Roasted Red Pepper and Cheddar Spread

With the holidays rapidly approaching, and numerous events to attend, I wanted to share one of my easy, go-to party recipes. It's dead simple and it's delicious on crackers, sandwiches, burgers, you name it! This is really my version of pimento cheese, but I like using roasted red peppers for a slightly different kick.

Roasted Red Pepper and Cheddar Spread

Ingredients:

1 Pound of Cheddar, Grated (You can do this very easily with the food processor)

3/4 Pound of Cream Cheese

7 Ounces of Roasted Red Peppers, Drained

2 Tablespoons of Hot Sauce

2/3 Teaspoon Paprika

1/4 Teaspoon Salt

Preparation:

In a food processor, combine all of the ingredients and blend until smooth. You can add more hot sauce if you like a little more heat. Scoop out of the processor and serve!

Zesty Marinated Olives

Olives are one of my favorite foods and this has become one of my go to dishes for a quick and easy get-together. I love how fast it is to make, but also love that it looks a little fancy (at fancy, read: tongue in cheek.)

Zesty Marinated Olives

Ingredients:

2 Cups of Mixed Olives

4 Pieces of Lemon Zest

1 Tablespoon of Olive Oil

1 Teaspoon of Chili Flakes

1 Clove of Garlic, Very Thinly Sliced (Think Goodfellas)

Preparation:

Mix all the ingredients together and let sit at room temperature for 30 min to 1 hour before serving. So easy!

Black-Eyed Pea Hummus

Recently, I was able to make it over to Empire State South. It was a fantastic experience; truly one of the best meals I've had in a long time. While there, I tried some of their boiled peanut hummus. It was great! Like Mediterranean peanut butter. After thinking about the boiled peanut hummus, I realized that maybe Black-Eyed Peas would be another yummy, southern-take on hummus. I spread some on a toasted slice of bread with some watermelon radishes and carrots from our co-op for a delicious and healthy southern lunch!

Black-Eyed Pea Hummus

Ingredients:

1 Cup of Hydrated Black-Eyed Peas
1 Cup of Hydrated Chickpeas
5 Cloves of Garlic
Juice of 1/2 Lemon
2 Tablespoons of Tahini Paste
2 Teaspoons of Ground Cumin
1 Teaspoon of Hot Sauce
Salt and Pepper to Taste

Cooking:

If you'd like to use dried peas, place them in a bowl, submerge until there is an inch of water on top of the peas, add 1 tablespoon of baking soda, and soak overnight. To begin cooking, place the strained peas in a pot with water covering them by an inch or two. Add the cloves of garlic, no need to peel. Bring to a boil, then reduce to a simmer. Cook for 40 minutes. Strain out the liquid, but reserve 3 tablespoons. Place the peas into your food processor, add the other ingredients, including the reserved cooking liquid, and puree to your desired texture. Salt and pepper to your liking and enjoy!

Local North Ga Smoked Trout Spread

On our last visit to the farmer's market, my husband picked up some North Georgia Smoked Trout, of which he cannot seem to get enough. Feeling inspired to do something a little different, I experimented and came up with this spread. I was so tickled with the results. It's creamy, tangy and delicious, but best of all, super easy!
It's great on onion flatbread, or crackers, or even little toast points. I had some the next day on toast with a fresh tomato sliced on top, it was so good!

Ingredients:

1 Fillet of North Georgia Smoked Trout
1 Package of Cream Cheese
1 Tablespoon of Greek Yogurt
1 Tablespoon of Buttermilk
2 Chopped Green Onions
1/2 Teaspoon of Lemon Zest
Juice of 1/2 Lemon
Salt and Pepper to Taste

Preparation:

Remove the skin from your fillet and toss into the food processor with all the other ingredients except Salt and Pepper. Puree until a smooth, spread consistency, then add salt and pepper to your liking.