The Masters' Famous Pimento Cheese

Photo: The Masters

The Pimento Cheese sandwich is synonymous with The Masters, where it’ll cost you $1.50.

Makes 4 sandwiches

Ingredients

• ¼ cup cream cheese, room temperature

• ½ cup mayonnaise

• ½ cup sour cream

• ¼ tsp garlic salt

• 2 cups shredded sharp cheddar cheese

• ½ cup freshly shredded Parmesan cheese

• ½ cup diced pimentos

Instructions

1. Whip the cream cheese.

2. Mix in the mayonnaise, sour cream and garlic salt.

3. Mix in the remaining ingredients.

4. Cover and refrigerate for 30 minutes or until ready to serve.

5. Don your green jacket and try it on veggies, crackers or the way Augusta National does it, on two slices of white bread.

Crispy Parmesan Air Fryer Zucchini Chips

Photo: Feel Good Foodie

An oldie but a goodie made healthy.

For the Chips

• 2 large zucchinis about 8” long, sliced ¼” thick

• 1 large egg

• 2 tablespoons milk

• ½ cup all-purpose flour (use gluten-free flour if you want to make this gluten-free)

• 1 cup panko bread crumbs (use gluten-free breadcrumbs to make it gluten-free)

• 1 cup Grated Parmesan cheese grated

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Cooking spray

For the Dip

• ½ cup sour cream

• 2 tablespoons Grated Parmesan cheese

• ½ tablespoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon dried dill

• Salt and pepper to taste

Directions

• Add the flour to a small, shallow bowl.

• In another bowl, combine the milk and egg and whisk until fully combined.

• In a third bowl, combine the panko bread crumbs, parmesan cheese, garlic powder and Italian seasoning.

• Dip each zucchini slice into the flour, followed by the egg mixture, and then the breadcrumb mixture, pressing gently to coat.

• Spray the air fryer basket with cooking spray. Add the zucchini to the basket in a single layer and cook at 400°F for 8 minutes, flipping halfway through.

• Make the dip. In a small mixing bowl, whisk together the sour cream and parmesan cheese, Italian seasoning, garlic powder and dill. Season to taste with salt and pepper and serve with the zucchini chips.

This Feel Good Foodie recipe is just as the creator Yumna intended, “That was good – so good!” If you love this one, make sure to check out her other recipes including her authentic Lebanese dishes. Delish!

Slow Cooker Wings

Photo: Clark Douglas on Unsplash

Game day goodness (and it’s so easy).

Wings Ingredients

• 3 lbs chicken wings

• 2 Tbsp cornstarch

• 1 Tbsp sesame seeds

• 2 Tbsp chopped cilantro

Sauce Ingredients

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup balsamic vinegar

• 1/3 cup packed brown sugar

• 1/4 cup honey

• 3 cloves garlic, minced

• 1 tsp Sriracha (or more to taste)

• 1 tsp ginger powder

• 1 tsp pepper

• ½ tsp onion powder

Instructions

1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.

2. Place wings into a slow cooker (if you use a liner, clean-up will be a breeze!). Stir in soy sauce mixture and gently toss to combine. Cover and cook on low for 3 - 4 hours or on high for 2 hours.

3. In a small bowl, whisk the cornstarch and 2 Tbsp water. Stir in the mixture into the slow cooker. Cover and cook on high for 15 minutes or until the sauce has thickened.

4. Preheat the oven to broil. Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized. Put wings back into the slow cooker to keep warm.

5. Garnish with sesame seeds and cilantro, if desired. Serve with the remaining sauce or dipping sauce of your choice.

Thank you to our best cheerleader Nancy for this gem of a recipe.

Thanksgiving In A Blanket

Photo: Delish

All of the best things served up together.

Ingredients

• 1 tube refrigerated crescent rolls

• 3/4 c. shredded roasted turkey

• 3/4 c. prepared stuffing

• 3/4 c. prepared mashed potatoes

• 1 c. cranberry sauce

• 1/4 c. prepared gravy, warmed (for serving)

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

2. On a lightly floured work surface, roll out crescent rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to the prepared baking sheet.

3. Bake until golden, 12 to 15 minutes. Serve with gravy for dunking.

The recipe is courtesy of Lauren Miyashiro at Delish. We’re not trying to claim we came up with it (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

French Onion Soup

While this recipe is a little bit of a time commitment, it's pretty easy and tastes as good as it smells when you're cooking it.

Ingredients

• 1/2 cup unsalted butter

• 4 onions, sliced

• 2 garlic cloves, chopped

• 2 bay leaves

• 2 fresh thyme sprigs

• Kosher salt and freshly ground black pepper

• 1 cup red wine, about 1/2 bottle

• 3 heaping tablespoons all-purpose flour (use gluten free flour for gluten free option)

• 8 cups beef broth

• 1 baguette, sliced (use gluten free baguette for gluten free option)

• 1/2 pound grated Gruyere

Instructions

1. Melt the stick of butter in a large pot over medium heat.

2. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

3. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, which could take up to an hour. Stir every once in a while.

4. Discard the bay leaves and thyme sprigs.

5. Dust the onions with the flour and give them a stir. Turn the heat down to medium-low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

6. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.

7. Season, to taste, with salt and pepper.

For the bread:

1. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

1. Ladle the soup in bowls and float several of the Gruyere croutons on top.

2. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

The original recipe is from Tyler Florence and as expected, Food Network features a plethora of his amazing recipes and this one.

Epic Waffle Brunch Board

CLICK FOR RECIPE

Mini Muffulettas

PHOTO: JENNIFER DAVICK; STYLING: AMY BURKE

This week’s Tailgate Treat is mini muffulettas-delicious, bite-sized sliders that are perfect for snacking and packed with flavor.

Enchilada Roll-Ups

Photo: Yummly

A fun snack, perfect for dipping in your favorite tasty sauce and who doesn’t love that?

Ingredients

• 2 cups cooked chicken (or turkey, chopped, white and dark meat)

• 2 cups shredded Mexican cheese blend

• 8 oz. cream cheese (250 mL, softened)

• 1/2 cup tomato salsa

• 2 Tbsp. lime juice

• 1 Tbsp. granulated garlic

• 2 tsp. ground cumin

• 2 tsp. chili powder

• 2 tsp. kosher salt

• 1 tsp. crushed red pepper flakes

• Spinach tortillas

• 4 oz. diced green chilies (115g, flame-roasted, drained)

• 300 grams plum tomatoes (seeded, chopped)

• 1/2 cup scallions (sliced)

• 1/2 cup cilantro leaves (fresh)

Instructions

1. Place chicken or turkey in bowl of your favorite KitchenAid® Stand Mixer. Attach bowl and Dough Hook OR Flat Beater Accessory to mixer. Turn to Speed 1 and stir for one minute, or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. If using Dough Hook, remove and replace with Flat Beater. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.

2. Heat tortillas in the Over-The-Range Microwave with Flush Built-In Design on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.

3. Wrap each roll-up in plastic wrap and refrigerate for at least 2 hours or overnight. When ready to serve, unwrap the roll-ups. Cut off and discard about 2 inches from each end, then slice the roll-ups into 1-inch pieces. Garnish with green chilies, tomatoes, scallions, and cilantro.

This recipe is just one of the many that we love from Yummly. Make sure to check them out for dinner delights and beyond.