Eat and Listen: Florida Georgia Line


You can’t turn on country radio without hearing the sweet sounds of the duo Florida Georgia Line. They have the perfect crusin’ music and they really capture the sound of summer. When “Cruise” first hit the radio, I downloaded and played it over and over again with the windows down, so everyone in my neighborhood could enjoy. Either that or my neighbors were responsible for sticking a rusty nail in my tire…

When I went to put together a meal for “Here’s To The Good Times…This Is How We Roll,” I was hoping to capture those last few days of summer. It seems like this summer went by way too fast. It’s a sure sign when you see Halloween merchandise in Marshall’s. Bless.

But, we still have Labor Day and we still have some summer nights left in us. So, crank up your music loud and fire up the grill because we have a great summer meal waiting for you!

Cruisin’ Summer Brew

“Baby you a song, you make me wanna roll my windows down, and cruise…”


1 12 oz can of Coors Summer Brew

1 oz Peach Schnapps

2 oz fresh lemonade


Stir together your peach schnapps and fresh lemonade, and pour over ice. Pour your beer (any summer shandy will do) over your iced mixture and garnish with a lemon. This serves 1, so if you want to make a big batch, multiply everything by 4.

Heat of the Summer Roasted Cauliflower (with Jalapeno Pesto)

“If there was something to burn, we were burning it…”


2/3 cup of fresh cilantro

1/3 cup olive oil

1/3 cup pine nuts

2 jalapenos, chopped and de-seeded

3 oz fresh lime juice

½ head of cauliflower


Start by making your jalapeno pesto. Take your cilantro, chopped jalapenos, pine nuts and lime and stick it in a food processor. Chop, then slowly add your olive oil until it resembles a paste. Season with salt and pepper and then pulse a few more times until it resembles pesto.

Pre-heat your oven to 400 degrees. Toss your chopped cauliflower in olive oil and roast for about 30 minutes, or until it looks done. Remove, toss in your jalapeno pesto, and stick in the oven for about 5 more minutes. Pesto will keep in an airtight container in the fridge. It’s hard to make cauliflower taste good, but this recipe is a good contender.

Get Your Shiner Bock on Grilled Chicken

“Baby get your shine on…”


For marinade:

½ cup olive oil

2/3 cup Shiner Bock

3 tbsp Spicy Mustard

2 tbsp Worcestershire sauce

2 tbsp Horseradish

juice of half a lime


2 half-pound chicken breasts


Mix together all of the liquid ingredients for your marinade. Season your raw chicken with salt and slice the tops horizontally. In a gallon bag, put your chicken and marinade. Let set for about 3 hours, the longer the better. When you go to prepare your chicken, heat the grill and throw on your chicken breasts and cook until heated through.

Let us know if any of these recipes worked for you! We’d love to hear about it in the comments!

Image Source: CMA, BigStock