Pink Lemon Rub Recipes

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OLD-FASHIONED PINK LEMONADE



Old-Fashioned Pink Lemonade image

This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.

Provided by Tonni Padgett

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 10m

Yield 12

Number Of Ingredients 4

2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

Steps:

  • In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g

CHILE-LIME RUB



Chile-Lime Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 7

1 tablespoon chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime

Steps:

  • Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

LEMON-HERB RUB



Lemon-Herb Rub image

This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 12 teaspoons

Number Of Ingredients 7

1 tablespoon dried tarragon
1 tablespoon grated lemon zest
4 dried bay leaves, crumbled
3 cloves garlic, minced
1 1/2 teaspoons coarse salt
3/4 teaspoon ground pepper
3 teaspoons olive oil

Steps:

  • In a small bowl, mix all ingredients.

PINK LEMONADE BARS



Pink Lemonade Bars image

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

Provided by Katherine Sacks

Categories     Dessert     Bake     Kid-Friendly     Raspberry     Lemon     Graduation     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 bars

Number Of Ingredients 17

For the crust:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
For the filling:
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)
Special equipment:
An 8x8x2" baking pan

Steps:

  • Make the crust:
  • Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
  • Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
  • Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
  • Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
  • Make the filling and bake bars:
  • Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
  • Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
  • Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
  • Do Ahead
  • Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

HERBED LEMON PEPPER RUB



Herbed Lemon Pepper Rub image

I used to be La Madeleine's DFW catering chef, and the production kitchen cooked all the rotisserie chicken, and I did really like the rub they used. This is an approximation of their rub, with a few ingredients of my own thrown in. This is enough rub for one roasting chicken.

Provided by CookinCowgirl

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 tablespoon lemon pepper seasoning
1 teaspoon lemon, zest of
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dry mixed Italian herbs, including basil, oregano, rosemary and thyme
1 teaspoon dried parsley

Steps:

  • Mix the rub ingredients together in a bowl.
  • Massage the rub into the chicken and cook until done.

LEMON-HERB RUB



Lemon-Herb Rub image

A light and flavorful rub for seafood, chicken, or pork prepared on the grill. Adapted from Weber Grill's website. Cooking time is resting/marinating time.

Provided by Cookin Mommy

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 large garlic cloves, minced
3 teaspoons lemon peel, grated
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Combine all ingredients in a small bowl.
  • Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

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