London Broil Steak Sandwiches / #BBQWeek

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Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.

The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!

London Broil Sandwich

(makes several sandwiches depending on the size of the steak)

(printable recipe at end of page) 

London Broil Steak

Minced Garlic

Ground Pepper

Sub Rolls

Lettuce

Mayonnaise

Onion

Tomato 

Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.

Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 

Slice the steak thin for the best flavor. 

Dress the sandwich, add the steak and enjoy!

Thank you for stopping by today! Check out some other #BBQWeek ideas below!

• Balsamic Three Bean Salad by Jolene's Recipe Journal
• Berry Ice Box Cake by Back To My Southern Roots
• Boozy Bourbon Cupcakes by Cookaholic Wife
• Caesar Cole Slaw by Palatable Pastime
• Grilled Brie by A Kitchen Hoor's Adventures
• Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen's Kitchen Stories
• Grilled Halloumi Over Hummus by Culinary Adventures with Camilla
• Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Homemade Watermelon Lemonade by Daily Dish Recipes
• Lemon Dill Tortellini Salad by Cindy's Recipes and Writings
• London Broil Sandwiches by The Freshman Cook
• Parsley Chive Butter by Family Around the Table
• Roasted Strawberry Chipotle BBQ Sauce by Food Above Gold
• Watermelon Mint Moscow Mule by Sweet Beginnings

London Broil Steak Sandwiches
Author: The Freshman Cook
ingredients:
• London Broil Steak
• Minced Garlic
• Ground Pepper
• Sub Rolls
• Lettuce
• Mayonnaise
• Onion
• Tomato
instructions:
How to cook London Broil Steak Sandwiches
1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
3. Slice the steak thin for the best flavor.
4. Dress the sandwich, add the steak and enjoy!
https://www.thefreshmancook.com/2019/05/london-broil-steak-sandwiches-bbqweek.html
sandwiches, London Broil Steak, sub Rolls, condiments and dressings
sandwiches, grilling
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Southwestern Potato Salad / #BBQWeek

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Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!

SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 

2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/4 -1/2 cup cooked Pinto Beans 
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado

                                                                                         

Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.

Chop onion and tomato.

Hard boil the eggs. Let cool and then peel and chop into small bites.

Rinse the beans.

In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.

 Fry the corn in a frying pan with a small pat of butter.

Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 

Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.

 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 

• Best Biscuits for a BBQ by Daily Dish Recipes
• Brazilian Steak Kabobs by Sweet Beginnings
• Chocolate Chip Ice Cream with Crushed Oreos by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled Eggs with Capers and Dill by Palatable Pastime
• Grilled Italian Sausage Kabobs by A Kitchen Hoor's Adventures
• Grilled Loaded Redskin Potatoes by A Day in the Life on the Farm
• Grilled Spiced Octopus by Culinary Adventures with Camilla
• Herb Grilled Lobster Tails by Family Around the Table
• Homemade Creamy Coleslaw by Food Above Gold
• Israeli Veggie Salad by Cookaholic Wife
• Southwestern Potato Salad by The Freshman Cook
• Strawberry Salad with Mojito Vinaigrette by Jolene's Recipe Journal

Southwestern Potato Salad

Yield: 4-5

Author: The Freshman Cook

ingredients:

Southwestern Potato Salad

• 2 pounds Red Potatoes
• 2 stalks Green Onions
• Tomato, small
• 1/2 cup Corn Niblets
• 8 Eggs
• 1/4 -1/2 cup cooked Pinto Beans
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 tablespoon Hot Sauce
• 1/2 cup Salsa
• 1 Avocado

instructions:

How to cook Southwestern Potato Salad

1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
2. Chop onion and tomato.
3. Hard boil the eggs. Let cool and then peel and chop into small bites.
4. Rinse the beans.
5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
6. Fry the corn in a frying pan with a small pat of butter.
7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
9. Top with chopped avocado right before serving. Enjoy!

https://www.thefreshmancook.com/2019/05/southwestern-potato-salad-bbqweek.html

potato salads, hard boiled eggs, southwestern cuisine, salsa,

side dishes

picnic food

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Ceviche Shrimp Cups / #BBQWeek

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Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!

Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado

Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.

2. Fold the wrapper in half diagonally.

3. Bring the other two sides in to the point.

4. Place the wrapper in the muffin opening.

5. Fold the other sides in.

6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.

Let cool and remove from pan. Throw away foil. 

Clean and devein the shrimp.

Boil water and following directions on the old bay bottle for cooking the shrimp.

 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.

While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.

Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.

  Add hot sauce to taste and mix all ingredients together. 

Place a small dab of refried beans in each cup.

Add shrimp mix to the top of beans. 

Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?

Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!

• BBQ Beef Spring Rolls by Cindy's Recipes and Writings
• BBQ Brisket Burger by The Spiffy Cookie
• Best Creamy Pasta Salad by Daily Dish Recipes
• Ceviche Shrimp Cups by The Freshman Cook
• Corn Fritters by Back To My Southern Roots
• Cuban Sandwich Burger by Cheese Curd In Paradise
• Grilled Brussels Sprouts by Jolene's Recipe Journal
• Grilled Mac and Cheese Burgers by Our Good Life
• Grilled Pineapple Mai Tai by A Kitchen Hoor's Adventures
• Grilled Sweet Potatoes by Culinary Adventures with Camilla
• Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D's Books and Cooks
• Grilled Veggie Pasta by A Day in the Life on the Farm
• Instant Pot Baked Beans by Kate's Recipe Box
• Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
• Sosaties (South African Lamb and Apricot Kebabs) by Caroline's Cooking
• St. Louis BBQ Pork Steaks by Palatable Pastime
• Easy Strawberry Basil Margarita by The Beard and The Baker
• Strawberry Broccoli Salad by Sweet Beginnings
• Tropical Cheesecake Bars by Family Around the Table
• Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ceviche Shrimp Cups

Yield: 10-12 cups

Author: The Freshman Cook

ingredients:

Ceviche Shrimp Cups

• Wonton Wrappers
• 1 pound Shrimp, raw, large
• 1 tablespoon Old Bay Seasoning
• 3 Fresh Lemons
• 4 fresh Limes
• 1 diced Celery Stalk
• 2 Roma Tomatoes, chopped
• 1/2 cup Chopped Red Onion
• 1 diced Jalapeno Pepper
• Hot Sauce, as much or as little as you want
• Refried Beans
• Sour Cream
• 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
2. Clean and devein the shrimp.
3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
7. After the 30 minutes, drain the juice and add the vegetables to mix.
8. Add hot sauce to taste and mix all ingredients together.
9. Place a small dab of refried beans in each cup.
10. Add shrimp mix to the top of beans.
11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!

https://www.thefreshmancook.com/2019/05/ceviche-shrimp-cups-bbqweek.html

#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook

appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July

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Celebrate It! Blog Link Party!

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 Happy Spring!

Thank you for stopping by for the party today!

Link up and share your posts!

 Let's celebrate them together!

Features from last weeks party:

Make A Picture Frame Lantern

from

Fresh Vintage By Lisa S 

DIY Pallet Wall in the Man Cave

from

Clover House 

A Little Carrot Cake, Please

from

Tumbleweed Contessa 

Thank you to everyone who has linked up and helped Celebrate! with other bloggers. I am sorry to announce that this party will be the last. I will be sharing all of the link ups for this week on my facebook page during the week, so please don't hesitate to link up. I have enjoyed all of your blogs and will continue to follow and read them. I love them all!

You are invited to the Inlinkz link party!

Click here to enter

Cucumber Egg Salad Bites / #OurFamilyTable

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I am an egg lover! What about you? I enjoy eggs pretty much anyway you can make them. From the pretty basic, over easy breakfast (and sometimes dinner) with ham and toast, to a fancy chocolate souffle. If eggs are on the menu, I'm there! Today I made Cucumber Egg Salad Bites. These little bites remind me of tea parties and fancy luncheons. They are dainty and quite refreshing, and would make a wonderful addition to your Easter or Mother's Day table!

Cucumber Egg Salad Bites
(recipe makes approx. 20 pieces)
(printable recipe at end of page)

6 Eggs

2-3 Cucumbers

1 small Onion

3-4 tablespoons Mayonnaise

Ground Pepper

Fresh Strawberries

Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.

 Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.

I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.

 Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.

Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber.  That's it!

 I hope you enjoyed this recipe for Cucumber Eggs Salad Bites. If you have any questions about anything, please leave a message below, in the comments, and I will answer you asap. Thank you for stopping by today! Check out how some of my blogging friends put their unique and tasty spin on Egg Salad!

Egg-straordinary Egg Salad Recipes

• BLT Egg Salad Sandwich by A Kitchen Hoor's Adventures
• Caesar Egg Salad Lettuce Wraps by Our Good Life
• Cucumber Egg Salad Bites by The Freshman Cook
• Egg and Smoked Salmon Salad by A Day in the Life on the Farm
• Egg Salad Niçoise by Culinary Adventures with Camilla
• Mediterranean Deviled Egg Salad by Cindy's Recipes and Writings
• Smoked Salmon and Egg Salad Tartines by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Cucumber Egg Salad Bites

Yield: approx. 20 pieces

Author: The Freshman Cook

ingredients:

Cucumber Egg Salad Bites

• 6 Eggs
• 2-3 Cucumbers
• 1 small Onion
• 3-4 tablespoons Mayonnaise
• Ground Pepper
• Fresh Strawberries

instructions:

1. Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
2. Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
3. I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
4. Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
5. Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That's it!

https://www.thefreshmancook.com/2019/04/cucumber-egg-salad-bites-ourfamilytable.html

eggs, deviled eggs, appetizers, cucumbers, mayo, onions

appetizers, snack, side dish, party food, picnic food,

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