Cowboy Caviar/BBQWeek

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This post is sponsored in conjunction with #BBQWeek. The sponsors Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Today, for #BBQWEEK I have a fun and tasty side dish for you that you will love! This dish makes the perfect addition to your next picnic or backyard BBQ. But I think you will find yourself making this easy appetizer over and over, all year long. This is a fun and tasty Cowboy Caviar.

This dish might remind you of a salsa, and it is very similar, but with more flavors! Serve with crackers or pita bread, for an amazing side dish or appetizer. Cowboy Caviar is rich with flavors such as chili peppers, pinto beans, and onion, just to name a few, and you will love them! I like to make this tasty appetizer the day before it will be served. The ingredients have time to meld together for a fantastic flavor, creating a dish you will make again and again!

 

COWBOY CAVIAR

(printable recipe at end of page)

2/3 cup mix Red, Yellow & Orange Bell Peppers 

2/3 cup mix of Yellow & Red Mini Tomatoes

1/2 cup White Onion

1/2 cup Roma Tomatoes

1 ear mixed Yellow and White Corn

1/4 cup Green Onion 

1 cup Pinto Beans

1/2 cup Black Eyed Peas

1/2 teaspoon Jalapeno Pepper

squeeze of a Lime

1 tablespoon Sour Cream

1/2 Avocado

Tortilla Chips

Flatbread

Chop red, yellow, and orange peppers into small pieces.

Chop tomatoes into small pieces, as shown.

Dice the white onion into small pieces.

Chop the Roma tomatoes into small bite sized pieces. 

Cut small slices of the green onion and add it to the mix.

Boil or cook the corn in the microwave, on high for 3-4 minutes, depending on the size. I used a yellow and white mix combo corn cob, but all white or all yellow will work also. Once the corn is cool, cut the corn off the cob. Some of the corn will cut into small pieces and some into bigger pieces. The pieces will separate once you add them to the mix.

 

Chop the cilantro into small pieces. 

Add the pinto beans,

the black-eyed peas,

and the chopped jalapeno.

Squeeze the lime over the ingredients, then mix together.

Add sour cream to the bowl.

Mix everything together.

Cut the avocado into small chunks. Mix them into the bowl. Leave a few chunks to top the bowls. 

Serve with tortilla chips and flatbread wedges.

Helpful hints:

*Add the avocado right before serving. By doing this you are helping the avocado maintain it's structure.

* I used fresh ingredients in this recipe, except for the canned pinto and black beans.

* The corn can be boiled or grilled, instead of cooked in the microwave. 

Take a look at all the other #BBQWEEK food bloggers who are participating today, and check out their fun and tasty recipes. They all look amazing, giving you a lot of inspiration for summer meals, cookouts, and get togethers!

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Grilled Chili Lime Butter Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor's Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy's Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen
• Watermelon Cucumber Salad from The Spiffy Cookie

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene's Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen's Kitchen Stories
• Steak Shish Kebabs from Palatable Pastime

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D's Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are 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.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek 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 are not eligible to 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 #BBQWeek posts or entries.

a Rafflecopter giveaway

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

Intensity Academy Saucy Queen Prize Package

The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.

A prize package of 4 popular sauces:

• Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
• Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
• Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
• Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.

Rainier Foods Prize Package

Life's too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.

A prize package of a meat thermometer and trio of spice mixes:

• Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
• The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
• Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
• Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.

     

             

Southwestern Deviled Eggs/#BBQWEEK

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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

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor's Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D's Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

 

Southwestern Deviled Eggs

Yield: 12 Deviled Eggs

Author: The Freshman Cook

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!

https://www.thefreshmancook.com/2020/05/southwestern-deviled-eggs.html

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

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London Broil Steak Sandwiches / #BBQWeek

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Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.

The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!

London Broil Sandwich

(makes several sandwiches depending on the size of the steak)

(printable recipe at end of page) 

London Broil Steak

Minced Garlic

Ground Pepper

Sub Rolls

Lettuce

Mayonnaise

Onion

Tomato 

Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.

Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 

Slice the steak thin for the best flavor. 

Dress the sandwich, add the steak and enjoy!

Thank you for stopping by today! Check out some other #BBQWeek ideas below!

• Balsamic Three Bean Salad by Jolene's Recipe Journal
• Berry Ice Box Cake by Back To My Southern Roots
• Boozy Bourbon Cupcakes by Cookaholic Wife
• Caesar Cole Slaw by Palatable Pastime
• Grilled Brie by A Kitchen Hoor's Adventures
• Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen's Kitchen Stories
• Grilled Halloumi Over Hummus by Culinary Adventures with Camilla
• Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Homemade Watermelon Lemonade by Daily Dish Recipes
• Lemon Dill Tortellini Salad by Cindy's Recipes and Writings
• London Broil Sandwiches by The Freshman Cook
• Parsley Chive Butter by Family Around the Table
• Roasted Strawberry Chipotle BBQ Sauce by Food Above Gold
• Watermelon Mint Moscow Mule by Sweet Beginnings

London Broil Steak Sandwiches
Author: The Freshman Cook
ingredients:
• London Broil Steak
• Minced Garlic
• Ground Pepper
• Sub Rolls
• Lettuce
• Mayonnaise
• Onion
• Tomato
instructions:
How to cook London Broil Steak Sandwiches
1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
3. Slice the steak thin for the best flavor.
4. Dress the sandwich, add the steak and enjoy!
https://www.thefreshmancook.com/2019/05/london-broil-steak-sandwiches-bbqweek.html
sandwiches, London Broil Steak, sub Rolls, condiments and dressings
sandwiches, grilling
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Southwestern Potato Salad / #BBQWeek

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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
1/4 -1/2 cup cooked Pinto Beans 
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. 

• Best Biscuits for a BBQ by Daily Dish Recipes
• Brazilian Steak Kabobs by Sweet Beginnings
• Chocolate Chip Ice Cream with Crushed Oreos by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled Eggs with Capers and Dill by Palatable Pastime
• Grilled Italian Sausage Kabobs by A Kitchen Hoor's Adventures
• Grilled Loaded Redskin Potatoes by A Day in the Life on the Farm
• Grilled Spiced Octopus by Culinary Adventures with Camilla
• Herb Grilled Lobster Tails by Family Around the Table
• Homemade Creamy Coleslaw by Food Above Gold
• Israeli Veggie Salad by Cookaholic Wife
• Southwestern Potato Salad by The Freshman Cook
• Strawberry Salad with Mojito Vinaigrette by Jolene's Recipe Journal

Southwestern Potato Salad

Yield: 4-5

Author: The Freshman Cook

ingredients:

Southwestern Potato Salad

• 2 pounds Red Potatoes
• 2 stalks Green Onions
• Tomato, small
• 1/2 cup Corn Niblets
• 8 Eggs
• 1/4 -1/2 cup cooked Pinto Beans
• 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!

https://www.thefreshmancook.com/2019/05/southwestern-potato-salad-bbqweek.html

potato salads, hard boiled eggs, southwestern cuisine, salsa,

side dishes

picnic food

Created using The Recipes Generator