Category Archives: Sides

CaJohns BBQ Baked Beans

1 32 oz. can baked beans

 Thick Sliced Bacon

1 cup  CaJohns Spiced Rum Ancho BBQ Sauc

1 Tbs CaJohns Chipotle Grill Seasoning

Open the beans and place into a pot. Add the BBQ Sauce and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add Bacon and bring to a boil, simmer for 10-15 minutes, serve


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

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!


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


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.


CaBoom! Fiesta Rice

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!!


Chipotle BBQ Baked Beans

1 32 oz. can baked beans

1 lb. pork sausage

1 cup CaBoom! Bayou-Q Chipotle Sauce

1 Tbs CaJohns Chipotle Grill Seasoning


Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve


Oriental Medley

2 Shallots Minced

1 pound assorted fresh mushrooms, sliced

1/2 pound of Snow Peas , julienned

3/4 cup toasted pine nuts

2 tablespoons Olive Oil

1 pound orzo pasta

(prepared according to manufacturers directions)

Grated dry cheese such as Asiago or Parmesan


Heat the olive oil in a sauté pan. Add shallots and sauté. Add mushrooms and sauté until limp. Add snow peas and cook for 1 minute. Add the pine nuts. Add the mixture to the orzo. Sprinkle with the grated cheese

Note: Sugar Snap Peas may be substituted if you cant find the Snow Peas.