Father's Day weekend ... was just one big party. Good food, good times, good pina coladas. Hubby manned the blender, playing with all the different buttons ... puree, whip, liquify. Here's what he came up with as the ultimate pina colada ...
We chilled everything in advance in the fridge (the cans of juice and crushed pineapple and the bottle of rum) except the Coconut Cream (it gets too thick to pour) ...
Put about 1/2 cup of crushed pineapple in the blender, add 4 ounces of pineapple juice, 4 ounces of rum, 3 ounces of coconut cream and 2 cups of crushed ice.
Blend Pour Sip Smile!
Saturday dinner ...
Bacon Wrapped Boursin Stuffed Chicken Breasts
Spray olive oil
2 chicken breasts
Salt and pepper
Boursin Light cheese spread
Fresh baby spinach leaves
3 slices bacon
If you've never tried Boursin cheese, you are missing out. We like to serve this savory cheese spread with crackers and grapes as an appetizer. It is loaded with herbs and garlic and oh so tasty!
Preheat oven to 350˚ and spray your baking dish with olive oil. Butterfly chicken breasts open, season with salt and pepper, spread half of the Boursin on each breast.
Layer with baby spinach and fold chicken breasts closed. Cut bacon strips in half and wrap 3 half strips around each breast.
Bake uncovered for 45 minutes. Let stand 5 minutes before serving. The blend of bacon and Boursin is ridiculously good!
And dessert ...
Peanut Butter Cheesecake Brownies. Tiffanee over at One Crazy Cookie has so many wonderful recipes to share. Please stop by her fragrant kitchen and tell her I said "Hi!"
People, this was only Saturday. Sunday (Father's Day) included a big breakfast of bacon, eggs, hash browns, beans and tortillas, pool-side lounging and swimming and more pina coladas, BBQ rib eye steaks, baked potatoes, corn on the cob and more brownies.
Happy Father's Day, my love.
Now get me to the treadmill!!!