Archive for the ‘recipes’ Category

Zoodle Zuchinni

Posted on: January 31st, 2018 by admin No Comments

4-6 Med Sized Zucchini

6 TLBS Virgin Olive Oil

1/2 Cup Yankee Lemon Rub

1/2 tsp salt and pepper

2 Cloves Minced Garlic


Zoodle 4-6 Med Sized Zucchini and place in a big zip lock bag. Add 4 TLBS of Virgin Olive Oil , 1/2 cup of Yankee Lemon Rub and 1/2 tsp of salt and pepper. Seal and shake well.

In a frying pan heat 2 TLBS of Olive Oil with 2 cloves of minced garlic over med heat for 2 minutes.

Add in Zucchini and saute for 6 minutes.

Serve with entree

Serves 4


Thank you Leslie Sharpe for this wonderful side dish




Yankee Peach Cheddar, Broccoli and Chicken Skillet

Posted on: January 31st, 2018 by admin No Comments

2-3 med . boneless skinless chicken breast (cubed)

2 TLBS Olive Oil

1 small onion finely chopped

2 cloves minced garlic

1/2 tsp Dried Oregano

8 oz. of pasta (we like bow tie)

1 2/3 cups of Chicken Stock

2 3/4 cups water (divided)

8 oz. Broccoli Florets , chopped

1/2 cup heavy cream

1 cup cheddar cheese

2 TLBS Yankee Peach Rub

Heat 1 TLBS of oil in a very large skillet. Add chicken cubesand cook until chicken is golden brown on both sides and almost cooked through. Remove chicken from pan and set a side. In that same pan, add another TLBS of olive oil  and cook the onions for several minutes until they are translucent. Add 1 2/3 cups chicken stock and 2 cups of water, along with the minced garlic and oregano. Stir in pasta and bring to a boil. cook for about 12-15 minutes until most of the liquid is absorbed into the pasta. Add in broccoli, 2/3 cups of water and cover, reducing heat and simmer for about 5 minutes until the broccoli is tender. Then add in cooked chicken, 1/2 cup of heavy cream,cheddar cheese and increase the heatto med. high, while continuously string until the cheese starts to melt. add 2 TLBS Yankee Peach Rub and let stir until sauce, cheese mixture thickens.

Serves 4 enjoy


Apple Cornbread Stuffed Pork Chops

Posted on: January 22nd, 2018 by admin No Comments

2 TBLS Olive Oil

1 lb pork sausage

1 medium onion – diced

1 medium green pepper – diced

Chicken broth

1 tsp salt

1 tsp pepper

Sweet Carol Swine Apple Cornbread

6 pork chops (bone-in or boneless)


Prepare cornbread per instructions at least 2 hours before making stuffing


Brown pork sausage in olive oil, add peppers/onions to sausage and saute’ for 5 minutes over medium heat

While sauteing peppers/onions cut half of the cornbread into small cubes and place in medium bowl; add pepper/onions/sausage mixture to cornbread – depending how you like your stuffing (dry or wet) add broth and mix (I started with aS ½ cup of broth)

Season with salt & pepper and brown pork chops in the same frying pan for about 6 minutes a side for ¾” thick chops; remove to baking sheet.  To the pork chop pan, add ½ cup chicken broth and scrap up all the goodness.

Spoon stuffing onto pork chops and spoon pan drippings over stuffing


Bake at 350 degrees for about 25 minutes…pair with a tossed salad or your favorite vegetable….ENJOY!


(for a more apple flavor, sprinkle Sweet Carol Swine Yankee Apple Rub on your pork chops before browning, YUM)


Thank you Leslie Sharpe


Lemon Pepper Green Beans

Posted on: November 3rd, 2016 by admin No Comments

1 lb. Fresh Green Beans-trimmed-snapped in half

3 tlbs butter

3 cloves garlic

2 pinches Yankee Lemon Pepper

Bring to a boil green beans in a large skillet and cover. Reduce the heat to med low until beans start to soften. ~5 mins.

Drain the water

Add butter to Green Beans and cook until butter is melted ~2-3 mins

Stir in Garlic until and cook until Garlic is tender and fragrent.

Sprinkle Yankee Lemon Pepper Over top



Peach Stuffing

Posted on: October 31st, 2016 by admin No Comments



2  sticks of butter

10 cups or approx. 1 loaf of sandwich style bread (about 20 slices) cubed

1 cup diced carrots

1 cup diced celery

1 cup diced onions

1 teaspoon poultry seasoning

1/3 cup SCS Peach Rub

Salt and pepper to taste….if you use salted butter you will need to add less here.



  • Melt butter in 4-quart Dutch oven or large frying pan over medium-high heat. Cook carrots, celery, onion and poultry seasoning in butter 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat.
  • Add the Peach rub to the cooked veggie/butter mixture stirring to combine, then gently add remaining ingredients, using spoon, until bread cubes are evenly coated. Add salt and pepper to taste and stir gently again.
  • Bake stuffing in a 3-quart casserole or rectangular baking dish, 13x9x2 inches (no need to grease the pan with the butter in the recipe) . Place stuffing in casserole or baking dish, cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover, sprinkle a little bit more SCS Peach Rub on top and bake 15 minutes longer.

Thank you

Kim Spuck

Blueberry Chicken Marsala

Posted on: October 5th, 2015 by admin No Comments


Serves 8


8oz fresh sliced mushrooms

2 tbsp melted butter

6 boneless/skinless chicken breasts

½ cup flour

¾ cup Marsala wine

½ cup chicken broth (low sodium if you have it)

½ cup SCS Blueberry Yankee Rub

½ cup shredded mozzarella cheese

½ cup shredded parmesan cheese

2 chopped green onions


Preheat oven to 450 degrees.


Cook the mushrooms in 2 tbsp butter in  a large non-stick skillet over medium high heat. Stirring frequently. (3-5 minutes or until tender) Set these aside for later.


Cut each chicken breast in half lengthwise and pound flat to approx. 1/8 inch thickness.


Dredge chicken in the flour then cook chicken over medium heat in 2 tbsp butter for 3-4 on each side (until golden) using the same skillet you just cooked the mushrooms in (do this in batches to ensure even cooking).


Lightly grease a 13×9 baking dish and place all cooked chicken into the baking dish (it’s okay to overlap the chicken slightly during this step) and evenly distribute your cooked mushrooms over the top of the chicken. BE SURE to reserve the pan drippings!!


Add the Marsala Wine, the chicken broth and the SCS Blueberry Rub to the same skillet with all the drippings, bring to a boil then reduce heat and simmer uncovered for about 10 minutes(stir frequently). Pour sauce over chicken. Combine your cheeses and chopped green onions and sprinkle even over the chicken and mushrooms.


Bake uncovered at 450 degrees for about 13 minutes (until cheese is completely melted and starting to brown.




Thank you Kim Spuck

Pistachio/Cherry Oven Fried Chicken

Posted on: October 5th, 2015 by admin No Comments

Serves 4



4 boneless/skinless Chicken Breasts

1 ½ cups roasted/shelled Pistachio’s

1/3-1/2 cups SCS Yankee Cherry Rub (or try any SCS Yankee flavor you’d like)

½ cup flour

2 eggs (or equivalent amount of egg substitute)

¼ cup melted butter (or you can us the liquid spray butter if you wish)


Preheat oven to 400 degrees.


Place nuts and rub into your food processor, grind until desired texture to use as coating on your chicken breasts.


Place the flour on a plate, beat the eggs in a bowl and place the nut and rub mixture onto a separate plate.

Dredge chicken breast in flour, dip into your egg wash, then roll into the nut/rub mixture to completely cover the breast.


Place the coated chicken on a cookie sheet. Melt your butter and drizzle a small amount on the top of each breast (or spray with a few pumps of the liquid butter spray).


Place into the 400 degree oven and bake for approximately 20 minutes.




Thank you Kim Spuck

Yankee Egg Sandwich

Posted on: March 8th, 2015 by admin No Comments

We love egg sandwiches in this house. Either on toast or bagels.
Easy fast and good!
Start frying up your eggs in a pan, but instead of using salt and pepper sprinkle your favorite Yankee rub on your eggs.
You can break the yolks or not…flip over, take off the heat…add cheese and onions if you like.
Toast up a real good bread or bagel.
How’s that for something different

French Fries or Tots

Posted on: March 5th, 2015 by admin No Comments

Yes…Any one of our Yankee rubs will work So Good- So Good-So Good on a hot streaming plate of Fries or Tots.
Our perfect blend of Seasonings will put that OMG taste in your spuds!
How do Peach Fries sound, or Blueberry Fries…don’t know it until you try it…and we promise you’ll LOVE it.
Live a little!

Sweet Cherry Goulash

Posted on: February 27th, 2015 by admin No Comments

Here’s something different and so easy to make. Sweet cherry Goulash, and you family will love it….here’s what you need, now it’s a Goulash so you really can add in what you want, but this is the foundation:

2 lbs ground beef (80-20)

2 med onions

3 cloves minced garlic

2 15 oz. cans of tomato sauce

2 15 oz cans of dices tomatoes

6 tlbs Yankee Cherry Rub (you can use any other Yankee Rub)

2 tlbs soy sauce

2 tsp baking soda

1 lb elbow macaroni

3 bay leaves

OK…let’s start but browning the meat . Med to high heat and continue to break apart and brown evenly. Cut your onions the way you like…I like mine a little bigger but it really doesn’t matter. After draining the fat throw the onions and garlic in  and sauté for a bit, but not long. Throw the tomatoes in as well as the rub and the baking soda and soy sauce. Now…. the baking soda ….and it will foam, and that’s normal. It’s really neutralizing the acid levels, believe me you will love this trick. and then throw in what ever else you want, carrots, celery,mushrooms(Chef’s pick…right?) and then the bay leaves….let simmer . Have a big pot of water boiling and cook the macaroni. Drain mac and throw back into the big pot. Apply the sauce in parts and mix in evenly so everything is mixed in PERFECT!

Ahhh ENJOY LOL !!!


Thank you Kim Spuck for this yummy reciep