Spice Rub

A friend gave me a recipe for a spice rub a couple of years ago.  I really enjoyed the combination of flavors, but it was a little sweet for me.  So, I cut the sugar in half, and I’ve been happily rubbing everything from briskets to pork chops to potatoes with it.  I’ve even been known to sprinkle some in my quiche or over my garlic bread.  It’s pretty tasty and can be used as a substitute for seasoning salt–even thought it’s not nearly as salty.

1/4 c. salt
1/4 c. brown sugar
1/8 c. paprika
2 T. chili powder
2 T. onion powder
2 T. garlic powder
1 T. black pepper
1 T. cumin
1 t. ginger

Mix well and store in airtight container.

Makes a great gift!


Pumpkin Pie Spice Blend

My kitchen smells really good right now, and I feel compelled to tell you why.

My daughter just made a pumpkin pie spice blend, and the fragrance is lovely.  Although I am not typically an all-day coffee drinker, I’ve spontaneously brewed a few cups just so that I can sprinkle some of this seasoning blend over the grounds before the coffee brews.  I even have cream from some raw milk to make afternoon lattes.  Mmmm.

Here it is if you’d like to try making your own.

1/4 c. ground cinnamon
1 tsp. freshly grated nutmeg (or 4 tsp. ground nutmeg)
4 tsp. ground ginger
1 T. ground allspice
2 tsp. ground cloves

Mix well and store in airtight container for use in pies, breads, baked apples, muffins and heavenly cups of coffee.

Homemade Seasoned Salt

Here’s my new favorite recipe for seasoned salt.  You can mix as much of it up ahead of time as you want and store it like you would your other spices.   We especially enjoy this on roasted potatoes and grilled burgers.  Mmm!  Enjoy!

2 T. pepper
1 T. chicken bouillon base
1 t. onion salt
1 t. onion powder
1 T. garlic salt
1 t. cumin powder
1 t. dry marjoram leaves
1 T. parsley, minced
1 t. paprika
1 T. chili powder

I don’t usually have onion salt and garlic salt on hand, so I use onion powder and garlic powder, then add about half of a teaspoon of salt to the mix.

All-Purpose Meat Rub

This all-purpose rub is a HUGE money-saver!  It’s good for chicken, pork or beef, and it can be tweaked for your personal tastes.  This recipe uses KOSHER salt.  If you’re using table salt, reduce the amount to two teaspoons.  Once you know your family likes it, feel free to multiply the recipe by ten in order to have some on-hand for grilling season (spare ribs, beef roast, whole chickens, pork loin, etc.).  This would also make a great Father’s Day gift with a nice cut of local meat.  Mmmmm!

1 tsp. cumin
1 tsp. oregano
1 tsp. thyme
2 tsp. garlic powder
2 tsp. onion powder
1 T. paprika
1 T. kosher salt
1/4 c. firmly-packed brown sugar
1/2 tsp. cayenne pepper (if you like a little kick)

Sticky Chicken

stickychicken(Since originally posting it, I finally made this recipe, and I feel that I must report it to be delicious!  I made a milk gravy with the drippings and some mashed potatoes and broccoli for sides, and my family at the entire chicken.  The whole thing.  This was all I got.  Seriously. >>>
Now, back to my original post…)

This recipe comes from my friend, Tiffany, who happens to be a skilled and economical cook.  Tif gave me this recipe a looooong time ago, but it got kinda lost in the shuffle.  I ran across the recipe last weekend, and I just rubbed my whole chicken with the spice blend and it will happily hang out in the fridge until I stick it in the oven tomorrow afternoon to roast.  I love the idea of finding whole chickens at a great price and rubbing three or four of them with this seasoning blend to stick in the freezer for easy slow cooker meals. Even though this recipe is yummy in the slow cooker, it is phenomenal when oven-roasted. Here is Tif’s testimonial of this recipe:

If you haven’t tried it already, I would encourage you to try Sticky Chicken. I am not sure where it got its name…it isn’t sticky, but it is yummy! It tastes like a rotisserie chicken. We reduce the amount of salt slightly. It seems like a lot of salt, but when you freeze this chicken with all that salt and spices, it is like brining the chicken and the flavor goes into the meat wonderfully. I like to make mine in a dutch oven in the oven, cooking it slow and low. My sister does hers in the crockpot. The drippings make a good gravy (although sometimes it is a bit salty for us). This is wonderful for when you find the whole chickens at a good price. Freeze a couple of these chickens up and enjoy for the next couple of months at a great price. Also, the leftover chicken is very tender, moist, and flavorful for chicken in rice, chicken salad, tacos, soup, or anything else you can think of. ENJOY!

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1 1/2  tsp garlic powder
1 tsp black pepper
1 roasting chicken, large
1 cup onion, chopped

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in zipper food storage bag, seal and refrigerate overnight or freeze.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.

A note about Sticky Chicken and food safety: This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families. However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.

Jamaican Jerk Seasoning Rub

This flavorful rub makes a great gift with a couple of other seasoning blends. A variety of inexpensive jars can be found at craft stores or even thrift stores.

1 t. onion powder
1 T. brown sugar, packed
1 T. dried thyme
1 ½ t. ground
1 t. pepper
½ t. nutmeg
½ t. cinnamon
½ t. cloves
¼ t. cayenne pepper (more or less to taste)

Combine and keep in airtight container until ready to use. Rub onto raw chicken or pork before grilling.

Italian Seasoning Mix

This seasoning blend is super easy to make, and it’s also pretty forgiving. For instance, if I don’t have marjoram on-hand, I leave it out. I’ve also made it without the minced, dried onion and it still works (although I like it better with it!).

This is also a wonderful gift along with fresh, garden tomatoes in the summer or a loaf of homemade Italian bread or good olive oil.

2 t. minced, dried onion
2 t. dried oregano
2 t. dried savory
2 t. dried marjoram
2 t. dried basil
2 t. dried sage
2 t. dried rosemary
1 t. granulated garlic or garlic powder