1 cup plain bread crumbs (or gluten free bread crumbs) 3 cloves peeled garlic 1/4 bunch cilantro leaves Andy's Rub 4 chicken breasts sliced into nugget size
Season with Andy's Rub as they cook! Kids love these nuggets and they are better than fast food.
1/2 package Bob’s Red Mill Bean & Whole Grain Soup Mix
1 Tablespoon olive oil
1 Medium yellow onion coarsely chopped
1 cup celery, chopped
2 carrots, diced
1 can organic diced tomatoes
1 Tablespoon Andy’s Rub
6 cups water (or broth)
Saute’ onion, celery and carrot in olive oil. Add in beans (sorted and rinsed), tomatoes, water, and Andy’s Rub. Bring to a boil, then reduce heat and simmer for 1 1/2 – 2 hours until beans are tender.
Great for a rainy day!
We’ve used Andy’s Rub on absolutely everything we’ve cooked for the last three months, and it hasn’t done us wrong yet! The best tri-tip, AMAZING squash, even omelettes have been made into masterpieces with just a light dash! Even our cat Blue is tryin to get into it! Thanks Andy! (And Lynn, and Drew!)
Josh and Kelly,
1 x Red Bell pepper
1 x Yellow Bell pepper
1 x Red Bell pepper
1 x Tablespoon cooking oil
Sprinkle of Andy’s Rub
De-seed the peppers and slice into thick slices.
Lightly coat a baking tray with the oil.
Spread the slices of pepper on the tray and sprinkle with Andy’s rub – amount depends on personal taste.
Roast in the oven at 220c, Gas 7 for 20 minutes.
Serve either hot or cold.
I made a winter chicken and vegetable soup with vermacelli and liberally sprinkled Andy’s rub on the chicken breast and in the broth. I know beyond the shadow of a doubt that it’s Andy’s Rub that made it so good! It’s the best stuff I’ve ever tasted and makes everything taste better
This rub is so versatile, it can be calmed down with oils or mayo, or used neat for a touch of fire. However you use it, this one definitely needs treating with respect. Just fabulous!
I love making dips and sauces for various raw vegetables and appetizers. I used to use Andy’s Rub just to season meats, fish and poultry. I’ve been experimenting, using this fantastic rub in vegetable platters…adding to my aoli concoctions and several dips…delicious! Sprinkle on roasted potatoes with olive oil. So many uses! It’s the BEST!
Andy’s Rub is not just another spice in the cabinet, it is THE spice for all dishes! My husband complains when it runs low because he can’t stand the idea of grilling without it. I am thrilled to now be able to order on the internet and have given my southern friends a new way to enjoy their meats and chicken. Thank you for making this possible! We are fans forever!!
I’ve never had meat cooked by Andy that wasn’t amazing; I’ve never had meat cooked by Andy that wasn’t rubbed with his signature rub. This is not a coincidence.
- 4-5 Medium Fresh Boneless Chicken Breasts
- 2 Cloves Fresh Garlic (Minced)
- 1/4 Cup Fresh Onion (Diced)
- 1/2 Medium Tomato (Diced)
- 3 Tbls Fresh Basil (Chopped Medium)
- 8 Medium Mushrooms (Sliced Medium)
- 1/2 Cup Fresh Spinach (Chopped Medium)
- Pinch of Salt
- 1/2 Tsp Andy’s Rub
- 1/4 Tsp Fresh Ground Black Peppercorn
- 1 Cup shredded Pepper Jack Cheese
- 2 Tbls Olive Oil
Preheat oven to 350 degrees.
Make good sized opening (pocket) with sharp paring knife in the side of each chicken breast & set aside.
In medium saute’ pan place 2 Tbls olive oil and heat on medium-high heat until pan is nice & hot, saute Garlic and Onions for 3 minutes, turn heat to high and add Sliced Mushrooms, Basel, Spinach, Tomato, Salt & Ground Pepper to pan and saute until mushrooms are barely cooked firm (about 3-4 minutes), remove from heat and drain through kitchen strainer. Place drained/ cooked ingredients into medium mixing bowl, add 3/4 Cup Pepper Jack cheese and fold cheese into cooked mixture (saving 1/4 cup cheese for later). Using a tablespoon, stuff cooked ingredients into each Chicken Breast and secure chicken pocket closed with 2 toothpicks in each breast. Place stuffed breasts into foil-lined oven pan, sprinkle 1/4 Cup Pepper Jack evenly over breasts, sprinkle Andy’s Rub over all breasts and place in oven, cook for 45-50 minutes or until completely cooked. Remove toothpicks, serve hot and enjoy!