Who doesn’t love a good Bloody Mary mix? Be the hit of the party with this one-of-a-kind mix using JB’s Fat Boy Premium All Purpose Seasoning.
1/4 cup Worcestershire sauce
1/4 cup your choice hot sauce (we like Frank’s)
2 Tbsp black pepper
3/4 tsp garlic salt
3/4 tsp celery salt
2 tsp JB’s Fat Boy Premium All Purpose Rub
1/8 cup lime juice
1 tsp salt
1 can tomato juice
1 fresh lime
Mix all ingredients together. Slice the lime and add to mixture. Fill a glass with ice and add 1 oz vodka (or to try a Bloody Maria try 1 oz of tequila or add to your favorite beer for a Bloody Beer). Fill remainder of glass with mix. Garnish as desired and enjoy!
Inspired by our Executive Chef Sean Carmichael.
4 – 5 oz steak filets
8 jumbo gulf shrimp
4 oz crumbled blue cheese
2 Tbsp butter
1/2 cup white wine
2 cloves minced garlic
1 Tsp JB’s Fat Boy Pecan Rub
1/2 Tsp JB’s Fat Boy Prime Angus Rub
1/2 Tsp JB’s Fat Boy Premium All Purpose Rub
Rub Prime Angus Rub and Premium All Purpose rub on steak filets. Brown using a grill or griddle until they are one temperature below your preference. In medium saute pan, add butter and garlic. Saute for one minute and add white wine, pecan rub, and shrimp. Saute for 1-2 minutes. Cut one slit on the top of each filet and place two shrimp in each slit. Place in an oven-safe pan. Cover with 1 oz blue cheese per filet. Top four filets with garlic sauce from the shrimp. Place in 450 degree oven until cheese has melted and filets are desired temp. Serve and enjoy!
2 – 8 oz. packages cream cheese, softened
1/2 cup sour cream (may use light sour cream)
1 – 8 oz. jar mild or medium salsa
1 tsp. JB’s Fat Boy Premium All Purpose or Cowgirl Ride ‘Em Rub
In a medium sized bowl, beat the cream cheese until smooth. Stir in the sour cream. Fold in the salsa and the rub seasoning. Serve at room temperature. Store covered in the refrigerator. Good with chips, tostados and even raw vegetables.
2 cups cubed cooked turkey, chilled
1 Tbsp. JB’s Fat Boy Cowgirl Ride ‘Em Rub or Premium All Purpose Rub
1 large onion sliced into rings
1 Tbsp. butter or margarine
1 medium diced tomato
3/4 cup chicken stock
salt & pepper
2/3 cup plain low-fat yogurt
2 Tbsp. flour
1 Tbsp. tomato paste
3 cups hot cooked pasta
3 Tbsp. fresh parsley (optional)
Lightly coat turkey cubes in Cowgirl Ride ‘Em or Premium All Purpose Rub, then heat until they are hot. Saute the onion in butter/margarine until soft. Add the diced tomato and saute for a minute or two more. Stir in the chicken stock, and add salt and pepper to taste. Combine yogurt, flour and tomato paste in a small bowl. Slowly add the mixture to the pan. Cook and stir until the sauce is thick and bubbly, stirring to keep it from sticking to the pan (watch so that your heat is not too high!). If using fresh parsley, toss it with the hot drained pasta. Place the pasta on a serving platter and top with the hot turkey cubes. Spoon some of the sauce over the turkey, and pass the remaining sauce with the platter of pasta.
2 pounds ground beef
1 envelope Lipton onion soup mix
1/2 cup cottage cheese
1 Tbsp JB’s Fat Boy Premium All Purpose Rub
1 cup bread crumbs
Combine all ingredients and bake 1 hour at 350 degrees.
2 cans of green beans (15oz)
3/4 cup of milk
1 tsp. JB’s Fat Boy Premium All Purpose Rub
2 tsp. Worcestershire sauce
1 can dried french onions (3oz)
Combine all ingredients except french onions. Bake 45 minutes at 350 degrees uncovered. Add onions to top and bake 5 more minutes.