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

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.

ENJOY!!!

Thank you Kim Spuck

Serves 4

Ingredients:

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.

YUM, YUM, YUM – SO GOOD, SO GOOD, SO GOOD!!

Thank you Kim Spuck

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

OK…you want a kick butt Turkey recipe, well here you go! This requires a bunch of work but it’s worth it and your family will want it over and over again.

Brine (Alton Brown’s for Turkey)

1 cup Kosher salt

1/2 cup brown sugar

1 gallon of Veggie stock

1 tlbs Black pepper corns

1 1/2 tps All spice berries

1 1/2 tps candied ginger …chopped

Bring to boil and let simmer after boil, and let sit to room temp

you will need 1 gallon heavily iced water for later

Aromatics

1-2 sweet onions cut into pieces

1-2 apples cut into pieces

1-2 oranges cut into pieces

celery stalks chopped

Rub

Yankee Savory

Extra ingrediants

sprigs of rosemary and sage

you will need to mix minced garlic and butter together

If it’s a fresh turkey make sure you wash out top to bottom and even inside with warm water…take out the gizzards, pat dry

Put turkey in a clean container and add room temp brine and cover with iced water and ice. Let sit over night.

OK..we are ready to go! Set your grill for an indirect smoke or set up your smoker…have apple chunks  soaking for a half and hour.

Take turkey out of the brine and pat dry. Put into a med. sized pan ..it will create au jux!

Carefully separate the skin and the breast meat…take a handful of garlic butter and rub between meat and skin…don’t break the skin.After you got as much garlic butter into the breast meat, put sprigs of rosemary and sage in with the butter

Take aromatics and place inside the cavity. you don’t have to take the shin or peels off

Then rub olive oil all over the bird completely…and add a bunch of Yankee Savory until bird is covered.

Then your good…start to smoke your bird….keeping the temp at 250’…and every half and hour spritz with apple juice.

Now if your in a hurry you can smoke for 3 hours and finish the bird in your oven at 350′ until internal temp is 165′ in the deepest part of the bird.

A 30lb turkey took me 7-8 hours on my smoker…just an FYI

Depending on the size of the bird, will depend how long the cook will take…remember you only need 3 hours to smoke…the rest is just cooking

if you have any questions don’t hesitate to use the Help Center at support@sweetcarolswinebbq.com

Enjoy

OBTW….the soup this makes…OMG!!!!

You want restaurant quality wings , well then you have come to the right spot. You’ll need a deep fryer.

Take your wings ,dredge them into your favorite batter (or not…your choice)

Deep fry for 12-15 minutes or when ever your wings hit 165′ internal temperature

In a bowl put 4-6 oz of your favorite Yankee Rub, Yankee Orange-Yankee Apple-Yankee Blueberry -Yankee Cherry-Yankee Peach all are so good!

put your favorite wing sauce along with the rub(or not)

toss wings until completely covered

Let sit for a minute so the fruit can turn to  fruit glaze all over your wings

OMG…you’ve never had wings like this before…anywhere.

I won’t have to tell you to enjoy this…because you will!

In a hurry and need something quick and easy, well look no further. This recipe is so easy and your family will love it.

Chicken breast, thighs, wings , what ever you have on hand

Yankee Rub (they all work wonderful)

Bread crumbs or Panko (optional)

pre heat oven to 350

On a cookie sheet sprat the bottom or line the bottom with aluminum foil. Put down your chicken in even spaces. Apply rub to chicken(don’t forget to put the fallen fruit pieces back on the chicken)

Add some bread crumbs or panko on top to add a little crunch

Cook chicken for 25 mins or when the internal temp reaches 165′.

If your using Yankee Orange, or Yankee Cherry, or Yankee Blueberry or Yankee Peach…look at that wonderful glaze it makes.

Enjoy what’s different for dinner.

Easy and fun way to Grill or smoke a full roaster Chicken

1 can of beer (darker the better)

1 beer can chicken holder

olive oil

1 apple

1 small onion

1 small orange

Yankee Savory (chefs Recommendation)

1 5-6 lb full roaster chicken

Beer can chicken holders can be bought at your hard wear store, grilling store or similar. Start your grill for an indirect smoke and shoot for 250′. You may want to add some cherry wood chucks or apple for more flavor, so have them soaking in water for about 30 mins.

Spray beer can chicken holder with cooking oil. Take the beer and DRINK 1/2 of it(nothing goes to waste) take the tab off and poke holes around the top with a screw driver or similar to add more holes to the beer can top. Place beer can in holder. Place chicken, butt over the can, cut up into pieces the apple and oranges and onion and put into cavity of the chicken.

Rub a little olive oil on the entire chicken and sprinkle Yankee Rub all over the chicken.

Place entire chicken and holder and all over the section of your grill where there is no coals. You can also place an aluminum pan full of water in that spot if you choose too. This will create steam and help you cook. Don’t worry the coals won’t effect the pan…just use a disposable one anyways. Don’t forget to add your wood chunks, if you choose for an additional smoke flavor.

You’ll keep your temp at 250 and spritz the bird every 1/2 hour with apple juice to keep the skin moist and tender(The best part)

In about 3-4 hours or when the internal temp of the bird reaches 165′ you are done….let rest for about 5 mins. and ENJOY the best chicken you’ll ever have.

Don’t eat the fruit…they were just for aromatics and help the bird cook from the inside along with the beer!

A wonderful and easy way to grill wings. Purchase your favorite wings and cuts. Put in a bowl your favorite Yankee Rub, chef’s Special Yankee Peach or Blueberry, and roll the wings and cover the entire wing. Set your grill for a direct grill. Clean grate and coat with oil. Place grate on the grill and get the grate nice and hot. Place wings on hot grate. Try and control the flare ups, but a little char on the wings aren’t terrible either, and cook wings for about 10-15 mins. or until 165′ internal temp.

Perfect to bring to the games for tailgating