Smoky Jalapeño Rub is great on any of these - Steak, Ribs, Roasts, Chops, Prime Ribs, Fish, Poultry, Burgers, Wild Game and Fowl
Apply Rub generously on both sides of meat, either rub into meat or allow to marinate and the moisture in the meat will draw it in. grill, fry, bake or smoke to desired doneness. Tip: If possible season meat and allow time to marinate, first wrap with plastic wrap or put in re-sealable Plastic bag 2-4 hrs or overnight
Smoky Jalapeño Grilled Vegetables
Slice vegetables like peppers, onions, mushrooms, zucchini etc. brush or spray with olive oil. Sprinkle Smoky Jalapeño Rub & Smoky Mesquite Salt over all. Let marinate 15 minutes. Grill until done.
Smoky J Scramble
Stir together 4 eggs, 1 Tbsp Smoky Jalapeño Rub, 2 Tablespoons each: Bell Pepper, Onion, chopped pickled jalapeño slices,2 Sliced fresh mushrooms, 1/2 cup shredded cheese, 1/2 tsp Smoky Mesquite Salt, Heat skillet with 1 tablespoon Butter, Scramble mixture till done.
Smoky Ham
Rub down a Ham with our Smoky Jalapeño or any of our Just Simply Good Stuff! Rubs for that matter. and a little Smoky Mesquite Salt then Smoke or Bake. No need for additional seasoning it's already in there!
Taco Salad
1 can black beans 15oz rinsed and drained
1 can refried beans 15oz heated
2-3 cps Cooked Meat chicken, beef or pork, shredded or ground
4 cp shredded lettuce
1 lg tomato; chopped
1 1/2 cps shredded Cheddar or Monterey jack cheese
1/4 c whole pitted black olives
1/4 c green onion chopped
1/2 red onion separated into rings
1 lime quartered
1 avocado peeled and sliced
1/2 c dairy sour cream
1 can chopped mild green chilies 4oz drained
10-15 pickled jalapeños slices more if you like hot
2 cloves garlic; minced
1 Tbsp Smoky Jalapeño Rub
2 Tbsp Beyond the Border
2 tsp Lemon Lime salt
1 bag tortilla chips yellow corn
Directions
In small bowl mix Smoky Jalapeño Rub, Lemon Lime salt and Beyond the Border seasoning, set aside. Reserve small amount of tomato, jalapeño, olives and cheese for garnish. In a 3-4 quart clear glass bowl, layer black beans, refried beans, jalapeños, lettuce, minced garlic, tomato, cheese, avocado slices, onions, mild green chilies, olives, sprinkle small amount of Smoky Jalapeño Rub, Lemon Lime Salt and Beyond the Border seasoning on every other layer as you go, put spoonfuls of sour cream in a ring around top edge of salad, making smaller rings as you work inward sprinkle tomato, cheese, olives and jalapeño on top for garnish. Cover the surface with plastic wrap and chill for 1-2 hours. Serve over tortilla chips with Lime wedges. Salad will mix as you serve it.
Easy Venison Roast
2 - 4 lbs. Venison Roast
3 med. Red or White Potatoes
1 Onion
2 Cloves Crushed Garlic
3 Carrots
2 Tbsp Flour
2 Beef bouillon Cubes
Smoky Jalapeño Rub
Smoky Mesquite Salt
2 - 3 Cups Water
1 Lg. Reynolds Cook n Bag
Directions
Sprinkle Smoky Jalapeño Rub on all sides and ends of roast. Lightly sprinkle with Smoky Mesquite Salt, remember it's a salt. Put 2 Tbsp flour into Cook n' Bag, add roast close top and shake to distribute flour over roast, set aside. Wash and cut potatoes, onion and carrots into ¼'s add to bag, add garlic crushed & chopped, pour 2cups water, careful not to wash off all of your seasoning on roast, add bouillon cubes Close bag with tie provided. Cut slits in bag about 2"- 3" below tie closure, place bag in 9" x 11" baking pan. Bake @ 375 degrees until desired doneness. Remove from oven. Remove bag from pan when cool enough hold at top of bag. Hold over sauce pan, poke 1 hole in bottom of bag, let juice drain into pan. Put bag back in pan and back into oven w/heat off to keep warm. Place pan on stove bring to medium boil meanwhile mix 2-3 Tbsp. Flour or corn starch into 1/2 cup cold water stir till smooth. Stir gravy rapidly while slowly adding flour/water mixture cook to desired thickness. Slice Roast put on platter surround w/ potatoes, carrots and onions serve gravy on the side. ENJOY!
Corn on the Cob
Butter corn, sprinkle with Smoky Jalapeño Rub & Smoky Mesquite salt. Wrap in foil, grill or bake.
This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go!
No need to pass around all of the butter and salt & pepper it's already done!
At http://www.justsimplygoodstuff.com we offer superior hand crafted, all natural spice mixes and naturally grown chile products with no added coloring or artificial preservatives. We grind and mix individual herbs and spices to create our own unique blends. If you limit your salt intake or just prefer to add your own salt we have three no salt blends. We're committed to doing our part in offering quality ingredients for your meals as well as for your lifestyle At JSGS! we like to think of our products as green friendly as well as healthy.
Robin Carter creates intriguing spice blends at Just Simply Good Stuff! in Sagle, Idaho. She decided when she turned 50 she wanted to continue living in north Idaho and start a business doing what she loved and that was cooking! Having no formal training she just "went for it" knowing it was now or never! Part of the criteria was that the product had to be unique, tasty, light weight and easy to ship. Voila! A business was born. For more recipes and information http://justsimplygoodstuff.com/cart/index.php?main_page=page&id=8&chapter=0 also look for Just Simply Good Stuff! "Beyond the Border Bean Dip" Recipe in the 2008 summer issue of Coeur d'Alene Magazine by Hagadone Corporation from Coeur d'Alene, Idaho.
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