INDONESIAN CHICKEN IN PEANUT SAUCE

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

CHICKEN SOUP WITH TORTILLA BALLS

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

CAJOHN & BUD’S ROASTED CHICKEN

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

GRILLED CHICKEN BREASTS WITH SPICY PEANUT SAUCE

Chicken breasts

1 12 oz. Jar Fire Dust’d P-Nut But’r

1 12 oz jar Spicy Teriyaki Marinade

Water

 

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

MARINATED GRILLED CHICKEN CAJOHN

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!!

CABOOM! CHICKEN

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

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.

CAJOHNS SKILLET CHICKEN

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!

BAKED CHICKEN MACIOCE

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!

CHIPOTLE CREAMED CHICKEN

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.