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.
Enjoy!
Fit Chic