Bonnies Santa Fe Rub Recipes

SANTA FE SPICE RUB

Steps:

• In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
• Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
• Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

BONNIE'S CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

BONNIE'S HOMEMADE SANTA MARIA RUB

Steps:

• 1. Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. This is enough rub for two tri-tips. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. If you are going to be cooking the meat right away, let rubbed tri-tip sit at room temperature for two hours.
• 2. Cook's Tip: This rub is also great on grilled chicken, shrimp and fish. Can be used as a seasoning salt.

SANTA FE DRY RUB

Steps:

• Mix and store in airtight container.
• To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

ALL-PURPOSE CALIFORNIA BEEF RUB

Steps:

• Combine all ingredients and store in an airtight container.

SANTA FE CHILI RUB

Steps:

• In a skillet over medium heat toast pepper flakes, chili powder and oregano, stirring or shaking the pan for 2 minutes.
• Do not put your face over the pan to take a wiff, but you want to smell the aroma of roasted chili's.
• Remove and cool.
• Pour into a spice grinder and whirl to fine powder.
• In a bowl stir together spice mixture, sugar, salt and pepper.
• Store in a Jar.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

DAVE'S SANTA FE RIB RUB

Steps:

• Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.