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4 lb (total) boneless chicken breasts & thighs


Garlic Powder

Cayenne Pepper

1 1/4 cups flour

Vegetable oil for frying

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

4 cups chicken broth

3 teaspoons CaJohns Cajun Seasoning

1/2 lb butter

3/4 cup very finely chopped green onion

Rub all sides of chicken pieces with a generous amount of salt, garlic powder and cayenne making sure it is evenly covered. Let stand in refrigerator for 30 minutes. In a plastic bag, combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper. Ad the chicken pieces and shake until the pieces are coated. Reserve any excess flour.

Heat 1 1/2 inches of oil in a heavy, high-walled skillet to 375 degrees. Fry the chicken pieces until both sides are browned and the meat is fully cooked (about 5-7 minutes per side). Drain on paper towels and set aside. Carefully pour the oil into a large glass measuring cup, leaving as much of the browned pieces in the skillet as possible. Scrape the skillet bottom with a spoon to dislodge any stuck particles, then return 1/2 cup of oil to the skillet.

Heat the oil in the skillet over high heat until it starts to smoke. Meanwhile, measure out 3/4 cup of flour from the chicken coating (add as much more flour as you need to get to 3/4 cup) In a small bowl combine 1/4 cup each of the “trinity”, onions, celery and bell peppers. When the oil is hot, remove the skillet from the heat and add the flour. Use a long handled metal whisk to stir until all the flour is blended into the oil. Return the skillet to a medium-high heat and whisk constantly until the roux is a dark brown, but be careful not to burn the roux or you! Immediately remove the roux from heat and whisk in the trinity. Continue whisking until the roux stops turning darker, about 2-3 minutes.

Bring 3 1/2 cups of the chicken broth to a rolling boil in a saucepan. Add the roux by spoonfuls stirring until each spoonful id dissolved. Bring the finished mixture to a rolling boil, then reduce the heat and simmer for 15 minutes, stirring almost constantly. When it gets to the consistency of a thick gravy, set it aside.

Melt 1/2 of the butter in a large skillet. Add the remaining trinity and saute over very low heat until the veggies are completely wilted (about 10-12 minutes). Add the roux and the seasoning and simmer for 15 minutes, stirring frequently.

Melt the remaining butter in a sauce pan over medium heat, add the green onion and saute for 2-3 minutes. Add the chicken and the roux mixture and bring to a boil over medium heat. Remove from heat and let sit for 15 minutes. Skim off the surface oil. Place back on a medium burner and bring back to a well heated state. Serve immediately. Place chicken on a bed of rice and cover with sauce.



3 lbs of Chicken Breast diced

48 oz can of Chicken Broth

2 16 ounce jars CaJohns Black Bean & Corn Salsa

3 tablespoons CaJohns Southwest blend

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Combine the chicken broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over medium heat. Next, place the chicken in a skillet over medium heat, season the chicken with 1 tablespoon of the spice blend. Lightly cook the chicken pieces until they turn white all over. Be careful not to over cook as they will finish cooking in the soup. Add the cooked diced chicken to the stockpot, and bring to boil. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.

To make Tortilla strips

Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!



1 cup of uncooked rice

1 jar of CaJohns Picante Sauce or CaJohns Salsa

1 pound of Chorizo Sausage


Cook the rice according to the manufacturer’s directions. While the rice is cooking, remove the chorizo from the casing and crumble into a high-walled skillet and brown. Drain the grease and add the salsa or picante sauce to the skillet. Heat for 5-6 minutes and add the cooked rice. Stir together and continue heating until all liquid is absorbed. Sever with warm tortillas!

This dish can be made using taco meat or ground chicken as well. Leave out the meat for a wonderful vegetarian or side dish. Vary the heat of the dish by the heat of the salsa!!




3 lbs. Chicken breasts and thighs

1 can cream of mushroom soup

4 Tbsp flour

1/2 tsp onion salt

1/2 tsp garlic salt

1/2 tsp celery salt

3 slices American cheese

1/2 cup diced onion

1/2 cup diced Jalapeño

1/4 cup diced Red bell pepper

1/4 cup diced celery

1/4 cup CaJohns Gourmet Chipotle Hot Sauce

1 cup milk

1/2 stick of butter

Fire Dust (to taste)

biscuits or toast


Season chicken with Fire Dust and boil in water in a stock pot. Drain and set meat aside. In the pot, melt the butter and saute onions, peppers, and celery until tender. Add the mushroom soup, hot sauce and seasonings and simmer. De-bone the chicken, shred and add to pot. Stir in flour and milk to thicken. Just before serving, add cheese and stir until melted. Serve over biscuits or toast.



1 Chicken cut into pieces

1 jar Macioce’s Italian Salsa (your choice of heat level)

Place the cut up chicken in a baking dish. Cover with the Macioce’s Italian Salsa. Bake at 350° until chicken is done. Serve over cooked rice or with a pasta side.

It doesn’t get any easier than this! Macioce’s Italian Salsa can be used anywhere you would use a pasta sauce. It’s great on Pasta, or can be used for a braising sauce with ANY meat! It’s also great on Bruchetta!



1 tablespoon Olive Oil

6 Boneless Chicken Breasts

1 16 oz. jar CaJohns Picante Sauce

2 cups Uncooked Rice


Cook the rice according to the manufacturer’s directions. Place the olive oil in a high walled skillet and heat. Add the chicken breasts and cook for 10 minutes until it’s browned on both sides. Add the picante sauce to the skillet and heat to a boil. Reduce the heat to medium, cover and cook for 5 more minutes. Serve over the cooked rice.

This is really good with CaJohns Picante Sauce – Chipotle!



2 16 oz jars CaJohns Salsa (your choice of heat)

1 1/2 Pounds Chicken or Pork (cubed)

1 48 oz. Can Chicken Broth

2 15 oz. Cans Hominy (Posole)

1/3 Cup Southwest Seasoning

1 cup Heavy Cream

2 Tbsp. Olive oil


Place olive oil, hominy and the chicken or pork in a skillet, season with 1/2 of the Southwest Seasoning, and cook until the meat is almost done. In a soup pot, add the chicken broth, salsa and the remainder of the Southwest Seasoning along with the prepared contents of the skillet. Heat to a simmer and whisk in heavy cream. Simmer for 10 minutes whisking often. If you like, top with shredded cheese and a dollop of sour cream. Serve with a garnish of cilantro.



2 16 oz jars CaJohns Salsa (your choice of heat)

1 1/2 Pounds Chicken

1/3 Cup Marguerita Pepper or Southwest Seasoning

3 Cups Cooked Rice


Dice chicken and fry in a high walled skillet with 2 tablespoons of oil. Drain and set aside. Place the 2 jars of salsa and the spice blend into skillet and bring to a simmer. Add the chicken and bring back to a simmer for 5 minutes.

Pour sauce over rice, sprinkle with shredded cheese.

Note: This recipe works well with diced pork as well.

Special thanks to Karen Zanger of Cincinnati



6 skinless, boneless Chicken Breast Halves

2 16 oz. jar CaJohns Salsa or Picante Sauce (your choice)


Place the breast halves into a plastic zip lock bag. Add 1 jar of the salsa to the bag. Let breasts marinate for at least 2 hours before cooking. Turn the bag over a couple of times to ensure the breasts are well marinated.

Preheat your grill to medium before placing the breasts on to cook. Discard the salsa used for marinating. Grill chicken for a total of fifteen minutes or until done. During the grilling, brush the chicken with a bit of the other jar of salsa.

When plating the chicken, spoon some salsa over the breasts. This is a great low-calorie, low-fat entrée.

This recipe works really well with filets of fish as well!!



Chicken breasts

1 12 oz. Jar Fire Dust’d P-Nut But’r

1 12 oz jar Spicy Teriyaki Marinade



Combine P-Nut But’r and Marinade in a high walled skillet or wok pan. Whisk until thoroughly mixed. Thin with a little water to desired consistency. Serve over grilled chicken breasts



1 whole chicken

1 can Budweiser

6 cloves garlic

Olive Oil

Fire Dust Rub


Pat chicken dry. Rub oil all over chicken, inside & out. Season the chicken by rubbing Fire Dust Rub over the entire bird inside & out. Pour 1/4 of the beer into a 9” pie or cooking pan. Poke 4 holes around the rim of the beer can(4-6). Crush garlic cloves and place in can. Seal can with the gizzard. Place can in cavity of chicken and set in pan vertically with legs spread. Cook on medium-hot grill using indirect heat for 1 1/4 hours. Wing should pull off when done. Remove can & discard (caution, can will be hot!). Serves 4



10 corn tortillas

1/4 cup milk

1 small onion, chopped

1 clove garlic, coarsely chopped

1 egg

1/2 tsp. Fire Salt

1/8 tsp. Fire Dust

1 4 ounce can chopped green chiles

1/4 cup shredded Monterey Jack cheese

olive oil

2 cups shredded boiled chicken breast

3 cups chicken broth

1/2 cup light cream

2 Tbsp. Oaxacan hot sauce

Cilantro, Chopped


Tear tortillas and place in food processor with milk. Let stand for 5 minutes. Add onion, garlic, egg, Fiery Salt and Fire Dust. Blend until smooth. Tun into mixing bowl, fold in chiles and cheese. Shape mixture into 3/4 inch balls. Heat 1/2 inch of cooking oil in a skillet. Fry tortilla balls in oil for 1 1/2 minutes or ’til lightly browned, Drain and keep warm.


In deep saucepan, combine broth, cream, hot sauce and chicken. Heat thoroughly, add tortilla balls and sprinkle with chopped cilantro. Serve immediately. Serves 6



1/2 cup Fire Dust’d P’Nut But’r

1/4 cup soy sauce

3 Tbsp. red wine vinegar

3 Tbsp. water

1 Tbsp. honey

2 tsp. roasted sesame oil

1 Tbsp. peanut oil

1 lb. chicken breast, cut into chunks or strips

1 clove garlic, minced or put through press

1 cup sliced green and/or red peppers

1 cup julienne sliced zucchini

1 cup julienne sliced carrots

About 3/4 lb. spaghettini

In a small saucepan, combine peanut butter, soy sauce, vinegar, water, sesame oil, and honey. Stir until well blended and warm over low heat. In a large frying pan or wok, heat peanut oil. Add chicken and garlic and stir fry for 4 to 5 minutes. Add veggies and stir fry until crisp tender.

Meanwhile, cook pasta until just tender. Drain and place in warm serving bowl, then pour on peanut sauce and toss to coat pasta thoroughly. Top with chicken and vegetable stir fry. Serves 3 – 4

Special thanks to Karen Zanger of Cincinnati