This rub came about as an experiment in the kitchen from the spicy steak and chop rub we’ve used on many occasions.  I had found a potato recipe that looked really great, and I wanted to compliment the spuds with similar flavors.  This is the best thing I’ve ever placed onto our bone-in chops!  And for good measure, the potato recipe is included as well.  Very simple, and very delicious.  Enjoy.

Directions:  Mix dry ingredients and rub generously into chops.  Allow the rub to penetrate for at least 4-6 hours, refrigerated and covered.

1 tablespoon thyme

1 tablespoon turmeric

1 tablespoon sea salt

1 tablespoon seasoned salt

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon ground black pepper

Crispy Potato Roast

I have to give credit where it is due, this recipe came from PBS via Martha Stewart’s Everyday Food program.  It will not disappoint!

1. Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture. Using a mandolin, slice potatoes crosswise very thinly.
2. Arrange potatoes thin sides up in dish slightly fanning out slices as you go. Wedge shallot slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture. Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.

This is one of my favorite rubs ever.  I’ve used it on chops, rib steaks, beef brisket – you name it.  It goes great with just about any cut of meat.  To really give it some zip, add two tablespoons of chili powder!  Be certain to save your unused rub by storing it in a Ziploc or Tupperware container.

Directions:

Mix dry ingredients and rub generously into chops.  Allow the rub to penetrate for at least 4-6 hours, refrigerated and covered.

Ingredients:

• 1 tablespoon chili powder
• 1 tablespoon red cayenne pepper
• 1 tablespoon sea salt
• 1 tablespoon seasoned salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 1/2 tablespoon ground black pepper

Ingredients:

• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tsp garlic salt
• 1 tsp black pepper
• Salt
• 1 (4-5 lb) whole cut up chicken
• 3 cups olive oil
• 1 – 2 cups milk

Directions:

Place buttermilk in a medium bowl. On a plate, mix together flour, garlic salt, black pepper and salt. Dip chicken in buttermilk and cover with flour mixture.

In a large skillet, heat oil. Place coated chicken in hot oil and brown on all sides. Reduce heat to medium-low and continue cooking, covered, until tender and internal temperature reaches desired temp. Remove chicken from skillet and drain on paper towels.

Discard all but 2 tablespoons of frying oil. Over low heat, stir in 2 – 3 tablespoons flour with salt and pepper. Stirring continuously, cook a minute or so. Stir in 1 – 2 cups milk, stirring constantly. Reduce heat to low and simmer, while stirring, for about 5 minutes or until thickened.

Ingredients:

• 10 tortilla shells
• onion
• Handful of jalapeño pepper, finely chopped
• 1 can cream of mushroom soup (Amy’s Soups)
• 1 can cream of chicken soup (Amy’s Soups)
• 4 cups Colby & Monterey jack cheese
• 1 8 oz container sour cream
• Cumin or Mexican seasoning – to taste
• 2-3 large chicken breasts – sliced

Directions:

Preheat oven to 350. Cook chicken (I like to boil mine). In skillet, saute onion in oil until transparent. To skillet, add the 3 cans of soup (do not dilute), sour cream, and cumin to taste. Simmer over low heat until creamy. Spoon two large spoonfuls of soup mixture to just cover the bottom of 9 x13 baking dish. Dice the chicken. Add chicken and jalapenos to the soup mixture. Take each tortilla and spoon out soup mixture to cover middle of tortilla. Add some cheese. Roll and place in baking dish until all tortillas are used. Pour remaining soup mixture over top of tortillas, sprinkle with remaining cheese. Cook at 350 degrees for approximately 30 minutes.

Ingredients:

Boil chicken until thoroughly cooked.  Cool and remove all meat from bone.

For dumplings:

• 1 ½ cup flour
• 1 tsp salt
• 1 ½ tsp baking powder
• 1 cup milk

Directions:

Mix all ingredients together and form dough.  If too sticky add a bit more flour.

Roll out thin and cut into strips.

Drop into boiling chicken broth and cook until done.

Add chicken and serve.