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!
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.
- 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!
- 2 zucchini, unpeeled
- 1 basket of button mushrooms (rinse)
- 1/2 red onion, finely sliced
- 1/2 basket cherry tomatoes (rinse)
- 1 basket tri-colored peppers
- 1 clove garlic, minced
- Olive oil
- Balsamic Vinegar
Wash zucchini, slice into rounds and then in half (discard ends). Cut cherry tomatoes in half. Cut peppers in large strips discarding seeds.
Place zucchini slices, mushrooms, sliced red onion, tomatoes, peppers and minced garlic into a glass bowl. Mix in 1/4 cup olive oil (more if needed to coat well). Sprinkle lightly with balsamic vinegar. Sprinkle a generous portion of Andy’s rub into vegetables. Mix well. Best if left to marinate at room temperature for at 1/2 hour.
Heat grill to high. In a grilling basket, put in vegetables with a slotted spoon. Cook over high heat, stirring constantly. Vegetables are best if they remain crunchy (so taste to your liking). Just before removing, add some of the marinade to raise heat (fire) and char vegetables so they are slightly blackened.
Serve with your favorite grilled fish, meat or poultry.
Cathy D, Alamo
- Whole Chicken
- 2 cups Applesauce
- 1/4cup Worcestershire sauce
- Andy’s Rub
Place in 14 x 9 pan
Mix applesauce with Worcestershire sauce and pour over chicken, then cover with Andy’s Rub.
Put on grill cooking with indirect heat at about 300 for 2 hours. I have done this in the oven as well and it turns out fine. It smells terrific and tastes even better!
By Valerie Marinovich, Gilroy CA
- One large 6-7 Lb Roasting Chicken
- 1/2 orange (sliced into thin slices)
- 1/2 Lemon (sliced into thin slices)
- 10-15 Fresh Garlic Cloves
- 1/4 Cup White or Red Table Wine
- 4 Tbsp Andy’s Rub
- 1 tsp Rosemary
- 1/2 tsp Thyme
Prepare rotisserie, or pre-heat oven to 350 degrees.
Remove giblets from chicken cavity and rinse bird in cold water.
Combine orange slices, lemon slices, 1 Tbsp Andy’s Rub, garlic cloves, rosemary, thyme and wine in medium bowl, gently hand-mix all ingredients together until well coated
Stuff all ingredients into bird cavity.
Secure cavity openings closed with toothpicks.
Paint exterior of bird with olive oil – sprinkle and rub remaining 3 Tbsp of Andy’s Rub on entire exterior of bird.
Place bird on rotisserie at medium heat for approximately 1 3/4 – 2 hrs or until fully cooked -OR- Roast in preheated 350 degree oven for approximately 1 1/2 hrs or until fully cooked.
Remove from Rotisserie/oven, let sit for 5 minutes, carve, serve hot and enjoy!
By Steve DePalma, El Dorado Hills, CA
- Snap ends off 1lb asparagus.
- Mix ¼ cup lemon juice, 1/3 cup olive oil and 1 tbsp Andy’s Rub.
- Pour over asparagus and mix.
- Cook for 10 minutes in a 425° oven for al dente (longer if you like it softer).
- When asparagus is cooked to your liking, remove from oven, sprinkle with balsamic vinegar and top with Parmesan cheese.