2 racks of baby ribs (riblets)
¾ cup Aunt Jayne’s BBQ Sauce
Cut the ribs into pieces (one bone per piece)
Place riblets into a large pot of water.
Bring to a boil and boil for about 5 minutes.
Drain and cool slightly.
Pre-heat BBQ to medium heat.
Arrange pieces on BBQ rack and brush on a generous amount of Aunt Jayne’s BBQ sauce.
Grill until the BBQ sauce starts to look like it is drying slightly (about 10 minutes)
Turn with tongs and brush on a generous amount of BBQ sauce.
Grill about 10 minutes.
Turn again and grill another 5 minutes.
I like to have them just starting to blacken on the edges.
NOTE: I am allergic to pork, so I use beef ribs that the butcher has cut into little pieces for me. My family prefers the pork.
1 cup chopped fresh baby spinach
¼ cup each of finely chopped green and red bell peppers
½ cup GF biscuit mix
½ tsp white pepper
Lightly grease a pie pan.
Preheat oven to 375ºF.
In a large bowl, beat the eggs until fluffy.
Add remaining ingredients and stir well.
Pour mixture into prepare pie pan.
Bake 20 to 30 minutes. It will puff up and lightly brown.
Serve hot with bacon and fruit.
In a discussion on Gluten Free Faces I learned that there is a need for children to connect with other children with the same dietary restrictions so that they don’t feel so different from the other kids. Makes sense right?
What I have done is to start a sub-group on Allergies-r-us called “Kids Connecting With Kids”
Here is how it works.
If you have a child that has Celiac disease, Diabetes or a food allergy, you e-mail me.
I will find another kid in the same area and same age group for your kid to connect with.
The initial meeting (on line) will be done through me. Once I am sure the two kids are compatible, I will let them connect directly with each other.
There is no cost for anyone for this – I just want to help the kids.
The e-mail address to be used for this is firstname.lastname@example.org
6 rice tortillas
10 ounces of frozen chopped spinach, thawed.
1 cup of yogurt (plain)
½ cup grated mozarella
½ cup of green onions, chopped.
½ cup of fresh parsley, chopped.
3 tbs lemon juice.
Pinch of dried dill.
Drain the spinach until it is almost dry.
Combine with yogurt, cheese, onions, parsley, lemon and dill.
Spread 1/6th of the spinach mixture onto each tortilla, going right to the edges.
Roll the tortilla up and fasten with a tooth pick.
Refrigerate at least 2 hours.
Slice into ½ inch pinwheels.
4 skinless, boneless chicken breasts
1 tbs olive oil
1 ½ cups rice bread crumbs
½ tsp oregano
½ tsp parsley
½ tsp basil
½ tsp pepper
2 cups GF chicken broth
Mix together the crumbs and spices in a pie plate.
Heat a large skillet with the olive oil over medium heat..
Wash the chicken and roll in crumb mixture.
Add chicken breasts and brown on both sides.
Add broth, cover and lower heat to low.
Cook for about 20 minutes.
Breakfast is the most important meal of the day!
I am always on the look-out for new breakfast ideas and this morning I tried making my Cream of Rice cereal with raisins, almonds, cinnamon and just a touch of palm sugar.
The result: YUM!!!