Win a year’s worth of Cabot Cheese!

Cabot Cheese Sweepstakes

The Cabot Creamery Cookbook has launched (and it’s awesome!)

The big sweepstakes started yesterday (Feb. 15)  and runs through April 15.

Get this…a grand prize winner will receive a year’s supply of cheese plus a copy of the cookbook, and 10 winners will receive a $25 gift box and a cookbook. 

I’ve had the cookbook for a couple of weeks now, and I love these recipes!

Over the next two months, I’ll be testing and sharing some of my favorites here on the blog. Don’t miss ’em…and don’t miss a chance for a year’s worth of Cabot’s amazing cheeses!

ALSO…SimplySmartDinnerPlans will be giving away another copy of the cookbook and a $25 Cabot Gift Box, to one lucky winner, here on our blog!

To be enter THAT giveaway, just:

1. Share this post on your favorite social media page (Facebook, Twitter, Pinterest, Google+, etc.) Feel free to use our tags…

Facebook: https://www.facebook.com/simplysmartdinnerplans
Twitter: https://twitter.com/smartdinnerplan
Pinterest: http://www.pinterest.com/hautemealz/
Google+: https://plus.google.com/u/0/+ChefPerry

2. Leave a comment below with your name, and which social media site you posted to.

Good luck!

Chef Perry

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk & foster teens!)


Cheddar-Bacon Hushpuppies

Bacon Cheddar Hushpuppies

For those from the South, hushpuppies are our French fries.

The name “hushpuppies” is often attributed to hunters and fishermen who would fry some basic cornmeal mixture (possibly that they had been coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.

Originally just crunchy cornmeal and flour fritters, variations of this simple recipe abound. My favorite being a meat and cheese version, like these with diced bacon and Cabot Seriously Sharp Cheddar. I mean…cheese and bacon…C’MON!

This recipe makes about 36 hushpuppies, or 12 servings.

Bacon cheddar hushpuppies

Chef Perry’s Bacon-Cheddar Hushpuppies
2 cups cornmeal
1/2 cups self-rising flour
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. Cayenne pepper to taste
3 large eggs, beaten
2 Tbsp. canola oil
2 cups buttermilk
1/2 cup plain Greek yogurt
4 oz. Cabot Seriously Sharp Cheddar Cheese, diced
8 pieces bacon*, fried crisp and diced
1/2 cup shallots, diced
1 Tbsp. black pepper
2 tablespoons sugar
4 cups canola oil (for a 12 inch skillet)

*Next level tip: For outrageous flavor, cook your bacon in your Traeger or smoker instead of frying. See our recipe, here.

Bacon Cheddar Hushpuppies

Heat 4 cups of canola oil in a 12in cast iron skillet, over medium-high heat to 350F)

Bacon Cheddar Hushpuppies

Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl.

Bacon Cheddar Hushpuppies

In a separate bowl, combine and whisk together eggs, oil, buttermilk, and yogurt. Slowly add the dry mixture to the wet mixture, stirring to combine.

Once combined, add in the cheese, cooked diced bacon, diced shallots, black pepper, and sugar. BTW – You don’t have to use the Cabot single-serving cheddar like I did, they just happened to be on hand.

(By the way, if you’re enjoying this article, please subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Use a medium-size spoon, scoop the batter and drop at close range in the heated oil.  If you don’t have a cast iron skillet, a regular frying pan with high sides will work, as will a deep fryer.

Cook for 3-4 minutes per side, or until deep golden brown, and drain on paper towels. Serve hot alongside yoru BBQ or fried fish, with malt vinegar, lemon mayo, or red sauce for dipping (recipe below).

Red Sauce
1/2 cup buttermilk ranch dressing
1/2 teaspoon chili powder
1 teaspoon Franks Redhot Sauce (more to taste)


Cabot “50% Less Fat” Jalapeno Light Cheddar Review

Typically, I avoid anything listed at “low fat”, or “reduced fat” like the plague.

I know there are often nutritional reasons to skip these products, but for me it’s basically that they tend to taste like chemical-laden packing material.

I won’t even mention what the bad ones taste like.

So, when the folks from Cabot Creamery, whom I met at last summer’s International Food Bloggers Conference here in Portland, offered to send me some of their new “50% Less Fat” sharp light cheddar and jalapeno light cheddar, I accepted graciously, but honestly wasn’t all that excited about it.

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