If you are anything like me, then you are always looking for tasty and unique appetizer recipes to create. I love making them simple and loaded with flavor.
These Pork BBQ Crostini pieces hit both of the goals. They are both simple and very tasty! They make the perfect addition to a backyard bbq, a holiday party, or a get together with friends.
All of the ingredients are easily available at your local grocery store.
Pork BBQ Crostini
(recipe makes 12-15 crostini)
(printable recipe at the end of this post)
1 Pork Loin
sprinkle of Garlic Powder
sprinkle of Black Pepper
1 medium White Onion, sliced thin
1/2 cup BBQ Sauce
2-3 squirts of Mustard
1 loaf of Crostini
Southwestern Shredded Cheese
Sour Cream (1 tablespoon each crostini)
Salsa
The pork loin I bought was sealed in air proof packaging, so I opened it and rinsed the pork loin under cold running water. Pat it dry, then sprinkle the pork with black pepper and garlic powder. I love using both of these spices on pork. They lend an incredibly wonderful flavor. Place on a preheated grill at 350 degrees.
As the pork begins to get grill marks on it, turn the pork, side to side, so it will end up completely cooked. It should be cooked to between 150 degrees and 160 degrees, which is medium rare, to be safe to eat.
When you check the temperature, check it in the thickest area of the meat, which is almost always the center of the pork. If it is not to temperature, simply continue to grill until it reaches the temperature destination.
I used a white onion, simply because I like them. A red or yellow onion will also work perfectly. Slice the onion into thin slices. The amount of onion to use depends on how much you like onion. Sauté the onions in butter on the stove.
Mix together the BBQ sauce and the mustard.
Slice the crostini into thin slices, about 1/4" to 1/2" thick. Toast the crostini. The crostini can be made without being toasted but toasting delivers a wonderful flavor.
Start building the crostini. Spread the mustard mix on the top of the bread. Add the cheese, pork, and then the onions. You can place them in an oven if desired. You can also place the crostini under a broiler. Just be careful, as it will only take a minute. The crostini will taste fantastic either way!
Serve the crostini and enjoy! Thank you for stopping by today! I hope you enjoyed this recipe!
Please continue down the page to find a printable copy of this recipe, and to find the list of bloggers who joined me in this fun challenge!
If you are looking for a tasty, and easy New Year's Eve recipe for your family and guests, Grilled Party Kabobs are for you! They are full of good-for-you ingredients, for those new year's resolutions, and they are fresh and tasty, so you will want to make them again and again!
Grilled Party Kabobs
(makes approx. 2 dozen kabobs)
(printable recipe at end of page)
1 small blue Baby Potato per kabob
1 lb. raw Chicken Breast
1 small Cherry Tomato per kabob
1 medium/large Red Onion
1 package medium length wooden skewers
There are just a few ingredients in the recipe, making it easy to put together, with products you probably already have in your kitchen. Cut the onion into long, thin pieces. It will give a fun look to the kabob!
Start by rinsing the potatoes in the sink. These potatoes are easily found at the grocery. The size works perfect for the kabobs. They are from Melissas's Produce. The bag includes several colors, all of which would be perfect for this recipe. You could mix them up too!
Once you decide on the color you want to use, place the potatoes in a bowl and add a little bit of water. Place in microwave for 2-3 minutes. You are just letting the potatoes get a head start on the cooking, because they take a bit longer to grill than the other ingredients on the stick.
Cut the chicken breast into small bite size pieces, thick enough to cook on the skewers. If your pieces are cut too thin the meat will cook faster than the other food on your stick. Sprinkle your chicken with garlic powder and black pepper.
Put your skewers together. I styled these to be appetizers, so I used one of each vegetable and 2 pieces of chicken. Putting the onion in a circle makes for a fun and pretty look.
Grill for approx. 10-15 minutes, turning the skewers to grill evenly.
Add a favorite dipping sauce, or several to the party tray!
Thank so much for checking out my Grilled Party Kabobs for your new Years Eve Party or holiday get together!
Find the printable version of this recipe at the end of the page.
Enjoy these tasty recipes from my fellow bloggers:
These Grilled Party Kabobs are perfect for your upcoming New Years Eve celebration! Make them earlier in the day for quick and easy party prep!
Ingredients
Grilled Party Kabobs
1 small blue Baby Potato per kabob
1 lb. raw Chicken Breast
1 small Cherry Tomato per kabob
1 medium/large Red Onion
1 package medium length wooden skewers
Instructions
There are just a few ingredients in the recipe, making it easy to put together, with products you probably already have in your kitchen. Cut the onion into long, thin pieces. It will give a fun look to the kabob!
Start by rinsing the potatoes in the sink. These potatoes are easily found at the grocery. The size works perfect for the kabobs. They are from Melissas's Produce. The bag includes several colors, all of which would be perfect for this recipe. You could mix them up too!
Once you decide on the color you want to use, place the potatoes in a bowl and add a little bit of water. Place in microwave for 2-3 minutes. You are just letting the potatoes get a head start on the cooking, because they take a bit longer to grill than the other ingredients on the stick.
Cut the chicken breast into small bite size pieces, thick enough to cook on the skewers. If your pieces are cut too thin the meat will cook faster than the other food on your stick. Sprinkle your chicken with garlic powder and black pepper.
Put your skewers together. I styled these to be appetizers, so I used one of each vegetable and 2 pieces of chicken. Putting the onion in a circle makes for a fun and pretty look.
Grill for approx. 10-15 minutes, turning the skewers to grill evenly.
Add a favorite dipping sauce, or several to the party tray!
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If you are a chili lover, you will love Grilled Pork Tenderloin Chili. It is easy to make and full of incredible flavor!
The pork is grilled to add an additional flavor to the chili, and it does! You will find this chili easy to put together. It can be made ahead of time, and heated before serving if you are serving it at a party or get together.
Your family and friends will love this easy to make chili!
Grilled Pork Tenderloin Chili
(recipes feeds 6-8 bowls)
(printable recipe at end of page)
2 tablespoons Butter
medium sized Onion, chopped into small pieces
sprinkles of Garlic Powder
sprinkles of Black Pepper
6 ounce can T0mat0 Paste
6 ounces Water
15 1/2 ounce can Tomato Sauce
16 ounce can Chili Beans
2 pounds Pork Tenderloin
sprinkles of Garlic Powder
sprinkles of Black Pepper
8 oz. Water
Shredded Cheese
Dollop of Sour Cream
Couple pieces of Fresh Cilantro
Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
Once the pork has rested, start slicing.You will be cutting the pork into chunks.
Cut the slices into strips, then cut the strips into chunks.
Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.
Today I am joining a group of fellow bloggers that are also sharing chili recipes, so as a bona fide chili lover, check out the list of amazing recipes below!
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
This homemade chili is a great way to feed a crowd, and is a tasty meal for lunch, dinner, or an after school snack. Easy to put together, grilling the pork loins give the chili a tasty flavor.
Ingredients
2 tablespoons Butter
medium sized Onion, chopped into small pieces
sprinkles of Garlic Powder
sprinkles of Black Pepper
6 ounce can T0mat0 Paste
6 ounces Water
15 1/2 ounce can Tomato Sauce
16 ounce can Chili Beans
2 pounds Pork Tenderloin
sprinkles of Garlic Powder
sprinkles of Black Pepper
8 oz. Water
Shredded Cheese
Dollop of Sour Cream
Couple pieces of Fresh Cilantro
Instructions
Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
Once the pork has rested, start slicing. You will be cutting the pork into chunks.
Cut the slices into strips, then cut the strips into chunks.
Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.
When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing!
If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time.
I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!
Pretzel Crusted Chicken Strips
2 tbl. Sour Cream
2 tbl. Ranch
1 tbl. Yellow Mustard
3/4 lb. Chicken Breast
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
10 Large Pretzel Rods
2 Eggs
1 ounce Milk
1-2 tablespoon Canola Oil
Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.
Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see!
chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce
snacks, dinner, party food, kids food, game day food, pool party food
American
Yield: 4-5
Author: The Freshman Cook
Pretzel Crusted Chicken Strips
These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!
Ingredients
Pretzel Crusted Chicken Strips
2 tbl. Sour Cream
2 tbl. Ranch
1 tbl. Yellow Mustard
3/4 lb. Chicken Breast
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
10 Large Pretzel Rods
2 Eggs
1 ounce Milk
1-2 tablespoon Canola Oil
Instructions
Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th?
Did I mention we do quite a bit of eating?!This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!
Red, White, and Blue Celebration Cookies
(printable recipe at end of page)
(makes 5-6 dozen cookies)
2 cups Butter (softened)
2 cups Sugar
2 Eggs
2 teaspoon Vanilla Extract
1 teaspoon Salt
5 cups Flour
3 teaspoon Baking Powder
Royal Icing Recipe
3/4 cup Warm Water
5 tbl. Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Icing Sugar
Red and Blue Food Coloring
Red Icing Color
Blue Icing Color
Cookie Toppings
white confetti sprinkles
red, white and blue sprinkles
chocolate candy pearls
red, white and blue stars
mini decor balls
mini red, white and blue sprinkles
Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Let cookies cool on cooling rack.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
Take 1 cup of frosting and put it into a small bowl. Tint the icing red.
Take another cup of frosting and put it into another small bowl, and tint it blue.
Using the white frosting, outline the cookie with a #2 decorating tip
then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
To make the fireworks on the cookies, place a dot of blue frosting
on the wet cookie.
Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!
Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.
Ingredients
Cookie Recipe
2 cups Butter (softened)
2 cups Sugar
2 Eggs
2 teaspoon Vanilla Extract
1 teaspoon Salt
5 cups Flour
3 teaspoon Baking Powder
Royal Icing Recipe
3/4 cup Warm Water
5 tbl. Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Icing Sugar
Red and Blue Food Coloring
Red Icing Color
Blue Icing Color
Cookie Toppings
white confetti sprinkles
red, white and blue sprinkles
chocolately pearls
red, white and blue stars
mini decor balls
mini red, white and blue sprinkles
Instructions
Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Let cookies cool on cooling rack.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
To make the fireworks on the cookies, place a dot of blue frosting
on the wet cookie.
Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
