Rosemary Barbecue Rub

Rosemary is a powerful antioxidant; which sweetens the deal with this flavorful rub. Sprinkle the rub on meat, poultry or fish about two hours before grilling.

Ingredients:

• 2 tablespoons dried rosemary
• 2 tablespoons black peppercorns
• 2 tablespoons sea salt
• 2 tablespoons sweet paprika

Directions:

Place all ingredients in a spice blender and grind to a coarse powder.

Makes about 1/2 cup.

Recipe suggestion:

Coat both sides of two boneless, skinless chicken breast with the Rosemary Barbecue Rub. 

Heat a small skillet coated with grape seed oil. Sear the chicken for 5 minutes per side. Finish in a 350-degree oven for 10 minutes. This searing method is courtesy of Allison. Chicken is moist and flavorful.

Jovial Rice Egg Noodles are a wonderful product. My only complaint is it is hard to gauge how much to boil up... Happily, they reheat beautifully.

Boil noodles according to package directions. Drain. Return the noodles to the pan.

 Add 1/4 cup Herb Cheese Butter (blog: 3/6/13). Always have on hand in the freezer. Add 1/4 cup soft goat cheese and 1 cup chicken broth. The goat cheese I bought at the Longmont Farmer's Market this summer and then froze in containers. Hope they return this year! 

Serve the chicken sliced on top of noodles wih fresh ground pepper and chopped fresh spinach.

Recipe suggestion:
This dish was created because I sent Rob to the grocery store to get 2 boneless, skinless chicken breasts to brine and grill. He came back with a package of six chicken tenders. So, I generously sprinkled this rub on both sides and pan seared the chicken in a little grapeseed oil for about 3-4 minutes on each side. I finished the tenders in a 350-degree oven for about 10 minutes. The last 4 minutes I topped each tender with a dollop of the following mixture: 1 cup ricotta cheese, 1/4 cup pesto and 1/4 cup freshly grated parmesan cheese. We both agreed it was fabulous! Love this rub!