Visiting my grandmother in the south when I was growing up, one of the highlights was her homemade pimento cheese. Born and raised in south Georgia, she was a frugal and organized homemaker. She made pretty much everything from scratch, but pimento cheese in particular is famous for its Georgia roots, and one does not just purchase pimento cheese from the grocery store in the pimento pepper capital of the world. By the time I was visiting her, she lived in Alabama, but I could still count on pimento cheese from scratch.
Chicken Pitas 6 pieces Pita bread 1 lb cooked sliced chicken lettuce sliced tomatoes condiments as preferred such as mayonnaise and mustard Cut pitas in half to make ready to stuff. Prepare each pita as preferred using your choice of fillings.
2 boneless steaks
Your preference of steak seasoning to taste (Montreal Steak Seasoning is recommended)
1-2 Tbsp. oil
1 onion, sliced
2 bell peppers, any color
6 sandwich rolls
Butter as needed for toasting rolls
Wondering what to make with leftover ham? These little ham and cheese sandwiches are a fantastically delicious way to use it. Paired with Swiss cheese and a decadent poppy seed glaze, they are addictive.
A restaurant in my town serves this wonderful open-face sandwich and every time I order it, I realize that I’ve forgotten how much I love it. It is delightful anytime, but it would be a perfect fall lunch with fresh-picked apples. Since I couldn’t wait until fall, I’m enjoying it for lunch today.