BBQ Ribs with Green Chimichurri #GetFiredUpGrilling #GetUpandGrill #weavemade #ad

This post is part of a social shopper marketing insight campaign with Weave Made Media®Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling

BBQ Ribs with Green Chimichurri #GetFiredUpGrilling #GetUpandGrill #weavemade #ad

It’s summertime and time to get outside and light up the grill! How wonderful this time of year is, fabulous long nights, great outdoor weather, amazing and delicious food, and the only thing you need to make it better is to have some friends and family.

I love grilling and summer is perfect because we can make all kinds of delicious food without the hassle of heat inside the house. Today, I want to share this delicious Farmland® Pork Spareribs with a homemade rub and some green chimichurri, a perfect, different and refreshing sauce made with lots of garlic, parsley and cilantro.

This ribs are perfect to make for an easy delicious dinner and I’m sure your family is going to beg for more! You can find  Farmland® or Smithfield® ribs in your local Walmart, which I personally love because I don’t have to drive to far to get what I need to prepare a perfectly delicious dinner for my family.

Visit and enter the Get Fired Up Grilling website/sweepstakes for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!


  • 1 package Farmland® Pork Spareribs
  • barbecue sauce of your preference for spreading on the ribs
  • 3 teaspoons garlic powder
  • 3 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoons ground black pepper
  • 6 teaspoons brown sugar
  • 1 bunch of parsley, finely chopped
  • 1 bunch of cilantro, finely chopped
  • 1 cup vegetable acaite
  • 3 heads garlic, finely chopped
  • 1 cup olive oil
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper
  • 1 bay leaf


Preheat the oven to 350 degrees. And with this directions I want to share some very good tips for you.

#GetFiredUpGrilling #GetUpandGrill #weavemade #ad

Wash, with just water and dry very well the ribs, place in a baking sheet line with some paper towels just remove excess water.
Remove the membrane the is located in the back of the ribs, this is a very important stet.

#GetFiredUpGrilling #GetUpandGrill #weavemade #ad 2

Eliminate the paper towel and place the ribs in foil, and remember to use enough to later cover all the ribs. Now prepare the rub, and is so easy just mix the ingredients until well combine and is ready.

#GetFiredUpGrilling #GetUpandGrill #weavemade #ad 3

This next step is also very important, well all of them are important, find some helpers, as you can see my daughters help me with this one, and make the piggy ribs super relax, by massaging the rub nicely and well. This will make a very soft and juicy meat after cooking.

#GetFiredUpGrilling #GetUpandGrill #weavemade #ad 4

Ok, now is ready to go in the oven, let it cook completely cover for 1 and 1/2 hours, and then remove the top foil and finish for 1/2 hour, you can also use this rub and method to prepare the ribs in a smoker, and if you want to use the grill, just place the ribs with the foil for 1/2 after been in the oven for 1 and 1/2.
I know is a little confuse, but it works.

#GetFiredUpGrilling #GetUpandGrill #weavemade #ad 6
After cooking, you can smear some of the bbq sauce on the ribs for more flavor. And don’t forget to make the chimichurri ahead of time, the day before is better, and is very simple just by adding all the ingredients in a bowl and mix until completely incorporated, place in a container with a lid and place on the fridge.

Preparation time: 20 minutes
Cooking time: 2 hours
Level of the recipe: Easy

Pineapple Pork #SundaySupper

Pineapple Pork #SundaySupperAs the summer comes closer and closer we want to share some tropical ideas so you can have lots of options to make in the summer for dinner, lunch, breakfast you name it.
Easy and delicious recipes like my Pineapple Pork a very simple way to incorporated some everyday recipes in a very peculiar way.
This is a dish inspired by one of my favorites Chinese Restaurants in Costa Rica, they make a dish very similar to this one and it was my favorite. The best part it was the amount of pineapple and sometimes coconut they use to put in the sauce.
Since we move here I try to find sometime similar but it was impossible, so I decided to make my own version and that is the history of how this delicious Pineapple Pork was born.
Like I said before is super easy to make, with a few ingredients, perfect over rice or pasta, and the best part you can make it in 20 minutes.
Hope you like.


  • 4 boneless pork chops
  • 1 20 oz can pineapple chunks
  • 1 large onion chop
  • 3/4 cup pineapple juice
  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon of corn starch
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste


Heat a large pan to medium heat, add salt and pepper to the porch chops and sear each one just to make it golden brown delicious, at this point they don’t need to be completely cook.

pork chops and onions with salt and pepper
Place the chops on a plate and add the onion to the pan, cook for 3 minutes then add the pineapple chunks and cook for 5 minutes in medium low heat.
In the meantime mix together soy sauce, pineapple juice and oyster sauce, reserve 1/4 cup of this sauce.

onion and pineapple cooking

Add the chops to the pineapple and onion, and add the previously mix sauce, and lower the heat cook for 5 more minutes; add the corn starch to the remain 1/4 cup of sauce, mix and add to the delicious stuff you have cooking, and just cook for 2 minutes and that is it, ready to serve and eat.

pineapple pork ready to serve
Just one more thing, I add the cilantro at the end for a fresh herb finish.

This recipe makes 4 servings.

Preparation time: 15 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

Tidbits and Pupus



Condiments and Sauces


Main Event

Delectable Delights

Tropical Foods and Drinks Sunday Supper

Wine Pairings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Ice Cream Paletas #SundaySupper

Peach Ice Cream PaletasThis week we have the amazing T.R Crumbley as the host of the #SundaySupper Farmers Market and Local Food, what a great opportunity for us to share great recipes made with local products from different Farmers Markets.
I go to this new place very close to my house and I just love it, you find delicious and fresh products and other crafts.
This trip to the farmers market is a favorite for my girls and I on thursday afternoon.
And this week I find the most incredibly and juicy peaches, Oh my I bought so many of them the my family is bean eating peach everithyn this days.
And one of the recipes my made are this delicious, refreshing, not too sweet peach ice cream paletas, definitely a new favorite in my house.
I hope you enjoy too.


  • 2 peaches peel and cut in pieces, reserve some pieces to add at the end.
  • 1/3 cup sugar
  • 1 1/2 cup fat free half and half
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract


Make a puree with the peaches pieces, remember to set aside some pieces for the ice cream at the end, heat a saucepan to medium low add the puree, sugar, vanilla, half and half and heavy cream, reserve 2 teaspoons of heavy cream to mix with the cornstarch, stir until simmer.
Once start to boil add the cornstarch mixture and let it boil for one more minute, add the pieces of peaches and let it cool.

In the meantime, prepare the cups, molds or wherever you want to use to shape the ice cream, I used 5 ounce cups, and start adding tablespoons of the ice cream, do not fill to the top, and freeze overnight.

This ice cream is great for a afternoon snack, is not too sweet and kids will love the natural flavor and the little pieces of peaches.

This recipe make 10 paletas.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Did you like this recipe? I know you do, so check out even more delicious recipes inspired by the Farmers Markets.

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons


Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie


Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Nutella Panna Cotta in a Jar #SundaySupper

DSC_0010This week we have the pleasure to be inspired by Shaina Olmanson and her wonderful book Desserts in Jars.
So many great recipes the you can find in this book made in this unusual but great new way to serve desserts. And of course the #SundaySupper team put together a bunch of recipes to show you how easy it is to create delicious desserts, with the help of Shaina Olmanson.
I made for you this delicious and decadent Nutella Panna Cotta oh my, so good and sinful, pack with a lot of flavor.
It is my inspired dessert thanks to a great book like this.


  • 2 cups heavy whipping cream
  • 1 cup fat free half and half (I know what are you thinking)
  • 1 tablespoon unflavored gelatin
  • 3/4 cup Nutella
  • 1/3 cup hazelnuts toasted and chopped (this is for decoration complete optional)
  • 1/4 cup water



Dissolved the gelatin in the water.

Heat the whipping cream and the half and half, it needs to be very hot not boiling, add the nutella and stir well, pour about 1/4 cup of the hot deliciousness in the gelatin stir and add it all to the rest of the nutella mixture, just try not to drink it.

Have some mason jars ready I use the half pin or 8 oz, and fill with 1/2 of the mixture, refrigerate for 6 hour or overnight.
To serve sprinkle some of the chopped hazelnut.

Yields 8 jars.

Preparation time: 20 minutes
Cooking time: 8 minutes
Level of the recipe: Easy

Do you want more jar inspiration recipes, check out this delicious ideas from our team members.

Sunday Supper Desserts In Jars:

Desserts in Jars Summer Tour Schedule

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Herbs-Garlic and Parmesan Croissants #SundaySupper

DSC_0004If you like summer picnics, this is the day for you, the #SundaySupper team is going to a picnic all day.
We are putting together delicious, easy and amazing recipes to make this summer for picnics or an afternoon at the pool or the beach.
And this recipe is great because is easy to make, you need a few ingredients and it doesn’t take a lot of time.
So grab your picnic basket and get ready for a delicious day full of summer fun.


  • 1 8 oz tube of crescents rolls
  • 4 tablespoons of salted butter
  • 1 teaspoon of thyme finely chopped
  • 1 teaspoon of rosemary finely chopped
  • 1/2 cup parmesan cheese
  • 2 garlic cloves finely chopped


Preheat the oven to 375 degrees F.

Separate the dough to make the individuals croissants.
In a bowl ad butter, garlic, rosemary and thyme, microwave for 35 seconds, brush each peace of dough and sprinkle the parmesan, for in to a croissant brush with butter and sprinkle more cheese.
Place on a baking sheet, bake for 13 minutes.

Cool completely and enjoy.
You can perfectly double the recipe and make as many as you want.

This recipe makes 8 croissants.

Preparation time: 10 minutes
Cooking time: 13 minutes
Level of the recipe: Easy

More delicious recipes and inspirations.

Salads and Slaws:

Sandwiches and Mains: