Southwestern Chicken Skewers/#BBQWEEK

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This post is sponsored in conjunction with #BBQWeek. The sponsors Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Thank you for joining me to celebrate #BBQWeek! This week I am joining in with some fellow bloggers to bring you an incredible, fun week filled with tasty ideas for hosting BBQ's, picnics, and backyard parties! I hope you enjoy all the ideas and find lots of recipes that you can't wait to try! There are also giveaways, so don't forget to enter at the end of this post!  These tasty 

I am starting off #BBQWEEK with a main dish- Southwestern Chicken Skewers! These yummy chicken skewers are great for any type of get together, such as a neighborhood BBQ, a work celebration, a camping trip or a family dinner. Just add fun!

These skewers can be completely prepped in the kitchen and then taken to the grill. Cut and skewer ahead of time, season and brush with sauce and refrigerate until it is "grill time"! Easy to prep, simple to cook, so good to eat!

Southwestern Chicken Skewers

(printable recipe at end of  page)

(recipe makes enough food for 6 skewers)

1/2 pound raw Chicken Breast

1 bottle Southwest Chipotle Seasoning

1 each red, orange, yellow peppers

1 Plum Tomato

1 medium White Onion

1 white Corn on the Cob

Skewers 

Cut the chicken breast into pieces like above. These will be easy to place on the skewer and will cook evenly. 

These chicken breast pieces are going to taste fantastic!

Sprinkle the chicken pieces with the southwest chipotle seasoning. There is no set amount of seasoning to use. If you like your chicken spicy, use more, if not, use less. Set the chicken pieces aside until the rest of the ingredients are chopped and ready to be skewered.

Before you chop the peppers into bite size pieces, they must be prepared: 

* Rinse with cold water, to remove any dirt on the outside of the pepper.

*Cut the stem off of the pepper.

*Remove any of the white membrane. If you like your peppers on the hot side, leave it in.

*Wash the peppers inside and out, by running cold water into them, then pat dry.

Cut the peppers into pieces that will fit on your skewers. They should be big enough that the skewer can pierce the piece of pepper twice to hold it securely.

Chop the tomatoes into chunks and set aside.  When chopping the tomatoes, cut them thicker than a normal slice of tomato. You want them to be sturdy enough to stay safely on the skewer. 

Peel the onion, then chop it into 4 pieces. I used two pieces of onion each time I placed the onion on the skewers. The two pieces together give the onion pieces some depth, making the skewer look full, and your final presentation will look fantastic.

Shuck the corn cob, and clean up the corn, then chop the corn cob into approx. 6-7 pieces, depending on the size of the cob. I found that the best size is 5 or 6 corn kernels high. Cut the corn with a sharp knife into the pieces.

Start building the skewers, placing the corn as the nucleus of the skewer, so each side of the corn is built identical. The skewers can be built earlier in the day that you plan to grill as long as you refrigerate until grill time.

Grill the skewers over the hot flame, on medium heat, turning as needed to prevent burning. Your skewers will be done as the chicken and the vegetables begin to look like the above picture. Always check your largest piece of chicken by cutting with a knife in the thickest spot to make sure it is thoroughly cooked. 

Thank you for stopping by today! I hope you like reading about these amazing Southwestern Chicken Skewers and you decide to try them. You will love them!

Take a look at all the other #BBQWEEK food bloggers who are participating today, and check out their fun and tasty recipes. They all look amazing, giving you a lot of inspiration for summer meals, cookouts, and get togethers!

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene's Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecue Pork Burgers from A Kitchen Hoor's Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy's Recipes and Writings
• Double Smoked Ham from Palatable Pastime
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen's Kitchen Stories
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Smoked Burgers with Spicy Garlic Aioli from The Spiffy Cookie
• Southwest Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D's Books and Cooks

Here is your printable recipe:

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the eaders. However, all opinions are mine alone.

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to 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 Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.

a Rafflecopter giveaway

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

Intensity Academy Saucy Queen Prize Package

The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.

A prize package of 4 popular sauces:

• Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
• Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
• Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
• Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.

Rainier Foods Prize Package

Life's too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.

A prize package of a meat thermometer and trio of spice mixes:

• Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
• The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
• Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
• Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.

Mardi Gras Mini Tarts /#Mardi Gras

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It is almost Mardi Gras time, and even though I have not participated in this fun and tasty celebration in New Orleans, I am celebrating at home this year with these yummy Mardi Gras Mini Tarts. This is one of the simplest desserts you will ever make.

I made a vanilla pastry cream and filled some store bought, mini butter shortbread tart shells. Add green, purple, and gold sprinkles and some little ball sprinkles in the same colors to give the tarts a festive look! 

Even though I purchased the pastry shells, I needed to make the cream ahead of time. It needs time to chill before serving, so I started about 24 hours before my "test kitchen eaters" could try them out. The cream was smooth and tasted amazing!

Mardi Gras Mini Tarts

(printable recipe at end of page)

(makes approx. 15-20 mini tarts)

2 cups Milk

1/4 cup White Sugar

2 Egg Yolks

1 Egg

1/4 Cornstarch

1/3 cup White Sugar

2 tbl. Butter

1 teaspoon Vanilla Extract

Mini Tart Shells

Purple, Green, and Gold Sugars

Purple, Green, and Gold Edible Decor Balls

Make the pastry cream by mixing together the milk and 1/4 cup of sugar. Bring it to a boil over medium heat. 

Use a medium bowl to whisk together the egg yolks and egg. Add the remaining sugar and cornstarch and stir them into the egg until smooth. Once the milk comes to a boil, drizzle it into the bowl in a thin stream, stirring constantly. You don't want the eggs to cook.  Place the sauce back into the saucepan and slowly bring it to a boil, stirring constantly so the eggs don't curdle.

Once the mix comes to a boil and thickens, take it off the heat. Stir the butter and vanilla in, mix until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap on the surface of the pastry cream, preventing a skin to form. Refrigerate until chilled before using.

Using the mini tarts, fill each tart with the pastry cream. Place a little more pastry cream into the tarts than is shown in the picture. They look great when the cream is to the top, with a bit extra cream in the center.

Mix together some green sprinkles, gold shimmer sugar and purple sugar in a bowl.

Cover the cream in the tart with the sprinkles that were mixed together. 

Add some larger candy balls in mardi gras colors and enjoy this yummy treat!

Thank you for joining me today! I hope you found some Mardi Gras inspiration, and you try these Mini Tarts!

 

Continue down the page for more great ideas for celebrating Mardi Gras from some blogging friends.

Zombie Cocktail by A Day in the Life on the Farm

King Cake Cupcakes by Hezzi-D's Books and Cooks

Homemade Beignets by Jen Around the World

Bananas Foster Bread by Jolene's Recipe Journal

Ramos Gin Fizz by Our Good Life

Cajun Pasta Carnivale by Palatable Pastime

Mardi Gras Mini Tarts by The Freshman Cook

King Cake Bundt Cake by The Redhead Baker

Voodoo Daiquiri by The Spiffy Cookie

Thank you for stopping by today! There is a printable recipe below for an easy way to keep a copy of this tasty recipe!

Shredded Hash Browns/ Perfect Potato Recipes

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 February is Potato Month! Did you know that? I didn't, but I am so happy I found out! When you think about it, potatoes are amazing! There are so many recipes you can make using them! They are a side dish in one form or another, a couple times a week in our house. They also make great appetizers.  They are nothing, if not versatile!

Today, I made one of our favorite breakfast side dishes, Shredded Hash Browns! They are easy to make, and you will love them!

  

Shredded Hash Browns

(makes 4 servings)

4 Red Potatoes

1 tbl. Butter

1/4 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

1/2 of a medium Chopped Onion

Start by peeling the skin off the red potatoes, then rinsing the potatoes with water.

Cut the potatoes using a potato shredder.  Place in a bowl and add cold water, submerging the potatoes. Let sit for a few minutes, then drain the water.

Using a paper towel, or two, remove any excess water from the potatoes.

Melt a tablespoon of butter into a medium size frying pan.

Once the butter is melted, add the potatoes, garlic powder and black pepper.

Add the chopped onions to the pan and cook medium to medium-high heat. Mix the seasonings in as you cook.

Turn the potato and onion mix as they cook. Cook until you are happy with the potatoes, and they are done. The potatoes will take approximately 20-25 minutes to cook. 

Serve your Shredded Hash Brown Potatoes with your favorite breakfast food, such as eggs or pancakes. Of course, these shredded hash brown potatoes are fantastic with steak, hamburgers, or just about anything! Enjoy!

Thank you for joining me today! I am happy you did. Scroll down this page to find a printable copy of this recipe and check out all the tasty potato recipes from my blogging friends!

Perfect Potato Recipes

• Aloo/Potato Masala from Magical Ingredients
• Breakfast Totcho Kabobs from A Kitchen Hoor's Adventures
• Cheesy Pork Chop and Potato Casserole from Cheese Curd In Paradise
• Cheesy Potato Casserole from Hostess At Heart
• Hasselback Potatoes Air Fryer from Devour Dinner
• Heart Shaped Roasted Potatoes from Jen Around the World
• Herbed Potatoes in the Pressure Cooker from That Recipe
• Homemade Hash Browns from The Freshman Cook
• Japanese Potato Salad from Palatable Pastime
• Pan Fried Potato Slices from Art of Natural Living
• Roasted Cheddar Ranch Potatoes from Hezzi-D's Books and Cooks
• Roasted Potato Peelings with Rosemary from Blogghetti

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!

Chocolate Oatmeal Cups/#National Oatmeal Month

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Welcome to The Freshman Cook!

Did you know that this month is National Oatmeal Month? It is, which makes this a fun time to share recipes made with oatmeal! 

                    

I thought it would be fun to bake a treat that I haven't made, which is how I came up with these Chocolate Oatmeal Cups! I have made oatmeal cookies many times over many years, and I am hoping these Chocolate Oatmeal Cups will become a fun and tasty addition to your baking treats collection!

These Oatmeal Cups can be made in stages, which really helps when you have a busy day ahead, but you want to make these yummy oatmeal treats! When I made these, I baked the oatmeal cups one day, and finished them the next day, when I melted chocolate and added it to the cups! No stress~lots of fun flavor that you and your friends and family will love! 

Chocolate Oatmeal Cups

• 1 1/4 cup Butter, softened

3/4 cup firmly packed Brown Sugar

1/2 cup Granulated Sugar

1 large Egg

1 teaspoon Vanilla

1 1/2 cup All Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

1/2 teaspoon Salt

1/4 teaspoon Ground Nutmeg

3 cups Quaker Oats, quick or old fashioned, uncooked

Milk Chocolate Bar (approx. 6-8 ounces)

Topping for cups

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.

These oatmeal cups were made in an air fryer, but of course they can be baked in your oven. Using a tablespoon, scoop the dough into a mini muffin pan. Bake in the air fryer at 350 degrees, for 6-7 minutes. Your air fryer might take a few minutes longer or shortener. If you are baking in the oven, bake at 350 degrees, for 8-10 minutes. Remove from the oven or air fryer. Cool for 1 minute, then remove from pan.

Chop the chocolate bar into small pieces.

Melt the chocolate over medium low heat, add the heavy whipping cream and mix into the chocolate, stirring as you add the whipping cream.

                                                                                                            

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  Add chocolate to each oatmeal cup.
  
  
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Decorate the top of the Chocolate Oatmeal Cups anyway you like. I decorated for Valentine's Day, which is festive and fun, and the strawberries add a fresh look and taste great mixed with the chocolate! You can top the Oatmeal Cups with anything you wish!

Thank you for stopping by today and letting me share my Chocolate Oatmeal Cups with you!  Keep scrolling for a printable recipe, and a list of amazing recipes from my blogging friends! They all sound yummy!

National Oatmeal Month

Apples and Cinnamon Oatmeal by Palatable Pastime

Banana Blueberry Baked Oatmeal by Shockingly Delicious

Blueberry Baked Oatmeal by Kathryn's Kitchen Blog

Brown Sugar Oatmeal Pancakes by Jolene's Recipe Journal

Carrot Cake Oatmeal by The Spiffy Cookie

Chocolate Oatmeal Cups by The Freshman Cook

Hot Chocolate Oatmeal by Our Good Life

Instant Pot Oatmeal Recipe by The Fresh Cooky

Magical Ingredients Gingerbread Oats in an Instant Pot by A Day in the Life on the Farm

Oatmeal Apricot Cherry Bars by Hezzi-D's Books and Cooks

Old-fashioned Oatmeal Pie by Savory Moments

Slow Cooker Apple Cinnamon Oatmeal by Cheese Curd in Paradise

Spicy Chickpea, Oats, and Carom Crackers by Magical Ingredients

Sweet Potato Bread by Art of Natural Living

Yellowstone Cowboy Cookies by Simply Inspired Meals

                

  

Grilled Party Kabobs / #OurFamilyTable

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If you are looking for a tasty, and easy New Year's Eve recipe for your family and guests, Grilled Party Kabobs are for you! They are full of good-for-you ingredients, for those new year's resolutions, and they are fresh and tasty, so you will want to make them again and again!

Grilled Party Kabobs  

(makes approx. 2 dozen kabobs)

(printable recipe at end of page)

1 small blue Baby Potato per kabob

1 lb. raw Chicken Breast

1 small Cherry Tomato per kabob

1 medium/large Red Onion

1 package medium length wooden skewers

There are just a few ingredients in the recipe, making it easy to put together, with products you probably already have in your kitchen. Cut the onion into long, thin pieces. It will give a fun look to the kabob! 

Start by rinsing the potatoes in the sink. These potatoes are easily found at the grocery. The size works perfect for the kabobs. They are from Melissas's Produce. The bag includes several colors, all of which would be perfect for this recipe. You could mix them up too!

Once you decide on the color you want to use, place the potatoes in a bowl and add a little bit of water. Place in microwave for 2-3 minutes. You are just letting the potatoes get a head start on the cooking, because they take a bit longer to grill than the other ingredients on the stick. 

Cut the chicken breast into small bite size pieces, thick enough to cook on the skewers. If your pieces are cut too thin the meat will cook faster than the other food on your stick. Sprinkle your chicken with garlic powder and black pepper.

Put your skewers together. I styled these to be appetizers, so I used one of each vegetable and 2 pieces of chicken. Putting the onion in a circle makes for a fun and pretty look.

Grill for approx. 10-15 minutes, turning the skewers to grill evenly. 

Add a favorite dipping sauce, or several to the party tray!

Thank so much for checking out my Grilled Party Kabobs for your new Years Eve Party or holiday get together! 

Find the printable version of this recipe at the end of the page.

Enjoy these tasty recipes from my fellow bloggers:

Prepping for New Years Parties

• Bacon-Wrapped Jalapeño Poppers from Blogghetti
• Champagne Jello Shots from Fresh April Flours
• Confetti Champagne Cocktail from Our Good Life
• Deviled Potatoes from The Spiffy Cookie
• Grilled Party Kabobs from The Freshman Cook
• Hanky Panky from Palatable Pastime
• Lil Smokies Recipe Pigs in a Blanket from Devour Dinner
• Mango Avocado Shrimp Cocktails from That Recipe
• Mini Cheeseballs from Jen Around the World
• Moonshine Margarita from A Kitchen Hoor’s Adventures
• Pesto Crescent Spirals from Magical Ingredients
• Pizza Pigs In A Blanket from Making Miracles
• Sorbet Champagne Cocktail from Art of Natural Living

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

Don't forget your printable recipe!

Yield: 2 dozen mini kabobs

Author: The Freshman Cook

Grilled Party Kabobs

These Grilled Party Kabobs are perfect for your upcoming New Years Eve celebration! Make them earlier in the day for quick and easy party prep!

Ingredients

Grilled Party Kabobs

• 1 small blue Baby Potato per kabob
• 1 lb. raw Chicken Breast
• 1 small Cherry Tomato per kabob
• 1 medium/large Red Onion
• 1 package medium length wooden skewers

Instructions

1. There are just a few ingredients in the recipe, making it easy to put together, with products you probably already have in your kitchen. Cut the onion into long, thin pieces. It will give a fun look to the kabob!
2. Start by rinsing the potatoes in the sink. These potatoes are easily found at the grocery. The size works perfect for the kabobs. They are from Melissas's Produce. The bag includes several colors, all of which would be perfect for this recipe. You could mix them up too!
3. Once you decide on the color you want to use, place the potatoes in a bowl and add a little bit of water. Place in microwave for 2-3 minutes. You are just letting the potatoes get a head start on the cooking, because they take a bit longer to grill than the other ingredients on the stick.
4. Cut the chicken breast into small bite size pieces, thick enough to cook on the skewers. If your pieces are cut too thin the meat will cook faster than the other food on your stick. Sprinkle your chicken with garlic powder and black pepper.
5. Put your skewers together. I styled these to be appetizers, so I used one of each vegetable and 2 pieces of chicken. Putting the onion in a circle makes for a fun and pretty look.
6. Grill for approx. 10-15 minutes, turning the skewers to grill evenly.
7. Add a favorite dipping sauce, or several to the party tray!

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Tag @thefreshmancook on instagram and hashtag it #NYE Party Kabobs