VooDoo Deviled Eggs - #HotSummerEats

I received complimentary product from Voodoo Chef to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Okay now, can you have a backyard BBQ without a big plate of deviled eggs?

Deviled eggs are a staple of every picnic, BBQ and holiday spread. Now, I know not everyone enjoys deviled eggs, so these are just a twist, a nod if you will, to the original that my Mom would make. The biggest difference is I don't add mayo... or pickle relish, etc.

Actually, when the big #HotSummerEats box of sauces arrived on my doorstep and I saw this bottle of VooDoo Chef Southern Gold, I started reading the list of ingredients.

It sounded an awful lot like the makings of an amazing deviled egg.

I should mention that this is the last day of the #HotSummerEats fun. Don't forget to enter the giveaway below and check out all the recipes from the past week. I am sure you will find something delicious and inspiring. Special thanks to Camilla from Culinary Adventures with Cam who organized this past week's recipes. She did an amazing job of setting this all up. I truly hope you enjoyed all the fun.

If I can be totally honest, I am not a fan of deviled eggs... but I do adore creamy hummus. So an idea started to come together in my head. What if I combined my fresh hatched chicken eggs with garbanzo beans and this VooDoo Chef Southern Gold BBQ Sauce?

It was pure genius, I tell you!

VooDoo Chef offers a whole lot more than just BBQ sauces, too. From finishing salts to rubs and even coffee, there are many different flavors in their line I would like to try for myself. But this Southern Gold is just delicious! It is a mustard-based BBQ sauce that packs a whole lot of flavor.

I started by pulsing up my garbanzo beans with a little olive oil and VooDoo Chef Southern Gold. Then I boiled my eggs, peeled and halved them so I could remove the cooked yolks.

Yes, that went right into the food processor too, along with a little lemon juice, salt and pepper and just a tad more olive oil.

Over all these VooDoo Deviled eggs are creamy, hearty and delicious! Sprinkle with just a little smoked paprika and you are ready to party!

VooDoo Deviled Eggs

You Will Need:

• 1 - 15 oz. can of garbanzo beans, drained rinsed and hulls discarded
• 2 Tbsp + olive oil
• 3 Tbsp + VooDoo Chef Southern Gold to taste
• 6 large eggs
• salt and pepper to taste
• smoked paprika for dusting
• chopped parsley to garnish

Start by boiling 6 large eggs. I like to place mine in cool water and turn onto boil. Set a timer for 13 minutes from when the water is turned on. I peel my hard boiled eggs immediately, while warm, under tap water so the shells don't stick. Slice boiled eggs in half and set aside.

In a food processor, puree up the garbanzo beans with olive oil and 3 tablespoons VooDoo Chef Southern Gold. Add the egg yolks and season to taste. Add more BBQ sauce or olive oil tto suit your tastes, and to achieve the desired creamy texture.

Pipe egg mixture back into the cooked egg whites. Dust with smoked paprika and garnish with chopped parsley.

Chill before serving. Enjoy!

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.


a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Guava Mango Shrimp Kabobs - #HotSummerEats

I received complimentary product from Intensity Academy Gourmet Sauces and Pirate Jonny's  to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Today's #HotSummerEats recipe is a simple, but delicious, favorite of mine! I just love seafood. Since moving back to the states I just don't have as many chances to enjoy fresh seafood, but am always looking for a quick recipe that lets me get my fix.

When my box of Intensity Academy Gourmet Sauces arrived, one look at Pirate Jonny's Guava Girl Gourmet Cooking and Grilling Sauce and I immediately went to my happy place... shrimp!

I saw guava in the name and I started thinking about mangoes and shrimp. Seemed perfect to throw some shrimp on the barbecue for this event. Right?

So I shelled and de-veined my shrimp, then let it hang out for a while in the amazing Guava Girl sauce. This stuff is sweet and very flavorful.

I left my mangos in large chunks and added some colorful red and orange bell peppers to my skewers. Not only were the shrimp marinated in the sauce, but towards the end of the cooking time, I brushed them with just a little more.

Believe me, once you taste this sauce, you will understand why I went heavy handed with the flavors.

See more great uses for Pirate Jonny's sauces on their Facebook page and on Instagram. Also learn more about all the Intensity Academy brands on their Facebook page, Instagram and see their recipe ideas on Pinterest.

Guava Mango Shrimp Kabobs

You Will Need:

• 1 lb. large shrimp, shells removed and de-veined
• Pirate Johnny's Guava Girl Sauce, enough to cover the shrimp + more for grilling
• 2 large mangoes, cut into chunks
• 3 large bell peppers, cut into cubes
• salt and pepper to taste

Start by marinating the shrimp in Pirate Johnny's Guava Girl sauce. Generously cover the shrimp and refrigerate for at least an hour or overnight in the fridge.

Before cooking, soak your skewers in water. They should be completely immersed for 10 to 30 minutes.

Preheat the grill to medium-high heat.

Assemble the skewers alternating shrimp, mango chunks and bell pepper cubes as you like. Season with salt and pepper. Place them on the grill and cook about 3 minutes per side or until the shrimp become pink. Brush on a little more Pirate Johnny's Guava Girl sauce after turning the shrimp. 

Serve immediately and enjoy! 

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.


 a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Smoked Sliders - #HotSummerEats

I received complimentary product from Spicely to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

What event would be complete without a burger? I really like to serve up sliders to a crowd because they appeal to kids, those with light appetites, etc. But, for the hungry guys, they can have several and dress each one differently.

One of my favorite ways to prepare a burger, or slider for that matter is by smoking. Cooked slowly and full of flavor, these little burgers are perfect for Summer get togethers. This time around I dressed my meat with Spicely Organic Barbecue Seasoning.

I have made smoked burgers before, but the Spicely seasoning really took this burger to the next level. Don't worry about going simple. I enjoyed these sliders with fresh tomatoes and a slice of Provolone cheese.

Smoked Sliders

You will need:

• 2 lbs. ground beef (80/20 composition)
• 4 Tbsp. Spicely Organic Barbecue Seasoning
• 3 Tbsp. Worchestershire sauce
• salt and pepper to season the burgers

Start by preheating the smoker. Turn it on and open the lid. Allow it to heat for 5 minutes, or until it starts to smoke. Then close the lid.

Mix the ground beef with Spicely Organic Barbecue Seasoning and Worchestershire sauce. Form into 12 equal burger patties and liberally salt and pepper both sides. Place the burgers onto the grill and smoke for 2 hours.

Top with Provolone, or your favorite cheese, for the last 10 minutes. And serve on homemade brioche buns.

Enjoy!

You can learn more about Spicely seasoning on their Facebook page, Twitter and Instagram channels.

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Grilled Asian Seasame Sugar Snap Peas - #HotSummerEats

I received complimentary products from T.Lish to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

There is nothing better when hosting during the Summer, then to have some simple sides to pull out to please the crowd. Since Sugar Snap peas are currently in season around here, I wanted to grill them up in an easy foil pack.

Seasoning this dish is really easy! I used the Asian Sesame vinaigrette and marinade from T.Lish to toss the fresh peas with before grilling.

A big thank you to T.Lish for sponsoring #HotSummerEats. You can learn more about T.Lish and grab some new recipe ideas on Instagram and Pinterest.

I picked about 2 cups of fresh sugar snap peas. I rinsed them and cut off the stems.

Then I tossed them in enough T.Lish's Asian Seasame Vinaigrette to coat the fresh beans.

I placed them in a simple foil packet, large enough to lay the sugar snap peas out in a single layer.

Place on a pre-heated grill at medium-high heat and grill for 5-7 minutes. Check the peas and turn and continue cooking until the peas begin to color slightly and are still crisp-tender.

Grilled Garlic Sugar Snap Peas

You Will Need:

• 2 c. fresh sugar snap peas
• T.Lish's Asian Seasame Vinaigrette
• a pinch of Kosher salt

Trim the ends off the sugar snap peas. Toss in a bowl with just enough T.Lish's Asian Seasame Vinaigrette to coat. Place in a foil pouch and top with a pinch of Kosher salt.

Grill over medium high heat for 5 - 7 minutes. Check and continue cooking for a few additional minutes to finish cooking and add color to the peas.

Enjoy!

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

An InLinkz Link-up

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Fresh Strawberry Basil Ice Cream - #HotSummerEats

I received complimentary products from Gourmet Garden Herbs and Spices to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Summer! One of my favorite things to enjoy during the warmer months is a bowl of homemade ice cream. I must admit that my tastes have changed as I have gotten older.

I no longer get excited to see how many pieces of bubble gum I and find in a bowl of bright pink bubblegum ice cream. In fact, I really enjoy a custard style vanilla with simple additions like seasonal fruit.

But the fabulous bag of Gourmet Garden Herbs and Spices I was sent to use for my #HotSummerEats recipe left me wondering... what about some of the more savory flavors I enjoy?

Yes, this fabulous soft cooler arrived on my doorstep just packed with stir in pastes and lightly dried herbs. All great flavors perfect for my kitchen. They are definitely an answer to my problem of wilted herbs and unused leftovers.

As for my ice cream creation?

Well, with strawberries currently ripe and fresh in our fields I decided to pair them with the lightly dried basil for a more savory, yet still sweet treat.

So what does it mean by lightly dried? Gourmet Garden Lightly Dried are simply fresh herbs which have been lightly dried (just enough) to stay fresh for 4 weeks once opened and refresh in cooking.

Besides using the ripest berries, I grabbed fresh eggs (just the yolks for this recipe) from the hen house. My free-range birds produce the deepest golden egg yolks.

Then after bringing the cream and sugar up to a light simmer, I removed the mixture from the heat and added in the lightly dried basil. It was left for an hour to be infused with the basil flavor.

And it smelled amazing as it was steeping.

The result was a creamy and rich custard style ice cream with bits of fresh strawberry, and a lovely hint of basil.

Overall an amazing flavor combination.

You can follow all the Gourmet Garden fun on Twitter, Instagram and Pinterest, too!

Fresh Strawberry Basil Ice Cream

You Will Need:

• 2 c. heavy cream
• 1 c. milk
• 1/2 c. sugar + 2 Tbsp.
• 1/8 tsp. salt
• 1/4 c. Gourmet Gardens lightly dried basil
• 7 egg yolks
• 2 tsp. vanilla extract
• 1 1/2 c. fresh, sliced strawberries

The night before, sliced a cup and a half of fresh strawberries. Sprinkle with 2 Tbsp. sugar and refrigerate.

The next day, start by making the custard. In a heavy bottom saucepan, Combine the cream, milk,1/2 c. sugar and salt. Over medium high heat, bring it up to the start of a simmer. Then remove from the heat and add the lightly dried basil. Let this sit, covered, for about an hour.

Bring the milk mixture back up to a simmer then temper the beaten egg yolks very slowly with half the cream mixture, whisking constantly to keep the eggs from scrambling. Pour the warmed eggs into the saucepan over medium heat until the custard begins to thicken. Remove from the heat and stir in the vanilla extract.

Pass the mixture through a fine mess strainer to remove any bits of basil. Add the pan to an ice bath to start it cooling. Once cooled, place this in the fridge for at least an hour to chill through.

Add the custard mixture to your ice cream maker and let it run until it starts to solidify. Then gently spoon in half the strawberry mixture into the chilled bowl and let it run a little longer. Transfer it to an airtight container and gently fold in the remaining strawberries.

Freeze until your ice cream has set up completely. Serve and enjoy this refreshing treat!

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

An InLinkz Link-up

Cuba Libre with Homemade Cherry Vanilla Syrup - #HotSummerEats

I received a complimentary book from Quirk Books and product from Casabella to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Summer is a great time to grab a cold beverage and relax. One of my all-time favorite alcoholic drinks has been a rum and coke. But, it doesn't get any better than a Cherry Vanilla Rum and Coke!

Welcome back for another great #HotSummerEats recipe. This recipe comes from Quirk Books' Summer Cocktails. I am not very handy with the mixed drinks, but this book inspired me to try a few more things at home. With great photos and some exciting drink and cold treat ideas (the Hot Watermelon Sherbet and Lemon Love are also calling my name!), there are some great recipes you will want to check out in this book.

After flipping through for a few days, and even having my husband make suggestions, I decided on featuring the Cuba Libre... a rum and Coke cocktail staple. Of course, once I looked at the variations they suggested, I knew I would have to make it "With a Cherry On Top".

You see, right outside my living room window is the cherry orchard and right around the time the sponsor's items showed up, our orchard was in full bloom. I also was sent a lovely Cherry Pitter from Casabella.

So you can see how this was a perfect match!

This Cherry Pitter from Casabella is going to save me a lot of work this year. I have had every kind of cherry pitter imaginable and this did a great job of keeping the mess off my shirt and walls. Place the cherry in the middle and push down. All the juice and mess goes downward, into the covered end.

Be sure to check out all the other great innovative products Casabella has to offer.

So armed with a pound of fresh cherries, vanilla bean paste, sugar and water, I went about creating a Cherry-Vanilla Syrup for my cocktail. But, in truth... this syrup would be amazing for a whole host of other uses. Just use it in place of a regular simple syrup.

lll

Cuba Libre - With a Cherry On Top
from Summer Cocktails by Quirk Books

You Will Need:

• 2 oz. of rum, golden or dark
• 1 oz. cherry-vanilla syrup
• ice
• Coke to fill the glass
• 1 stem-in cherry for garnish

To make the Cherry Vanilla Syrup:

• 3 c. pitted cherries
• 1 c. sugar
• 2 vanilla beans, scraped (or 2 Tbsp. vanilla bean paste)
• 1 c. water
• 1 Tbsp. fresh squeezed lemon juice

Prepare the Cherry-Vanilla Syrup ahead of time. It can be refrigerated for up to a month.

Puree the cherries, sugar and vanilla bean seeds in a blender. Add to a small saucepan and combine with the water. Bring up to a simmer, stirring to dissolve all the sugar. Remove from the heat and strain out any excess pulp. Stir in the fresh lemon juice, cool and store in an airtight container.

So assemble the drink, Add ice cubes to your glass, then add the rum, the cherry-vanilla syrup and then top off with Coke. Garnish with a cherry and then kick back and relax. Enjoy.

Connect with Quirk Books on Twitter, Facebook and Youtube to find more great titles like Summer Cocktails.

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

An InLinkz Link-up

Grilled Eggplant Stacks - #HotSummerEats

I received a sample of NOT Ketchup to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the product I received.

It's here, it's finally here! For a whole week I am going to be joining in with 18 amazing food bloggers to bring you #HotSummerEats just in time to get you armed with some great new recipes for Summer!

I am kicking off the week with these Grilled Eggplant Stacks. They are fresh, simple and amazingly delicious. Spread with NOT Ketchup blueberry white pepper as the eggplant grills, the sweetness goes well with fresh creamy mozzarella cheese and a juicy tomato! As an appetizer or light side, these will make your the hostess with the most-est at the grill this Summer!

Since I love all the fresh produce available in the late Spring and through Summer, I wanted to start out my recipes with a twist on the classic caprese salad. Most of the time simple stacks of tomato, mozzarella, basil and balsamic vinegar can be found on our dinner table in the Summer. This year I wanted to create something a little different and our sponsor NOT Ketchup, with their blueberry and white pepper dipping sauce,  was the inspiration.

Have you tried the NOT Ketchup flavors yet? These flavors go far beyond the simple condiment with fresh fruit and the tang of apple cider vinegar. Perfect for classic French fries, sweet potato fries, or these grilled eggplant slices.

What is NOT Ketchup, you ask? Not Ketchup is a tangy, all natural, certified paleo-friendly gourmet dipping sauce made from ripe seasonal fruit instead of tomatoes. They have 4 unique flavors; Cherry Chipotle, Smoky Date, Spiced Fig and Blueberry White Pepper. 

It is also perfect for basting on the grilling eggplant. I started out with just a little olive oil. I didn't want the fruit dipping sauce to burn. The eggplant soaks up the sweet and tangy flavors of this blueberry based dipping sauce.

These grilled eggplant rounds would also be amazing to serve on their own. The NOT Ketchup goes really well to brush on top, or serve as a dip alongside. My kids were really into dipping them into additional sauce. Mmmm....

But I think it is worth adding the tomato and cheese to create something so pretty... and delicious at the same time.

Grilled Eggplant Stacks

You Will Need:

• 2 large eggplant - Sliced into 3/4" rounds
• 3 Tbsp. olive oil, or more as needed
• NOT Ketchup - blueberry white pepper dipping sauce
• 2 large slicing tomatoes
• 6 slices of fresh Mozzarella
• sea salt and fresh cracked pepper
• mint sprigs to garnish

Preheat the grill to medium-high. Brush the eggplant rounds on both sides with olive oil. Season with sea salt and place onto the grill. Grill 3-4 minutes per side until the eggplant begins to soften and you have good grill marks. After turning the first time, brush the top liberally with NOT Ketchup. Remove eggplant and set aside.

To assemble the stack, start with a round of eggplant, then add tomato, a slice of Mozzarella cheese and top with another eggplant round. Drizzle the top with a little more NOT Ketchup, then season with salt and pepper. Garnish the top with a mint sprig and enjoy!

You can learn more about NOT Ketchup and be inspired to use it in more creative ways by following their Instagram handle, Pinterest boards and checking their posts out on Google+.

Grilled Eggplant Stacks w/ @notketchup kicks off my #HotSummerEats #recipes today + #Giveaway http://t.co/RhYfj2jYnd pic.twitter.com/61ERF7JlE0

— Andrea Kruse (@notimeMom) June 1, 2015

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

An InLinkz Link-up

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Welcome to a Week of Hot Summer Eats #HotSummerEats #Giveaway

Hot Summer Eats is almost here. 

Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. 

Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. A big thank you to all the great companies who agreed to #sponsor this event. See details below.

The Sponsors

(with links to their homepages, in alphabetical order)

BenBella Vegan

Caribeque

Casabella

Gourmet Garden

Intensity Academy

Not Ketchup

Out of the Weeds

Pirate Jonny's

Quirk Books

Spicely Organics

T.Lish

Voodoo Chef

The Prizes

BenBella Vegan will provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S. Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May 2015).

Casabella will provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Garden will provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchup will provide one winner with a prize pack of four fruit ketchups - Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Books will send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organics will send one winner their Backyard Barbeque Gift Box.

T.Lish will provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub from Caribeque, Garlic Goodness Hot Sauce and Chai Curry Chup from Intensity Academy, Roasted Tomato Vinaigrette from Out of the Weeds, Guava Girl Gourmet Grilling Sauce from Pirate Jonny's, and Southern Gold Barbeque Gold Sauce from Voodoo Chef.

The Giveaway

a Rafflecopter giveaway

Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.