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Tuesday, August 3, 2021

Southwestern Potato Salad / #FarmersMarketWeek

It is the third day of #FarmersMarketWeek, and I thought this was the perfect day for a side dish! I love a little bit of zip in my food, and this Southwestern Potato Salad, with its creamy sauce of both mayo and sour cream, onion, peppers, and cilantro for a start, definitely delivers the flavor!

Make this recipe a couple hours ahead of your serving time. Time spent in the fridge once the salad is put together, helps the ingredients come together in a melody of happy harmony.



Southwestern Potato Salad
(printable recipe at end of page)

1.5 pounds Baby Red Potatoes
1.5  pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2  cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
1-2 Scallions 
Fresh Cilantro




I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace. 



Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill. 



Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.


Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.



Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.


Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.


     
 Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.



Enjoy your Southwestern Potato Salad!

Thank you for stopping by today! I am so happy that you did! Find a printable copy of this recipe at the end of the page!


Here’s more Farmer’s Market Week Recipes: Check these out!

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes



potatoes, sour cream, mayo, corn on cob, chipotle seasoning, cilantro, peppers
side dish, picnic food, backyard eating,
american
Yield: 10-15
Author: The Freshman Cook
Southwestern Potato Salad

Southwestern Potato Salad

This Southwestern Potato Salad is bursting with flavor, and is easy to put together. The flavors are amazing with chipotle seasoning, baby red potatoes, baby yellow potatoes, mayo, cilantro and scallions.

Ingredients

  • 5 pounds Baby Red Potatoes
  • 5 pounds Baby Yellow Potatoes
  • 1 cob of Corn
  • Butter
  • sprinkles of Chipotle Seasoning
  • 1 small Red Pepper
  • 1 small Yellow Peppers
  • 1/2 cup Mayonnaise
  • 1 tablespoons Sour Cream
  • 1/2 teaspoon Mustard
  • 2 teaspoons Sugar
  • 2 Scallions
  • Fresh Cilantro

Instructions

  1. I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
  2. Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
  3. Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.
  4. Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
  5. Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
  6. Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
  7. Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
  8. Enjoy your Southwestern Potato Salad!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Southwestern Potato Salad

Sunday, August 1, 2021

Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

Welcome to #FarmersMarketWeek! This week I will be sharing 3 recipes that can be made with vegetables and fruits from your local farmers market. There are a lot of possibilities when buying at the Farmers Market, and it was difficult to decide what recipes to share this week. But I narrowed down the possibilities to recipes I think you will love! Todays recipe is a Fresh Chicken & Veggie Pizza! It is full of flavor and tastes amazing!



Building this pizza was fun! I picked all our favorites that we like on our homemade pizzas. This one is topped with store bought pizza sauce, grilled chicken breasts, onion slices, grilled corn, and fresh avocado. I piled it all on a pizza crust that is long and thin, with a light, chewy crust. The flavor and texture is a winner! 

After putting the pizza together, I grilled the pizza instead of using the oven. It gave the pizza an amazing taste that was a bit different, and very tasty! Give it a try!


Fresh Chicken and Veggie Pizza

1 Long Pizza Crust (Trader Joes)
1 jar favorite Pizza Sauce
1  slice of Onion
1 raw 8 oz. Chicken Breast
Black Pepper
Garlic Powder
1 Corn on the cob
Fresh Avocado


Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.

Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.

Sprinkle the chicken breast with black pepper and garlic powder. 

Place the chicken and corn on the grill and cook until done.

After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.

Remove the corn from the grill, and cut it from the cob.

Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.

Add the cheese to the pizza.

Top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.



Set the grill to high heat. It takes approx. 12 minutes on the grill.

When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.

Enjoy your pizza!
Thank you so much for stopping by and allowing me to share my pizza recipe with you!


Scroll down just a bit to find a printable recipe for the Fresh Chicken and Veggie Pizza!

Don't forget to check out what everyone else made. There are a lot of tasty recipes to choose from!


Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes








Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.


chicken, vegetables, pizza, grilled, Long Pizza Crust (Trader Joes), favorite Pizza Sauce, Onion, Chicken Breast, Corn on cob, Avocado
snack, dinner, kids food, baked, grilled
dinner, snack, lunch, picnics
Yield: 8-10
Author: The Freshman Cook
Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza is a recipe everyone will love. Built on a plank of pizza dough, starting with pizza sauce, piled high with chicken breast, corn, cheese, onion and avocado.

Ingredients

  • 1 Long Pizza Crust (Trader Joes)
  • 1 jar favorite Pizza Sauce
  • 1 slice of Onion
  • 1 raw 8 oz. Chicken Breast
  • Black Pepper
  • Garlic Powder
  • 1 Corn on the cob
  • Fresh Avocado

Instructions

  1. Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.
  2. Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.
  3. Sprinkle the chicken breast with black pepper and garlic powder.
  4. Place the chicken and corn on the grill and cook until the chicken is done.
  5. After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.
  6. Remove the corn from the grill, and cut it from the cob.
  7. Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.
  8. Add the cheese to the pizza. Place pizza on the foil and top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.
  9. Set the grill to high heat. It takes approx. 12 minutes on the grill.
  10. When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.
  11. Enjoy your pizza!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Thursday, July 29, 2021

Mini S'mores Cheesecake / #NationalCheesecakeDay

Welcome to #NationalCheesecakeDay! If you are like me, you probably did not know there is such a tasty day! But there is, and I am celebrating today with some blogger friends. We are sharing yummy, delectable cheesecake desserts, that you will want to make!

You will love these Mini S'mores Cheesecakes! They are creamy and bursting with flavor. Crushed chocolate graham crackers are the base for these mini cakes. Cream cheese filling stuffed full of mini marshmallows and chocolate pieces fill the middle of the cakes and they are topped off with melted chocolate, flame licked marshmallows and chocolate. 

Make these anytime for a great dessert to serve to family and friends! By the way, these cheesecakes are baked in an air fryer! I have also included oven times. 


 Mini S'mores Cheesecakes 

     1 cup crushed chocolate graham crackers

     8 tablespoons melted Butter

     12 ounces Cream Cheese (softened)

     1/3 cup Sugar

     1/4 cup Heavy Whipping Cream

     2 1/2 teaspoons Corn Starch

     2 Eggs

     1 Egg Yolk

     2 teaspoons Vanilla Extract

     2 cups Mini Marshmallows

      5 Chocolate Bars (1.55 oz each)




Place the graham crackers in a plastic zip lock bag and crush them with a rolling pin until they are finely crushed. A food processor will work also.


Add the crushed graham crackers to a bowl and stir in the melted butter. Mix thoroughly. Spoon the chocolate into the mini cups and press the cracker mix into the mold. Refrigerate until they are ready to fill.





Chop the marshmallows in half.


                                                                                  
                                        Chop a chocolate bar in pieces. 
                      



In a medium bowl, mix together the softened cream cheese, sugar, whipping cream, corn starch, eggs, egg yolk and vanilla extract. Mix until creamy and smooth. 


Mix the chocolate and the marshmallows into the cream cheese mix.



Bake in the air fryer at 350 degrees for 5-6 minutes. All air fryers are different, so I would suggest checking at 4 minutes of cooking time.
Remove from heat and let cool completely. If baking in an oven I suggest 350 degrees for approximately 8-10 minutes.


Melt one of the chocolate bars in the microwave or on the stove top. Spread some of the chocolate on top of each cheesecake. 


Cut a chocolate bar into small pieces cutting along the separation lines that are molded into the bar. Place one chocolate piece into the back top of each cheesecake. 
Place 5 or so mini marshmallows on top of the chocolate, which should still be wet.


Drizzle some melted chocolate over the marshmallows.


Go through the cheesecake and add just a little bit of a touch of brown or black from a kitchen torch or lighter to the marshmallows to give them that campfire look!

Thank you so very much for giving me a chance to share my Mini S'mores Cheesecake with you! I hope you enjoy making it!

Scroll down the page just a bit more and you will find a list of all my blogging friends who also have a recipe to share today, and you will find a printable copy of the recipe for these fun and tasty Mini S'mores Cheesecakes! 



Happy #NationalCheesecakeDay 2021 hosted by Lynn from Fresh April Flours!  Let’s celebrate this delicious day with our favorite cheesecake recipes-- from fruity to chocolatey and mini to InstantPot, we’ve got you covered for your next cheesecake need!

More #NationalCheesecakeDay Recipes


Here's your printable recipe!

mini food, s'mores, cheesecake, s'mores cheesecake, make ahead, treats, desserts, picnic food, chocolate, picnic food, backyard foods
desserts, treats, chocolate, make ahead foods, foods kids love
dessert, snacks
Yield: 1 dozen mini cheesecakes
Author: The Freshman Cook
Mini S'mores Cheesecakes

Mini S'mores Cheesecakes

Mini S'mores Cheesecakes are easy to make and so much fun to eat! They can be made ahead of time, with easy to obtain ingredients to avoid the last minute scramble, and they are loved by everyone!

Ingredients

  • 1 cup crushed chocolate graham crackers
  • 8 tablespoons melted Butter
  • 12 ounces Cream Cheese (softened)
  • 1/3 cup Sugar
  • 1/4 cup Heavy Whipping Cream
  • 2 1/2 teaspoons Corn Starch
  • 2 Eggs
  • 1 Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2 cups Mini Marshmallows
  • 5 Chocolate Bars (1.55 oz each)

Instructions

  1. Place the graham crackers in a plastic zip lock bag and crush them with a rolling pin until they are finely crushed. A food processor will work also.
  2. Add the crushed graham crackers to a bowl and stir in the melted butter. Mix thoroughly. Spoon the chocolate into the mini cups and press the cracker mix into the mold. Refrigerate until they are ready to fill.
  3. Chop the marshmallows in half.
  4. Chop a chocolate bar into small pieces.
  5. In a medium bowl, mix together the softened cream cheese, sugar, whipping cream, corn starch, eggs, egg yolk and vanilla extract. Mix until creamy and smooth.
  6. Mix the chocolate and the marshmallows into the cream cheese mix.
  7. Bake in the air fryer at 350 degrees for 5-6 minutes. All air fryers are different, so I would suggest checking at 4 minutes of cooking time. Remove from heat and let cool completely. If baking in an oven I suggest 350 degrees for approximately 8-10 minutes.
  8. Melt one of the chocolate bars in the microwave or on the stove top. Spread some of the chocolate on top of each cheesecake.
  9. Cut a chocolate bar into small pieces cutting along the separation lines that are molded into the bar. Place one chocolate piece into the back top of each cheesecake.
  10. Place 5 or so mini marshmallows on top of the chocolate, which should still be wet.
  11. Drizzle some melted chocolate over the marshmallows.
  12. Go through the cheesecake and add just a little bit of a touch of brown or black from a kitchen torch or lighter to the marshmallows to give them that campfire look!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #mini s'mores cheesecakes

Saturday, July 17, 2021

No Bake Chocolate Cherry Cake

Looking for an easy to make recipe that tastes amazing, without heating the oven? Try this No Bake Chocolate Cherry cake!

With only four ingredients, you have a dessert  that everyone will love. The most difficult thing about this recipe? Waiting for the cake to be done!

No Bake Chocolate Cherry Cake
(printable recipe at end of page)

1 pound Fresh Cherries
5 Chocolate Graham Crackers
2 cups Heavy Duty Whipping Cream
2 tablespoons granulated Sugar

Aren't these fresh and pretty? Perfect for a hot summer day! This cake takes very little time to pull together, compared to baking a cake, but there is a lot of refrigeration time required. So make some room in the fridge! It will be worth it! 

Start by washing the cherries. Pull the stems off and pit each cherry. You can use a pitter or you can remove them with a knife or even a toothpick. Refrigerate after pitting.


Pour the whipping cream in a large bowl, and start mixing for 1-2 minutes. Add the sugar, then continue mixing until the whipping cream becomes whipped cream. It should take approx. 3-4 minutes of mixing. It can be made  using a stationary mixer or a hand mixer. The hand mixer will take a minute or two longer.


Decide on the plate you will be using to build the cake. Spread the back of a graham cracker with whipped cream and place it in the center of the plate, whipped cream side down, to secure it to the plate. This forms your base for the cake.


Use a pastry bag and a decorating tip #18.   Spread whipped cream on the top of the cracker. You could use a decorative tip or anything that is pretty. Be sure to cover the
entire top of the cracker. Cover the cream with a single layer of cherries. Use another cracker and do the same thing again until you have as many layers as you want. This cake has 5 layers.



On the top layer, which is also layer 5, add extra cream cheese in a decorative design. Top with 3 stemmed cherries for a pretty look. 



The only thing left to do is to enjoy this tasty desert!

Thanks for stopping by The Freshman Cook today! Here is your printable recipe:

graham crackers, fresh cherries, whipping cream, no bake desserts, no bake treats, summertime desserts, graham cracker desserts
dessert, treats, fruit dessert,
dessert
Yield: 4-5
Author: The Freshman Cook
No Bake Chocolate Cherry Cake

No Bake Chocolate Cherry Cake

This fun No Bake Chocolate Cherry Cake is the perfect summertime treat. This cake "cooks" in the refrigerator, so there is no heat in the kitchen!

Ingredients

  • 1 lb Fresh Cherries
  • 5 Chocolate Graham Crackers
  • 2 cups Heavy Duty Whipping Cream
  • 2 tablespoons granulated Sugar

Instructions

  1. Start by washing the cherries. Pull the stems off and pit each cherry. You can use a pitter or you can remove them with a knife or even a toothpick. Refrigerate after pitting.
  2. Pour the whipping cream in a large bowl, and start mixing for 1-2 minutes. Add the sugar, then continue mixing until the whipping cream becomes whipped cream. It should take approx. 3-4 minutes of mixing. It can be made using a stationary mixer or a hand mixer. The hand mixer will take a minute or two longer.
  3. Decide on the plate you will be using to build the cake. Spread the back of a graham cracker with whipped cream and place it in the center of the plate, whipped cream side down, to secure it to the plate. This forms your base for the cake.
  4. Use a pastry bag and a decorating tip #18 .
  5. Spread whipped cream on the top of the cracker. You could use a decorative tip or anything that is pretty. Be sure to cover the
  6. entire top of the cracker. Cover the cream with a single layer of cherries. Use another cracker and do the same thing again until you have as many layers as you want. This cake has 5 layers.
  7. On the top layer, which is also layer 5, add extra cream cheese in a decorative design. Top with 3 stemmed cherries for a pretty look.
  8. Enjoy!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #No Bake Chocolate Cherry Cake