Ingredients:
2 lbs.sweet potatoes (or yams), unpeeled and quartered
1 tbsp. walnut oil
4 green onions, thinly sliced (both green and white parts)
6 slices bacon, cooked until crisp and crumbled
¼ c. olive oil mayonnaise
1 tsp. fresh rosemary, finely chopped
1 clove of garlic
¼ tsp. black pepper
½ tsp. salt
1/4 cup of pine nuts
Directions:
1. Preheat oven to 400 degrees.
2. Toss quartered potatoes in walnut oil, garlic and sprinkle with salt and pepper. Place on a rimmed cookie sheet and roast until browned.
3. Meanwhile, in a large bowl combine green onions, bacon, rosemary, pine nuts and mayonnaise. Once potatoes are done, add potatoes to bowl. Season with salt and pepper. Toss and serve warm.
Fire-Cracker Pork Rib
Ingredients:
4 pounds pork spareribs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon of creole seasoning
1 teaspoon garlic powder
1 teaspoon chili powder
¾ teaspoon dried oregano
½ teaspoon pepper
¾ cup buffalo-style wing sauce (gluten free)
Instructions
Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquets, if necessary, to maintain an even grill temperature.
Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
Dessert
Red, White, and Blue Cake
Ingredients:
2 1/2 cups coconut flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups coconut milk half and half (preferably vanilla flavored)
4 large egg whites
1 1/2 cups palm sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
red and blue gel paste coloring
Directions:
1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess.
2. To Make Cake: Mix together flour, baking powder and salt. Whisk together half and half and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you’d like. Scoop each of the batters into their own prepared pan.
3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too.
Tips:
*Don’t use liquid food coloring to dye the cake batter. You’ll end up adding too much liquid to the mixture and it won’t turn out great. Gel paste coloring can be found at baking supply stores or craft stores. It’s concentrated, and it will give you the deep red and blue hues you’re looking for in this cake.
Whipped Cream Frosting:
1 cup heavy cream
2 tablespoons of honey
1 teaspoon of cinnamon
Directions:
1.Place the cream, cinnamon and honey in a large bowl
2.Whip with a hand blender until stiff peaks form
Serve!
Have a great 4th of July and I hope these recipes are useful to you!
Fit Chic