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Vegetarian

CALABACITAS

GREEN CHILE CHEESE WONTONS

SANDIA BISQUE

SMOKY MACARONI AND CHEESE

SOUTHWEST VEGGIE CUBAN SANDWICH

FETTUCCINI WITH JERK CREAM SAUCE

JERK PEAS AND RICE

GRILLED JERK PORTABELLA MUSHROOMS

CAJOHNS GARLIC BREAD

PESTO QUESEDILLAS

CABOOM! PASTA SALAD

CREOLE SLAW

CHOUX ROUGE

IGNITE THE RICE

CABOOM! FIESTA CORN

MUSHROOMS WITH A KISS OF FIRE

CHIPOTLE POTATO SOUP

VEGETARIAN HOT PEANUT NOODLES


 

CALABACITAS

1 Tbsp Butter

1 Tbsp Olive Oil

4 cups cubed mixed varieties of Squash

1 jar CaBoom! Black Bean & Corn Salsa (your choice of heat)

1/2 cup thinly sliced green onion

1/2 cup chopped roasted Green Chile

1/4 cup CaJohns Oaxacan Hot Sauce

1/3 cup coarsely chopped fresh cilantro

salt to taste

Heat butter and olive oil in a large skillet over medium-high heat. Add squash and cook for about 5 minutes. Add green onion, salsa and green chile and cook for another 2 minutes. Add Oaxacan Hot Sauce, salt, and cilantro, cook for another 2-3 minutes and serve. ENJOY

 


GREEN CHILE CHEESE WONTONS

Wonton skins

Shredded Cheese

1 lb. diced, roasted Green Chile

Drain green chile and add to shredded cheese. Mix well and roll into balls. On a cutting board, spread some flour and pull one wonton skin from package and lay flat. Place a cheese ball in the middle of the skin. Dip a finger into a cup of water and moisten all four edges. Fold one corner over the ball to the opposite corner and press all edges to seal into a triangle shape.

Drop into hot oil until golden, or bake in a 350 preheated oven for 12-15 minutes or until the tops are toasty Brown. Serve warm.

 


SANDIA BISQUE

1 cup sweet onion (diced fine)

4 cups roasted green chiles (diced large)

1/2 stick butter

1/4 cup flour

4 cloves garlic (minced)

1 quart heavy cream

1/2 cup CaJohns Southwest Seasoning

Melt the butter and add the flour, whisk constantly. When the roux is combined, add the garlic and onion. Stir until onions are clear. Add the seasoning and green chiles. Stir until seasoning is reconstituted. Add the cream and cook until hot. Garnish with a little of the seasoning or cilantro. Can be served chilled as well.

 


SMOKY MACARONI AND CHEESE

2 cups uncooked elbow macaroni

1/2 cup butter

2 Tbsp flour

1 1/2 cup milk

1/2 cup CaJohns Chipotle Hot Sauce

2 tsp Fire Dust

1 1/2 cup shredded cheese (any kind you like)

 

Boil macaroni per manufacturer’s directions. Melt butter in a saucepan, stir in flour until smooth. Slowly add milk, hot sauce and Fire Dust. Stir constantly until it thickens. Place cooked macaroni in a casserole dish and pour mixture over the pasta. Stir in the cheese and bake at 350° uncovered for 30 minutes or until it bubbles.

Optional:

Saute mushrooms in CaBoom! Taco Fixins and stir in before baking for a Southwestern twist!

Another idea: Steam veggies and stir in before baking.

 


SOUTHWEST VEGGIE CUBAN SANDWICH

4 (8 inch long) pieces of French bread

4 Tablespoons CaJohns Chipotle Mustard

4 Tablespoons CaJohns Southwest Sour Cream (recipe follows)

½ Tablespoon CaJohns Garlic Herb Seasoning

4 Oyster Mushrooms Sliced into strips

2 Cups Spinach

½ Cup Olive Tapinade

4 Slices Baby Swiss Cheese

¼ Cup Dill Pickle slices

1 Roasted Red Pepper seeded and sliced into strips

1 Tablespoons Olive Oil

2 Tablespoons melted butter

 

In large cast iron skillet over medium heat, sauté mushrooms, spinach, olive tapinade and roasted red pepper until spinach is wilted and mushrooms are soft. Remove mixture to a plate. Wipe out skillet with a clean towel and return to high heat. Slice French bread in half lengthwise. Spread top half of bread with Chipotle mustard. Spread mushroom mixture evenly over bottom of bread and top with the cheese slices. Place top half of bread on sandwich and brush the outside of sandwich top and bottom with melted butter. Place in hot skillet and top with another heavy skillet pressing down to flatten sandwich. Fry on both sides until golden brown and crisp. Remove sandwich from heat, open and spread Southwest Sour Cream evenly on sandwich. Close up sandwich and enjoy.

 

Southwest Sour Cream

½ Cup low fat sour cream

½ Tablespoon CaJohns Southwest Seasoning

Mix sour cream and Southwest Seasoning in a small bowl and refrigerate for one hour before using

 


FETTUCCINI WITH JERK CREAM SAUCE

1 Pound Box of Fettuccini Prepared as directed on package

2 Cups Heavy Cream

1/2 Cup of Dark Spiced Rum

3 Tablespoons of Butter

1 Cup Shredded Parmesan, Romano or Asiago Cheese

1 Cup of Your Favorite Heat Level of Jerk Marinade

 

Prepare Fettuccini as directed on the package. While the Fettuccini is cooking, melt the butter over a low heat in a large sauté pan (be careful not to burn it!). Add the heavy cream and whisk well. Turn up the heat to medium and add the Jerk Marinade and rum. Whisk well and continue until the mixture starts to reduce. When it has started, slowly add in the shredded cheese, being careful not to add it too quickly (it should melt as you whisk and thicken the sauce). When it has all been added, remove and cover the drained fettuccini. Serve as is, or topped with Jerked meat, veggies or seafood. This is wonderfully Rich! Enjoy!

 


JERK PEAS AND RICE

3 Cans of Black-Eyed Peas

1 Large Red Onion – Diced

2 Tablespoons of Olive Oil

1/4 Cup of Dark Spiced Rum

1 Pound of Rice (pre-cooked weight)

12 oz. Bottle of Your Favorite Heat Level of Jerk Marinade

 

Prepare the rice according to the directions on the package. In a medium sauce pot, sauté the diced onions in the olive oil until they start to loose their color. Add the Black-Eyed Peas, the Jerk Marinade and Rum, mix thoroughly. Cook over a medium heat for 10 minutes stirring often. Place the cooked rice in a large bowl and cover with the Black-Eyed Peas. Mix if desired. This is wonderful topped with the Grilled Jerk Pork Tenderloin Medallions! Enjoy!

 


GRILLED JERK PORTABELLA MUSHROOMS

4 large Portabella Mushrooms, stems removed

12 oz. Bottle Jerk Marinade

 

Marinate mushrooms for at least 1 hour in the Gentle Jerk. Grill and serve Serves 4.

 


CAJOHNS GARLIC BREAD

Slice a Baguette of French bread in half lengthwise and spread liberally with Fire Dust’d Garlic Spread. Place under broiler until crusty. Remove and slice into serving size.

 

Fire Dust’d Garlic Spread – Mix well & chill.

2 cups Soft Margarine

1 Tablespoon Fire Dust

1 Tablespoon Garlic Powder

 


PESTO QUESEDILLAS

Tortilla shells

Cheese (any cheese you like)

Cilantro-Chipotle Pesto (recipe follows)

Place tortilla on grill, spread pesto over tortilla, cover with cheese, top with another tortilla. Turn after tortilla is crispy and the cheese begins to melt. Be careful not to burn the tortilla! Slice and serve with more Cilantro-Chipotle Pesto.

Cilantro Pesto

2 cloves garlic, peeled

4 ounces Asiago cheese, at room temperature

2 cups fresh cilantro sprigs, no large stems

1/3 cup pine nuts

3 Tbsp. Chile Infused Olive Oil

Fire Salt to taste

In a food processor, mince the garlic and then add the cheese until it is finely grated. Add the pine nuts, cilantro and oil. Process until the mixture is pasty, then add Fie Salt to taste. Yields slightly over 1 cup.

 


CABOOM! PASTA SALAD

1 lb. Uncooked Orzo Pasta

2 jars CaJohns! Black Bean & Corn Salsa

1/4 cup CaJohns Gourmet Southwest Seasoning

 

Place Southwest Seasonings in water for pasta and bring to boil. Cook the orzo according to manufacturer’s instructions. Rinse & drain pasta with cold water to chill. Place in large bowl.. Add the salsa to the bowl and mix well. Chill, Serve.

 


CREOLE SLAW

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

 

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.

 

CHOUX ROUGE

1 head of red cabbage, shredded

1/4 cup cider vinegar

1/2 cup olive oil

1 teaspoon minced garlic

1 large onion, chopped

1 apple, peeled cored and shredded

1 cup dry white wine

4 Jalapeños Shredded

1/4 cup sugar

Salt & Hot Spots Sparky Hot Sauce to taste

 

Sauté the onions in the olive oil in a large saucepan over medium heat until clear. Add the wine, sugar vinegar and garlic, stir and let simmer for 5 minutes. Add the cabbage, cover, and let simmer until wilted. Add the apple and simmer uncovered until the apple is tender. Season with salt and Hot Sauce to taste.

 

 

IGNITE THE RICE

1 cup long grain rice

1/4 cup Ignite Hot Sauce

 

Use Hot Spots Sparky if you desire less heat. Follow cooking instructions on rice package and add Hot Sauce to water before cooking.

 

CABOOM! FIESTA CORN

2 Tbsp. CaBoom! Chili Fixins’

1/4 cup water

1/4 cup olive oil

1/4 cup red wine vinegar

1 package frozen whole kernel corn, thawed

2 medium tomatoes, peeled & diced

1/4 cup chopped green chiles

1/4 cup sliced black olives

 

In a large bowl, combine Chili Fixins’ and water, add olive oil and vinegar, stir. Add corn, diced tomatoes, chiles and olives, toss lightly. Chill for a few hours, or overnight, stir occasionally. Serves 6

 


MUSHROOMS WITH A KISS OF FIRE

1/2 lb. sliced fresh mushrooms

1 tsp. Kiss of Fire

3 Tbsp. basalmic vinegar

2 Tbsp. olive oil

2 Tbsp. wine vinegar

2 tsp. minced ginger (optional)

 

Mix all ingredients except mushrooms. Let stand for a few minutes. Put mixture into a frying pan and add mushrooms. Cook at medium heat, stirring constantly, until done.

 


CHIPOTLE POTATO SOUP

4 large russet potatoes, diced

1 large onion, diced

1 quart milk

1/4 cup CaJohns Chiptole Hot Sauce

Fire Salt to taste

 

Cover potatoes, onions & Fire Salt with water. Boil until tender, drain, add milk and hot sauce bring to a simmer for 20 minutes. Place a pat of butter in each bowl and add soup

 


VEGETARIAN HOT PEANUT NOODLES

1 Tbsp. peanut oil

1 cup Fire Dust’d P’Nut But’r

1 cup boiling water

1/4 cup plus 1 tbsp. rice wine vinegar or cider vinegar

1 tsp. salt

2 medium cloves garlic, put through press or minced

1 Tbsp. minced fresh ginger root

2 Tbsp. honey

1/4 c up soy sauce

3 tbsp. roasted sesame oil

1 lb. vermicelli

1/2 lb. firm tofu, cut into small dice (Optional)

1 bunch green onions, split and cut into 1 inch lengths (use green part too)

1 cucumber, peeled and seeded and cut into thin strips

3/4 cup minced toasted peanuts or cashews

Fresh cilantro leaves, whole or minced

In a saucepan heat oil, then gently sauté garlic and ginger one minute. Add peanut butter and boiling water and stir with whisk until blended. Stir in vinegar, salt, honey, soy sauce, sesame oil, and optional tofu. Heat gently and keep warm.

Cook vermicelli until just tender. Drain, transfer immediately to a large serving bowl. Pour peanut sauce over top and toss with two forks, adding in green onion and cucumber strips as you toss.

Serve immediately, topped with toasted minced nuts and cilantro.

Serves 4 – 6

Karen Zanger produced this recipe and “Eat the Heat!”