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!
It is the third day of #FarmersMarketWeek, and I thought this was the perfect day for a side dish! I love a little bit of zip in my food, and this Southwestern Potato Salad, with its creamy sauce of both mayo and sour cream, onion, peppers, and cilantro for a start, definitely delivers the flavor!
Make this recipe a couple hours ahead of your serving time. Time spent in the fridge once the salad is put together, helps the ingredients come together in a melody of happy harmony.
Southwestern Potato Salad
(serves 7-10)
(printable recipe at end of page)
1.5 pounds Baby Red Potatoes
1.5 pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2 cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
1-2 Scallions
Fresh Cilantro
I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.
Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers char all around. You don't want them completely burned. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
Enjoy your Southwestern Potato Salad!
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more!
Thank you for stopping by today! I am so happy that you did! Find a printable copy of this recipe at the end of the page!
Here’s more Farmer’s Market Week Recipes: Check these out!
This Southwestern Potato Salad is bursting with flavor, and is easy to put together. The flavors are amazing with chipotle seasoning, baby red potatoes, baby yellow potatoes, mayo, cilantro and scallions.
Ingredients
5 pounds Baby Red Potatoes
5 pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2 cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
2 Scallions
Fresh Cilantro
Instructions
I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are charred.
Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
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!
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!
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. 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.
