Bonnies Homemade Santa Fe Rub Recipes

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SANTA FE BURGER



Santa Fe Burger image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
3 tablespoons canola oil
Kocher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Burgers:;
  • Queso sauce:;
  • 1.Preheat the oven to 375 degrees F
  • 2.Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then finely dice it.
  • 3.To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat, add the cheese and whisk until melted. Season with salt and pepper and keep warm.
  • 4.Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Heat a gas grill to high. Brush the burgers with remaining 2 tablespoons of canola oil and grill until desired doneness is reached.
  • 5.Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, some of the poblano, and the chips. Cover with the bun tops and serve immediately.

SANTA FE SPICE RUB



Santa Fe Spice Rub image

Provided by Mel

Categories     Chicken

Time 2h19m

Number Of Ingredients 8

2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon packed light or dark brown sugar
2 tablespoons extra virgin olive oil
4-6 boneless skinless chicken breasts

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.

Nutrition Facts : ServingSize 1 Serving, Calories 226 kcal, Carbohydrate 6 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g

SANTA FE BURGER



Santa Fe Burger image

This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
  • To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
  • Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
  • Toasted Burger Buns
  • I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

BONNIE'S HOMEMADE SANTA MARIA RUB



BONNIE'S HOMEMADE SANTA MARIA RUB image

Santa Maria is a small town on California's central coast, and it is famous for its great barbequed Tri tip. It is simple to make. It produces some of the best flavor you will ever taste. We use it on a tri-tip. It can be used on other meats or used as a seasoning. I am happy to share it with you! Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Rubs

Number Of Ingredients 12

- 1 teaspoon salt
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried sage
- 1/4 teaspoon crushed dried rosemary
- 1 (2 1/2 pound) beef tri-tip roast
- ~~~~~~~~~~~~~~~~~~~~~~~
- for a recipe using this rub, see my recipe called: oven roasted tri-tip

Steps:

  • 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.
  • Cook's Tip: This rub is also great on grilled chicken, shrimp and fish. Can be used as a seasoning salt.

BONNIE'S CHILI



Bonnie's Chili image

This chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. -Bonnie Altig, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each ) kidney beans, rinsed and drained
2 cans (15 ounces each ) tomato sauce
1-1/2 cups salsa
1/2 cup water or reduced-sodium beef broth
4-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Optional toppings: Corn chips, sliced jalapeno peppers and shredded cheddar cheese

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.

Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1027mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.

SANTA FE DRY RUB



Santa Fe Dry Rub image

Make and share this Santa Fe Dry Rub recipe from Food.com.

Provided by Debbie R.

Categories     Meat

Time 5m

Yield 1 recipe

Number Of Ingredients 5

3 tablespoons chili powder (for heat, chipotle or ancho)
2 tablespoons ground coriander
2 tablespoons cumin
1 tablespoon ground fennel
1 teaspoon salt

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.

SANTA FE SPICE RUB



Santa Fe Spice Rub image

A Weber recipe for red meat, pork, poultry, or vegetables. Chile powder is ground red chiles, not chili powder, which contains other, unwanted ingredients. Ancho is the mildest variety.

Provided by zeldaz51

Categories     Low Cholesterol

Time 5m

Yield 2 tablespoons

Number Of Ingredients 6

1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon packed light brown sugar
1/2 teaspoon dried ancho chile powder
1/2 teaspoon dried oregano

Steps:

  • Mix all ingredients in a small bowl.

Nutrition Facts : Calories 18.1, Fat 0.4, SaturatedFat 0.1, Sodium 1757.9, Carbohydrate 4, Fiber 0.7, Sugar 2.3, Protein 0.4

GRANDMA BONNIE'S CINNAMON ROLLS



Grandma Bonnie's Cinnamon Rolls image

These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.

Provided by Priscilla

Time 1h40m

Yield 12

Number Of Ingredients 17

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar, divided
¼ cup vegetable oil, or more as needed
1 large egg
2 teaspoons salt
6 ½ cups all-purpose flour, or more as needed
½ cup unsalted butter, melted
½ cup white sugar, or more to taste
¼ cup ground cinnamon, or more to taste
½ cup chopped pecans, or to taste
Topping:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed
2 tablespoons chopped pecans, or to taste

Steps:

  • Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
  • Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
  • Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
  • Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
  • While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
  • Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g

BONNIE'S HOMEMADE SANTA FE RUB



BONNIE'S HOMEMADE SANTA FE RUB image

This is a great seasoning or rub to use when mixing hamburgers, meat loaf and meatballs. Use about 2 teaspoons of rub per pound of ground meat.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Marinades

Number Of Ingredients 6

2 - tablespoons chili powder
1 - tablespoon ground cumin
1 - tablespoon celery salt
1 - tablespoon black pepper
1 1/2 - teaspoons garlic salt
1 1/2 - teaspoons dired leaf oregano, crumbled

Steps:

  • Mix all the ingredients in small bowl. Place in jar with tight-fitting lid. Store in cool, dark, dry place for up to 1 year.

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