I love a good chile relleno. Mildly spicy chile peppers, fire roasted and stuffed with a meaty-cheesy filling and fried to crispy, golden goodness. What could be better, right? A while back, I ventured to a Southwestern restaurant called Canyon with some friends. One of the standout dishes — that none of us could stop picking at — were their chile rellenos. Om-nom-nom!
It’s 90° in the shade. The thermometer in the pool reads 89°. In other words, summer — in all it’s steamy, suffocating, sticky glory — is here. You have two choices — crank the A/C down to arctic-like temperatures and spend the season inside or wear virtually nothing and float around in the pool for the next 3 months (really 4 months — because you know September is the hottest month of all in South Florida). There’s also a third option: A never-ending supply of Strawberry Margarita Ice Pops!
My family has gone FitBit crazy. First, my Dad got one. Then my cousins. It arrived in our house when Scott ordered one for himself and Emily. What started out as a fun, tech way to monitor their daily activity and encourage them to reach that 10,000 step minimum has turned into a smack-talking, chest-pumping challenge to one-up everyone else! It’s a good thing — I guess — but I’m really tired of having my daughter literally walk circles around me at 9:00 at night to hit her steps. So what does that have to do with this Tuna White Bean Puttanesca?
Finally, to round out my ode to Dad week – these luscious, indulgent and totally over-the-top Chocolate Mocha Pecan Chunk Cookies. I figure Dad doesn’t want fruit desserts for his special day. No. He wants chocolate and these cookies REALLY deliver with four 4-ounce bars of chocolate! They’re chewy with a feather light crackly shell. I squeezed in a few pecans for crunch but let’s be honest this is about delivering chocolate to his belly.
Father’s Day is this weekend! What do you have planned? Picnics? A trip to the beach? Lounging poolside? Whatever it is, I’m betting food is involved. Dad food. You know, the kind of stuff that throws calorie-caution to the wind. Dad food is all about hedonistic flavor with none of that namby-pamby “voice of reason” whispered by Mom. Well, it’s his day after all, so this Tangy Green Bean Ciliegine Salad is amped up with all the things that Dad loves!
This post is sponsored by Stubb’s Authentic Bar-B-Q. All opinions are my own.
If Mother’s Day is hearts and flowers and breakfast in bed, than Father’s Day is dominated by outdoor activities and grilling or barbecue. Thing is, in this house Scott is the pit master.Not me. I mean, I can grill — steak, chicken etc., but I’m lacking the fundamental gene required for those long, slow, carefully tended fires to produce the perfect smoke-kissed wonder that is real barbecue. But he wants ribs for Father’s Day and I don’t want him to have to cook his own dinner on this day. So I’m reverting to what I do know. A slow-steady heat, lots of time and some help from my friends at Stubb’s. These Easy Oven-Style Pork Spareribs will turn Scott (and you) into converts.
Today, I’m sending out big birthday love to my Dad! HAPPY BIRTHDAY, POP – and many, many more!
For those of you who don’t know my father, he’s one of those people who — when he makes up his mind to do something — there’s no stopping him. He commits himself to it and works toward whatever goal he has set in his sights. He’s tenacious and driven. I’d like to think that I have a smidge of that trait in me.
I’d like to send out some birthday love to my Mom today! Look, I made you a cake! And not just any cake – it’s the Smitten Kitchen’s “I want chocolate cake” cake! I even swirled the frosting like Deb and I searched several baking shops to find the right sprinkles! Anything for Mom and birthdays, right? And thisEasy Chocolate Cake with Chocolate Frosting is just that — easy!
Have you ever taken a cooking class? You know, one of those real hands-on experiences, where they set you up with a workstation and an apron and you turn out a restaurant quality meal while learning from the pros? Well, I did that very thing last week at the Biltmore Hotel in Coral Gables, Florida. Me and 23 of my fellow South Florida bloggers met up at the Biltmore Culinary Academy where authentic Parmigiano Reggiano was the star of the night!
I truly didn’t intend for this to be a :05 minute recipe week, but that’s how it turned out. I guess I’ve got the lazy summer bug. The mercury here in South Florida is holding at a steady 87° — and those freak rainstorms that rumble through every 15 minutes, cause the humidity to wreak havoc on any semblance of a hairstyle. It’s a good time to loaf on the sofa in the air-conditioning, watch a movie and mindlessly shovel this addictive Black n’ Bluesy Popcorn in your mouth.