Thursday, May 17, 2018

Celebrate It! Blog Link Party!

I am so happy you stopped by to join the fun!
Link up your favorite posts and share with us!
Each post is tweeted, and pinned to 2 boards!

Last weeks three featured posts:

 How To Make Homemade Croissants
from

Cracker Pudding
from
Simply Stacie

Mother's Day Table Talk Place Cards
from
Satsuma


Time to Party!

Thursday, May 10, 2018

Celebrate It! Blog Link Party!

Thank you for stopping by today! I am so glad you are here!
Link up and share with us!
We want to Celebrate with you!

Last weeks 3 featured links:


Last Minute DIY Mother's Day Gifts
from


North Carolina Azalea Festival
from

Strawberry Shortcake
from









Monday, May 7, 2018

Avocado and Tomato Cucumber Cups /#TasteCreations

Today I am participating in a fun and tasty Mother's Day Brunch Party! Each participant made a different recipe that is perfect for serving on this special day, and I brought along an appetizer I think you will love! Avocado and Tomato Cucumber Cups are tasty, pretty, very simple and easy to put together! 

Avocado and Tomato Cucumber Cups
(1 cucumber makes 6-8 pieces)
(printable recipe at end of post)

1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper

Wash and peel your cucumbers. Cut into slices approx. 3/4" thick. Use a 1/4  teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to not cut in to the bottom!

Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size 1M. Pipe cream cheese into each scooped out cucumber. Any flavor that you like will work. There was a Garden Vegetable flavor at the grocery, that I thought might be great with these, but I decided on the chive and onion because of it's bold flavor. But the Garden Vegetable would taste great too!
Open and cut your avocado and wash the tomatoes. I used small tomatoes called "rubies" and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
Add a few pieces of shredded cheese, and sprinkle with black pepper.

Serve to friends and family! Enjoy!

Thank you for dropping by today!

Follow The Freshman Cook here:


Here are some more Mother's Day Brunch ideas from group members!:


Easy Italian Pasta Salad from An Italian in my Kitchen

Mother's Day Carrot Cake from Mom Home Guide

Peach Melba w/ Fresh Peaches from Our Good Life




Here are more ideas for Mother's Day meals!







AutPin it

Avocado and Tomato Cucumber Cups


ingredients:

1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper

instructions:

  1. Wash and peel your cucumbers. Cut into slices approx. 3/4" thick. Use a 1/4  teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to make sure the bottom is not cut into.
  2. Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size, 1M. Pipe cream cheese into the scooped out section of each cucumber. Any flavor that you like will work here. There was a Garden Vegetable flavor at the grocery that I thought might be great with these, but I decided on the chive and onion because of it's bold flavor. The garden vegetable would taste great also.
  3. Open and cut your avocado and wash the tomatoes. I used small tomatoes called "rubies" and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
  4. Add a few pieces of shredded cheese, and sprinkle with black pepper.
  5. Serve to friends and family! Enjoy! 
Created using The Recipes Generator

Thursday, May 3, 2018

Celebrate It! Blog Link Party!

I am so happy you are here!
Link up something you wish to share and let's Celebrate It!

Last weeks featured posts:

Fiesta Wedding Inspiration Board
from

Churro Ice Cream Bowls
from

Farmhouse Window Wreath
from



Party Time!

Wednesday, May 2, 2018

Mini Pork Enchiladas w/Hatch Chile Sauce / #CrazyForChiles

If you have never made your own Pork Enchiladas, you will want to! They are easy to make, even when making your own sauce. I made these Mini Pork Enchiladas using dried New Mexico Hatch Chiles. 
If you ever have the pleasure of enjoying hatch chilies, do it. They are incredible. Several years ago, while living in Las Vegas, there was a grocery that used to bring Hatch Chiles to town every fall, and grill them outside, creating the most incredible aroma. I could spend all day there! They were only available for about a week, and they were fabulous. So when I saw the hatch chiles in the box from Melissa's Produce, I knew I had to use them first! 
The chilies were dried, so I rehydrated them and they made the most incredible sauce! 


Mini Pork Enchiladas w/ Hatch Chile Sauce

Sauce
10 dried Hatch Chilis
Olive Oil
1/4 cup chopped White Onion
1/2 teaspoon minced Garlic
Chicken Stock
1 teaspoon Sugar

Enchiladas
1/2 pound Pork
1/4 cup Corn
Red Pepper Flakes
1/2 cup 4 Cheese 
Queso Fresco


Your dried chilis need to be rehydrated first. Place the chilies in hot water, totally submerged. Stir every couple minutes to insure they are plumping evenly. This should take about 15-30 minutes. Remove chilis from water and throw out the water.
To prepare the chilis, start by washing the chilis and cutting the tops from each chili. I used 10 chilis, which only made enough sauce for this recipe. Next time I will triple the amount, so I have extra!
I suggest wearing food safe plastic gloves, and remove the seeds and veins from the peppers. Slit the pepper down the side, don't use a knife to scrape the chile. Use your fingers to gently remove the seeds. Then pull the veins out. They will come out easily.
Place peppers in a frying pan and roast them very lightly on both sides. Don't let them burn. Have a large bowl of hot water ready on the side.
Submerge the peppers in the hot water as you take them from the pan. Allow them to soak for 20-30 minutes.
Place the chilis in a blender, and puree. This will take a bit of pulsing to get done.
Place the blended chilis into a strainer and push through into a bowl. This will eliminate any skin getting into the pulp.
Look at that perfect pulp! Scrape it into the bowl. This will take several times of pushing the chilis through the strainer.
 There is your beautiful Hatch Chile pulp!
Place pulp in pan. Heat olive oil add diced onions, and minced garlic. Heat  and stir together. Add chicken broth to thin, if necessary. Taste sauce. If you find it a little bitter, add a 1/2 teaspoon of sugar at a time until you are happy with the flavor. 
 heated the pork in a frying pan, added the corn, and sprinkled on some red pepper flakes. I did not give a specific amount, but it can be hot-hot if too much is used. I placed a little bit of sauce on each tortilla. I also used mini flour tortillas. The minis make great appetizers, and I prefer the flour over corn. Add the pork and corn to each tortilla. Add shredded 4 cheese mix to the top of each tortilla. I used pork that I had made earlier in the week. Here is the recipe for a basic pork loin.
Roll each tortilla, place in oven proof dish, and pour sauce over them. Add Queso Fresco over the top. Bake at 350 degrees for 10-15 minutes.
Enjoy!



Thank you to Melissa's Produce for all the beautiful chiles! You are awesome! #CrazyForChiles



Looking for more enchilada recipes? 
Check out the link up below for more beautiful, tasty recipes! 













Sunday, April 29, 2018

Southwestern Orzo / #SundaySupper

This Southwestern Orzo is by far the best pasta type salad I have ever had! If you like orzo, you probably already know how tasty it is served hot, but have you ever had it cold? I know you will love it too! It is full of fresh vegetables, like white onion, red pepper, and pan fried corn, seasoned with salsa, lime, chipotle seasoning and cilantro. Add in some black beans, and top it all with Queso Fresco for a tasty, yummy side dish. You will love it and your friends will beg you for the recipe!

Southwestern Orzo
(serves 2-3)
(printable recipe at end of page)

4 cups Chicken Broth
1/4 pound uncooked Orzo
1/4 cup Corn Kernels
2 tablespoon White Onion (chopped small)
1/4 cup Red Pepper (chopped small)
1-2 sprigs of Fresh Cilantro
1/4 cup Black Beans, low sodium (drained and rinsed) 
1/4-1/2 cup Salsa
Sprinkle of Chipotle Seasoning( I used Mrs. Dash)
Juice from 1/2 lime
Queso Fresco
Fresh Avocado


You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
Pan fry the corn in a little butter until done. Let cool.
Chop onion into small pieces.
Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
  Chop cilantro. I only used 2-3 leaves.
Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
 Add cheese and avocado just before serving! 


The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!


I did a few things different in this recipe than I usually do. I like to make everything from scratch, but like you, I don't really have the time. So this time I went with the canned beans, but I chose low sodium. The high amounts of sodium is why I don't like to use canned goods, and I was so happy to see low sodium available. I also used frozen corn. This is usually a no-no for me! Whenever it is available, I like fresh. But I had some left in the freezer, and saw no reason to waste it. Besides, the corn is not the star of this recipe, and the frozen corn made it much quicker to put together! ( plus it tasted really good!) Another plus!!



As always, if you have any questions about this recipe, please email me at thefreshmancook@hotmail.com!


I would love if you would follow The Freshman Cook!

Scroll down to find more tasty orzo recipes from the Sunday Supper Family! They all look so tasty!


Orzo Pasta Recipes

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





Pin it

ingredients:

4 cups Chicken Broth
1/4 pound uncooked Orzo
1/4 cup Corn Kernels
2 tablespoon White Onion (chopped small)
1/4 cup Red Pepper (chopped small)
1-2 sprigs Fresh Cilantro
1/4 cup Black Beans, low sodium (drained and rinsed) 
1/4-1/2 cup Salsa
Sprinkle of Chipotle Seasoning( I used Mrs. Dash)
Juice from 1/2 lime
Queso Fresco
Fresh Avocado

instructions:


  1. You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
  2. Pan fry the corn in a little butter until done. Let cool.
  3. Chop onion into small pieces.
  4. Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
  5.  Chop cilantro. I only used 2-3 leaves.
  6. Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
  7.  Add cheese and avocado just before serving.

  1. The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!
Created using The Recipes Generator