Recipe...
Rod's Rub
Grilled Sweet Mesquite Chicken

8 - Boneless, Skinless Chicken Breasts
3 Tbsp - Extra Virgin Olive Oil or melted butter
1 shaker - Rod's Rub - Sweet Mesquite

This recipe serves  6 to 8

Requires QuickTime ActiveX Control

• Wash the chicken thoroughly and remove the excess fat.
• Beat eggs with water.
• Mix Rod's Rub -- Sweet Mesquite, flour and black pepper in a dish large enough to dip each piece of chicken.
• Coat both sides of the chicken with the dry mixture.
• Dip seasoned chicken in egg; then coat well in flour mixture again.
• In a large, deep heavy skillet, on medium-high heat (350 degrees), add enough shortening/oil to cover the chicken.
• Place the chicken in an uncovered skillet and cook until golden brown.
• Remove each piece of chicken from the oil, drain on paper towels, and dust chicken with Rod's Rub -- Sweet Mesquite.
• Serve immediately.

Dark meat requires longer cooking time than white meat (about 13 to 14 minutes for dark meat, and 8 to 10 minutes for white meat).

This recipe serves 4

Grilling:

• Set the grill temperature between 250 and 300 degrees.
• Grill the chicken for 20 minutes per 1 lb. When done, the internal temperature* should be 180 degrees.
• Remove from the grill and dust the chicken with Rod's Rub -- Sweet Mesquite

Smoking:

• Set the smoker temperature between 200 and 220 degrees.
• Smoke the chicken until the internal temperature* reaches 180 degrees. Smoking / indirect cooking requires 1 hours per pound of chicken.
• Remove from the smoker and dust the chicken with Rod's Rub -- Sweet Mesquite

To take an internal temperature reading use a meat thermometer inserted in the inner muscle of a thigh not touching the bone.

This recipe serves 4

2 lbs chicken pieces
1/8 cup lemon juice
1 cup extra virgin olive oil
1 Tbsp Herbes de Provence
1 cup Habanero Stuffed Green Olives
Dash of Lemon Pepper

• In a roasting pan, place chicken in one layer to fit.
• Mix lemon juice, olive oil, and Herbes de Provence Spice Blend together.
• Pour olive oil mixture over chicken, place chicken in refrigerator, and marinate for at least one hour.
• Pre-heat oven to 400F.
• Place chicken in oven and cook for 25 minutes.
• Add habanero stuffed green olives to chicken, distributing evenly, and cook and additional 10 minutes.

This recipe serves 4

Recipe...
Rod's Rub
Grilled Citrus Tang Chicken Breasts

8 - Boneless, Skinless Chicken Breasts
3 Tbsp - Extra Virgin Olive Oil or melted butter
1 shaker - Rod's Rub - Citrus Tang Rub

This recipe serves  6 to 8

Requires QuickTime ActiveX Control

4 medium chicken breasts
1/4 cup Estate Grown Olive Oil
1/4 cup Golden Balsamic Vinegar
1 tsp lemon juice
1/2 tsp each of thyme, basil and oregano
Dash of freshly ground pepper
Dash of garlic powder
 

• Pre-heat the oven to 350 degrees.
• Mix all ingredients in a medium bowl.
• Wash chicken parts and pat with paper towels.
• Place chicken parts into a well olive-oiled baking dish. Liberally brush chicken parts with balsamic mixture.
• Place chicken in the oven, basting with balsamic mixture as needed, and cook 45 to 55 minutes (until the chicken is no longer pink inside).

This recipe serves 2 to 4

Recipe...
Daddy Hern's Turkey Burgers

1lb ground turkey
1/2 cup Daddy Hern's Hickory flavored barbecue sauce
2 minced scallions
1/2 tsp ground black pepper
1/4 tsp granulated garlic
1 Tbsp Extra Virgin Olive Oil
4 Sesame seed hamburger buns

• In a large bowl, mix the turkey, 1/4 cup barbecue sauce, scallions, salt, black pepper, and garlic until well blended.
• Shape into 4 patties.
• Heat the olive oil in a large non-stick skillet over a medium heat.
• Cook 12 minutes, turning twice and brushing twice with the remaining barbecue sauce.
• Make sure the patties are cooked through.

Place the patties on toasted buns and garnish with your favorite condiments.

This recipe makes 4 Turkey Burgers

Recipe...
Fiery Chicken Fajitas

4 - 6 Chicken Breasts
1 Med Yellow Bell Pepper
1 Med Red Bell Pepper
1 Med Onion
5 Garlic Cloves (minced)
3/4 cup Mango Madness Pepper Jelly
1/2 Tbsp Garlic Salt
2 Tbsp Vegetable or Olive Oil
1 pkg Flour or Corn tortillas

Condiments: Grated Cheese, Sour Cream,
Diced avocado and Salsa.

• Cut chicken, peppers and onions into strips.
• Brown chicken in oil heated skillet.
• While chicken is browning, Cook
  peppers and onions in olive oil in a separate skillet, a little shy of desired tenderness.
• Add minced garlic and garlic salt to chicken skillet.
• Cook until chicken is golden brown.
• Add peppers and onions from second skillet to browned chicken.
• Add Mango Madness Pepper Jelly and cook on medium heat for 5 minutes.

Serve with warmed tortillas and condiments.

This recipe serves 4 to 6.

1 Bone In Turkey Breast 5 - 6 lbs
2 Tbsp Herbes de Provence spice blend
2 Tbsp Poultry Primer spice blend

Basting Sauce:

2 cups stock or canned broth
1 cup Butter
1 tsp Kosher Salt

• Prepare the basting sauce. In a sauce pan, bring stock, butter & salt to a low boil.
• Preheat oven to 350.
• Prepare turkey breast by removing from package & rinsing with cold water.
• Pat dry with paper towels.
• Rub all sides of breast with both spice blends.
• Place in roasting pan. Place in oven & baste every hour for 1 - 2 hours. Internal temperature should reach 170F.
• Transfer onto the cutting board & allow to rest for 10 minutes.
• To make the jus, Heat pan juices with any remaining basting sauce. Pour into measuring cup & remove fat layer that rises to the top.

Comments:

Can also be used on with Whole Roasted Turkey or Boneless Turkey Breast

This recipe serves 4 to 6.

4 green or yellow bell peppers, rinsed, tops removed & seeded. Retain the tops for lids.
1 Tbsp olive oil
3 scallions, rinsed & chopped
1 medium zucchini, rinsed & diced
1 can diced tomatoes, with juice
1 lb ground turkey or chicken
2 Tbsp Rosie's Poultry Primer
14 oz chicken broth
1 cup cracked wheat bulgur (or couscous)

• Heat olive oil in 12 inch frying pan over medium heat.
• Add scallions and cook for about 3 minutes.
• Add ground turkey and stir until browned, about 5 minutes.
• Sprinkle with Poultry Primer.
• Slowly stir in broth and cracked wheat bulgur. Bring to a boil and add diced zucchini & tomatoes. Cook for about 5 more minutes.
• Remove from heat. The mixture should be very hot and fairly loose.
• Lightly coat the crock pot insert with non stick cooking spray.
• Place 4 spoonfuls of mixture in bottom of crock pot dish (this will hold the peppers in place).
• Carefully place peppers on the mixture.
• Loosely fill the peppers with the turkey / bulgur mixture.
• Cover peppers with their lids.
• Spoon any remaining mixture around the outside of the peppers.
• Cover & bake on medium for 4 hours.

This recipe is a flavorful & healthy new twist to a classic favorite! Cracked Wheat Bulgur is high in dietary fiber and a delicious alternative to rice, commonly found in stuffed pepper recipes. Can also be baked in the oven at 350F for 1 hour, instead of using the crock pot.

This recipe serves 4..

1 lbs Chicken (breast or thigh) sliced in thin strips
2 cans coconut milk
1 can pineapple chunks
1 Tbsp red curry paste
1 medium onion
1/2 cup broccoli heads
1 bunch basil
1 tsp fish sauce
1/4 cup Ginger Garlic pepper jelly
1/4 cup brown sugar

• Stir-fry red curry with 1 can of coconut milk.
• Heat until boiling. Boil 1 min. turn to simmer.
• Add second can of coconut milk (stir)
• Add pepper jelly, brown sugar and fish  sauce (stir)
• Add chicken  (stir)
• Add broccoli, basil and pineapple (stir)
• Let simmer fir 15 min.

Serve over jasmine rice...  yummy!!

This recipe serves 4