Friday, May 15, 2020

S'mores Bar/#BBQWEEK

I am closing #BBQWEEK with a dessert, just like we often end a meal. So far this week I have shared an entree of Southwestern Mini Grilled Pork Sandwiches along with a side dish of Southwestern Deviled Eggs

Today I created a S'mores Bar which can be put together with a grocery store shopping list and a bit of time.  I included some different S'mores ingredients that also include the normal marshmallows, chocolate bars, and graham crackers  to make it fun and give everyone participating the opportunity to get creative with your food. Basically, lets play with our food! 



S'mores Bar 
(feeds approx. 10)
(printable recipe at end of page)

Large Hershey Bars
Mini Hershey Bars

Mini Kit Kat Bars

Chocolate Caramel Sauce

Regular Graham Crackers
Graham Cracker Sticks

Marshmallows-Toasted

Chocolate Stuffed Marshmallows-Toasted

Peppermint Patties

Square Pretzels

Wooden Skewers or long sticks






Let your imagination feed you ideas on different ways to create your S'mores. Try to use your favorite snack foods and put them together in a way that you will like!


 This is almost traditional, except I traded the chocolate bar for a mini Kit Kat bar, and drizzle a melted chocolate caramel sauce over the top.

 I used mini stroop waffles for the top and bottom, then put the toasted chocolate stuffed marshmallow in the middle and drizzled it with chocolate and sprinkles!


Here I used square pretzels for the top and bottom, with a mini chocolate bar on top of the bottom pretzel, then a toasted marshmallow in the middle.

 This s'more was made with the chocolate being replaced by a peppermint patty, topped with a toasted marshmallow and then drizzled with chocolate and topped with sprinkles.



 Sometimes, some of your guests might just want a bit of graham cracker with a chocolate drizzle.
 
Is there anything better than the original? It's a classic that everyone seems to love!



Thanks so much for joining me for #BBQWEEK! I hope you found some recipes you like. If you ever have any questions about my recipes, please contact me at thefreshmancook@hotmail.com. I will try to help!

Scroll down to find out what the other #BBQWEEK bloggers are sharing today!


Friday #BBQWeek Recipes




    S

    S'mores Bar

    Yield: 10-20
    Author:

    Ingredients:

    • Large Hershey Bars
    • Mini Hershey Bars
    • Mini Kit Kat Bars
    • Chocolate Caramel Sauce
    • Regular Graham Crackers
    • Graham Cracker Sticks
    • Marshmallows-Toasted
    • Chocolate Stuffed Marshmallows-Toasted
    • Peppermint Patties
    • Square Pretzels
    • Wooden Skewers or long sticks

    Instructions:

    1. Let your imagination feed you ideas on different ways to create your S'mores Bars. Try to use your favorite snack foods and put them together in a way that you will like.
    2. This is almost traditional, except I traded the chocolate bar for a mini Kit Kat bar, and drizzle a melted chocolate caramel sauce over the top.
    3. I used mini stroop waffles for the top and bottom, then put the toasted chocolate stuffed marshmallow in the middle and drizzled it with chocolate and sprinkles!
    4. Here I used square pretzels for the top and bottom, with a mini chocolate bar on top of the bottom pretzel, then a toasted marshmallow in the middle.
    5. This s'more was made with the chocolate being replaced by a peppermint patty, topped with a toasted marshmallow and then drizzled with chocolate and topped with sprinkles.
    6. Sometimes, some of your guests might just want a bit of graham cracker with a chocolate drizzle.
    7. Is there anything better than the original? It's a classic that everyone seems to love!
    dessert, treats, around the campfire, backyard fun, camping treat, chocolate, graham cracker, marshmallows
    dessert, treats, around the campfire, under the stars

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
    Created using The Recipes Generator














     

    Wednesday, May 13, 2020

    Southwestern Deviled Eggs/#BBQWEEK

    I hope you have been enjoying #BBQWEEK and finding a lot of recipes that you want to try! My recipe for today is a twist on a classic we are all familiar with~Deviled Eggs! I love serving deviled eggs at picnics and just about anytime friends and family get together. Everyone seems to love them, and they make a great addition to any BBQ. So this time, I thought I would kick up the flavor and go southwestern!

    To make these deviled eggs with a southwestern edge, I added additional flavors like, chipotle seasoning and sour cream, and avocado chunks topped with shredded cheese. Mmmm! I think you will agree that they taste awesome!


    Southwestern Deviled Eggs  
    (makes 1 dozen Deviled Eggs)
    (printable recipe at end of page)

    1/2 doz large Eggs
    1 teaspoon White Vinegar
    1 ripe Avocado
    1/4 Sour Cream
    1/4-1/2 cup Mayonnaise
    1/2 teaspoon Roasted Chipotle Garlic Seasoning
    1/4-1/2 cup Shredded 4 Cheese

    Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.

    Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them. 


    Scoop the yolk out of the egg and place it in a bowl.

    Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform.
    I have tried, but I have never gotten them to be uniform size.
    Only use half of the avocado. We will be using the other half at the end of the recipe.

    Add sour cream and mayonnaise to a bowl. Mix together. If  your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.


    Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.

    Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.

    Sprinkle the cheese on top of each egg.

    Enjoy your Southwestern Deviled Eggs!


    Looking for more creative and delicious BBQ recipes? Look no further than the list below! Check out all the yummy dishes from the rest of the #BBQWEEK crew!

    Don't forget! Find a printable recipe at the end of this page!

    Wednesday #BBQWeek Recipes


     
    Southwestern Deviled Eggs

    Southwestern Deviled Eggs

    Yield: 12 Deviled Eggs
    Author:

    Ingredients:

    • 1/2 doz large Eggs
    • 1 teaspoon White Vinegar
    • 1 ripe Avocado
    • 1/4 Sour Cream
    • 1/4-1/2 cup Mayonnaise
    • 1/2 teaspoon Roasted Chipotle Garlic Seasoning
    • 1/4-1/2 cup Shredded 4 Cheese

    Instructions:

    1. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.
    2. Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them.
    3. Scoop the yolk out of the egg and place it in a bowl.
    4. Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform. Only use half of the avocado. We will be using the other half at the end of the recipe.
    5. Add sour cream and mayonnaise to a bowl. Mix together. If your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.
    6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
    7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
    8. Sprinkle the cheese on top of each egg.
    9. Enjoy your Southwestern Deviled Eggs!
    southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers
    appetizers, side dish
    american food, picnic food, camping,

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
    Created using The Recipes Generator




















     


    Monday, May 11, 2020

    Southwestern Mini Grilled Pork Sandwiches /#BBQ Week

    Hi everyone, and welcome to #BBQ WEEK! This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what's on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!
    Today's recipe is my Southwestern Mini Grilled Pork Sandwiches! 
    I hope you love them as much as I do!

    Southwestern Mini Grilled Pork Sandwiches
    (makes 8 sandwiches)

    3 lb. Pork Loin 
    Mrs. Dash Southwest Chipotle Seasoning
    Orange, Red, and Yellow Pepper-1 each
    Onion-1 medium
    Mushrooms 
    Butter pats
    Lettuce
    Tomato slices
    Avocado
    Mini Buns
    Corn on the cob

    Other items you will need:
    Aluminum Foil



    I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.

    Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.

    Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.

    Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
    I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.


    Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.

    Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.


    Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.

    Build your sandwich. I love the mini buns, so I used those. They are cute and fun!

    Bring everything together and enjoy your BBQ! Don't forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!

    I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK  recipes. Be sure to check them out! They all look amazing!




    Monday #BBQWeek Recipes




    Southwestern Mini Grilled Pork Sandwiches

    Southwestern Mini Grilled Pork Sandwiches

    Yield: Makes 15-20 Mini Sandwiches
    Author:

    Ingredients:

    • 3 lb. Pork Loin
    • Mrs. Dash Southwest Chipotle Seasoning
    • Orange, Red, and Yellow Pepper-1 each
    • Onion-1 medium
    • Mushrooms
    • Butter pats
    • Lettuce
    • Tomato slices
    • Avocado
    • Mini Buns
    • Corn on the cob
    • Other items you will need:
    • Aluminum Foil

    Instructions:

    1. Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.
    2. Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
    3. Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
    4. Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
    5. I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.
    6. Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.
    7. Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
    8. Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
    9. Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!
    Pork loin, southwestern flavor, BBQ Week, grilling, veggie bundles, outdoor dining, sweet peppers, mushrooms, onions, fun to make for friends, weekend gourmet, home grilling, grilling for a crowd, yummy food to grill
    outdoor dining, al fresco cooking, BBQWEEK, grilling outside, dinner, picnic food, pork, white meat, grilling white meat, cooking for friends
    grilling, lunch, dinner, american food

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
    Created using The Recipes Generator