Last year I realized that I did not have a rib recipe (aside from short ribs) on my blog, nor could I say I really knew how to make them.  Then in a very candid conversation with my friend Stephen from Latino Foodie who was also in the same boat with the “rib situation” we both decided to master making ribs.  Well we kinda motivated each other to get ribbing.  That was last summer and it didn’t happen on my part.

Then last month I was on a trip with Walmart in their hometown of Arkansas and they brought in some master bar-b-que experts to teach us a few tricks of the grill.  I watched them and was amazed at a few things I had never learned along the way, and knew I would incorporate my newly found knowledge into some grilling recipes.  Then one of the masters teaching us about steak, grilling and the best cuts to look for mentioned that he was a rib master and had won many competitions.  Mind you he was not showing us how to make ribs at all.  I waited until his demo was over then pounded him with a million questions about making ribs on the grill from start to finish.  He told me about the 2-2-1 method which means, 2 hours with the ribs on the grill (ribs facing down), 2 hours with the ribs wrapped in foil (meaty side down-ribs sticking up), then remove ribs from foil and place them back on the grill (rib side down) for 1 hour.  Now the part I didn’t know is you can’t cook ribs under direct heat, or at least you shouldn’t.  He told me to heat the outer flames on my grill to a medium low heat and place the ribs in the middle.  And to keep the hood of my barbecue closed the entire time with the exception of the meat turning (of course.) He said his favorite ribs to grill were the St. Louis Style pork ribs.  I asked him where I could buy my ribs and he said he always buys his slabs at Walmart.

Here is my video showing you exactly how I made my delicious cherry chipotle ribs, from start to finish, using the 2-2-1 method.  Oh and can I just say they were the best darn ribs I ever had!  Toot, toot (my own horn.)

Ingredients for cherry chipotle ribs:

• 1 – teaspoon garlic powder
• a pinch oregano
• 1 – teaspoon black pepper
• 1 – teaspoon ancho chile powder
• 1 – teaspoon sea salt
• 1 – teaspoon chipotle pepper powder
• 3 to 4 – pounds St. Louis Style Ribs
• 6 – tablespoons butter (divided in half – one portion per packet)
• 1 – lime
• 1/4 – cup honey ( 1/8 cup per packet)
• A generous helping of Cherry Chipotle Fruit Sauce by Not Ketchup (Shhhhhh, I bought this sauce at Sam’s club! If you can’t find it feel free to use your fave fruit sauce or BBQ sauce)

Directions:

Watch video for directions and how to get these scrumptious babies in your life! 🙂

I don’t know about you, but I love finding quality products and pay the best price the market has to offer for them. No one likes to be overcharged. Right? Especially when it comes to groceries and other household items. I know a few of my friends clip coupons and look through the ads to find the best prices possible on things they need around the house. Or only shop on certain days when their supermarket offers super low prices. Well don’t waste another minute doing this kind of research… Walmart will do it for you. They have this new program that I have been testing out as a sneak peak called “Savings Catcher,” and what it is is a reward program which allows you to shop knowing you are getting the lowest price possible, and that goes for groceries too. At the end of your shopping experience, all you have to do is log into Walmart’s Saving Catcher site, and type in your TC # on the receipt. The saving’s catcher would then populate all the stores in your surrounding area and compare the advertised prices from their stores to Walmarts’, and if any of those surrounding stores offered an item at a lower price… Walmart will pay you the difference. How does this happen? It’s so simple and easy to do and will be available to the public starting this August 4th! Let me explain further….

1. Log into Walmart’s Saving Cathers Site. 
2. Create an account or log in with your password, where it says sign in.
3. Then this page will appear.  Take your receipt and type in the TC # (at the bottom of your receipt right above the bar code) into the savings catcher site along with the date. 
4. Next will receive an email letting you know that Walmart received your receipts and are looking for lower prices.
5. Then a few days later you will receive another email letting you know that they either found lower prices or didn’t.
6. When savings are found, you can accumulate your saving’s catcher credit and redeem it at any time onto a walmart gift card to spend at Walmart!
7. Once you redeem your savings Walmart will send you an e-gift card right to your email box. LUCKY! Get ready to shop and know you REALLY are getting the lowest price.

If you’re still not clear on how to use the program, check out this video:

My belief is no matter what religion you believe in or not: To believe in the spirit of humanity. To be kind. To treat the people you love with tenderness, patience, and respect.  To extend a hand when you can. To love with everything you got. To let people live their lives as they see fit without judging them. I believe in unconditional love.

Two weeks ago I was out having dinner with my family and on the ceiling of the restaurant was a painting of Jesus. My 4 year old son asked me who was that man and what was he looking at? I found myself at a crossroads of how to explain faith to him. I myself am still coming to terms with what I believe and what I don’t believe, plus I wanted to be mindful to not force my beliefs onto what my son should believe. Instead I would love to open him up to all sorts of different religions and theories and let him decide on his own as he grows and matures.

I decided to start a gradual introduction of religion, so he would have the tools needed when he gets older to make that decision on what he chooses to believe. I announced we would have a family movie night, and I was going to make a heavenly dessert of coconut donut cakes to go with our movie viewing. I wanted to make the evening fun, and show the lighter side of faith first. I had heard that “Heaven Is For Real” was a great family friendly movie and could be our initial stepping stone into the world of faith. The movie didn’t depict the type of church I grew up with, but the message was the same. I’m not sure if my son understood what heaven was from this film because I asked him to draw a picture of heaven and he drew a picture of my coconut donuts instead, but he did understand the core of human emotions and reached his arms around me as the film left me teary eyed, saying “You’ll be okay Mom.” That’s all I could hope for from him at this age.

I absolutely loved that Heaven is for Real was based on a true story and was the story of a small-town couple who must find the courage and conviction to share their 4 year old son’s life changing experience with their town and the world. The film stars Greg Kinnear and Kelly Reilly as Todd and Sonja Burpo, the real life couple whose son Colton claims to have visited heaven while having a near death experience. I got my DVD at Walmart, which includes an exclusive bonus disc. That bonus disc filled my enquiring mind…. because of course I didn’t want the story to end… I wondered what happened to them, and where are they now? Here are a few of the bonus tracks you could look forward to if you buy your disc at Walmart.

1.  The Burpos: 11 Heavenly Years Later – An intimate sit down with the Burpos and a look at their home town to get a sense of their life now and how Colton’s miraculous story changed them.
2.  Heart of the Movie – Todd Burpo reflects on the events from his story and how they are reflected in the film
3.  Answers – Todd Burpo reflecting on the events in the movie.
4.  Religious Leader Vignettes – Religious leaders reflect on the themes of the film and how they translate to real life lessons for everyone.

What is your faith? Do you have one or many or none? When was the last time you had a family movie night? What would you like to eat these coconut donut cakes with?

Ingredients for coconut donut cakes:

• 2 – sticks butter (room temp)
• 3/4 – cup dark brown sugar
• 1 1/4 – cup unbleached flour
• 1/2 – teaspoon baking powder
• 1/2 – teaspoon baking soda
• 1/2 – teaspoon salt
• 1/8 – teaspoon ground cinnamon
• 1 – large egg
• 2 – egg yolks
• 1 – teaspoon vanilla extract
• 1/2 – cup butter milk
• 2 – cups powdered sugar
• 3 – tablespoons whipping cream
• 1 – cup shredded sweetened coconut

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a donut baking pan with a non stick baking spray. I used a mini donut tray and a normal sized one. Set to the side.
3. In a mixer beat butter and sugar until fluffy. For about 3 minutes.
4. In a separate bowl whisk flour, baking powder, baking soda, salt, and cinnamon together. Set to the side.
5. Slowly add eggs to butter/sugar mixture and continue to mix until fully mixed in.
6. Alternate between adding in the flour mixture and the buttermilk. Mix until fully combined.
7. Fill the donut cavity one third of the way up. Use your finger to smooth the top of the batter. For the mini donuts I used 1 teaspoon of batter, and for the normal sized donuts I used 5 teaspoons of batter.
8. Bake for 7 minutes for mini donuts, and 12 minutes for normal sized donuts.
9. Remove from oven and  allow to cool in pan for 10 minutes. Then invert them onto a cooling rack to cool completely. 
10. In a bowl whisk powdered sugar and whipping cream together to make an icing.
11. Dip each donut into the icing. 
12. Top with coconut. 
13. Let set on a cooling rack for 30 minutes.
14. Enjoy!

I’ve been feeling rather peachy lately.  The seasonal stone fruit has made it’s way into my kitchen and will stay for as long as we could carry on this sweet union.  It started with a simple grilling of a batch of peaches, next my uncle Ron made a white peach balsamic salad, then a few days later I was at an Amish restaurant in Arkansas having peach tea when I realized everything had gone peaches.  Especially since I know Walmart is selling a bounty of them at a super low price, and 100% guaranteed.  Sure I love other stone fruits (plums, apricots, nectarines, cherries and dates), and will probably get around to giving them my undivided attention in the very near future, but for now my flavor of the month is peach.

I remember somewhere in the early 2000’s I had the pleasure of visiting France and hadn’t been there in a long time.  As my summer sandals hugged the pavement I walked up and down the street looking for scrumptious bakeries and bistros to sink my teeth into.  I could see out of the side of my eye some movement down the way, but it wasn’t until the waft of broiled peaches hit my nose that I actually turned to see what was going on.  There stood a woman hunched over a little stand that resembled an oven, on the top she spread out fresh crepes, and below in what looked like a cabinet was a big batch of broiled peaches.  My feet moved at lightning speed to get to her.  I was practically out of breath as I tried my best to order a crepe in a psychedelic mix of Spanish, English, and French.  I figured one of those tongues would reach her understanding.  We exchanged currency and before I knew it I was in broiled peach heaven.

I recently remembered those lovely broiled peaches and with my peach frenzy in tow, decided to make something that would pay homage to those days when I frolicked in the Parisian sun.

Ingredients for graham broiled peach tarts:

• 1 – box of graham crackers
• 2 – sticks butter (16 tablespoons)
• 1 – teaspoon vanilla extract
• 10 – ripe peaches (regular, white, or saturn) (cut into 4th’s with pit removed)
• 4 – tablespoons sugar
• 1 – cup whipping cream

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. In a food processor add in graham crackers and pulse till a complete crumb is formed.
3. Melt 12 tablespoons of butter in a little bowl in the microwave. Pour the melted butter and vanilla extract over the graham crumbs and pulse again till all ingredients come together.
4. Grease a mini pie pan. I used Wilton’s.
5. Carefully press graham cookie crumbs into the prepared pie tray to form the tart crust. 
6. Bake for 15 minutes, then remove from oven and allow to cool completely before removing from pan.
7. Place all peaches in a large baking dish.
8. Melt the remaining 4 tablespoons of butter, then using a pastry brush, brush the tops of the peaches with butter. 
9. Sprinkle 2 tablespoons of sugar over the top of the peaches. 
10. Place the peaches under the broiler on high for 10 minutes or until they char slightly. 
11. In a mixer add 2 tablespoons sugar and whipping cream. Beat on high until soft peaks form.
12. Place a few broiled peaches into graham shell.  
13. Top with fresh whipped cream. This recipe makes 12 mini pies.
14. DEVOUR!   

The countdown to the great Fourth of July is on! Exactly a week from now the sky will be showered in spectacular bits of light, a celebration for this amazing country’s  independence. I am taking a different approach to the holiday this year…. usually my energy is on fire running around trying to get everything done to be just so. Not this year, I am dreaming of something way more relaxed. Easy, but nice. Simple, but well thought out. Relaxing at home in comfy loose clothing with my flip flops on surrounded by a few of my closest friends, and really tasty food.

When I started to think of the menu, and what I would serve, my head sort of skipped around thinking of all things Americana. I thought about pie, watermelon, french fries, green salad, hamburgers, and hot dogs. Hot dogs get so much respect in my neck of the woods, especially the quintessential downtown Los Angeles bacon wrapped hot dog, there is no other dog that trumps it for me. And just like that I decided I would serve bacon wrapped hot dogs. They are so easy to prepare and take very little effort, but are “ooooohhhhhh sooooooo gooooooooood!” Plus I know I could find all the ingredients I need for my 4th of July Dogs at Walmart…. my one stop shop! Happy Red White and Blue USA…. Here’s to our Independence!

Ingredients for bacon wrapped hotdogs:

• bacon
• frankfurters aka: wieners
• toothpicks
• hot dog buns

Directions:

1. Take a single strip of bacon, and a frankfurter. Wrap the entire frankfurter by starting at the top and working your way to the bottom.
2. Ensure closure with a toothpick on both the top of the bacon wrapped frankfurter and the bottom. 
3. In a frying pan over a medium flame add in bacon wrapped frankfurters. Cook on  one side until crisp then turn to the other side. 
4. Using thongs, carefully pull the toothpicks out of each frankfurter, and continue frying on the sides until the entire frankfurter is cooked. 
5. Slice open hot dog bun and fill center with bacon wrapped frankfurter.
6. Garnish with ketchup, mustard, onion, pickle, mayo.
7. Enjoy! 

I am passionate about nachos.  I’m kinda like a little scavenger when it comes to the crunchy finger food.  I am constantly on the hunt for a good plate of them and when I find one, I practically lick it clean.  The problem is they are sort of hard to acquire.  I’m not talking about the fake plastic cheese version that every movie theater and ballpark carry. I’m talking about the kind that are loaded with fresh guacamole, crumbled cheese, chopped grilled meat, cilantro, and a wonderful helping of spicy salsa.  Yes, those are the nachos I dream of.  Most of the time the only way to devour a spectacular dish of this stature is to make them yourself.

Ever since the news that Walmart was going to carry ‘Wild Oats Organic’ hit the press, I have been dying to try the new organic corn chips, with one thing in mind… NACHOS! Today is the day, I found the corn chips at my local Walmart along with wild oats black beans and spicy hot salsa. I grabbed a couple of other ingredients and the rest is just a faded memory, because the plate is gone.  I miss you already nachos, until we meet again (probably next week)!

Ingredients for nachos:

• 1 – bag Wild Oats Organic white corn tortilla chips
• 1 – can Wild Oats Organic black beans or pinto beans (drained)
• 1/2 – cup corn kernels
• 10 – cherry tomatoes (cut into 4’s)
• 1 – jar Wild Oats hot salsa
• 1 – grilled chicken breast (cubed)
• 1 – cup guacamole
• 1/2 – cup queso fresco
• 1/4 – cup sour cream
• 1/8 – fresh cilantro leaves
• 1/8 – cup olives

Directions:

1. Place a handful of chips on a platter.
2. In a small bowl combine black beans, corn kernels, and diced cherry tomatoes. Mix to combine.
3. Spoon half of the bean mixture over the chips.
4. Add a few spoons full of salsa over the top, along with chicken and guacamole.
5. Crumble 1/2 of the queso fresco, dollop sour cream, and sprinkle cilantro and olives.
6. Repeat process with remaining ingredients.
7. Enjoy!

Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must mention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

Ingredients for watermelon margaritas: 

• 1 – small lemon
• 1 – small lime
• 1/3 – cup sugar
• 1 – small seedless watermelon
• 1/2 – cup tequila
• 7 – cups ice
• optional: sugar, or salt, or tajin
• 2 – strawberries
• mint

Directions:

1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
3. Place all the insides of the watermelon into a blender.
4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
7. Then add ice to blender and blend again till frosty smooth.
8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
9. Pour margarita into the center.
10. Garnish with strawberries, lemon slices, and mint. 
11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

Bionico (Mexican Fruit Salad): Presley’s Pantry

Watermelon Jicama Salad: At The Fire Hydrant 

Minty Melon Salad: Nibbles and Feasts 

Paletas De Sandia Y Pepino: Sassy Mama In LA

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Watermelon Granita: MomAdvice

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!