Note: This recipe was written by Robyn's Husband, Scott! He makes an appearance on this blog sometimes! This smoked beef short rib recipe has been slightly updated since the first time Scott wrote it as we have continued to perfect the recipe each time we make short...
I’ve been a big fan of sriracha for years. And it seems that people are catching on to how awesome Sriracha is. I was pretty stoked to see Stubb’s making a Sriracha “Anytime Sauce”, which was the inspiration for this empanada recipe. Another thing I’m a...
Kraft Barbecue Sauce celebrated the launch of their newly revamped line of sauces with no high fructose corn syrup and high-quality ingredients like tomatoes, sweet molasses, cider vinegar and cane sugar. I decided to put the sauce to the test at a tailgate this past...
A hankerin' for Pimento cheese Lately I’ve been embracing my Southern Roots (many of you may not know, I grew up all over the South- I was born in Mississippi, spent the majority of my formative years in Charlotte, NC, have lived in almost every state in the South and...
It's that time of year when you start craving chili. I was actually standing in line at security at the airport when I got chili on the brain and texted Scott that I wish it would magically appear at the house when I got home that night. The next best thing was going...
Cheeseburgers are about as all American as you can get but I decided to give this one a bit of a French twist by adding cognac, dijon mustard, shallots and a good amount of butter! Print clock clock iconcutlery cutlery iconflag flag iconfolder folder...
I'm all about keeping it simple {+ cost effective} when serving dinner for a crowd. I caught a great sale this week on boneless shoulder steaks, a cut of steak that quite honestly I've often ignored thinking it would be too tough to work with. I cubed up...
Truth be told I've never tried a Black Bean Burger prior to making one for this post. I've seen them on menus at my favorite vegetarian restaurants and have always been curious. My favorite beans to make {and eat/inhale} are Cuban Black Beans and the base...
