The big joke when I was pregnant with my second son, 10 years ago now, was that I was going to go into labor on Labor Day that year.
It was a possibility; baby Luke was due September 5 and Labor Day was September 1 that year.
It turns out that he was born, as planned, by scheduled C-section on September 4, but I remember taking FULL advantage of the holiday weekend to rest up and get ready for his birth.
While I was pregnant, I had gestational diabetes and was on a very strict diet that was high in protein and included carefully measured amounts of certain complex carbohydrates. However, there was pretty much no restriction on servings of meat, including these boneless ribeye steaks, which we grilled the Monday before he was born.
Blackened Ribeye Steaks
3 Tbsp chili powder
2 tsp dried thyme
1 tsp cayenne pepper
1/2 tsp ground white pepper
1/2 tsp celery seeds
1/2 tsp dill weed
1/2 tsp garlic powder
1/4 tsp onion powder
4 (1 1/4-inch-thick) boneless ribeye steaks (about 12 oz each)
1/4 cup plus 2 Tbsp vegetable oil
Preheat the grill to medium-high. In a bowl, combine the chili powder, thyme, cayenne, dill weed, white pepper, celery seeds, garlic powder and onion powder. Rub the steaks with the oil, then season with salt and the spice mixture. Place on the grill, cover and cook for 5 minutes; turn, lower the heat to medium and grill 5 more minutes for medium-rare.
Nutritional Information: Calories Per Serving: 1015, Calories from Fat: 754, Fat: 84 g, Trans Fat: 0.1 g (28 g Saturated Fat), Cholesterol: 225 mg, Sodium: 292 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 61 g