Welcome to The Freshman Cook! I am so glad to see you! It has been quite a while since I have been blogging, and I am thrilled to be back in the kitchen cooking, baking and mixing up recipes to share.
If you are a peach lover this Peachy Salsa will make you very happy! If you are not crazy for peaches, it is definitely worth a try, and I just might change your mind about this refreshing fruit!
I wanted to make a peach salsa today because, first of all, I love peaches! They are full of flavor, can be used for so many great recipes, and I have never met anyone who didn't enjoy peaches!
Peaches are the perfect way to refresh on a hot summer day, and there are a million ways to enjoy them! Sure, that number might be a little high, but there are some very tasty ways to enjoy juicy peaches!
Peachy Salsa
1/2 cup chopped Tomato
1/2 cup chopped Onion
1.8 ounces chopped Red Pepper
5 ounces chopped Jalapeno
1 cup diced mix of White and Yellow Peaches
a few leaves of Cilantro, cut into very small pieces
Lime Juice
Salt
Black Pepper
For your info: If you like more heat, use more jalapeno pieces. However, I would still chop the pieces very small! If you like less onion, cut a little less. As you are putting the recipe together, add more if you want or use less if that is what makes it work for you. This is the type of recipe that will work with changes, and still taste amazing!
I like to start recipes that have a lot of chopping involved by cutting all of the ingredients at the beginning. If you can't do all the cutting at once, consider cutting the ingredients, and place them in small bowls, or whatever works for you. Cover them with plastic and refrigerate them until everything is cut and you are ready to use the ingredients.
Start by cutting the tomato, onion, red pepper and jalapeno. Add the lime juice and stir together. Add the salt and black pepper and mix it in also.
Peel and cut the peaches from the stone. Chop the pieces into small bites that can be eaten easily. Place in a bowl that leaves room for mixing the ingredients together.
Add the tomato, red pepper, jalapeno and white
onion to the bowl.
To serve, I used small plastic cups, and I placed a scoop tortilla in each cup, along with a plastic spoon to serve these treats! The scoops are amazing with the fruit, and they look festive and tasty! You could add a couple more scoops in each cup to ensure that your guests have plenty. You could also serve a basket or bowl with additional scoops so everyone has plenty!
I hope you enjoyed this easy appetizer recipe! If you have any questions or issues with the recipe, please email me at thefreshmancook@hotmail.com
It is finally here! Today is the first day of #BBQWEEK! Hurray! I have been looking forward to this week for a while now, and I am excited about the recipes I have to share with you, as I join more than 20 different bloggers, sharing recipes suitable for a BBQ! With Memorial Day right around the corner, the timing couldn't be better! This week I will be sharing an appetizer, 2 entrees, a side dish and a dessert, and I am pretty sure you are going to want them all at your next BBQ! At the bottom of this page you will find information on a #BBQWeek giveaway from our generous sponsors. Don't forget to enter!
Usually when I host a BBQ, I tend to make food that is made in large dishes, so anyone can dig in! But today I wanted to share these individual Southwestern 7 Layer Dips, that are made for one. They are fun to make, very cute, and made for just you! You can share if you want, but I wouldn't! Besides, I made plenty!
Southwestern 7 Layer Dips (printable recipe at end of post) Refried Beans Chopped Onions Salsa Mini Tomatoes Avocado Sour Cream Shredded 4 Cheese Tortilla Strips Small cups for dip
Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
Add tortilla chips to each cup. Adjust placement of avocado if needed. The chips are all you need to enjoy the dip! Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale. Thanks for joining me today!
Scroll down to find the raffle, details about the giveaway, and a printable recipe!
Good Luck!
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.
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.
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
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract Flavors (Value $30)
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 and 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.
Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
Add tortilla chips to each cup. Adjust placement of avocado if needed. Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.
