Wednesday, May 13, 2020

Southwestern Deviled Eggs/#BBQWEEK

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!

Wednesday #BBQWeek Recipes


 
Southwestern Deviled Eggs

Southwestern Deviled Eggs

Yield: 12 Deviled Eggs
Author:

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. Scoop the yolk out of the egg and place it in a bowl.
  4. 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.
  5. 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.
  6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
  7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
  8. Sprinkle the cheese on top of each egg.
  9. Enjoy your Southwestern Deviled Eggs!
southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers
appetizers, side dish
american food, picnic food, camping,

Did you make this recipe?
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Monday, May 11, 2020

Southwestern Mini Grilled Pork Sandwiches /#BBQ Week

Hi everyone, and welcome to #BBQ WEEK! This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what's on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!
Today's recipe is my Southwestern Mini Grilled Pork Sandwiches! 
I hope you love them as much as I do!

Southwestern Mini Grilled Pork Sandwiches
(makes 8 sandwiches)

3 lb. Pork Loin 
Mrs. Dash Southwest Chipotle Seasoning
Orange, Red, and Yellow Pepper-1 each
Onion-1 medium
Mushrooms 
Butter pats
Lettuce
Tomato slices
Avocado
Mini Buns
Corn on the cob

Other items you will need:
Aluminum Foil



I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.

Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.

Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.

Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.


Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.

Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.


Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.

Build your sandwich. I love the mini buns, so I used those. They are cute and fun!

Bring everything together and enjoy your BBQ! Don't forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!

I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK  recipes. Be sure to check them out! They all look amazing!




Monday #BBQWeek Recipes




Southwestern Mini Grilled Pork Sandwiches

Southwestern Mini Grilled Pork Sandwiches

Yield: Makes 15-20 Mini Sandwiches
Author:

Ingredients:

  • 3 lb. Pork Loin
  • Mrs. Dash Southwest Chipotle Seasoning
  • Orange, Red, and Yellow Pepper-1 each
  • Onion-1 medium
  • Mushrooms
  • Butter pats
  • Lettuce
  • Tomato slices
  • Avocado
  • Mini Buns
  • Corn on the cob
  • Other items you will need:
  • Aluminum Foil

Instructions:

  1. Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.
  2. Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
  3. Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
  4. Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
  5. I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.
  6. Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.
  7. Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
  8. Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
  9. Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!
Pork loin, southwestern flavor, BBQ Week, grilling, veggie bundles, outdoor dining, sweet peppers, mushrooms, onions, fun to make for friends, weekend gourmet, home grilling, grilling for a crowd, yummy food to grill
outdoor dining, al fresco cooking, BBQWEEK, grilling outside, dinner, picnic food, pork, white meat, grilling white meat, cooking for friends
grilling, lunch, dinner, american food

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Friday, January 24, 2020

Slow Cooker Chicken and Rice Stew


This post is sponsored by Banza Pasta
 All opinions and text are my own. #NationalSlowCookerMonth


Today, I made a Slow Cooker Chicken and Rice dish as my final recipe for  #SlowCookerWeek. If you missed any of the other recipes I made for this week, such as Winter Bread Pudding or Pinto Bean and Chorizo Naan Bread Appetizers just click on the links! I hope you love them all!

Today's recipe is comfort food in a slow cooker! It is loaded with chunks of chicken breast and is paired with Banza Tri-Color Legume Rice, the sponsor of this post. Thank you Banza! I love your products! I refer to this dish as stew because it is thick and tastes best served in a bowl spooned over a roll or a piece of bread. It has a creamy, yummy texture that I think you will like. I hope you enjoy it!



Slow Cooker Chicken and Rice Stew
 (serves 4-6)
(printable recipe at end of page)

2 medium size Chicken Breast
1 tablespoon Butter
Garlic Powder
Black Pepper
1 medium Onion
8 oz. package Banza Tri-Color Legume Rice
1 1/3 cup low sodium Chicken Broth
1 tablespoon Butter
2 tablespoon Soy Sauce
1 cup Corn (frozen is fine)
1 1/2 cups Water
Drippings from chicken
Rolls for bottom of bowl 
Cheese for top of dish

 Filet the chicken breasts, and cut out any veins.


Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.


Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.


Add rice and chicken broth to the slow cooker, set on low.


Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. When you are ready to serve, sprinkle your favorite shredded cheese on top! This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something  is needed.

 Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time. Scroll down to the end of the page for the recipe!


Thank you for stopping by today!

Scroll down to find more #slowcookerweek 
recipes from fellow bloggers! They all sound amazing!


Friday’s Slow Cooker Recipes




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Slow Cooker Chicken and Rice Stew

Slow Cooker Chicken and Rice Stew

Yield: 4-6
Author:

ingredients:

  • 2 medium size Chicken Breast
  • 1 tablespoon Butter
  • Garlic Powder
  • Black Pepper
  • 1 medium Onion
  • 8 oz. package Banza Tri-Color Legume Rice
  • 1 1/3 cup low sodium Chicken Broth
  • 1 tablespoon Butter
  • 2 tablespoon Soy Sauce
  • 1 cup Corn (frozen is fine)
  • 1 1/2 cups Water
  • Drippings from chicken
  • Rolls for bottom of bowl

instructions:

How to cook Slow Cooker Chicken and Rice Stew

  1. Filet the chicken breasts, and cut out any veins.
  2. Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.
  3. Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.
  4. Add rice and chicken broth to the slow cooker, set on low.
  5. Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something is needed.
  6. Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time.
Banza, Lejumes, slow cooker, chicken, tri color legumes, rice
slow cooker meals, dinner, lunch

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator