Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Tuesday, August 4, 2020

Mushroom Ceviche / #FarmersMarketWeek


I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!


Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado



Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.


Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





Wednesday’s Farmers Market Week Recipes













Mushroom Ceviche
Print

Mushroom Ceviche

Yield: 10-12
Author: The Freshman Cook

Ingredients:

  • 1/2 pound White Whole Mushrooms
  • 1 tablespoon Butter
  • 1 pound cooked Shrimp
  • 1 diced Celery Stalk
  • 1/2 cup Red Onion
  • 1 Jalapeno Pepper
  • 2 Roma Tomatoes
  • 3 fresh lemons
  • 4 limes
  • Hot Sauce
  • 1/2 Avocado

Instructions:

  1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
  2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
  3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
  4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
  5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
  6. Serve with pita chips or your favorite!
ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
appetizers, starter, seafood
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
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Tuesday, May 12, 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
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Monday, November 4, 2019

Cranberry Salsa

Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 
Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter


Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.


Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

     
     Don't forget to print the recipe! 
     
Cranberry Salsa

Cranberry Salsa

Yield: 10-12 servings
Author:

ingredients:

  • 1 cup fresh Cranberries
  • 1/2 of a fresh Pear
  • 1 tablespoon chopped Serrano Pepper
  • 4-5 leaves fresh Cilantro
  • Juice from 1 Lime
  • 1 teaspoon Sugar
  • 1 cup Sugar
  • 2 teaspoon Cinnamon
  • Flour Tortillas
  • 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

  1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
  2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
  3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
  4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
  5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
  6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
  7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
  8. Serve chips warm or at room temperature. Enjoy!
cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays
appetizers, snacks
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberryappetizer
Created using The Recipes Generator

Sunday, July 28, 2019

Smoked BBQ Wings

Did you know that today is National Chicken Wing Day? It is, and I am celebrating with some fellow bloggers by, what else but, enjoying some fun and fabulous Smoked BBQ Chicken Wings! There are so many different ways to enjoy chicken wings, that it is difficult to decide how to make them. They can be fried, of course. But also baked, slow cooked, air fried, grilled and smoked! Then there is the skin of the wing. It can be seasoned, rubbed, dipped, brushed, breaded, sprinkled, and rolled.  Then the flavors. They are endless! Do you want teriyaki, garlic herb, lemon pepper, cajun bbq, honey garlic, a dry rub, a mild mustard bbq, a hot sauce? I can truly continue for a page or two on the flavors, and I wouldn't have named them all. So, have I helped you decide how you want your wings, or have I just brought up more questions! I know, right! Too many decisions! So I decided to go with a Smoked BBQ Wing with a Spicy Rub, and I am so glad I did. This is the first time I have smoked wings, and they were fantastic! They take about 2 hours, and they are worth the wait!

 Smoked BBQ Wings 
(makes 1 dozen wings)
(printable recipe at end of page)


1 dozen raw Chicken Wings
3 tablespoons Chipotle Seasoning
1 1/2 teaspoons Garlic Salt
1 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
1/2 teaspoon Dark Brown Sugar


Mix all of the dry rub ingredients together in a bowl.
Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
Enjoy with your favorite dipping sauce!

Thank you for joining me today! I hope you have the opportunity to try my Smoked BBQ Wings! My family and I loved them!


Thank you to Christie, who blogs at A Kitchen Hoor's Adventures 
for hosting this fun and very tasty event!
Check out all the wing recipes from my blogging friends listed below!



Ain’t nothing but a chicken wing! 
Chicken Wing Day recipes:



Smoked BBQ Wings

Yield: 12
Author:

ingredients:

  • 1 dozen raw Chicken Wings
  • 3 tablespoons Chipotle Seasoning
  • 1 1/2 teaspoons Garlic Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Dark Brown Sugar

instructions:

How to cook Smoked BBQ Wings

  1. Mix all of the dry rub ingredients together in a bowl.
  2. Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
  3. I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
  4. Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
  5. Enjoy with your favorite dipping sauce!
BBQ Wings, dry rub, smoked wings,
appetizers, lunch, meal, wings,
Created using The Recipes Generator