The Freshman Cook

Peachy Salsa

2023-08-12T21:30:00.209-07:00

Welcome to The Freshman Cook! I am so glad to see you! It has been quite a while since I have been blogging, and I am thrilled to be back in the kitchen cooking, baking and mixing up recipes to share.

If you are a peach lover this Peachy Salsa will make you very happy! If you are not crazy for peaches, it is definitely worth a try, and I just might change your mind about this refreshing fruit!

I wanted to make a peach salsa today because, first of all, I love peaches! They are full of flavor, can be used for so many great recipes, and I have never met anyone who didn't enjoy peaches!

Peaches are the perfect way to refresh on a hot summer day, and there are a million ways to enjoy them! Sure, that number might be a little high, but there are some very tasty ways to enjoy juicy peaches!

Peachy Salsa

1/2 cup chopped Tomato

1/2 cup chopped Onion

1.8 ounces chopped Red Pepper

5 ounces chopped Jalapeno

1 cup diced mix of White and Yellow Peaches

a few leaves of Cilantro, cut into very small pieces

Lime Juice

Salt

Black Pepper

For your info: If you like more heat, use more jalapeno pieces. However, I would still chop the pieces very small! If you like less onion, cut a little less. As you are putting the recipe together, add more if you want or use less if that is what makes it work for you. This is the type of recipe that will work with changes, and still taste amazing!

I like to start recipes that have a lot of chopping involved by cutting all of the ingredients at the beginning. If you can't do all the cutting at once, consider cutting the ingredients, and place them in small bowls, or whatever works for you. Cover them with plastic and refrigerate them until everything is cut and you are ready to use the ingredients.

Start by cutting the tomato, onion, red pepper and jalapeno. Add the lime juice and stir together. Add the salt and black pepper and mix it in also.

Peel and cut the peaches from the stone. Chop the pieces into small bites that can be eaten easily. Place in a bowl that leaves room for mixing the ingredients together.

Add the tomato, red pepper, jalapeno and white

onion to the bowl.

To serve, I used small plastic cups, and I placed a scoop tortilla in each cup, along with a plastic spoon to serve these treats! The scoops are amazing with the fruit, and they look festive and tasty! You could add a couple more scoops in each cup to ensure that your guests have plenty. You could also serve a basket or bowl with additional scoops so everyone has plenty!

I hope you enjoyed this easy appetizer recipe! If you have any questions or issues with the recipe, please email me at thefreshmancook@hotmail.com

2-ingredient Peach Cinnamon Roll Cobbler from Palatable Pastime
Brown Sugar and Bourbon Peach Pie from Hezzi-D's Recipe Box
Easy Peach Upside Down Cake Recipe from Blogghetti
Grilled Ribs with Spicy Peach Glaze from Jen Around the World
Peach Cheesecake Bombs from Magical INgredients
Peach Clafoutis from Art of Natural Living
Peach Icebox Pie from A Kitchen Hoor's Adventures
Peach Salsa from The Freshman Cook
Peach Scones from That Recipe

Here is your printable recipe!

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!

Summer Fruit Salad / #OurFamilyTable

2022-07-09T23:29:00.000-07:00

I love summer, but I can easily get overheated when the high temperatures hit! Once this happens, the last thing I want to do is prepare a meal, and I lose my enthusiasm for grilling.

When the hottest part of summer comes around, salads are on the menu quite a bit. I often grill chicken or steak for salads early in the morning to avoid the afternoon heat, and use it later in the day, for lunch or dinner.

But today I decided on a Summer Fruit Salad! I included a few things you won't find in the traditional fruit salad, but I know you will love them.

All the ingredients I used are easy to find, easy to work with, and they taste delicious!

Summer Fruit Salad

(printable recipe at end of page)

1/2 cup Heavy Duty Whipping Cream

1 tablespoon Granulated Sugar

1/2 teaspoons Vanilla Flavoring

Blueberries

Cantaloupe

Mango

Apple

Orange

Bananas

Strawberries

Peach

Light Vanilla Yoplait Yogurt

Sweet Hawaiian Mini Flour Tortillas

Choose any fruit you want to use. More colorful fruit will make the plate prettier and more appetizing.

Pour the heavy whipping cream into a medium sized bowl. Add the sugar and vanilla.

Mix together on medium until the cream thickens and becomes whipped cream.

Wash all of the fruit before cutting it. When cutting the fruit, the important thing to remember is to make it easy to eat. One way to do that is to cut it in small bite sized pieces. You can see that the strawberries and the blueberries were not cut, but you could cut the stems off the strawberries if you wanted to.

One of the small bowls contains the whipped cream and the other one has light vanilla yogurt in it. I also included a few mini tortillas, which are the perfect addition to this plate! They can be filled with your favorite fruit and topped with a bit of whipped cream or fill them with a little bit of each fruit and add a spoonful of yogurt for a fun and tasty treat! They are a favorite for kids!

There you have it! Simple, tasty and good for you!

Thank you for joining me today! Here is a list of more "Beat the Heat" recipes to enjoy! Don't they sound amazing?!!

Beat the Heat Recipes

Best Tomato Sandwich from Palatable Pastime
Calypso Carribean Cobb Salad from A Kitchen Hoor's Adventures
Hezzi-D Club Sandwich from Hezzi-D's Books and Cooks
Keto Caprese Wrap from Magical Ingredients
Mediterranean Chopped Salad in Pitas from Jen Around the World
Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
Strawberry, Rhubarb, & Pear Salad from The Spiffy Cookie
Summer Fruit Salad from The Freshman Cook
Watermelon Salad with Feta and Mint from Books n' Cooks
White Gazpacho from That Recipe

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!

Here is your printable recipe!:

Pork BBQ Crostini/#FromOurDinnerTable

2022-07-03T00:05:00.005-07:00

If you are anything like me, then you are always looking for tasty and unique appetizer recipes to create. I love making them simple and loaded with flavor.

These Pork BBQ Crostini pieces hit both of the goals. They are both simple and very tasty! They make the perfect addition to a backyard bbq, a holiday party, or a get together with friends.

All of the ingredients are easily available at your local grocery store.

Pork BBQ Crostini

(recipe makes 12-15 crostini)

(printable recipe at the end of this post)

1 Pork Loin

sprinkle of Garlic Powder

sprinkle of Black Pepper

1 medium White Onion, sliced thin

1/2 cup BBQ Sauce

2-3 squirts of Mustard

1 loaf of Crostini

Southwestern Shredded Cheese

Sour Cream (1 tablespoon each crostini)

Salsa

The pork loin I bought was sealed in air proof packaging, so I opened it and rinsed the pork loin under cold running water. Pat it dry, then sprinkle the pork with black pepper and garlic powder. I love using both of these spices on pork. They lend an incredibly wonderful flavor. Place on a preheated grill at 350 degrees.

As the pork begins to get grill marks on it, turn the pork, side to side, so it will end up completely cooked. It should be cooked to between 150 degrees and 160 degrees, which is medium rare, to be safe to eat.

When you check the temperature, check it in the thickest area of the meat, which is almost always the center of the pork. If it is not to temperature, simply continue to grill until it reaches the temperature destination.

I used a white onion, simply because I like them. A red or yellow onion will also work perfectly. Slice the onion into thin slices. The amount of onion to use depends on how much you like onion. Sauté the onions in butter on the stove.

Mix together the BBQ sauce and the mustard.

Slice the crostini into thin slices, about 1/4" to 1/2" thick. Toast the crostini. The crostini can be made without being toasted but toasting delivers a wonderful flavor.

Start building the crostini. Spread the mustard mix on the top of the bread. Add the cheese, pork, and then the onions. You can place them in an oven if desired. You can also place the crostini under a broiler. Just be careful, as it will only take a minute. The crostini will taste fantastic either way!

Serve the crostini and enjoy! Thank you for stopping by today! I hope you enjoyed this recipe!

Please continue down the page to find a printable copy of this recipe, and to find the list of bloggers who joined me in this fun challenge!

Crostini Recipes

Chicken Liver Pâté Crostini from Karen's Kitchen Stories

Grilled Steak Crostini from Hezzi-D's Books and Cooks
Grilled Vegetable Agrodolce Crostini from Palatable Pastime
Pork BBQ Crostini from The Freshman Cook
Raspberry Balsamic Crostini from Jen Around the World
Roasted Tomato Crostini from Art of Natural Living
Sun Dried Tomato Tapenade Crostini from That Recipe
Turkey Barbecue Crostini from Cindy's Recipes and Writings

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!

Here is your printable copy of Pork BBQ Crostini:

Fresh Cherry Clafouti/#Dairy Month

2022-06-24T00:30:00.009-07:00

If you have not had the pleasure of enjoying fresh cherries on a summer day, you must try this dessert! If you have had the pleasure, you know how amazing fresh cherries are! Cherries are a "good for you" summer treat and during the peak season, I love to cook and bake with them as often as I can. They are also incredible tasting right from the bag, but don't forget to remove the pit!

What is needed for Fresh Cherry Clafouti?

You are going to need a cherry pitter. This is what they look like. Picture is below this paragraph. I bought this one about 2 years ago, and I use it quite often. To use it, simply wash the cherries with clear water and pat dry. Pull the stem off of each one. Place the cherry directly on the round silver base directly below the long silver stem looking piece. Place the cherry so that the stem piece will drive directly into the top of the cherry, when you push the handle down. When that happens, the pit will be pushed out of the bottom of the cherry. Throw the pits away and keep the cherries together in a container and refrigerate them once the pits have been removed.

There are other ways to remove pits, but most of them are messy, and I have seen a couple that look dangerous!

Once the cherries are pitted, refrigerate them to keep them cold, especially if you are in a hot climate.

Fresh Cherry Clafouti Ingredients

(Makes 4, 8-ounce cups)

1 1/2 cups fresh Cherries, pitted, then sliced

2 large Eggs

1/2 cup +1/8 cup Milk

1/4 cup plus 2 tablespoons Sugar

1/4 cup All Purpose Flour

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

Today I made a Fresh Cherry Clafouti in individual servings. They are easy to serve, and it helps determine if you have made enough! Everyone gets one dish!

You are going to love the fresh flavors from the cherries mixed with the pudding like flavor. Comfort food!

Pit each cherry that you will be using. You do not want to miss any pits when making this dessert! Make sure to grease the sides and bottom of the bowls with butter.

Cut the cherries in half. Distribute the cherries evenly between the bowls or ramekins. If you are making this in one large dish, no distribution is needed. Just pour the cherries in the pan!

Using a medium bowl, mix together the eggs, milk, sugar, flour, vanilla extract and almond extract.

Pour the mix into each bowl, distributing it equally. Place in 350-degree oven for 20-25 minutes. When checking for the degree of doneness, stick a toothpick in the cups to double check. If more time is needed for cooking, check in small intervals until done.

Drop a dollop of whipped cream on the top of the Cherry Clafouti. Top the whipped cream with a cherry! A Fresh Cherry Clafouti is a treat! Enjoy! Find a printable recipe a little further down the page.

Here is a list of what everyone else in the blogging group made today! Check out these awesome recipes and Thank you for stopping by today. You made my day!

Friday #DairyMonth Recipes

3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti

Tropical Milkshake by A Day in the Life on the Farm

Cheesy Potato Casserole by Hostess At Heart

Cheddar Cheese Crisps by Cheese Curd In Paradise

Chive, Onion and Bacon Crescent Rolls by A Little Fish in the Kitchen

Easy Cheesy Corn Dip by The Spiffy Cookie

Fresh Cherry Clafouti by The Freshman Cook

Fried Cauliflower Feta Balls by Magical Ingredients

Fried Ice Cream Dessert Bars by Jolene's Recipe Journal

Easy Alfredo Sauce by A Kitchen Hoor's Adventures

Marinated Boccancini Salad by Palatable Pastime

Smoked Fish Dip by Art of Natural Living

Texas Roadhouse Cinnamon Honey Butter by Jen Around the World

Three Cheese Garlic Grilled Cheese by Hezzi-D's Books and Cooks

Vegetable and Cheddar Tarts by Karen's Kitchen Stories

Here is a printable recipe:

Summer Fruit Tortillas/#DairyMonth

2022-06-19T22:14:00.001-07:00

Tortillas are the best! When I am preparing food that normally goes on bread or a biscuit, I try to see if the recipe will work using a tortilla. These Summer Fruit Tortillas are fresh and taste amazing!

Just for fun, I stuffed the tortillas with strawberries, bananas, and blueberries.

Add whipping cream, vanilla and sugar to a bowl. Beat the cream with a mixer until it thickens. Refrigerate until ready to use.

Chop the strawberries into small bite sized pieces.
Chop the bananas into small slices and then each slice into four pieces.
Save a few pieces of strawberries, bananas and blueberries to garnish the tortilla when done.

Place the strawberries, blueberries and chopped bananas into a bowl. Refrigerate.

Spread the whipped cream onto the tortilla.

Add 2-3 spoonful of the mix of chopped fruit to the top of the whipped cream.

Chop 1/2 cup of chocolate into small pieces.
Melt on the stove or in the microwave.
As it melts add 1-2 teaspoons of warm milk to the chocolate and mix until creamy.

Roll the tortillas into tight burritos.

Garnish the top of the burritos with the fruit.

Drizzle the chocolate onto the plated fruit tortilla and enjoy!

This week I joined with a group of bloggers to present a blog post that highlights dairy. I hope you enjoyed the recipe. Find a printable copy at the end of this page!

Check out the list below of blogger friends who participated. The recipes all look amazing!

Monday #DairyMonth Recipes

Asiago Cheese Bagels by Karen's Kitchen Stories

Berry Cream Pops by Jolene's Recipe Journal

Broccoli Cheese Casserole by Art of Natural Living

Gochujang Paneer Bowl by Magical Ingredients

Lemon-Blueberry Cheesecake Shake by A Little Fish in the Kitchen

Macaroni Salad Caprese by Palatable Pastime

Milk Cookies by A Day in the Life on the Farm

No Churn Blueberry Ice Cream by Hezzi-D's Books and Cooks

One Pot Garlic Parmesan Chicken Pasta by Hostess At Heart

Pimento Cheese Mac and Cheese by A Kitchen Hoor's Adventures

Reese Peanut Butter Cup Ice Cream by Blogghetti

Slow Cooker Cream Cheese Chili Chicken by Cheese Curd In Paradise

S’mores Ice Cream by Jen Around the World

Summer Fruit Tortillas by The Freshman Cook

Vanilla Bean-Nutmeg Milkshake with Blackberry Swirl by The Spiffy Cookie

Lemon Doughnuts/#LemonWeek

2022-05-27T00:01:00.002-07:00

This is the last day of Lemon Week. It has been such a fun making and sharing lemon recipes and checking out what everyone else cooked. All the recipes were so impressive and mouthwatering! I can't wait to try them!

My last recipe for the week ~ Lemon Donuts! These tasty donuts have lemon in the recipe, a vanilla glaze, and a lemon curd in the middle of the doughnut. Full of fresh lemon yumminess,

these doughnuts can be made the day before you want to serve them. Make this recipe easy by cooking the lemon curd first and refrigerate it, once it cooled down.

Cook the doughnuts the next day and store them in an air free container in the fridge, until you are ready to finish the doughnuts.

When you are ready to put your recipe together start by making the vanilla glaze, then set it aside.

These lemon doughnuts come together nicely, and they are fun to eat!

Lemon Doughnuts

( makes 6 doughnuts)

(printable recipe at end of page)

Lemon Curd

3 Large Eggs at room temperature

Grated Rind and Juice of 2 Large Lemons

1/2 cup Salted Butter at room temperature

1 cup Superfine Sugar

Doughnuts

2 cups Flour

3/4 cup Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

2 large Eggs, room temperature

3/4 cup Buttermilk

2 tablespoons unsalted Butter, melted and cooled a bit

1 teaspoon Vanilla Extract

Zest of 1 Lemon

Vanilla Glaze

1/2 cup Powdered Sugar

1 tablespoon Vanilla Extract

3 teaspoon Water

To make the curd, beat the eggs lightly in a medium bowl. Mix in the lemon rind, juice,

butter and sugar. Place the bowl over

a pan of hot water and heat gently. Stir until the sugar dissolves and the curd becomes thick. Pour the curd into a bowl with a lid and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, buttermilk, butter, vanilla, and lemon zest.

Pour the liquid mix into the flour and stir together.

Spray the donut pan with La Tourangelle All Purpose Baking Spray.

Pipe the batter into the donut pan. Bake 12-12 minutes. Remove from oven when done and let the doughnuts cool for 5 minutes.

Mix together the powdered sugar, vanilla extract and water in a small bowl to make the vanilla glaze. Drizzle the glaze over the donuts and onto the plate.

Add the lemon curd to the inside of the doughnuts. Enjoy!

Thank you for stopping by today! I hope you enjoyed todays recipe, my last recipe for #LemonWeek!

You can find my first recipe for this week, @ Lemon Refrigerator Cake

and my second recipe of the week, @ Lemon Blueberry Tortilla Layer Cake.

Thank you for stopping by and don't forget to enter our giveaway!

Thank you for joining me today! I hope you enjoyed this recipe!

Please let me know if you have any questions and don't forget to enter the #LemonWeek Giveaway!

Friday #LemonWeek Recipes

Lemon Poppy Seed Loaf by Fresh April Flours
Grilled Chicken Piccata by Palatable Pastime
Creamy Lemon Smoothie Recipe by Blogghetti
Gluten Free Lemon Bars by Hezzi-D’s Books and Cooks
Lemon Tarragon Salmon by Art Of Natural Living
Meyer Lemon Vanilla Shortbread Cookies by Karen’s Kitchen Stories
Lemon Poppy Seed Thumb Print Cookies by Cheese Curd In Paradise
Lemon Pasta by Devour Dinner
Lemon Blueberry Cookies by Best Cookie Recipes
Lemon Tea Bread by The Freshman Cook
Homemade Lemon Cake by Simply Inspired Meals
Italian Lemon Ricotta Cake by The Fresh Cooky
LLemony Shrimp Pasta by A Day In The Life On The Farm
Rosemary Watermelon Lemonade by The Spiffy Cookie
Lemon Crumb Muffins with Lemon Glaze by An Affair From The Heart
Lemon Poppy Seed Cake by Kathryn’s Kitchen Blog
Ina Garten's Lemon Chicken by Jen Around The World
Lemon Ice Cream by Lemon Blossoms
Lemon Sour Cream Pound Cake by Home Cooked Harvest
Grilled Lemon Herb Flatbread by That Recipe
Lemon Meringue Cheesecake by The Redhead Baker
Oven Baked Lemon Pepper Chicken and Gnocchi by Jonesin’ For A Taste
Dragonfruit Lemonade by Magical Ingredients

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter

Who are Rodelle and La Tourangelle?

Find out about our wonderful sponsors!!

RODELLE

https://rodellekitchen.com

https://www.instagram.com/rodellevanilla/

https://www.facebook.com/RodelleVanilla/

As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.

LA TOURANGELLE

https://latourangelle.com

https://www.instagram.com/latourangelle/

https://www.facebook.com/latourangelleusa/

At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.

Prize #1: Rodelle Prize Pack Rodelle Prize Pack includes: 2 count Gourmet Madagascar Vanilla Beans 2oz Almond Extract 4oz Natural Baker’s Extract 4oz Vanilla Paste 8oz Gourmet Vanilla Extract 25oz Organic Baking Cocoa Prize #2: La Tourangelle Prize Pack La Tourangelle Prize Pack includes: Extra Virgin Olive Oil Roasted Walnut Oil Regenerative Sunflower Oil 4oz Vanilla Paste Fleur de Sel Almond Butter Who are Rodelle and La Tourangelle? Find out about our wonderful sponsors!! RODELLE https://rodellekitchen.com https://www.instagram.com/rodellevanilla/ https://www.facebook.com/RodelleVanilla/ As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com. LA TOURANGELLE https://latourangelle.com https://www.instagram.com/latourangelle/ https://www.facebook.com/latourangelleusa/ At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.

Lemon Blueberry Tortilla Layer Cake / #LemonWeek

2022-05-24T23:57:00.001-07:00

Today for #LemonWeek I made a fun and easy treat, a Lemon Blueberry Tortilla Layer Cake! This recipe is simple to put together, has tasty fruits involved, such as lemon 😊, and will satisfy your urge for whipped cream, at least for a while!

I used some special flour tortillas to use as the layers. This recipe is totally no bake. I whipped up some whipping cream to use as the frosting portion of the cake. Add some lemon and blueberries and you will have a delicious, quick to put together, last minute snack cake!

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner. This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Lemon Blueberry Tortilla Layer Cake

(printable recipe at end of page)

(feeds 2-3 people)

Heavy Duty Whipping Cream

Sweet Hawaiian Flour Tortillas Street Tacos (10ct, pkg)

Fresh Blueberries

1 Fresh Lemon

Yellow Sprinkles

Cake Decorating Tip

Cake Decorating Bag

Place one tortilla on a clean surface.

Using a zester, apply lemon zest and the berries to the top of the whipped cream.

Add a tortilla to the top of the blueberries. Add the lemon zest and the blueberries to the top like you did to the first tortilla. Then add a third tortilla to the top of the stack.

Add a whipped cream layer on top of the tortilla. This layer will get just a few blueberries. Cut a thin slice of lemon, twist it on to the top. Zest more lemon to the top layer and add yellow sprinkles and a few blueberries.

Enjoy!

Thank you for joining me today! I hope you enjoyed this recipe!

Please let me know if you have any questions and don't forget to enter the #LemonWeek Giveaway!

More amazing recipes below:

Wednesday #LemonWeek Recipes

Lemon Layer Cake by Fresh April Flours
Lemon Chess Pie by Palatable Pastime
Lemon Poke Cake by Blogghetti
Lemonade Cake by Hezzi-D’s Books and Cooks
Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
Chicken Costoletta by Cheese Curd In Paradise
Lemon Lush by Devour Dinner
Lemon Cheesecake Bars by Best Cookie Recipes
Lemon Pudding Cake by The Freshman Cook
Lemon Cheesecake Bombs by Simply Inspired Meals
One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
Lemon Loaf Cake by A Day In The Life On The Farm
Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
Lemon Blueberry Crumb Bars by An Affair From The Heart
Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
Lemon Sorbet by Jen Around The World
Lemon Blueberry Waffles by Lemon Blossoms
Lemon White Chocolate Chip Cookies by Home Cooked Harvest
Lemon Rosemary Marmalade by That Recipe
Lemon Crepes by The Redhead Baker
Glazed Lemon Bundt Cake by Jonesin’ For A Taste
Lemon Coriander Soup by Magical Ingredients

a Rafflecopter giveaway

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be 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 will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek 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 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 Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

Lemon Refrigerator Cake / #LemonWeek

2022-05-23T00:54:00.001-07:00

As the weather warms up a bit, I am excited and looking forward to all the outdoor fun that summer brings us! I also love the fact that spring and summer means it is time for home grown fruits. No matter if you grow them yourself or buy them at the grocery, fresh fruits are the best! I have a lot of ideas for some yummy recipes you and your family will love, so this week I am sharing them with you as a part of Lemon Week! This week you will find recipes from bloggers joining together to bring you fun and tasty lemon recipes that I know you, your family and your friends will love!

My first recipe to share with you this week is a Lemon Refrigerator Cake! If you haven't made a refrigerator cake, I think you will find it great fun, easy to make and very tasty!

The first thing you do when making this cake is to decide on the cookies you want to use. The cookies will become the cake, so the cookies that you use are important. In other words, the cake can be made with pretty much any cookie as long as it has no frosting or icing on it. If you do want to use a cookie with frosting, you will have to scrape the frosting off before you make the cake. The cookies need to be able to absorb the frosting you will be covering it in. If you want to use a cookie like an Oreo, you can. You have to scrape the white cream from the center before using them. For this cake, I used Lemon Cookies. I wanted to maximize the lemon flavor. The cookies I bought had a creamy lemon slice on one end of the cookie, so I just scraped it off. It worked great!

Lemon Refrigerator Cake

(makes enough for 8 slices)

(printed recipe at end of recipe)

1/2 cup Granulated Sugar

1 cup Heavy Duty Whipping Cream

1/2 teaspoon Lemon Extract

1/4 teaspoon Rodelle Vanilla Extract

1-8.5 oz package Lemon Dipped Shortcake Cookies

1 Lemon

Yellow Sprinkles

Vanilla Frosting

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Sugar

Mix the warm water, meringue powder, cream of tartar, and powdered sugar together in a medium sized bowl until it is creamy and smooth. Cover the bowl with a piece of plastic, or pour the frosting into an air tight container.

I used 15 cookies for my cake. If you want your cake larger, use more cookies. If your cookies have any kind of frosting on them, from when they were made, scrap the frosting off. This will help the frosting we are putting on the cookies to adhere.

Use a knife or a flat spatula to spread frosting onto each of the cookies. Stack them as you finish applying the frosting.

Once the frosting is on the cookies, lay them down on the plate.

Spread the entire cake with the frosting. Anytime you stop working on the cake, even for a few minutes, just slip it in the fridge until you can come back to it. That way there is no danger of the frosting melting!

Crush some of the cookies you didn't use, and sprinkle them over the cake and on the plate. Use a zester to remove some of the outer skin of the lemon, and sprinkle it onto the cake.

Finish the dessert by cutting three thin slices of lemon. Cut the edge of each lemon so the lemon can be twisted like in the picture, Place the lemons on top of the cake. Garnish the top of the cake with yellow sprinkles and serve!

Thank you for joining me today! I hope you enjoyed this Lemon Refrigerator Cake recipe.

Please let me know if you have any questions

and

Don't forget to enter the #LemonWeekGiveaway!

Monday #LemonWeek Recipes

Lemon Poppy Seed Loaf by Fresh April Flours
Grilled Asparagus with Lemon and Feta by Palatable Pastime
Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
Egg Lemon Soup with Spinach by Art Of Natural Living
Lemon Shortbread Bars by Karen’s Kitchen Stories
Lemon Butter Salmon by Cheese Curd In Paradise
Lemon Curd by Devour Dinner
Lemon Curd Cookies by Best Cookie Recipes
Lemon Donuts by The Freshman Cook
Lemon Fruit Dip by Simply Inspired Meals
Lemonade Bundt Cake by The Fresh Cooky
Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
Gluten-Free Lemon Almond Cake by The Spiffy Cookie
Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
Lemon Cupcakes by Kathryn’s Kitchen Blog
15 Minute Lemon Pasta by Jen Around The World
Lemon Cheesecake by Lemon Blossoms
Lemon Smoothie by Home Cooked Harvest
Aromatic Lemon Chicken by That Recipe
Lemon Pound Cake by The Redhead Baker
Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
Lemon Garlic Pasta by Magical Ingredients

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter

Who are Rodelle and La Tourangelle?

Find out about our wonderful sponsors!!

RODELLE

https://rodellekitchen.com

https://www.instagram.com/rodellevanilla/

https://www.facebook.com/RodelleVanilla/

LA TOURANGELLE

https://latourangelle.com

https://www.instagram.com/latourangelle/

https://www.facebook.com/latourangelleusa/

Cactus Candy/#BBQWeek

2022-05-13T07:13:00.003-07:00

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.

Today I made what I call "Cactus Candy"! They are simply melted candy melts, poured into a mold and after they are set up, they are decorated.

I thought they'd make a fun dessert to round out the week. My other recipes were Cowboy Caviar for an appetizer and Southwestern Chicken Skewers as a main dish. Cactus Candy seems like the perfect end to a week of fun!!

Cactus Candy

(Printable recipe at end of page)

1 Cactus Candy Mold

1 bag Light Green Candy Melts

1 bag Dark Green Candy Melts

1 bag Pink Candy Melts

Dark Green Sprinkles

Light Green Sprinkles

4 Mini Flower Pots

a few small Styrofoam Pieces

1-13 ounce package Blond Oreo Thins

Place the cactus cookie cutter on a piece of foil. Place the foil and cutter on a solid piece of wood or plastic. You need it to be sturdy. I used a small and strong plastic cutting board. It has to be able to fit in the freezer.

Melt the dark green candy melts in a bowl. Follow the directions on the back of the bag for time and power. Once the melts are melted, place the cookie cutter, also know as the mold, on a piece of foil. Pour some of the candy melt into the mold, approx. 1/2 way up the sides. Place three dots of the light green melts on top of the dark green ones. Use a toothpick to swirl the two colors together.

Place a few light and a few dark sprinkles onto the wet surface. These are your cactus needles. Place the mold into the freezer. I left them in for 30 minutes each time, but longer is fine also.

This cactus uses the same colors, just reverse.

Crush the Oreo Thins in a plastic bag. They should be crushed to a fine quality.

Start building your Cactus Candy.

Tape the bottom inside of the pot to cover the hole. Melt 6-10 pieces of candy melts. Place some styrofoam in the pot so the candy will have more height.

Pour a spoonful or two of candy melt, on the base to keep the cactus secure. The pots can be placed in the freezer to let the candy melt set up. It takes about 30 minutes. The cactus is secured by the candy melt.

Once the candy melts have secured the candy, pour the crushed cookies into the little pot to cover everything but the cactus.

To eat the cactus, just remove it from the pot.

Friday #BBQWeek Recipes

Starters and Sides

Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
Deviled Egg Pasta Salad from Hezzi-D's Books and Cooks
Elvis Old Fashioned from The Spiffy Cookie
Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
Grilled Flatbreads from Karen's Kitchen Stories
Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World
Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

Baked Salmon in Foil from Art of Natural Living
Blackberry Chicken Thighs from Cindy's Recipes and Writings
Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
Spicy Hawaiian Ham Kabobs from A Kitchen Hoor's Adventures

Desserts

Cactus Candies from The Freshman Cook
Lemon Blueberry Whoopie Pies from Jolene's Recipe Journal
Strawberry Cheesecake Dessert Tacos from Blogghetti

Here is your printable recipe:

DISCLAIMER:

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this

event.he #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.

Bottom disclaimer for posts containing alcohol:

This recipe is for individuals ages 21 & up. Please drink responsibly.

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.

Cowboy Caviar/BBQWeek

2022-05-11T00:00:00.022-07:00

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.

Today, for #BBQWEEK I have a fun and tasty side dish for you that you will love! This dish makes the perfect addition to your next picnic or backyard BBQ. But I think you will find yourself making this easy appetizer over and over, all year long. This is a fun and tasty Cowboy Caviar.

This dish might remind you of a salsa, and it is very similar, but with more flavors! Serve with crackers or pita bread, for an amazing side dish or appetizer. Cowboy Caviar is rich with flavors such as chili peppers, pinto beans, and onion, just to name a few, and you will love them! I like to make this tasty appetizer the day before it will be served. The ingredients have time to meld together for a fantastic flavor, creating a dish you will make again and again!

COWBOY CAVIAR

(printable recipe at end of page)

2/3 cup mix Red, Yellow & Orange Bell Peppers

2/3 cup mix of Yellow & Red Mini Tomatoes

1/2 cup White Onion

1/2 cup Roma Tomatoes

1 ear mixed Yellow and White Corn

1/4 cup Green Onion

1 cup Pinto Beans

1/2 cup Black Eyed Peas

1/2 teaspoon Jalapeno Pepper

squeeze of a Lime

1 tablespoon Sour Cream

1/2 Avocado

Tortilla Chips

Flatbread

Chop red, yellow, and orange peppers into small pieces.

Chop tomatoes into small pieces, as shown.

Dice the white onion into small pieces.

Chop the Roma tomatoes into small bite sized pieces.

Cut small slices of the green onion and add it to the mix.

Boil or cook the corn in the microwave, on high for 3-4 minutes, depending on the size. I used a yellow and white mix combo corn cob, but all white or all yellow will work also. Once the corn is cool, cut the corn off the cob. Some of the corn will cut into small pieces and some into bigger pieces. The pieces will separate once you add them to the mix.

Chop the cilantro into small pieces.

Add the pinto beans,

the black-eyed peas,

and the chopped jalapeno.

Squeeze the lime over the ingredients, then mix together.

Add sour cream to the bowl.

Mix everything together.

Cut the avocado into small chunks. Mix them into the bowl. Leave a few chunks to top the bowls.

Serve with tortilla chips and flatbread wedges.

Helpful hints:

*Add the avocado right before serving. By doing this you are helping the avocado maintain it's structure.

* I used fresh ingredients in this recipe, except for the canned pinto and black beans.

* The corn can be boiled or grilled, instead of cooked in the microwave.

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!

Starters and Sides

Cowboy Caviar from The Freshman Cook
Grilled Chili Lime Butter Corn from Jen Around the World
Grilled Garlic Honey Boneless Wings from Blogghetti
Marinated Green Beans from A Kitchen Hoor's Adventures
Smoky Blackberry Grilled Fruit Salad from Cindy's Recipes and Writings
Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen
Watermelon Cucumber Salad from The Spiffy Cookie

Dinners

Asian Ribs from A Day in the Life on the Farm
Blackberry Honey Grilled Salmon from Sweet Beginnings
Grilled Buttermilk Chicken from Jolene's Recipe Journal
Grilled Chicken Caprese from Cheese Curd In Paradise
Grilled Tuna Steaks with Honey Vinaigrette from Karen's Kitchen Stories
Steak Shish Kebabs from Palatable Pastime

Desserts

No Churn Thai Tea Ice Cream from Hezzi-D's Books and Cooks
Peanut Butter Rice Krispie Treats from Art of Natural Living

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.

Southwestern Chicken Skewers/#BBQWEEK

2022-05-09T03:00:00.003-07:00

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!

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.

a Rafflecopter giveaway

Intensity Academy Saucy Queen Prize Package

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

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

2022-02-21T22:39:00.003-08:00

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

2022-02-12T20:30:00.001-08:00

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

2022-01-18T22:59:00.007-08:00

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.

Add chocolate to each oatmeal cup.

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

2021-12-26T01:00:00.008-08:00

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

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!

Did you make this recipe?

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

Cherry Cordial Hot Chocolate / Recipes From Our Dinner Table

2021-12-12T00:30:00.003-08:00

When winter shows its nasty head, and drops by with crazy wind, and freezing temperatures, hot chocolate often makes an appearance at our house. This Cherry Cordial Hot Chocolate is the perfect remedy for the weather. It is full of chocolate and cherry flavor and it is best served with a dollop of whipped cream on top! Mmmmm!

This recipe uses chocolate syrup for the chocolate flavoring. I used a recipe I have made in the past to make homemade chocolate syrup. It makes a tasty base for the hot chocolate. Of course, store bought syrup will work just as well.

Cherry Cordial Hot Chocolate

(makes 8 1/2 cup size, hot chocolate drinks)

(printable recipe at end of page)

5 1/2 cups Milk

1 1/2 cup Half and Half

1 1/2 cups Chocolate Syrup

1/2 cup Maraschino Cherry Juice, divided

1 3/4 cups Whipping Cream

1 tablespoon Powdered Sugar

Chocolate Syrup

1 1/2 cups Water

1 1/2 cups White Sugar

1 cup Cocoa Powder

1 dash Salt

1 teaspoon Vanilla Extract

It is easier if you make the Chocolate Syrup first. That way you can put the hot chocolate recipe together quickly. Mix together the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk until the mix begins to thicken and begins to simmer. Take the chocolate syrup off heat. Add the vanilla and stir. Let cool. You will have extra chocolate sauce. Refrigerate for other uses!

Start the hot chocolate by mixing together the milk, half and half, chocolate syrup and seven tablespoons of maraschino cherry juice in a large pot. Use medium high heat.

Beat the whipping cream using medium speed with mixer. Add powdered sugar a little at a time. Add powdered sugar and the remainder of the cherry juice, until soft peaks start to form.

Place the hot chocolate in a mug, add a dollop of whipped cream, serve and enjoy!

Thank you for joining me today!

Scroll down to see more tasty hot chocolate ideas. They are a tasty way to keep warm in the upcoming months!

Creamy Cocoa Recipes

Creamy Cocoa Recipes

Bailey's Hot Chocolate from Hezzi-D's Books and Cooks
Cherry Cordial Hot Chocolate from The Freshman Cook
Frozen Hot Chocolate from Devour Dinner
Homemade Hot Cocoa Mix from Fresh April Flours
Hot Brewed Cacao from Palatable Pastime
Mexicocoa from Family Around the Table
Peppermint Hot Chocolate from Making Miracles
Red Velvet Hot Cocoa Bombs from Magical Ingredients
Single Serve Hazelnut Hot Cocoa from Our Good Life
Slow Cooker Hot Chocolate from Blogghetti
Spiked Eggnog White Hot Chocolate from A Kitchen Hoor's Adventures
Spiked Hot Chocolate 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!

cocoa, chocolate milk, hot chocolate, whipped cream, maraschino cherries

beverage, chocolate, cold weather beverage, family beverage, party beverage

American

Yield: 8 cups

Author: The Freshman Cook

Cherry Cordial Hot Chocolate

With the cold weather here, a mug of Cherry Cordial Hot Chocolate will warm you and make your taste buds happy too!

Ingredients

CHOCOLATE SYRUP
1 1/2 cups Water
1 1/2 cups White Sugar
1 cup Cocoa Powder
1 dash Salt
1 teaspoon Vanilla Extract
Hot Chocolate
5 1/2 cups Milk
1 1/2 cup Half and Half
1 1/2 cups Chocolate Syrup
1/2 cup Maraschino Cherry Juice, divided
1 3/4 cups Whipping Cream
1 tablespoon Powdered Sugar

Instructions

CHOCOLATE SYRUP

It is easier if you make the Chocolate Syrup first. That way you can put the hot chocolate recipe together quickly. Mix together the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk until the mix begins to thicken and begins to simmer. Take the chocolate syrup off heat. Add the vanilla and stir. Let cool.

HOT CHOCOLATE

Start the hot chocolate by mixing together the milk, half and half, chocolate syrup and seven tablespoons of maraschino cherry juice in a large pot. Use medium low heat.
Beat the whipping cream using medium speed with mixer. Add powdered sugar a little at a time. Add powdered sugar and the remainder of the cherry juice, until soft peaks start to form.
Place the hot chocolate in a mug, add a dollop of whipped cream, serve and enjoy!

https://www.thefreshmancook.com/2021/12/cherry-cordial-hot-chocolate-recipes.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Cherry Cordial Hot Chocolate

Cranberry and Brie Wontons /#Cranberry Week

2021-11-18T21:10:00.001-08:00

Welcome to #Cranberry Week! This is the final day of our week celebrating cranberries. I hope you have found recipes that inspire you to create something special, and might become a holiday favorite!

Cranberry and Brie Wontons

(printable recipe at end of page)

Makes 1 dozen wontons

6 ounces fresh Cranberries

1/8 cup granulated sugar

1/8 cup light brown sugar

a squeeze of fresh orange, 2-3 squeezes

1 dozen uncooked Wonton Wrappers

4 ounces Cream Cheese, softened

Place the cranberries in a medium pot on the stove. Heat on medium heat. Add both sugars, and the orange squeezes. Stir together. The sauce should start to thicken. Once it does, let sauce cool.

Place your wonton at an angle. Add a slice of cream cheese, approx. 1/4" wide. Place 1-2 teaspoons of cooked cranberry on top of the cream cheese.

To wrap the wontons up, use a small brush and wet the edges of wonton, all around the edges.

Take the two opposite points and pull them together as shown above. The water will hold this together. Of course, the cranberries and brie will be inside.

Pull one of the sides to the center and attach with water, as before.

Pull other side into the wonton and use the water to attach it.

Place the wontons in the air fryer and cook for 3-4 minutes. You may have to go longer, just check as they are cooking.

Cook the wontons for approx. 3-4 minutes.

Place the wontons on a serving plate, and before serving, grate some chocolate over the wontons. Also, lightly sprinkle with confectioners sugar. Serve warm or at room temperature.

Thank you for stopping by! If you missed any of my other #CranberryWeek recipes, please scroll down and take a look!

I joined some blogging friends today for day 3 of #Cranberry Week. Find out what incredible cranberry recipes they made today!:

Welcome to Cranberry Week!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Welcome to Cranberry Week!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Triple Chocolate Cranberry Brownies from Hezzi-D’s Books and Cooks
Cranberry Pecan Paneer Cheese Ballfrom Magical Ingredients
Nantucket Cranberry Pie from The Fresh Cooky
Cranberry Relish from Devour Dinner
Grilled Brussels Sprouts with Pistachios, Cranberries, & Parmesan from The Spiffy Cookie
Cranberry Orange Scones from Jen Around the World
Cranberry and Brie Wontons from The Freshman Cook
Cranberry Chicken Salad from Art of Natural Living
Chocolate Cranberry Cookies from Daily Dish Recipes
Cranberry Orange Mimosa from Family Around the Table
Cranberry Salsa from Kate's Recipe Box

Don't miss these Cranberry Recipes from earlier this week:

* Cranberry Chutney

* Cranberry Pecan Cake Balls

wontons, cranberries, brie cheese,

dessert, snack

Yield: 12

Author: The Freshman Cook

Cranberry and Brie Wontons

These tasty wontons are a great addition to your holiday party platters! Easy to make, they are incredible tasting, and your guests and family will love them.

Ingredients

6 ounces fresh Cranberries
1/8 cup granulated sugar
1/8 cup light brown sugar
a squeeze of fresh orange, 2-3 squeezes
1 dozen uncooked Wonton Wrappers
4 ounces Cream Cheese, softened

Instructions

Place the cranberries in a medium pot on the stove. Heat on medium heat. Add both sugars, and the orange squeezes. Stir together. The sauce should start to thicken. Once it does, let sauce cool.
Place your wonton at an angle. Add a slice of cream cheese, approx. 1/4" wide. Place 1-2 teaspoons of cooked cranberry on top of the cream cheese.
To wrap the wontons up, use a small brush and wet the edges of wonton, all around the edges.
Take the two opposite points and pull them together as shown above. The water will hold this together. Of course, the cranberries and brie will be inside.
Pull one of the sides to the center and attach with water, as before.
Pull other side into the wonton and use the water to attach it.
Place the wontons in the air fryer and cook for 3-4 minutes. You may have to go longer, just check as they are cooking.
Cook the wontons for approx. 3-4 minutes.
Place the wontons on a serving plate, and before serving, grate some chocolate over the wontons. Also, lightly sprinkle with confectioners sugar. Serve warm or at room temperature.

https://www.thefreshmancook.com/2021/11/cranberry-and-brie-wontons-cranberry.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Cranberry and Brie Wontons

Cranberry Chutney / #CranberryWeek

2021-11-16T22:20:00.001-08:00

Welcome to The Freshman Cook and my second recipe for Cranberry Week! Today I am sharing my Cranberry Chutney recipe. If you haven't had chutney, you may be wondering what it is.

Chutney is a dish that falls somewhere between jam and a relish. It is made by slowly cooking the ingredients on the stovetop at a low temperature causing it to develop a dense texture.

Another great thing about chutney, other than its amazing taste, is the ability it has to meld the flavors together, over time. It tastes best if it is stored for a day or two before eating. So making it ahead of when you want to serve is a big plus when the holidays come around.

Cranberry Chutney

(feeds 12 )

(printable recipe at end of page)

1 cup Water

1/4 cup Apple Cider Vinegar

1/2 cup granulated Sugar

1/2 cup light brown Sugar

1- 12 ounce bag of Cranberries

1 cup fresh Orange, chopped

1/2 cup fresh Apple, peeled and chopped

1/2 cup golden Raisins

1/2 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon ground Ginger

Using a medium saucepan on medium high heat, mix together the water, apple cider vinegar, and white and brown sugar. Stir the ingredients and bring them to a simmer.

Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.

Add the cranberries, orange, apple, and raisins to the saucepan and stir together. Add the cloves, cinnamon and ginger, then stir until completely combined. Bring the chutney to a boil, then reduce the heat to medium. Simmer the chutney over medium heat until the mix thickens, and the fruit has softened, approx. 10-15 minutes.

Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.

Thanks so much for stopping by today! For more fun and tasty recipes made with cranberry, check out this list to see what the #CranberryWeek group bloggers made to celebrate this week.

Welcome to Cranberry Week!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Cranberry Moscow Mule from Cheese Curd In Paradise

Vegan Cranberry Biriyanifrom Magical Ingredients

Cranberry Jalapeno Dip with Cream Cheese from Our Good Life

Cranberry Christmas Cake from The Fresh Cooky

Cranberry Sauce Recipe from Devour Dinner

Christmas Morning Punch from Jen Around the World

Cranberry Chutney from The Freshman Cook

Chocolate Brownie Cranberry Muffins from Daily Dish Recipes

Cranberry Fluff from Life Love and Good Food

Slow Cooker Cranberry Pork Roast from Kate's Recipe Box

Here is a printable recipe for you!:

cranberry, chutney, cranberry week, holiday celebrations,

dessert

American

Yield: 15-20

Author: The Freshman Cook

Cranberry Chutney

This homemade Cranberry Chutney makes the perfect party treat for a holiday party! So full of flavor, and easy to make! A great make ahead appetizer.

Ingredients

Cranberry Chutney

1 cup Water
1/4 cup Apple Cider Vinegar
1/2 cup granulated Sugar
1/2 cup light brown Sugar
1- 12 ounce bag of Cranberries
1 cup fresh Orange, chopped
1/2 cup fresh Apple, peeled and chopped
1/2 cup golden Raisins
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger

Instructions

Cranberry Chutney

Using a medium saucepan on medium high heat, mix together the water, apple cider vinegar, and white and brown sugar. Stir the ingredients and bring them to a simmer.
Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.
Add the cranberries, orange, apple, and raisins to the saucepan and stir together. Add the cloves, cinnamon and ginger, then stir until completely combined. Bring the chutney to a boil, then reduce the heat to medium. Simmer the chutney over medium heat until the mix thickens, and the fruit has softened, approx. 10-15 minutes.
Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.

https://www.thefreshmancook.com/2021/11/cranberry-chutney-cranberryweek.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #CranberryChutney

Cranberry Pecan Cake Balls / #Cranberry Week

2021-11-15T00:00:00.009-08:00

Welcome to #Cranberry Week!

I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!

I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles.

The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods.

Cranberry Pecan Cake Balls

(makes 20-25 cake balls)

(printable recipe at end of page)

3 cups all purpose Flour

1 cup Sugar

1 tbl. Baking Powder

1/2 teaspoon Salt

1/4 teaspoon baking Soda

2 teaspoons finely shredded orange peel

1 beaten Egg

1 2/3 cup Milk

1/4 cup cooking Oil

1 cup chopped fresh cranberries

3/4 cup chopped Pecans

bag of white chocolate chips

small sticks to hold cake balls

Sprinkles

In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside.

In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.

Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.

Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!

Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.

While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.

As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.

I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.

Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!

Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun!

Welcome to Cranberry Week!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise

Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks

Roasted Cranberry Potatoes from Magical Ingredients

Cranberry White Wine Spritzer from Our Good Life

Oatmeal Cranberry Bars from The Fresh Cooky

Orange Cranberry Bread from Devour Dinner

Pear-Cranberry Sauce from The Spiffy Cook

Cranberry Pecan Cake Balls from The Freshman Cook

Cranberry Moscow Mule from Art of Natural Living

Orange Cranberry Muffins from Life Love and Good Food

Cranberry Almond Granola from Family Around the Table

Easy Classic Cranberry Sauce from Kate's Recipe Box

Here's a printable copy of the recipe! Enjoy it, and let me know what you think!

cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead

dessert or appetizer

American

Yield: 20-25 cake balls

Author: The Freshman Cook

Cranberry Pecan Cake Balls

These fun cake balls are perfect as an appetizer or a dessert. They can be made ahead of time, making the day of your event a little less stressful.

Ingredients

Cranberry Pecan Cake Balls

3 cups all purpose Flour
1 cup Sugar
1 tbl. Baking Powder
1/2 teaspoon Salt
1/4 teaspoon baking Soda
2 teaspoons finely shredded orange peel
1 beaten Egg
1 2/3 cup Milk
1/4 cup cooking Oil
1 cup chopped fresh cranberries
3/4 cup chopped Pecans
bag of white chocolate chips
small sticks to hold cake balls
Sprinkles

Instructions

In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.

https://www.thefreshmancook.com/2021/11/cranberry-pecan-cake-balls-cranberry.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cake Balls

Grilled Pork Tenderloin Chili

2021-10-23T00:00:00.017-07:00

If you are a chili lover, you will love Grilled Pork Tenderloin Chili. It is easy to make and full of incredible flavor!

The pork is grilled to add an additional flavor to the chili, and it does! You will find this chili easy to put together. It can be made ahead of time, and heated before serving if you are serving it at a party or get together.

Your family and friends will love this easy to make chili!

Grilled Pork Tenderloin Chili

(recipes feeds 6-8 bowls)

(printable recipe at end of page)

2 tablespoons Butter

medium sized Onion, chopped into small pieces

sprinkles of Garlic Powder

sprinkles of Black Pepper

6 ounce can T0mat0 Paste

6 ounces Water

15 1/2 ounce can Tomato Sauce

16 ounce can Chili Beans

2 pounds Pork Tenderloin

sprinkles of Garlic Powder

sprinkles of Black Pepper

8 oz. Water

Shredded Cheese

Dollop of Sour Cream

Couple pieces of Fresh Cilantro

Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.

Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.

While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.

Once the pork has rested, start slicing. You will be cutting the pork into chunks.

Cut the slices into strips, then cut the strips into chunks.

Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.

Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

Today I am joining a group of fellow bloggers that are also sharing chili recipes, so as a bona fide chili lover, check out the list of amazing recipes below!

Welcome to our 2021 Chili Cook-Off!

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Venison Chili from Cheese Curd In Paradise
Colorado Green Chili from The Fresh Cooky
Leftover Roast Pork Chili from A Day in the Life on the Farm
Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
Instant Pot Chili from Devour Dinner
Chili con Carne from Karen's Kitchen Stories
Smoked Turkey Chili from Palatable Pastime
My Dad's Contest Winning Chili from The Spiffy Cookie
Instant Pot Pork Green Chili from Hostess At Heart
Black Eyed Pea Chili from Leftovers Then Breakfast
Pork Chili from Art of Natural Living
Black Bean Sweet Potato Chili from Life Love and Good Food
White Chicken Chili from Kathryn’s Kitchen Blog
Pumpkin Chili from Jen Around The World
Vegan Butternut Squash Chipotle Chili from Magical Ingredients
Cincinnati Chili from An Affair from the Heart
Grilled Pork Tenderloin Chili from The Freshman Cook
Texas Chili from SmartyPantsKitchen

Here is your printable recipe:

pork tenderloin, chili, onions, tomato paste, tomato sauce, cheese, sour cream, dinner, lunch,

party food, game day food

American

Yield: 8-10

Author: The Freshman Cook

Grilled Pork Tenderloin Chili

This homemade chili is a great way to feed a crowd, and is a tasty meal for lunch, dinner, or an after school snack. Easy to put together, grilling the pork loins give the chili a tasty flavor.

Ingredients

2 tablespoons Butter
medium sized Onion, chopped into small pieces
sprinkles of Garlic Powder
sprinkles of Black Pepper
6 ounce can T0mat0 Paste
6 ounces Water
15 1/2 ounce can Tomato Sauce
16 ounce can Chili Beans
2 pounds Pork Tenderloin
sprinkles of Garlic Powder
sprinkles of Black Pepper
8 oz. Water
Shredded Cheese
Dollop of Sour Cream
Couple pieces of Fresh Cilantro

Instructions

Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
Once the pork has rested, start slicing. You will be cutting the pork into chunks.
Cut the slices into strips, then cut the strips into chunks.
Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

href="https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html">https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html

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Pretzel Crusted Chicken Strips/Festive Foodies Event

2021-10-15T01:00:00.044-07:00

When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing!

If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time.

I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!

Pretzel Crusted Chicken Strips

2 tbl. Sour Cream

2 tbl. Ranch

1 tbl. Yellow Mustard

3/4 lb. Chicken Breast

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

10 Large Pretzel Rods

2 Eggs

1 ounce Milk

1-2 tablespoon Canola Oil

Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.

Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.

Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.

Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.

Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.

Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see!

Give these recipes a try!

Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky

Pretzel Crusted Chicken Strips by The Freshman Cook

Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living

Reuben Pretzel Bites by Palatable Pastime

Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie

chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce

snacks, dinner, party food, kids food, game day food, pool party food

American

Yield: 4-5

Author: The Freshman Cook

Pretzel Crusted Chicken Strips

These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!

Ingredients

Pretzel Crusted Chicken Strips

2 tbl. Sour Cream
2 tbl. Ranch
1 tbl. Yellow Mustard
3/4 lb. Chicken Breast
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
10 Large Pretzel Rods
2 Eggs
1 ounce Milk
1-2 tablespoon Canola Oil

Instructions

Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

https://www.thefreshmancook.com/2021/10/pretzel-crusted-chicken-strips.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Pretzel Crusted Chicken Strips

Chicken Teriyaki Fried Rice/#OurDinnerTable

2021-09-18T22:49:00.004-07:00

We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.

Chicken Teriyaki Fried Rice

(printable recipe at end of page)

1 bag uncooked White Rice

1 pound raw Chicken Breast

Black Pepper

1/2 teaspoon Garlic Powder

1 tablespoon Butter

1 ear Fresh Corn on the Cob

Salt

Pepper

1 stalk Green Onion

1/2 package Fresh Broccoli

1 tablespoon Butter

3 fresh Eggs

Teriyaki Sauce

Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken.

Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done.

Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.

Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off.

Chop a stalk of green onion into little pieces. Set aside.

Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don't want it too soft.

Place a pat of butter in a large skillet. Heat the pan on medium heat. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks.

Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce.

Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:

~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it.

~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.

These are just a couple things you can do ahead to save time on a busy night.

Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!

Raveable Rice Recipes

Cheesy Broccoli Chicken and Rice from A Kitchen Hoor's Adventures
Cheesy Rice and Lentils from Art of Natural Living
Chicken and Leek Risotto from That Recipe
Chicken Teriyaki Fried Rice from The Freshman Cook
Creamy Wild Rice and Sausage Soup from Cheese Curd In Paradise
Easy Stuffed Pepper Casserole from Blogghetti
Taco Zucchini Boats from Fresh April Flours
Vaangi Bath / Eggplant Rice from Magical Ingredient

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!

Thank you for visiting The Freshman Cook today! I hope you found what you are looking for! If you have any questions, please email me at thefreshmancook@hotmail.com

chicken, dinner, lunch, food for a large group, rice dish, broccoli

dinner, lunch

Japanese

Yield: 3-4

Author: The Freshman Cook

Chicken Teriyaki Fried Rice

This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !

Ingredients

Chicken Teriyaki Fried Rice

1 bag uncooked White Rice
1 pound raw Chicken Breast
Black Pepper
1/2 teaspoon Garlic Powder
1 tablespoon Butter
1 ear Fresh Corn on the Cob
Salt
Pepper
1 stalk Green Onion
1/2 package Fresh Broccoli
1 tablespoon Butter
3 fresh Eggs
Teriyaki Sauce

Instructions

Cook the rice according to the package directions. Drain and set aside.
Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
You will have two slices of chicken.
Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
Chop a stalk of green onion into little pieces. Set aside.
Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn't overcook.
Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

https://www.thefreshmancook.com/2021/09/chicken-teriyaki-fried.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #ChickenTeriyakiFriedRice

Chicken Tortillas

2021-09-04T23:13:00.008-07:00

Welcome to The Freshman Cook! Today I am joining a group of blogger friends to celebrate our Favorite Chicken Recipes, and I want to share mine with you also.

Most people who love chicken, have a favorite chicken meal. It may be fried chicken, or maybe chicken and rice, or your favorite just might be my favorite, Chicken Tortillas!

No matter what your favorite chicken dish is, chicken is delicious, easy to prepare, very versatile, perfect for a fancy meal or a weeknight dinner, and loved by almost everyone.

Chicken Tortillas

(makes 2 full tortillas)

(printable recipe at end of page)

Ingredients:

1-1.5 pound fresh raw Chicken

SW Chipotle Seasoning

2 Cobs of Corn

1 tbl. Jalapeno Pepper

Butter

2-3 tablespoon White Onion

Salt and Pepper

2 tablespoon Roma Tomato

1 slice White Onion

2 flour Tortillas

Sour Cream

Avocado

Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown. Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!

Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn.

Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.

Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.

Split the jalapeno down the center. Remove the seeds.

Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.

Slice 3 slices of onion and chop them into small pieces. Chop the tomato the same way.

Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.

Take another slice of white onion, cut into small pieces, and cook until a little brown.

Place tortillas on grill until warmed and slightly browned.

Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

Thank you for stopping by today. Chicken Tortillas are one of my favorite meals, and I hope you enjoy this recipe!

Keep scrolling down the page to find more favorite chicken recipes from my blogging friends. Towards the end of the page is a printable recipe of the Chicken Tortillas! Thank you for stopping by!

Favorite Chicken Recipe

Blackened Chicken from Art of Natural Living
Chicken and Avocado Salad from That Recipe
Chicken and Mushrooms in Wine Sauce from Palatable Pastime
Chicken Macaroni Salad from Leftovers Then Breakfast
Chicken Ramen Stir Fry from Hezzi-D's Books and Cooks
Chicken Tortillas from The Freshman Cook
Cream Cheese Chicken Enchiladas from The Spiffy Cookie
Creamy Chicken Noodle Casserole from Cheese Curd In Paradise
Creamy Chicken with sun Dried Tomatoes from Lemon Blossoms
Easy Slow Cooker Italian Chicken from Blogghetti
Garlic and Ginger Caramel Chicken Thighs from Karen's Kitchen Stories
Hot Chicken and Pancake Tacos from A Kitchen Hoor's Adventures
One Skillet Chicken and Broccoli Alfredo Pasta from Family Around the Table

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!

chicken, tortillas, onions, dinner, chipotle seasoning, corn, tortillas, sour cream, avocado,

lunch, dinner, dinner party,

Yield: 2

Author: The Freshman Cook

Chicken Tortillas

These Chicken Tortillas are full of amazing flavor, and make a delicious meal for two, or increase the ingredients for as many people as you are serving.

Ingredients

Chicken Tortillas

1.5 pound fresh raw Chicken
SW Chipotle Seasoning
2 Cobs of Corn
1 tbl. Jalapeno Pepper
Butter
3 tablespoon White Onion
Salt and Pepper
2 tablespoon Roma Tomato
1 slice White Onion
2 flour Tortillas
Sour Cream
Avocado

Instructions

Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown. Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!
Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn.
Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.
Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.
Split the jalapeno down the center. Remove the seeds.
Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.
Slice 3 slices of onion, and chop them into small pieces. Chop the tomato the same way.
Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.
Take another slice of white onion, cut into small pieces, and cook until a little brown.
Place tortillas on grill until warmed and slightly browned.
Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

https://www.thefreshmancook.com/2021/09/chicken-tortillasrecipesfromourdinnerta.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Chicken Tortillas

Southwest 7 Layer Salad / Recipes From Our Dinner Table

2021-08-28T23:41:00.001-07:00

If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today's theme, I thought Southwestern Salad, and I was in!

I used large glasses. I wasn't sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.

This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party!

Southwest 7 Layer Salad

(makes 2 salads)

(printable recipe at end of page)

1-8 ounce raw Chicken Breast

Southwest Chipotle Seasoning Blend

1 Corn on the Cob, husked

1/2 tbl soft Butter

1 bag Chopped Romaine Mix

4 tablespoons Black Beans, drained

2 slices Red Onion

6 tablespoon Salsa

4 scoops Sour Cream

1-2 tablespoons shredded 4 cheese Mexican Blend

1/2 of an Avocado, cut into chunks

crushed tortilla chips

Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.

Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.

Cut the corn from the cob with a sharp knife.

Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.

Add 3 tablespoons of salsa to each glass, on top of the red onion.

Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.

Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.

*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.

Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!

Layering Up Salads

Chicken Cobb Salad Tower from The Spiffy Cookie
Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
Layered Mason Jar Niçoise Salad from A Kitchen Hoor's Adventures
Overnight 7 Layer Salad from Leftovers Then Breakfast
Seven Layer Fruit Salad from Art of Natural Living
Southwest 7 Layer Salad from The Freshman Cook
The Ultimate Layered Salad from 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!

salad, southwestern style, grilled chicken, corn on the cob, red onions, lettuce, salsa, avocado, cheese, crushed tortilla chips, salad, layered salad

main meal, grilled, chicken, poultry, salad, corn on the cob

salad, lunch, chicken, picnic food, party food,

Yield: 2

Author: The Freshman Cook

Southwest 7 Layer Salad

This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.

Ingredients

Southwest 7 Layer Salad

8 ounce raw Chicken Breast
Southwest Chipotle Seasoning Blend
1 Corn on the Cob, husked
1/2 tbl soft Butter
1 bag Chopped Romaine Mix
4 tablespoons Black Beans, drained
2 slices Red Onion
6 tablespoon Salsa
4 scoops Sour Cream
2 tablespoons shredded 4 cheese Mexican Blend
1/2 of an Avocado, cut into chunks
crushed tortilla chips

Instructions

Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
Cut the corn from the cob with a sharp knife.
Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
Add 3 tablespoons of salsa to each glass, on top of the red onion.
Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

https://www.thefreshmancook.com/2021/08/southwest-7-layer-salad-recipes-from.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Southwest 7 Layer Salad

Thanks so much for stopping by!

Chocolate Cherry Stuffed Waffle Cake/#FestiveFoodies

2021-08-24T00:01:00.002-07:00

Did you know that today is National Waffle Day? I know it may sound silly, but why not embrace it and celebrate!! It's fun, and waffles are yummy!

Today I made a Chocolate Cherry Waffle Cake! It is three layers of waffles, whipped cream and fresh Bing cherries, drizzled chocolate and a whole lot of taste! I would say that this recipe is definitely a dessert, but I am not saying it wouldn't be great for breakfast or brunch! Because it would!

Chocolate Cherry Stuffed Waffle Cake

(serves 4-6)

(printable recipe at end of page)

2 cups chopped fresh Cherries

30 individual fresh Cherries

2 1/2 cup Flour

1/2 cup unsweetened Cocoa Powder

1 1/2 teaspoon Baking Soda

1/2 cup Butter, softened

1 3/4 cup Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cup Cold Water

2 cups Heavy Whipping Cream

2 tablespoons Sugar

1 teaspoon Vanilla

Rinse, then pull the stems from your cherries, and using a cherry pitter, remove the pits from each cherry. Hold one cherry back. Make sure to pit it, but don't pull the stem off. This cherry will be for the top of the cake.

Refrigerate until you are ready to use.

In a separate bowl, mix together the flour, cocoa powder, and baking soda. Set aside. In another bowl add the butter, sugar and vanilla. Mix together until combined. Add the eggs and cold water, and combine together.

Add the cherries to the batter.

Fold them into the mix. Heat up the waffle iron if you are planning to cook them now. Otherwise, refrigerate the batter until time to cook.

Pour the batter onto the waffle maker and cook according to the instructions for your waffle maker.

Once they are done cooking, let them cool completely.

For each layer, you will need 10 cherries, so 30 total. Although, I used 10 cherries, you could reduce the number to 8 per layer, if you wanted to, and it will still look amazing!

Place the bottom waffle on the plate or cake stand you want to serve it on. We will build from here. If you want to secure it to the plate a little bit, spread whipped cream on the plate and place the waffle over it. Using a pastry bag and a decorating tip, pipe the whipped cream around the edge of the cake piece.

Place the cherries around the edge of the cake, on top of the whipped cream.

Fill in the center of the cake with some whipped cream, and top each cherry with whipped cream. This will give the next layer something to sit on.

Place another piece of cake on top of the cherries. You can save a little time by just piping the entire top of the this layer.

Place the cherries around the edge of the cake, like the first layer.

Top each cherry with a bit of whipped cream from the pastry bag, and then top the cherries with the third cake layer.

Once again, add the whipped cream all around the piece of cake. Circle the cherries around the cake top.

Fill in the center of the top waffle with the whipped cream. Place the cherry that you held back earlier, in the center of the whipped cream.

Chop approx. 5 blocks of milk chocolate, or whatever your favorite chocolate may be. Melt the chocolate.

Drizzle the chocolate over the cake and let it drip down. Add the cherry with the stem to the top of the cake. Enjoy!

Thanks so much for stopping by today! Find a printable recipe at the end of the page.

Also check out more waffle recipes from my blogging friends, listed below. All the recipes look amazing and I can't wait to cook thru the list!

National Waffle Day

Dust off that waffle maker, Audrey from That Recipe is hosting a Waffle-Fest for National Waffle Day. We've got sweet waffles savory waffles, breakfast waffles, waffle sandwiches and dessert waffles. So many delicious ways to enjoy!

Apple Cider Waffles from Jen Around the World
Bacon Cheddar Waffles from SueBee Homemaker
BLT Waffle Sliders from Jolene’s Recipe Journal
Blueberry Waffles from Life, Love and Good Food
Brownie Mix Waffles from Cheese Curd in Paradise
Carrot Cake Waffles from Fresh April Flours
Chicken & Waffle Club Sandwich from Palatable Pastime
Chocolate Cherry Waffle Cake from The Freshman Cook
Chocolate Chip Waffles from Salt and Baker
Chocolate Waffles from Devour Dinner
Cinnamon Roll Waffles from House of Nash Eats
Classic Buttermilk Waffles from Kathryn’s Kitchen Blog
Cornbread Waffles from A Day in the Life on the Farm
Fresh Peach Waffles with Cinnamon Syrup from Our Good Life
Gandana Waffles from Magical Ingredients
Nutella Waffles with Raspberry Syrup from The Spiffy Cookie
Sourdough Waffles from That Recipe

cake, chocolate, fresh cherries, whipped cream, waffles, layer cake, chocolate layer cake, chocolate drizzle, bing cherries,

desserts, snack, picnic dessert, summer dessert

dessert

Yield: 4-6

Author: The Freshman Cook

Chocolate Cherry Stuffed Waffle Cake

This Chocolate Cherry Stuffed Waffle Cake is a fun take on the use of waffles to create a towering rich and tasty chocolate cake stuffed with strawberries, full of whipped cream and drizzled with milk chocolate!

Ingredients

Chocolate Cherry Stuffed Waffle Cake

2 cups chopped fresh Cherries
30 individual fresh Cherries
2 1/2 cup Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoon Baking Soda
1/2 cup Butter, softened
1 3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cup Cold Water
2 cups Heavy Whipping Cream
2 tablespoons Sugar
1 teaspoon Vanilla

Instructions

Rinse, then pull the stems from your cherries, and using a cherry pitter, remove the pits from each cherry. Hold one cherry back. Make sure to pit it, but don't pull the stem off. This cherry will be for the top of the cake.
Refrigerate until you are ready to use.
In a separate bowl, mix together the flour, cocoa powder, and baking soda. Set aside. In another bowl add the butter, sugar and vanilla. Mix together until combined. Add the eggs and cold water, and combine together.
Add the cherries to the batter.
Fold them into the mix. Heat up the waffle iron if you are planning to cook them now. Otherwise, refrigerate the batter until time to cook.
Pour the batter onto the waffle maker and cook according to the instructions for your waffle maker.
Once they are done cooking, let them cool completely.
For each layer, you will need 10 cherries, so 30 total. Although, I used 10 cherries, you could reduce the number to 8 per layer, if you wanted to, and it will still look amazing!
Place the bottom waffle on the plate or cake stand you want to serve it on. We will build from here. If you want to secure it to the plate a little bit, spread whipped cream on the plate and place the waffle over it. Using a pastry bag and a decorating tip, pipe the whipped cream around the edge of the cake piece.
Place the cherries around the edge of the cake, on top of the whipped cream.
Fill in the center of the cake with some whipped cream, and top each cherry with whipped cream. This will give the next layer something to sit on.
Place another piece of cake on top of the cherries. You can save a little time by just piping the entire top of the this layer.
Place the cherries around the edge of the cake, like the first layer.
Top each cherry with a bit of whipped cream from the pastry bag, and then top the cherries with the third cake layer.
Once again, add the whipped cream all around the piece of cake. Circle the cherries around the cake top.
Fill in the center of the top waffle with the whipped cream. Place the cherry that you held back earlier, in the center of the whipped cream.
Chop approx. 5 blocks of milk chocolate, or whatever your favorite chocolate may be. Melt the chocolate.
Drizzle the chocolate over the cake and let it drip down. Add the cherry with the stem to the top of the cake.
Enjoy!

https://www.thefreshmancook.com/2021/08/chocolate-cherry-stuffed-waffle.html

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