Tuesday, May 21, 2019

Southwestern Potato Salad / #BBQWeek

Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!


SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 
2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado
                                                                                         


Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
Chop onion and tomato.
Hard boil the eggs. Let cool and then peel and chop into small bites.
Rinse the beans.
In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
 Fry the corn in a frying pan with a small pat of butter.
Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 
Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 







Southwestern Potato Salad

Yield: 4-5
Author:

ingredients:

Southwestern Potato Salad
  • 2 pounds Red Potatoes
  • 2 stalks Green Onions
  • Tomato, small
  • 1/2 cup Corn Niblets
  • 8 Eggs
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 tablespoon Hot Sauce
  • 1/2 cup Salsa
  • 1 Avocado

instructions:

How to cook Southwestern Potato Salad

  1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
  2. Chop onion and tomato.
  3. Hard boil the eggs. Let cool and then peel and chop into small bites.
  4. Rinse the beans.
  5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
  6. Fry the corn in a frying pan with a small pat of butter.
  7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
  8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
  9. Top with chopped avocado right before serving. Enjoy!
potato salads, hard boiled eggs, southwestern cuisine, salsa,
side dishes
picnic food
Created using The Recipes Generator

Monday, May 20, 2019

Ceviche Shrimp Cups / #BBQWeek



Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!



Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado


Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.
2. Fold the wrapper in half diagonally.
3. Bring the other two sides in to the point.
4. Place the wrapper in the muffin opening.
5. Fold the other sides in.
6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.
Let cool and remove from pan. Throw away foil. 


Clean and devein the shrimp.
Boil water and following directions on the old bay bottle for cooking the shrimp.
 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.
  Add hot sauce to taste and mix all ingredients together. 
Place a small dab of refried beans in each cup.
Add shrimp mix to the top of beans. 
Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?
Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!









Ceviche Shrimp Cups

Yield: 10-12 cups
Author:

ingredients:

Ceviche Shrimp Cups
  • Wonton Wrappers
  • 1 pound Shrimp, raw, large
  • 1 tablespoon Old Bay Seasoning
  • 3 Fresh Lemons
  • 4 fresh Limes
  • 1 diced Celery Stalk
  • 2 Roma Tomatoes, chopped
  • 1/2 cup Chopped Red Onion
  • 1 diced Jalapeno Pepper
  • Hot Sauce, as much or as little as you want
  • Refried Beans
  • Sour Cream
  • 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

  1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
  2. Clean and devein the shrimp.
  3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
  4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
  5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
  6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
  7. After the 30 minutes, drain the juice and add the vegetables to mix.
  8. Add hot sauce to taste and mix all ingredients together.
  9. Place a small dab of refried beans in each cup.
  10. Add shrimp mix to the top of beans.
  11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!
#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook
appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July
Created using The Recipes Generator

Thursday, April 11, 2019

Celebrate It! Blog Link Party!


 Happy Spring!
Thank you for stopping by for the party today!
Link up and share your posts!
 Let's celebrate them together!

Features from last weeks party:

Make A Picture Frame Lantern
from

DIY Pallet Wall in the Man Cave
from

A Little Carrot Cake, Please
from



Thank you to everyone who has linked up and helped Celebrate! with other bloggers. I am sorry to announce that this party will be the last. I will be sharing all of the link ups for this week on my facebook page during the week, so please don't hesitate to link up. I have enjoyed all of your blogs and will continue to follow and read them. I love them all!
You are invited to the Inlinkz link party!
Click here to enter

Sunday, April 7, 2019

Cucumber Egg Salad Bites / #OurFamilyTable

I am an egg lover! What about you? I enjoy eggs pretty much anyway you can make them. From the pretty basic, over easy breakfast (and sometimes dinner) with ham and toast, to a fancy chocolate souffle. If eggs are on the menu, I'm there! Today I made Cucumber Egg Salad Bites. These little bites remind me of tea parties and fancy luncheons. They are dainty and quite refreshing, and would make a wonderful addition to your Easter or Mother's Day table!

Cucumber Egg Salad Bites
(recipe makes approx. 20 pieces)
(printable recipe at end of page)

6 Eggs
2-3 Cucumbers
1 small Onion
3-4 tablespoons Mayonnaise
Ground Pepper
Fresh Strawberries


Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.

 Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.

I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.

 Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.

Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber.  That's it!

 I hope you enjoyed this recipe for Cucumber Eggs Salad Bites. If you have any questions about anything, please leave a message below, in the comments, and I will answer you asap. Thank you for stopping by today! Check out how some of my blogging friends put their unique and tasty spin on Egg Salad!

Egg-straordinary Egg Salad Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!






Cucumber Egg Salad Bites

Yield: approx. 20 pieces
Author:

ingredients:

Cucumber Egg Salad Bites
  • 6 Eggs
  • 2-3 Cucumbers
  • 1 small Onion
  • 3-4 tablespoons Mayonnaise
  • Ground Pepper
  • Fresh Strawberries

instructions:

  1. Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
  2. Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
  3. I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
  4. Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
  5. Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That's it!
eggs, deviled eggs, appetizers, cucumbers, mayo, onions
appetizers, snack, side dish, party food, picnic food,
Created using The Recipes Generator

Thursday, April 4, 2019

Celebrate It! Blog Link Party!



So glad you stopped by today!
It is a beautiful spring day today, and I am sitting here by the kitchen window enjoying every minute! I hope you have had a great week, and are ready to share your wonderful blog links! 

Features from last week:

3D Paper Easter Egg Ornaments 
w/Free Template
from

Looking Up at Luxurious Buildings in Manhattan
from

Keeping Your Home Safe When You Are Away
from

Let's share some links!
You are invited to the Inlinkz link party!
Click here to enter
 

Friday, March 29, 2019

Flower Pot Spring Cookies / #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

To celebrate #SpringSweetsWeek today, I made these Flower Pot Spring Cookies and I decorated them with #sprinklepop sprinkles!

Flower Pot Spring Cookies
(printable recipe at end of page) 

Sugar Cookie Recipe
5 cups Flour
3 teaspoon Baking Powder
2 cups Butter (softened)
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
1 teaspoon Salt
Royal Icing Recipe 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Icing Sugar
Cookie Frosting Colors
Blue-Americolor Sky Blue #103
Purple-Wilton Purple
Yellow-Sunny Side Up Bakery Lemon Yellow
Green-Americolor Mint Green #112
Orange-Wilton Orange
Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
Cookie Sticks


Mix the dry ingredients together, then set aside.
Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again. 


Make the frosting  by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
 Outline the yellow flower using a #2 tip.
Fill in the flower and then place sprinkles in the center. Let dry.
Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
Use a toothpick to spread the colors around. Don't over mix the colors.
 Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
Place cookies in the styrofoam  so they look how you want them to. Add easter grass for fun!





Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!




#SpringSweetsWeek

Friday #SpringSweetsWeek Recipes

  • A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
  • Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
  • Carrot Cake Scones by Cheese Curd In Paradise
  • Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
  • Chocolate Marshmallow Dip by Simply Inspired Meals
  • Chocolate Panna Cotta by The Gingered Whisk
  • Chocolate Wacky Cake by The Gingered Whisk
  • Cottontail Chex Mix by Books n' Cooks
  • Easter Bunny Bark by Our Good Life
  • Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
  • Flower Pot Spring Cookies by The Freshman Cook
  • Homemade Peach Cobbler by A Joyfully Mad Kitchen
  • Key Lime Cupcakes by House of Nash Eats
  • Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
  • Lemon Cake Roll by Sweet Beginnings
  • Marshmallow S'Mores Cookies by Palatable Pastime
  • Mint Chocolate Yogurt Pudding by Cindy's Recipes and Writings
  • Orange Cream Cheese Loaf Cake by A Savory Feast




  • cookies, flower cookies, spring, cookie arrangement
    cookies, decorated cookies
    Yield: 1Pin it

    Flower Pot Spring Cookies

    ingredients:

    • Sugar Cookie Recipe
    • 5 cups Flour
    • 3 teaspoon Baking Powder
    • 2 cups Butter (softened)
    • 2 cups Sugar
    • 2 Eggs
    • 2 teaspoon Almond Extract
    • 1 teaspoon Salt
    • Royal Icing Recipe
    • 3/4 cup Warm Water
    • 5 tablespoons Meringue Powder
    • 1 teaspoon Cream of Tartar
    • 2.25 lbs Powdered Icing Sugar
    • Cookie Frosting Colors
    • Blue-Americolor Sky Blue #103
    • Purple-Wilton Purple
    • Yellow-Sunny Side Up Bakery Lemon Yellow
    • Green-Americolor Mint Green #112
    • Orange-Wilton Orange
    • Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
    • Cookie Sticks

    instructions:

    1. Mix the dry ingredients together, then set aside.
    2. Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
    3. Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
    4. Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again.
    5. Make the frosting by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
    6. Outline the yellow flower using a #2 tip.
    7. Fill in the flower and then place sprinkles in the center. Let dry.
    8. Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
    9. Use a toothpick to spread the colors around. Don't over mix the colors.
    10. Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
    11. Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
    12. Place cookies in the styrofoam so they look how you want them to. Add Easter grass for fun!
    Created using The Recipes Generator




  • Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household 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 Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.