Colonial Goods

With Nor's Sweet BBQ Ribs, you can enjoy the perfect mix of sweet and smokey flavors. There is a tasty dry rub on the tender ribs, and Nor's special sweet and sour BBQ sauce coats them. Together, they make a dish that will make your mouth water.

Ingredients: 2 racks of baby back ribs. 1 cup Nor's Sweet BBQ Sauce. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon black pepper. 1 teaspoon salt. 1/2 teaspoon cayenne pepper. 1/4 cup apple cider vinegar.

Instructions: Preheat your grill to medium-high heat around 375F/190C. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the dry rub. Remove the membrane from the back of the ribs and rub the dry mixture evenly on both sides of the racks. Place the ribs on the preheated grill and cook for 20 minutes per side, ensuring a nice char develops. Mix Nor's Sweet BBQ Sauce with apple cider vinegar for basting during the last 10 minutes of cooking. Baste the ribs with the sauce mixture and continue grilling until the ribs are tender and reach an internal temperature of 190F/88C. Remove from the grill, let them rest for a few minutes, and then slice between the ribs. Serve the Nor's Sweet BBQ Ribs with additional sauce on the side. Enjoy your delicious and sweet barbecue experience!

Enjoy these delicious grain-free and refined sugar-free paleo-friendly cookies. They're an ideal treat for those who live a paleo lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup coconut oil, melted. 1/3 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. 1/2 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, melted coconut oil, honey or maple syrup, vanilla extract, baking soda, and salt. Mix well to form a dough. Fold in the dark chocolate chips. Using a spoon or your hands, form small cookie dough balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious paleo cookies!

Veggie dogs with grilled portobello mushrooms, broccolini, and low-carb sausages served in lettuce wrap buns that are good for people on the keto diet.

Ingredients: 4 large portobello mushrooms, stems removed. 1 bunch broccolini, ends trimmed. 4 low-carb hot dog sausages. 4 low-carb whole grain or lettuce wrap buns. 2 tablespoons olive oil. Salt and pepper, to taste. Optional toppings: avocado slices, sliced red onion, mustard.

Instructions: Preheat grill to medium-high heat. Brush portobello mushrooms, broccolini, and sausages with olive oil. Season with salt and pepper. Grill portobello mushrooms and broccolini for about 4-5 minutes per side, until tender and lightly charred. Grill sausages for 6-8 minutes, turning occasionally, until heated through and grill marks form. Toast buns on the grill if desired. Assemble veggie dogs by placing a grilled portobello mushroom, broccolini, and sausage in each bun. Add optional toppings as desired. Serve immediately and enjoy!

Shrimp fra Diavolo with Penne is a delightful Italian-American dish featuring succulent shrimp cooked in a slightly spicy tomato cream sauce, served over al dente penne pasta. This dish bursts with flavors and is perfect for a cozy dinner with loved ones.

Ingredients: 1 lb penne pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/2 tsp red pepper flakes. 1 can 28 oz crushed tomatoes. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley, chopped for garnish. Grated Parmesan cheese optional, for serving.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Saut for about 1 minute until fragrant. Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. In the same skillet, add crushed tomatoes and season with salt and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally. Stir in heavy cream and simmer for an additional 2-3 minutes until the sauce slightly thickens. Return the cooked shrimp to the skillet and toss with the sauce to coat evenly. Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the sauce. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.

This healthy vegan fall salad has a lot of different textures and flavors. The barley and roasted pumpkin make it hearty, while the cranberries and pumpkin seeds make it sweet. It tastes great with a tangy balsamic dressing, which is a great taste of fall.

Ingredients: 1 cup barley, cooked. 2 cups pumpkin, cubed. 2 cups mixed salad greens. 1/2 cup dried cranberries. 1/4 cup pumpkin seeds. 1/4 cup chopped walnuts. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the cubed pumpkin in a bowl and add 1 tablespoon of olive oil, salt, and pepper. Toss the pumpkin to coat it. Place the pumpkin cubes on a baking sheet that has been lined with parchment paper. Roast for 25 to 30 minutes, or until the pumpkin is soft and slightly caramelized. To make the dressing, mix the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with the rest of the olive oil. In a large salad bowl, combine cooked barley, roasted pumpkin cubes, mixed salad greens, dried cranberries, pumpkin seeds, and chopped walnuts. Pour the dressing over the salad and gently toss it all together. Serve right away and enjoy!

These delicious gluten-free Christmas sugar cookies will get you in the holiday spirit. They're simple to make and look great with your favorite holiday designs on them.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 tsp vanilla extract. 1/4 tsp salt. Icing and sprinkles for decoration optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put sugar, butter, egg, vanilla extract, salt, almond flour, and coconut flour in a bowl. Mix until you get a dough. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Using cookie cutters, cut out the shapes you want, then carefully move them to the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool all the way down on the baking sheet before adding icing and sprinkles, if you want to.

A flavorful Paleo, Whole30, and low-carb dish featuring tender herbed chicken paired with apple-infused cauliflower rice. This recipe is packed with herbs and fresh flavors, making it a satisfying and healthy meal option.

Ingredients: 4 chicken breasts, boneless and skinless. 2 tablespoons olive oil. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. Salt and pepper to taste. 1 head cauliflower, grated or processed into rice-like texture. 2 apples, diced. 2 tablespoons ghee or clarified butter. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. Juice of 1 lemon.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, dried thyme, dried rosemary, salt, and pepper. Rub this mixture over the chicken breasts. Place chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until cooked through. While the chicken is baking, heat ghee or clarified butter in a large skillet over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add grated cauliflower rice and diced apples to the skillet. Cook for 5-7 minutes, stirring occasionally, until cauliflower rice is tender. Stir in chopped parsley, chopped cilantro, and lemon juice. Season with salt and pepper to taste. Serve the herbed chicken alongside the apple cauliflower rice. Enjoy!

The original French potatoes French food called "anna" is made of thinly sliced potatoes layered with butter and baked until golden and crispy. This side dish is simple but classy, so it's great for any event.

Ingredients: 4 large potatoes, thinly sliced. 1/2 cup unsalted butter, melted. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Grease a 9-inch 23 cm oven-proof skillet with butter. Layer the sliced potatoes in the skillet, overlapping them slightly. Brush each layer generously with melted butter and sprinkle with salt and pepper. Continue layering until all potatoes are used, finishing with a layer of butter on top. Cover the skillet with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are golden brown and crispy on top. Carefully invert the skillet onto a serving plate to unmold the potatoes. Slice and serve hot.