As some of you may have noticed (though most probably read these posts through some sort of Reader), I’ve added another badge to the lefthand side of the good ‘ole blog. Based on the title of the post, you can probably guess it’s the Hormel Extended Family Food Blogger badge! About a month ago I was contacted and asked if I would like to join in the fun, and I couldn’t refuse! I’ve had quite a few Hormel giveaways on the blog before, and they’ve always been so good to me, I just had to see what else they had to offer. Look what the sent just to get me started!
This month’s challenge was to make a meal using three Hormel ingredients, called Grocery Shopping 101 – Weekend BBQ Challenge. Only after perusing their website did I realize just how much I had to chose from! After some pondering, and assessing what I already had on hand and what was given to me in my “welcome kit,” I came up with the perfect Holiday weekend BBQ menu.
To start, I made some homemade tortillas using Chi-Chi’s burrito sized tortillas (same recipe found here), and had some Chi-Chi’s salsa and also some pico de guaco. I found pico de guaco in the produce section of the grocery store, and it’s exactly what it sounds like; pico de gallo on top of guacamole. It was like killing two birds with one stone, so I decided to give it a try and was pleasantly surprised. After enjoying the chips and dip, we moved on to the main course.
I decided to keep it simple and have some Jennie-O turkey burgers, topped with some pepper jack cheese, and of course more pico de guaco. One the side, I decided to make a potato skins potato salad
Of course we had to have some veggies as well, so I marinated some portabello mushrooms and zucchini in balsamic vinegar and grilled those along with the burgers. Unfortunately, there was a serious thunderstorm going on for most of the afternoon, so we wound up doing our grilling inside on the George Forman. I didn’t mind too much, until I heard that our local fireworks were postponed until Friday due to the weather. Thankfully, we got to check out a different town’s fireworks, which was the perfect end to a delicious day!
Potato Skins Salad
– serves 6 –
3 red skinned potatoes, roughly diced
1 Idaho potato, roughly diced
3 Tbsp red onion, diced
1/4 cup sour cream
1/4 cup shredded cheese
6 slices of bacon (I used Hormel ready-cooked)
1 tsp olive oil
tsp chili powder
1 tsp garlic powder
1. Preheat oven to 425 degrees
2. Combine diced potatoes with olive oil, chili powder, and garlic powder in a medium bowl. Using a large spoon, make sure each piece of potato is coated with the seasoning. Place on a greased baking sheet.
3. Bake for 20-25 minutes, using a spatula to shake up the potatoes and move them around at about the 10 minute mark.
4. Once the potatoes are cooked, add them back to the original bowl, and mix in the rest of the ingredients, starting with the onions, followed by the bacon, sour cream and then the cheese. Again make sure everything is well coated.
*Disclaimer: I was provided a welcome kit to be a part of the program, and for this month’s challenge I received a $50 gift card to help cover the cost of food in order to complete the three ingredient challenge. Thanks again, Hormel!