 Tan, bossy, competitive, detail oriented, fierce - I've been called every of those things this summer. That last one is my favorite, by the way. 🤪 I admit that they're all accurate descriptions of me - but that doesn't mean it's any easier to hear someone call me "bossy." It's just semantics but somehow, "commanding", "authoritarian" or "assertive" would be easier for me to digest than "bossy". 😂  Sometimes it's all in the name. You have to agree that Pollo A La Brasa sounds way more sophisticated and elegant than "beer can chicken." 🤪 The latter conjures up an image of something you'd eat with your hands at a back yard barbecue. 🍺 The exact same chicken renamed Pollo A La Brasa transforms the same meal into something you'd be served at a fancy French bistro. 🇫🇷 The choice is yours. If you're an unpretentious, casual cook - call it "Beer Can Chicken." If you want to wow young children and impress your dinner guests, refer to your juicy and delicious bird as "Pollo A La Brasa."  Pollo A La Brasa 12 ounce can beer 2 Tablespoons minced garlic 2 Tablespoons lime juice 2 Tablespoons soy sauce 2 teaspoons salt 2 teaspoons yellow mustard 1 teaspoon pepper 1 teaspoon dried thyme 1 teaspoon cumin 1 whole chicken
 Carefully remove chicken from can, transfer to a platter and let rest 15 minutes.  Ciao!
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 I think we can all agree that three day weekends are amazing. In my world, the goal is to fit as much as I possibly can into my bonus 24 hours of weekend.😅 But Memorial Day hits a little different from other holiday weekends. This weekend, I'm taking time to reflect on the courageous men and women who have sacrificed everything so that I can have the freedom to pursue happiness and live in a safe, secure place. I specialize in recipes - not politics - but today I want to express my gratitude for the individuals who lost their lives bravely defending my freedom. 🇺🇸 Like I said, normally my objective is to pack as much fun into my extra weekend day, that I possibly can. Squeezing 36 hours of activity into a 24 hour period is my super power. 😂 You can find me hiking in the mountains, riding my bike on a new trail or taking a day trip to visit a winery.🍷 Filling my bonus day with adventure is my default and that's exactly what I had on the agenda for this weekend. BUT sometimes my best laid plans don't work out. 🤷🏻♀️ And contrary to what my overachieving brain tries to tell me, having an extra day with nothing on my calendar, isn't a bad thing. 😂  Resting, relaxing, chilling - those things don't come naturally to me but, the older I get, the more I realize just how necessary they really are. Slowing down is not only important, but essential. Learning to make the time to reenergize and reflect is a game changer for my mental health. Sometimes, slowing down the meal process is important too. There are days when my schedule dictates a quick and easy pasta dish or even a sandwich eaten in the car as my evening sustenance.🥪 But when I take the time to slow roast my meal - I approach the meal with a whole new sense of appreciation. Maybe it's the sweet aroma of ribs infused with smoke swirling around the air all afternoon that creates a sense of anticipation but I find myself more grateful of any meal that cooks all afternoon. 😅  Dry Rubbed Ribs Spice Rub 2 Tablespoons paprika 2 Tablespoons brown sugar 1 Tablespoon salt 2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons pepper 1 1/2 teaspoons onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme Ribs 2 racks St. Louis style ribs 1/2 cup apple juice 3 Tablespoons cider vinegar
 Pour 1 1/2 cups water into bottom of pan. Bake 1-2 hours at 300.  Let ribs rest 15 minutes before slicing.  I sincerely hope that you have a wonderful Memorial Day weekend. If you happen to find yourself without a plan for Memorial Day - I recommend you head to the grocery store, pick up some ribs and try my recipe for delicious dry rubbed ribs. You will not be disappointed. 😉
Ciao!  Anyone ever had their day interrupted by one of those annoying phone calls with someone on the other end wanting you to participate in a survey? Or been innocently walking through the mall and been approached by someone carrying the dreaded clipboard and pen? I'm not sure that I've ever taken the time to participate in a single survey but I'd be willing to bet that my husband has completed every survey he's ever been asked to complete. #hesanextrovert 😅 So here I am today - playing the role of a super annoying data collector.😬 I'm conducting an informal poll about brunch. Participate if you like and if you choose to opt out - scroll down the recipe and enjoy. 🍔 If you want to help a girl out though - I would love to get your opinions.
Maybe I'm new to the trend but it seems like brunches are the new morning happy hour. 🥂 I've been making more brunch food than anything else lately. I'm not complaining because I love brunch food. I'm just trying to gather more information about what people what to see on their brunch table. If you've the person who likes to eat breakfast and lunch in a single bite - this brunch burger is for you. A delicious combination of the best parts of both breakfast AND lunch. And just in case you were wondering - I didn't serve these for breakfast, lunch or brunch - I went rogue and served them for dinner. 🤣  Brunch Burgers 1/2 cup mayonnaise 1 Tablespoon Worcestershire sauce 1 Tablespoon maple syrup 3/4 teaspoon pepper 1 pound (85% lean) ground beef 8 ounces breakfast sausage 4 slices bacon 1/4 teaspoon salt 4 slices cheddar cheese 4 eggs 4 brioche hamburger buns
 Add top bun.  Weekend brunches are my jam. Who doesn't love the concept of combing two meals into one? Linner - lupper - brunch or even the less popular, late night... brinner. 😅 Fusing the best parts of breakfast like fruit, bacon, eggs and pastries with the best parts of an afternoon meal like burgers, salads, meats and cheeses is my definition of genius. 🥐 And don't even get me started on mimosas. 🥂 Champagne and juice Yes, please.
Ciao!  Ciao! All it took was one Andrea Bocelli concert for me to decide that it was time for me to learn Italian. 🇮🇹 Anyone else tried to teach themselves a second language at the age of 50? I can only say that it's equal parts challenging and hilarious.🤣 I question my decision daily but I'm invested (and incredibly stubborn) and I need to see this through to find out if it is indeed possible to teach an old dog - new tricks. 😅 I do most of my lessons while I'm in my car so if you see someone driving down the road mumbling to herself and giggling uncontrollably - it's just me trying to get through my Italian lesson without sounding like a complete bafoon. I'm not sure what this says about my driving, but the time that I spend in my car seems to be the best time for me to concentrate on learning new words. I've tried listening to the Italian lesson while I clean the house but apparently, scrubbing the toilet requires more of my attention that operating a vehicle. 😬🤣  The exception to my habit of practicing my Italian exclusively while I'm on the road, is when I'm in my kitchen, cooking anything Italian. In my house, the use of Italian words is required when making any Italian food. 🍕🍝 Oh, and I should point out that my definition of "Italian" food is anything with basil or olive oil.😂 Needless to say, there is a lot of flour being tossed about as I repeat phrases like "ha bisogno di più farina."  New York Style Pizza Dough 3 cups bread flour 2 teaspoons sugar 1/2 teaspoon yeast 1 1/3 cup ice water 1 Tablespoon canola oil 1 1/2 teaspoons salt Sauce 28 ounce can crushed tomatoes 1 Tablespoon olive oil 1 teaspoon red wine vinegar 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon pepper 1/2 cup Parmesan 2 cups shredded mozzarella, shredded
 Bake in a 500 degree oven or on a Big Green Egg.  So here's to practicing my new Italian phrases while simultaneously learning to make an authentic New York style pizza - nessun problema. 😅
Caio!  I've decided that in my retirement, I am going to start a new career as a food critic. I mean - I love food and I love trying new restaurants -- so why not? I always try and make a point to taste something new when I go out to eat and I give my opinion on the meal anyway, so I might as well get paid for it. 💵 (Anyone know how to break into the food critic gig at 65? 😅) The only problem with working as a food critic is that there are certain foods that are not a part of my diet. I have a plan for this though - reinforcements. (AKA - my husband.) If there was ever a human who was up for trying a steak or a pork chop at a restaurant - it's him. 🥩 We can be team food critics. 😂 (I haven't told him this yet, so if you could keep this on the down-low - I'd appreciate it.😬)  I don't make a lot of steaks at home - mostly because of the aforementioned exclusion of red meat from my diet. I'm not fundamentally opposed to the consumption of red meat, I just prefer to eat other things. BUT, I'm the type of girl who will prepare just about any food to make someone else happy, even if it's not something that I particularly enjoy. It's not as sacrificial as you might think - I run a catering business. Making things for other people, that I don't eat myself, is fairly common. 🤷🏻♀️ I actually enjoy the process of buying and grilling a perfectly tender and juicy steak. There's a science to it but there's also an art to bringing out the best that the meat has to offer. Creating a tender, juicy and flavorful steak is the goal and this Grilled Ribeye with Italian Salsa Verde recipe is my new favorite to achieve steak perfection.  Grilled Ribeye with Italian Salsa Verde 2 pounds ribeye steak 1 Tablespoon butter salt and pepper Salsa Verde 1 cup parsley 3 cloves garlic 1 teaspoon salt 1 teaspoon pepper 2 teaspoons anchovy paste 1/2 cup olive oil 2 Tablespoons red wine vinegar 1/4 teaspoon red pepper flakes 1 teaspoon lemon zest 2 teaspoons lemon juice
 Serve steaks with salsa verde.
My goal is to take advantage of more of these beautiful warm early Springs days this year and fire up the grill while the afternoon temperatures are comfortable. Too many years, I waited until it's swelteringly hot to get outside and cook dinner, and I paid the price - in sweat. 😅 The point is: Now is the perfect time to make these amazing steaks. Ciao! |
