Monday, November 12, 2012


Hi everyone! It's been far too long. Life has been busy-a good kind of busy. 
I guess you could say I've been sitting back and "marinating". I wish I had the desire and time to blog more. 
I really do miss it. 
I admire bloggers that stay committed for years and regularly post. Kudos to you. 

Cue the cheesy pun....
speaking of marinating, let me introduce you to marinated cheese. 
*knee slap*

I make this recipe every year around the holidays. It's SO easy and always a big hit at parties. The best part-you make it the night before, then dump in on a platter. No heating or keeping warm before your guests arrive. 

Marinated Cheese
(adapted from "Prime Meridian" Cookbook)
80 cubes

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2 oz) jar diced pimento, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onion
  • 3 cloves fresh garlic, minced
  • 1 1/2 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8 oz) block sharp cheddar cheese, cut into cubes
  • 1 (8 oz) package of cubed Monterey Jack cheese with jalapeno pepper (pepper jack)
  • Combine all ingredients, except cheeses in a jar or plastic container with a lid. 
  • Cover tightly and shake vigorously. 
  • Place cheeses in a large Ziploc bag.
  • Pour marinade over cheeses and refrigerate a minimum of 8 hours.
  • Serve in a shallow dish with toothpicks and assorted crackers (in a separate dish).