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Since this is the Labor day weekend and I know all healthy kicks are out the window, why not try something that will be tasted on your BBQ ribs….
2 Tablespoons Brown Sugar
1 Tablespoon Paprika
1½ Teaspoon Salt
1 Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper
½ Teaspoon Ground Cumin
½ Teaspoon Garlic Salt
½ Teaspoon Onion Salt
¼ Teaspoon Celery Salt
Meat: 2 racks of St. Louis style ribs
Sauce: 1 bottle of your favorite BBQ sauce (sweet or spicy)
Other items: 1 bottle of yellow Mustard, 1 roll of Aluminum Foil, 1 bottle Apple Juice (approx 20 oz), and 1 spray bottle
First, clean the ribs by removing the membrane from the back of each rack of ribs and any excess fat.
Second, combine all rub ingredients in a mixing bowl and blend together. (see list below)
Then coat ribs with mustard and generously apply rub, evenly coating all sides. Now you are ready to place them on your smoker or grill.
The smoker/grill should be kept at approx 250 degrees at all times which allows them to cook low and slow. When using a grill, do not put the meat directly over the fire. Build your fire in one side (add a piece of hickory wood for smoke flavor) and place meat on other side of smoker/grill. Put your apple juice in spray bottle and apply to ribs every hour.
After approximately 3 hours remove ribs from smoker/grill. At this time you will lay each rack on a sheet of aluminum foil, sprinkle a little more rub on top of the ribs, spray with apple juice and then wrap them up. Take the wrapped ribs and put them back on the smoker/grill and cook for approx 2 more hours. At this time, you will remove the ribs from the smoker/grill, unwrap and place the ribs back on the smoker/grill to firm them up for approx 30 minutes. Now, open smoker/grill and coat ribs with sauce (see below) and leave them on for 30 more minutes. This allows the sauce to stick to the ribs. Now take ribs off the smoker/grill, cut and serve.
Recipe found on Wendyshow.com
- 1 1/2 cups white whole-wheat flour (see Tip)
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/3 cup smooth natural peanut butter
- 5 tablespoons canola oil
- 4 tablespoons unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped roasted peanuts
- Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
- Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
- Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.
- Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired
Tips & Notes
- Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
- Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Per cookie: 58 calories; 3 g fat ( 1 g sat , 1 g mono ); 7 mg cholesterol; 7 g carbohydrates; 3 g added sugars; 1 g protein; 0 g fiber; 30 mg sodium; 23 mg potassium
Recipe found on Everyday Health
There is an medical condition so obvious that a physician can diagnose without performing a single diagnostic test. It can be spotted in an instant. It’s so common that it is seen everywhere — at malls, in restaurants, on the golf course, and strolling down the street. It has reached epidemic proportions in the United States. I’m sure you’ve seen it, too, among your family and friends, and maybe when you look in the mirror. It’s your waistline!!!!
The condition has many names but the two that rings the loudest bells are heart disease and diabetes. According to Dr. Arthur Agatston, there’s one clue that’s a dead giveaway: It’s your waistline. One of my colleagues says that when a patient’s belly is the first body part to enter his office, the diagnosis is made. If you have gained weight in middle age and most of it is in your belly, you are likely part of the American epidemic of pre-diabetes. And if you don’t start eating better and exercising, full-blown diabetes will almost certainly be in your future. After a meal, it is the job of insulin to help transport fats as well as sugar from the blood into the tissues. As you develop insulin resistance, fats accumulate in your bloodstream and hang around much longer than usual. During this time, changes in your blood fats occur — your LDL (bad cholesterol) particles and your HDL (good cholestrol) particles become smaller and your total HDL is reduced. These changes are also associated with high blood fat levels measured in the form of triglycerides. The fact that these fats are in your bloodstream longer also favors their accumulation in the vessel walls.
So, if you have gained predominantly belly fat as an adult and there is diabetes in your family (even if it occurred in a parent or grandparent late in life), you probably are insulin resistant and have pre-diabetes. The diagnosis of pre-diabetes is made if you meet three of the five following criteria:
- Central obesity: A waist circumference of greater than 40 inches for men and 35 inches for women
- Elevated triglycerides: Greater than or equal to 150 mg/dL
- Low total HDL: Less than or equal to 40 mg/dL for men and less than or equal to 50 mg/dL for women
- Elevated blood pressure: Systolic blood pressure of greater than or equal to 130 mm Hg and diastolic blood pressure of greater than or equal to 85 mm Hg
- Elevated fasting glucose: Greater than or equal to 100 mg/dL
Reference: Everyday Health, Arthur Agatston
1/2 pound lean ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Season ground turkey to taste
1 tablespoon olive or vegetable oil
1/4 cup chopped yellow onions
1 cup sliced white button mushrooms
1 teaspoon chopped garlic
1/4 pound small elbow macaroni or wide egg noodles, cooked
1/2 cup beef broth
1/4 cup sour cream (instead of sour cream you can use buttermilk for healthier version or lite sour cream)
Season the beef with the salt, pepper, and Essence.
In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.
Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Recipe from Emeril’s