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Coffee and Conversation #113 – Savory Spice Dry Rub Recipe

Good morning and welcome to Coffee and Conversation #113 – hosted by PatAndCandy.com!



Need a quick and tasty dinner idea this week? Try this super-easy dry rub for poultry or fish, and the simple menu I used it in…

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I find it so hard to believe that it’s only the end of September and I’m already singin’ the “Oh crud, is time to fix supper already?!” blues. Well, this happened to me a few days ago, and in UNcustomary fashion, I happened upon 2 opened and half-finished bags (yup, that’s how I roll sometimes) of frozen salmon slices in the freezer and decided to run with them.

Yet even though our family enjoys an occasional broiled salmon steak, I find that they need a little help in the flavor department now and again. So I reached into my newly cleaned out and organized (also uncharacteristic of me) spice cabinet and pulled out some ingredients for a simple rub.

I’m tellin’ ya, I’ve already confessed to not exactly using recipes by the book, but I don’t often come up with a mixture of spices that I’m proud enough of to share.

But I think you might want to try this one.

Please Pin and share if you like it, too! Thanks 😉

This dry rub recipe is super quick and easy and a great way to jazz up broiled or grilled fish or poultry.Savory Spice Dry Rub Recipe

This amount is good for approximately 6 pieces of salmon or chicken thighs and about 3 chicken breasts.

  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp curry powder (a bit more if you like the zing)
  • 1/2 tsp granulated ginger (but fresh grated ginger would be the bomb!)
  • salt and pepper to taste

Mix well together in a bowl and rub on fish or poultry and  broil (you could bake it, I suppose, but I’ve only broiled).
This is a great way to bring a quick, tasty meal to the table when you haven’t planned anything in advance. Salmon and chicken thighs both thaw fairly quickly.

I served this with baked sweet potatoes (which can be microwaved, too, did you know that?), and a green salad and mixed fruit (I combined cans of pineapple and mandarin oranges).

Bon apetít!


Now, on to our features!

Tehila, from WomenAbiding, made quite the case for the spiritual benefit of not having so. much. stuff! I found this very convicting, even though I am far from being a pack rat…

The Eternally Valuable Practice of Becoming a Minimalist

The Eternally Valuable Practice of Becoming a Minimalist

Love the ideas and the links in this post over at ABountifulLove! I was especially intrigued by the posts she linked to regarding international travel with kids… Excuse me, but I may be here awhile!

 68 Ways to Be Frugal

68 Ways to Be Frugal


I’m going through an odd season right now: as I age I’m realizing that I need to be a better advocate for myself, and yet I struggle with doing just that. Gah! Why are we humans so complicated? Anyway, Beth, from SweetlySparta, shared some simple and do-able ideas to help you (and me) start some better self-care habits.

50 Small Steps Towards a Better You Today


50 Small Steps Towards A Better Your Today

Thank you all so much for your inspiration and timely words…

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Pat is a Yankee city-girl who has been adopted by the sleepy, sunny south. Married for 30 years and the mother of 5, she woke up one day recently to discover she reached the stage of life where she is the “older woman” described in Titus 2:3-5. A coffee lover, the purchase of a coffee shop a few years ago was her personal foray into the small, family-owned business arena.Today, PatAndCandy.com is her outlet for packaging up and sharing the nuggets of wisdom God and life experiences have taught her.
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10 Responses to Coffee and Conversation #113 – Savory Spice Dry Rub Recipe

  1. Karren September 28, 2016 at 8:43 pm #

    Thanks for hosting, I have not been here in awhile.
    Hope you have a great week!

    • Pat September 28, 2016 at 9:55 pm #

      Hi Karren, it’s good to see you again! Gonna have to head over to your place now… Thanks for stopping by 🙂

  2. Marilyn September 28, 2016 at 6:02 pm #

    Thank you for hosting! I always enjoy looking at what is happening at your party. Enjoy your week.
    Marilyn recently posted…Pumpkin Chocolate Chip SconesMy Profile

    • Pat September 28, 2016 at 9:55 pm #

      Thanks, Marilyn! Always happy to have you stop by 🙂

  3. Sue Donaldson September 28, 2016 at 12:21 pm #

    will try on salmon this week! not sure i’ll find smoky paprika – never mind i have spanish seasonings for potatoes from World Market and that will fit the bill!
    Sue Donaldson recently posted…A Thanking Woman, Pt. IV – Why A List? Why A Sisterhood?My Profile

    • Pat September 28, 2016 at 9:54 pm #

      Sue, if I could find smoked paprika in my neck of the woods…LOL I’d check Publix, if you have one near you. Ah, but seasonings from World Market?! I’m already drooling to imagine what you could come up with…

  4. Elizabeth Spencer September 28, 2016 at 5:35 am #

    This rub looks fabulous. It also looks like a delicious answer to the eternal question of “what in the world can I do to make chicken–AGAIN!–interesting that doesn’t involve 20 steps and a culinary degree?” Pinned! Using soon! Thanks as always for this super soiree! 🙂
    Elizabeth Spencer recently posted…8 Ways to Fight Mom Exhaustion (Other Than Actually Getting More Sleep)My Profile

    • Pat September 28, 2016 at 9:53 pm #

      Yeah, I can’t wait to try it on some chicken (which we eat more than I’d care to admit…).
      Oooh, I feel fancy now – hosting a soiree and all! (And if you saw me right now, you’d know I’m DEFinitely underdressed for it – LOL)

  5. Andrew Budek-Schmeisser September 28, 2016 at 1:08 am #

    Sounds delicious…but do you think it would work without the garlic salt? I don’t handle garlic well in any form.

    Andrew Budek-Schmeisser recently posted…Your Dying Spouse 212- I Promise ThisMy Profile

    • Pat September 28, 2016 at 9:51 pm #

      Andrew, I’m sure you could leave it out, and either substitute it with something else or add a bit more of an ingredient that’s already in there…
      That’s the wonderful thing about a rub – combine whatever flavors float your boat! 🙂

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