Recipes — rubs

Ingredients 32 oz frozen corn thawed 1/2 cup mayonnaise 1/2 cup sour cream 5 tsp Chipotle Blizzard Dry Rub or to taste 5 oz queso fresco grated or crumbled For Garnish 1/4 cup fresh cilantro chopped   Directions Preheat the oven to 350˚F Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, Chipotle Blizzard Dry Rub, and half of the queso fresco until combined. Bake for 30-40 minutes or until heated through and the sides begin to bubble. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. 

Ingredients 14 oz smoked Andouille sausage, cut into small slices  12 oz pasta *I use Rotini 2 cups heavy cream 1 tbsp Cajun Ragin Storm seasoning 1/2 cup Parmesan cheese, grated Instructions Cook pasta according to package directions, drain water and put aside. In a medium skillet, add the sausage slices over medium heat and allow to sauté about 5-8 minutes, or until golden brown in color. Pour in the heavy cream and Cajun Ragin Storm seasoning and stir to combine. Reduce heat to low and allow to simmer for about 4 minutes, or until sauce begins to thicken slightly. Remove sauce from heat and stir in the Parmesan cheese. Add...

CROCK POT JAMAICAN JERK CHICKEN SOUP Ingredients 1 1/2 pounds boneless chicken, cut into strips 3 tablespoons plus 1 teaspoon Maad Jerk or Hot Maad Jerk to spice it up 1 tablespoon olive oil 3/4 cup diced onion 3/4 cup diced onion 1 tablespoon minced garlic 1 teaspoon cumin 1 teaspoon ground black pepper 1/2 teaspoon salt 6 cups chicken broth 1/4 cup long grain white rice, rinsed well 1 can black beans, rinsed well Directions Toss the chicken strips with 3 tablespoons Maad Jerk rub and set aside. Heat the olive oil in the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker set on...