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!



You can follow The Freshman Cook here:
Pinterest


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
Pin it

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.

Thursday, May 17, 2018

Celebrate It! Blog Link Party!

I am so happy you stopped by to join the fun!
Link up your favorite posts and share with us!
Each post is tweeted, and pinned to 2 boards!

Last weeks three featured posts:

 How To Make Homemade Croissants
from

Cracker Pudding
from
Simply Stacie

Mother's Day Table Talk Place Cards
from
Satsuma


Time to Party!

Thursday, May 10, 2018

Celebrate It! Blog Link Party!

Thank you for stopping by today! I am so glad you are here!
Link up and share with us!
We want to Celebrate with you!

Last weeks 3 featured links:


Last Minute DIY Mother's Day Gifts
from


North Carolina Azalea Festival
from

Strawberry Shortcake
from









Monday, May 7, 2018

Avocado and Tomato Cucumber Cups /#TasteCreations

Today I am participating in a fun and tasty Mother's Day Brunch Party! Each participant made a different recipe that is perfect for serving on this special day, and I brought along an appetizer I think you will love! Avocado and Tomato Cucumber Cups are tasty, pretty, very simple and easy to put together! 

Avocado and Tomato Cucumber Cups
(1 cucumber makes 6-8 pieces)
(printable recipe at end of post)

1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper

Wash and peel your cucumbers. Cut into slices approx. 3/4" thick. Use a 1/4  teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to not cut in to the bottom!

Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size 1M. Pipe cream cheese into each scooped out cucumber. Any flavor that you like will work. There was a Garden Vegetable flavor at the grocery, that I thought might be great with these, but I decided on the chive and onion because of it's bold flavor. But the Garden Vegetable would taste great too!
Open and cut your avocado and wash the tomatoes. I used small tomatoes called "rubies" and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
Add a few pieces of shredded cheese, and sprinkle with black pepper.

Serve to friends and family! Enjoy!

Thank you for dropping by today!

Follow The Freshman Cook here:


Here are some more Mother's Day Brunch ideas from group members!:


Easy Italian Pasta Salad from An Italian in my Kitchen

Mother's Day Carrot Cake from Mom Home Guide

Peach Melba w/ Fresh Peaches from Our Good Life




Here are more ideas for Mother's Day meals!







AutPin it

Avocado and Tomato Cucumber Cups


ingredients:

1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper

instructions:

  1. Wash and peel your cucumbers. Cut into slices approx. 3/4" thick. Use a 1/4  teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to make sure the bottom is not cut into.
  2. Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size, 1M. Pipe cream cheese into the scooped out section of each cucumber. Any flavor that you like will work here. There was a Garden Vegetable flavor at the grocery that I thought might be great with these, but I decided on the chive and onion because of it's bold flavor. The garden vegetable would taste great also.
  3. Open and cut your avocado and wash the tomatoes. I used small tomatoes called "rubies" and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
  4. Add a few pieces of shredded cheese, and sprinkle with black pepper.
  5. Serve to friends and family! Enjoy! 
Created using The Recipes Generator

Thursday, May 3, 2018

Celebrate It! Blog Link Party!

I am so happy you are here!
Link up something you wish to share and let's Celebrate It!

Last weeks featured posts:

Fiesta Wedding Inspiration Board
from

Churro Ice Cream Bowls
from

Farmhouse Window Wreath
from



Party Time!

Wednesday, May 2, 2018

Mini Pork Enchiladas w/Hatch Chile Sauce / #CrazyForChiles

If you have never made your own Pork Enchiladas, you will want to! They are easy to make, even when making your own sauce. I made these Mini Pork Enchiladas using dried New Mexico Hatch Chiles. 
If you ever have the pleasure of enjoying hatch chilies, do it. They are incredible. Several years ago, while living in Las Vegas, there was a grocery that used to bring Hatch Chiles to town every fall, and grill them outside, creating the most incredible aroma. I could spend all day there! They were only available for about a week, and they were fabulous. So when I saw the hatch chiles in the box from Melissa's Produce, I knew I had to use them first! 
The chilies were dried, so I rehydrated them and they made the most incredible sauce! 


Mini Pork Enchiladas w/ Hatch Chile Sauce

Sauce
10 dried Hatch Chilis
Olive Oil
1/4 cup chopped White Onion
1/2 teaspoon minced Garlic
Chicken Stock
1 teaspoon Sugar

Enchiladas
1/2 pound Pork
1/4 cup Corn
Red Pepper Flakes
1/2 cup 4 Cheese 
Queso Fresco


Your dried chilis need to be rehydrated first. Place the chilies in hot water, totally submerged. Stir every couple minutes to insure they are plumping evenly. This should take about 15-30 minutes. Remove chilis from water and throw out the water.
To prepare the chilis, start by washing the chilis and cutting the tops from each chili. I used 10 chilis, which only made enough sauce for this recipe. Next time I will triple the amount, so I have extra!
I suggest wearing food safe plastic gloves, and remove the seeds and veins from the peppers. Slit the pepper down the side, don't use a knife to scrape the chile. Use your fingers to gently remove the seeds. Then pull the veins out. They will come out easily.
Place peppers in a frying pan and roast them very lightly on both sides. Don't let them burn. Have a large bowl of hot water ready on the side.
Submerge the peppers in the hot water as you take them from the pan. Allow them to soak for 20-30 minutes.
Place the chilis in a blender, and puree. This will take a bit of pulsing to get done.
Place the blended chilis into a strainer and push through into a bowl. This will eliminate any skin getting into the pulp.
Look at that perfect pulp! Scrape it into the bowl. This will take several times of pushing the chilis through the strainer.
 There is your beautiful Hatch Chile pulp!
Place pulp in pan. Heat olive oil add diced onions, and minced garlic. Heat  and stir together. Add chicken broth to thin, if necessary. Taste sauce. If you find it a little bitter, add a 1/2 teaspoon of sugar at a time until you are happy with the flavor. 
 I heated the pork in a frying pan, added the corn, and sprinkled on some red pepper flakes. I did not give a specific amount, but it can be hot-hot if too much is used. I placed a little bit of sauce on each tortilla. I also used mini flour tortillas. The minis make great appetizers, and I prefer the flour over corn. Add the pork and corn to each tortilla. Add shredded 4 cheese mix to the top of each tortilla. I used pork that I had made earlier in the week. Here is the recipe for a basic pork loin.
Roll each tortilla, place in oven proof dish, and pour sauce over them. Add Queso Fresco over the top. Bake at 350 degrees for 10-15 minutes.
Enjoy!



Thank you to Melissa's Produce for all the beautiful chiles! You are awesome! #CrazyForChiles



Looking for more enchilada recipes? 
Check out the link up below for more beautiful, tasty recipes!