2day's recipe: Blue Cheese Stuffed Buffalo Chicken Meatballs

One of my clients is on the Specific Carb Diet and I am really enjoying looking for recipes she and her family can enjoy.  Here is one of her favorites.  It is great for tailgating and different from traditional buffalo chicken wings. 
Enjoy!

Blue Cheese Stuffed Buffalo Chicken Meatballs

Ingredients 1 pound ground chicken 1 large stalk celery finely minced 1 1/2 teaspoons red wine vinegar 1/2 - 1 tsp red chile flakes (depending on how spicy you like things) 1/3 cup almond meal/flour About 1/3 cup crumbled blue cheese 3 tablespoons butter 3 tablespoons SCD legal hot sauce

InstructionsPreheat oven 450 F. Combine chicken, celery, vinegar, chile flakes, and almond meal/flour. Form meatballs, placing a few small blue cheese crumbles inside each one (see description above). Place meatballs about an inch apart in a large baking pan. Bake for 10 minutes and then rotate meatballs. Bake for another 10 minutes. While the meatballs are baking, in a medium saucepan over low heat, combine butter and hot sauce. Add the baked meatballs to the sauce in the saucepan and stir to coat. Serve hot/warm with celery sticks.


Yields: 18 meatballs

Read more: http://www.comfytummy.com/2011/02/04/bl

2day's recipe: Cajun-Spiced Pork Tenderloinwith Red Bean Salad

Good morning!
I wanted to share one of our family favorite recipes.  It is so delicious! 
Enjoy :-)

Cajun-Spiced Pork Tenderloinwith Red Bean Salad 

Straight from the Bayou! Pork rubbed in cajun spices and grilled until tender. Served with a warm red bean salad. Ingredients Salad 2 slices thick-cut bacon cut into 1/2-inch dice 2 tablespoons peanut or vegetable oil 1/2 cup 1/4-inch-diced yellow onion 1/2 cup 1/4-inch-diced celery 1/2 cup 1/4-inch-diced red bell pepper 1 can (12 oz) (16 ounces) red beans, rinsed 1 can (12 oz) (16 ounces) pinto beans, rinsed 2 tablespoons Creole or Dijon mustard 2 tablespoons granulated sugar 1 tablespoon cider vinegar 1/2 teaspoon Tabasco® sauce 1/4 teaspoon kosher salt 3 tablespoons finely chopped fresh Italian parsley Rub 2 teaspoons finely chopped fresh thyme 1 -1/2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon light brown sugar 3/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 2 pork tenderloins about 1 pound each, trimmed of silver skin 2 tablespoons Creole or Dijon mustard Peanut or vegetable oil

Instructions1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.
2. In a small bowl mix the rub ingredients.
3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.

Yields: 6

Weber's Charcoal Grilling™ by Jamie Purviance