All husked, seasoned and ready for the grill: Grill the corn over med/high heat, turning it often, for approximately 15 minutes. Cooking time will vary based on the heat of your grill. 

Just look how delicious this corn looks!!While the corn is grilling, prep your veggies. Give them all a small dice, especially the jalapeño. 

• red bell pepper
• orange bell pepper
• yellow bell pepper
• red onion
• jalapeño
• fresh cilantro (not pictured)
• fresh garlic  
• fresh lime juice

After the corn is grilled and the veggies are chopped, it’s as simple as stirring them all together! 

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Fiesta Corn

Author Joy in Every Season

Ingredients

• 6 med ears fresh corn or you may substitute with frozen corn. I used 8, but they were small.
• 1 can black beans rinsed
• 1/2 red bell pepper small dice
• 1/2 orange bell pepper small dice
• 1/2 yellow bell pepper small dice
• 1/4-1/2 red onion small dice
• 1/4-1/2 jalapeno very small dice
• 2 cloves fresh garlic crushed
• chopped cilantro approximately 3/4 cup chopped
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 2 tsp cumin
• 1/4 cup fresh squeezed lime juice
• Seasonings for grilled corn:
• Drizzle of olive oil salt, and pepper.

Instructions

• Clean corn by removing husk and silks. Rinse.
• Lightly drizzle corn with olive oil and season with salt & pepper.
• Preheat outdoor grill to med/high heat.
• Place corn directly on grill and grill for approximately 15 minutes, turning often. Corn should be tender and lightly charred.
• While corn is cooling, prep veggies.
• Red/yellow/orange bell peppers: rinse, deseed and remove membrane, dice small.
• Red onion: peel and dice small.
• Jalapeno: rinse, deseed, and dice very small.
• Garlic: peel and crush.
• Cilantro: rinse and chop.
• Rinse black beans.
• Once corn is cool, cut kernels from the husk. Place in large bowl.
• Add in rinsed beans, chopped bell pepper, jalapeño, garlic, red onion, cilantro, cumin, fresh lime, salt and pepper.
• Adjust amount of lime juice and seasoning to taste.
• Chill and serve!
• Enjoy!

Here’s another corn salad recipe that I think you’ll love!!

Roasted Corn Salad

And, a few more delicious salads…..

Chicken Caesar Salad

Taco Salad w/Salsa Lime Dressing

The post Fiesta Corn appeared first on Joy In Every Season.

I’m just getting on the Instant Pot bandwagon and decided to give it a try to make this pulled pork. It was amazingly quick (compared to my slow cooker method) and turned out delicious!! Check back soon for the IP recipe! In the meantime, you can use my slow cooker recipe.

I don’t know what it is about nachos, but I seriously love them!! To make these Pulled Pork Nachos, I used store bought tortilla chips, black beans, cheese, BBQ sauce, sour cream, pickled jalapeños, avocado, tomato, and of course pulled pork. I like to warm the beans and pork up before I start layering it onto the chips. Pre-warming guarantees that everything gets heated evenly and the cheese melts perfectly without anything getting a little too charred in the oven.

This is the pan I used. It’s a Lodge 14″ Cast Iron Pizza Pan and is great for both pizza and nacho making!!! First, you layer on the chips (I did probably a layer and a half).Now, add the warmed Pulled Pork. I try to evenly disperse the ingredients so that every bite is full of flavor!Next add some black beans. And of course, you can’t make Pulled Pork Nachos without a lot of grated cheese!Straight out of the oven, they’re looking pretty good! But, we’re not done yet!

Let’s add a drizzle of BBQ sauce! I also added a drizzle of sour cream, but somehow didn’t get that picture. This is when they get really good!! After the bbq sauce and sour cream, top with all your favorite nacho toppings!! I used diced tomato, fresh avocado, and pickled jalapeños.

You’ve got to give these a try, and see taste for yourself how delicious these Pulled Pork Nachos are!! 

These will be perfect to make for Super Bowl!! I guarantee your friends and family are going to love them!! So, head to the store and get all ingredients to make these nachos!  I suggest, making the pulled pork the day before you plan on making the nachos, then simple reheat it with a little extra BBQ sauce before you assemble the nachos.

Will you be watching the game? Who are you cheering for? For me, it’s always about gathering with friends to watch the game and good food!

Here’s a few other recipe ideas that are sure to please your friends and family!

• Peppered Pork Sliders
• Sausage & Pineapple Appetizer Kabobs
• Avocado Bacon Deviled Eggs
• Homemade Onion Dip
• Beet Hummus w/veggies (because at least one healthy item)
• Hot Wings

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Pulled Pork Nachos

Author Joy in Every Season

Ingredients

• 1 large bag Tortilla Chips
• Pulled Pork *use your favorite recipe or search my site for my slow cooker version
• 1/2 - 1 cup BBQ Sauce use your favorite brand
• 1 can black beans drained & rinsed
• 2 + cups medium grated cheddar cheese colby jack, pepper jack, etc
• 1/2 cup pickled jalapeños *optional
• *Additional optional toppings: extra bbq sauce sour cream, diced avocados, diced fresh tomatoes
• **depending on the size of your pan above ingredient amounts will vary.

Instructions

• Ingredient amount are going to vary depending on the size of the pan. Don't worry if you don't have the same cast iron pan, I've also used a baking sheet lined with foil.
• Preheat oven to 450*
• Warm pulled pork with about 1/2 cup bbq sauce
• Drain, rinse, and heat black beans
• Layer tortilla chips in pan keeping chips as close together as possible
• Distribute warmed pulled pork evenly over chips
• Layer on black beans
• Top with lots of grated cheese
• Place pan in oven and bake for approx 10-15 minutes or until cheese is nice & bubbly.
• In addition, you my place under broiler for a few minutes after baking for a little more crisp. Watch it closely so it doesn't burn.
• Remove from oven and top with additional toppings: bbq sauce, sour cream, diced tomato, diced avocado, and pickled jalapeños.
• *I used a squeeze bottle for the sour cream and bbq sauce, but it's not necessary to do so.
• Serve them onto individual plates or gather around the baking pan Enjoy!!

And of course, be a friend, and please give this image a PIN for me!!

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These were so delicious! Grilled sausage is always good and the addition of the sweet grilled pineapple, made these the perfect two-bite appetizer!

Enjoy them plain, as pictured above ^^ or even better, top them with a little teriyaki glaze!!

For the glaze I simply used bottled Soy Vay Teriyaki that I had on hand and reduced it down a little to create a glaze. If you prefer to make a homemade teriyaki, here’s a recipe I found on All Recipes that sounds like one worth trying.

Do you have a favorite sausage? I started buying Aidell’s sausage a few years ago, and love their Chicken Apple Sausages and also the Spicy Mango with Jalepeno. I used the Chicken Apple for these Sausage & Pineapple Appetizer Kabobs.

I hope you enjoy this simple appetizer! Please remember to share on FB or Pinterest  

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Sausage & Pineapple Appetizer Kabobs

Author Joy in Every Season

Ingredients

• 1 pkg Aidell's Chicken Apple Sausage or use your favorite
• 1/2 fresh pineapple cut into spears, then cubed
• 1 cup teriyaki sauce I use Soy Vay
• 1/4 tsp brown sugar
• 1/4 tsp cornstarch used to help thicken the glaze
• small wooden skewers

Instructions

• Soak wooden skewers in cold water (this prevents them from burning on the grill).
• Measure teriyaki sauce into a small saucepan, stir in brown sugar. Heat over medium heat until it comes to a low boil.
• Stir 1/4 cornstarch into about a tablespoon of water until well blended. Stir into teriyaki sauce. Reduce heat to low and continue to simmer until sauce begins to thicken (20-30 minutes).
• Cut each sausage into cubes and set aside (4-5 per sausage).
• To prep pineapple, first cut off ends, and carefully slice off skin. Slice in half lengthwise, then into quarters. Cut out core. Cut each quarter in half. You should now have 8 peeled & cored spears. Cut 4 of those spears into cubes (size size as the sausage cubes). Save remaining 4 spears for enjoying another time.
• Remove skewers from water and assemble with sausage & pineapple chunks.
• Preheat grill to medium and grill, turning regularly for about 5 minutes or until heated through with nice grill marks.
• Drizzle teriyaki glaze over top and enjoy!

Hot Wings are always a popular appetizer!Or even something as simple as Homemade Onion Dip And of course, Beet Hummus! It’s as delicious as it is beautiful! 

The post Sausage & Pineapple Appetizer Kabobs appeared first on Joy In Every Season.

I knew I had to replicate a beet hummus that my sister in law brought as an appetizer on Super Bowl Sunday. She had put together a beautiful tray that included two kinds of hummus, tzatziki, guacamole, crackers, and lots of fresh veggies. I couldn’t stop thinking about the gorgeous hot pink Beet Hummus!

It’s so simple to make, and I made it even easier by taking a shortcut by using TJ’s peeled and steamed beets. I love shortcuts that don’t compromise the quality or flavor of a finished product.

Using a food processor, mix all the ingredients together until smooth. It’s that simple! FYI, I ended up by adding in more beets than is shown in this image.

Lots of fresh garlic and lemon juice give it a fresh and zesty flavor! Serve with all your favorite fresh veggies and/or a selection of crisp healthy crackers for a delicious, beautiful, and healthy appetizer!

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Beet Hummus

Author Joy in Every Season

Ingredients

• 1 8 oz package Trader Joes Peeled & Steamed Beets or 1-2 medium roasted fresh beets
• 1 15 oz can garbanzo beans drained
• 2 TBSP Tahini
• 1 large lemon zested and juiced
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cloves fresh garlic crushed
• 1/4 cup olive oil

Instructions

• In bowl of food processor, mix together beets, garbanzo beans, tahini, juice of lemon, garlic, salt, & pepper.
• Stream in olive oil, continuing to blend until smooth. Add additional olive oil if need till desired consistency.
• If needed, add a little more salt & pepper, to taste.
• Serve, topped with lemon zest, with your favorite fresh veggies or crackers.

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I started by boiling 6 eggs. I placed the eggs in a pan, covered with cold water, and set them over med high heat. Once it reached a boil, I covered the pan, and removed from heat.  15 minutes later I had perfect hard boiled eggs. As soon as they were done, I immediately ran lots of cold water over the eggs to stop the cooking process. Did you know that if you overcook your hard boiled eggs, you get a little green around the outside of the yolk.  I guess a little green truly wouldn’t have mattered, since I was mixing the yolks with avocado, but I still wanted the perfectly cooked egg.

After they cooled, I peeled the eggs, sliced them in half, and removed the yolk. The yolk got mixed with some fresh chopped tomato, creamy avocado, salty bacon, and just a bit of salt & pepper. I served them on a bed of fresh chopped lettuce to also enjoy along with the egg. YUMMY!

**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.

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Avocado BLT Deviled Eggs

Author Joy in Every Season

Ingredients

• 6 hard boiled eggs peeled and cut in half
• 1/2 large avocado ripe
• 1 ripe tomato seeds and membrane removed, finely diced
• 4 sliced crispy chopped bacon read your label for W30 compliant
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 cup shredded lettuce I used head lettuce

Instructions

• Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
• Cook bacon until crispy, chopped into small dice.
• Remove seeds and inside membranes from tomato and chop into small dice.
• Add avocado to egg yolks and thoroughly combine (I used a fork).
• Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
• Season to taste with salt & pepper.
• Using a teaspoon, carefully fill the egg whites up with egg mixture.
• Garnish with extra bacon & tomato.
• Serve over a bed of shredded lettuce.
• Enjoy!

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And, as a little PSA (public service announcement), and because we all know that just maybe, a few beers will be consumed, make sure your guests eat! And remember, UBER is your friend!!

Let’s start with HOT WINGS, because a SuperBowl Party just isn’t a party without HOT WINGS! 

How delicious does this CHEESY ENCHILADA DIP from Platings and Pairings look? I’d seriously love to dip a few chips into that cheesy goodness!!

And can you even have a party without some sort of chips and dip?  I think not! This HOMEMADE ONION DIP is delicious served with chip and fresh veggies!

I’ve been craving these ROASTED RED PEPPER PHYLLO QUICHE CUPS from The Busy Baker ever since I first set eyes on them. Seriously!

Say Grace Blog has the most delicious SHRIMP JALAPENO POPPER DIP on her blog. Get me a cold Corona and that dip, and I’ll be a happy camper.

Have you ever had a BACON WRAPPED HOT DOG?? They. Are. Amazing. Since hot dogs are perfect for any stadium game, I thought these would be a perfect addition to your SuperBowl Party!

Tina at The GlutenFree Foodsmith has become a great blogger friend. She re-creates and shares gluten-free recipes. I’m not gluten-free, but since many friends and family members are, it’s always a great idea to have a few gluten-free options available. These TOUCHDOWN WINGS would be a perfect option for the big game.

Here’s an old classic for you. CHEX MIX!! You can never go wrong putting out a bowl of Chex Mix. And yes, it’s still as tasty as you remember!

If you’re looking for something a little heartier, you need to try these PEPPERED PORK SLIDERS! They are a little more work, but seriously, worth it. Trust me!! 

Karen, from Karen’s Kitchen Stories swears that these homemade STUFFED PRETZEL BITES are easy to make. Knowing how much my husband would love these, they’d be worth the extra time in the kitchen!

Oh dang! Yes please!! An Italian in My Kitchen never disappoints! Check out her MEATBALL STUFFED CRESCENT ROLLS!!

I’d definitely have cups of FAIR CORN available on my SuperBowl table. Not only is it delicious, but it’s a little substantial and it’s a great option for your vegetarian friends. Next up are BACON WRAPPED POTATOES WITH SRIRACHA DIP!! I only have one word for these….YUMMY!  The Food Huntress had my attention at bacon. No, I think it was sriracha dip. Whatever it was, these sure sound good!

And because we seem to be wrapping everything in bacon, how about a BACON WRAPPED BLUE CHEESE STUFFED DATE? I have a feeling the flavor combinations would be delicious together!Well, that was FOURTEEN amazing recipes for you to choose from!! And, I could have posted more!

Now to get a little honest with you, and because I know my entertaining style, I would have made ALL of the above, AND probably have a Chili Bar set up in the kitchen. And then of course, I’d have to end the day with a few sweets!

And because I want to know, what will you be serving on SuperBowl Sunday???

The post Twelve Days of SuperBowl Snacks appeared first on Joy In Every Season.

I make up trail mix at least a couple times a year.  My last batch was a Spring Trail Mix that I prepared for my daughter’s tennis team at Westmont College. It doesn’t matter that my daughter is the coach, not a player, once a team mom, always a team mom. And, I guarantee that these tennis playing college girls enjoyed the treats that I brought to them whenever I was able to attend their match.

Just look how cute it looks sitting on our tables at our reunion dinner in the park.

The great thing about trail mix is that you can make it with whatever you like. Cereal, nuts, candies, cranberries, are always some of my favorite ingredients. How about making up a batch today and sharing it with your friends or neighbors!

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Fall Trail Mix

Author Joy in Every Season

Ingredients

• 2 cups Rice Chex Cereal
• 1 cup Wheat Chex Cereal
• 2 cups almonds
• 2 cups walnuts
• 2 cups pecans
• 2 cups pumpkin seeds
• 2 cups small pretzels
• 2 cups dried cranberries
• 3-4 cups "fall" colored M&M's

Instructions

• Combine all ingredients in large bowl, mix.
• For gifts: use small canning jars or cellophane bags tied with twine or ribbon.

The post Fall Trail Mix appeared first on Joy In Every Season.

We hosted a family reunion here in Santa Cruz for my husbands side of the family. It wasn’t large (30-ish) with our SC family making up half of that. My husband is one of 8 kids and we all live here in town. It was a reunion with his first cousins on his Mom’s side of the family. None of the cousins live in SC anymore, but they’re all close in age and grew up spending a lot of time together. Since many of the generation before had passed, we knew that we all needed and wanted to spend time with Aunt Rita (and get reconnected with the cousins). Oh my goodness, let me tell you, that at 87 years young, Aunt Rita was the life of the party!!! The local families (my husband & his 7 siblings) all contributed with the planning, cooking, events, etc. Like the saying goes, “many hands makes little work.” I feel like I got off pretty easy. I helped with table decor for the Saturday dinner and we also hosted the Sunday morning brunch.

Here’s the gang!

Enough about the family reunion, back to why I had to make this Strawberry Tomato Jam.

At the Saturday evening gathering, my sister-in-law was in charge of hor d’oeuvres. Keep it simple she was told. Well, simple is not in her vocabulary. She is one of the most amazing cooks I know! Seriously, on a moments notice she could have a homemade dinner for 50 ready to go. Well, in her “simple” appetizers, was a little bowl of homemade tomato jam. It was nestled amongst about 12 kinds of cheeses, crackers, flatbreads, and fresh cut veggies. It almost went unnoticed until word got out. Try it with the flat bread and goat cheese she said. And I did! Me and that little bowl of tomato jam became great friends that night. I couldn’t get enough. When I was still thinking about it a few days later, I knew I needed to make some. So, like any sister in law would do, I called to see if she happened to have any extra homegrown tomatoes. I said I didn’t need many, but I wanted to make her jam. I was delivered a box of fresh ripe garden tomatoes!! I could also go on and on about her amazing garden, but think I’ll just stop with her kitchen talent.

Did I mention my sister in law, doesn’t really use recipes? She said she added some brown sugar, cumin, red pepper flakes, and let it cook for hours. Ok, thank you.

Funny thing is, I happened to have the Food Channel on after having her Tomato Jam, and Giada was cooking up some Strawberry Tomato Jam. Ok, that sounds good, let’s add some strawberries, which I happened to have a basket of. I googled a couple of recipes, which really varied and decided just to go for it.

I’m so glad I did. Amazing!! On flat bread, with a spread of goat cheese!

If you don’t have all day to babysit your pot of Tomato Strawberry Jam on the stove, this recipe isn’t for you. It took hours for the jam to reduce and get nice and thick and rich. After 2+ hours of low heat, I turned it up to medium and stood by the stove stirring it every few minutes. It only took about 10-15 minutes at the higher heat to reach the consistency that I wanted.

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Tomato Strawberry Jam

I did not peel the tomatoes, but as it cooked I occasionally pulled out a piece of tomato skin and discarded. Most of them broke up as they cooked, so I wasn't too worried about them. If desired, you can take an immersion blender and give it a quick blend at the end of cooking.

Author Joy in Every Season

Ingredients

• 2-3 #'s fresh ripe garden tomatoes rinsed, cored, and cubed
• 1 # ripe strawberries rinsed, stemmed, and halved
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes add more if you like it spicy

Instructions

• Prep tomatoes and strawberries.
• In a large heavy pot (such as a dutch oven), add tomatoes, berries, sugars, salt, pepper, vinegar, cumin, & red pepper flakes.
• Bring to a boil.
• Reduce heat to med/low and continue to cook for approx 2-2 1/2 hours. Stir often.
• Cook until reduced and thick.

The post Tomato Strawberry Jam appeared first on Joy In Every Season.

Trail Mix is simple to make with lots of options. I love both cashews and almonds, but walnuts would be a great addition also. Add in a little something chewy (craisins and/or raisins) and of course, chocolate is a must.

This batch consisted of cashews, almonds, pumpkin seeds, craisins, golden raisins, and dark chocolate “spring colored” M&M’s.

Salty and sweet, just the way it should be!

You can’t quite tell by the picture, but there are nine individual bags and a large container of extra. My daughter is the Women’s Tennis Coach at Westmont College and whenever I can make it down to a match I love to bring the girls (and of course the coaches) a little treat. Once a team mom, always a team mom! This probably sounds silly, but it brings me great JOY to bring the girls a little treat for after their match. Some of the “extra” I left out for houseguests that we’ll be having over the next few days. And some, is for my husband and I. After all, we do have a 4 1/2 hour car drive to get down to the tennis match.

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

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Chex Mix

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Author Joy in Every Season

Ingredients

• 1 cube butter
• 1 tsp Seasoned Salt I used 2 tsp Good Shit seasoning instead
• 4 tsp Worcestershire Sauce
• 2 cups Corn Chex cereal
• 2 cups Rice Chex cereal
• 2 cups Wheat Chex cereal
• 1 1/2 -2 cups small pretzels
• 1 1/2 -2 cups cashews

Instructions

• Melt butter.
• Stir in Worcestershire Sauce and seasoning (either seasoned salt or Good Shit seasoning)
• Combine cereals, pretzels, and nuts in large bowl.
• Slowly stir butter mixture into cereal mix. Stir until well coated.
• Dump mixture onto large rimmed baking sheet, parchment lined.
• Bake in 250* oven for 45 minutes, stirring 2-3 times.
• Cool and enjoy!

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