Showing posts with label southwestern. Show all posts
Showing posts with label southwestern. Show all posts

Monday, May 21, 2018

Southwestern 7 Layer Dips / #BBQWEEK


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!



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Looking for more, tasty, #BBQWEEK recipes?
 Check out these recipes from participating bloggers!

#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek







#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n' Cooks
  Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
  Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
  Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
  Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
  Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
  Grilled London Broil by Hezzi-D's Books and Cooks
  Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
  Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
  Meat Lover’s Kebabs by Cindy’s Recipes and Writings
  Southwestern 7 Layered Dips by The Freshman Cook
  Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
  Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime





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.


Michigan Asparagus


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.


Not Ketchup


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


Adams Extracts and Flavors


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.



a Rafflecopter giveaway


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.




appetizer, southwestern, avocado, mini appetizer
Appetizer
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Southwestern 7 Layer Dip

ingredients:

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip

instructions:


  1. Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
  2. Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
  3. Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
  4. 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.

Sunday, November 6, 2016

Southwestern Potato Bake / #SundaySupper

With the holidays just around the corner, it is time to start menu planning for those special dinners and parties that are such a big, and fun part of the season! My family and I have certain dishes that are a "must have" every year, and this Southwestern Potato Bake is always on the menu. This cheesy side dish is filled with an array of flavors that can be hotter if you would like, by adding more Anaheim Pepper, and you could transform the taste simply by using a different cheese, like Queso Blanco or Queso Fresco. Anyway you make it, this dish would be a welcome addition to your holiday table!

Southwest Potato Bake
(Printable recipe at the end of this post)
(Serves 4)
2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
1/4 cup White Onion~diced
1/4 + 1/4 cup shredded 4 Cheese
1 Egg
1 tablespoon Sour Cream
1 Roma Tomato~diced
1/4 teaspoon Anaheim Pepper~diced
1/4 teaspoon Chipotle Seasoning
Pan Spray
Sour Cream
Avocado
Tortilla Strips


In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning. 
Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
Bake in oven until done, approx 15-20 minutes. 
Top with a scoop of sour cream, chopped avocado, and tortilla strips! 
 Thank you for stopping by today!

Thank you to Caroline from Caroline's Cooking for hosting today's tasty event!
Scroll down just a bit to see what yummy dishes the #SundaySupper family created for you today! I know you will love them!


Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



yield: 4print recipe

Southwestern Potato Bake

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • 2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
  • 1/4 cup White Onion~diced
  • 1/4 + 1/4 cup shredded 4 Cheese
  • 1 Egg
  • 1 tablespoon Sour Cream
  • 1 Roma Tomato~diced
  • 1/4 teaspoon Anaheim Pepper~diced
  • 1/4 teaspoon Chipotle Seasoning
  • Pan Spray
  • Sour Cream
  • Avocado
  • Tortilla Strips

INSTRUCTIONS:

  1. In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning.
  2. Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
  3. Bake in oven until done, approx 15-20 minutes.
  4. Top with a scoop of sour cream, chopped avocado, and tortilla strips!
Created using The Recipes Generator