Lemony Rub Recipes

PINK LEMON RUB

Pink Lemon Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 3

Ingredients

1 tablespoon pink salt, such as Himalayan pink salt
2 teaspoons lemon zest
1 1/2 teaspoons ground pink peppercorns

Steps:

Mix together the salt, lemon zest and pink peppercorns in a bowl. This spice blend pairs great with seafood.

LEMON ROSEMARY RUB

Lemon Rosemary Rub image

Make and share this Lemon Rosemary Rub recipe from Food.com.

Provided by TishT

Categories Low Cholesterol

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons grated lemons, rind of
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarse grind black pepper
2 cloves garlic, minced

Steps:

Combine all ingredients.
Shake before using to blend.
Makes enough to season 2 pounds of meat.

Nutrition Facts : Calories 15.9, Fat 0.2, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 3.6, Fiber 1.1, Sugar 0.2, Protein 0.6

HOMEMADE LEMON-PEPPER SEASONING

Homemade Lemon-Pepper Seasoning image

Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes

Time 5h

Yield 8

Number Of Ingredients 4

Ingredients

2 organic lemons
2 tablespoons multi-colored peppercorns
¼ teaspoon dehydrated minced garlic
¼ teaspoon dehydrated onion flakes

Steps:

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
Remove and allow to rest for a few hours before using so flavors can meld.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg

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