BBQ Ribs (Gluten Free)

Makes 4 Servings

 

1 – Rack of pork ribs

2 tsp - Garlic powder

1 tsp - Chipotle seasoning

½ tsp – Cayenne

½ tsp – Ground Mustard

Freshly Ground Pepper

Pinch of Salt

2 Tbsp - Brown sugar (golden)

Gluten Free BBQ Sauce

Preheat oven to 350 degrees

• Add water to broil pan until halfway full; cut baby back ribs in half and place on a broil pan rack. Sprinkle ribs with garlic, chipotle seasoning, freshly ground pepper, salt, cayenne, ground mustard, and brown sugar.  Cover ribs lightly with foil, leaving the ends open to allow the ribs steam.  Cook for 1 hour.
• Turn oven down to 300 degrees and cook for 1 hour 30 minutes
• Turn on BBQ on medium heat
• Coat ribs with BBQ sauce and put on BBQ for 5 minutes each side.  Serve warm.

Stuffed Pork Tenderloin

Makes 8 Servings (2 slices per serving)

Ingredients:

 2 lbs – Pork Tenderloin

3 garlic cloves, minced

1/2 of a small lemon juiced

1 Tbsp – Dijon mustard

1 ½ tsp – Light tasting olive oil

Pinch of salt

Freshly ground black pepper

8 slices – Reduced fat mozzarella cheese

2 cups – Fresh baby spinach

6 slices peppercorn bacon, cooked and crumbled

4 leaves of fresh basil, thinly sliced

Directions:

Preheat oven to 425 degrees

1.       In a small bowl combine the minced garlic, Dijon mustard, lemon juice, and 1 tsp olive oil; mix well.

2.       Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

3.       Remove plastic wrap and spread the Dijon mixture on the inside of the pork. 

4.       Add a layer of the mozzarella, bacon, and top with spinach.

5.       Slowly roll the pork loin starting with the long side, make sure the stuffing doesn’t fall out.  Tie the pork at 2 inch intervals with kitchen string.

6.       Seasoning with the remaining olive oil and salt and pepper.  Place on a rack in a baking pan.

7.       Bake uncovered for 30 minutes or until 160 degrees.  Let stand 10 minutes before removing string and slicing.

Taco Seasoning

2 Tbsp Chili Powder

1 1/2 Tbsp Ground Cumin

1 1/2 Tbsp Paprika

1 Tbsp Oregano

1 Tbsp Garlic powder

1 Tbsp Onion powder

1 tsp Salt

1 tsp Ground Chipotle Chili

Pinch of chili flakes (to your spice level)

Mix all ingredients together and store in a air tight container.  Use 1-2 Tbsp per 1 lb of meat with 1/4 cup water.

Shrimp Tacos with Cabbage Slaw and Avocado Sauce

Shrimp

1 tsp – Paprika

½ tsp - Cayenne

½ tsp - Ground Cumin

½ tsp - Chili Powder

1 tsp - Onion Powder

½ tsp - Oregano

1 tsp - Garlic Powder

½ tsp - Oregano Leaves

½ tsp – Thyme

1 lb - Shrimp

1 tsp – Light olive oil

1.  In a bowl combine all seasonings, then sprinkle over shrimp and put in the fridge until ready to cook.

2.  In a pan over medium heat add olive oil then shrimp.  Cook 5 to 6 minutes or until done.

Avocado Sauce

1 - Avocado, pitted

1 – Lemon freshly squeezed

1 – Large handful cilantro (fresh)

½ of a Jalapeno pepper, seeds removed

2 – Tbsp Light olive oil

1 – Chipotle pepper in adobe sauce

½ tsp – Garlic powder

½ tsp – Ground cumin

Pinch of salt

1/8 cup water to thin sauce (use more if needed)

1.   Add all ingredients except for water into a food processor or blender. Blend until combined

2.   Add water a little bit at a time until you reach desired consistency.

3.   Place in the fridge until ready to be used.

Cabbage Slaw

¼ of a Red Cabbage head, sliced thinly

¼ cup – Fresh Cilantro chopped

1 tsp – Light olive oil

Salt

1.  Thinly slice the red cabbage and place in a bowl.  Add chopped cilantro and olive oil.  Mix slaw and add salt.  Set aside until ready to use.

Other Ingredients

Lettuce leaves (use as taco shell)

Put it all together.

1.  Place a little of the avocado sauce on the lettuce leaf, add cabbage slaw, and top with shrimp.

2.  Serve and enjoy!