Smokey Spice Rub

Smokey Spice Rub

A traditional spice to use of anything from meats to veggies. You can throw this on steaks, hamburgers, pork, chicken, fish, and sautéed vegetables.

Servings: 2 – 3

Ingredients

Quantity

Smoked Paprika

¼ cup

Sea Salt

1/8 cup

Light Brown Sugar

¼ cup

Garlic Powder

2 tbsps.

Onion Powder

3 tbsps.

Black pepper

1 tbsp.

Oregano, Thyme, or Basil

1 tsp.

Cayenne Pepper (Optional)

1 – 2 tsps.

Directions

1.     Mix all ingredients together and place in an airtight container. Keeps up to 2 months.

Reference

Little Figgy posted July 14, 2014 on

http://www.littlefiggy.com/smokey-spice-rub/

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BBQ Spice Rub

BBQ Spice Rub

A spice to be rubbed on chicken, pork, and/or beef. An easy way to infuse seasoning and flavour into any meat.

Servings: 8

Ingredients

Quantity

Brown Sugar

½ cup

Paprika

½ cup

Ground Black Pepper

1 tbsp.

Salt

1 tsp.

Chili Powder

1 tbsp.

Garlic Powder

1 tbsp.

Onion Powder

1 tbsp.

Cayenne Pepper

1 tsp.

Directions

1.     Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag.

Reference

Found on http://allrecipes.com/recipe/229329/bbq-spice-rub/

Maple Garlic Pepper Rub

Maple Garlic Pepper Rub

This is a spice specifically designed to infuse a maple flavour into chicken or pork to boost the flavour profile. The sweet, salty, peppery, and garlicky nature of this rub with have you taste buds screaming for more.

Servings: Varies

Ingredients

Quantity

Pure Maple Sugar

½ cup

Kosher Salt

2 tbsps.

Granulated Garlic

1 tbsp.

Cracked or Coarsely Ground Black Pepper

1 tbsp.

Directions

1.     Mix all ingredients together and store in a cool, dark place in an airtight jar.

Cook’s Notes

2.     For optimal flavour, keep this rub in a tightly lidded jar in a cool, dark place up to 6 months.

3.     Unless you have a very thin cutlet of meat you’re rubbing and cooking, you will not want to cook things rubbed with this over super high heat. The sugar content is such that it may scorch. It does very well as a rub for items to be braised, slow roasted, or grilled over indirect or low heat/coals.

Reference

Rebecca – As seen post April 2, 2015 on

http://www.foodiewithfamily.com/maple-garlic-pepper-rub/

Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork – Slow Cooker Recipe

Your next cheat day meal is here! An instant crowd pleaser when you’re craving pulled pork. Instantly pair with dinner rolls and a bowl of coleslaw to create your own sandwiches.

Servings: 4-6

Ingredients

Quantity

Pork Butt/Port Shoulder Roast

1

Salt, Pepper, & Garlic Powder

As Needed

Onion

1, sliced

Dr. Pepper

1 can

BBQ Sauce

¾ cup

Directions

1.     Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.

2.     Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.

3.     The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.

4.     Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.

5.     Serve on crusty rolls with coleslaw if desired.

Reference

Holly – Posted February 16, 2014

http://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Large one-pot meals are a great choice for university students running on limited time. With plenty of leftovers that heat up quickly, you will have quick and easy lunches and dinners for the coming days. The ability to freeze the leftovers is another advantage to this dish to preserve the food from spoiling.

Serves: 4-6

Ingredients

Quantity

Sweet Potatoes / Jewel Yams

1lb.

Ground Lamb

1lb.

Onion

1 medium, chopped

Celery

3 stalks, chopped

Carrots

3 medium, chopped

Spinach or Kale

2 cups, chopped

Garlic Cloves

3, minced

Herbs de Provence

1 tbsp.

Tomato Paste

2 tbsps.

White Wine or Broth

½ cup

Tapioca Starch (Optional)

1 cup

Broth or Stock

1 cup

To add to sweet potatoes

Butter

2 tbsps.

Garlic Cloves

2, minced

Egg Yolks (Optional)

2

Rosemary, Thyme, or Basil

1 tbsp., chopped

Sea Salt

1 tsp.

Ground Pepper

½ tsp.

Directions

1.     Peel and cube the sweet potatoes. Add them to a large pot of cold water with a pinch of salt water.   Bring the water to a boil and simmer until the potatoes are fully softened (pierce with a fork to check after about 15 minutes). Once softened, drain the potatoes out in a colander and set them aside to cool to room temperature.

2.     Preheat the oven to 400F.

3.     While the potatoes are boiling, add the ground lamb to a large greased sauté pan over medium high heat. Add a pinch of sea salt and ground pepper, crumble the meat up, and cook until browned, about 10 minutes. Remove the browned lamb from the pan and set it aside. Add the chopped onion, celery, and carrots to the hot pan and sauté until softened, about 5 minutes. Add the spinach and sauté until wilted, about 3 more minutes. Add the garlic, herbs de provence, and tomato paste and stir them in for about a minute. Add in the white wine and scrape the bottom down for any browned bits.

4.     Dissolve the tapioca starch (if using) into the broth and pour it into the pan. Add the browned meat back in and stir well. Continue to cook over medium heat until the sauce starts to bubble and thicken, about 3 minutes. Pour the meat mixture out into a baking pan (approximately 9×13 or 8×10).

5.     Add the cooked sweet potatoes to a large food processor.   Add in the butter, minced garlic, egg yolks, chopped rosemary, sea salt, and ground pepper. Process until smooth and fluffy, about 2 minutes, scraping down the sides as needed. Pour the potatoes out over the meat mixture and smooth it out. Sprinkle with additional herbs de provence, as desired.

6.     Bake for 40-45 minutes, or until the top is golden and the edges are bubbly.

Reference

Posted June 15, 2015 on

http://barerootgirl.com/nourish/2015/6/14/sweet-potato-shepherds-pie