Spicy Smoked Ribs

These Spicy Smoked Ribs have just the right amount of heat and smoke. The dry rub gives the ribs strong flavors, and the slow smoking makes sure they are tender and juicy. Adding the last bit of barbecue sauce gives these ribs a sweet and sour glaze that makes your mouth water.

Ingredients:

• 3 lbs pork ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1/2 cup barbecue sauce
• 1/4 cup apple cider vinegar
• Wood chips for smoking

Instructions:

Remove the membrane from the back of the ribs for better flavor absorption

In a bowl, mix brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create a dry rub

Rub the spice mixture evenly over the ribs, ensuring all sides are coated

Wrap the ribs in plastic wrap and refrigerate for at least 2 hours or overnight for better marination

Prepare your smoker for indirect grilling, maintaining a temperature of 225F 107C

Add soaked wood chips for extra smokiness

Place the marinated ribs on the smoker grates and smoke for 4-5 hours or until the internal temperature reaches 190F 88C, basting with apple cider vinegar every hour

During the last 30 minutes, brush the ribs with barbecue sauce for a sticky glaze

Once done, remove the ribs from the smoker and let them rest for 10 minutes before slicing

Serve the spicy smoked ribs with your favorite sides and enjoy!

Cabbage, Carrot, and Chicken Stir-Fry

A tasty sauce is combined with tender chicken, crisp cabbage, and julienned carrots in this quick and healthful stir-fry recipe. Ideal for a dinner on a weeknight!

Ingredients:

• 2 cups cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/2 lb chicken breast, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon ginger, minced
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Heat vegetable oil in a large pan or wok over high heat

Add minced garlic and ginger, and saut for 30 seconds until fragrant

Add sliced chicken and stir-fry until cooked through, about 3-4 minutes

Push the chicken to one side of the pan and add the sliced cabbage and julienned carrots to the other side

Stir-fry the vegetables for 3-4 minutes until they start to soften

Combine chicken with the vegetables in the pan and add soy sauce and oyster sauce

Stir-fry for an additional 2-3 minutes, or until the vegetables are tender but still crisp

Season with salt and pepper to taste

Garnish with chopped green onions and serve hot

Enjoy your delicious Cabbage, Carrot, and Chicken Stir-Fry!

Eggs Benedict Burger

This Eggs Benedict Burger is a tasty take on the traditional breakfast dish. A juicy burger patty, Canadian bacon, a poached egg, and creamy hollandaise sauce are all put between two toasted buns. If you like brunch, this is your dream come true!

Ingredients:

• 1 lb ground beef
• 4 hamburger buns
• 4 large eggs
• 4 slices Canadian bacon
• 4 slices American cheese
• 2 tablespoons butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white vinegar
• 1/2 cup hollandaise sauce
• Fresh chives for garnish

Instructions:

Warm up the grill over medium-high heat

Mix the ground beef together and use salt and pepper to season the patties

To get the burger patties to the doneness you like, grill them for about 4 to 5 minutes on each side for medium-rare

To cook the Canadian bacon slices, put the skillet over medium-low heat and warm it up

Cook until both sides are just barely browned, then remove and set aside

Melt the butter over low heat in a different pan

Whisk the sauce constantly for about two to three minutes after adding the egg yolks, lemon juice, salt, and pepper

Take it off the heat and keep it warm

Put water in a big pot and heat it up until it boils

Put the white vinegar in

Turn down the heat to a low level, and then carefully crack each egg into the water one at a time

The eggs should be poached for two to three minutes, or until the whites are set but the yolks are still milky

Use a slotted spoon to take them out and let them drain on paper towels

For a minute or two, toast the hamburger buns on the grill until they get a little brown

Place a slice of Canadian bacon on the bottom bun of each burger

Then add a burger patty, a slice of American cheese, a poached egg, and a lot of hollandaise sauce

Put the top bun and fresh chives on top

Serve right away

Honey-Lime Chicken with Greek Yogurt Avocado Sauce

This marinated honey-lime chicken is bursting with flavor, perfectly complemented by a creamy Greek yogurt avocado sauce. The marinade infuses the chicken with sweet and tangy notes, while the sauce adds a refreshing and creamy element.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 limes, juiced and zested
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado
• 1/2 cup Greek yogurt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

In a bowl, mix together honey, lime juice and zest, minced garlic, olive oil, salt, and pepper

Place chicken breasts in a resealable plastic bag and pour marinade over them

Seal the bag and refrigerate for at least 1 hour

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center

While chicken is cooking, prepare the avocado sauce

In a blender or food processor, combine avocado, Greek yogurt, cilantro, lime juice, salt, and pepper

Blend until smooth

Serve grilled chicken with avocado sauce drizzled over the top

Spice Roasted Halibut w- Avocado Salsa Sushi

Delicious sushi rolls featuring spice-roasted halibut and fresh avocado salsa, offering a delightful fusion of flavors and textures.

Ingredients:

• 4 sheets nori seaweed
• 1 cup sushi rice, cooked
• 4 halibut fillets, about 4 oz each
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 tomato, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, chopped
• Juice of 1 lime

Instructions:

Preheat the oven to 400F 200C

In a small bowl, mix together paprika, cumin, garlic powder, salt, and pepper

Rub the spice mixture evenly over the halibut fillets

Heat olive oil in an oven-safe skillet over medium-high heat

Sear the halibut fillets for 2 minutes on each side

Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the halibut is cooked through

Remove from the oven and let it cool slightly

In a separate bowl, combine diced avocado, tomato, red onion, cilantro, and lime juice to make the avocado salsa

Lay out a sheet of nori seaweed on a bamboo sushi mat

Spread a thin layer of sushi rice evenly over the nori seaweed, leaving about 1 inch uncovered at the top

Place a halibut fillet on the rice near the bottom edge

Top the halibut with a spoonful of avocado salsa

Roll the sushi tightly using the bamboo mat

Slice the sushi roll into bite-sized pieces using a sharp knife

Repeat with the remaining ingredients to make additional sushi rolls

Serve the Spice Roasted Halibut Sushi with extra avocado salsa on the side

Keto Low Carb Lasagna with Fathead Noodles

This Keto lasagna recipe replaces traditional noodles with Fathead dough, creating a low-carb alternative that's just as satisfying. It's packed with savory flavors and cheesy goodness, making it a perfect dish for anyone following a ketogenic diet.

Ingredients:

• 1 batch of Fathead dough almond flour, cream cheese, mozzarella, egg
• 1 pound ground beef
• 1 cup low-carb marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

Prepare the Fathead dough according to your favorite recipe or package instructions, then roll it out into thin sheets resembling lasagna noodles

Cut the dough to fit your baking dish

Brown the ground beef in a skillet over medium heat, seasoning it with Italian seasoning, salt, and pepper

Layer the bottom of a baking dish with a thin layer of marinara sauce

Place a layer of Fathead dough on top of the sauce, followed by a layer of browned ground beef, a layer of ricotta cheese, and a sprinkle of shredded mozzarella

Repeat the layers until all ingredients are used, ending with a layer of Fathead dough on top

Sprinkle grated Parmesan cheese over the top layer

Cover the baking dish with foil and bake for 20 minutes

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly

Let the lasagna cool slightly before slicing and serving

Double Chocolate Biscotti

Enjoy the rich flavors of double chocolate in these crunchy biscotti cookies. Perfect for dipping into your favorite hot beverage!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, then stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chips and white chocolate chips

Divide the dough in half

On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide, spacing them apart

Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch

Remove from the oven and let the logs cool for 15 minutes

Reduce the oven temperature to 325F 160C

Using a sharp knife, carefully slice the logs on the diagonal into 1/2-inch thick biscotti

Place the biscotti cut side up on the baking sheet and bake for an additional 15-20 minutes, or until they are crisp

Remove from the oven and let the biscotti cool completely on a wire rack