The Yuck Stops Here – Week 17

This week, I’m trying something fun and different! I hooked up with Cheryl and Chrystal to co-host a fun foodie linkup called The Yuck Stops Here. Dozens of delicious recipes are featured here to liven things up and keep cooking from ever getting bland or boring. Fun, right? Each week on Tuesday, we’ll share a ton of different recipes and from all of those, we each choose one favorite to feature.

lemon ice cream sammys

For my first week, I’ve chosen these lovely lemon ice cream sandwiches from Meatloaf and Melodrama. In just a few short days, the temperatures have gone from fall-like and lovely to scorching and hot. It’s amazing how quickly things change around here. And so these lovely lemon ice cream sandwiches would absolutely hit the spot! Fresh, bright, cold, refreshing. What is there not to love about them?

Be sure to absolutely check out some of these posts for some deliciousness!

Welcome to week 17 of our awesome recipe link party The Yuck Stops Here! Last week we had our second DOUBLE FEATURE! Paige at The Happy Flammily will recieve this cute Double Feature Button to display on her blog because TWO Hostesses chose her Chocolate Fudge Cake as a favorite to feature for the week!

The Yuck STops Here Double Feature Button|Hot Momma's Kitchen Chaos

In case you missed it, here is the awesome post that was featured here on Hot Momma’s Kitchen Chaos AND on Yum Eating:

Chocolate Fudge Cake from The Happy Flammily


This week’s Most Clicked was:

The Yuck Stops Here #16 Most Clicked - Homemade All Natural Chocolate Peanut Butter Ice Cream|Hot Momma's Kitchen Chaos

Homemade All Natural Chocolate Peanut Butter Ice Cream from our FABULOUS HOST Chrystal of Yum Eating!

I think you can all see why this was the most clicked post this week, doesn’t it look YUM!? And if you have not yet taken the time to get to know Chrystal a little better, I encourage you to hop on over to her site and CHECK IT OUT! She is awesome and makes YUMmy food!

The MOST CLICKED is always my featured picture which runs on my home page!
I’m so thrilled for you, Chrystal, I hope you will proudly display the “I’ve Been Featured” button on your post and blog!

tysh logo photo 01

EVERY post in the party gets pinned to The Yuck Stops Here Pinterest Board!

Follow Cheryl King’s board The Yuck STOPS Here! on Pinterest.

Swing by sometime to check it out! ALL Features get Shared, Stumbled, Tweeted & Otherwise LOVED by your hosts and posted to The Yuck Stops Here Featured Pinterest Board! Don’t forget to link back if you want to be featured! Follow Cheryl King’s board Features from The Yuck Stops Here on Pinterest. Feel free to share the party with your friends and followers on social media using #yuckstopshere or #stoptheyuck. And VISIT, VISIT, VISIT! Let’s get to the important stuff! party rule photo 03

The Yuck Stops Here

(If you’d rather just post a link on your post here’s some info on how to do that)

This week we have a fabulous new host joining us! Please welcome Kim from Feed Me, Seymour by following her on at least one of her social media platforms!

The Yuck Stops Here Host Picture J

Follow Cheryl from Hot Momma’s Kitchen Chaos:

facebook twitter pinterest stumbleupon google-plus bloglovin

Chrystal from Yum Eating:

facebook twitter pinterest stumbleupon google-plus instagram bloglovin

Follow Kim from Feed Me, Seymour

facebook twitter pinterest stumbleupon google-plus instagram bloglovin

Would you like to build your blog traffic? Want to network with other food bloggers? Do you need to GROW YOUR BLOG? Wanna just have some FUN? Consider HOSTING! I am looking for temporary AND permanent HOSTS, so if you think you might be interested, check out the HOSTING INFORMATION PAGE to learn more!


If you were featured, grab an “I’ve Been Featured” button to show everyone how awesome you are! And remember, each co-host chooses her favorites, so click over to Chrystal at Yum Eating and Kim at Feed Me, Seymour to check out their favorites for this week!

The Yuck Stops Here

Slow Roasted Barbecue Ribs for #SundaySupper

 When it comes to barbecue, there is nothing more traditional than ribs. These slow roasted barbecue ribs are fall-off-the-bone tender and delicious.

Slow Roasted Barbecue Ribs

If there’s one thing I cannot resist, it is barbecue ribs. During a serious House of Cards marathon, I craved nothing but ribs for weeks. Dripping with sauce, meat falling off the bone, tender and tasty. There’s really nothing better for a barbecue than some drippy, saucy ribs. Paired with a cold beer, I’m set for life with a giant platter of these slow roasted barbecue ribs.

When the Sunday Supper theme of Summer Barbecues was announced, I didn’t think for more than two seconds on a meal choice. It had to be ribs. We’ve been eating them quite often around here lately. They cook slow and low in the oven for a few hours, which is perfect for a lazy Sunday evening meal. The slow cooking makes for a super, super tender piece of meat that practically falls off the bone. But first, slather the entire thing with a spicy, savory rub. It gives maximum flavor to the meat, which you later coat in barbecue sauce. Serve them with a side of paprika roasted potatoes, fries or some veggies and then dig in!

Slow Roasted Barbecue Ribs for #SundaySupper


  • 1 rack pork spareribs
  • 1 tsp. garlic salt
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. oregano
  • ¼ tsp. white pepper
  • ¼ cup brown sugar
  • BBQ sauce for topping


  1. Preheat the oven to 250 degrees.
  2. Combine garlic salt, cumin, black pepper, paprika, chili powder, oregano, white pepper and brown sugar in a bowl.
  3. Place the ribs on a foil-lined baking sheet upside down. Use half the rub and rub it on the ribs, coating completely.
  4. Flip them right side up and use the remaining rub on the ribs, coating them.
  5. Roast, uncovered, for 2 hours.
  6. After they’ve cooked for 2 hours, remove the ribs from the oven and pour BBQ sauce on top. Use a brush to spread the sauce onto the ribs.
  7. Cover the pan with aluminum foil and return to the over for an additional 2 hours. Unwrap, brush with a bit of additional sauce and put under the broiler for a minute.
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Sides and Accompaniments

Main Dishes


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.

Tropical Guavaritas

Traditional margaritas are always a nice treat during the summer months. But turn up the volume and try a sweet tropical guavarita instead.

Tropical Guavaritas

There are certain food items that a person just craves during summer. Corn on the cob, burgers, grilled cheddar brats, spicy foods, tropical drinks. Some of the best eating and drinking happens during the summer months when everything is fresh and abundant. And even though I’ll never give up on fall, I can always get on board with sipping fruity libations by the pool or beach when the weather peaks.

This summer, of course, is weird. Instead of those scorching temps, it’s almost fall-like. There’s a chill in the air and I wore a sweater today. I’m not complaining, I love this weather. But it doesn’t seem right. To stage a small, personal protest, I’m serving up some tropical guavaritas to kill the chill. Even if I have to fake it ’til I make it, I’ll sip these babies and soak in whatever sunshine and warmth I can.

It’s definitely the guava nectar that makes these drinks so special. Traditional margaritas can have a little bit of a sour kick to them. The guava here shines through, providing a summery sweetness, a lightness. If margs are your thing, this should definitely make the top of your list!

I’m sharing this recipe with The Yuck Stops Here.

Tropical Guavaritas


  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 cup lime juice
  • 2 cups guava nectar
  • ¾ cup tequila
  • ½ cup orange liqueur
  • Salt for rim


  1. Combine water, sugar and lime juice in a pan and bring to a boil. Stir, allowing the sugar to dissolve then remove from heat and let cool.
  2. Once cool, pour into a pitcher with guava nectar, tequila and orange liqueur. Stir well.
  3. Spread the salt on a plate. Using your finger tip, dip it in the mixture and run it along the rim of the glass. Place the glass in the salt and twist, coating the rim of the glass in the salt.
  4. Fill the glass with ice and pour the margarita mixture into the glass. Serve immediately.
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Quinoa Cakes with Garlic Kale

When breakfast is on the line, quinoa is the way to go. It’s filling, it’s hearty and super versatile. Quinoa cakes with garlic kale are just one of the many fantastic options.

Quinoa Cakes with Garlic Kale
Over this past weekend, I had the extreme honor of judging the Taste of Cambridge’s annual Crab Cook-Off. Let me tell you, if you are in the area and haven’t been, go. Plan your trip now. It’s not to be missed. Cambridge restaurants and shops all gather on the main street for a fun day of shopping, eating and partying. This year, I ate my weight in crab treats. Some of the stand outs included an amazing crab cake (or three), a crab pretzel unlike any other, crab nachos that were so amazing, I’m still dreaming about them and the most elegantly presented cream of crab soup I’ve ever eaten.

Needless to say, this week is all about detoxing. Everything was fantastic, perfectly seasoned and spiced, delicious, dreamy, amazing. But I left with an incredibly full and happy belly and woke up with about ten extra pounds on my thighs. I’m ok with it, the extra weight is worth it. But I need to clean out a little and head back to some healthier eating. That’s where this quinoa cakes with garlic kale come into play.

Quinoa Cakes with Garlic Kale

At this point, everyone’s heard of quinoa. It’s no longer a healthy buzz item but a full-blown power player in the food world. It’s high in protein, so it keeps you full for an extraordinary amount of time. I combined it with some chopped onion, a little garlic, some cheese. Then you fry them just a tad to get them nice and crispy. Dress the entire mess with a little kale that’s been sauteed in garlic. And top it with a fried egg because, well, fried eggs. Believe me when I say this breakfast is hearty, filled with good-for-you ingredients and perfect for throwing together in a snap!

Quinoa Cakes with Garlic Kale

Serving Size: about 8 to 10 patties


  • 2 cups quinoa, cooked
  • 4 large eggs, beaten
  • 1 onion, diced
  • 1/3 cup parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup bread crumbs
  • 2 large bunches kale, torn
  • 1 tsp. butter
  • Oil for frying


  1. Combine the cooked quinoa (2 cups quinoa cooked yields around 4 cups in total), egg, onion, parmesan cheese, 2 cloves garlic and bread crumbs in a bowl. Mix well to combine.
  2. Take the mixture and form it into patties. Heat oil over medium high.
  3. Once at temperature, take the patties and fry them in batches until golden on one side. Once golden, flip and cook until golden on the other side. Remove to a paper-towel lined plate.
  4. Once the patties are complete, melt the butter in a pan. Add the remaining 2 cloves of garlic and cook until fragrant, about 30 seconds.
  5. Add the kale and toss to coat. Sautee until it begins to wilt, about 2 minutes.
  6. Take a patty it with kale. Add a fried egg on top, if you choose.
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Cayenne Chocolate Walnut Ice Cream Cones

Ice cream is always a welcome treat. But when you put it in cayenne chocolate walnut ice cream cones, it is even better!

Chili Chocolate Walnut Ice Cream Cones

The Leftovers Club is here again and this month, I’ve been paired up with Elizabeth from Cooking with Milton. We instantly bonded over a love for cute dogs (we both have that market cornered). And Elizabeth was super easy when it came to food. Her dislikes? Raisins. I mean, how much better could that get? Raisins are disgusting anyway so the whole world of sweets, treats, foods and nibbles opened up.

Being July and prime ice cream season, I wanted to send Elizabeth something frosty and delicious. But you don’t play around with frosty treats when sending via mail. I know dry ice is an option and all but that stuff will take off your hands! At least I am of the belief that it will. Maybe it won’t but I’m not chancing it. So I thought of the next best thing and sent her ice cream cones! Not standard ice cream cones. No, no. They had to wow. They had to be special. So I coated them in some cayenne-spiced chocolate and tossed a bunch of chopped walnuts on top. Bingo. Seriously playful ice cream cones.

Chili Chocolate Walnut Ice Cream Cones1

The cayenne is just barely there. Just a kick of spice. That little hint of spicy flavor means you can still toss any ice cream in there and it will go well. I like classic vanilla but chocolate would work. Coffee would be extreme. Red velvet, out of this world.

And since we are in the middle of a heat streak here, please also check out this adorable video of Bao Bao eating a fruit popsicle. I die. The cuteness.

Chili Chocolate Walnut Ice Cream Cones2

Be sure to check out the rest of the amazing recipe swaps happening. And head over to Food Ramblings to sign up for the Leftovers Club. If you like getting mail and eating food, it’s for you!

Cayenne Chocolate Walnut Ice Cream Cones


  • 12 sugar ice cream cones
  • 2 cups dark chocolate melting wafers
  • ¾ tsp. cayenne
  • ½ cup finely chopped walnuts


  1. Place a sheet of parchment paper on a clean, dry surface.
  2. Heat a pot of water over high heat until it is boiling. Place a glass bowl on top and add the melting wafers to the bowl.
  3. Stir them carefully until they are fully melted. Once fully melted, add in cayenne and stir to combine.
  4. Take the cones and dip them into the chocolate, ¼ of the way to the top. Move them away from the bowl and sprinkle the walnuts on top of the chocolate.
  5. Place the cone on parchment paper until it dries, about 1 hour.
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