Rosie’s Kitchen Recipes - Page 1 of 3 | To page 2 | To Page 3
We encourage you to have fun & play with your food! Traditionally, Rosie’s Kitchen Original Hand Blended Spices & Dry Rubs are used to flavor your meats, poultry, fish & vegetables by grilling or roasting. Our blends are perfect as a dry rub or easily incorporated into your favorite marinade. Be safe & keep your perishable meats, fish & poultry refrigerated before cooking. Always throw away any left over marinade. Use a meat thermometer to test for doneness.
We have included a few recipes to get you started. Whether you are grilling, roasting, using the crock pot or making appetizers, we encourage you to adapt your favorite recipes to include your favorite Rosie’s Kitchen flavors!
Simple Chicken with Your Choice of Rosie’s Kitchen Dry Rub (serves 4)
- 4 boneless Chicken Breasts, skin on or off
- 2 Tbs Poultry Primer or Southwest BBQ Dry Rub or Kingston Jerk Spice
Preheat BBQ. Sprinkle all surfaces of chicken breasts with dry rub. Place on hot grill & cook chicken until internal temperature is 165 degrees, juices should run clear.
Dry Rubbed Pork Loin (server 4 - 6)
- 1 pork loin (also delicious on pork chops or country style ribs)
- 2 heaping Tbs Uncle John's Meat Rub or Southwest BBQ Dry Rub
Rub spice blend onto all sides of the meat & place in roasting pan. Preheat oven to 325 degrees. Roast in oven until internal temperature reaches 165 degrees (about 25 minutes per pound). Can also be prepared on the grill.
Dusted Steaks (serves 2)
- 2 Bone In New York Strip Steaks (or your favorite steak)
- MJK Steak Dust, to taste
Preheat grill. Coat steaks with Steak Dust. Grill both sides until done to perfection.
Dry Rubbed Tri Tip of Beef (server 4 - 6)
- 1 tri tip of beef
- 2 heaping Tbs Uncle John's Meat Rub or Southwest BBQ Dry Rub
Rub spice blend onto all sides of the meat. Place in stainless bowl, cover & refrigerate while the BBQ is heating up. Place meat on grill, turning every 10 minutes, until cooked through. Can also be prepared by roasting in the oven.
Oven Roasted Salmon Fillets (serves 4)
- (4) 6 ounce salmon fillets (or other firm fish, such as sea bass or halibut)
- your choice of Olde Town Blackening Spice or Herbes de Provence or Pacific Rim Fish & Vegetable Seasoning or Kingston Jerk Spice (to taste)
Preheat oven to 350 degrees. Place fillets in pan, skin side down. Sprinkle with your preferred spice blend. Cook about 20 - 30 minutes, depending upon thickness of fish.
Beer Can Chicken
A few quick notations: Since the chicken will stand "on end" on top of the beer can, this recipe works best with a Weber, dome style bbq unit.
Any of our Rosie’s Kitchen blends will work for this recipe.
- Poultry Primer - roasted garlic, lemon & thyme
- Olde Towne Blackening Spice - for a delicious Cajun style zip
- Uncle John's Meat Rub - for a savory option
- Herbes de Provence - for a traditional herbed flavor
- Pacific Rim - it's not just for fish & veggies!
- Southwest BBQ Dry Rub - smoky cumin & chili pepper, yeeha!
- Kingston Jerk Spice - Caribbean influenced fragrant spices
- M J K Steak Dust - a touch of sugar seals in the juices!
Recipe - serves 2 - 4 people per chicken
- 1 large whole chicken (3 - 5 pounds)
- 3 table spoons your choice of Rosie’s Kitchen Dry Rub
- 1 lemon, sliced thin
- 1 can (12 ounces) beer
- 1 disposable aluminum loaf style pan
Clean the chicken. Remove & discard body cavity fat & giblets. Rinse the chicken with cold water, inside & out. Drain & blot dry with paper towels. Discard paper towels. Sprinkle 1 table spoon Rosie’s Kitchen Dry Rub inside the body & neck cavity. Loosen the skin around the breast are. Place thinly sliced lemons & 1/2 table spoon dry rub in the space between the breast meat & the skin. Reserve ends of lemons for later use. Sprinkle 1 table spoon dry rub all over the skin of the bird.
Cover bird & refrigerate while preparing coals of the fire.
Set up the coals for indirect grilling. Lift grill. Make two coal "pyramids" & place a disposable aluminum drip pan in the center. Heat until coals are glowing & ash begins to form.
Open the beer can. Pour off about 1 inch of beer. Use a can opener to open the entire top of the beer can. Spoon in remaining 1/2 table spoon of dry rub & ends of lemon.
Now for the tricky part... use care & you won't have any worries. Work next to the bbq. Hold the chicken upright, legs down. Insert the beer can into the cavity & place on the center of the grill, over the drip pan. Stand the chicken upright (the legs and can will balance the bird. Cover the grill & cook for about 1 3/4 - 2 hours until completely cooked. Make sure the coals burn well the whole time. Use internal thermometer to register 180 f at the thickest part of the thigh.
Use care when removing the bird from the bbq unit. Have the platter or large cutting board available near the unit. Using 2 sets of heavy duty tongs, remove the bird from the grill, pulling on the beer can to dislodge from the body cavity. Use steady pulling action & take care not to spill hot beer on yourself. Allow bird to rest for a few minutes & then carve & serve.
