Traeger Memorial Day Ribs

These Traeger-smoked baby back ribs are the highlight of your Memorial Day feast. The perfect combination of sweet and savory, with a touch of heat, will have your guests coming back for more.

Ingredients:

• 2 racks baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup barbecue sauce

Instructions:

The membrane behind the ribs should be removed

To make the rub, combine the brown sugar, paprika, cayenne pepper, black pepper, salt, chili powder, garlic powder, and onion powder in a bowl

Apply a thick layer of the mixture to the ribs on both sides

Set the temperature on your Traeger to 225F 107C

For three hours, place the ribs directly on the grill grates and smoke them

After three hours, cover the ribs with foil and smoke them for a further two hours

After giving the ribs a gentle shake, cover them with barbecue sauce and let them smoke for a further half hour to solidify the sauce

Take them out of the Traeger, give them ten minutes to rest, then cut and serve

Smoked Brisket

Indulge in the rich, smoky flavors of perfectly smoked brisket with this easy-to-follow recipe. The combination of spices in the rub creates a mouthwatering crust, while the slow smoking process ensures a tender and flavorful result.

Ingredients:

• 1 whole beef brisket 10-12 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• Wood chips hickory or oak

Instructions:

Trim excess fat from the brisket, leaving a thin layer for flavor

Combine salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub

Generously coat the brisket with the rub, ensuring an even distribution

Wrap the brisket in plastic wrap and refrigerate overnight for optimal flavor absorption

Preheat your smoker to 225F 107C using hickory or oak wood chips for a rich smoky flavor

Place the brisket on the smoker grates, fat side up, and smoke for approximately 1

5 hours per pound

Maintain a consistent temperature and add wood chips as needed for smoke production

Once the internal temperature reaches 200F 93C, wrap the brisket in foil and let it rest for at least 30 minutes

Slice against the grain and serve

Enjoy the smoky goodness

Matcha Chia Pudding

This matcha chia pudding is a healthy, easy-to-make vegan and gluten-free breakfast or snack option. Chia seeds are packed with nutrients and omega-3 fatty acids, while matcha powder adds a boost of antioxidants and subtle earthy flavor.

Ingredients:

• 2 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 tsp matcha powder
• 1/4 tsp vanilla extract

Instructions:

In a bowl, whisk together chia seeds, almond milk, maple syrup, matcha powder, and vanilla extract until well combined

Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the mixture to thicken and the flavors to meld

Stir the pudding before serving, and divide into two bowls or jars

Garnish with your favorite toppings like sliced fruits, nuts, or shredded coconut if desired

Pizza Pasta Salad

A delightful fusion of pizza and pasta in salad form, this Pizza Pasta Salad is bursting with flavors of pepperoni, mozzarella, fresh vegetables, and a zesty dressing.

Ingredients:

• 8 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced red onion
• 1 cup diced pepperoni
• 1 cup mozzarella cheese, cubed
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil leaves
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

Follow the directions on the package to cook the rotini pasta until it is al dente

Run cold water over the drain and rinse

Put the cooked pasta, pepperoni, black olives, red and green bell peppers, red onion, mozzarella cheese, Parmesan cheese, and chopped basil leaves in a large bowl

Add the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to a small bowl

Use a whisk to mix the ingredients

Add the dressing to the pasta salad and mix it all together until its well covered

The pasta salad should be put in the fridge for at least an hour with the lid on so that the flavors can mix

Give the salad one last toss and taste to see if the seasoning needs to be changed before serving

Enjoy Serve cold

Bacon Roses

Learn how to create beautiful and tasty bacon roses with this simple recipe. These bacon roses make a perfect appetizer or garnish for any dish.

Ingredients:

• 12 slices of bacon
• Toothpicks

Instructions:

Preheat your oven to 375F 190C

Take each slice of bacon and roll it up tightly, starting from one end to the other, to create a rose shape

Secure the bacon rose with a toothpick through the bottom to keep it in place

Place the bacon roses on a baking sheet lined with parchment paper, making sure to leave some space between each one

Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and golden brown

Remove the bacon roses from the oven and let them cool for a few minutes before serving

Enjoy your delicious bacon roses

Low Carb Almond Breaded Pork Chops

With these Low Carb Almond Breaded Pork Chops, you can get the crunch without the carbs. These pork chops have a tasty almond flour mixture that gives them a satisfying crunch while keeping the carb count low. This tasty and guilt-free dish gives you the best of both worlds.

Ingredients:

• 4 boneless pork chops
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil

Instructions:

Preheat the oven to 400F 200C

In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, dried thyme, salt, and black pepper

Mix well to create the breading mixture

Dip each pork chop into the beaten eggs, ensuring even coverage

Coat the pork chops in the almond flour mixture, pressing the breading onto the chops to adhere

In an oven-safe skillet, heat olive oil over medium-high heat

Add the breaded pork chops to the skillet and sear for 2-3 minutes on each side, or until golden brown

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145F 63C and the breading is crisp

Remove from the oven and let the pork chops rest for a few minutes before serving

Serve the Low Carb Almond Breaded Pork Chops with your favorite low-carb sides for a delicious and satisfying meal

Indulge in the delightful combination of almond breading and juicy pork chops with this low-carb recipe

The crispy exterior and tender interior make for a perfect, guilt-free dish thats both satisfying and flavorful

Enjoy a low-carb feast with these Almond Breaded Pork Chops, a delightful alternative that brings together the goodness of almond flour and the savory taste of perfectly cooked pork

Ham with Rosemary, Oranges, and Olives

This savory ham with rosemary, oranges, and olives will wow your guests. A tasty mixture of orange, rosemary, and olives is used to glaze the ham. This makes a festive and fragrant dish thats great for any event.

Ingredients:

• 1 bone-in ham 8-10 lbs
• 1 cup fresh orange juice
• 1/2 cup orange marmalade
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 3 tablespoons fresh rosemary, chopped
• 1 cup pitted Kalamata olives
• Salt and black pepper to taste

Instructions:

Preheat your oven to 325F 163C

Place the ham in a roasting pan, fat side up

In a bowl, whisk together fresh orange juice, orange marmalade, Dijon mustard, olive oil, and chopped rosemary

Pour half of the orange mixture over the ham, ensuring its well coated

Cover the ham loosely with foil and bake for about 2 hours, basting with the remaining orange mixture every 30 minutes

In the last 30 minutes of cooking, uncover the ham, add pitted Kalamata olives to the pan, and continue baking until the ham reaches an internal temperature of 140F 60C

Remove from the oven and let it rest for 15-20 minutes before slicing

Serve the Ham with Rosemary, Oranges, and Olives slices, drizzled with pan juices and accompanied by olives

Enjoy the delightful combination of citrusy, herby, and savory flavors