Seasonings/Rubs Recipes
My Bobby Flay Rub
My Herbes de Provence
My Seasoned Salt
© Laura Harper
1 tablespoon salt
12 tablespoons sugar
12 tablespoons paprika
6 tablespoons turmeric
6 tablespoons onion powder
6 tablespoons garlic powder
6 tablespoons Accent
6 tablespoons cornstarch
Combine all ingredients in a small bowl and mix well. Store in spice shaker jar or regular jar.
2 tablespoons plus 1 1/2 teaspoons dried oregano
2 tablespoons plus 1 1/2 teaspoons dried thyme
2 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried, crushed rosemary
Stir the herbs together and store in an airtight container in a cool, dark place.
Yield: Approx 2/3 cup
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar substitute
2 tablespoons sea salt
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoon white pepper
Mix all ingredients well. Store in an airtight container in a cool, dark place.
NOTE: This is an adaptation of Bobby Flay's pork rub. I actually like it on pork, chicken, and beef.