Ingredients 1-2 Racks of Baby Back or Spare Ribs Barbecue Sauce of Choice Salt Brown Sugar Black Pepper Smoked Paprika Cumin Instructions Preheat oven to 275 degrees. Remove “silver skin” from underside of the ribs. Mix dry ingredients together to create a dry rub. A store bought/pre-made dry rub is also and option and will cut down on prep time (Rufus Teague Meat Rub is one of my favorites – Rufus Teague – Meat Rub – Premium BBQ Rub – 6.5oz Bottle https://a.co/d/exyxBbC). Apply liberally to top & bottom of ribs. Wrap racks of ribs in tinfoil so it’s completely closed. If cooking more than one rack, wrap individually. Cook at 275 degrees for 3 hours. Take ribs out and open foil. Apply bbq sauce of choice and broil for 5 minutes. Let rest for 5-10 minutes and serve.Read more

Ingredients Wild Salmon Filets Cooking Oil of Choice Salt Pepper Other seasoning of choice (lemon pepper is a go to in the Dyce household) Instructions We’re are big fans of salmon, but not of soft skin! Enter the Crispy Skin Salmon recipe – it’s simple and delicious. Step 1: Take salmon filets out and pat dry with a paper towel or cloth. Step 2: Season with salt & pepper (liberally) and rest skin side up. Place filets in fridge uncovered for 30 minutes (this is the step that dries the skin out to guarantee crispy skin). Step 3: Coat bottom of pan with oil of choice (enough to cover the entire surface) and heat pan to medium-high to high heat. I usually cook this in a cast iron skillet and allow it to heat up for 5-7 minutes. Step 4: Place filets in skillet skin side down for 4 minutes....Read more

Ingredients 4-6 small bunches of collard greens 1 pound pork neck bones (subs: smoked ham hock, smoked mushrooms, pork or vegan sausage, smoked tofu) 2 tbsp granulated sugar 1 tbsp bacon grease (subs: coconut oil, sesame oil,  1 tbsp salt 2 tbsp hoisin sauce (sub: worcheshire sauce) 2 tsp apple cider vinegar ½ tsp crushed red pepper flakes (double if you like it hot) ¼ tsp garlic powder 1 tsp smoked paprika ¼ cup finely chopped onion Instructions Step1: start by pulling the greens away from the stems. Then roll a hand full of greens and cut horizontally to create small pieces. (removing the stems isn’t necessary, just a personal preference). Wash greens in cold water to remove any dirt/debris. Step2: rinse the neck bones off and put in large pot with enough water to fully submerge. Cover with lid and cook over medium-high heat for 45 minutes. Step3: after...Read more

Ingredients Boneless Skinless Chicken Thighs Cooking Oil of Choice Smoked Paprika Sea Salt  Black Pepper Instructions Season chicken thighs with salt, pepper, and smoked paprika and place aside. Next, heat  your pan (preferably cast iron) to medium-high heat for 5-8 minutes or until pan is hot. Once hot, add oil to pan so it coats the entire surface with a thin layer. Place chicken thighs in pan and cook for 5 minutes on each side or until internal temperature reaches 165 degrees (note: you can occasionally press the chicken thighs down with a spatula to get a better crust on the outside). Serve with sides of choice. Read more

Ingredients 1 LB Grass-Fed Ground Beef 1 Sweet White Onion Chopped 2 Cups Broth (I use chicken but you can use whatever you have, veggie, beef, water) 2 TBS Flour (I use a GF flour blend) 1 TBS Coconut Aminos 2 TBS Mustard ¼ Cup Canned Coconut Milk  1 Tsp Sea Salt Pepper to Taste Instructions Chop the onion and add onion and beef to the skillet on medium heat. IIf using lean ground beef, you might want to add a little coconut oil to the pan. Once the beef is browned and the onions are softened add the flour and mix to incorporate. Add the broth, salt, pepper, coconut aminos, mustard and mix well. Cook until thickened to your liking (probably around 8-10 minutes). Add the coconut milk, stir to combine, and serve over rice or noodles with a side of veggies;)Read more