4 Tablespoons Kosher salt

3 Tablespoons Light brown sugar

1.5 Tablespoons Paprika

1Tablspoon Ground mustard

.5 Tablespoon Cayenne pepper

1Teaspoon fresh ground black pepper

 

Bring ribs to room temperature, and pat dry. Mix rub ingredients in bowl with fork. Apply rub, which will easily cover just over 1/2 rack ribs. Wrap tightly in cellophane and return to fridge for a minimum of 24 hours. Again bring to room temp, preheat oven to 315 degrees. Remove cellophane, wrap in aluminum foil, place on lipped baking sheet and bake for one hour and 45 minutes. Can be stored for up to 3 days in fridge. Heat grill to 400 degrees. Place ribs on grate, brush BBQ sauce on top, flip after 5 minutes and brush on bottom and flip again after 5 min. Flip every 3-5 to desired charring.

1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
olive oil

Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.

Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.

roasted-acorn-squash1Yield: 2 servings

1 acorn squash
olive oil
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste

  1. Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
  2. Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
  3. Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
  4. Place squash back into oven for 15-20 minutes until tops are slightly browned.

Optional: Sautee chopped chicken and add to filling.

Adapted from Mrs Healthy Ever After

 

Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista

Makes about 12 cups

1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

  1. Preheat oven to 375.
  2. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  3. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  4. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  5. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
  6. Stir the nutmeg into the soup.
  7. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

via Yummly

Crust
10-12 cinnamon graham crackers
1/2 stick butter (more as needed)

Filling
3 – 8 oz packages Philly cream cheese
3/4 c granulated sugar
3 eggs
2 teaspoon vanilla
1 pint sour cream
3 tablespoons powdered sugar

  1. Crush/powder grahams, melt butter completely, then combine in bowl. Press into bottom of spring form pan with spoon.
  2. Take soft cream cheese, granulated sugar, eggs, vanilla, sour cream and powdered sugar in bowl and mix completely. Pour into crust.
  3. Bake at 325 degrees for approx. 45 minutes. Top should have a slightly golden color. Allow to cool on countertop to touch, cover with foil, then refrigerate for minimum of 2 hours.

Makes 8 1-cup servings

4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk

  1. Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
  2. Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
  3. Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
  4. Remove habañero and serve.
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