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Spice Rub for Meat

Marlene Maurer · Lakewood, Colo.

  • 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. paprika
  • 1 Tbsp black pepper
  • 1 Tbsp chili pwder
  • 1 Tbsp. salt
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder

Mix together all ingredients. Rub onto beef, chicken or pork.

Allow to rest for five minutes before grilling or wrap meat and refrigerate overnight.

Yields about one cup. Covers two-three pounds of meat.

Rub can be prepared in advance and stored in an airtight container.

Chicken, Bacon and Potato Soup | Marlene Maurer – Lakewood, Colo.

4 center cut bacon slices, diced
1 1/2 pound bone-in chicken thighs, skinned
2 tsp. Mrs. Dash
2 c. thinly sliced leek
1 c. sliced carrot
1 c. sliced celery
4 c. unsalted chicken stock, divided
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 thyme sprigs
12 oz. baby potatoes
2 c. coarsely chopped baby spinach

Cook bacon in large skillet over medium-high until crisp.
Remove bacon from pan, reserving 1 tsp. drippings in pan.
Set bacon aside.
Sprinkle chicken with seasoning blend.
Add chicken to bacon drippings in pan and cook 8 minutes, browning on all sides.
Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan.
Add leek, carrot and celery to drippings in pan and saute 5 minutes.
Stir in 1 cup stock, scraping pan to loosen browned bits.
Add leek mixture, bacon, remaining three cups stock, salt, pepper and thyme sprigs to slow cooker.
Cover and cook on low for 2 hours.
Add potatoes; cover and cook on low for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs.
Cut chicken into bite-size pieces; discard bones.
Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Chicken Rellenos

Diane Klein • Loveland, Colo.

  • 1-1/2 c. Monterey Jack cheese, shredded
  • 4 Chicken breasts, skinless
  • 3 Tbsp. Green chilies, diced
  • 30 Ritz crackers, crushed
  • 1/2 t. Chili powder
  • 1/4 t. Ground cumin
  • 2 Tbsp. Flour
  • 1 Egg, beaten
  • 3 Tbsp. Butter, melted

Pound each chicken breast to 1/4-inch thick. Top each breast with 1/4 cup of cheese and sprinkle with green chilies. Roll up chicken starting with the narrow edge first, secure with toothpicks. In a bowl mix cracker crumbs, chili powder, cumin, flour and beaten egg. Roll chicken breast in crumb mix. Place breasts on a greased 12-by-8-inch pan. Drizzle melted butter on each chicken breast. Bake at 350 degrees for 35-40 minutes.