CAROLINA REAPER CHILE - RUB MY MEAT SEASONINGS

I'm sure you, your friends and family have heard about it, seen it on social media and watched the countless YouTube videos of people attempting to eat a whole chile only to find out that they just bit into a piece of Hell. I am, as you guessed it talking about the infamous, world's hottest chile pepper the one and only Carolina Reaper Chile! We are proud to offer the dried version for sale now at Rub My Meat Seasonings. Now you can try this chile for yourself!

A Carolina Reaper Chile was awarded the Guinness World Record for the Hottest Chile in 2013, so you know these dried chiles are hot.

1 LB BAG/BOX OF WHOLE CAROLINA REAPER CHILE PEPPERS

Extremely hot, take realistic precautions when cooking with Carolina Reaper Chiles

Bright, intense heat with sweet, roasted flavors

The average Carolina Reaper Chile measures between 1,500,000 and 2,000,000        

Scoville Heat Units, or about 5 times as hot as the typical Habanero Chile.

Currently the Guinness World Record holder for hottest chile variety

Whole dried chiles with stems and seeds included

Best used when added to a recipe where its heat can be tempered with other flavors

Use sparingly to add sweet, bright heat to foods

Add to enchilada sauce, chili sauce or marinades

LOW AND SLOW CHUCK ROAST RECIPE - RUB MY MEAT SEASONINGS

INGREDIENTS

Servings: 6 to 8

1 boneless chuck roast (3 to 4 lbs.)
1/4 cup flour
4 Tbsp RUB MY MEAT GARLIC & ONION SEASONING
3 Tbsp. olive oil
4 Tbsp. butter
10 pepperoncini
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
Fresh parsley for garnish

PREPARATION

1. Dredge the chuck roast in flour and massage it into the meat.
2. In a skillet on a very high heat, brown the meat on all sides in the olive oil to create a crust. 
3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
4. Cover the Crock-Pot and set it to low. 
5. In a small bowl, mix the mayonnaise, garlic & onion seasoning and vinegar until well combined.
6. Spread over the meat, and cook on low for 8 hours.
7. Remove the roast and shred with two forks. 
8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh chopped parsley. Salt and pepper to taste. Enjoy!

For more great tasting seasonings - visit www.rubmymeatseasonings.com

Inspired by the New York Times.

CAJUN SHRIMP PASTA - RUB MY MEAT SEASONINGS

INGREDIENTS

Serving Size: 4-6

1 pound linguine or pasta of choice
3 tablespoons butter (divided as 2 and 1)
2½ tablespoons rub my meat cajun seasoning (divided as 1½ and 1)
1 pound peeled and deveined large shrimp
½ cup diced yellow onion
½ cup diced green pepper
1 pound kielbasa sausage, sliced
2 cloves garlic, minced
1 teaspoon salt
½ cup chicken stock
½ cup heavy cream

For the garnish: Fresh chopped parsley

PREPARATION

1. Cook the linguine in boiling water until al dente. Drain and set aside.
2. In the same pot, heat the butter, then add 1½ tablespoon RUB MY MEAT CAJUN SEASONING and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
3. Keeping the heat on, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt and cajun seasoning. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
4. When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined.
5. To serve, sprinkle with chopped parsley. Enjoy!

FOR MORE DELICIOUS SEASONINGS VISIT WWW.RUBMYMEATSEASONINGS.COM

CAJUN HABANERO BLOODY MARY - RUB MY MEAT SEASONINGS

Cajun Habanero Bloody Mary

Making your own Cajun infused vodka is the first step in this flaming-hot cocktail recipe, a process that takes at least two weeks. It's well worth the wait - thanks to the aromatic and robust flavors of RUB MY MEAT SEASONINGS CAJUN SEASONING and fresh habanero peppers, the spicy finished product is one you'll never forget and always come back to!

Prep time: 0 min

Cook time: 5 min

Total time: 5 min

Ingredients

Makes 1 serving

• 1 Quart Vodka
• 2 Habanero Chili
• 2 Tablespoon Rub My Meat Seasonings - Cajun Seasoning plus more for garnish
• 1 Lemon Wedge
• 1 Lime Wedge
• 1/2 Cup Tomato Juice
• 2 Dashes Hot Sauce Of Choice
• 2 Teaspoons Prepared Horseradish
• 2 Dashes Worcestershire Sauce
• 1 Celery Stalk, For Garnish
• 

• Directions

  1. Carefully pour in vodka into jar, add CAJUN SEASONING and habanero chili. Stir to combine.
  2. Seal jar and set aside to infuse for at least two weeks. Once per day, invert jar and swirl to combine ingredients.
  3. Once vodka reaches desired potency, strain out peppers and seasoning and discard, or return peppers to jar for presentation.
  4. Pour CAJUN SEASONING onto small plate. Run lemon wedge around rim of pint glass, coating with juice. Roll rim of glass through seasoning to coat it. Fill glass with ice and set aside.
  5. Squeeze remaining juice from lemon wedge into cocktail shaker, then drop wedge into shaker. Squeeze juice from lime wedge into shaker and add wedge to shaker. Add remaining ingredients.
  6. Fill shaker with ice. Secure top and shake vigorously until frosty condensation forms on exterior. Strain into prepared pint glass and garnish with celery stalk.

RUB MY MEAT SEASONINGS - SWEET & SMOKY ROASTED CHICKEN RECIPE

Rub My Meat Seasonings - Sweet & Smoky Roasted Chicken Recipe

Calling for just three ingredients – chicken, Rub My Meat Seasonings Sweet & Smoky Seasoning, and sea salt along with fresh cracked black pepper to taste – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the chicken, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.

INGREDIENTS

• 1 (3 1/2-pound) whole chicken, patted dry
•   2 teaspoons fresh cracked black pepper or to taste
• 4 tbsp SWEET & SMOKY SEASONING

• PREPARATION

• 1. Season the chicken inside and out with seasoning blend. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
  3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving. Season again with SWEET & SMOKY, Enjoy!

CAJUN SEASONED HADDOCK - RUB MY MEAT SEASONINGS

Baked Cajun Seasoned Haddock 

For a beautifully seasoned haddock fillet, follow this simple recipe and let our all natural CAJUN SEASONING do the work! Boasting the bright flavors of garlic, onion, herbs and spices, this seasoning instantly brightens any seafood dish bringing out the most flavorful and robust flavors possible.

Ingredients

Makes 1 serving

• 1 Haddock Filet, 6 - 8 ounces 
• 1 Tablespoon Garlic Butter
• 2 Teaspoons Blackened Cajun Seasoning

Directions

1. Preheat oven to 500°F.
2. Line oven-safe dish or pan with aluminum foil. Arrange haddock fillet flat side down, drizzle garlic infused butter and sprinkle with RUB MY MEAT SEASONINGS CAJUN SEASONING.
3. Bake fish in oven for approximately 6 minutes or until fish begins to pull apart and is firm to the touch. Slide fish off onto plate and Enjoy. Serve with a fresh, crisp garden salad, baked potato and lemon wedge.

Garlic & Onion Seasoned Avocado Toast

An extremely easy, simple and delicious healthy and flavorful snack

featuring RUB MY MEAT SEASONINGS GARLIC & ONION and LEMON

PEPPER SEASONINGS. 

Prep time: 5 min

Cook time: 5 min

Total time: 10 min

Directions

1. To assemble avocado toast, mash avocado with GARLIC & ONION SEASONING and a pinch of sea salt. 
2. Lightly toast bread of choice, and top each piece of toast with one quarter of mashed avocado. Sprinkle with LEMON PEPPER SEASONING. Enjoy!

Avocados are the trendy, ever popular super foods that pack a creamy and flavorful punch all your favorite dishes and snacks. They brighten up your smoothies, guacamole, salads, burritos. Avocados are high in fat. But it's monounsaturated fat, which is a "good" fat that helps lower bad cholesterol, as long as you eat them in moderation.

Avocados are very nutritious and contain a wide variety of nutrients, including 20 different

vitamins and minerals.

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving (3):

• Vitamin K: 26% of the RDA.
• Folate: 20% of the RDA.
• Vitamin C: 17% of the RDA.
• Potassium: 14% of the RDA.
• Vitamin B5: 14% of the RDA.
• Vitamin B6: 13% of the RDA.
• Vitamin E: 10% of the RDA.
• Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.

Avocados do not contain any cholesterol or sodium, and are low in saturated fat. I personally don’t think that matters, but this is one of the reasons they are favored by many “old school” experts who still believe these things are inherently harmful.