Grilled Fruit Salad #CookoutWeek

Nutritionists say you should "Eat a Rainbow" and I can't think of a better or more delicious way to do that than with this gorgeous Grilled Fruit Salad.

Welcome to the Final Day of Cookout Week...…..

Hawaiian Cole Slaw #CookoutWeek

Coleslaw chock full of pineapple, mandarins and macadamia nuts dressed with tangy, citrusy, creamy goodness.

I made this coleslaw last September for my granddaughter's Moana themed 3rd birthday party but have never shared it with you.  When I started choosing the recipes I wanted to make for Cookout Week this year, I came across this in my archives.Welcome to Day 5 of Cookout Week...…….

Grilled French Onion Butter Burgers #CookoutWeek

I am bringing all the great flavors that you love in French Onion Soup and putting them onto a plate.  These French Onion Burgers are the best burgers I have ever made...…

It is Day 4 of Cookout Week and I am so very proud to bring you this recipe...…..

Spaghetti Salad #CookoutWeek

This is a quick easy side dish for whatever you are grilling.  I love it because it is so easily adaptable to whatever ingredients you have on hand.

Welcome to Day 3 of Cookout Week...…..

Nectarine and Pork Kebabs #KitchenMatrixCookingProject #CookoutWeek

It doesn't get much easier or more delicious than nestling tender, juicy pork between nectarine and onion slices on a skewer and putting them on the grill for 15 minutes.

Join me, won't you, for Day 2 of Cookout Week...…..

Cheesey Corn Muffins #CookoutWeek #MuffinMonday

Delicious tender corn muffins with a surprise filling inside.  This muffin makes a great accompaniment to whatever you are serving up.  As a bonus, any that are leftover are great for breakfast in the morning.

Welcome to the 2018 Edition of #CookoutWeek

#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!

Rhubarb Cobbler #CookoutWeek

Can you believe that it is already the final day of Cookout Week?  That means it is the last day for you to enter to win this great giveaway arranged by our hosts, the ladies of The PinterTest Kitchen and generously provided by our sponsors.  I posted all about it on Monday in my Welcome Post.

I created an entire meal for you, sharing one recipe each day. Chicken Fajitas on Tuesday. Grilled Salsa Verde to top it with on Wednesday.  A wonderful Grilled Corn Salad yesterday.  Since today is the last day we are going to finish up with dessert.

Rhubarb screams summer to me and it is a staple around this house during this time of year.  I have shared a lot of rhubarb recipes in the past including this amazing Almond Rhubarb Cake, this delicious Rhubarb and White Chocolate Cake, a juicy, wonderful Rhubarb Blueberry Custard Pie , a scrumptious Rhubarb Crisp, a rustic and rich Raspberry and Rhubarb hand pie, and this super Strawberry Rhubarb Pie.  I have also served it as a side for savory dishes like in this Rhubarb Chutney.

But until today, I haven't shared a Rhubarb Cobbler so it seemed like the perfect ending to this incredibly delicious Cookout Meal.  

It is easy peasy to throw together and you partially cook down the rhubarb on the stovetop before assembling so it doesn't take long in the oven at all.  I am fortunate enough to have an oven on my outdoor grill so I just put it in there to bake while I was grilling the rest of the food.  

By the time we were ready to eat, the cobbler was ready to be taken out and set aside to cool. When we were done with dinner the cobbler was still warm and gooey, the ice cream melted right into it creating a creamy contrast to that explosion of sweet tart flavor from the rhubarb and the crisp golden crust of the cobbler.

Don't forget to stop by and see everyone else's final post for this great event that we call #CookoutWeek!!

Rhubarb Cobbler

adapted from Allrecipes.com

4 c. chopped rhubarb

3/4 c. sugar

2 T. cornstarch

1 T. water

1 T. cold butter, diced

1 t. cinnamon

1 c. flour

1 T. sugar

1 1/2 t. baking powder

dash of salt

1/4 c. butter, room temp

1/4 c. half and half

1 egg

2 T. cinnamon sugar (1 3/4 t. sugar mixed with 1/4 t. cinnamon)

Place the rhubarb, 3/4 c. sugar, cornstarch and water in a saucepan over med high heat.  Bring to a boil.  Cook and stir for 1-2 minutes, until rhubarb softens slightly and the juice thickens and clears.

Transfer to a 9x9" baking pan that has been treated with baking spray.  Sprinkle with the cinnamon and dot with the diced butter.

Sift together the flour, 1 T. sugar, baking powder and salt in the bowl of a stand mixer.  Add the 1/4 c. butter, cream and egg.  Beat at low speed just until combined.

Drop by dollops over the top of the rhubarb mixture.  Sprinkle with cinnamon sugar and bake in a preheated 400* oven for 18-20 minutes, until topping is crisp and browned and the filling is bubbly.

Remove and let cool for at least 15 minutes before serving.  Print Recipe

More Great Recipes

An InLinkz Link-up

Grilled Corn Salad with Tomato and Avocado #CookoutWeek

So, here we are at Day 4 of Cookout Week. We are sharing our favorite picnic, potluck, cookout and bbq recipes all week long.  The ladies of The PinterTest Kitchen  invited over 40 bloggers to participate in this great event. Not only are there great recipes, Holiday DIY projects and decorating ideas, there is also a fantastic giveaway for our readers valued at over $400.  You can learn all about the great prizes and enter to win by going to my Welcome Post.

I have been sharing a different recipe with you each day that are perfect by themselves but when all put together will make a complete dinner.  Just in time for the weekend.

Today we are grilling up some ears of sweet corn.  Who can resist corn on the cob with a slight char? I know that I can't.  It is one of our favorite summertime treats and this recipe reminds you how versatile corn on the cob can be....if you can manage to stop your family from grabbing it off the grill and mawing down before you can use it for another dish.

Once the corn is cooked through with some golden brown spots on it, you remove it from the cob. Toss it with some fresh grape tomatoes and avocado chunks then dress it in a honey/lime vinaigrette. Soooooo good.........

You could serve it as a side for many dishes but it was exceptionally good with the Chicken Fajitas I shared with you on Tuesday.  

Whether you serve it on the side or decide to pile it right on the Fajitas, along with the Grilled Salsa Verde, you are going to love this delicious summer salad.

Make sure you take a look at all the other Cookout Week posts being shared today.  You will find them following my recipe.  Did you remember to enter the raffle??  Don't miss out on that great opportunity!

Grilled Corn Salad with Tomato and Avocado

adapted from Epicurious

4 ears fresh sweet corn, husked

1/2 pint grape tomatoes, halved

1 avocado, peeled, pit removed and diced

juice of 1 1/2 limes

1/4 c. extra virgin olive oil

2 T. honey

salt and pepper to taste

Place corn onto grate of gas grill over med high heat and cook for about 10 minutes, turning occasionally, until cooked through with some brown spots.  Cut the corn from the cob and set aside to cool.

Whisk together the lime juice, olive oil, honey, salt and pepper.  Add the avocado and toss to coat. Add the tomatoes and corn and toss gently until coated. Print Recipe

More Cookout Recipes and Ideas

An InLinkz Link-up

Grilled Salsa Verde #CookoutWeek

Welcome to Day 3 of Cookout Week where we are sharing our favorite picnic, potluck, cookout and bbq recipes all week long.  The ladies of The PinterTest Kitchen have gathered over 40 bloggers to participate in this great event. They have also arranged for a fantastic giveaway for our readers valued at over $400.  You can learn all about the great prizes and enter to win by going to my Welcome Post.

Yesterday I shared this amazing recipe for Grilled Honey Lime Chicken Fajitas.  When I made this dish I topped the Fajitas with a smoky, spicy Grilled Salsa Verde that I am sharing with you today and a wonderful Grilled Corn Salad that I will be sharing with you tomorrow.

I started out by grilling up some wonderful fresh veggies to put into this salsa.  I had some sweet Vidalia Onion that I slice and put into a grill pan.

And some Tomatillos, Poblano Peppers and a Jalapeno Pepper that I tossed with olive oil, salt and pepper and placed right onto the grill grates to soften and char.  I got the idea for this salsa from one for Roasted Salsa Verde found in Cuisine at Home.  I adjusted the amounts and the ingredients to meet our tastes and used the grill instead of the oven for roasting.

I ended up with this vibrant and beautiful salsa that brought some brightness and heat to the fajitas. This salsa is also delicious with chips and can be used in any dish that you enjoy with red salsa.  This salsa lasts for 2 weeks in the refrigerator and could be preserved canning it using the water bath technique for longer shelf life.

I know that you will enjoy this vibrant, bright and delicious salsa and I know you will find other recipes that you can't wait to try following this recipe.

Grilled Salsa Verde

adapted from Cuisine at Home

5 Tomatillos, husked

3 Poblano Chiles

4 (1/4") slices of Sweet Onion

1 Jalapeno pepper

1 T. olive oil

salt and pepper to taste

3 garlic cloves, peeled

1 handful cilantro leaves

juice of 1/2 a lime

1 t. sugar + more to taste

Toss the tomatillos, poblanos, onions and jalapeno in the olive oil and season with salt and pepper.  Place on a grill over med high heat and grill until charred and softened.  You may wish to use a grill pan for the onions so they don't fall through the grates.

Remove from grill and remove the charred, waxy skin from the peppers.  Place the tomatillos, peppers, and onion into the bowl of a food processor.  Add the garlic, cilantro. 1 t. sugar and lime juice.  Puree to desired consistency, adding water if salsa is too thick.  Taste and season with additional sugar and salt if desired.  Print Recipe

More Cookout Creations

An InLinkz Link-up

Honey Lime Chicken Fajitas #CookoutWeek

I am so excited to be sharing some recipes with you for #CookoutWeek2017.  This is such a wonderful event and it is all thanks to the ladies at The PinterTest Kitchen.  They not only wrangled up a slew of bloggers to share their favorite Cookout Foods and Recipes but they also gathered up numerous sponsors so that you, our readers, can enter a fantastic giveaway worth over $400. Wooohoooooo...Run over to my Welcome Post and enter right now!  I will wait to share my recipe for these amazing chicken fajitas until you return.

Welcome back....I am keeping my fingers crossed that you are the lucky winner!!  Even if you don't win this amazing prize package you will still be the winner, winner chicken dinner when you serve up this great meal that I am sharing with you all week long.  

We are grilling up some vegetables to make a grilled salsa verde, and some corn to make a great, fresh salad with tomatoes and avocados.  You can pile those on top of a cheesy grilled tortilla that is covered with a juicy tender chicken breast that is marinated in honey and lime, 

Or you can enjoy that delicious roasted corn salad as a side instead of on top...but better yet....do both!!

Today, let's start with the chicken fajitas. I adapted this recipe from one I found in my 2008 issue of Cuisine at Home.  I think the best tip that I got from this recipe/article is to grill the cheese right onto the tortilla rather than serving it in a bowl to be added afterwards.  Using this method you don't lose on drop of that ooey gooey cheesy goodness.

The marinade is a wonderful mix of ingredients that you probably already have on hand.  Whisk together some lime juice, honey, garlic and hot sauce and pour it into a gallon size plastic bag that seals shut.  Add your chicken, press out the air and refrigerate for a half an hour while you enjoy a refreshing Mango Peach Margarita.

After a half an hour, carry that Margarita out to the grill, along with that bag of chicken, and grill over medium heat until it is perfectly cooked to a tender, juicy 165*.

Don't miss all the other great recipes being shared during #CookoutWeek.  You will find links to all of them being shared today immediately following this recipe that served 6 adults with leftovers.

Honey Lime Chicken Fajitas

adapted from Cuisine at Home

3 large or 6 small boneless skinless chicken breasts (about 1 1/2 lbs)

Juice of 3 large limes

1/3 c. honey

1/4 c. minced garlic

2 dashes hot sauce

12 large flour tortillas

1 (2 cup) package shredded Mexican Blend Cheese

Wash and trim the chicken and place into a gallon size plastic bag that seals shut.  Whisk together the lime juice, honey, garlic and hot sauce.  Pour over chicken, press out air, seal and refrigerate for 1/2 an hour.

Heat grill to medium.  Remove chicken from marinade, discarding the marinade. Grill the chicken for 5-6 minutes per side, until it reaches an internal temperature of 165*. Remove from grill and set aside to rest for a few minutes while you make the tortillas.

Reduce grill to low heat and grill tortillas for about a minute, flip over and sprinkle with some of the cheese.  Continue to cook until cheese melts.

Slice the chicken breast into 1/4" pieces and serve along with the tortillas and your desired toppings. Print Recipe

More Amazing Cookout Fare

An InLinkz Link-up

Welcome to #Cookout Week and a Great #Giveaway

 

 Get those grills fired up... because it's #CookoutWeek 2017! This week, I'm joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout. We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

• From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
• From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients - La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
• From our sponsor Smokin'-Os: A sampler pack of their "smokin'-os" wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don't own a smoker
• From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
• From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
• From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar - Ketchup, BBQ, and Veracha

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media.

  a Rafflecopter giveaway

Stay tuned... remember, throughout the week, all of the participating bloggers will be posting delicious cookout recipes.  I am posting a dish each day so that by the end of the week you will have a complete Cookout Dinner to enjoy for the weekend.  It is quick.  It is easy.  It is delicious.  I can't wait to share it with all of you.

Here are all the bloggers who are part of #CookoutWeek 2017.

• The PinterTest Kitchen • 
• 2 Cookin Mamas • 
• A Day in the Life on the Farm • 
• A Kitchen Hoor's Adventures •
• Amy's Cooking Adventures • 
• Ashees Cookbook • 
• Baking Sense •
• Body Rebooted • 
• Bottom Left of the Mitten • 
• Chef Sarah Elizabeth • 
• Cook's Hideout • 
• Cookaholic Wife • 
• Cooking with Sapana • 
• Eat, Drink, Be Healthy! • 
• Fairyburger • 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • 
• Family Around the Table •
• Fix Me a Little Lunch •
• For the Love of Food • 
• Full Belly Sisters •
• Hezzi-D's Books and Cooks • 
• Home Sweet Homestead • 
• Join Us, Pull up a Chair • 
• Kate's Recipe Box • 
• Kelly Lynn's Sweets and Treats • 
• Little House Big Alaska • 
• My Southern Sweet Tooth • 
• Our Good Life •
• Oven Tales By Syama • 
• Palatable Pastime • 
• Rants From My Crazy Kitchen • 
• Savory Moments • 
• Seduction in the Kitchen • 
• Sidewalk Shoes • 
• That Recipe • 
• The Freshman Cook • 
• The Mad Scientists Kitchen • 
• The Pajama Chef • 
• The Redhead Baker •
• The Saucy Southerner • 
• The Spiffy Cookie • 
• The Weekday Gourmet •
• Tramplingrose • 
• Turnips 2 Tangerines •
• Uncle Jerry's Kitchen 

As one of the bonus entries in the giveaway, leave a comment on this blog post... what is your favorite dish to eat at a cookout?

Here are some recipes being shared today

An InLinkz Link-up