Rubs, Dressings

Feisty Rub

This rub makes about 1 1/2 cups and can be made ahead of time.  It is wonderful on pork, chicken and even fish that is either grilled or cooked on the stove top with a well seasoned cast iron pan.  Paint some juice from a whole lime and create a nice Hawaiian twist!

  • 3 tbsp. coarsely ground pepper
  • 1 tbsp. kosher salt
  • 2 tsp ground ginger
  • 4 1/2 tbsp. onion powder
  • 4 1/2 tbsp. garlic powder
  • 2 tsp. cayenne pepper
  • 1 tbsp. dry mustard
  • 1 1/2 tsp. cumin
  • 2 tsp. smoked paprika
  • 2 tsp. ground thyme

Mustard Vinaigrette

This is not just for salad.  Think of this as a nice dressing to toss in a summer meal with whole grain pasta, some fresh chopped veggies and some cooked chicken.

  • ½ cup olive oil
  • 1 cup wine vinegar
  • 2 Tbsp. mustard
  • 5 crushed garlic cloves
  • Freshly ground pepper

Lemon Vinaigrette

This could be used on lettuce salads as well as with meal salads.  For example toss with chicken, cooked green beans, diced cooked new potatoes, chopped fresh onion, Greek olives and small tomatoes for a complete summer meal!

  • Juice from 2 lemons
  • ½ cup olive oil
  • ¾ cup wine vinegar
  • Fresh ground pepper
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. dry dill or oregano




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