You guys.... this post was supposed to be about our smoked ribs. How I marinated them in ACV and a wonder mesquite seasoning... blah, blah, blah... but the show was TOTALLY stolen by this cheese sauce. I know, I know. You're asking yourself, how can a silly cheese sauce upstage smoked pork ribs? Here's how... BACON! I've been searching the interwebs (yes, I am in IT professional and I still say "interwebs." It's fun) and Pinterest for something to make veggies a bit more
Happy Father's Day to all the Dads out there, especially ours (although I don't think he reads our blog regularly). I hope you all enjoyed some lovely Spring weather and got some good "Dad time" on the books. Now… on to the FOOD! If you're like me, you reserved your copy of The Paleo Kitchen last year and waited (sometimes not so) patiently for its release. Well… IT'S FINALLY HERE!! And… living in Colorado meant we were the FIRST STOP on the book tour at The Tattered Cover.
When you need a quick, delicious dinner (like for nights that your forgot to plan something for dinner, and you always seem to have bacon in the fridge, or is that just me?), I recommend this tasty chicken dish. Based on a recipe from Practical Paleo, I took chicken thighs and wrapped them in the luscious applewood smoked bacon that I get from Door to Door Organics. 3 pounds organic, grass fed chicken thighs 3/4 lb. pasture raised bacon, uncooked seasoning salt, barbecue ble