Quick Reference Guide for Rubs
Creamy: Combine 1 cup mayonnaise with 1 cup sour cream; add 2-3 Tbsp rub. Refrigerate covered 1
hour to allow flavors to blend.
Creole Rub – serve with veggies, chips, pretzels
Chipotle Rub – serve with chips, pretzels
Citrus & Basil Rub – serve with veggies, crackers, pretzels
Smoky Barbecue Rub – serve with veggies, chips, pretzels
Thai Red Curry Rub – serve with veggies, chips, pretzels
Buffalo Rub – Serve with veggies, chicken wings
Greek Rub - serve with pita, olives, veggies
Salad Dressings and Sauces
Basic Vinaigrette: Combine 2 tbsp red wine vinegar, 1 tbsp Lemon Pepper Rub, 1 tsp sugar and 3
tbsp olive oil. Refrigerate covered one hour to allow flavors to blend.
Greek Dressing: Combine 2 tbsp red wine vinegar, 1 tsp sugar, 1 tbsp Greek Rub and 3 tbsp olive
oil. Refrigerate covered until ready to serve. Delicious on a traditional Greek salad with romaine lettuce,
onions, tomatoes and Greek olives.
Asian Salad Dressing
1/3 c rice vinegar
3 tbsp soy sauce
4 tsp Asian Seasoning Mix
2 tsp sugar
Whisk in ¾ cup vegetable oil
2 cups bottled Ranch Dressing
1-2 Cloves Fresh Garlic
1 T. of Pampered Chef Southwest Seasoning or the Chipotle Seasoning
Whisk three ingredients together for an awesome southwestern twist to any Ranch Dressing.
Smoky Barbecue Sauce
1 cup ketchup, ¼ cup brown sugar, 2 tbsp Smoky Barbecue Rub and 2 tsp vinegar.
Combine ingredients in 2-qt./1.9 L saucepan. Bring to a boil, stirring occasionally; remove from heat.
Reserve half of the sauce for serving. Brush remaining sauce over foods before baking or broiling. (For
grilling, brush sauce over foods during last 10 minutes of cooking to prevent burning). Yield: 11/3 cup
sauce (10 servings).
Combine 2 tbsp Creole Rub with ½ cup ketchup. Refrigerate covered 1 hour to allow flavors to blend.
Serve on hamburgers, hot dogs, French fries, fried fish or sausage.
1/2 c. mayonnaise
1 Tbs. chopped onion
1 Tbs. chopped dill pickle
1 tsp. All purpose dill
Mix and serve
Brush meat with oil and sprinkle with 2-3 tbsp rub per 1 lb of meat; no need to let the rub stand on meats.
Crushed Peppercorn & Garlic Rub - Meat, seafood, vegetables
Jamaican Jerk Rub and Smoky Barbecue Rub - Meat, poultry, seafood
Greek Rub - Meat, poultry, seafood, salads
Citrus & Basil Rub - Meat, poultry, seafood or vegetables
Lemon Pepper Rub - Meat, poultry, seafood, vegetables, pasta and salads
Thai Red Curry Rub - Meat, poultry, seafood, Asian-inspired soups, noodles, and stir-fry
Creole Rub - Meat, poultry, seafood or Louisiana dishes – e.g. gumbo, jambalaya, blackened meats
Moroccan Rub - Meat, poultry, seafood, soups, stews and Moroccan dishes – e.g. hummus, couscous
Chipotle Rub - Salsa, tacos, fajitas, chili and meatloaf
Dips, Spreads, Appetizers
1cup sour cream
2-3tablespoons Pantry Southwestern Seasoning Mix
Combine mayonnaise, sour cream and Seasoning Mix.
Cover; chill 1 hour. Serve with fresh vegetables or tortilla chips, if desired.
Yield: 16 servings
Greek Yogurt dip
1 cup plain greek yogurt(or reg. plain yogurt, drained so it’s thicker)
Lemon zest and juice of ½ lemon
Cucumber, peeled and seeded and diced fine
1 tsp of Greek Rub (or to taste)
1 Tbsp of good olive oil
One container of prepared plain hummus - 16 oz
1 TBS fresh lemon juice
1 -2 cloves of fresh garlic
1-2 tsp of Greek Rub
Mix together, serve with pita chips and fresh veggies!
Greek Cheese Torta
1loaf (16 oz) French baguette
Garlic Oil or olive oil
1pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2pkg (8 oz each) cream cheese, softened
2pkg (4 oz each) crumbled feta cheese
1/2cupsun-dried tomatoes in oil, drained and patted dry
3 T shelled pistachios
Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted baguette slices.
Pampered Chef Touchdown Taco Dip
1 can (9 ounces) bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon southwest seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato,seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips (optional)
Preheat oven to 350°F. Using Small Mix 'N Scraper®, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.
Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted.
To prepare toppings, remove stem from tomato using Cook's Corer™. Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus®. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips, if desired.
Barbecue Bacon Squares
1pkg (13.8 oz/283 g) refrigerated pizza crust
1/3cup (75 mL) ketchup
1tbsp (15 mL) brown sugar
1tbsp (15 mL) cider vinegar
1 1/2tsp (7 mL) Smoky Barbecue Rub
1cup (250 mL) sliced water chestnuts, coarsely chopped
1/2cup (125 mL) shredded mozzarella cheese (2 oz/60 g)
2tbsp (30 mL) snipped fresh parsley
Preheat oven to 375°F (190°C). Unroll dough onto lightly greased Rectangle Stone; roll dough to edge of baking stone and set aside.
Cook bacon in (10-in./25 cm) Skillet over medium heat until crisp, covering Skillet with Splatter Screen. Remove bacon from Skillet; drain on paper towels.
Combine ketchup, sugar, vinegar and barbecue rub in medium bowl; mix well. Spread sauce over crust to within 1/2 in. (1 cm) of edge. Crumble bacon; sprinkle bacon and water chestnuts over sauce. Sprinkle cheese evenly over pizza. Bake 20-22 minutes or until cheese is melted and crust is golden brown. Remove from oven; sprinkle with parsley. Cut into squares and serve.
Artichoke Bacon Bites24authentic restaurant-style tortilla chips
1can (14 oz or 398 mL)artichoke hearts in water, drained
4oz (125 g)Monterey Jack cheese (1 cup/250 mL grated), divided
1/2cup (125 mL)loosely packed fresh cilantro, divided
1/2cup (125 mL)mayonnaise
4slicescooked bacon, crumbled
1tbsp (15 mL)Crushed Peppercorn & Garlic Rub
Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.
Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.
Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.
Chipotle Chicken Cornbread Cups1cup (4 oz) grated cheddar cheese
1pkg (7.5-8.5 oz)corn muffin mix
1cup (8 oz) sour cream, divided
2tbspChipotle Rub, divided
1smallred bell pepper
1-2green onions with tops (about 1/3 cup thinly sliced)
1 1/2cupsfinely diced cooked chicken
Additional sour cream (optional) Snipped fresh cilantro (optional)
Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter using Mix ‘N Scraper®.
Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.
Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly slice green onions using Chef's Knife. Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.
Remove muffins from oven to Stackable Cooling Rack. Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.
Lemony Moroccan Chicken Pitas
3tbspolive oil, divided
6(6-in.)flat pita bread rounds (without pockets)
1largered bell pepper (about 1 cup finely diced)
2cupsfinely diced cooked chicken
1/4cupfinely chopped fresh cilantro
1cup (4 oz) shredded mozzarella cheese
Crumbled feta cheese (optional)
Preheat oven to 450°F. Cut lemon in half crosswise using (5-in.) Santoku Knife; set half aside for later use. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade. Sprinkle lemon slices with salt and place in Prep Bowl; drizzle with 1 tbsp of the oil. Microwave on HIGH 1-2 minutes or until slices are softened. Set aside to cool.
Trim pitas to form 6-in. squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles. Arrange pitas close together on Large Bar Pan. Bake 8-10 minutes or until pitas begin to brown.
Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef's Knife.
Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice reserved lemon half into Skillet using Citrus Press; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and fully incorporated.
Remove bar pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately.
Moroccan Chicken Crostini Melts
1loaf (16 oz/450 g) French baguette
2tbsp (30 mL)vegetable oil
2tbsp (30 mL)Moroccan Rub, divided
1 1/2cups (375 mL)finely diced cooked chicken breasts
1/3cup (75 mL)mayonnaise
1/3cup (75 mL)sour cream
1cup (250 mL)shredded mozzarella cheese, divided
1/2cup (125 mL)mixed dried fruit bits
Thinly sliced green onion and finely diced red bell pepper (optional)
Preheat oven to 400°F (200°C). Using Color Coated Bread Knife, slice baguette into twenty-four 1/2-inch-thick (1-cm) slices; arrange in a single layer on Large Round Stone with Handles. Combine oil and 1 tsp (5 mL) of the rub in (1-cup/250-mL) Prep Bowl; brush over bread slices with Chef's Silicone Basting Brush. Bake 4-5 minutes or until lightly toasted. Remove baking stone from oven to Stackable Cooling Rack.
Meanwhile, finely dice chicken using Chef's Knife. In Classic Batter Bowl, combine chicken, mayonnaise, sour cream and remaining 2 tsp (10 mL) plus 1 tbsp (15 mL) rub; mix well with Small Mix ‘N Scraper®. Stir in half of the cheese and fruit bits.
Using Small Scoop, distribute chicken mixture evenly among bread slices; flatten slightly using back of scoop. Sprinkle chicken mixture with remaining cheese. Bake 5-6 minutes or until cheese is melted. Remove baking stone from oven. Garnish crostini w/green onion & bell pepper, if desired.
Moroccan Chicken Pita Wedges
2(6-in.)pita pocket bread rounds
Garlic Oil or olive oil
2cupsfinely diced cooked chicken
1tbsp plus 1 tspMoroccan Rub, divided
14-in. pieceseedless cucumber
2tbspsnipped fresh cilantro
Preheat oven to 425°F. Split pita bread rounds in half horizontally using Color Coated Bread Knife to make four 6-in. disks; cut each disk into six wedges for a total of 24 wedges. Place wedges cut side up on Large Sheet Pan and spray with oil. Bake 5-7 minutes or until wedges are golden brown and crisp. Remove wedges to serving platter.
Finely dice chicken using Santoku Knife; place into Classic Batter Bowl. Add mayonnaise and 1 tbsp of the rub; mix well using Master Scraper.
Slice cucumber piece using Ultimate Mandoline fitted with v-shaped blade. Finely dice cucumber slices using Utility Knife. Cut carrot into strips using Julienne Peeler; cut strips into 1/4-in. pieces. Juice lemon using Juicer to measure 1 tsp juice. Snip cilantro using Kitchen Shears. In Small Batter Bowl, combine cucumber, carrot, lemon juice, cilantro and remaining 1 tsp rub; mix well using Small Mix ‘N Scraper®.
To assemble pitas, scoop chicken mixture onto pita wedges using Small Scoop, flattening slightly. Spoon cucumber mixture onto chicken mixture, pressing down lightly to adhere. Serve immediately.
Jerk Chicken Nachos
3cupsdiced or shredded cooked chicken
2cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2tbspJamaican Jerk Rub, divided
1smallyellow or red bell pepper or combination
2tbspsnipped fresh cilantro
1/4cupsour cream and 1 tsp additional Jamaican Jerk Rub (optional)
Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Moroccan Hummus Cups
1container (7 oz)plain hummus spread
11-in. piece seedless cucumber
1/4cuppitted kalamata olives
2tbsppacked fresh parsley leaves
24miniature tortilla chip cups
Combine hummus and rub in Classic Batter Bowl using Small Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with hummus mixture and set aside.
Slice tomato in half lengthwise using Santoku Knife; scrape out seeds using Core & More and dice. Using Ultimate Mandoline fitted with v-shaped blade, slice cucumber; cut slices into strips and dice. Coarsely chop olives and parsley using Food Chopper. Combine tomato, cucumber, olives and parsley in Small Batter Bowl; mix well.
Pipe hummus into tortilla chip cups. Spoon yogurt over hummus. Divide cucumber mixture evenly among cups using Small Scoop.
Smoky Buffalo Chicken Wings
24chicken wing drumettes (2 1/2-3 lb)
1/4cupbuffalo wing sauce or Louisiana-style hot sauce
2tbspSmoky Barbecue Rub
Celery & Dip
1/4tspcoarsely ground black pepper
1/4cup (1 oz)crumbled blue cheese
For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in large Colander. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.
Cheesy Tex-Mex Roll-Ups
2ears corn, husks and silk removed
1smallred bell pepper (about 1/2 cup finely diced)