BBQ Onion Meatballs

Review: There are so many variations of the ways you could make this meal. It was amazing. I made the ground beef with everything listed below, plus Worcestershire sauce and a splash of Dale's Steak Seasoning. Next time I'm going to try and add diced jalapenos.

Ingredients:
1lb - ground meat (beef, pork, veal, turkey, combination?)
1 - egg
1/2c - bread crumbs
1/2c - shredded parmesean cheese
3 - yellow onions (medium to large)
salt, pepper, season to taste
1 package - bacon
1/2c BBQ sauce

Directions:
1. Mix meat, egg, crumbs, cheese and seasonings.
2. Cut top and bottom off onion, cut in half, peel of skin, then separate onion into layers (I diced the small layers to not waste any onion!)
3. Take a handful of meat mix and put inside an onion layer.
OPT - press more meat mix onto the exterior of the onion, you can stack as large as you would like
4. Wrap each ball with 3-4 slices of bacon
5. Bake in a baking dish at 425F for approximately 40 minutes. or until cooked at 165
6. Add BBQ sauce all over, then bake an additional 5 minutes.

Credits:

BBQ Onion Meatballs

hugsandcookiesxoxo.com/

BBQ Baked Ribs

Review: I've basically never had a grill until recently when I moved in with my boyfriend and he has one. So I've had to learn how to cook everything without a grill. Now that I have this amazing fall off the bone recipe, I don't know that I'm even capable of having grilled ribs now!

Ingredients:
2 racks - Uncooked Ribs (I'm personally a St Louis gal, but if you like baby back have at it!)

Dry Rub:
1/2c - Brown Sugar
1-1/2tsp - Paprika
1tbs - Kosher Salt
1-1/2tbs - Pepper
1/2tsp - Cayenne Pepper
1/2tsp - Garlic Powder
1/2tsp - Onion Powder

Sauce:
1 - Bottle BBQ Sauce (Sweet Baby Rays Original is my favorite right now)
OPT - 1-2tbs - Liquid Smoke

Directions:
1. Dry the racks with a paper towel, cut a slice down the back membrane and peal the membrane off. If you need more help with this there are a bunch of articles on Google about why/how to peal the membrane. It really helped me if I used a paper towel to grip the membrane and slowly peal it off.
2. Mix dry rub seasonings in a bowl and rub into both sides of ribs. Tightly wrap ribs in tin foil. (ChewOutLoud recommends refrigerating with the dry rub over night, I've never had the patience to try this, and the ribs come out amazing regardless)
3. Preheat oven to 350°F and bake foil wrapped ribs for 2 hours.
4. Remove ribs, let cool enough to handle. Remove from foil, discard juices, and lather both sides with BBQ sauce mixed with liquid smoke if desired. Broil for 5 minutes or until tops are nicely browned. Watch carefully.

Credit:
ChewOutLoud.com
BBQ Baked Ribs

Yummy Grilled Zucchini

Review: Oh dear yes. The lemon zest all over it was like the icing on the cake... or the icing on the zucchini? However you want to look at it, the flavoring of the zucchini was spot on!

Ingredients:
6 - Zucchini
1/4c - Olive Oil
1tsp - Kosher Salt
1tsp - Black Pepper
2 - Lemons, zest & juice
1tsp - Kosher Salt, for garnish

Directions:
1. Chop the ends of the zucchini, then slice into quarters lengthwise; place into a large Ziploc bag
2. Add in olive oil, salt, pepper, zest of 1 lemon and juice of 2 lemons. Seal the bag and shake it all around, coating all of the zucchini.
3. Fire up the grill, and sear all sides of the zucchini until nice and tender. (Don't burn them like bae did!)
4. Zest the other lemon, and combine with extra teaspoon of kosher salt. Chop together with knife creating "Lemon Salt", sprinkle atop finished zucchini and serve!

Credit:
ThePioneerWoman.com
Yummy Grilled Zucchini

The BEST Cauliflower Pizza

Review: OH MY GOODNESS. Mind you, I didn't dry my crust enough, so it was a little crumbly, but the flavor in this crust was amazing.

Ingredients:
1 - Small to Medium Head Cauliflower
1/4tsp - Kosher Salt
1/2tsp - Dried Basil
1/2tsp - Dried Oregano
1/2tsp - Garlic Powder
OPT - Few Shakes Crushed Red Pepper
1/4c - Shredded Parmesan Cheese
1/4c - Shredded Mozzarella Cheese
1 - Egg
OPT - 1T - Almond Meal

(These are just ingredients for the crust, don't forget to get your desired toppings!)

Directions:
1. Preheat oven to 450°F
2. Wash, dry and trim florets. I cut off all of the stem.
3. Put florets into food processor and pulse until powdery. If you don't have a food processor you can use a cheese grater to grate the cauli.
4. Put cauliflower into a microwave safe bowl, cover and microwave for 4 minutes. Dump cauliflower onto a towel and let cool to handle. Wrap dishtowel and wring until dry. Then wring some more. And get a new towel and wring again! I thought that mine was dry enough, but it ended up crumbly, so even when you think it's dry, wring it 5 more times!
5. Put the SUPER DRY cauliflower into a bowl and mix with cheeses, seasonings and almond meal (if desired). I didn't measure out the seasonings, I just threw a bunch in the bowl until I liked how it looked. Add egg, and mix with hands.
6. Tightly form together on parchment paper, don't make it too thick or too thin.
7. Cook for 7 to 11 minutes or until golden brown. Remove, add toppings then cook an additional 5 to 7 minutes. In the picture above, I did pesto and tomatoes with mozzarella cheese.

*Tips*
I recommend checking Michelle's blog listed below. She has additional tips and tricks to follow!

Happy Eating!

Credit:
TheLuckyPennyBlog.com
The BEST Cauliflower Crust Pizza

Mom's Grand Shepard's Pie

Review: One of my favorite childhood dishes. It's such hard work, and so much food, but so worth it in the end! It's also delicious as lunch the next day.

Ingredients:
1lb - Ground Beef
2 cans - Yellow Corn
2 cans - Campbell's Tomato Soup
1 bag - Potatoes

Directions:
1. Peel, boil & mash potatoes.
2. Cook the ground beef.
3. Mix the beef & corn together.
4. Layer in baking dish: potatoes, soup, beef/corn
5. Cook in the oven at 350°F for 15-20 minutes or until bubbling on top.
5. Enjoy!

Credits:
My wonderful mother!

Fiesta Chicken Salad

Review: Oh my goodness. My boyfriend is a very picky eater, but when I made this for him for lunch he texted me with how amazing I was. "Pfft, this guy is just sucking up, there's no way he likes it that much..." -The obvious thought any sane woman would have. Then I tried it. And oh my goodness! It was an orgasm in my mouth. You can eat it on a sandwich, alone, with chips or on a lettuce wrap. It's also paleo & dairy free!!

Ingredients:
1 - Package Perdue Short Cuts Southwest Chicken, diced or shredded
1 - Avocado, mashed
1/2 - Red Bell Pepper, diced
1/4c - Fresh Cilantro
2 - Scallions, sliced thinly (or 2tbs finely diced red onion)
1/4tsp - Cumin
1/4tsp - Paprika
Pinch - Cayenne Pepper

Directions:
1. Mix all ingredients together, refrigerate and enjoy whichever way you'd like!

Credits:
www.BowlOfDelicious.com
Fiesta Chicken Salad (No Mayo/Dairy Free)

Margarita Chicken

Review: I love it. It's so delicious. It's definately at its finest when it's cooked on the grill, however I don't have a grill so I typically bake it. It's the perfect main course for a cook-out!!

Ingredients:
2c - Non-Alcoholic Margarita Mix
3tbs - Lime Juice
1 - Clove Garlic, Crushed
3-4 - Chicken Breast
1tsp - Coarse Salt

Directions:

1. Mix margarita mix, lime juice and garlic in a resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

2. Heat grill. Place chicken skin side up. Brush with marinade; sprinkle with ½ teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining ½ teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally until juice of chicken is no longer pink when centers of thickest pieces are cut.

Credits:
Betty Crocker
Grilled Margarita Chicken