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#BundtBakers: Chocolate Brownie Bundt

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Chocolate cake is great. Brownies are great. But what happens when you put them together?

Magic. Pure magic.



And also your coworkers ask you if you're trying to kill them.

Of course not. I need my guinea pigs. (Said with all of the affection in the world.)



The theme for this month's Bundt Bakers is chocolate and I scrolled through some chocolate cake recipes, none of them really appealing to me and then I found a chocolate brownie cake. How in the world did I not know this existed before then? What could be better than a chocolate cake? Simple: a chocolate brownie cake.



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
You can see all our of lovely Bundts by following our Pinterest board. http://www.pinterest.com/flpl/bundtbakers/
                                                 BundtBakers


We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html

Our host is Sue of Palatable Pastime.






Chocolate Brownie Bundt
Adapted from: Love Foodies
Servings: 12-16 slices
Printer Friendly

Ingredients:
    • For the Cake:
    • 1 15.25 oz. box chocolate cake mix
    • 1 17.6 box fudge brownie mix
    • 4 eggs
    • 1 cup water
    • ½ cup oil
    • ½ cup unsweetened applesauce
    • ½ cup prepared coffee, cooled
    • 1 tbsp vanilla extract
    • For the Glaze:
    • 1 ½ cups powdered sugar
    • heaping ¼ cup cocoa powder
    • 1 tbsp corn syrup
    • 1 tbsp vanilla extract
    • 1-3 tbsp water

Directions:

1. Preheat the oven to 350 degrees. Spray a bundt pan with baking spray.
2. In the bowl of a stand mixer, combine the chocolate cake mix, fudge brownie mix, eggs, water, oil, applesauce, coffee, and vanilla and mix until combined.
3. Pour into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool in the pan for 10 minutes before inverting over a wire cooling rack to continue cooling.
5. Prepare the glaze by whisking all of the glaze ingredients except water together. Slowly add in the water until the mixture is a glaze consistency.
6. Line a large baking pan with foil and place the cake on the rack on top. Drizzle the glaze over the cake and allow to set for 10 minutes. (Discard the foil for easier clean up)
7. Transfer the cake to a plate to serve and slice. 






If you're looking for a very rich and decadent cake, this is totally the right cake for you. Or if you're simply unable to decide whether you want to have chocolate cake or brownies, this cake solves that issue for you.


Bundt Bakers

Chocolate Bundt Cakes

Come see what we have baked up for you this month!

#FantasticalFoodFight: Scallops with Orange Rum Sauce

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I've had this scallop recipe saved forever but it never got made because scallops are just so ridiculously overpriced here. I can get them from the grocery store closest to me but I'd consider the quality semi-sketchy. My only other alternative is Wegman's where they're sometimes as high as $32 a pound.



My aunt and uncle who live in Delaware have a hook up with a guy who runs a restaurant there and I really need to get in on their next order since his prices are entirely reasonable and I know they're of good quality.

Anyway, I just so happened to catch scallops on sale at Giant right before the Fantastical Food Fight event was to happen. The theme for this month is seafood and I cut it really close, making these only a few days before, but I'm so glad I finally got to make this recipe as it was absolutely delicious.

The Fantastical Food Fight is hosted by Sarah of Fantastical Sharing of Recipes. Each month an ingredient or theme is chosen and bloggers need to make a new-to-their-blog recipe using it. The possibilities are endless and all of the bloggers link up and share their recipes on the same day. In this case, today!



The theme of "seafood" gave me such possibilities to choose from, but I haven't been very interested in shrimp lately, none of us are fans of fish and crab meat has been even more expensive than anything else. Seeing as we hadn't had scallops in ages, it was the perfect recipe to make.



Scallops in Orange Rum Sauce
Adapted from: Ciao Florentina
Servings: 3-4
Printer Friendly

Ingredients:
    • For the Scallops:
    • 1 ½ lbs fresh sea scallops
    • 1 ½ tbsp olive oil, divided
    • 1 tbsp paprika
    • ½ tbsp crushed red pepper (or to taste)
    • 1 tsp each salt and pepper
    • 2 garlic cloves, crushed
    • For the Sauce:
    • juice of 1 large orange
    • zest of 1 large orange
    • 2 tbsp rum
    • ¼ cup fresh parsley, chopped
    • 2 tbsp salted butter
    • 4 thin orange slices

Directions:

1. Place scallops on a plate and pat dry with a paper towel.
2. Drizzle 1 tbsp olive oil over the scallops and sprinkle paprika, crushed red pepper, salt and pepper on both sides.
3. Add the remaining ½ tbsp of olive oil to a large skillet over medium high heat. Add the garlic cloves and cook for 2-3 minutes or until the garlic is golden. Remove garlic from the pan and discard.
4. Use tongs to place scallops into the skillet, cooking for 1-2 minutes on each side or until golden brown and seared.
5. Transfer scallops to a plate and set aside.
6. Lift the pan from the heat and pour in the rum, then place back over the burner and use a spatula to scrape up the browned bits from the bottom. Add in the orange juice and orange zest.
7. Simmer until the mixture reduces by half, then stir in the butter. Once the butter has melted, turn off the heat and return the scallops to the pan, along with the orange slices and sprinkle the parsley on top.
8. Spoon the sauce over the scallops then divide among plates. 




I served this dish with brown rice and spicy green beans. The scallops were perfectly tender and the dish had the perfect amount of sweetness from the orange juice and heat from the crushed red peppers. Tom said it's one of his favorite dishes that I've ever made, which was surprising because he doesn't usually like anything savory that involves citrus.




#ImprovCookingChallenge: Patriotic Beignets

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The theme for this month's Improv Cooking Challenge is red, white and blue. Seeing as those are the only guidelines for the blogging event, I thought it would be really easy to find a recipe that met the requirements. And instead I spent weeks looking through recipes trying to find something worthy of sharing with you.

White chocolate coated and sprinkle dipped strawberries didn't seem like enough. Food dyed colored cakes stacked on top of each other seemed too easy. I wanted something different. And then I finally found this recipe buried in a pile of old magazine pages I had ripped out with the intent to make sometime. "Sometime" had finally arrived.



If you haven't visited New Orleans or had beignets, you really should change that as soon as possible. We visited New Orleans last year before we left for a cruise and I fell in love with the city. The people, the food, the atmosphere...everything was just perfect to me. While New Orleans has a huge variety of incredible foods luckily enough to call their own (muffalettas and po' boys anyone?) the beignet is pretty high up on my list of the best foods there.

A beignet is pretty similar to a donut as its yeasty fried dough covered in powdered sugar. Light and fluffy, sweet and a bit of a crunch...it's really one totally delicious dessert. A few years ago I had a Mardi Gras themed party where I made beignets (the first time I ever had them) and simply couldn't wait to get to New Orleans to try them and see how well I had done.



(The answer is pretty well. Not to brag, but I thought mine tasted pretty similar to the ones that we got at Cafe du Monde, even though I'm sure they have secret ingredients included in their recipe)

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients.



If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page. If you’d like to see previous creations, check out our Pinterest board.



Patriotic Beignets
Source: Taste of Home Magazine
Servings: 48 beignets
Printer Friendly

Ingredients:
    • 1 packet rapid rise yeast
    • 2 tbsp warm water (120-130 degrees F)
    • 4 tbsp. Unsalted butter, at room temperature
    • ⅔ cup sugar
    • ½ tsp salt
    • ½ tsp cinnamon
    • ½ cup warm water (120-130 degrees F)
    • ½ cup evaporated milk
    • 1 egg
    • 3 ¼ to 3 ½ cups all purpose flour
    • canola or vegetable oil, for frying
    • powdered sugar, for dusting
    • fresh strawberries and blackberries, for garnish
    • whipped cream, for garnish

Directions:

1. Add the 2 tablespoons of water to a small bowl. Sprinkle the yeast on top and set aside.
2. In the bowl of a stand mixer, beat the butter, sugar, salt and cinnamon until crumbly. Add in the remaining ½ cup of water and the evaporated milk.
3. Pour in the yeast mixture and add the egg, mixing until combined. Switch to a dough hook and slowly add in the flour, ½ cup at a time, until a slightly sticky dough forms that pulls away from the bowl.
4. Turn the dough out onto a floured surface and knead for 1-2 minutes, just until the dough fully comes together.
5. Grease a bowl with butter or oil and place the dough inside. Toss once to coat and then cover and refrigerate for at least 4 hours but up to 3 days.
6. Remove the dough from the refrigerator and allow it to come up to room temperature, at least one hour.
7. Roll out the dough on a lightly floured surface into a 16x12 inch rectangle. Using a sharp knife or a pizza cutter, cut the dough into 2 inch squares.
8. Heat oil in a deep skillet or pan until it reaches 375 degrees. Carefully drop pieces of the dough into the oil, cooking for 1-2 minutes on each side or until nicely golden. Only add 8-12 pieces of dough at a time (depending on the size of your pan) so they don’t stick together.
9. Transfer to a paper towel lined plate to absorb excess grease and dust with powdered sugar. Repeat with remaining dough until all is fried.
10. Arrange beignets on a platter, accompanied with the strawberries and blackberries and whipped cream on the side. Serve immediately. 


Note: dough may be frozen after being cut into squares. Freeze on wax paper and allow to come to room temperature before frying. Can be frozen for 3 months.



My friend and I  visited my aunt and uncle in Bethany Beach last weekend and ended up bringing the dough to their house so I could make the beignets there. They absolutely loved them and they were the perfect light dessert to enjoy after a dinner of pork with peach salsa and corn on the cob.

#FoodieExtravaganza: Strawberry Avocado Salad

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Did you know that June is National Fruits and Vegetables month? I didn't, until I saw the theme for this month's Foodie Extravaganza. But it makes sense, the farmers markets and grocery stores are full of fresh produce. And most importantly, the price of strawberries and watermelon has finally went down!

(We eat a lot of strawberries and watermelon in this house.)



Anyway, this event is being hosted by Ellen of Family Around the Table. I couldn't decide what recipe to make for this. I debated on grilling. I debated on baking. And then I finally decided that the best way to showcase the fresh fruits and veggies was to simply make a salad.

I know some people cringe when they hear the word salad, the idea of flavorless, iceburg lettuce, sad shreds of carrot, past-their-prime cucumber slices and wrinkled grape tomatoes, covered with boring dressing. To me, that's the definition of salad in the 80's but thankfully salads have come a long way. I mean, there's over 10 varieties of lettuce in my grocery store now. And I feel like in the last decade or so, people have finally come past the idea that salad has to equate to diet and boring rabbit food.



There are so many options for salads and so many different ingredients to include. For this event, I decided to go with a simple fruit and veggie salad. The strawberries were so sweet on their own they hardly needed the dressing and honestly, there isn't much better than fresh slices of avocado.



Strawberry Avocado Salad
Source: Cookaholic Wife
Servings: 1 salad
Printer Friendly

Ingredients:
    • 2 cups fresh baby spinach
    • 1 cup strawberries, sliced
    • ½ cup blueberries
    • ½ avocado, sliced
    • poppyseed dressing

Directions:

1. Add spinach, strawberries, blueberries and avocado to a bowl. Drizzle poppyseed dressing on top. 





You could easily make this salad a full meal by adding a protein to it, like a grilled chicken breast, sliced steak or even prosciutto. We were having grilled chicken and potatoes for dinner, so I kept this simple as a side dish. 

Here's what all of the other Foodie Extravaganza Bloggers Made:

Honeydew Spinach Smoothie

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I have been on a huge melon kick lately. Each week I've been buying watermelon, cantaloupe and honeydew. For so early in the season it's been really good and has been a nice change up to the standard strawberries and blackberries I usually eat at this time of the year.

Of course, that is a lot of melons for a few people to eat before they go bad, so I've had to get creative. I had a little bit of honeydew left that I knew was entering the end of its lifespan as well as a small amount of spinach.



I put spinach in all of my smoothies so it didn't take long for it to dawn on me that this could be a great combination. If you're one of those people who cringes at the idea of spinach in a smoothie, I can promise you, as long as you have a good blender, you won't be able to tell that it's in this one.



Honeydew Spinach Smoothie
Source: Cookaholic Wife
Servings: 1 smoothie
Printer Friendly

Ingredients:
    • 1 cup oat milk
    • 1 cup fresh honeydew, chopped
    • 2 cups fresh spinach
    • ½ tsp vanilla cream stevia
    • ½ to 1 cup ice

Directions:

1. Layer ingredients as listed in a high powered blender and blend on high speed until fully combined.
2. Transfer to a glass, add a straw and enjoy!


Substitutions:

  • cashew or rice milk to keep the smoothie creamy
  • dairy or non-dairy milk for a less creamy smoothie 
  • vanilla extract instead of vanilla creme stevia 



Until I started the Fast Metabolism Diet, I'd never tried any of the non-dairy milks other than almond milk. I'd honestly never even heard of oat milk. If you haven't heard of it or tried it, you really should. It's magical. Sweet, creamy and all the things that you need to make a good smoothie even better.

Same goes for the vanilla creme stevia drops. I'm part of a Facebook group for the Fast Metabolism Diet and someone mentioned putting them into plain sparkling water to create a cream soda-like drink. I know that cream soda is basically just sugary-vanilla carbonation, but it has always been one of my favorite drinks. Knowing that I could create something similar had me rushing off to Amazon to buy some.



I drink a lot of smoothies, but this one is hands down one of my favorites. It almost tastes a little bit like a creamsicle.


Meal Plan Monday: May 28 - June 1, 2018

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I haven't shared one of these with you in a while! Sorry about that. It feels like every minute I have where I should be blogging is being taken up with something else. I'm using this holiday weekend to get caught up on as many things as possible so I can hopefully have more time to blog!


Monday: grilled shrimp and veggie foil packets 

Tuesday: sweet and spicy grilled chicken with baked potatoes and green beans 

Wednesday: island pork tenderloin with corn and asparagus 

Thursday: blueberry pancakes and bacon 

Friday: crock pot ham and broccoli macaroni and cheese 

I'm keeping it simple for breakfast and lunch this week, having fruit smoothies as breakfast and turkey club sandwiches for lunch.

I managed to do a bunch of baking for upcoming events yesterday, so be on the lookout for things like chocolate brownie bundt cake! I also used up a bunch of fresh dill and make a dill and cottage cheese bread. I'd never heard of that combination before, but it came up in my searches for what to do with copious amounts of fresh dill and I decided it had to be made. Since there is STILL more dill left, I'm thinking of making pickles. We'll see how that goes! 

#BBQWeek: Grilled Lemon Parmesan Asparagus

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

Today is the final day of #BBQWeek. 😟 Before I get to the recipe, I wanted to give a huge thanks to our hosts, Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures as well as our sponsors, Adams Extract and Spice, Not Ketchup and Michigan Asparagus. This event has been awesome and would not have been possible without them.

Asparagus is one of my favorite vegetables and grilling it is my favorite preparation. I decided to keep it simple and use only lemon zest, juice and Parmesan cheese to allow the grilled flavor to really shine through. And bonus: the Parmesan that falls off the asparagus onto the tray gets nicely browned and crispy and makes its own delicious snack!



As the asparagus season doesn't start until right before this event, Michigan Asparagus first sent us gift cards so we could purchase any asparagus at the store to make our recipes. Then, when the season got underway, they sent massive amounts of asparagus! I had to give some of it away because we couldn't eat it all in time. They're such a generous sponsor!

Visit them on social media:




Grilled Lemon Parmesan Asparagus
Source: Cookaholic Wife
Servings: 2-4 servings
Printer Friendly

Ingredients:
    • 1 bunch fresh asparagus
    • 1 tbsp olive oil
    • zest of 1 lemon
    • ½ tsp lemon juice
    • salt and pepper, to taste
    • ¼ cup shredded Parmesan cheese

Directions:

1. Heat your grill to 400 degrees. Line a grilling dish with foil or make a packet using heavy duty foil.
2. Rinse the asparagus and break off the woody ends.
3. Arrange the asparagus in an even layer on the grilling dish.
4. Drizzle olive oil, lemon juice, lemon zest, salt and pepper on top.
5. Sprinkle Parmesan cheese on top.
6. Grill for 8-10 minutes or until tender crisp, turning the asparagus spears over once.




Today is also your last chance to enter the giveaway. Don't forget! Here's what you can win and the Rafflecopter is below:

                                              Michigan Asparagus
  Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.

                                        Not Ketchup
  Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese

                                    Adams Extracts and Flavors
  Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

                 
                        #BBQWeek Recipes

See what the bloggers served up Friday for #BBQWeek

Boozy Grilled Pineapples by Everyday Eileen
  Brisket Baked Beans by Palatable Pastime
  Grilled Greek Asparagus by Hezzi-D's Books and Cooks
  Grilled Lemon Parmesan Asparagus by Cookaholic Wife
  Grilled Peach Tea by 4 Sons 'R' Us
  Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor's Adventures
  Honey Rum Grilled Banana Split by Jolene's Recipe Journal
  Smoky Chipotle Baked Beans by Simple and Savory

#BBQWeek: Chocolate Chip Cookie Dough Pie

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



#BBQWeek is winding down. After today, I only have one more recipe to share with you! While I cook as much as I bake, my go-to items to bring to BBQ's and parties are always desserts. I couldn't pass up this week without sharing an easy dessert recipe with you that's perfect for any party.



I'd wanted a chocolate dessert lately and when this pie kept popping up in my Pinterest feed, I took it as a sign that you all would want it too so I should make it. This is definitely one of the easiest pies I've ever made. It starts off with  a deep dish frozen pie crust, is topped with a simple chocolate chip cookie batter and then once it's baked, it's drizzled with hot fudge. Of course it pairs perfectly with a scoop of vanilla ice cream, but if you devour a slice of this pie without the ice cream, I promise I won't judge you.



Chocolate Chip Cookie Dough Pie
Source: Averie Cooks
Servings: 8 slices
Printer Friendly

Ingredients:
    • 1 deep dish frozen pie crust
    • 1 ½ stick unsalted butter, at room temperature
    • ½ cup sugar
    • ½ cup brown sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • ½ cup all purpose flour
    • ½ tsp salt
    • 1 cup chocolate chips
    • ½ cup walnuts, chopped
    • Toppings, Optional:
    • ¼ cup hot fudge
    • vanilla ice cream

Directions:


1. Preheat the oven to 325 degrees. Set the pie crust on the counter to warm up while you prepare the filling.
2. In the bowl of a stand mixer, beat the butter, sugar and brown sugar on medium speed until combined. Add in the eggs and mix until combined.
3. Add in the flour and salt, scraping down the sides if needed. Mix in the chocolate chips and walnuts.
4. Spread the cookie dough mixture into the pie crust, spreading the top to make it even.
5. Bake for 50-55 minutes.
6. Let cool for at least 2 hours.
7. Place hot fudge in a microwave safe dish and microwave for 10-20 seconds, until it is just runny enough to drizzle.
8. Transfer to a piping bag (or ziploc bag with the edge cut off) and drizzle hot fudge over the cake.
9. Slice and serve, topped with vanilla ice cream.




OMG this pie! While you do need a lot of patience since it cooks for nearly an hour and then cools for two more, I can promise you that it is well worth the wait. As I've said a gazillion times, I don't always eat the desserts I make, but this pie was just calling to me. I cut myself a sliver and topped it with ice cream and then debated on hiding the entire thing in the freezer to not share with anyone else. That's how good it is!




Still haven't entered to win the awesome prizes? You're running out of time!


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.




#BBQWeek Recipes

See what the bloggers served up Thursday for #BBQWeek

Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor's Adventures Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla Chocolate Chip Cookie Dough Pie by Cookaholic Wife Family Style Hobo Packets by Corn, Beans, Pigs & Kids Grilled Cherry Chipotle Pork Tenderloin by Everyday Eileen Grilled Summer Vegetable Pasta Salad by Soulfully Made Mini Tri Tip Sandwiches by The Freshman Cook Slow Cook Grilled Seasoned Porterhouse by Daily Dish Recipes Spicy Tomato and Corn Salad by Karen's Kitchen Stories Spring Vegetable Pasta Salad by Family Around the Table Summer BBQ Bacon Potato Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime

#BBQWeek: Cherry Chipotle Bourbon Baked Beans

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

It's day 3 of #BBQWeek hosted by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. If you haven't checked in with me yet, this week is full of recipes made for grilling or for BBQ's. Over 20 bloggers are participating in this event this week and we have some great sponsors that have put together an awesome giveaway that you can win.



One of the sponsors is Not Ketchup. I've worked with them a few times before and have tried out most of their sauces. They're all delicious but for this recipe I decided to go with the Cherry Chipotle All Purpose Sauce.

When I was looking for recipes for the event, I realized that I'd never made baked beans before. I wasn't a huge fan of them as a child and we didn't have them very often at parties or BBQ's so I guess I just never thought to make them. I still remember the first time I had them and realized how good they were. It was a potluck work event and the wife of a coworker had made them. It's probably been at least a decade since then, but every time I see homemade baked beans, that's what I think of.



Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. To find out more about them, check out their social media pages:


Website: https://www.notketchup.com 

You can make homemade baked beans using dried beans that have been soaked, but I wasn't feeling that ambitious so I opted to used canned beans that had been drained. 




Cherry Chipotle Bourbon Baked Beans
Source: Cookaholic Wife
Servings:10-12 servings
Printer Friendly

Ingredients:
    • 4 pieces bacon
    • 2 15 oz. cans northern beans, drained and rinsed
    • 1 15 oz. can navy beans, drained and rinsed
    • 1 onion, diced
    • ⅔ cup Not Ketchup Cherry Chipotle All Purpose Sauce
    • 1 tbsp prepared yellow mustard
    • ¼ cup bourbon
    • 1 tbsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp garlic powder

Directions:

1. Cook the bacon in a skillet over medium high heat until crispy. Remove from the skillet and place on a paper towel to absorb excess grease.
2. Reserve a teaspoon of the bacon grease and add the onion to the skillet, cooking over medium-low heat for 3-4 minutes.
3. Add onions, beans, Cherry Chipotle Sauce, mustard, bourbon, Worcestershire sauce, salt, pepper, and garlic powder to a slow cooker. Stir until combined.
4. Cook on low for 4 hours.
5. Stir in the bacon before serving. 






These are delicious! The beans are perfectly tender and the cherry chipotle provides just enough heat and sweet to the beans. 


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

Feeling lucky? You should totally enter the giveaway! Here's what you can win:
                                            Michigan Asparagus
  Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
                                               Not Ketchup
  Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese

                               Adams Extracts and Flavors
  Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.


Want to enter? The rafflecopter is below:


The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
                       #BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
  Charred Corn Salsa by The Freshman Cook
  Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
  Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
  Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
  Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  Real Hawaiian Macaroni Salad by Jonesin' For Taste
  Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Sauce by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
  Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime

#BBQWeek: Watermelon, Cucumber and Jalapeno Salad

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

It's Day 2 of #BBQWeek hosted by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. This week more than 20 bloggers are sharing recipes with you, perfect for your next grilling adventure or BBQ. Our awesome sponsors; Adams Extract and Spice, Not Ketchup and Michigan Asparagus have also offered up some really cool stuff that you can enter to win. Scroll down to find the rafflecopter and make sure you enter! 




I’ve been impatiently waiting for watermelons to come into season since like March. We had a hint of a few warm days back then that made me start thinking about spring and summer and all of the wonderful produce that is offered. Of course, the cold weather came back and hung on like a toddler in the middle of a tantrum for quite too long, but the warm weather is finally here and watermelon is in season enough that I’ve been buying it every week.





I popped into the grocery store down the street the other weekend for a tomato and saw that they had seedless watermelon for 48 CENTS A POUND! I snatched up half a melon and hurried home to get it sliced up. As I was cutting it up, a thought crossed my mind. “I wonder if I could make a salad with watermelon and share it as part of the BBQWeek recipes.”


I typed in “watermelon salad” into Pinterest and first saw an image showing watermelon with cucumber and jalapeno. I didn’t even bother to open up the recipe and check out the ingredients, I had all of those on hand and thought I should make my own version.



Watermelon, Cucumber and Jalapeno Salad
Source: Cookaholic Wife
Servings: 4 servings
Printer Friendly

Ingredients:
    • 4 cups seedless watermelon, cut into cubes
    • 1 large English cucumber, thinly sliced
    • 1 large jalapeno, seeded and minced
    • 1 tsp apple cider vinegar
    • 1 tsp sugar (or sugar substitute)
    • 1 tbsp lemon zest
    • salt, to taste

Directions:

1. Toss all of the ingredients in a large bowl to combine.
2. Refrigerate for at least 1 hour before serving.
3. Will keep in the fridge for 3-4 days. 


This salad was everything I was expecting it to be. It's light, refreshing, slightly spicy and perfect for those hot summer days. 





Enter below to win awesome prizes!





Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

                        #BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
  Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Hamburger & Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
  Smoky Date Pork Chops by Cindy's Recipes and Writings
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