Cinco de Mayo is less than a month away! Truth be told, I feel like this holiday always sort of sneaks up on me and I inevitably wind up missing my perfectly good excuse to drown myself in chips and queso and fish bowl margaritas. Not this year y’all! I have so many fun Cinco de Mayo posts coming your way. To kick it all off we’re starting with my Mexican Street Corn. This is not only a fun Cinco de Mayo side dish but the perfect side kick to your grilled steaks and burgers.
Alright guys, the long-awaited recipes from our oh-so-yummy tropical pool party! With the tropical theme I knew I wanted kabobs and then wanted to compliment with a pool party must – burgers! These Aloha burgers are TO DIE FOR. Seriously, I’ve already made a second batch to freeze so we can pull them out when we get a hankering. And instead of fries I went for our favorites: sweet potato stackers & parmesan roasted cauliflower. Come on yall – it’s summer time so get to grilling!
Confession: I’ve been meaning to throw a pool party for two years. No lie. My husband and I have seriously been talking about doing it for that long. And finally, we planned to throw a beginning of summer pool party for May 30 about two months ago. I literally sent the eVite out about six weeks in advance so that we would actually do it. And it was such a blast!
Well, May certainly has proven to be the busiest month of the year thus far. Full of thunderstorms, a teething baby, weddings and family events. So, why not throw in a Sunday BBQ with the grandparents? First off, grandparents are always welcome – especially now that they are GREAT grandparents. Secondly…who turns down BBQ?