Oven Baby Back Ribs

• 1 baby back pork ribs
• 2 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp of pepper
• 1/4 tsp of salt 
• Apple cider vinegar
• BBQ sauce of your choice

Preheat your oven to 275°F. Set aside turkey roasting pan with rack and aluminum foil.

Remove membrane from the back of the ribs. 

Mix spices in a bowl, and rub mixture on both sides of the ribs evenly. 

Place the rack of ribs on the on the rack with the bones side up and meat side down. 

Add a little apple cider vineagar and water to the bottom of the roasting pan, to cover the bottom. I just eyeball the apple cider vinegar and water ratios. 

Add foil to cover the top of the roasting pan. This will help seal in the moisture so the ribs do not dry out. 

Bake for 2.5-3 hours until the meat easily falls from the bones.

Remove the ribs from the oven, discard the aluminum foil, and brush both sides with BBQ sauce.

Place the ribs back in the oven and broil the ribs until the BBQ sauce begins to caramelize. Keep an eye on them so the bbq sauce does not burn. 

Cilantro Lime Vinaigrette

½ cup fresh lime juice
½ cup olive oil or avocado oil
½ cup fresh cilantro
2 teaspoons honey
2 cloves garlic grated
¼ teaspoon kosher salt

Chickpea Tu-No Melts

1/4 c finely chopped red onion (placed in a bowl of cold water 5 minutes & drained)
1 can peeled chickpeas (mashed but slightly chunky)
1/4 c yogurt
1 Tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp black pepper
2-4 dashes hot sauce

3 Tbsp sunflower seeds
1 1/2 Tbsp chopped fresh parsley

4 English muffins, split
shredded or sliced Swiss, provolone, or mozzarella

Mix all ingredients together from onion to hot sauce. Stir in the seeds and parsley.

Top each muffin half with about 1/4 c of filling. Bake for 5 minutes. Remove from oven, top with cheese, and bake another 3 minutes. 

Mexican Street Corn

3 15 oz cans corn, drained
2 Tbsp butter
salt
3 Tbsp mayo (yogurt or sour cream)
2 Tbsp lime juice
2 tsp chili powder
cotija
cilantro

Brown corn in the butter, then mix with salt, mayo, juice, & chili powder. Top with cilantro and cotija.

Strawberry Shortcake

2 lbs strawberries, hulled and quartered

For the biscuits:
Finely grated zest of 1 lemon (about 1 tablespoon)
1/4 cup plus 1 teaspoon granulated sugar, divided
2 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoon (1 stick) cold unsalted butter, cut into pieces
1 1/4 cups cold heavy cream

For the whipped cream:

1 1/2 cups cold heavy cream
2 tablespoons granulated sugar

1. Combine 2 pounds quartered strawberries, 1/4 cup granulated sugar, and 2 to 3 tablespoons lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.

2. Line a baking sheet with parchment paper and heat oven to 400°F. Place 1 tablespoon lemon zest and 1/4 cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.

3. Add 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt and stir with a fork.

4. Add 8 tablespoons cold unsalted butter (cut into pieces) and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.

5. Drizzle in 1 1/4 cups cold heavy cream and mix with a fork until combined. (Dough will be sticky.)

6. Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half). Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.

7. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.

8. Combine 1 1/2 cups cold heavy cream and 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not overwhip), about 90 seconds. (Alternatively, use a large bowl and an electric hand mixer.)

9. Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit.

Sweet Potato & Beef Taco Bowls

4 medium sweet potatoes, peeled and diced
2 Tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1 lb ground beef
3 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
2 avocados, diced
2 cups cottage cheese

optional toppings:
pickled onions
jalapenos
cilantro
salsa

Coat sweet potatoes with oil and spices (except taco seasoning) and roast at 425 for 25-30 minutes, stirring halfway through. 

Brown the ground beef and season with the taco seasoning and about 2 Tbsp water, stirring until combined. 

Assemble the bowls with potatoes, beef, cottage cheese, avocado, and toppings.

Tuna Salad

From FeelGoodFoodie.com

2/3 cup greek yogurt
1/4 cup lemon juice
2 tablespoon Dijon mustard
1/2 teaspoon black pepper
2 tablespoon dill or parsley chopped
4 5-ounce white albacore tuna in water drained
4 celery stalks minced
4 tablespoons red onion minced