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

16 oz. Shredded Cabbage & Carrots

8 ounce. Jar of Dog On Good Mustard

Combine and let sit for 10 minutes

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

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!

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!

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.

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

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.

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.

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!!