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Recipes

 

Tomato Mozzarella Salad

Ingredients

  • 1 carton medium ripe cherry tomatoes
  • 8 oz fresh mozzarella
  • 2 tbsp extra virgin olive oil
  • 1 Lemon 
  • Garden Salt
  • Torn Fresh Basil

Instructions:

  1. Cut Tomatoes and Mozzarella cheese and mix together in a medium bowl tossed with olive oil, lemon juice, basil and garden salt. 
  2. Let marinate for 30 minutes or serve immediately and enjoy

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World's Best Popcorn

Pop it and toss it

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Grilled Steelhead Trout

Ingredients:

  • 1 lb steelhead trout filet
  • 2 tablespoons olive oil
  • Garden Salt or Original Dry Rub
  • Crustini and/or microgreens (optional)

Instructions:

  1. Preheat the grill to medium-high heat. (400 degrees in the oven)
  2. Brush the steelhead filet with olive oil and generously sprinkle Garden Salt or Original Dry Rub (we do half salt on one side and rub on the other!)
  3. Place the steelhead filets on the grill (or in the oven)
  4. Grill or bake the steelhead for about 10 minutes, or until the fish is cooked through or when it flakes off with a fork.
  5. Serve party style on toasted crostinis (optional)

 

 

 

 

 

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Grilled Chicken Wings

Ingredients:

  • 24 chicken drumettes or wings
  • 1 tablespoon EVOO
  • 2 tablespoons Lost Buddy Original Dry Rub

For BBQ Sauce:

  • 1 ½ cups ketchup
  • 1/3 cup mustard
  • ¼ cup brown sugar
  • 1 tablespoon Lost Buddy Original Dry Rub

Preparation:
1. Toss wings in a Ziploc bag with EVOO and Lost Buddy Original Dry Rub. Give a good shake, coating all of the chicken. Let sit in refrigerator for 1-2 hours.
2. Heat grill to approximately 350 degrees. Cook chicken on the grill for 25-30 minutes, or until done. Turn at least once while cooking.
3. Remove from grill and toss in Lost Buddy BBQ sauce. Enjoy!

Sauce:
1. Combine all ingredients in a bowl. Enjoy!

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Lost Buddy Butter
Easy Herbed Lost Buddy Butter
  • 4 tbs of good butter, softened
  • Palmful of soft herbs, your choice (i.e. chives, basil, oregano, dill, etc.)
  • 2 cloves of roasted garlic
  • A healthy shake of Lost Buddy Original Dry Rub

Whip together and melt over steak and corn on the cob, rub all over your chicken before roasting (don't forget to get under the skin!), or slather on your salmon.

 
Fancy Roasted Blackberry & Fennel Butter
  • 4 tbsp of good butter, softened
  • 3 blackberries, roasted at 375 until soft (or grill them!)
  • 1 tsp of toasted fennel seeds
  • A healthy shake of Lost Buddy Original Dry Rub
  • *Optional: add a pinch of Aleppo Pepper for a kick!

Whip together and smear on a hot buttermilk biscuit, spread over a shortbread cookie, spoon over whole roasted sweet potatoes, or serve with chilled radishes. 

We're only featuring a duo of butters, but the possibilities are endless!
Variations: Lost Buddy Honey Butter, Peach & Chipotle LB Butter, Lemon Dill Lost Buddy Butter, etc.!
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Venison Shepherds Pie
Ingredients
  • 16 oz ground venison
  • 2 tbsp butter
  • 2 leeks, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 tbsp fresh thyme
  • 2 cups mashed potatoes or mashed cauliflower, prepared to your liking
  • 1 tbsp Lost Buddy Original Dry Rub
Preparation
  1. Melt butter in large cast iron pan.
  2. Saute vegetables until soft, stir in thyme.
  3. Brown venison in pan with veggies until cooked through, season liberally with LB.
  4. Top with mashed potatoes or cauliflower and a drizzle of olive oil.
  5. Bake in 375 degree oven for 35 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

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Keyon's Short Ribs

Ingredients

  • 4 large short ribs
  • Lost Buddy Original Dry Rub
  • 1 onion, chopped
  • 3 large carrots, chopped
  • 2 large celery stalks, chopped
  • 6 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1-2 bay leaves
  • 3 sprigs of fresh thyme
  • 5 cans beef stock
  • 1 cup dry red wine or dark beer
  • Sprinkle of hot sauce/crushed red pepper (optional)
  • 3 tbsp high-heat oil

Preparation

  1. Coat short ribs liberally with Lost Buddy Original Dry Rub. Let rest for 45 minutes, or until room temperature.
  2. In a large pot on mid-high heat add a small amount of oil and sear the short ribs, then set them aside.
  3. Add onion and carrots to the pot with a little more oil, along with a pinch of salt, and the cumin and tumeric -- until onions are translucent and carrots are slightly browned. Add garlic for the last minute or two to sweat.
  4. Deglaze pot with wine or beer -- your pick. Reduce to almost a very runny jam. Reintroduce short ribs and barely cover everything with beef stock. Toss in the bay leaf and thyme, stir and cover.
  5. Bring to simmer (be careful not to boil) until meat falls apart. 3-6 hours. Reduce down the excess stock to a thick, stew-like consistency -- adding celery the last 20 minutes or so.
  6. Sprinkle with Lost Buddy and crushed red pepper/hot sauce if you want a little heat.

Tip: Serve over rice, potatoes or biscuits!

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Butternut Squash Soup

Ingredients

  • 2 cups vegetable stock
  • Lost Buddy Original Dry Rub
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 Granny Smith apple, cored and coarsely chopped
  • 1 medium butternut squash, cut in half and seeded
  • 1 white onion, peeled and coarsely chopped
  • 1 sprig sage
  • 1/2 cup canned (unsweetened) coconut milk
  • EVOO
  • Pinch of cinnamon and nutmeg

Preparation

  1. Rub EVOO on butternut squash halves and sprinkle with Lost Buddy Original Dry rub. Place halves face down on a sheet pan lined with foil and add 1/4 cup of water. Roast at 400 degrees for 50-60 minutes or until fork tender.
  2. Place coarsely chopped vegetables on a sheet pan lined with foil. Roast at 400 degrees for 25-30 minutes or until fork tender.
  3. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, cinnamon and nutmeg in to a large stockpot. 
  4. Cook on medium-high until the mixture begins to simmer. Cover, reduce heat to medium-low, and simmer for 20-30 minutes. 
  5. Remove and discard the sage.
  6. Stir in coconut milk.
  7. Use an immersion blender to puree the soup until smooth.
  8. Sprinkle with Lost Buddy Original Dry Rub.

Tip: Top with sour cream or a scoop of plain Greek yogurt! 

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Roasted Pumpkin Seeds

Ingredients

  • Pumpkin seeds, washed and dried
  • Lost Buddy Original Dry Rub
  • Olive Oil

Preparation

  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil on sheet pan.
  3. Spread the seeds out over the sheet pan in a single layer, tossing them a bit to coat them in the olive oil.
  4. Sprinkle liberally with Lost Buddy Original Dry Rub.
  5. Bake seeds for 5-10 minutes, or until they are golden brown and crispy.
  6. Let seeds cool before enjoying!

Tip: If you want saltier seeds, boil them in salted water (2 cups water, 1 tbsp salt per 1/2 cup seeds; bring to a boil then simmer for 10 minutes) before roasting. 

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Hatch Green Chile Creamed Corn

Ingredients

  • 16 oz can whole kernel corn
  • 2 tbsp butter
  • 2.5 oz cream cheese
  • 1 large roasted hatch green chile, chopped
  • 1 tbsp Lost Buddy Original Dry Rub

Preparation

  1. Drain corn and place in medium saucepan on medium heat.
  2. Add butter, cream cheese, hatch green chiles and Lost Buddy.
  3. Cover and heat until all ingredients are melted together, stirring occasionally. 
  4. Sprinkle Lost Buddy Original Dry Rub on top before serving!
  5. Serves 3-4.

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Tomato Tart with Chickpea Crumble

Ingredients

  • 1 (7 1/2 oz) prepared pie crust or homemade pie dough, defrosted
  • All purpose flour
  • 1/2 cup cooked chickpeas, drained, rinsed, patted dry
  • 2 tbsp raw pistachios, coarsely chopped
  • 1 tbsp EVOO
  • 1 small garlic clove, coarsely chopped
  • 1/2 tsp finely grated lemon zest
  • 1 tsp Lost Buddy Original Dry Rub
  • 1 3/4 oz grated parmesan
  • 1 3/4 oz grated Gruyere
  • 1/4 cup thinly sliced sweet onion
  • 2 cups multicolored cherry tomatoes, halved
  • 1 large egg, beaten to blend
  • 1/4 cup basil leaves, coarsely chopped

Preparation

  1. Preheat oven to 450
  2. Roll out dough on lightly floured surface to a 10 1/2" round, transfer to a parchment-lined baking sheet and chill until ready to use.
  3. Pulse chickpeas, pistachios, oil, garlic, lemon zest, and Lost Buddy Original Dry Rub in a food processor until coarsely chopped.
  4. Sprinkle half of the cheese over the top of the dough, leaving a 1/2" border.
  5. Sprinkle three-quarters of the chickpea crumble over the cheese.
  6. Top with onion, then tomatoes. 
  7. Top with remaining cheese and chickpea crumble.
  8. Fold edges of dough over filling, tucking and overlapping slightly as needed. 
  9. Using a pastry brush, brush edges of crust with egg wash.
  10. Bake tart until golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
  11. Top tart with basil and an extra sprinkle of Lost Buddy Original Dry Rub, but in to wedges and enjoy!

 

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 Spatchcock Roasted Chicken

Ingredients

  • Roasting Chicken (2-3 lbs)
  • Lost Buddy Dry Rub Brining Kit

Preparation

  1. Brine chicken according to brining kit instructions.
  2. Preheat oven to 425 degrees.
  3. Using kitchen shears, cut along each side of the backbone and remove the backbone (but don't discard it!).
  4. Pat chicken dry, and sprinkle chicken liberally with Lost Buddy Original Dry Rub.
  5. Using a roasting rack and pan or a cooling rack on a sheet pan, lay the chicken breast side up. Feel free to throw some root veggies in with the chicken for a one pan meal. You can also roast the backbone along with your chicken and add it to your homemade chicken stock later!
  6. Roast chicken for 40-50 minutes, or until meat is cooked through and the skin is golden brown and crispy.

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Shrimp Poppers

Ingredients

  • Shrimp
  • Jalapenos
  • Cheese of your choice (optional)

Preparation

  1. Sprinkle shrimp with Lost Buddy Original Dry Rub.
  2. Halve jalapenos, devein and seed. If you like less heat in your peppers, try soaking them in Sprite first!
  3. Place shrimp inside halved jalapeno and wrap with bacon.
  4. Grill to perfection. 
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Best Brussels Sprouts

Ingredients

  • Brussels Sprouts
  • Thinly Sliced Bacon

Preparation

  1. Halve brussels sprouts and sprinkle with Lost Buddy Original Dry Rub.
  2. Wrap each brussels sprout with bacon.
  3. Bake at 350 degrees until bacon is cooked through, about 18-22 minutes.

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Shrimp Quesadilla

 

 

Ingredients

  • Shrimp (4-7 per quesadilla)
  • Tortillas
  • Gouda Cheese
  • Jalapeno Slices (fresh or pickled)
  • Avocado Slices

Preparation

  1. Sprinkle shrimp with Lost Buddy Original Dry Rub and saute or grill.
  2. Arrange shrimp on tortilla with sliced jalapeno and cover with gouda cheese.
  3. Place second tortilla on top and cook until cheese is melted.
  4. Serve with avocado slices and your favorite salsa.

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Boston Butt “Pulled Pork” Done Two Ways

Slow Cooker Recipe

Ingredients

  • 5-7 lb. Boston butt (pork shoulder)
  • 1-2 oz. Lost Buddy Original Spice Rub
  • Whole large onion
  • 6 oz. favorite BBQ sauce
  • 3 oz. pork marinade sauce (Stubb’s)
  • 3 oz. teriyaki marinade sauce (can substitute soy sauce)
  • 8 oz. regular Coke or Root Beer
  • 1 teaspoon of ground coffee beans

Preparation

  1. Trim excess fat from pork roast, slather with olive oil and cover thoroughly with Rub; set aside for 30 minutes to 2 hours, then…
  2. Slice onion into ¼ thick slices and line the bottom of the slow cooker
  3. Mix all remaining ingredients into a large sauce pan, bring to a boil, stir thoroughly and then immediately reduce to “warm”
  4. Heat large skillet to “high” heat and when just short of smoking, sear the pork roast on all sides including the ends…around 10 seconds per side
  5. Once seared, place the roast into the slow cooker on top of the onions with the fat side up, pour the heated spice liquid over the top of the roast, replace the lid and turn cooker to “high” heat.  Liquid should cover approximately ½ of the roast; add water to adjust the level
  6. After 2 hours of cooking, flip the roast over with the fat side down
  7. After 3 hours of cooking, reduce the cooker temperature to “medium” or “low”
  8. After 4-5 hours of cooking, check the doneness of the roast with a fork or tongs by attempting to pull meat off of the roast.  Once done, the meat should simply fall apart.  If the roast has a bone, the bone should easily pull out of the meat.  Reduce heat level to “low”
  9. Serve directly from the cooker or move to a serving dish just prior to serving

Serves 12-20 people…or makes a bunch of leftovers to be heated up and served later with tortillas, slider buns, chalupas, nachos, etc.

Dutch Oven Recipe

Use the same ingredients and the same cooking process.  Preheat the Dutch oven by placing 8-10 briquets under the bottom.  Have the onions floating in a very small amount of olive oil (just barely cover the bottom) before setting over the coals.  Add the seared roast, the heated spice liquid and replace the lid.  Again, liquid should cover about ½ of the roast.

Set 12-14 briquets on the lid of the oven; the combination of briquets on top and bottom should provide a cooking temperature of 350-400˚.

Flip the roast over after 2 hours of cooking and replenish briquets as needed.  Keep 6-8 briquets on the bottom and 10-12 on the top. After 4-5 hours, check for doneness as per above instructions.  Remove the briquets once the roast is done.

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Mom's Party Dip

This dish is great if you need to whip something up last minute!

Ingredients

  • 1 Cup Sour Cream (feel free to use the light version if you prefer)
  • 1 tbs. Lost Buddy Original Dry Rub

Preparation

  1. Mix together and serve with veggies, chips, or crackers.

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Quick Pickled Cucumbers

A true crowdpleaser! These are an easy addition to pulled pork sandwiches or burgers, but are also exceptional on their own.

Ingredients

  • 2 large cucumbers
  • ¼ medium white onion
  • 1 cup vinegar
  • 1 cup water
  • ½ cup white sugar
  • 2 tsp Lost Buddy Original Dry Rub

Preparation

  1. Thinly slice cucumbers and onion and layer in a quart sized glass container – a large mason jar will work well!
  2. Add water and vinegar in a measuring cup, stir in sugar and Lost Buddy Original Dry Rub
  3. Pour mixture over the cucumber and onion
  4. Seal container, flip jar several times to ensure an even mixture
  5. Let refrigerate for several hours and enjoy!

Mix it up: Add sliced radishes for a pop of color and flavor!

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Lost Buddy Poppers

No one can turn down a popper, especially one with Lost Buddy Original Dry Rub.

Ingredients

  • Jalapeños
  • Bacon (the thinnest you can find!)
  • Cream Cheese
  • Lost Buddy Original Dry Rub
  • Sprite

Preparation

  1. Cut jalapeños in half longways leaving the stem on- it helps keep the cream cheese from leaking out- and deseed.
  2. To reduce heat, soak the jalapeños in sprite for 2 or more hours
  3. Pack the opening of the jalapeño with cream cheese and sprinkle with Lost Buddy Original Dry Rub
  4. Wrap the bacon tightly around the jalapeño in a single layer, cut off the excess bacon (do not rewrap, a single layer ensures an even cook)
  5. Sprinkle more Lost Buddy Original Dry Rub!
  6. Cook on the grill until bacon reaches desired doneness

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Famous Banana Pudding

 

 This recipe doesn't include Lost Buddy Rub, but it's just so darn good that we wanted to share it.

Ingredients 

  • 8 oz. Heavy Whipping Cream
  • 3 tbs. Sugar
  • 14 oz. Can of Sweetened Condensed Milk
  • 8 oz. Package of Cream Cheese, room temperature
  • 2 cups of Milk
  • 5 oz. Box of Instant Vanilla Pudding
  • 6-8 Bananas, sliced
  • 2 Bags of Chessmen Cookies
  • 1/2 tsp. Cinnamon

Preparation

  1. Make the vanilla pudding according to the instructions on the box using the 2 cups of milk.
  2. Whip up the heavy whipping cream and sugar until it forms stiff peaks.
  3. Combing the sweetened condensed milk and cream cheese, mixing until smooth.
  4. Add the vanilla pudding to the condensed milk and cream cheese mixture.
  5. Fold the whipped cream into the pudding mixture. Add the cinnamon and mix until smooth.
  6. Line the bottom of a dish (we like to use a 13x9) with cookies. Top with sliced bananas.
  7. Pour 1/3-1/2 of the pudding mixture (it depends on how many layers you want) on top of the bananas. Continue to create layers, finishing with a layer of cookies.
  8. Refrigerate and enjoy!

 *Adapted from a Paula Deen recipe