Grilling Time: Rubs

 

With grilling season in full swing one of the best ways to jazz up your steak, chicken, fish, and pork is with a rub.

I use rubs or marinades 99% of the time when I'm grilling.  I'm all about serving themed, flavorful food and rubs make it easy.  Want southwestern flair?  Got a rub for that!  How about Caribbean? check!  Wanna go Italian?  Piece of cake...

There is a rub out there for every flavor profile you want.  An array of spices and herbs awaits your imagination, begging to be mixed together.

Rubs are mainly dry, but you can also make a wet rub or a paste which works equally well.  Rubs provide intense flavor since you rub it generously into the meat.  The rub adheres to the meat well and forms a nice crust on the meat as it it grilling.

I've brought you some of my favorites in addition to some new ones to try.  I hope you get adventurous with your grilling and try a good rub!

Enjoy!




Cowboy Rub
source: Slice of Southern

1 T paprika
1 T ground coffee
1 T onion powder
1 1/2 t ancho chili powder or regular mild chili powder
1 t smoked salt or regular salt
2 t packed light brown sugar
1 ½ t coarse black pepper
1 ½ t garlic powder
A pinch of cayenne pepper (optional)

Mix all ingredients together in a bowl. Rub into steak prior to grilling.


Herb Rub (wet rub)
source:  Slice of Southern

1 t dried thyme
1 t dried oregano
1 t dried parsley
¼ t lemon zest
1 t garlic powder
2 t olive oil

Mix together in a bowl. Apply to steak, fish, or chicken.


Terrific 10 BBQ Rub

source: Ladies Home Journal magazine


7 tablespoons packed light brown sugar
2 1/2 tablespoons kosher salt
2 1/2 tablespoons paprika
5 teaspoons dry mustard
5 teaspoons ground cumin
5 teaspoons chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons ground black pepper
1 1/4 teaspoons celery salt
1 1/4 teaspoons cayenne pepper

Combine all ingredients together in a bowl and rub on steaks, chicken, or pork. Will keep in sealed tight container up to 2 months.


Chili Rub
source:  Slice of Southern
 
2 T coarse salt
1 T Brown Sugar Splenda (or 2 T regular light brown sugar, packed)
1 1/2 T Smoked Chipotle Paprika  (if you can't find this use smoked paprika and add some chipotle powder as well)
1 T Black smoked pepper (or regular black pepper)
1 T garlic powder
1 t dry mustard
1 t cumin
1 t chili powder
1 t dried oregano

Blend all spices together in a bowl.  Use immediately, or cover tightly and store for up to 2 weeks at room temperature.  Makes 1 cup of spice rub.

All Purpose Spice Rubsource: Martha Stewart
Ingredients

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)

Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Chunky Guacamole

Having a little backyard bash. 

When the weather is so warm it makes you want to punch someone or yell in road rage all the way home from work, it's definitely too hot to cook inside.  Don't you think?

Time to cool off (literally) with a few friends, some margaritas and great food.  I thought that we'd start off this summer bash with a old favorite of ours, my Chunky Guacamole.  It's just like the table side guacamole they make in the restaurants.  We adore the chunkiness and spicy flavors and I make it quite often in the summer time.  It is soooo good that if I don't watch MGG he will eat it all before I get any....seriously, not joking one bit.   I learn from experience!

So this dip is easy to make.  I serve it with tortilla chips that we bake.  It would be great on tacos, grilled chicken, or alongside any Mexican dish.  

So, come on over and bring your margarita glass.  I'll have the dip waiting!

Chunky Guacamole

2-3 large Haas avocados
1 clove garlic, peeled and minced
1/4 c red onion, diced
1/2 c Roma tomato, seeds removed, chopped
1 jalapeno,  minced
1/2 c cilantro, chopped
Juice of 1 Lime
Salt to Taste


Cut the avocados in half. Remove the pits.  Scoop the avocado from the skins, and then slight chop with a fork leaving it chunky.  Add remaining ingredients and mix gently.  Eat immediately or cover and refrigerate for an hour to blend flavors. 

Chicken Pasta Primavera

The other day I was reading an older post by Kristin at Iowa Girl Eats.  I was so amazed that she could run around all day long, pregnant no less, and come home and whip together a wonderful dish such as this Pasta Primavera.  

I said to myself I could do that can't I?  Hmmm, well after running around all day long I just might be a bit tired...and not want to cook this delicious meal.  Wow then it hit me...duh...you are not 20 something anymore!

Feeling better about being tired after running around all day I was still inspired to stop by Sprouts to pick up a few odds and ends to make a rendition of her Pasta Primavera.

 So glad I did!  This dish is a little indulgent, but I think all the veggies cancel that out.  Don't you think?  Well anyway I did lessen the carb count by using my favorite pasta, Dreamfields.  Have you heard of it?  It's a durum wheat semolina pasta that is low in digestible carbs and high in fiber.  You CAN NOT TELL THE DIFFERENCE....swear!  No one can!

The dish is easy to put together and tastes so fresh with all the farm seasonal veggies.  I added some chicken cause I'm a protein junkie and it gave it a wonderful heartiness, yet the dish is still light and tasty.  I used some leftover roasted chicken that I had made the day before.  I just love making extra chicken for dishes such as this.

This was such a wonderful dish.  I hope you try it soon.  If you get a chance go say "Hi!" to Kristen and take a look at all the wonderful food she makes.  

Enjoy!

Chicken Pasta Primavera

adapted from IowaGirlEats.com

 

Serves 4

½  lb rotini (or other short-cut pasta)
1 1/2 c broccoli florets
1 c trimmed and chopped asparagus, about 10 thin spears
2 T olive oil
2 T butter
1/2 small yellow onion, diced
1 yellow summer squash, sliced
2 cloves garlic, minced
1 c cherry tomatoes, red and yellow

1 1/2 c of cooked chicken, cut into bite size pieces

salt and pepper

1/2 c low-sodium chicken broth
1/4 half & half
1/4 Parmesan cheese

Add pasta to a large pot of salted, boiling water. When pasta has 2 minutes left, add broccoli florets and chopped asparagus. Cook for 2 additional minutes then drain and return to the pot.

Meanwhile, heat olive oil and butter in a large skillet over medium-high heat then add onion, season and then saute until translucent, 5 minutes. Add squash, and saute until slightly softened, 4 minutes. Add garlic and tomatoes then saute until tomatoes are warm and slightly bursting, 5 minutes.  Add chicken to heat through, about 3 minutes.  Season with salt and pepper.

Add chicken broth to the skillet, let reduce for 1 minute, then add pasta, broccoli, and asparagus to the skillet. Add half & half, and Parmesan cheese stirring to combine. Turn off heat and let sauce thicken for 1 minute.