Prepare an all star summer sliders recipe, perfect for picnics, pool party or to just make the day special. This Crab Rolls Sliders Recipe is amazing! It’s packed with flavor and goes well with any cool drinks. You can also use lobster instead of crabs for this recipe, check out my lobster cooking time tips.
Who says you have to pack up the grill once summer ends? I actually prefer to grill in the fall. The warmth from the grill adds some relief from that brisk air. What better way to warm up and feast than with grilled BBQ Country Style Ribs?!
Grilling makes everything better, especially meat (and corn on the cob – oh my goodness! There’s nothing like a flame grilled meat.
These Grilled BBQ Country Style Ribs are super simple too. All you really need to do is mix up the BBQ sauce, rub the meat with some salt and pepper and slap them on the hot grill. Open a beer, sit back and relax until it’s time to flip ’em.
The beauty is that you can use any sauce or rub you wish. It’s all personal preference. I’ll give you the recipe I use which is just a simple bbq sauce.
Just don’t expect there to be leftovers!
I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.
I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!
I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.
While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.
I originally had a version of this recipe while on a trip with my girl friends in New Mexico. I am a foodie when I am out with friends and a grab what you can before my kids touch it at home. I believe a good meal heals the soul and this was a yummy take on the Lamb I had. Don’t know How to Cook Lamb Chops? Don’t worry because Lamb is very easy to prepare.
I find that I like to make a sweet marinate and then cook it over medium heat in the pan.
This is what I used for the marinate:
Then I marinated the Lamb for 30 minutes prior to cooking because I can’t seem to plan ahead. I added salt and pepper to taste.
You will want to grill your lamb in the pan turning it over as it browns. I try not to over cook it. It doesn’t take long so make sure you pay attention.
The internal temperature should reach 135 for rare and 140-150 degrees for medium rare. I like mine on the medium rare side. You can also go to 160 degrees for medium.
Lamb is an easy and favorable dish to cook.
Sweet tea, sweet corn, mashed ‘taters & fried chicken. That was a traditional Sunday dinner for me growing up. Nothing fancy, nothing you couldn’t pronounce and nothing left over. I couldn’t wait to go to Granny’s house on Sunday’s just to eat ’til my belly popped.
I was about 10 years old when Granny taught me the secret to her fried chicken. Again, nothing fancy – but maybe a little unique. Granny’s secret fried chicken recipe used pancake flour. Aunt Jemima’s pancake flour to be exact. Continue reading