Dorney Park Food Truck Rally

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Get ready for a Food Truck Rally rolling into Dorney Park from August 27th – 28th! With food trucks from across the region and all the thrills of the park, you get the kind of fun that’s only at Dorney Park & Wildwater Kingdom. The Food Truck Rally will be held during park operating hours on the Main Midway. Guests will be able to sample signature snacks and delicious treats from 10-15 different food trucks from the Lehigh Valley, Philadelphia and New Jersey. For a list of participating vendors, please visit http://www.dorneypark.com. Your admission to Dorney Park & Wildwater gives you access to this event!

Each truck will be offering a variety of specials and food will be available for purchase. On Sunday, August 28th, guests will be able to meet Nick Elmi from Bravo’s Top Chef from 12 – 3PM. Chef Nicholas Elmi has worked at some of the top rated French restaurants on the east coast, including Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly inundated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Nicholas opened French/American restaurant, Laurel, at 1617 East Passyunk Avenue in Philadelphia — the city he has called home for 13 years — with a focus on sustainability and simplicity.

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Guests can join the fun by purchasing their admission tickets online or at the park. Save up to $10 off the front gate price by purchasing a 2016 Good Any Day Admission ticket online in advance of your visit at http://www.dorneypark.com. About Dorney Park & Wildwater Kingdom Dorney Park & Wildwater Kingdom is owned and operated by Cedar Fair Entertainment Company, a publicly traded partnership that is listed for trading on The New York Stock Exchange under the symbol “FUN.” In addition to Dorney Park,

Cedar Fair owns and operates ten other amusement parks, three water parks, one indoor water park, and five hotels. Cedar Fair also operates the Gilroy Gardens Family Theme Park in California under a management contract. Visit http://www.dorneypark.com or connect with us on Facebook, Twitter and Instagram.

“Disclosure: This post is sponsored by Cedar Fair Entertainment Company in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own.”

Roasted Tomato and Poblano Salsa

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We have an abundance of tomatoes right from our garden.  They’ve provided a great amount of homemade sauce and tomato jam; not to mention their juicy goodness on a salad.  Another great option to add to this list is salsa. Instead of just chopping it up and putting it in the blender I went ahead and roasted my ingredients. I had poblano peppers from the garden and added them to the mix. There is nothing like fresh homemade salsa. You can control the salt and spice intake, and it’s so much more refreshing. I ended up with 2 mason jars of homemade salsa.  These will store in the refrigerator for up to 2 weeks.

Ingredients:

15 tomatoes, cut into quarters
1 large onion, cut into quarters
2 large poblano peppers, cut in half
Salt & pepper, to taste
Crushed red pepper flakes, to taste 1/2 cup evoo
3 garlic cloves
1 cup cilantro

Preparation:

Preheat oven to 375 F degrees

Add tomatoes, onions and poblanos to a baking sheet and drizzle some evoo and season with salt and pepper. Place in the oven for about 25 minutes.

After 25 minutes set the tomatoes, onions and poblanos aside to cool a bit. Now add them to the blender with the cilantro, garlic, evoo and crushed red pepper flakes. Blend until desired consistency. Enjoy!

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist
The Mom 100: Pasta with Fresh Tomato Sauce
Homemade Delish: Roasted Tomato and Poblano Salsa
The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)
Devour: Praise Caprese with 6 Twists on Tomato Salad
Healthy Eats: How to Use Up Your Last Batch of Fresh Tomatoes
Creative Culinary: Fresh Tomato Summer Pie
In Jennie’s Kitchen: Classic Caprese Salad
Napa Farmhouse 1885: Tomato, Peach & Melon Salad
Taste with the Eyes: For Tomato Lovers Only
FN Dish: The Best Fresh Tomato Recipes You to Make, Like, Right Now

Diner en Blanc Philadelphia picnic food ideas

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One of the biggest events of the year is finally here. Diner en Blanc happening in Philadelphia on August 18th, the location is a mystery revealed just moments before the picnic begins. In honor of the event’s fifth anniversary, the très chic picnic will expand to 5,000 guests in 2016, tying New York City as the largest in America and one of the largest in the world.

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Dressed in white from head to toe, attendees will celebrate and re-purpose an unexpected public space that is revealed only moments before the event begins. Past locations have included Logan Circle, JFK Bridge, Avenue of the Arts and The Navy Yard. Where will Diner en Blanc Philadelphia pop-up in 2016? Stay tuned for the biggest secret of the summer!
Guests will bring their own gourmet feast, table, chairs and table setting. Over the course of the evening, they will eat and celebrate amid music, entertainment and dancing.
This is where I come in to give you a couple of ideas on what to bring. Below you will find 3 delicious dishes that are easy to pack and bring along on this magic night. 
Asparagus pesto crostini 
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Ingredients:
1 bunch asparagus, trimmed, cooked and blanched in cold water.
1/2 cup parsley, roughly chopped
Salt & pepper, to taste
1/4 cup raw almonds
1-2 garlic cloves
1/2 cup Parmesan cheese
1 1/4 cups evoo
1 French baguette, sliced and toasted
Parmesan Reggiano, garnish optional
Baked Prosciutto slices, garnish optional
Ricotta, garnish optional
Baby arugula, garnish optional

Preparation:

Slice the French baguette and place on a baking sheet. Take 1/4 cup of evoo and brush it over the slices of bread. Sprinkle a little salt over the slices. Once toasted set aside.

In a food processor add, asparagus, almonds, parsley, Parmesan cheese, garlic and s&p. Pulse and slowly add evoo until desired consistency.

Spread over slices of bread and top with desired toppings

Mini tea sandwiches 

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Brie and apricots tea sandwiches Ingredients:
 
4 slices rye bread
4 slices Brie cheese
2 tablespoons apricot jam
6 sprigs mint, chiffonade
 
Preparation: 
 
Take the four slices of bread and spread the apricot jam on 2 slices. Next lay cheese on top of jam and sprinkle mint, place the other 2 slices on top. Cut into mini squares and serve or pack up. 
 
Chicken, cucumber and chives cream cheese tea sandwich ingredients; 
 
1 cup chicken breast, shredded 
2 tablespoons chive cream cheese 
4 slices cucumber, angled 
4 slices pumpernickel bread 
 
Preparation: 
 
Take 4 slices of bread and spread cream cheese. Next top with chicken and cucumber. Take last 2 slices; top and cut into mini squares. Pack and enjoy. 
 
No Bake marscarpone cheesecake cup 
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Ingredients:

2 cups finely crushed graham crackers
8oz  package cream cheese, room temperature
8oz package marscarpone, room temperature
6-8 scoops apricot preserve
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
2/3 cups powdered sugar

Preparation:
In a mixing bowl add cream cheese, marscarpone, lemon juice, lemon zest, vanilla extract and powdered sugar. Mix for about 2 minutes until everything is well incorporate and smooth.

Take serving cups or bowls and layer some graham crackers then cream cheese filling and a scoop of apricot preserve. Repeat until desired amount.

If you don’t have time to cook anything don’t worry. This year’s official caterers are 33rd Street Hospitality Catering (who also own Revolution Taco, Street Food Philly, Say Cheese Philly and Taco Mondo).” 

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MENUS

1) 33rd Street Hospitality 

Option 1 – Premium Dinner 

HORS D’OEUVRES
Asparagus & Beef Filet Tip Salad
with baby greens, blood orange, & chipotle vinaigrette

Horseradish Pimento Spread
with toasted  baguette

ENTRÉE
Filet of Smoked Rainbow Trout
with corn succotash, roasted potato & baby carrot romesco and salsa verde.

DESSERT
Salted Fudge Brownie
with macerated berries
 

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Option 2 – Standard Dinner 

HORS D’OEUVRES
Marinated Chargrill Shrimp
with papaya salad

Vietnamese Summer Roll
mango, cucumber, lettuce, mint, cilantro, vermicelli noodle with sweet chili sauce.

ENTRÉE
Lemongrass Cured Smoked Salmon Banh Mi
with cilantro cream cheese, pickled vegetables, cucumber

DESSERT
Trio of French Macarons

Option 3 – Vegetarian Dinner

HORS D’OEUVRES
Greek Watermelon Salad
feta, red onion, cucumber, olives, and red wine vinaigrette

Smoked Mushroom Pate
with crackers

ENTRÉE
Roasted Cauliflower Eggplant Caponata Sandwich
with smoked mozzarella, & garlic parmesan aioli

DESSERT
Trio of French Macarons

I look forward to seeing you there. 

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For more information please visit http://philadelphia.dinerenblanc.info

Sweet corn ice cream

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It’s been so hot here in Philadelphia lately.  All we have been craving is something cold. I love making homemade ice cream, but I currently do not have an ice cream maker, so it takes a little longer to make. This recipe will take up to 8-24 hours to set nice and firm, but it’s totally worth the wait. Since corn is another staple crop of summer I wanted to incorporate it into an ice cream. This recipe will not disappoint with its sweetness from the kernels.  Stay cool!

Ingredients:
2 cups fresh corn kernels or frozen 
1 can condensed milk
2 1/2 cups heavy whipping cream

Preparation:
In a medium saucepan bring the heavy cream and kernels to a simmer. Pour the mixer through a sieve into a bowl. Set aside to cool and then place in the refrigerator with a plastic wrap on it.

Take the kernels from the sieve and pour it into a blender or food processor to get a creamy texture. Next place in the refrigerator to cool.

After 1 hour remove the corn mixture and cream from the refrigerator. Pour the cream into a mixing bowl. Now pour in the can of condensed milk. Take electric mixer and mix for one minute on medium speed. Next pour in the corn mixture. Mix for another minute.

Finally take a piece of plastic wrap and place inside a loaf pan. Making sure all sides are covered with plastic wrap. Pour the ice cream mixture inside loaf pan. Cover with plastic wrap and place in the freezer for 8 hours or overnight. Enjoy!

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Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Lemon Bowl: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie’s Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes

Lizzy Jays Juice

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As some of you may know, I love to try different cleanses and juices. I love to make my own as well. This time I got to try Lizzy Jays juice. I was super excited to see what blends they had. I have to say these juices are super refreshing and the smoothie for night time was the perfect way to end the day. Like I have mentioned before, cleanses are a great way to eliminate toxins from your body. I’m no health expert but I know that for me I feel energized and healthy.  Cleanses are mind over matter. I have never done something longer them 3 days. I think 3 days is perfect to jump start getting back to eating healthy. 

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This is a little note from Founder, Casey Sabol

“As a personal trainer, coach and instructor for 20 years, it has been my goal to help people find balance; become less toxic, more energized and in control of their bodies, their weight and their lives.

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Real energy comes from real, live food. That’s why I developed these programs. Everyone should age beautifully with glowing skin, a lean body and calm inner balance.

Juicing is fun and empowering. We’re here to make it easy for you. Commit to this healthy juice journey and LizzyJays fresh pressed juices will make you feel alert, happier, younger and more alive.”

Here are the flavors that I tried and also had to share some because my kids wanted to try them. 
Smooth Cashew
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Balanced dose of healthy unsaturated fat, protein and antioxidants!

Rich in Vitamin E, K and B6.

Use this for your morning cereal, coffee or as a daily dose of an easily digestible protein!

Ingredients
 Raw Cashews Vanilla
 Agave
 Sea Salt
 Cinnamon
Veggie Mix
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Miracle Juice! Power packed with Antioxidant and anti-aging benefits!

A liver and kidney detoxifier!

Drink any time of day to fuel your cells and hydrate your body!

Ingredients
 Kale
 Spinach
 Romaine
 Celery
 Cucumber
 Parsley
 Beet
 Carrot
 Lemon
 Ginger
 Apple
 Pineapple
 
Crisp Greens
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Get above and beyond your recommended daily dose of raw fruits and vegetables! Packed with Vitamins, Minerals, Antioxidants and more!

Provides more true Energy than any caffeinated drink!

Enjoy 1st thing in the morning on an empty stomach to nourish your cells with real LIFE FORCE nutrients!

Ingredients
 Kale
 Spinach
 Romaine
 Celery
 Cucumber
 Parsley
 Lemon
 Ginger
 Apple
 Pineapple
 
Watermelon Cooler
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Lycopene rich to help protect your heart, skin and body from cancer. Also helps fight inflammation!

Contains Citrulline that converts into arginine, an essential amino acid for improving blood flow and relaxing blood vessels! Natural stress reducer!

Perfect for Workout Recovery! Helps remove lactic acid from muscles.

Ingredients
 Watermelon
 Apple
 Mint
 
Carrot Twist
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The Ultimate Beauty Elixir for glowing skin!

Helps reduce cholesterol and lower blood pressure!

Loaded with Vitamin K, essential for the protein building process in the body!

Ingredients
 Carrot
 Apple
 Ginger
 
Spicy Lemonade
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Rev up your metabolism with this delicious lemonade!

Lemon helps neutralize the body’s pH by making it more alkaline. pH imbalance has been attributed to numerous disorders as well as chronic illness.

Replace your morning coffee with this natural energy booster!

Ingredients
 Filtered Water
 Lemon
 Agave
 Apple
 Cayenne
For more information on their products visit www.lizzyjaysjuice.com

Volvo XC60 T6 AWD

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I have been wanting to try a Volvo out for a while now. I have heard so many amazing things about them being top rated on safety, which to us having 2 littles ones is a must when reviewing cars. The XC60 received a top five-star rating in government crash tests for overall, frontal and side crash protection. It also received the best possible rating of “Good” in all of the Insurance Institute for Highway Safety’s crash tests, which is a rare achievement. Finally, the 2016 XC60 received a rating of “Superior” for its frontal crash prevention technology. One of the greatest features as a parent other the safety is the car has built in carseats. It’s so convenient and from what I hear it’s so comfortable. 

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The exterior of the XC60 T6 AWD is a small luxury crossover. It’s has a modern look with some sleek touches. I love the back of the car which offers a stylish look, but I think the front could be amped up a bit in terms of style. 
The interior offers seating for 5 along with the built in car seats.  XC60 cabin is a modern design. Volvo offers comfortable and supportive front seats, and is great for long road trips. The middle console is okay. I think that could be worked on. The screen is very tiny, which makes it hard to navigate at times.  I wasn’t a big fan of the middle console.  I think Volvo could change that up to make it more convenient for the driver and passenger. 
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The drive is easily the highlight of this vehicle. The pick up on the car is amazing and provides you with great acceleration.  It also offers great fuel efficiency, better perhaps than any of the other vehicles I’ve had the pleasure of testing.  I could easily see myself driving one of these every day.
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All in all I give this car an 8.5 out of 10 for me. Volvo has come a long way from its boxy look and is high on the scale of classy vehicles. Visit http://www.volvocars.com/us

Sartori Chipotle Cheese Chile Rellenos

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I’m keeping this post short and sweet. I had to share one of my families favorite easy recipes with my all time favorite cheese brand Sartori cheese.  They just launched their new flavor chipotle and I figured this would be the perfect filling for my chile rellenos. The flavors are so delicious. I hope you enjoy this recipe as much as we did. 

Ingredients:

4 poblano chile peppers
Salt and pepper, to taste
1 jar Goya sofrito sauce
1/2 cup sartori chipotle cheese, per poblano 
2 large egg whites, plus 2 egg yolks, room temperate
1 tablespoon water
Vegetable oil, for frying
All purpose flour, for dredging

Preparation:

Char poblano chiles on top of the stove top or in broiler until blackened all around. Remove and place in a bowl and cover with plastic wrapper for 10 minutes (this will help with softening the peppers and easy to peel).

Do not rinse the peppers after removing skin. Using a knife make a slit on the side of the pepper length wise. Remove seeds and inner membrane. Repeat step with each pepper. Next add both cheeses to all of the peppers. Season with salt and pepper.  Take a tooth pick and close the pepper making an X. This is to secure the filling so it doesn’t leak out while frying. Dredge the poblanos in flour and set aside.

In a large bowl beat the egg whites and water with a pinch of salt until soft peaks. Next add the egg yolks and gently stir them into the egg whites. Batter is ready.

Heat about 1 1/2 inches of vegetable oil in a deep large skillet over medium to high heat.

Holding each chile by the stem gently dip them into the batter and place them in the skillet. Fry each side for about 2 minutes until golden brown. Place on to paper towel to drain.

Mean while add the sofrito to a pot and heat. Once heated add to a shallow bowl. Top with poblano chile and extra cheese, if desired. Serve immediate and enjoy.

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Loaded Baked Potato Salad

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I’m not sure about you but we have lots of BBQ parties to go to this summer; including some of our own.  A staple at a lot of BBQs are potato salads.  Some people have recipes that have been passed down and some are very traditional.  For this potato salad I wanted to turn it up a bit.  I have seen lots of loaded baked potato salads out there, but it seemed like something was just missing so with this recipe I added broccoli florets. It can be served warm or cold, and is so delicious it will not disappoint.  I hope everyone is having a great summer.

Ingredients:

8-10 red skin potatoes
Salt & pepper, to taste
1 cup mayonnaise
1/2 cup sour cream
1 cup sharp cheddar cheese
12 pieces cooked turkey bacon, crumbled
1/4 cup chopped chives
2 cups cooked broccoli florets, chopped
Dash of EVOO, optional

Preparation:

Place the potatoes into a large pot.  Bring to a boil over medium-high heat cook for about 20-25 minutes, until tender. Drain the potatoes, and allow to cool to room temperature. Cut into cubes and place into a large bowl.

Next add all of the remaining ingredients and toss together until well incorporated. Place in a serving dish and serve.

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right

 

The Twisted Tail

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Philadelphia has become a great foodie destination.  We have so many amazing restaurants.  I went to a media event a couple of weeks ago and got to sample some stuff at The Twisted Tail. After leaving I told my husband we have to go back to try this place, and a week later we took the kids there for lunch.

The staff is super friendly and very knowledgeable about their menu.  The brunch menu offered delicious varieties from omelettes to sandwiches.  I think what I really loved were the cocktails.  They are insanely good and refreshing.  The cheese board variety is also outstanding.  I’m obsessed with a good cheeseboard.
This is what we ordered (of course we had to start with 2 cocktails for myself and the hubby.) One of my favorite drinks at twisted tail would have to be the thyme after thyme.  It’s super light and fresh.  Another would have to be the geisha (an egg white frothy cocktail.)  Next we moved on to an Artisanal Cheese Plate, which included 3 cheeses, jam, pecans, and crostinis.  We also had some of their prosciutto, which was the perfect accompaniment.  Now for the main course.  My husband got the smoked turkey sandwich which had avocado, rosemary mayo and lettuce this sandwich was huge and delicious.  My kids both decided to split the praline french toast, which was perfect for them to share.  It was with Brioche bread, Pecans and Bourbon Pineapples. YUM! I wanted something light so I went ahead and had the Big eye tuna which was with Radish, Avocado, Jalapeno. It was the perfect size and very refreshing.

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On to dessert.  You can’t finish a delicious meal without having something sweet.  The kids loved the homemade Popsicles and we enjoyed the bourbon peach Panna cotta.

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If you live in Philly or are planning on visiting this is a must try place. They have lots of fun things going on right now in July including a Christmas in July bash on the 23rd.  It’s free to attend with holiday beers on tap (including Troegs Mad Elf) live music, Santa Claus and….snow!
For more information visit http://www.thetwistedtail.com

BBQ jalapeño poppers

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I can’t believe the 4th of July weekend is already here. It’s time to celebrate our Independence with lots of delicious foods. I’m sure many of you will be hosting a BBQ or going to one. These barbecue jalapeño poppers are the perfect addition to any get together and will leave the crowd wanting more. I hope everyone has a safe weekend.

Ingredients:
12 jalapeños, cut in half and remove membranes and seeds
8oz package cream cheese
1/2 cup barbecue sauce, homemade or favorite store brand
24 slices turkey bacon or regular bacon

Preparation:
Preheat oven to 400 degrees F.

In a bowl add cream cheese and barbecue sauce and whisk until smooth. Next take jalapeños that have been sliced and seeds removed, add about 1/2 to teaspoon of the bbq cream cheese mix to the center. Now wrap a slice of bacon around the jalapeño and set on a baking sheet.

Place poppers in the oven for 25-30 minutes until bacon is nice and crispy.  (You can also grill these instead of baking.)

heck out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie’s Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network’s Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More