Thursday, June 14, 2018

Celebrate It! Blog Link Party!


       Link up what you have been creating! 
         We want to celebrate with you!
        Share with us, and we will share on 2 Pinterest boards
      with 310.5K monthly viewers and Instagram!
               

Last weeks 3 featured posts:


All Natural Garden Spray for Aphids
from


Chocolate Covered Cheesecake Bites
from


Make Your Own Puzzle with The Cricut Maker
from


Let the fun begin!

Thursday, June 7, 2018

Celebrate It! Blog Link Party!


I am so happy you are here!
Link up posts you would like to share! 
Each link is shared on two Pinterest boards and tweeted!

Last weeks featured links:


 D.A.D. Photo Collage Gift for Dad
from


How To Get Pottery Barn Paint Colors at Bargain Prices
from

Strawberry Cake
from


Party Time!









Thursday, May 31, 2018

Celebrate It! Blog Link Party!

I am so happy you are here!
Link up anything post you wish to share with us!
That way we can celebrate too!

Three featured posts from last week:

Spring Wreath Idea
from


DIY Seed Bombs
from


Cucumber Salad
from



It's Party Time!









Thursday, May 24, 2018

Celebrate It! Blog Link Party!

Hi everyone! I am so happy you stopped by for Celebrate It! Blog Link Party!
I hope you have wonderful, fun plans for the Memorial Day weekend!

Let's get this party started!

Last weeks featured  links:

Simple Hydrangea and Burlap Wreath
from

2 Minute End of School Year Popcorn Gift
from

How To Make Magnetic Slime Recipe-Stem Activity for Kids
from


It's Party Time!




Mini Tri-Tip Sandwiches / #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.


Today is day 4 of #BBQWeek, and I made a super special sandwich, that I think you will love! If you have ever had a Tri-Tip Sandwich, you know how wonderfully moist and delicious they are. Simply awesome! The first time I ever had tri-tip was on a trip to visit a friend of my husbands in California. They were participating in a neighborhood fiesta, and they were serving tri-tip tacos! Talk about amazing!, and I have been hooked ever since!
But tri-tip is not as easy to find here in North Carolina, so ever since we moved here, 5 years ago, I have been on the search for this elusive meat treat! Finally, I found it a few weeks ago at a local grocery. Talk about excited! So I bought some, grilled it, made mini sandwiches, and the rest is history! (and so were the sandwiches, which were gobbled up quickly) I hope you give it a try!

Mini Tri-Tip Sandwiches

(printable recipe at end of post)

2 -2 1/2 lb Tri-Tip Roast
The Great Steak of Texas Seasoning ~Adams Extracts
Mini Buns
Fresh Avocado
Onion Slices
Lettuce


This is how the tri-tip comes from the grocer.
Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
Allow the steak to rest for 5 minutes.
Slice the tri-tip thin and against the grain.
Isn't that gorgeous?! Make your sandwiches and enjoy!
Thank you for joining me today! I am so glad you stopped by!
There are so many great ways to enjoy tri-tip! Taco's are amazing made with it, sandwiches, like I did here, just slicing and eating it when it is so moist and tender, or bake it in the oven and put it on pizza!


#BBQWeek Recipes

See what the bloggers served up Thursday for #BBQWeek

All American Hamburgers by Jolene’s Recipe Journal
Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
  Chocolate Chip Cookie Dough Pie by Cookaholic Wife
  Family Style Hobo Packets by Corn, Beans, Pigs & Kids
  Mini Tri Tip Sandwiches by The Freshman Cook
Spicy Tomato and Corn Salad by Karen's Kitchen Stories
  Summer BBQ Bacon Potato Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime



Adams Extracts develops and sells a large selection of spices and extracts and did you know that they are one of the oldest spice and extract companies in the United States?!

They have a very interesting history! Read their story, find out where you can buy their extracts, and find out more about them at these links:


Website: https://www.adamsextract.com/default.aspx

Thank you to Adams Extracts for being such a spicy partner in #BBQWeek!


a Rafflecopter giveaway

Don't forget to enter the giveaway!

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) Adams Extract 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.






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. 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.


tri-tip, sandwiches, seasoning. lunch, dinner, picnic food,
steak
Pin it

Mini Tri -Tip Sandwiches

ingredients:

2 -2 1/2 lb Tri-Tip Roast
The Great Steak of Texas Seasoning ~Adams Extracts
Mayonnaise
Mini Buns
Fresh Avocado
Onion Slices
Lettuce

instructions:


  1. Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
  2. Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
  3. Allow the steak to rest for 5 minutes.
  4. Slice the tri-tip thin and against the grain.
  5. Make your sandwiches and enjoy!
Created using The Recipes Generator

Wednesday, May 23, 2018

Charred Corn Salad / #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.



Every BBQ needs a few side dishes to round out the meal, so for Day 3 of #BBQWeek, I made this yummy Charred Corn Salad! Full of flavor and fresh vegetables, like asparagus from #Michigan Asparagus and fresh corn, right off the cob, along with a few more, this makes a great addition to any cookout! Your guests will love the freshness and you will love the fact that you can put this salad together the day before you plan to  serve it!

Charred Corn Salad 
(printable recipe at end of recipe)

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Thank you for joining me today to celebrate #BBQWeek and Michigan Asparagus! Stop by their website for more information about asparagus! Their site is full of information and recipes, cooking tips and the how-to for asparagus!!

You can also find them on these pages. Just click the link!
Twitter

Many thanks to Michigan Asparagus!!!!



We have a lot more recipes for you!
Check them out!
#BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Lemon Pepper Asparagus by The Chef Next Door
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Hawaiian Macaroni Salad by Jonesin' For Taste
Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Ketchup by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime


Don't forget to enter our giveaway!

 
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) Adams Extract 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 & 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.





salad, summer, asparagus, charred corn salad, peppers, avocado, lme vinaigrette
summer, salads, fresh vegetabels
American Summer
Pin it

Charred Corn Salad

ingredients:

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

instructions:


  1. Drizzle asparagus with olive oil and sprinkle with salt.
  2. Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
  3. Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
  4. Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
  5. Cut the corn off the cob.
  6. Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
  7. Chop the top part of your asparagus into pieces. Discard the bottom part.
  8. Mix everything together in a bowl. Chop the avocado and place on the top.
  9. Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
    Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!