Monday, June 25, 2018

Southwestern "Cactus Needle" Pasta Salad / #CookoutWeek

Welcome to #CookoutWeek!
This is the beginning of a fun week full of recipes for cookouts and summer meals. Read all about it below, and don't forget to enter the giveaway! It is huge! Good Luck!

But first, I want to share with you a salad I love to make and enjoy in the summer when it is hot. This salad is cool and refreshing and it is a great dish for serving a group of family and friends!
I call this dish Southwestern "Cactus Needle" Pasta Salad, not because I used cactus needles, of course, but because I made this salad with little tiny pieces of pasta called "Fideo", and they remind me of cactus needles. This pasta salad also includes little chunks of Chayote, which is a mexican squash, veggies such as tomatoes, onions, and roasted corn, and a homemade dressing that brings all these flavors together perfectly! This salad goes well with any entree, from a delicious steak to a tasty grilled hot dog! 
Southwestern Cactus Needle Pasta Salad
(printable recipe at end of page)


3 1/2 ounces Fideo Pasta (1/2 of a bag)
1 medium sized Chayote
1 red and 1 orange Mini Pepper
1 large Green Onion
1/2 cup Roasted Corn
15 Cherry Tomatoes
1/3 cup cooked Black Beans
1 Avocado
5 ounces Queso Fresco

Dressing
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
1/4 cup Minced Garlic
pinch of Chipotle Chili Powder
1/4 Lime


Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
While the Chayote is cooking and cooling, chop the peppers.
Chop the onion, and slice tomatoes in half.
Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
Now that the Chayote is cooled, remove the seed from the middle, and throw away. 
Slice the Chayote and the chop into bite size pieces. 
Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
When you are ready to serve, add the avocado and crumble the cheese over the salad. 
Enjoy the salad!
Thank you for stopping by today! Keep scrolling down the page for a copy of my recipe and read about all the other recipes and the giveaway.! Don't forget to enter!



#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!


This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here's what one lucky person will receive:

Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.

A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can't wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.

A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.

Butter-flavored Organic Coconut Oil from our friends at Barlean's. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It's great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes. 

24 Cartons of Vinegar Shots from our friends at Vermont Village. You'll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey. 

That's a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway 




Here's a full list of the bloggers participating in #CookoutWeek 2018!  
You can find yummy recipes by checking out any of the links below:








  •   The PinterTest Kitchen
  •   2 Cookin Mamas
  •   A Day in the Life on the Farm
  • A Kitchen Hoor's Adventures
  •   April GoLightly
  •   Authentically Candace
  •   Blogghetti
  •   Body Rebooted
  •   Bottom Left of the Mitten ♥ 
  • Cheese Curd In Paradise
  •   Chef Sarah Elizabeth
  •   Coconut & Lime ♥ 
  • Cookaholic Wife
  •   CookwithRenu
  •   Daily Dish Recipes
  •   Everyday Eileen♥ 
  • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  •   Family Around the Table ♥ 
  • Fix Me a Little Lunch ♥ 
  • For the Love of Food
  •   Frankly Entertaining
  •   Frugal & Fit
  •   Get the Good Stuff! ♥ 
  • Hardly A Goddess
  •   Herbivore Cucina
  • Join Us, Pull up a Chair ♥ 
  • Jolene's Recipe Journal ♥ 
  • Jonesin' For Taste
  •   Karen's Kitchen Stories
  •   Kelly Lynn’s Sweets & Treats
  •   Mildly Meandering
  •   Moore or Less Cooking ♥ 
  • Our Good Life ♥ 
  • Oven Tales By Syama
  •   Palatable Pastime
  •   Sarah Cooks the Books ♥ 
  • Savory Moments ♥ 
  • Seduction In The Kitchen
  •   Strawberry Blondie Kitchen ♥ 
  • Sweet Coralice
  •   Tampa Cake Girl ♥ 
  • Technotini ♥ 
  • That Recipe
  •   The Baking Fairy
  •   The Beard and The Baker ♥ 
  • The Freshman Cook ♥ 
  • The Simple Supper  ♥ 
  •   The Spiffy Cookie ♥ 
  • The Weekday Gourmet
  • This is How I Cook ♥ 
  • Who Needs A Cape? ♥ 
  • Wildflour's Cottage Kitchen  ♥ 
  •  Comment below with your favorite cookout recipe!

  • Yield: 8-10

    Southwestern "Cactus Needle" Pasta Salad

    ingredients:

    3 1/2 ounces Fideo Pasta (1/2 of a bag)
    1 medium sized Chayote
    1 red and 1 orange Mini Pepper
    1 large Green Onion
    1/2 cup Roasted Corn
    15 Cherry Tomatoes
    1/3 cup cooked Black Beans
    1 Avocado
    5 ounces Queso Fresco

    Dressing
    2 tablespoon Mayonnaise
    2 tablespoon Sour Cream
    1/4 cup Minced Garlic
    pinch of Chipotle Chili Powder
    1/4 Lime

    instructions:


    1. Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
    2. This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
    3. While the Chayote is cooking and cooling, chop the peppers.
    4. Chop the onion, and slice tomatoes in half.
    5. Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
    6. Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
    7. Now that the Chayote is cooled, remove the seed from the middle, and throw away.
    8. Slice the Chayote and the chop into bite size pieces.
    9. Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
    10. When you are ready to serve, add the avocado and crumble the cheese over the salad. 
    11. Enjoy the salad!
    Created using The Recipes Generator

    Thursday, June 21, 2018

    Celebrate It! Blog Link Party!

    Hi Everyone! Thanks so much for stopping by for the party!
    Starting today, the Celebrate It! Link Party will open at 7pm on Thursdays. It will still end on Monday night at midnight! Let's get started and link up!

    Featured links from last weeks party:

      Banana Split Ice Cream Sandwiches
    from


    Mint Chocolate Chip Ice Cream
    from



    Oven Roasted Chili Lime Corn
    from



    Let's get the party started!






    Thursday, June 14, 2018

    Celebrate It! Blog Link Party!


           Link up what you have been creating! 
             We want to celebrate with you!
            Share with us, and we will share on 2 Pinterest boards
          with 310.5K monthly viewers and Instagram!
                   

    Last weeks 3 featured posts:


    All Natural Garden Spray for Aphids
    from


    Chocolate Covered Cheesecake Bites
    from


    Make Your Own Puzzle with The Cricut Maker
    from


    Let the fun begin!

    Thursday, June 7, 2018

    Celebrate It! Blog Link Party!


    I am so happy you are here!
    Link up posts you would like to share! 
    Each link is shared on two Pinterest boards and tweeted!

    Last weeks featured links:


     D.A.D. Photo Collage Gift for Dad
    from


    How To Get Pottery Barn Paint Colors at Bargain Prices
    from

    Strawberry Cake
    from


    Party Time!









    Thursday, May 31, 2018

    Celebrate It! Blog Link Party!

    I am so happy you are here!
    Link up anything post you wish to share with us!
    That way we can celebrate too!

    Three featured posts from last week:

    Spring Wreath Idea
    from


    DIY Seed Bombs
    from


    Cucumber Salad
    from



    It's Party Time!









    Thursday, May 24, 2018

    Celebrate It! Blog Link Party!

    Hi everyone! I am so happy you stopped by for Celebrate It! Blog Link Party!
    I hope you have wonderful, fun plans for the Memorial Day weekend!

    Let's get this party started!

    Last weeks featured  links:

    Simple Hydrangea and Burlap Wreath
    from

    2 Minute End of School Year Popcorn Gift
    from

    How To Make Magnetic Slime Recipe-Stem Activity for Kids
    from


    It's Party Time!




    Mini Tri-Tip Sandwiches / #BBQWeek

    This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.


    Today is day 4 of #BBQWeek, and I made a super special sandwich, that I think you will love! If you have ever had a Tri-Tip Sandwich, you know how wonderfully moist and delicious they are. Simply awesome! The first time I ever had tri-tip was on a trip to visit a friend of my husbands in California. They were participating in a neighborhood fiesta, and they were serving tri-tip tacos! Talk about amazing!, and I have been hooked ever since!
    But tri-tip is not as easy to find here in North Carolina, so ever since we moved here, 5 years ago, I have been on the search for this elusive meat treat! Finally, I found it a few weeks ago at a local grocery. Talk about excited! So I bought some, grilled it, made mini sandwiches, and the rest is history! (and so were the sandwiches, which were gobbled up quickly) I hope you give it a try!

    Mini Tri-Tip Sandwiches

    (printable recipe at end of post)

    2 -2 1/2 lb Tri-Tip Roast
    The Great Steak of Texas Seasoning ~Adams Extracts
    Mini Buns
    Fresh Avocado
    Onion Slices
    Lettuce


    This is how the tri-tip comes from the grocer.
    Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
    Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
    Allow the steak to rest for 5 minutes.
    Slice the tri-tip thin and against the grain.
    Isn't that gorgeous?! Make your sandwiches and enjoy!
    Thank you for joining me today! I am so glad you stopped by!
    There are so many great ways to enjoy tri-tip! Taco's are amazing made with it, sandwiches, like I did here, just slicing and eating it when it is so moist and tender, or bake it in the oven and put it on pizza!


    #BBQWeek Recipes

    See what the bloggers served up Thursday for #BBQWeek

    All American Hamburgers by Jolene’s Recipe Journal
    Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
      Chocolate Chip Cookie Dough Pie by Cookaholic Wife
      Family Style Hobo Packets by Corn, Beans, Pigs & Kids
      Mini Tri Tip Sandwiches by The Freshman Cook
    Spicy Tomato and Corn Salad by Karen's Kitchen Stories
      Summer BBQ Bacon Potato Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
    When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime



    Adams Extracts develops and sells a large selection of spices and extracts and did you know that they are one of the oldest spice and extract companies in the United States?!

    They have a very interesting history! Read their story, find out where you can buy their extracts, and find out more about them at these links:


    Website: https://www.adamsextract.com/default.aspx

    Thank you to Adams Extracts for being such a spicy partner in #BBQWeek!


    a Rafflecopter giveaway

    Don't forget to enter the giveaway!

    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) Adams Extract 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 & 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.


    tri-tip, sandwiches, seasoning. lunch, dinner, picnic food,
    steak
    Pin it

    Mini Tri -Tip Sandwiches

    ingredients:

    2 -2 1/2 lb Tri-Tip Roast
    The Great Steak of Texas Seasoning ~Adams Extracts
    Mayonnaise
    Mini Buns
    Fresh Avocado
    Onion Slices
    Lettuce

    instructions:


    1. Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
    2. Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
    3. Allow the steak to rest for 5 minutes.
    4. Slice the tri-tip thin and against the grain.
    5. Make your sandwiches and enjoy!
    Created using The Recipes Generator