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Saturday, August 28, 2021

Southwest 7 Layer Salad / Recipes From Our Dinner Table

If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today's theme, I thought Southwestern Salad, and I was in! 

I used large glasses. I wasn't sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.

This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party! 


Southwest 7 Layer Salad

(makes 2 salads)

(printable recipe at end of page)


1-8 ounce raw Chicken Breast

Southwest Chipotle Seasoning Blend

1 Corn on the Cob, husked

1/2 tbl soft Butter

1 bag Chopped Romaine Mix

4 tablespoons Black Beans, drained

2 slices Red Onion

6 tablespoon Salsa

4 scoops Sour Cream

1-2 tablespoons shredded 4 cheese Mexican Blend

1/2 of an Avocado, cut into chunks

crushed tortilla chips




Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.

 

Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.



Cut the corn from the cob with a sharp knife. 



Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture. 


Add 3 tablespoons of salsa to each glass, on top of the red onion.


Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2  tablespoons  of sour cream to each glass. 


Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve. 

*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.


Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!

main meal, grilled, chicken, poultry, salad, corn on the cob
salad, lunch, chicken, picnic food, party food,
Yield: 2
Author: The Freshman Cook
Southwest 7 Layer Salad

Southwest 7 Layer Salad

This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.

Ingredients

Southwest 7 Layer Salad
  • 8 ounce raw Chicken Breast
  • Southwest Chipotle Seasoning Blend
  • 1 Corn on the Cob, husked
  • 1/2 tbl soft Butter
  • 1 bag Chopped Romaine Mix
  • 4 tablespoons Black Beans, drained
  • 2 slices Red Onion
  • 6 tablespoon Salsa
  • 4 scoops Sour Cream
  • 2 tablespoons shredded 4 cheese Mexican Blend
  • 1/2 of an Avocado, cut into chunks
  • crushed tortilla chips

Instructions

  1. Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
  2. Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
  3. Cut the corn from the cob with a sharp knife.
  4. Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
  5. Add 3 tablespoons of salsa to each glass, on top of the red onion.
  6. Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
  7. Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
  8. *A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
  9. Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Southwest 7 Layer Salad
Thanks so much for stopping by!

Tuesday, August 24, 2021

Chocolate Cherry Stuffed Waffle Cake/#FestiveFoodies

Did you know that today is National Waffle Day? I know it may sound silly, but why not embrace it and celebrate!! It's fun, and waffles are yummy! 

Today I made a Chocolate Cherry Waffle Cake! It is three layers of waffles, whipped cream and fresh Bing cherries, drizzled chocolate and a whole lot of  taste! I would say that this recipe is definitely a dessert, but I am not saying it wouldn't be great for breakfast or brunch!  Because it would!



Chocolate Cherry Stuffed Waffle Cake

(serves 4-6)
(printable recipe at end of page)


2 cups chopped fresh Cherries
30 individual fresh Cherries
2 1/2 cup Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoon Baking Soda
1/2 cup Butter, softened
1 3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cup Cold Water
2 cups Heavy Whipping Cream
2 tablespoons Sugar
1 teaspoon Vanilla



Rinse, then pull the stems from your cherries, and using a cherry pitter, remove the pits from each cherry. Hold one cherry back. Make sure to pit it, but don't pull the stem off. This cherry will be for the top of the cake.



  Refrigerate until you are ready to use.



In a separate bowl, mix together the flour, cocoa powder, and baking soda. Set aside. In another bowl add the butter, sugar and vanilla. Mix together until combined.  Add the eggs and cold water, and combine together.


Add the cherries to the batter.


Fold them into the mix. Heat up the waffle iron if you are planning to cook them now. Otherwise, refrigerate the batter until time to cook.



Pour the batter onto the waffle maker and cook according to the instructions for your waffle maker.



Once they are done cooking, let them cool completely.

For each layer, you will need 10 cherries, so 30 total. Although, I used 10 cherries, you could reduce the number to 8 per layer, if you wanted to, and it will still look amazing!

Place the bottom waffle on the plate or cake stand you want to serve it on. We will build from here. If you want to secure it to the plate a little bit, spread whipped cream on the plate and place the waffle over it. Using a pastry bag and a decorating tip, pipe the whipped cream around the edge of the cake piece.

Place the cherries around the edge of the cake, on top of the whipped cream. 

Fill in the center of the cake with some whipped cream, and top each cherry with whipped cream. This will give the next layer something to sit on.

Place another piece of cake on top of the cherries. You can save a little time by just piping the entire top of the this layer. 

Place the cherries around the edge of the cake, like the first layer.

Top each cherry with a bit of whipped cream from the pastry bag, and then top the cherries with the third cake layer.

Once again, add the whipped cream all around the piece of cake. Circle the cherries around the cake top. 

Fill in the center of the top waffle with the whipped cream. Place the cherry that you held back earlier, in the center of the whipped cream.

Chop approx. 5 blocks of milk chocolate, or whatever your favorite chocolate may be. Melt the chocolate.


Drizzle the chocolate over the cake and let it drip down. Add the cherry with the stem to the top of the cake. Enjoy!

Thanks so much for stopping by today! Find a printable recipe at the end of the page. 

Also check out more waffle recipes from my blogging friends, listed below. All the recipes look amazing and I can't wait to cook thru the list!



National Waffle Day

Dust off that waffle maker, Audrey from That Recipe is hosting a Waffle-Fest for National Waffle Day. We've got sweet waffles savory waffles, breakfast waffles, waffle sandwiches and dessert waffles. So many delicious ways to enjoy!

Apple Cider Waffles from Jen Around the World
Bacon Cheddar Waffles from SueBee Homemaker
BLT Waffle Sliders from Jolene’s Recipe Journal
Blueberry Waffles from Life, Love and Good Food
Brownie Mix Waffles from Cheese Curd in Paradise
Carrot Cake Waffles from Fresh April Flours
Chicken & Waffle Club Sandwich from Palatable Pastime
Chocolate Cherry Waffle Cake from The Freshman Cook
Chocolate Chip Waffles from Salt and Baker
Chocolate Waffles from Devour Dinner
Cinnamon Roll Waffles from House of Nash Eats
Classic Buttermilk Waffles from Kathryn’s Kitchen Blog
Cornbread Waffles from A Day in the Life on the Farm
Fresh Peach Waffles with Cinnamon Syrup from Our Good Life
Gandana Waffles from Magical Ingredients
Nutella Waffles with Raspberry Syrup from The Spiffy Cookie
Sourdough Waffles from That Recipe


cake, chocolate, fresh cherries, whipped cream, waffles, layer cake, chocolate layer cake, chocolate drizzle, bing cherries,

desserts, snack, picnic dessert, summer dessert
dessert
Yield: 4-6
Author: The Freshman Cook
Chocolate Cherry Stuffed Waffle Cake

Chocolate Cherry Stuffed Waffle Cake

This Chocolate Cherry Stuffed Waffle Cake is a fun take on the use of waffles to create a towering rich and tasty chocolate cake stuffed with strawberries, full of whipped cream and drizzled with milk chocolate!

Ingredients

Chocolate Cherry Stuffed Waffle Cake
  • 2 cups chopped fresh Cherries
  • 30 individual fresh Cherries
  • 2 1/2 cup Flour
  • 1/2 cup unsweetened Cocoa Powder
  • 1 1/2 teaspoon Baking Soda
  • 1/2 cup Butter, softened
  • 1 3/4 cup Sugar
  • 1 teaspoon Vanilla
  • 3 Eggs
  • 1 1/3 cup Cold Water
  • 2 cups Heavy Whipping Cream
  • 2 tablespoons Sugar
  • 1 teaspoon Vanilla

Instructions

  1. Rinse, then pull the stems from your cherries, and using a cherry pitter, remove the pits from each cherry. Hold one cherry back. Make sure to pit it, but don't pull the stem off. This cherry will be for the top of the cake.
  2. Refrigerate until you are ready to use.
  3. In a separate bowl, mix together the flour, cocoa powder, and baking soda. Set aside. In another bowl add the butter, sugar and vanilla. Mix together until combined. Add the eggs and cold water, and combine together.
  4. Add the cherries to the batter.
  5. Fold them into the mix. Heat up the waffle iron if you are planning to cook them now. Otherwise, refrigerate the batter until time to cook.
  6. Pour the batter onto the waffle maker and cook according to the instructions for your waffle maker.
  7. Once they are done cooking, let them cool completely.
  8. For each layer, you will need 10 cherries, so 30 total. Although, I used 10 cherries, you could reduce the number to 8 per layer, if you wanted to, and it will still look amazing!
  9. Place the bottom waffle on the plate or cake stand you want to serve it on. We will build from here. If you want to secure it to the plate a little bit, spread whipped cream on the plate and place the waffle over it. Using a pastry bag and a decorating tip, pipe the whipped cream around the edge of the cake piece.
  10. Place the cherries around the edge of the cake, on top of the whipped cream.
  11. Fill in the center of the cake with some whipped cream, and top each cherry with whipped cream. This will give the next layer something to sit on.
  12. Place another piece of cake on top of the cherries. You can save a little time by just piping the entire top of the this layer.
  13. Place the cherries around the edge of the cake, like the first layer.
  14. Top each cherry with a bit of whipped cream from the pastry bag, and then top the cherries with the third cake layer.
  15. Once again, add the whipped cream all around the piece of cake. Circle the cherries around the cake top.
  16. Fill in the center of the top waffle with the whipped cream. Place the cherry that you held back earlier, in the center of the whipped cream.
  17. Chop approx. 5 blocks of milk chocolate, or whatever your favorite chocolate may be. Melt the chocolate.
  18. Drizzle the chocolate over the cake and let it drip down. Add the cherry with the stem to the top of the cake.
  19. Enjoy!

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Chocolate Cherry Stuffed Waffle Cake

Thursday, August 5, 2021

Grilled Fruit Tortilla Rollups/#Farmer's Market Week

Because desserts are one of my favorite things, I thought I would end #FarmersMarketWeek on a sweet note with these Grilled Fruit Tortilla Rollups! They are easy to make and full of flavor. Plus, they can be put together easily and quickly. They are perfect for snacks, picnics or a light summer dessert.

Grilled Fruit Tortilla Rollups:
(makes 2 rollups)
(printable recipe at end of page)

1 dozen Fresh Blueberries
1 Banana
Fresh Pineapple Chunks
1 Peach
2 Flour Tortillas
3 ounces Milk Chocolate Squares
2-3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)
1 cup Heavy Duty Whipping Cream  (for making Cinnamon Cream)
1/2 teaspoon ground Cinnamon
3 teaspoon Sugar
melted Chocolate (for plate and top of tortilla)






These tasty treats start with a flour tortilla and are filled with blueberries, a couple slices of banana, some pineapple, and a few peach slices. Of course I had to add some small chunks of chocolate too!

Heat the grill to medium high heat. Roll up the tortillas and secure with a toothpick.





Turn the tortillas to mark them with grill marks.                                     





Once the marks have been made, remove the tortillas from the grill. 





Use a frying pan to melt the chocolate squares and heat the cream.

Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.


Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.


Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.

Thank you for spending time here at The Freshman Cook! I hope you enjoyed #Farmers Market Week and the Grilled Fruit Tortilla Rollups!


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


Here’s more Farmer’s Market Week Recipes:


Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes



dessert, chocolate, fresh fruit, flour tortillas, tortillas, chocolate whipped cream,
treats, dessert, grilled dessert, easy to make
dessert
Yield: 1-2
Author: The Freshman Cook
Grilled Fruit Tortilla Rollups

Grilled Fruit Tortilla Rollups

These Grilled Fruit Tortilla Rollups are a great little dessert to share with friends and family. Make almost everything ahead of time for ease of presentation. This tasty dessert is light and full of flavor.

Ingredients

  • 1 dozen Fresh Blueberries
  • 1 Banana
  • Fresh Pineapple Chunks
  • 1 Peach
  • 2 Flour Tortillas
  • 3 ounces Milk Chocolate Squares
  • 3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)
  • 1 cup Heavy Duty Whipping Cream (for making Cinnamon Cream)
  • 1/2 teaspoon ground Cinnamon
  • 3 teaspoon Sugar
  • melted Chocolate (for plate and top of tortilla)

Instructions

  1. These tasty treats start with a flour tortilla. Fill the tortilla with blueberries, a couple slices of banana, some pineapple, and a few peach slices.
  2. Add some small pieces of chocolate to the top of the fruit.
  3. Roll up the tortillas and secure with a toothpick.
  4. Turn the grill on to medium-high heat.
  5. Turn the tortillas to mark them with grill marks.
  6. Once the marks have been made, remove the tortillas from the grill.
  7. Use a frying pan to melt the chocolate squares and heat the cream.
  8. Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.
  9. Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.
  10. Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Grilled Fruit Tortilla Rollups


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
(serves 7-10)
(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 char all around. You don't want them completely burned. 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! 


 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!


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 charred.
  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