Smoky BBQ Ribs

Delight in the rich, smoky flavor of perfectly smoked ribs, with the choice to wrap for tenderness or embrace a firmer bark. A mouthwatering blend of spices and a sweet-tangy basting sauce make these ribs a barbecue masterpiece.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons black pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar

Instructions:

Take off the membrane on the back of the ribs so that the flavor can get in better

Gather brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl

This is the dry rub

Make sure the coating is even by rubbing the mixture all over both sides of the ribs

Use your favorite hardwood chips to heat your smoker up to 225F 107C for extra flavor

Place the ribs directly on the grates of the smoker and smoke them for three hours, making sure the temperature stays the same

No need to: After 2 hours, you can choose to wrap the ribs in foil for a more tender finish or leave them alone for a firmer bark

To make a basting sauce, put BBQ sauce and apple cider vinegar in a saucepan and simmer for 10 minutes while the meat is smoking

Every 20 minutes during the last hour of smoking, baste the ribs with the sauce to make sure they get a glossy glaze

There is no need to wait for the ribs to reach 190F 88C before cooking them

Take ten minutes to rest them before cutting them

Make sure to serve your smoked ribs with extra BBQ sauce on the side

Brown Sugar Garlic Pork Chops

Brown Sugar Garlic Pork Chops have both sweet and savory flavors that you will love. The bone-in pork chops are marinated in a tasty mix of garlic, brown sugar, and soy sauce, and then they are grilled until they are just right. A delicious dish that is easy to make and tastes great.

Ingredients:

• 4 bone-in pork chops
• 1/4 cup brown sugar, packed
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a small bowl, mix brown sugar, soy sauce, minced garlic, paprika, salt, and pepper to create a marinade

Place the pork chops in a resealable plastic bag and pour the marinade over them

Seal the bag and refrigerate for at least 30 minutes

Preheat the grill or grill pan over medium-high heat

Remove the pork chops from the marinade and discard the marinade

Brush each pork chop with olive oil and grill for 4-5 minutes per side or until cooked through

Garnish with chopped fresh parsley before serving

Smokey Chipotle Cheddar Burgers with Mexican Street Corn Fritters

Indulge in the smoky, spicy flavors of chipotle cheddar burgers paired with crispy, savory Mexican street corn fritters. This recipe brings together the bold tastes of the grill and the irresistible crunch of golden fritters for a satisfying meal.

Ingredients:

• 4 burger buns
• 1 lb ground beef
• 1 cup shredded chipotle cheddar cheese
• 1/4 cup chipotle mayo
• 1/2 cup cornmeal
• 1 cup canned corn kernels, drained
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped red onion
• 1 egg
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

In a bowl, combine ground beef, shredded chipotle cheddar cheese, salt, and pepper

Mix well and form into 4 patties

Preheat grill or skillet over medium-high heat

Cook the burger patties for about 4-5 minutes on each side or until desired doneness

Meanwhile, in another bowl, combine cornmeal, corn kernels, cilantro, red onion, egg, flour, baking powder, salt, and pepper

Mix until well combined

Heat vegetable oil in a skillet over medium heat

Spoon the corn mixture into the hot oil to form fritters

Fry until golden brown on both sides, about 2-3 minutes per side

Remove from skillet and drain on paper towels

Toast the burger buns lightly on the grill or skillet

Spread chipotle mayo on the bottom half of each bun

Place a cooked burger patty on top, followed by a couple of Mexican street corn fritters

Top with the other half of the bun

Serve immediately and enjoy!

Creamy Cajun Chicken Pasta

This tasty chicken pasta dish has Cajun spices and a creamy sauce that you will love. Great for a cozy dinner during the week or having people over.

Ingredients:

• 2 chicken breasts, diced
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 250g penne pasta, cooked al dente
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Add the diced chicken to a bowl and mix it with the Cajun seasoning until it is well covered

Put olive oil in a big skillet and heat it over medium-high heat

After you add the chicken, cook for about 5 to 6 minutes, until it turns brown and is fully cooked

Take the chicken out of the pan and set it aside

Put sliced onion and bell peppers in the same pan

For about 4 to 5 minutes, cook until soft

After you add the minced garlic, cook for one more minute

Add chicken broth and heavy cream

Bring to a low boil

Add grated Parmesan cheese and mix it in until it melts and is smooth

Put the chicken and pasta back in the pan after they are done cooking

Toss until the creamy sauce covers everything well

Add pepper and salt to taste

Before serving, sprinkle with fresh parsley

Gluten-Free Strawberry Banana Bread

Indulge in the sweet flavors of ripe bananas and fresh strawberries with this gluten-free strawberry banana bread. It's naturally sweetened with honey and coconut sugar, making it a healthier option for those with dietary restrictions. Perfect for breakfast or as a snack!

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, diced
• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions:

Preheat your oven to 350F 175C

Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal

In a large mixing bowl, combine the mashed bananas, diced strawberries, coconut sugar, honey, applesauce, eggs, melted coconut oil, and vanilla extract

Mix well

In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, and ground cinnamon

Slowly add the dry ingredients to the wet ingredients, stirring until well combined

Pour the batter into the prepared loaf pan and spread it evenly

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean

Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes

Then, transfer it to a wire rack to cool completely

Once cooled, slice and enjoy your delicious gluten-free strawberry banana bread!

Chocolate Covered Cherry Shot

Indulge in the rich flavors of cherry and chocolate with this decadent shot. Perfect for a sweet and satisfying treat.

Ingredients:

• 1 oz cherry liqueur
• 0
• 5 oz chocolate liqueur
• 0
• 5 oz cream

Instructions:

In a shot glass, pour cherry liqueur

On top of the cherry liqueur, put chocolate liqueur

Pour cream on top slowly to make it look like it's stacked

Paleo 'Cheesy' Noodles

Indulge in a delicious and comforting Paleo-friendly 'cheesy' noodle dish that's also suitable for AIP and vegan diets. Spaghetti squash stands in for traditional noodles, while a creamy 'cheese' sauce made from nutritional yeast and coconut milk adds richness and flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 cup nutritional yeast
• 1/2 cup coconut milk
• 2 tbsp arrowroot flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric powder
• Salt and pepper to taste

Instructions:

Set oven temperature to 400F 200C

Scoop out the seeds after cutting the spaghetti squash in half lengthwise

Squash halves should be placed face down on a parchment paper-lined baking sheet

Bake until tender, about 40 to 45 minutes

Take out of the oven and allow to cool down a little

'Noodles' are made by scraping the squash flesh with a fork

Add the nutritional yeast, coconut milk, arrowroot flour, onion, garlic, and turmeric powders to a saucepan

Stirring constantly, cook over medium heat until the sauce thickens

To taste, add salt and pepper for seasoning

After adding the "cheesy" sauce, toss the spaghetti squash noodles to ensure they are thoroughly coated

Enjoy and warm up!

Asado de Boda Tacos

Asado de Boda Tacos are a traditional Mexican dish made with slow-cooked red chile pork that is very tender. The spicy, rich sauce made from dried chiles, fragrant spices, and soft pork makes these tacos a real treat for the taste buds. For a real taste of Mexico, put fresh cilantro, radishes, and a squeeze of lime on top of them.

Ingredients:

• 3 pounds boneless pork shoulder, cut into 2-inch cubes
• 4 dried New Mexico red chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cloves
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• Corn tortillas, for serving
• Chopped fresh cilantro, for garnish
• Sliced radishes, for garnish
• Lime wedges, for garnish

Instructions:

Put the dried chiles in a dry skillet over medium-low heat

Toast them for a few seconds on each side until they start to smell good

Watch out not to burn them

Put the hot chiles in a bowl and pour hot water over them

Soak them for twenty minutes or so, until they get soft

Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, salt, and pepper to a blender

The chiles should already be soaked

Mix until the paste is smooth

You can add some of the liquid used to soak the chilies if you need to help the mixture blend

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat

Put in the pork cubes and cook them all over until they are brown

Pour the chile paste over the pork that has been browned, and then stir the meat to cover it all

Toast the chile paste for a few minutes to make the flavor better

Bring the chicken broth into the mix and bring it to a simmer

Turn down the heat, cover, and let it cook slowly for two to three hours, or until the pork is soft and cooked all the way through

If you need to, you can add more chicken broth to keep the sauce thick

You can shred the pork with two forks or your hands after it's done cooking

Let it cook in the sauce for another 10 to 15 minutes so it can soak up more flavor

You can heat the corn tortillas up in the microwave or a dry pan

Put a lot of the shredded pork on each warm tortilla to start putting the tacos together

Put chopped cilantro, sliced radishes, and a squeeze of lime juice on top

Serve your tasty Asado de Boda Tacos right away and enjoy!

Cucumber Mint Quinoa Salad

A refreshing and healthy salad featuring quinoa, crisp cucumbers, and fresh mint, dressed in a zesty lemon vinaigrette.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cucumbers, diced
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Rinse the quinoa thoroughly under cold water

In a medium saucepan, combine the quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed

Remove quinoa from heat and let it cool completely

In a large mixing bowl, combine the diced cucumbers, chopped mint leaves, and finely chopped red onion

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing

Add the cooled quinoa to the cucumber mixture, and then drizzle the dressing over the salad

Toss everything together until well combined

Refrigerate for at least 30 minutes to allow flavors to meld before serving

Serve chilled and garnish with additional mint leaves if desired

Summer Salad with Radishes and Caper Dijon Dressing

This Summer Salad with Radishes and Caper Dijon Dressing is a delightful combination of fresh greens, crisp radishes, and a zesty dressing. It's the perfect side dish for any summer meal, and the caper Dijon dressing adds a burst of flavor that will keep you coming back for more.

Ingredients:

• 4 cups mixed salad greens
• 1 cup thinly sliced radishes
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large bowl, combine the mixed salad greens, sliced radishes, chopped parsley, and capers

In a separate small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined

Drizzle the dressing over the salad and toss to coat the ingredients evenly

Serve immediately as a refreshing summer salad

Spicy Grilled Shrimp with Cucumber Cilantro Rice

This recipe combines the strong tastes of grilled shrimp that is spicy with cucumber cilantro rice that is cool and fresh. It's a great dish for seafood lovers who want a spicy and filling meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 1/2 cups water
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

Warm the grill up to a medium-high level

Mix paprika, garlic powder, cayenne pepper, salt, and pepper with olive oil in a bowl

Then fold in the shrimp

Skewer shrimp on sticks

Grill shrimp for two to three minutes on each side, or until they are pink and fully cooked

At the same time, run cold water over the jasmine rice until the water runs clear

Put rice and water in a saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the rice is done and the water is gone

Flake the rice with a fork after it's done cooking and let it cool down a bit

Put cooked rice, diced cucumber, chopped cilantro, and lime juice in a large bowl

Sprinkle to mix

Put grilled shrimp on top of rice with cucumber and cilantro

If you want, you can add more cilantro and lime wedges as a garnish

Vegan Spinach Ricotta Pierogi Close

Enjoy the delightful combination of spinach and vegan ricotta cheese stuffed inside tender pierogi wrappers. This vegan version offers a flavorful and satisfying dish suitable for any occasion.

Ingredients:

• 1 cup spinach, finely chopped
• 1 cup tofu, crumbled
• 1/2 cup vegan ricotta cheese
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package vegan pierogi wrappers
• Water, for sealing

Instructions:

In a mixing bowl, combine the chopped spinach, crumbled tofu, vegan ricotta cheese, nutritional yeast, minced garlic, salt, and black pepper

Mix until well combined and the mixture holds together

Take a vegan pierogi wrapper and place a spoonful of the spinach ricotta filling in the center

Moisten the edges of the wrapper with water and fold it over the filling, pressing the edges firmly to seal

Repeat with the remaining wrappers and filling

Bring a pot of salted water to a boil

Carefully drop the pierogi into the boiling water and cook until they float to the surface, about 3-4 minutes

Remove the pierogi with a slotted spoon and drain excess water

Serve the vegan spinach ricotta pierogi close hot, garnished with your favorite sauce or toppings