Here is the 2nd installment of recipes for the 4th.
The main course is the most important so here are some key recipes guaranteed to knock your and your guests socks off!
Crockpot Pork Loin and Red Potatoes
Ingredients:
2lb pork tenderloin
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried oregano
1 tsp onion powder
1 Tbsp of Dijon mustard
2-3 cloves of garlic
2 cups of free range chicken broth
1 can cut green beans or 2 cups of green beans
1 bag of baby carrots
1 can of full fat coconut milk
12 red potatoes cut in half
2 Tbsp of grass-fed butter or coconut oil
Directions:
In a large crockpot place pork loin, diced potatoes and butter. Next add chicken broth, coconut milk, and Dijon. Add in the carrots and green beans. Then place garlic, basil, rosemary, oregano, and onion powder on top of the roast. Cook on high for 4 hours or medium to low for 6-8.
Aloha Burgers
Ingredients:
8 pineapple slices
8 boneless skinless chicken breasts
1 large sweet onion
1 tablespoon of coconut oil
4 lettuce leaves
6 bacon strips
2 tablespoons of olive oil mayo
1/4 cup of gluten-free teriyaki sauce
1 tablespoon of honey
3 tablespoons of soy sauce
1 teaspoon of garlic
1/4 teaspoon of ginger
2 avocado remove skin and slice
Directions:
Place chicken breasts into a plastic zipper bag with soy sauce, honey, ginger, garlic, and teriyaki seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the bag. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, and is no longer pink inside.
To assemble, the burger spread mayo on one side of chicken breast, and top each with, 1 1/2 slices of bacon, a slice of pineapple, a slice of tomato, avocado, and the top with a wrapped lettuce leaf.
Fire Cracker Ribs
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.
Happy 4th of July!
Fit Chic