St. Louis Ribs with a Dry Rub Recipe

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


St. Louis Ribs with a Dry Rub Recipe

I’m not really sure how, but we’ve been in the new (to us) house almost a year now. Last year, I envisioned many shindigs at Casa de Crews…until I remembered I have a husband in law school, and the summer semester blows.

…but this year, Jason is taking a summer break! And while we have many a house project, we also plan to have our friends over as often as possible.

And what better way to celebrate summer than with a Backyard BBQ! Esquire bought a new grill a few weeks back and has been itching to use it. The first thing to make its way to the new grill were a rack of Smithfield St. Louis Style Pork Spareribs. I had never had St. Louis Style ribs, but after seeing all the comments on my Instagram photo while I was in Walmart, it was obvious St. Louis Style was the way to go!

St. Louis Ribs with a Dry Rub Recipe

I love throwing parties in our home, but something like a BBQ shouldn’t cause stress, and should be a laid back event. We’re eating meat off the bone, after all. No need for much fuss, right?

I told friends we would provide the meat (and Pineapple Salsa – because I am obsessed), and asked everyone to bring a side. I wrote out the menu beforehand on an inexpensive chalkboard that I found for under $5 last year.

While I like the whole BBQ theme, I don’t want it to look like gingham threw up in our house, so I had a lace overlay from a previous party that I threw over a gingham tablecloth.

St. Louis Ribs with a Dry Rub Recipe 2

…and though I wouldn’t usually give guests a party favor after eating at Casa de Crews, I thought a fun way to unofficially kick of summer would be to give everyone their own spice rub to take home. The same spice recipe that we used on our Smithfield Spareribs. That way our friends can not only enjoy their own Smithfield Spareribs this summer, but might remember to invite us when the make them too!

St. Louis Ribs with a Dry Rub Recipe9

The rub, and ribs were both very easy to make (and this rub recipe is sugar-free!). If you think you’d also like to give a spice rub to friends this summer, double up the recipe (below) that way you have enough for your own rack of ribs, and enough to gift to guests. [Read more…]

#BrewsWithAttitude – Craft Beer Festival in Tampa

Last night’s Fifth Annual #BrewsWithAttitude was my first time attending this event. I can promise you my friends, it won’t be my last! It was a great time.

Tampa-goers were able to celebrate American Craft Beer Week at the TPepin‘s Hospitality Centre. Having never been to an event at TPepin, I wasn’t sure what to expect, but they did it right, ya’ll. There were even shuttles to take you to the entrance if you had to park far away, because while we arrived at 6:10, many more people arrived before us (and the event did not start until 6pm).


With over 100 craft beers to choose from, we had our work cut out for us.

Outside you could find craft beers and ciders (like a Woodchuck Ginger – so much yum. I need to find this in real life, stat) from all over the country. Food trucks and a big screen for the Lightning game were also outside. If it hadn’t rained, we would have stayed outside for-ever (say that in a Sandlot voice, it’s just more fun).


…and I won a rad gift basket!!

…but because it rained, we made our way inside where we found alllll the local brews from Tampa Bay. I am so glad we did!

bwa local sign






My favorite local brew came from 3 Daughters Brewing in St. Petersburg. The Coffee Blonde Ale was just as you’d expect, and did not disappoint. If I hadn’t already had several samples (ahem), I would have gone back for another taste! But alas, we were all hungry, the rain had died down and it was time to go.

…but not before the Tampa Bay Lightning won last night’s game advancing to the Eastern Conference Finals! Oh yes, last night was a good night all the way around! I can’t wait to attend again next year.



menfolk were over our request for photos - and this lady in the background clearly doesn't understand us

menfolk were over our request for photos – and this lady in the background clearly doesn’t enjoy this


Are you into craft beer? If so, who makes your favorite beer?

*I received two tickets to the #BrewsWithAttitude fest in partnership with the Tampa Bay Bloggers. All opinions are my own.

Food and Wine Conference – 2015 #FWCon – join me!


Join me this summer in Orlando, Florida as an attendee of the Food and Wine Conference! Save $50 on your conference ticket with promo code: FWC15crewsN


It’s almost that time of year – conference time, in Orlando, Florida! I had such a great time at last year‘s Food and Wine Conference, that the second I saw they would need Brand Ambassadors again, I had to sign up. Because helping to promote the #FWCon wouldn’t be hard at all.

ashlee hamon photography

2014 Keynote speakers: Emily Ellyn and Whitney Miller

The Food and Wine Conference brings together bloggers, small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands. It also brings together foodies! I have told anyone who has asked; I felt as though I was truly with my people, last year. There is something about eating good food, while talking about food, with people that love to cook, eat, and drink as much as you do.


The conference will once again be held at the Rosen Shingle Creek. I love that not only will the conference be held here, but it is also a great place to stay! Last year, Krystal and I roomed together, and had a great time. The Rosen Shingle Creek has so much to offer from rooms with a view, golf, and a spa that I’m not surprised that so many people attend this conference, and turn into a legit vacation, as well.


There are several recipe contests this year from sponsors of the FWCon. Each contest winner will receive reimbursement for their conference ticket, as well as other fab prizes! I have a few ideas, and need to execute them soon. I would love a chance to win back my conference ticket money, as well as a little bit of additional spending cash! [Read more…]

Parmesan Crusted Chicken with Arugula Salad for #SundaySupper

Parmesan Crusted Chicken with Arugula Salad  for #SundaySupper

Happy Mother’s Day to my fiesty momma (and Happy Birthday to my daddio)! There are so many brunchy recipes out there right now for Mother’s Day – and I love it. But my mom, she isn’t a brunch kind of lady (last year I made her a Greek Chicken Pizza – that she loved, I’m happy to report).

My mom is very set in her ways when it comes to food. Every now and then we can get her to try something new, but sometimes I have to trick her. It comes from a place of love, I promise. Like sometimes I don’t tell her that I used Splenda instead of sugar, or almond meal instead of breadcrumbs. Because if I did, she just wouldn’t eat it.

Parmesan Crusted Chicken with Arugula Salad  for #SundaySupper

This Parmesan Crusted Chicken with Arugula Salad is something I ordered at a chain restaurant not that long ago while at dinner with one of my sister’s. I loved the concept, and was excited about the flavors, but it ended up being just so-so, and that made me sad. I was for sure this was a dish I could get my mom to love – especially since the Italian lady in her enjoys similar meals like this.

After a bit of trial and error, I finally nailed this dish. Typically, you may find this recipe made with breadcrumbs of some sort, and fried in oil. But I lightened it up with almond meal (that I bought in bulk on Amazon – WHO HAVE I BECOME?! Clearly, I like cooking with almond flour?), and baked in the oven at 350. The trick to bringing out the flavor was fresh lemon and a teensy bit of olive oil at the very end. I also wanted flavorful bites of bursting tomato to add with the arugula salad to balance the peppery taste from the arugula.

Parmesan Crusted Chicken with Arugula Salad and bursting tomatoes  for #SundaySupper
…ALL THE FLAVORS [Read more…]