For a special touch, make a flavored butter, also called compound butter, for your Sunday morning pancakes or waffles, or to serve simply with bread and baked goods. The savory ones are great with steamed, grilled, or roasted vegetables, too.
Posts tagged as “spreads”
I always have at least one, if not multiple, cans of chipotle in adobo in my pantry. I use it in my chili, both the adobo sauce and the whole peppers, which I just add whole or slightly mash, and they end up cooking down nicely. After, I am sometimes left with half a can that I don't know what to do with.
If this sounds familiar, whatever you do, don't throw it away! Continue reading for a few quick ideas to use, now and later.
The Super Bowl is this Sunday and, well, I'm not a football fan. A red-blooded Patriot I still am, yes, but no, I don't have a favorite football team, and I don't care who wins or loses the game.
As a marketer and foodie, though, I am sure you could've guessed that I do enjoy watching the commercials and eating snacks. In the kitchen is where I can be found during any given Super Bowl with a drink in hand, pausing to watch a funny commercial now and again. Works for me.
It's basically a prerequisite to have some kind of pretzels or chips and dip to snack on during the game (or commercials.) If you ask me, chips and salsa gets boring after a while. Guac, even if given a healthy dose of lime juice, is bound to turn brown. And while I enjoy a good queso, it, too, comes with challenges. The first challenge is keeping it warm. (A Crock-Pot can take care of that quite nicely, true.) The second challenge is that it can be drippy and messy to eat.
Pimento cheese, on the other hand, is absolutely divine, easy to make, and easy to eat. I wasn't born or raised in the South and I never ate it as a kid. I found it a few years ago by accident when looking for something at the grocery store, and, boy, am I glad I did.
