Thursday, July 14, 2016

Grilled Pineapple Guacamole #GuacSquad12

I am so excited that it is my turn to share my guacamole recipe for #GuacSquad12 with you!

I was happy to be invited by Camilla of Culinary Adventures with Camilla and Casabella to try out their new product, the Guac-Lock.  The dozen bloggers listed below have come together to share fourteen different guacamole recipes during the month of July to show off different guacamole recipes, the products from Casabella and other sponsors.  

Joining Casabella is Gourmet Garden Herbs & Spices who sent bloggers a wonderful collection stir in pastes and their lightly dried herbs, and Melissa's Produce who sent bloggers beautiful and ripe avocados- guac ready! 

Here's are the GuacSquad Bloggers...
listed alphabetically by blog name

The Guac-Lock is a pretty neat kitchen gadget. I love guacamole, but hate when it gets brown. It can be a pain because it needs to be made fresh and not ahead of time and that means more last minute rushing if you are preparing it as an appetizer to share with friends. The Guac-Lock is a storage container that is designed to push the air out of the guacamole storage area to prolong fresh flavors and prevent browning. The container is really easy to use and it really keeps the guacamole fresh and delicious! The guacamole pictured below was made two days prior to me taking a photo for the recipe!  Granted it is not a bright vibrant green, but it was not brown at all and the flavors were delicious and not muddled. I am so happy to have this product and love that I can use it to easily transport guacamole to a friends house without worrying about how to cover it to prevent browning. I also like that the seasoning get a bit longer to meld before serving as well!

I opted to make a guacamole with fresh grilled pineapple. I originally was going to add grilled jalapeno, but my little guy wanted to help (and eat) and the jalapeno was a little spicy for him and I modified my original recipe. I love the flavor of grilled pineapple in my guacamole because it gives a delicious smokey sweet flavor and paired with fresh tomato and onion creates a delicious and addicting appetizer. 

A perfect appetizer for sitting on the patio with friends with a cold margarita in hand!

Casabella was kind enough to allow us to giveaway 12 Guac-Locks to our readers and Gourmet Garden is offering a collection stir in pastes and their lightly dried herbs. Thanks for visiting and please visit my announcement post for contest details and to enter for a chance to win! 


4 avocados, peeled
2 (1 inch) thick fresh pineapple slices 
1/4 cup diced tomato
1 1/2 Tbl finely diced onion
Juice of 1/2 a lime
3 Tbl Gourmet Garden Lighty Dried Cilantro (or 1/4 cup chopped fresh cilantro)
1/2 tsp Gourmet Garden Garlic Stir-In Paste (or 1/2 tsp garlic powder)
1/4 tsp chili powder 
1/4 tsp ground cumin
Salt, to taste


Heat grill to medium and grill pineapple till it is charred. How much char you like will depend on your preferences and you will need to adjust grill time to your taste. 

Remove from grill and cool. Chop and set aside. 

In a medium bowl mash the avocado with a fork or the bottom of a glass (this gets it nice and smooth).  Stir in the pineapple (reserve a Tbl for topping if desired), tomato, onion, lime juice, cilantro, garlic paste, chili powder and cumin. Mix well. Season with salt if desired. Serve with tortilla chips. 

Sunday, July 10, 2016

BarbeCups #SecretRecipeClub

Welcome to July Secret Recipe Club

This month I received the blog The Tasty Cheapskate. Jean's blog is filled with delicious and budget friends recipes. There were a few of her recipes that looked tasty when I was deciding what to make. Her Healthy Fruit Pizza, Peanut Butter Banana Muffins and Broccoli Barley Casserole sound delicious. However, I cam across her recipe for BarbeCups and knew it would a a big hit with my 3-year old.  Jean discribes these as "dumb easy" and they certainly are! I whipped these up after a birthday party on Saturday evening and it was so nice to have dinner on the table fast that that my family enjoyed the recipe so much. Like most 3-year olds, Kellen can be sooooo hit or miss with dinner and I am so happy when I find something he will get excited about. Not only did Kellen love these but it was easy enough that he could help me make them! His job was to stir the chicken and BBQ sauce and be my cheese sprinkler. I love when I can get Kellen in the kitchen cooking with me. I find that he eat his meal so much better when he gets to have a little ownership in making it- he is the best cheese sprinkler in the house! Thank you Jean for a wonderful recipe that my entire family loved! 


2 tubes refrigerated crescent rolls
12 oz cooked shredded chicken, (about 2 breasts)
3/4 C BBQ sauce (I used Sweet Baby Ray's)
1 C shredded cheddar cheese
1/4 cup sliced green onion


Pre-heat oven to 375 degrees and grease a 12 cup muffin tin and set aside. 

Open the crescents and lay them out as rectangles. Trim the squares big enough to fit into the muffin portion of a muffin tin. Press them into the muffin tins (you may have a little excess and need to combine the extra at the end to fill the tins).

Stir the BBQ sauce and chicken together. Put a spoonful of chicken into each muffin tin. Top with cheese. Bake 15-18 minutes or until crescent rolls are lightly browned.  Cool for 5 minutes and remove from the muffin tin. Garnish with green onions.

Saturday, July 9, 2016

Welcome to the Guac Party! #GuacSquad12

It's summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 - a multi-day, multi-blogger event - is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you're a guacamole purist - think avocado, cilantro and lime - or you get a little more creative - think of some fabulous fold-ins such as pineapple or olives - the #GuacSquad12's creations will make your mouth water.

Here's are the GuacSquad Bloggers...
listed alphabetically by blog name

Here's the blog tour schedule...

Join Us On Twitter...
Join us for a live Twitter chat on Saturday, July 16th at 7am Pacific/10am Eastern. We'll be talking guac for an hour!

Here are Our Sponsors*...
and how you can find them around the internet

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices
on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa's Produce
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Here are Our Prizes...
We are giving away a dozen - yes, twelve! - Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

The Giveaway...
Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

a Rafflecopter giveaway

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.
Although this post is sponsored, all opinions are our own.*

Friday, July 1, 2016

Dilly Dust Deviled Eggs #CookOutWeek

Today is the final day of #CookOutWeek!

I feel like this week flew by and it has been so fun sharing different recipes with you and drooling over the delicious offerings of my fellow bloggers! 

 Click here to checkout my welcome post and read all about #CookOutWeek and our amazing giveaway!  I started off #CookOutWeek with a delicious recipe for Strawberry Margarita Popsicles, next my Veracha Feta Burger  and Avocado Tomato and Feta Dip yesterday.  Today I made a perfect recipe for a potluck with one of our sponsor ingredients from Swine Dining. Swine Dining gave bloggers an awesome opportunity to try three of their products.  I was sent Wimpy’s Rub (a sweet and smoke rub), Dilly Dust (seasoned dill), and their Jamaican Me Hungry seasoning (sweet with a great kick!).  Swine Dining is unique because their of their spices are made in small batches by hand. The seasoning are all delicious, but my favorite seasoning is the Dilly Dust and I decided to feature it in my recipe I am sharing today. 

When I think of a summer potluck I think of grilling, pasta and potato salads, bars and, my personal favorite, deviled eggs. I love making deviled eggs for a cookout and once I tasted the Dilly Dust I knew it would create a perfect appetizer. It seems that deviled eggs are always the first to go when they are on a food table at a party, but they can be a little time consuming unless you have a few easy tricks up you sleeve. My favorite way to save time when making the eggs is to beat the filling with a hand mixer to make it light and fluffy. Next, place it in a sealable bag and pipe it into the eggs- so much easier and cleaner than trying to spoon it in each egg! 

For this recipe I used the Dilly Dust and a bit or garlic. The flavor is delicious and Ron and gobbled up up the eggs as fast as we could. We both decided that we absolutely loved the Dilly Dust in the filling. I have not added dill to deviled eggs before, but these eggs have me sold! 

I hope everyone has a fantastic holiday weekend! I am doing a Barre class on Saturday morning and Ron has to work for a bit, but after that it is vacation and family time! 

Today is the last day of #CookOutWeek recipes, don't forget to enter the Rafflecopter in the link above and checkout the link-up below!


12 hard-boiled eggs, peeled
1/4 cup mayo
1 tsp dijon mustard
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 tsp Dilly Dust


Cut eggs lengthwise and place yolks into a small mixing bowl. Add mayo and mix with a hand mixer or a whisk. Stir in pepper, garlic and Dilly Dust.  Scoop into a sealable bag and cut off the corner. Pipe the yolk filling into the eggs. Serve immediately or refrigerate. 

Thursday, June 30, 2016

Avocado Tomato and Feta Dip #CookOutWeek

Welcome to day 4 of #CookOutWeek! 

 Click here to checkout my welcome post and read all about #CookOutWeek and our amazing giveaway!  I started off #CookOutWeek with a delicious recipe for Strawberry Margarita Popsicles  to start and Veracha Feta Burger yesterday. Today I am sharing another recipe perfect for patio sitting with friends. 

I love having dips for an appetizer or a mid-afternoon snack. I made Avocado Tomato and Feta Dip for a cookout with friends and we enjoyed it on a warm evening on their patio while the kids played. I wanted to share my recipe for this dip because it is soooooo easy and absolutely delicious. The recipe just requires a bit of chopping and a quick stir and you have an amazing dip to enjoy- perfect to bring last minute to a party. I love the combination of feta and avocado together because the avocado is nice and rich but the cheese and tomatoes bring a fresh flavor to the dip. I serve my dip with tortilla chips, but potato chips, crackers or veggies would all be yummy alternatives to tortilla chips. 

I hope everyone is enjoying the all of these delicious recipes for #CookOutWeek! It has been such a blast participating so far and I am loving all the different recipes to add to my summer menus! 

Tonight we are heading out to a local cookout! Our State Senator is having a brat fry fundraiser and it is hard for anyone in this household to turn down a brat on a summer evening! 

Check back the tomorrow for the final #CookOutWeek recipes (this week has flown by!), don't forget to enter the Rafflecopter in the link above and checkout the link-up below!


3 ripe avocados, sliced and cubed
1 1/3 cup cherry tomatoes, quartered
4 oz crumbled feta
Juice of 1/2 a lemon
salt and pepper, to taste


Combine avocado, tomatoes, feta and lemon juice in a medium bowl. Stir till all ingredients are well mixed. Season with salt and pepper. Serve with tortilla chips.

Wednesday, June 29, 2016

Veracha Feta Burger with Bacon #CookOutWeek

Welcome to Day 3 of #CookOutWeek!

 Click here to checkout my welcome post and read all about #cookoutweek and our amazing giveaway!  I started off #CookOutWeek with a delicious recipe for Strawberry Margarita Popsicles and today I am sharing a fantastic burger recipe using one of our sponsored items from True Made Foods

True Made Foods sent me three of their delicious products: Ketchup, BBQ Sauce and Veracha Sauce. True Made Foods was founded by veterans and focuses on using fresh vegetables to sweeten their products and cuts the sugar in half, but maintaining great flavor. True Made Foods strives to make American food more nutritious by uses real whole foods and creating delicious products. I was especially excited to try their Veracha Sauce. The Veracha Sauce is a hot sauce uses a base of tomato, spinach, carrots and butternut squash. They bring the heat with a healthy dose of jalapeno and cayenne pepper to create an amazing and flavorful sauce. 

I wanted to create a unique burger that hit all my favorite flavors combos. I have had a chicken sandwich locally that mixes feta with a buffalo wing style hot sauce for a topping and I thought this would be a fantastic topper for my burger. I loved the flavor of the Veracha with the feta because the earthy and spicy vegetable flavors were perfect next to the briny salty cheese. I also opted to top my burger with a a few slices of bacon because I couldn't resist. The verdict on the burger in my house was an A+! My husband and I loved the spicy feta Veracha spread- it was a little hot for Kellen so I modified his with a a thin layer on the top of his burger. I love that Kellen is willing to experiment with foods that have a little heat- he usually likes them! 

Thank you True Made Foods for sharing your product with us! I love the concept of this company and their products are delicious! 

Check back the rest of the week for more amazing #CookOutWeek recipes, don't forget to enter the Rafflecopter in the link above and checkout the link-up below!


1 1/2 lb lean ground beef
Salt and Pepper
6 oz crumbled feta
1/2 cup Veracha Hot Sauce
12 slices of bacon, cooked crisp
6 hamburger buns


In a medium bowl, mix together Veracha and feta and set aside. 

Pat the burgers together and season with salt and pepper. 

Heat grill to medium high and grill 3-4 minutes per side or until thermometer reads 160 degrees F at the thickest part of the burger. After you flip the burgers the first time scoop desired amount of Veracha feta spread on the burger. I divided my spread between 6 burgers. 

Remove from grill and place on a bun. Top with bacon and enjoy!

Tuesday, June 28, 2016

Strawberry Margarita Popsicles #CookOutWeek

Welcome to Day 2 of #CookOutWeek! 

I have a few delicious recipes coming up featuring recipes from our generous sponsors! Click here to checkout my welcome post and read all about #cookoutweek and our amazing giveaway!  I wanted to kick off this summer themed recipe challenge to share a recipe that combines two of my favorite things to enjoy at a cookout- margaritas and popsicles. 

It is strawberry season in Wisconsin and what better way to enjoy a margarita than to add fresh delicious strawberries? For this recipe I use a homemade margarita base, but limeade would also work perfectly. Add a few muddled strawberries and a pinch of salt to each pop and you have a perfect hot weather treat. I actually like to a bit of silver tequila in a glass the place my popsicle right in the glass.... perfect way to adapt this non-alcoholic treat for adults.

I bought a popsicle mold last summer and this is my first time using it! For some reason I thought it was going to be difficult to use....lucky for me I found pour liquid into a mold. Ha. I opted to mash my fresh berries because I like have pieces of frozen fruit, but if you prefer a smoother texture you can puree your fruit.  These frozen treats are a perfect way to start summer and if you serve them with a little tequila your guests be thrilled. I had a little additional salt on the side to sprinkle as well and it was perfect to essentially create a margarita on a stick! My popsicle mold makes 6 popsicles, but you can adjust your recipe depending on how many you make and the size of the molds.

I can't wait to enjoy one of these babies with a bit of tequila on my patio with my husband after the kiddos are down for the night! Check back the rest of the week for more amazing #CookOutWeek recipes, don't forget to enter the Rafflecopter and checkout the link-up below!


1 1/2 cups margarita mix or limeade 
6 strawberries, mashed (enough for just over a Tablespoon per pop)
sprinkle of salt
(optional tequila and additional salt for sprinkling)


Evenly divide the mashed strawberries between the popsicle molds. Sprinkle a small pinch of salt over strawberries. Top with margarita mix to the popsicle molds fill line. Freeze according to product recommendations (mine was 8 hours). Once frozen enjoy on it's own or in a small glass of tequila with a bit of salt for sprinkling. 

a Rafflecopter giveaway