1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated cheddar
Salt and pepper
1 Tbsp Captain Ed’s Seafood Rub
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain and set aside. Heat the butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees F. Combine the rice, soup, 1 1/2 cups of cheese, shrimp, Captain Ed’s Seafood Rub and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-inch glass casserole dish with non-stick spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
2 pounds pork, cut in pieces
3 Tablespoons vegetable oil
2 cups sliced carrots (4 medium)
1 cup yellow sweet pepper strips (1 medium)
1 8 ounce can sliced water chestnuts, drained
1 cup chopped onion (large)
1 cup uncooked long grain white rice
1 14 oz can chicken broth
1/2 cup water
1/4 cup soy sauce
2 Tablespoons molasses
2 tablespoons light-color corn syrup
1 1/2 teaspoons chili sauce
3 teaspoons Fat Boy Pecan Rub
1 teaspoon salt
Preheat oven to 375 degrees F. Heat 2 Tablespoons of the oil over medium-high heat. Cook meat with 2 teaspoons of Fat Boy Pecan Rub until brown. Transfer to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper and water chestnuts.
Add the remaining 1 Tablespoon oil to the skillet. Add onion; cook until just tender. Add rise; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili sauce, 1 teaspoon Fat Boy Pecan Rub and salt. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine. Cover dish with foil.
Bake about 1 hour or until rice is tender. Let stand, covered, for 10 minutes before serving. Stir gently and serve. Sprinkle with green onion if desired.
1 cup fresh parsley leaves, roughly chopped
3/4 c extra-virgin olive oil
1/4 cup red wine vineagr
1 teaspoon honey
1 teaspoon dried basil (or 10 large leaves of fresh basil)
1/2 teaspoon dried oregano (or a few sprigs of fresh oregano, leaves picked)
1 teaspoon dried tarragon (or a few sprigs of fresh tarragon, leaves picked)
2 medium cloves garlic
salt and pepper
8 oz cooked chicken
1 Tbsp Fat Boy Salt Free Rub
1/4 cup chick peas
1/4 cup chopped onion
1 small avocado
1/4 cup chopped cucumber
1/4 cup thinly chopped bell pepper
1/4 cup crumbled feta cheese
1/2 cup romaine lettuce
16 oz mason jar
Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
Season chicken with Fat Boy Salt Free Rub and cook until done. Place 1-2 Tablespoons of the salad dressing (or whatever you desire) in the bottom of the mason jar. Build the salad by placing the chicken and chick peas in the jar. Layer remaining ingredients, packing the lettuce on top. Seal and refrigerate.
3 carrots, julienned
3 cups chow mein noodles
6 cups shredded romaine lettuce
2 red bell peppers, julienned
3 cups cooked chicken
2 Tbsp Fat Boy Salt Free Rub
1/4 c creamy peanut butter
3 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon white sugar
1 teaspoon ground coriander
1 Tablespoon vegetable oil
2 1/2 teaspoons rice vinegar
6 (1 quart) jars with lids
Season chicken with Fat Boy Salt Free Rub and cook until done. Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow main noodles, 1/2 chicken and 1 cup romaine in each jar.
Whisk (or place in small food processor) peanut butter, water, soy sauce, vegetable oil, sugar, rice vinegar, and coriander until smooth. Chill salads and dressing, covered, until ready to serve. Serve jars with dressing on the side.
6 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 1/4 teaspoons dried rosemary, divided
1/4 teaspoon hot sauce
1 1/2 lb cubed cooked chicken
2 Tablespoons Fat Boy Sweet Rub
3 medium carrots, sliced and cooked
1 cup frozen peas
1 1/2 cups packaged dry biscuit mix
1/2 cup milk
Preheat oven to 400 degrees F. Combine chicken and Fat Boy Sweet Rub. Heat over medium heat and cook until done. In large sauce-pan, melt 3 Tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in 1/2 teaspoon rosemary, hot sauce, chicken carrots and peas. Spoon mixture into greased 2 quart shallow baking dish.
In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary. Cut in remaining 3 Tablespoons butter until mixture resembles coarse crumbs. Stir in milk. Spoon biscuit mixture over pot pie. Bake 25 minutes or until biscuits are browned.
6 ears of corn
2 lbs crab legs
1 lb shrimp
1 lb andoulle sausage
4 medium potatoes
3 Tbsp Captain Ed’s Seafood Rub
In a large stockpot add enough water to cover seafood and vegetables. Add Captain Ed’s Seafood Rub. Cook until boiling. Maintain a rolling boil until for 15 minutes or until potatoes are done. Drain and enjoy.
12 oz shrimp
8 oz dried linguine
3/4 cup chicken broth
1/3 cup dry sherry or chicken broth
2 Tbsp lemon juice
2 tsp Captain Ed’s Seafood Rub
1/4 tsp salt
1/4 c grated Parmesan
2 Tbsp Olive Oil
1/4 c pine nuts
2 cloves garlic, minced
4 oz fresh mushrooms
1 Tbsp butter
4 cups fresh baby spinach
Cook linguini according to package directions; drain. Return to hot pan and cover to keep warm. Meanwhile, in a small bowl combine broth, sherry, lemon juice, and 1 tsp Captain Ed’s Seafood Rub. Set aside. In large skillet cook shrimp, pine nuts, and garlic in 1 Tbsp hot oil over medium heat for 2-3 minutes or until shrimp are opaque, stirring frequently. Remove shrimp mixture from skillet. Add mushrooms and butter to skillet. Cook about 3 minutes or until mushrooms are nearly tender. Carefully add broth mixture. Bring to boiling; reduce heat. Boil gently uncovered for 5 minutes. Return shrimp mixture t0 skillet; heat through. Add remaining 1 tsp olive oil, 1 tsp Captain Ed’s Seafood Rub, 1/4 tsp salt and 1/4 cup Parmesan to linguini and toss. To serve, divide linguini among bowls. Top with shrimp mixture, spinach, cheese and if desired additional pine nuts.
1 Tbsp olive oil
6 chicken thighs
1 Tbsp JB’s Fat Boy Cajun Rub
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter
16 oz mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbsp minced garlic
2 Tbsp all purpose flour
2 Tbsp tomato paste
2 cups chickens stock
2 Tbsp coarsely chopped fresh rosemary leaves
4 cups white or brown rice
2 Tbsp chopped fresh parsley leaves
Set a 10-inch saute pan over medium-high heat and add the oil. Season the chicken thighs with the cajun rub, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes.
Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
1/4 cup JB’s Apple Cider Honey Mustard
2 garlic cloves, minced
2 Tbsp chopped fresh rosemary leaves
1 (3.5 lb) center-cut, boneless pork loin roast
12 slices bacon (about 1 pound)
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the JB’s Fat Boy Apple Cider Honey Mustard, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.