People around these parts argue all the time about their Ribs! Who has the best - yadda yadda... well, I won't say anything about mine other then there are never any leftovers and I've even used the rub on a giant BBQ Beef Brisket for a party and no one would leave it alone! Try for yourself! 4th of July BBQ & Picnics wouldn't be the same without tasty BBQ right? The secret is in the Rub! My well guarded secret rub - sharing with you. Enjoy! ~ Diane 14-Spice Dry Rub Mix Makes 1-3/4 cups This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It's also ideal for seasoning homemade barbecue sauce and pulled pork or chicken. Ingredients: 1/2 cup dark brown sugar 1/4 cup seasoned salt 1/4 cup paprika (sweet Hungarian) 1/4 cup smoked paprika (Spanish) 1 tablespoon garlic powder 2 teaspoons onion powder 1 tablespoon celery salt 2 tablespoons chili powder 2 tablespoons black pepper 1 tablespoon rubbed dried sage 1 teaspoon ground allspice 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground mace 1/8 teaspoon ground cloves Recipe adapted by: Michael Baker Photo by: Diane Baker for Canning and Cooking at Home #bbq #ribs #spicerub
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When you have left overs of peppers and tomatoes from making spicy mustard relish - you make... Salsa!!! So easy and fresh and eaten so quickly around here that I don't even water bath can this. Most recipes are for 6+ pound of tomatoes - I just want to get 3 half pints filled so we can eat right away so, this recipe is for a small un-canned batch. I cook this down to reduce the liquid in the dish and then bottle in sterilized jars and seal with hot lids but, place in the fridge. Enjoy! ~Diane Salsa Del Norte Ingredients: 2 lbs of roma tomatoes, sliced in half 2 Anaheim green chiles, rough chopped 1 pasilla (poblano) pepper, seeded and ribs removed, rough chopped 1 jalapeño pepper, seeded and ribs removed, rough chopped 1 chopped onion 1/4 cup distilled vinegar 1/4 cup loosely packed fresh chopped garlic chive 1/4 cup chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 teaspoons salt 1-2 teaspoons sugar (to taste) Directions: Makes approx 1.5 pints pulse all the peppers and onion in Cuisenart, add to large sauce pan. pulse all tomatoes, and add to sauce pan. Stir well and cook over medium heat. Add remaining ingredients and cook down at a low simmer until most of the liquid has cooked off. I sterilize jars and heat lids, spoon into hot jars and put lids on, let set on counter until cooled down and store in fridge. *prepared and stored in fridge (use within 3 weeks) Recipe and Photos by: Diane Baker for Canning and Cooking at Home #spicy #salsa #tomatoes I wanted to make "The Original Spicy Mustard Relish" recipe using Red Roma tomatoes to see if it would still carry the same taste the original recipe uses green tomatoes. This does! It's magnificent. That being said, plan on extra time in the kitchen with a watchful eye (aka stirring the pot often) as this took a good 2 hours to fully cook down. It's so worth the time and effort too!! Just make sure you have some nice grilled hot dogs or brats ready for when this is done because the wonderful French's Mustard smell mixed with all those peppers will definitely make you HUNGRY! Keep in mind that since red tomatoes are less acidic then green tomatoes - this recipe has the added component of 'acidifying the jars' before canning. Enjoy ~ Diane Spicy Mustard Relish II 1 QT Hot Peppers, chopped (4 Cups) 1 QT Onions, chopped (4 Cups) 1 QT Red Roma Tomatoes, chopped (4 Cups)** 1 Pint Sugar (2 Cups) 1 Pint Vinegar (2 Cups) 1 Pint French's Mustard (2 Cups) **Citric Acid Cook all together in a large stock pot or dutch oven. You can roast your tomatoes first which will speed up the "cook down" time considerably. (Wash, Core and Slice Tomatoes lengthwise, roast in a roasting pan at 425F for 40 minutes, stirring twice while roasting to prevent scorching. Once cooled, the tomato skins slips off. Cook on medium for 1 hour, stirring often, then reduce heat to low and cook another hour while stirring often - you are looking for the liquid to cook down and thicken. When water-bath canning, leave 1/4' headspace. Process for 15 minutes in a boiling water-bath adjusting for altitude. Make sure to add Citric Acid to each jar to raise the level of acidity for safety when canning. (see below) **Acidification: To ensure safe acidity in tomatoes, for half-pints use 1/8 teaspoon citric acid; for pints, use 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. **the juicier your red tomatoes are the longer the cooking time (to cook down the liquids) **Always wear thin kitchen gloves when handling hot peppers! Makes Approx. 7 half pints or a little over 3 pints Recipe From: M. Slentz "Original Spicy Green Tomato Relish" Photos by: Diane Baker for Canning and Cooking at Home This dish feeds a crowd and not only extremely tasty but, very filling! I served this with a side salad and garlic bread and it was a huge hit. I got this recipe from my husbands cousin too! She made it for one of our Family Reunions in Kansas and I just loved it! So glad she shared her recipe and that I made it - Enjoy ~ Diane Spicy Chicken Spaghetti Ingredients: 3/4 lb. spaghetti, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 3/4 lb. (12 oz.) Velveeta, cut into 1/2-inch cubes 1 can (10-3/4 oz.) condensed cream of chicken soup 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained 1 can (4 oz.) mushroom pieces and stems, drained *optional 1/3 cup milk Directions: Preheat oven to 350ºF Cook spaghetti as directed on package, omitting salt. MEANWHILE, cook and stir chicken in large skillet sprayed with cooking spray or with 2 Tbs butter, melted on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Velveeta is completely melted and mixture is well blended. DRAIN spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray. BAKE 30 to 35 min. or until heated through. **Note: If your guests like a little extra heat, fire up their taste buds by preparing this creamy, zesty recipe with RO*TEL Hot Diced Tomatoes and Green Chilies and Velveeta Jalapeno. Recipe by: Kraft Photos by: Diane Baker for Canning and Cooking at Home |