Sweet & Spicy Cocoa Rub

Recipes that include Sweet & Spicy Cocoa Rub


Sweet ‘N’ Spicy Stuffed Mushrooms

INGREDIENTS:
· 12 crimini mushrooms
· 2-3 tablespoons olive oil, divided
· 1 tablespoon marsala wine, optional
· Salt and pepper, to taste
· ¼ lb. Italian pork sausage
· 1 teaspoon garlic, minced
· 1 tablespoon DCD Sweet ‘N’ Spicy Cocoa Rub
· 4 oz. cream cheese, softened
· 2 tablespoon flat-leaf parsley, minced
· 2 tablespoons dried breadcrumbs

DIRECTIONS:
1. Preheat oven to 350° F. Clean and stem mushrooms. Finely chop stems and reserve. Place caps into a medium bowl, and toss with 1 tablespoon olive oil, marsala if desired, and a pinch of salt and pepper.
2. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add sausage and brown, crumbling with the back of a wooden spoon as it cooks. Cook sausage for about 7-8 minutes, stirring frequently, until completely browned on all sides.
3. Add mushroom stems and garlic, cooking and stirring for another 2 minutes, being careful not to burn garlic. Turnoff heat and add Cocoa Rub, tossing to combine. Pour mixture into a medium bowl and add cream cheese, parsley and breadcrumbs, mixing until well combined.
4. Line a baking sheet with aluminum foil and arrange mushroom caps on foil in a single layer. Fill each cap
generously with sausage mixture. Baking for 20-25 minutes, until stuffing is brown and crispy. Allow to cool for 5 minutes then serve.
Makes 12 stuffed mushrooms

Easy Sweet & Spicy DCD Dip

Ingredients:

1 Tablespoon Sweet & Spicy Rub

¼ Cup Sour cream

¼ Cup Mayonnaise

Directions: Mix together and serve!

SUPER Easy Bean Dip

 - 1 (15 oz) jar pinto beans (refried beans will work in a pinch)
- 1/2 cup sour cream
- 1 tablespoon DCD Sweet ‘n’ Spicy Cocoa Rub
- 1/2 cup DCD Sweet ‘n’ Tangy Mole’ Sauce
- Juice of 1/2 lime
- 1/2 teaspoon salt (add more to taste)
- 6-8 oz Cheddar or Monterey Jack cheese, shredded
- 1 tablespoon chopped cilantro, for garnish

Directions:
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a food processor and blend until smooth (approx. 30-60 seconds)
3. Taste, and add salt if needed.
4. Divide into several ramekins or small glass Pyrex dishes. Top with shredded cheese, and bake for 13-15 minutes, or until cheese is melted and bubbly.
5. Let cool and serve with tortilla chips. Chef’s Tip: If you like your bean dip more creamy, add an additional 4 oz of cream.



Sweet ‘N’ Savory Chicken Dippers

INGREDIENTS:
· 1½-2 lbs. chicken thighs or breasts, boneless and skinless
· 2 tablespoons DCD Sweet ‘N’ Spicy Cocoa Rub
· ½ cup DCD Chocolate Fig Balsamic Vinaigrette
· 2 tablespoons vegetable oil, divided
· DCD Sweet ‘N’ Smoky Chocolate BBQ Sauce, for dipping

DIRECTIONS:
1. Slice chicken into strips. In small bowl, whisk together rub, vinaigrette and soy sauce. Pour into a large plastic freezer bag. Add chicken strips and seal bag. Mix with your hands to ensure all chicken is coated in marinade.
2. Refrigerate chicken strips for 2-3 hours. Pour breadcrumbs onto a medium plate. Coat both sides of chicken strips in breadcrumbs and set aside.
3. Heat a large nonstick saute pan on medium heat for 3 minutes. Add 1 tablespoon oil and swirl pan on medium heat for 3 minutes. Add chicken strips to pan in one layer, cooking for 1-2 minutes. Flip and cook for an additional 1-2 minutes, until cooked through. Place cooked chicken onto plate lined with paper towel, and repeat cooking with remaining chicken strips, wiping out the pan and using fresh oil after every batch.
4. Pour DCD BBQ Sauce into a small ramekin and use as a dipping sauce for chicken strips.
Makes 24 servings

Butternut Bisque with Cocoa Rub

1 medium butter squash (about 1 1/2 lbs)
1 tsp of butter
1 large onion, coarsely chopped (1 cup)
2 cans of chicken broth (divided)
1/2 tsp ground nutmeg
Cocoa Rub to taste, I am thinking about 1 tablespoon should be good

Directions:
Remove skin from squash with vegetable peeler.  Cut squash in half with a sturdy knife; discard seeds.  Cut flesh into 1/2" pieces. Set aside.
 Melt butter in large pot over medium heat until foamy.  Add onion.  Cook and stir for 3 minutes.
Add 1 can broth and squash. Bring to a boil over medium heat.  Reduce heat to low.  Cover and simmer for 20 minutes until squash is tender.
Process squash mixture in batches in a blender or use an immersion blender until smooth.
If you used the blender, return soup to pot, add remaining can of broth, nutmeg and cocoa rub.  Simmer uncovered for 5 minutes, stirring occasionally.
At this point, the soup may be covered and refrigerated up to 2 days before serving.
Ladle in to bowls and serve with a tablespoon of creme fraiche on top.