Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

VE BBQ Sauce

1 1/2 cups tomato ketchup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Barbecued Sage Spareribs

6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)

1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.

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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

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.

White Hot Chicken Chili

2 Tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 1/4 lb. boneless chicken breast, cubed
1 cloves garlic, minced
1-2 jalapeno peppers, minced
1 Tbsp VE Chili Seasoning
1 Tbsp VE Fajita Seasoning
2 cups chicken stock
1 can white kidney beans, drained & rinsed
1/4 c. chopped fresh cilantro or parsley

1. Add 1 Tbsp of oil in large sauce pan over medium heat.
2. Add onion and celery. Stir while cooking for 5 minutes.
3. Push vegetables to one side and increase heat to High. Add chicken and cook until all sides are browned.
4. Stir in garlic, jalapenos, Chili Seasoning & Fajita Seasoning and cook for 1 minute.
5. Stir in stock and bring to a boil. Reduce heat to a medium low and allow to simmer 10 minutes.
6. Stir in beans and allow to cook 5 minutes, until heated through, stirring occasionally. Serve with your choice of cilantro or parsley.

Tisha's Cajun Chicken Salad

by Tisha Richard
4 Chicken Breasts, sliced in thin strips
6 Green Onions, finely sliced
1 tsp VE Beef and Steak (rounded)
1/2 cup red bell pepper (diced)
2 tsp VE Cajun Seasoning
1/2 cup Yellow Bell Pepper (diced)
2 tsps. VE Fajita Seasoning
1/2 cup fresh Cilantro, chopped
2 ripe Papayas, cut and diced
6 Tbsp fresh squeezed lime juice

1. Mix spices with chicken strips and let marinate several hours.
2. Brown chicken strips in frying pan.
2. Mix together remaining ingredients -- except lime. Toss with warm chicken strips then sprinkle with lime juice and enjoy!

Chili Spiced Chicken Wings with Thai Lime Dip

24 split Chicken Wings (tips removed)
1 - 1 1/2 tsp (5 to 7.5ml) VE Fajita or VE Cajun
2 Tbsp (30ml) Vegetable Oil
1 tsp (5ml) Sugar
juice and zest of 1 lime
VE Sea Salt & VE Pepper to taste
1 Tbsp (15ml) VE Chili Seasoning

Dip:
3/4 cup (180ml) plain yogurt or sour cream
1 1/2 tsp VE Thai Seasoning
juice and zest of 1 lime
VE Sea Salt & Pepper to taste
1 tsp (5ml) sugar

1. Split wings and toss with vegetable oil and lime juice.
2. Combine remaining ingredients and rub onto chicken. Allow chicken to marinate a least 1 hour in refrigerator.
3. Roast wings at 400°F for 25 to 30 minutes.
4. Whisk dip ingredients together and serve with cooked wings.