Tuesday, May 22, 2018

Chipotle Chicken Kabobs / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Day 2 of #BBQWeek is full of flavor and some heat! How do Chipotle Chicken Kabobs sound? The best part is ~ they are made with "Not Ketchup" Cherry Chipotle Sauce, and they are incredible! This sauce has no sugar added, and it is made with ripe sweet cherries instead of tomatoes! I know you will love the difference! How about a bit of heat? "Not Ketchup", Cherry Chipotle Sauce has that bite of heat that I know you are looking for! You are going to love it!

Don't forget about our giveaway during #BBQWeek! Scroll to the bottom of the page to find where to enter!

Chipotle Chicken Kabobs
(printable recipe at end of page)

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer. 
Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 
To check out the nice people at Not Ketchup and their other tasty sauces, you can find them here:


Looking for more #BBQWeek recipes? Here they are:

#BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger and Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
Smoky Date Pork Chops by Cindy's Recipes and Writings
  Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife




Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.





The #BBQWeek giveaway is open to U.S. residents, age 18 & up.
a Rafflecopter giveaway There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the
#BBQWeek posts or entry.






chicken, kabobs, chipotle, not ketchup, sponsored, BBQ, BBQ Week, grilling
BBQ
Pin it

Chipotle Chicken Kabobs

ingredients:

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

instructions:


  1. Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
  2. Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
  3. Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
  4. Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
  5. Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
  6. Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
  7. These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
  8. One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 

Monday, May 21, 2018

Southwestern 7 Layer Dips / #BBQWEEK


It is finally here! Today is the first day of #BBQWEEK! Hurray! I have been looking forward to this week for a while now, and I am excited about the recipes I have to share with you, as I join more than 20 different bloggers, sharing recipes suitable for a BBQ! With Memorial Day right around the corner, the timing couldn't be better! This week I will be sharing an appetizer, 2 entrees, a side dish and a dessert, and I am pretty sure you are going to want them all at your next BBQ! At the bottom of this page you will find information on a #BBQWeek giveaway from our generous sponsors. Don't forget to enter!



Usually when I host a BBQ, I tend to make food that is made in large dishes, so anyone can dig in! But today I wanted to share these individual Southwestern 7 Layer Dips, that are made for one. They are fun to make, very cute, and made for just you! You can share if you want, but I wouldn't! Besides, I made plenty!


Southwestern 7 Layer Dips
(printable recipe at end of post)

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip


Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.


Add tortilla chips to each cup. Adjust placement of avocado if needed. The chips are all you need to enjoy the dip! Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.
Thanks for joining me today!



You can follow The Freshman Cook here:
Pinterest


Looking for more, tasty, #BBQWEEK recipes?
 Check out these recipes from participating bloggers!

#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek







#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n' Cooks
  Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
  Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
  Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
  Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
  Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
  Grilled London Broil by Hezzi-D's Books and Cooks
  Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
  Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
  Meat Lover’s Kebabs by Cindy’s Recipes and Writings
  Southwestern 7 Layered Dips by The Freshman Cook
  Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
  Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime





Scroll down to find the raffle, details about the giveaway, and a printable recipe!
Good Luck!

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers.
There is also the opportunity to win one of three great prizes from our sponsors. Thank you to
Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract
Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.


Michigan Asparagus


Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)


Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and
grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent
flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and
very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds
of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of
the fresh.


Not Ketchup


Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)


Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup
and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and
Whole30 friendly.


Flavors in the sampler pack:


Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from
authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey


Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper.
Favorite pairings: burgers, steak, salmon, ribs, meatballs


Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and
a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat
cheese


Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic
smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages


Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and
black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese


Adams Extracts and Flavors


Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract Flavors
(Value $30)



From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed
the same: a commitment and passion to provide only the highest quality and innovative products and
services. For over 125 years it’s really been that simple...make great food taste even better! Today,
Adams proudly manufactures and markets under several Adams Brand banners, including
Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™,
Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™,
and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream
lines.



a Rafflecopter giveaway


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus,
and Not Ketchup for providing the prizes free of charge. These sponsors also provided
bloggers with samples and product to use for creating #BBQWeek recipes.
All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 and up.
There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek
posts or entry.




appetizer, southwestern, avocado, mini appetizer
Appetizer
Pin it

Southwestern 7 Layer Dip

ingredients:

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip

instructions:


  1. Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
  2. Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
  3. Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
  4. Add tortilla chips to each cup. Adjust placement of avocado if needed. Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.

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