Grilled Cuban Pork

Serves 3 to 4
1 pork tenderloin (approximately 12 oz)
1 Tbsp VE Cuban Seasoning
1 Tbsp orange juice

1. Combine VE Cuban Seasoning with orange juice.
2. Coat pork with marinade, cover and refrigerate for up to 24 hours.
3. Grill over medium heat for 15 minutes, turning once.

Cajun or Cuban Tortilla Chips

Use vegetable oil spray instead of butter for a healthier treat.
Yield 32 chips
4 - 8" tortilla rounds
1 Tbsp melted butter
1 - 2 tsp VE Cajun or Cuban Seasoning
2 tsp VE Parsley
VE Sea Salt, to taste

1. Preheat oven to 400F .
2. Mix together melted butter, VE Cajun Seasoning (or Cuban) and VE Parsley.
3. Brush with prepared butter and sprinkle with VE Sea Salt OR you use spray oil and spray pita then sprinkle with VE Cajun Seasoning (or Cuban), VE Parsley and VE salt.
4. Cut each pita wedges and arrange on a parchment-lined baking sheet.
5. Bake for 6-8 minutes. Remove when chips are crisp and slightly browned. Serve with favourite VE Dip.

Cuban Beans & Rice

1-2 Tbsp Vegetable oil
1 large onion, chopped
1 garlic clove, crushed
1 green & 1 red pepper, diced
1 Tbsp VE Cuban Seasoning
1 tsp VE Fajita Seasoning
1 – 19oz. can diced tomatoes, including juice
1 – 19oz. can kidney, pinto or black beans, drained & rinsed
2 cups cooked white or brown rice
1 tsp Worcestershire sauce
VE Sea Salt & VE Black Pepper to taste
2/3 cup grated cheddar cheese
chopped cilantro

1. Heat oil in large saucepan over medium heat. Add onion, garlic & diced peppers and sauté for 5 minutes, until onions are translucent.
2. Add VE Cuban & VE Fajita seasonings; cook for 1 minute.
3. Stir in tomatoes, beans, rice and Worcestershire sauce. Bring to a boil then reduce heat & allow to simmer for about 20 min., until most of the liquid has evaporated.
4. Season to taste with salt & pepper. Sprinkle cheese & cilantro on top before serving.

Smokey Black Bean Dip

by Sharon Statham
4 bacon slices
1 medium onion, chopped
1 red pepper, seeded and chopped
1/2 tsp ground VE Cumin
1/2 tsp VE Cuban Seasoning
2 - 15oz cans black beans, undrained
1 tsp chopped, seeded canned chipotle chilies
VE Salt and VE Pepper
1/2 cup sour cream
2 Tbsp chopped fresh cilantro

1. Cook bacon until crisp. Drain well on paper towel then coarsely chop and set aside.
2. Use 1 tbsp bacon drippings to fry onion and bell pepper; sauté until onion is soft.
3. Add VE Cumin and VE Cuban. Sauté for 1 minute.
4. Add beans, with liquid, and chipotles. Simmer for about 5 minutes over medium-low heat until slightly thickened. Stir occasionally.
5. In food processor blend 1 cup bean mixture until smooth. Stir blended mixture into remaining bean mixture. Add VE Sea Salt and VE Pepper to taste. Cover and refrigerate 2 hours.
6. Stir half of chopped bacon into dip. Top with sour cream, cilantro and remaining bacon. Serve dip chilled or at room temp.

Creamy Cuban Filling

by Dana Kayal
4 Boneless Skinless Chicken Breasts, cubed
1 Tbsp VE Cuban Seasoning
1 Large Onion, diced
1 Large Green Pepper, diced
3 Carrots, grated
1 can cream of mushroom soup
1/2 cup VE Poco Salsa, made as per jar
1 cup Cheddar Cheese, grated

1. Heat medium sized frying pan on medium high heat. Add a little oil and brown chicken with Cuban seasoning. Set aside.
2. Sauté onions, for about 2 minutes then add green pepper and carrot. Cook for about 5 minutes.
3. Add remaining 3 ingredients. Heat through. Serve.

You may also serve this over Brown & Wild Rice OR double the the amount of soup, salsa and cheese for a great rice topping.

Cuban Spiced Burritos

Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix

1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.