SOUTHWEST PORK AND BEAN SOUP

1 1/2 lb. boneless top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1 15 oz. can pinto beans, drained

2 tsp. CaBoom! Chili Fixins’

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, bring to a boil. Lower heat, cover and simmer for 10 minutes. Serves 4

PORK AND PASTA SOUP

1 1/2 lb. top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1/2 lb. cooked macaroni

1 15 oz. can Great Northern beans

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, except macaroni, bring to a boil. Lower heat, add macaroni, cover and simmer for 15 minutes.

Top servings with shredded Monterey Jack or Parmesan cheese. Serves 4

FIRE DUST’D BACON

1 Lb. Thick Sliced Bacon

Fire Dust

 

Sprinkle Fire dust on both sides of bacon strips, Cook Fire Dust’D bacon in a heated skillet. Drain and serve. The more you Dust , the spicier the bacon. Equally as tasty with Ham or Canadian Style bacon as well!

CREAMY CABOOM! POSOLE

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.

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

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!!

BARBEQUE SAUSAGE AND ORZO

1 pound of Orzo Pasta

2 Pounds of Ground Country Sausage

1-2 Bottles CaJohns Spiced Rum Barbeque Sauce

 

Cook the pasta according to the manufacturer’s instructions. While rice is cooking brown the sausage in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When orzo is done cooking, drain and add it to the sauce stir. When the mixture is combined, remove from heat and serve. Serves 6-8.

GRILLED PORK CHOPS WITH MUSTARD SAUCE

4 butterflied center loin pork chops, grilled.

Mustard Sauce

1 cup Creole Mustard

1 cup dry white wine

1/2 cup honey

1/4 cup CaJohns Jalapeño Hot Sauce

In a small saucepan, mix all ingredients together. Cook over medium heat until it boils, remove from heat and pour over grilled pork chops.

CABOOM! GRILLED PORK TENDERLOIN

Rub: Equal Parts of CaBoom! Chili Fixins &

CaJohns Chop House Spice Blend

Whole Pork Tenderloins

CaJohns Select Grillin’ Sauce (your choice of heat)

Rub the tenderloins with the mixture and refrigerate

overnight or for at least two hours. Grill until internal

temperature is at least 145°. Remove from grill and

rest for 5 minutes. Slice on the bias and serve on a

grilled slice of your favorite squash.

FETTUCCINI WITH CABOOM! VODKA CREAM SAUCE

2 16 oz jars CaJohns Salsa (Chipotle works great!)

1 1/2 cups Heavy Whipping Cream

1/4 cup Vodka

1/4 tsp dried oregano

1/4 tsp dried leaf basil

Grated Italian Cheese (Asiago, Romano, Parmesan)

1 Pound Fettuccini Pasta

( prepared according to manufacturer’s directions)

Place the jars of the salsa into high walled skillet and add the basil, oregano and vodka. Bring to simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often.

In a large bowl, place the prepared fettuccini. Pour sauce over pasta and toss, sprinkle shredded Italian cheese. Serve.