Ingredients

DRY RUB:

RIBS:

BBQ SAUCE:

Instructions

TO MAKE THE DRY RUB:

1. Combine all the ingredients into a bowl and whisk together.

TO MAKE THE BBQ SAUCE:

1. Add all the bbq sauce ingredients into a saucepan and whisk until combined.
2. Bring to a boil, then simmer on low for 45 minutes.

TO MAKE THE RIBS:

1. Rub the dry rub all over the front and back of the ribs.
2. Cook on low for 7-8 hours (I do 7) or high for 4 hours.
3. While the ribs are cooking make your bbq sauce.
4. Remove from the slow cooker and broil in your oven for 2-3 minutes on the rack closest to the top of the oven.

Ingredients

Directions

1. Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
2. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Rinse and pat the shrimp dry and place in a bowl. Season with the red pepper flakes and kosher salt and set aside.
3. Drizzle the olive oil in a heavy skillet and heat over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the spices and cook for about 30 seconds. Add the tomatoes and simmer, uncovered, for about 20 minutes, stirring occasionally.
4. Remove from the heat and place the shrimp into the tomato sauce and crumble the feta cheese over the top. Bake for 15-18 minutes or until the shrimp are cooked through.
5. Sprinkle with the dill and serve with crusty bread for dipping up the awesome sauce.

Ingredients

For The Chicken

For Spicy Oil

Directions

1. In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
2. Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded. 
3. In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding. 
4. Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.

Ingredients

Directions

1. Preheat oven to 400° and grease a 9”-x-13” baking dish with cooking spray. Place lemon slices on bottom of dish and place salmon on top. Season with salt and pepper. 
2. In a medium bowl whisk together mustard, oil, honey, garlic, and red pepper flakes. Season with salt and pepper then pour sauce over salmon. 
3. Roast salmon until cooked through and flakes easily with a fork, 20 minutes. 
4. Turn oven to broil and broil another 5 minutes, if desired. 
5. Garnish with parsley before serving

Ingredients

Directions

1. Season salmon all over with oregano, salt and pepper. 
2. In a large skillet over medium heat, heat olive oil. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate. 
3. Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently, until tomatoes just begin to burst. Remove from heat and squeeze over lemon juice. 
4. Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.

Ingredients

Directions

1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
2. Preheat a large skillet over medium-high heat. Drizzle with oil and sear meat on all sides until golden brown with a crust, about 10 minutes. Transfer meat to the slow cooker. Add butter and scrape the pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute then transfer to the slow cooker.
3. Add remaining ingredients to slow cooker, then season with salt and cook on low until meat is tender, 6 to 8 hours. Remove stalk of rosemary.
4. Garnish with parsley and serve immediately.

Ingredients

Directions

1. Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken. 
2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. 
3. Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up. 
4. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. 
5. Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.