16 oz. Shredded Cabbage & Carrots

8 ounce. Jar of Dog On Good Mustard

Combine and let sit for 10 minutes

3 ripe avocados

1 medium Roma tomato

Juice of 1 lime

1/2 cup finely chopped onion

1 clove garlic, minced

2 Tbsp diced roasted green chile

1 medium jalapeño, seeded and finely minced

3/4 tsp Fire Salt (to taste)

2 oz Patron Silver Tequila

Halve and de-seed the avocados. Scoop out the flesh into a bowl. Using 2 long knives, cross-cut the avocado into small pieces. Add the remaining ingredients and toss together. Add more salt if you like.

For a smoother Guacamole, mash avocado with a fork then  stir in the other ingredients. The tequila adds a wonderful twist to this classic. Serve with chips or use as a topping on enchiladas or burritos.

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.

Cabbage

Carrots

Broccoli Stems

Shred Cabbage, Carrots, Broccoli Stems

Place in a bowl and add your favorite heat level of

Jerk Marinade to taste. Cover and chill for 1 hour.

You can add some drained crushed pineapple for a great sweet-hot fusion of flavor!

1  1 lb. bag slaw (cabbage & carrots) dry

2  packages Beef Ramen Noodles (uncooked)

10 oz.  Sunflower kernels

1 cup   Olive Oil

1/2 cup  Teriyaki Sauce

1/3 cup  Balsamic vinegar

1/4 cup  Ignite Hot Sauce

1/2 cup  sugar

Combine oil, teriyaki sauce, hot sauce, vinegar, contents of noodle seasoning packets and sugar in a food processor. Thoroughly mix until blended. Crumble noodles into a large salad bowl. Pour mixture over noodles and stir. Add sunflower kernels and stir. Add slaw and toss until covered.

Thanks to Barb Ellison for sharing this recipe!

6 cups Shredded Cabbage

6 slices Thick Cut Bacon

1 jar CaBoom! Salsa (your choice)

1 Tbs CaJohns Chipotle Grill Seasoning

Salt

Cook bacon until crisp in a high wall skillet and set aside. Add the shredded cabbage to the pan with the warm bacon drippings. Cook  until limp, but not soft. Add Chipotle Grill Seasoning and salt to taste. Stir, then add the salsa and simmer, tossing mixture until the salsa has been warmed though. Add more salt if necessary. Crumble the bacon strips and stir  the crumbles into the slaw. Serve