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DARK CHOCOLATE MEAT RUBS
All Natural
Donya Marie’s Dark Chocolate Meat Rubs are the perfect
enhancement for any meat. All natural, MSG free, no
preservatives or artificial colors added. These dark chocolate
rubs will turn any level of cook into a master chef! For use on
chicken, beef, pork, fish, or wild game. Also good on french
fries, baked potatoes, as a general kitchen seasoning in beans,
on vegetables, in casseroles, guacamole, salsa.
Dark Chocolate Spicy Meat Rub for the palate that desires a
little more.
Ingredients: Cocoa, onions, paprika, garlic, sugar and our
signature blend of spices.
Dark Chocolate Double Meat Rub for the palate that prefers a
sweeter taste with more chocolate flavor.
Ingredients: Cocoa, onions, paprika, garlic, sugar and our
signature blend of spices.
Dark Chocolate Coffee Meat Rub for the coffee lover.
Ingredients: Cocoa, coffee, onions, paprika, garlic, sugar and
our signature blend of spices.
4 oz tin $5.95 / 2 tins $11 / 3 tins $15
All Natural
Donya Marie’s Dark Chocolate Meat Rubs are the perfect
enhancement for any meat. All natural, MSG free, no
preservatives or artificial colors added. These dark chocolate
rubs will turn any level of cook into a master chef! For use on
chicken, beef, pork, fish, or wild game. Also good on french
fries, baked potatoes, as a general kitchen seasoning in beans,
on vegetables, in casseroles, guacamole, salsa.
Dark Chocolate Spicy Meat Rub for the palate that desires a
little more.
Ingredients: Cocoa, onions, paprika, garlic, sugar and our
signature blend of spices.
Dark Chocolate Double Meat Rub for the palate that prefers a
sweeter taste with more chocolate flavor.
Ingredients: Cocoa, onions, paprika, garlic, sugar and our
signature blend of spices.
Dark Chocolate Coffee Meat Rub for the coffee lover.
Ingredients: Cocoa, coffee, onions, paprika, garlic, sugar and
our signature blend of spices.
4 oz tin $5.95 / 2 tins $11 / 3 tins $15
Dark Chocolate Chicken Pot Pie
1/2 cup potato, diced
1/2 cup chopped onion
1 cup frozen peas
1/2 cup chopped carrot
1/3 cup melted butter
1/4 cup all-purpose flour
1 cup chicken stock (recipe below)
1/2 cup half-and-half
½ tsp dried thyme leaves
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked chicken
2 – 9 inch pie crusts (either store bought or your own recipe)
Preheat oven to 400°F. Sauté onion, carrots and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well.
Cook one minute stirring constantly. Combine broth and half and half.
Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in peas, salt
and pepper; add chicken and stir well.
Pour into shallow 9″ pie dish with crust on bottom and top with 2nd pie crust. Cut slits to allow steam to escape.
Bake for 45 minutes or until pastry is golden brown and filling is bubbly.
NOTE: Can make these in pot pie tins and it make three. Freeze these before baking. When baking frozen pies, place on
baking sheet and bake at 375F for about 50 minutes.
DARK CHOCOLATE CARNE ASADA
This recipe is for 1 lb of Carne Asada
Marinade:
2 cups Lime juice
3 cloves of fresh Garlic (Mashed with the flat of your knife – do not chop, as you don’t want the garlice to get stuck to your meat
and remain there while you are grilling – it will impart a bitter taste to your meat)
Seasoning:
3 Tblsp Donya Marie’s Dark Chocolate Meat Rub (your choice of flavor)
1/4 tsp cayenne
2.5 Tblsp chili powder
1 tsp cumin
1 Tblsp Pepper
1 Tblsp Cocoa
1 Tblsp Onion powder
(note: do not add salt to this mixture)
(For the Double Meat Rub – leave out the cayenne; use only 1 Tblsp of chili powder)
Mix together the cayenne, cumin and chili powder with the meat rub. Mix the seasoning in with the marinade. Place your meat
in a zip lock back. Pour the combination of marinade/seasoning into the bag. Removing as much air as possible, seal and
place the bag in the freezer for 8 hours or overnight (overnight is best).
Place the meat on the grill and when the juices start to rise on the surface, sprinkle with salt. When the salt liquefies on the
surface flip the meat over and repeat. This seasons the meat as it cooks. Carne Asada is supposed to be on the salty side but
this doesn’t mean that you need to drown the meat in salt.
Dark Chocolate Pulled Chicken Sandwich with Slaw
Chicken
8-14 thin slices pancetta
Olive oil for coating dish
6 bone-in chicken thighs
1 tablespoon canola oil
1½ tablespoon Donya Marie’s Beyond Chocolate Spicy Meat Rub
¼ cup chicken stock, or more to taste
Slaw
½ green cabbage, halved and very thinly sliced
2 carrots, shredded
¼ cup finely chopped red onion
½ red bell pepper, coarsely chopped
3 tablespoons cider vinegar
1 tablespoon mayonnaise
2 tablespoons sugar or 1 teaspoon steevia
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
6 hamburger buns, split in half; Donya uses onion rolls
Preheat oven to 300 degrees. Lightly oil a 13- by 9-inch baking dish with a lid or a Dutch oven that will hold the thighs in 1 layer
(can also use foil to cover). Lay half the slices of the pancetta in the bottom of the dish or pan.
Remove skin from the chicken and cut away any pockets of fat. Sprinkle bottom layer of pancetta with the rub. Arrange thighs in
the dish as tightly as possible. Sprinkle the top of thighs with meat rub. Lay remaining slices of pancetta on top of thighs. Cover
and cook for 4 hours.
With tongs, remove thighs and pancetta from the pan, and set aside to cool. Tip cooking juices into a container. Set aside to
cool; cover and refrigerate. With your fingers, pull the chicken off the bones. Chop chicken and pancetta into small pieces and
mix.
Spoon cooking juices (there may be only 1-2 tablespoons of juice) into a skillet, heat shredded chicken mixture with the cooking
juices and 2 tablespoons chicken stock until hot. Add enough of the remaining stock to make a mixture that is lightly moistened.
In a colander, layer chopped cabbage with salt. Set colander in a bowl. Set aside for 60 minutes to draw out the moisture.
Transfer cabbage to a bowl and add carrots, onions and bell pepper.
In a bowl, whisk vinegar, mayonnaise, sugar and canola oil. Pour vinegar mixture onto cabbage mixture. Add parsley. Toss well.
Taste for seasoning and add more salt, pepper and vinegar, if you like.
Line buns up on the counter. Split and arrange chicken mixture on bottom pieces. Add slaw and bun tops. Makes 6 servings.
Dark Chocolate Grilled Potato and Onions
4 potatoes, sliced
1 red onion, sliced
salt to taste
Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
4 tablespoons butter
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the
vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper,
and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place
aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the
grill.
Dark Chocolate Grilled Jalapeno Bacon Blankets
6 fresh jalapeno peppers, halved lengthwise and seeded
1/3 cup Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor)
1 Tblsp of Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
1 (8 ounce) package cream cheese
12 slices bacon
Preheat an outdoor grill for high heat. Boil the peppers after cleaning them for 4 minutes, then soak them in cold water another
3-4 minutes before making and grilling. Mix Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor) and Meat
Rub with the cream cheese. Spread cream cheese mixture to fill jalapeno halves. Wrap the jalapeno peppers with the bacon.
Secure with a toothpick.
Place on the grill, and cook until bacon is crispy. You can also bake these instead of grilling. Uuse a broiler pan to give the
grease somewhere to go. 325° for about an hour.
DARK CHOCOLATE SALT ROASTED SHRIMP W/SCAMPI SAUCE
1 4-pound box rock salt
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley
1 Tblsp Donya Marie’s Dark Chocolate Meat Rub (flavor of your choice)
Preheat oven to 500°F. Spread salt in 13 x 9 x 2-inch baking dish. Arrange shrimp in single layer atop salt. Sprinkle with Donya
Marie’s Dark Chocolate Meat Rub of your choice.
Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes.
Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter;
whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt
and pepper. Let stand while shrimp cook.
Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl; nestle in salt.
HONEY NUT CHICKEN
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 Tblsp Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double)
2 eggs
A splash half-and-half or whole milk
2 tsp Donya Marie’s Dark Chocolate Hot Sauce, several drops
1/2 cup all-purpose flour
2 to 3 Tblsp vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and Donya Marie’s Dark Chocolate Meat Rub in food processor and pulse grind to combine the nuts
into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with Donya Marie’s Dark Chocolate Hot Sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of
the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet
and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
SMOKE FLAVORED TILAPIA FILLETS
2 Tblsp Donya Marie’s Dark Chocolate Spicy Meat Rub
¾ cup (divided) Donya Marie’s Dark Chocolate Sassy Fiesta Vinaigrette
¼ tsp smoke flavor
¼ lb brown mushrooms (sliced)
Put fish in gallon size zip lock bag. Add meat rub, ½ cup of vinaigrette, and smoke flavor. Force the air out of the bag and seal.
Place in the refrigerator and marinade for 1 or more hours.
Preheat oven to 400 degrees.
In a 9 x 13 casserole dish place the sliced mushrooms and pour the remainder ¼ cup of vinaigrette over the mushrooms. Stir
the mushrooms around and spread them out.
When the fish is through marinating, put the fish on top of the mushrooms. Place uncovered in oven and cook for 18 minutes.
CREAMY GREEN CHILI CHICKEN ENCHILADAS
1 Tbsp olive oil
1 medium red onion chopped
2 cans (4.5 oz cans) Old Elpaso chopped green chili
1 p of granulated garlic
3 Tlbsp of Donya Marie’s Dark Chocolate Spicy Meat Rub
1 can (10 oz) cream of chicken soup
8 oz of cream cheese
8 oz sour cream
2 cups cooked / diced chicken
1 package flour tortillas (12 count)
2 cups grated longhorn cheese
Brown onion in olive oil, add chopped green chili. Mix all spices and combine with chili & onion mixture.
Heat cream of chicken soup with milk and sour cream, add cooked chicken, and above mixture to this. Bring to boil and turn
heat off. Layer flour tortillas, cheese and chicken mixture in buttered baking dish (9 x 13).
Top with cheese and bake 20 minutes at 350º. Let stand 10 minutes before cutting and serving.
SEASONED RED POTATOES
12 to 14 small red potatoes
¼ cup olive oil
¼ cup butter (melted)
1 tsp salt
1.5 TBSP Donya Marie’s Dark Chocolate Spicy Meat Rub
Peel a strip from around each potato. Place potatoes in an un-greased 3-qt baking dish. In a bowl, combine the oil, butter and
seasonings; drizzle over potatoes. Bake, uncovered, at 350 degrees for 50-55 minutes or until tender, stirring every 15 minutes.
DARK CHOCOLATE SPICY GROUND TURKEY QUESADILLA
1 lb ground turkey
2 tsp Donya Marie’s Dark Chocolate Spicy Meat Rub
1 tsp onion salt
1 tsp granulated garlic
1 tsp chili powder
½ tsp cumin
¼ cup chopped cilantro
¾ cup white sweet corn
½ tsp black pepper
6 flour tortillas
1 cup shredded cheddar cheese
1 Tbsp butter
chopped tomatoes (optional)
chopped lettuce (optional)
sour cream (optional)
Cook Ground Turkey with Donya Marie’s Dark Chocolate Spicy Meat Rub, onion salt, garlic, chili powder, cumin, cilantro, pepper.
Heat skillet or griddle. Add butter. Lay tortilla in skillet. Top half of the tortilla with 2 Tbsp of cheese. Add cooked ground turkey
mixture, and top with some more cheese. Cook to desired doneness.
Serve with chopped tomatoes, lettuce, and sour cream.
SAUSAGE SEASONING
1Tbsp of Dark Chocolate Spicy Meat rub (may also use Double Chocolate in place of Spicy Chocolate meat rub)
1 lb sausage
Mix well and cook.
GUACAMOLE DIP
2 Avocodos – mashed
1 tsp lime juice
1 Tbls freshly chopped cilantro
1 Tbls Dark Chocolate Spicy Meat rub (or to taste)
Salt and Pepper to taste
Mix well and serve with your favorite corn chips.
SPICY CHOCOLATE PARMESAN CRUSTED CHICKEN
To make fresh bread crumbs, put 3 healthy slices of white bread in a food processor or chopper. Grind until coarse.
1 cup fresh bread crumbs (see above note)
½ cup grated Parmesan Cheese
3 garlic cloves, minced
3 tablespoons + ¼ cup extra-virgin olive oil
½ teaspoon salt
Pepper to taste
4 boneless, skinless chicken breasts (6 ozs each, trimmed and ¼ inch thick)
¼ cup Donya Marie’s Dark Chocolate Spicy Meat Rub
Lime wedges for serving
Adjust oven rack to upper-middle position and heat oven to 425 degrees.
Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
Pat chicken dry with paper towels and transfer to 13 by 9 inch baking dish. Combine Dark Chocolate Spicy meat rub with olive
oil in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over olive oil and meat rub on chicken,
pressing lightly to adhere.
Bake until crumbs are golden brown and instant read thermometer inserted in thickest part of chicken registers 160 degrees.
18 to 22 minutes. Serve with lime wedges.
SPICY FRIES
Sprinkle Donya Marie’s Dark Chocolate Spicy Meat Rub on fries after cooking.
Works on “fast food” fries as well.
SASSY BROWN SUGAR BACON:
2 tsps vegetable oil
1 C packed light brown sugar
2 Tbsp Donya Marie’s Dark Chocolate Spicy Meat Rub
1 lb thinly sliced bacon
Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat
the rack with the vegetable oil.
Combine the brown sugar and Meat Rub in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into
the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared side up. If there is
any sugar remaining in the dish, sprinkle it evenly on top of the bacon slices. Bake until the bacon is crisp and the sugar is
bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several
hours ahead) Serve warm or at room temperature.
1/2 cup potato, diced
1/2 cup chopped onion
1 cup frozen peas
1/2 cup chopped carrot
1/3 cup melted butter
1/4 cup all-purpose flour
1 cup chicken stock (recipe below)
1/2 cup half-and-half
½ tsp dried thyme leaves
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked chicken
2 – 9 inch pie crusts (either store bought or your own recipe)
Preheat oven to 400°F. Sauté onion, carrots and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well.
Cook one minute stirring constantly. Combine broth and half and half.
Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in peas, salt
and pepper; add chicken and stir well.
Pour into shallow 9″ pie dish with crust on bottom and top with 2nd pie crust. Cut slits to allow steam to escape.
Bake for 45 minutes or until pastry is golden brown and filling is bubbly.
NOTE: Can make these in pot pie tins and it make three. Freeze these before baking. When baking frozen pies, place on
baking sheet and bake at 375F for about 50 minutes.
DARK CHOCOLATE CARNE ASADA
This recipe is for 1 lb of Carne Asada
Marinade:
2 cups Lime juice
3 cloves of fresh Garlic (Mashed with the flat of your knife – do not chop, as you don’t want the garlice to get stuck to your meat
and remain there while you are grilling – it will impart a bitter taste to your meat)
Seasoning:
3 Tblsp Donya Marie’s Dark Chocolate Meat Rub (your choice of flavor)
1/4 tsp cayenne
2.5 Tblsp chili powder
1 tsp cumin
1 Tblsp Pepper
1 Tblsp Cocoa
1 Tblsp Onion powder
(note: do not add salt to this mixture)
(For the Double Meat Rub – leave out the cayenne; use only 1 Tblsp of chili powder)
Mix together the cayenne, cumin and chili powder with the meat rub. Mix the seasoning in with the marinade. Place your meat
in a zip lock back. Pour the combination of marinade/seasoning into the bag. Removing as much air as possible, seal and
place the bag in the freezer for 8 hours or overnight (overnight is best).
Place the meat on the grill and when the juices start to rise on the surface, sprinkle with salt. When the salt liquefies on the
surface flip the meat over and repeat. This seasons the meat as it cooks. Carne Asada is supposed to be on the salty side but
this doesn’t mean that you need to drown the meat in salt.
Dark Chocolate Pulled Chicken Sandwich with Slaw
Chicken
8-14 thin slices pancetta
Olive oil for coating dish
6 bone-in chicken thighs
1 tablespoon canola oil
1½ tablespoon Donya Marie’s Beyond Chocolate Spicy Meat Rub
¼ cup chicken stock, or more to taste
Slaw
½ green cabbage, halved and very thinly sliced
2 carrots, shredded
¼ cup finely chopped red onion
½ red bell pepper, coarsely chopped
3 tablespoons cider vinegar
1 tablespoon mayonnaise
2 tablespoons sugar or 1 teaspoon steevia
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
6 hamburger buns, split in half; Donya uses onion rolls
Preheat oven to 300 degrees. Lightly oil a 13- by 9-inch baking dish with a lid or a Dutch oven that will hold the thighs in 1 layer
(can also use foil to cover). Lay half the slices of the pancetta in the bottom of the dish or pan.
Remove skin from the chicken and cut away any pockets of fat. Sprinkle bottom layer of pancetta with the rub. Arrange thighs in
the dish as tightly as possible. Sprinkle the top of thighs with meat rub. Lay remaining slices of pancetta on top of thighs. Cover
and cook for 4 hours.
With tongs, remove thighs and pancetta from the pan, and set aside to cool. Tip cooking juices into a container. Set aside to
cool; cover and refrigerate. With your fingers, pull the chicken off the bones. Chop chicken and pancetta into small pieces and
mix.
Spoon cooking juices (there may be only 1-2 tablespoons of juice) into a skillet, heat shredded chicken mixture with the cooking
juices and 2 tablespoons chicken stock until hot. Add enough of the remaining stock to make a mixture that is lightly moistened.
In a colander, layer chopped cabbage with salt. Set colander in a bowl. Set aside for 60 minutes to draw out the moisture.
Transfer cabbage to a bowl and add carrots, onions and bell pepper.
In a bowl, whisk vinegar, mayonnaise, sugar and canola oil. Pour vinegar mixture onto cabbage mixture. Add parsley. Toss well.
Taste for seasoning and add more salt, pepper and vinegar, if you like.
Line buns up on the counter. Split and arrange chicken mixture on bottom pieces. Add slaw and bun tops. Makes 6 servings.
Dark Chocolate Grilled Potato and Onions
4 potatoes, sliced
1 red onion, sliced
salt to taste
Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
4 tablespoons butter
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the
vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper,
and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place
aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the
grill.
Dark Chocolate Grilled Jalapeno Bacon Blankets
6 fresh jalapeno peppers, halved lengthwise and seeded
1/3 cup Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor)
1 Tblsp of Donya Marie’s Dark Chocolate Meat Rub (double or spicy flavor)
1 (8 ounce) package cream cheese
12 slices bacon
Preheat an outdoor grill for high heat. Boil the peppers after cleaning them for 4 minutes, then soak them in cold water another
3-4 minutes before making and grilling. Mix Donya Marie’s Dark Chocolate Ultimate Chocolate Sauce (original flavor) and Meat
Rub with the cream cheese. Spread cream cheese mixture to fill jalapeno halves. Wrap the jalapeno peppers with the bacon.
Secure with a toothpick.
Place on the grill, and cook until bacon is crispy. You can also bake these instead of grilling. Uuse a broiler pan to give the
grease somewhere to go. 325° for about an hour.
DARK CHOCOLATE SALT ROASTED SHRIMP W/SCAMPI SAUCE
1 4-pound box rock salt
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley
1 Tblsp Donya Marie’s Dark Chocolate Meat Rub (flavor of your choice)
Preheat oven to 500°F. Spread salt in 13 x 9 x 2-inch baking dish. Arrange shrimp in single layer atop salt. Sprinkle with Donya
Marie’s Dark Chocolate Meat Rub of your choice.
Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes.
Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter;
whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt
and pepper. Let stand while shrimp cook.
Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl; nestle in salt.
HONEY NUT CHICKEN
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 Tblsp Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double)
2 eggs
A splash half-and-half or whole milk
2 tsp Donya Marie’s Dark Chocolate Hot Sauce, several drops
1/2 cup all-purpose flour
2 to 3 Tblsp vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and Donya Marie’s Dark Chocolate Meat Rub in food processor and pulse grind to combine the nuts
into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with Donya Marie’s Dark Chocolate Hot Sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of
the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet
and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
SMOKE FLAVORED TILAPIA FILLETS
2 Tblsp Donya Marie’s Dark Chocolate Spicy Meat Rub
¾ cup (divided) Donya Marie’s Dark Chocolate Sassy Fiesta Vinaigrette
¼ tsp smoke flavor
¼ lb brown mushrooms (sliced)
Put fish in gallon size zip lock bag. Add meat rub, ½ cup of vinaigrette, and smoke flavor. Force the air out of the bag and seal.
Place in the refrigerator and marinade for 1 or more hours.
Preheat oven to 400 degrees.
In a 9 x 13 casserole dish place the sliced mushrooms and pour the remainder ¼ cup of vinaigrette over the mushrooms. Stir
the mushrooms around and spread them out.
When the fish is through marinating, put the fish on top of the mushrooms. Place uncovered in oven and cook for 18 minutes.
CREAMY GREEN CHILI CHICKEN ENCHILADAS
1 Tbsp olive oil
1 medium red onion chopped
2 cans (4.5 oz cans) Old Elpaso chopped green chili
1 p of granulated garlic
3 Tlbsp of Donya Marie’s Dark Chocolate Spicy Meat Rub
1 can (10 oz) cream of chicken soup
8 oz of cream cheese
8 oz sour cream
2 cups cooked / diced chicken
1 package flour tortillas (12 count)
2 cups grated longhorn cheese
Brown onion in olive oil, add chopped green chili. Mix all spices and combine with chili & onion mixture.
Heat cream of chicken soup with milk and sour cream, add cooked chicken, and above mixture to this. Bring to boil and turn
heat off. Layer flour tortillas, cheese and chicken mixture in buttered baking dish (9 x 13).
Top with cheese and bake 20 minutes at 350º. Let stand 10 minutes before cutting and serving.
SEASONED RED POTATOES
12 to 14 small red potatoes
¼ cup olive oil
¼ cup butter (melted)
1 tsp salt
1.5 TBSP Donya Marie’s Dark Chocolate Spicy Meat Rub
Peel a strip from around each potato. Place potatoes in an un-greased 3-qt baking dish. In a bowl, combine the oil, butter and
seasonings; drizzle over potatoes. Bake, uncovered, at 350 degrees for 50-55 minutes or until tender, stirring every 15 minutes.
DARK CHOCOLATE SPICY GROUND TURKEY QUESADILLA
1 lb ground turkey
2 tsp Donya Marie’s Dark Chocolate Spicy Meat Rub
1 tsp onion salt
1 tsp granulated garlic
1 tsp chili powder
½ tsp cumin
¼ cup chopped cilantro
¾ cup white sweet corn
½ tsp black pepper
6 flour tortillas
1 cup shredded cheddar cheese
1 Tbsp butter
chopped tomatoes (optional)
chopped lettuce (optional)
sour cream (optional)
Cook Ground Turkey with Donya Marie’s Dark Chocolate Spicy Meat Rub, onion salt, garlic, chili powder, cumin, cilantro, pepper.
Heat skillet or griddle. Add butter. Lay tortilla in skillet. Top half of the tortilla with 2 Tbsp of cheese. Add cooked ground turkey
mixture, and top with some more cheese. Cook to desired doneness.
Serve with chopped tomatoes, lettuce, and sour cream.
SAUSAGE SEASONING
1Tbsp of Dark Chocolate Spicy Meat rub (may also use Double Chocolate in place of Spicy Chocolate meat rub)
1 lb sausage
Mix well and cook.
GUACAMOLE DIP
2 Avocodos – mashed
1 tsp lime juice
1 Tbls freshly chopped cilantro
1 Tbls Dark Chocolate Spicy Meat rub (or to taste)
Salt and Pepper to taste
Mix well and serve with your favorite corn chips.
SPICY CHOCOLATE PARMESAN CRUSTED CHICKEN
To make fresh bread crumbs, put 3 healthy slices of white bread in a food processor or chopper. Grind until coarse.
1 cup fresh bread crumbs (see above note)
½ cup grated Parmesan Cheese
3 garlic cloves, minced
3 tablespoons + ¼ cup extra-virgin olive oil
½ teaspoon salt
Pepper to taste
4 boneless, skinless chicken breasts (6 ozs each, trimmed and ¼ inch thick)
¼ cup Donya Marie’s Dark Chocolate Spicy Meat Rub
Lime wedges for serving
Adjust oven rack to upper-middle position and heat oven to 425 degrees.
Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
Pat chicken dry with paper towels and transfer to 13 by 9 inch baking dish. Combine Dark Chocolate Spicy meat rub with olive
oil in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over olive oil and meat rub on chicken,
pressing lightly to adhere.
Bake until crumbs are golden brown and instant read thermometer inserted in thickest part of chicken registers 160 degrees.
18 to 22 minutes. Serve with lime wedges.
SPICY FRIES
Sprinkle Donya Marie’s Dark Chocolate Spicy Meat Rub on fries after cooking.
Works on “fast food” fries as well.
SASSY BROWN SUGAR BACON:
2 tsps vegetable oil
1 C packed light brown sugar
2 Tbsp Donya Marie’s Dark Chocolate Spicy Meat Rub
1 lb thinly sliced bacon
Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat
the rack with the vegetable oil.
Combine the brown sugar and Meat Rub in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into
the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared side up. If there is
any sugar remaining in the dish, sprinkle it evenly on top of the bacon slices. Bake until the bacon is crisp and the sugar is
bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several
hours ahead) Serve warm or at room temperature.
| HOT COFFEE BARK W/OUR SPICY MEAT RUB |