You can make your own mix by mixing whatever ingredients you choose – this mix of mine is also gluten-free!  So here’s the basic recipe:

1 cup Sweet Heat Chipotle Rub

1 cup canola oil

1 cup pecans

1 cup dried cranberries

1 box corn chex cereal

1 box rice chex cereal

Directions: Heat oil and spice in large microwaveable bowl for 2 minutes.  Stir in all ingredients and toss until lightly coated.  Place on backing sheet in 325° oven for about 20 minutes, stirring occasionally.  Store in airtight container.

Drizzle Orange Ginger Zing Sauce over fresh sliced strawberries.

Easy Vinaigrette: Whisk together 1/3 C. Orange Ginger Zing Sauce and 1/4 C. olive oil.

Add some Orange Ginger Zing Rub and Squeeze to your to your favorite pasta or rice salads.

Dip It: Orange Ginger Zing Sauce makes a great dip for spring rolls and lettuce wraps

Cook your rice with Orange Ginger Zing Sauce or Rub for a jazzy new twist on an everyday dish.

Heat oil in non-stick skillet over med-high heat until just smoking. Add green beans and cook approx. 4-6 minutes stirring

until spotty brown. Sprinkle with Orange Ginger Zing Rub and cook another minute. Add water and cover pan. Cook until beans are bright green, approx. 2-3 minutes. Remove cover and cook on high until all the water has evaporated. Immediately add Orange Ginger Zing Sauce and stir for approx. 1 minute until beans are well glazed.

Dressing:
3 TBS Orange Ginger Zing Rub
1/2 C. Orange Ginger Zing Sauce
2 TBS rice wine vinegar
2 TBS soy sauce
2 TBS sesame oil

Whisk dressing ingredients together. Toss over salad ingredients and serve immediately.

Mix broken up ramen noodles, Orange Ginger Zing Rub and nuts into a ziplock bag and shake to mix. Whisk Orange Ginger Zing Sauce, vinegar and oil in bowl. Toss all ingredients together and allow to refrigerate for 1 hr.

Mix Orange Ginger Zing Sauce and soy together. Rub chicken with Orange Ginger Zing Rub and then pour half of the sauce mixture over chicken and marinate for 30 minutes or while preparing vegetables. Heat 1 TBS canola and 1 TBS sesame oil in wok over med-high heat. Add onion and chicken (without sauce) to wok and stir-fry approx. 2-3 minutes or until chicken is opaque. Remove from pan. Add remaining oil and then when hot, the vegetables (adding snow peas last). Stir-fry 3-5 minutes and then add remaining sauce mixture. Return chicken to the wok and stir-fry an add’l 2-3 minutes. Season to taste.

Rub filets with Orange Ginger Zing Rub and let sit approx. 30 minutes in refrigerator. In non-stick skillet, heat oil until hot. Add filets and cook 2-3 minutes per side. Immediately add Orange Ginger Zing Sauce to pan and cook an additional minute until sauce glazes the fish. Garnish with chopped cilantro.

Generously rub ribs with dry rub and wrap tightly in plastic wrap and let sit in refrigerate atleast for 4 hours, preferably overnight. If cooking in the oven, cover large baking sheet with foil and then place a backing rack on top of this. Slowly roast in 300 degree oven for 2 ó – 3 hours or until the meat begins to fall away from the bone. In small sauce pan, simmer the Orange Ginger Zing Sauce, hoisin, and soy sauce. Use this glaze to brush on the ribs several times in the last half hour of cooking or as a dipping sauce.

Dressing:
2 TBS Orange Ginger Zing Rub
2 TBS Orange Ginger Zing Sauce
1 tsp rice wine vinegar
2 TBS canola oil

Whisk all ingredients for dressing together and set aside. Toss spinach with strawberries and toasted almonds and then toss lightly with dressing. Serves 4.

Toss peeled shrimp in Orange Ginger Zing Rub. Whisk egg whites in a bowl and toss shrimp to coat. Heat 1 TBS oil in a non-stick skillet, add half the shrimp and cook until golden, approx. 2 minutes per side. Drain on plate lined with a paper towel. Repeat with remaining shrimp and oil. Add Orange Ginger Zing Sauce to the pan and heat quickly, add shrimp back to pan and swirl into sauce until coated and glazed. Garnish with chopped scallion. 4 servings