I have one “meal” that we have frequently on vacation, and sometimes recreate it at home for fun. When we travel, we try to take along some of our meals, especially lunch, so we don’t have to stop for fast food. So, I pack cheese and meat and crackers. Fresh fruit and a few chips and a homemade cookie round out the meal. Sometimes we also add pimento cheese, as it’s an old family favorite–and does well on crackers. I may or may not have purchased specialty cheeses–or a special salami/sausage. It all depends. We have had this meal at rest stops in Texas and for dinner on hot summer nights as a treat. But my FAVORITE time we had a meal like this was in Napa.
I was attending the Healthy People, Healthy Kitchens Conference a few years ago, and my husband was able to come with me. We had lunch one day at a vineyard that also sold cheese, meat, and olives. This was HEAVEN!!! We sat outside in March in the warm sun and ate lunch on a picnic table in the vineyard, and just enjoyed everything. The food was simple, but incredibly good!!!! The company was the best. Did I tell you we had crusty bread with it too? Oh my–it was fresh. Can you taste it? I’m thinking it’s time to go to Trader Joe’s soon and pick up my favorite travel food to have for dinner!
Bobby’s Pimento Cheese
Recipe courtesy Paula Deen
- 1 (3-ounce) package cream cheese, room temperature
- 1 cup grated sharp cheddar
- 1 cup grated Monterey Jack
- 1/2 cup mayonnaise
- 1/2 teaspoon House Seasoning, recipe follows
- 2 to 3 tablespoons pimentos, smashed
- 1 teaspoon grated onion
- Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.