EGG ROLLS

1 lb. egg roll wrappers

1/2 cup finely diced pork loin chop

1/2 cup finely diced beef tenderloin

1/2 cup finely diced shrimp

2/3 cup Teriyaki Marinade

1 Tablespoon Cayenne Garlic Hot Sauce

1 medium onion finely chopped

1 can water chestnuts finely diced

1 can chop suey vegetables chopped

1 lb. cabbage shredded

2 Tbsp Fire Dust’D P-Nut But’r

Marinate diced pork, beef and shrimp in the refrigerator for at least an hour. Heat Skillet and cook the mixture along with the marinade until lightly browned. Add the vegetables, onion, chestnuts and cabbage and cook until veggies are tender. Add P-Nut But’r to help mold together. Fill the egg roll wrappers with the mixture and roll like a diaper. Seal edges with a bit of water. Flash freeze on wax paper. Deep fry until golden brown.

CHIPOTLE CREAMED MEATBALLS

2 lbs lean ground beef

2 medium onions finely chopped

2 cans cream of mushroom soup

2 cups of milk

1/2 cup CaJohns Gourmet Chipotle Hot Sauce

1/4 cup olive oil

6 slices of bread (crumbled into tiny pieces)

Ashes Spice Blend (to taste)

Mashed Potatoes

 

In a mixing bowl blend ground beef, onions and crumbled bread with a little water. Shape mixture into small balls and fry until browned in a skillet with the oil. When meatballs are cooked thoroughly, remove them to a plate and drain the skillet of oil, leaving the crumbles. In the skillet, mix the cream of mushroom soup, hot sauce and milk, and return the meatballs to the skillet. Simmer for 20 minutes stirring occasionally. Serve over mashed potatoes.

MEATLOAF CABOOM!

1 lb ground pork

1 lb ground bison

2 eggs

1 large onion diced

1.5 cups milk

20 saltine crackers (crushed)

1 Tbs Ashes spice blend

1 jar CaJohns Picante sauce medium (drained)

preheat oven to 350°

Combine all ingredients in a large mixing bowl and mix until they are thoroughly blended. Form into individual size loaves and place into oven. Bake for 1 hour or until cooked through (160° )

CABOOM! CRAB DIP

1 16 oz. jar of CaJohns Picante Sauce

2 teaspoons CaBoom! Chili Fixins

2 8 oz. packages of Cream Cheese (softened)

1 pound crabmeat

2 cups shredded Mexican Cheese Blend

1/2 cup sliced Black Olives

Tortilla Chips, or Flour Tortillas

Mix the Picante Sauce and Chili Fixins in a bowl. Spread the cream cheese into a rectangular baking dish. Spread  1/2 the picante sauce mixture over the cream cheese. Next, place the crabmeat over the picante sauce. Cover the  crabmeat with the cheese and place the rest of the picante sauce on top. Garnish with the black olives.

Bake at 350° for 15 minutes. Serve with chips or warm flour tortillas.

This is great with CaBoom! Picante Sauce Hot!

CREAMY PICANTE DIP

1 16 oz. jar CaJohns Salsa or Picante Sauce

1 8 oz. container of Sour Cream

Cut up Veggies and Nacho Chips

Mix together the salsa and sour cream in a bowl. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve with veggies and chips!

Vary the heat and flavor by your choice of salsa!

CREAMY PICANTE DIP

1 16 oz. jar CaJohns Salsa or Picante Sauce

1 8 oz. container of Sour Cream

Cut up Veggies and Nacho Chips

Mix together the salsa and sour cream in a bowl. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve with veggies and chips!

Vary the heat and flavor by your choice of salsa!

CREAMY PICANTE DIP

1 16 oz. jar CaJohns Salsa or Picante Sauce

1 8 oz. container of Sour Cream

Cut up Veggies and Nacho Chips

Mix together the salsa and sour cream in a bowl. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve with veggies and chips!

Vary the heat and flavor by your choice of salsa!

CHIPOTLE CHEESE BOATS

1 can whole pickled jalapeño peppers

3/4 lb. sharp aged cheese – grated (parmesan is good)

2/3 cup cream cheese

2 tablespoons CaJohns Chipotle Select

1/4 cup half & half

Chipotle Powder (to garnish)

 

Drain & rinse pickled jalapeños. Slice off stem end of pepper, then slice in half lengthwise & remove seeds. Mix cheese, cream cheese, half & half and CaJohns Chipotle Select together, then stuff jalapeño halves with this mixture. Sprinkle with a bit of chipotle powder & serve.

 

Grilled Option Slice large fresh Jalapeños and remove seeds and veins. Stuff with cheese mixture, place on grill rack. Grill covered until cheese is bubbly. Sprinkle with a bit of chipotle powder & serve.

GRILLED QUESEDILLA WITH ONIONS & PEPPERS

2 cups diced onion and fresh chile peppers

Shredded Manchego Cheese

Shredded Asiago Cheese

2 Tablespoons Olive oil

Flour tortillas

 

Heat the olive oil in a sauté pan. Add diced onions and chiles and sauté until onions are becoming transparent. Spread sautéed items on tortilla, cover with blended cheese, and top with another tortilla. Turn after tortilla is crispy and the cheese has melted. Slice and serve.