Ingredients:

1-8.8 oz. package precooked Spanish Style rice
6 large sea scallops, drained and patted dry
1 cup Z's Creative Cuisine Chunky Corn Salsa
4 TBS. extra virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
1 pansy

Method:

In a small pan over low-medium heat, warm corn salsa for 3 to 5 minutes, stirring occasionally. In a large skillet over medium-high heat, pour in extra virgin olive oil. When oil begins to smoke, add scallops. Using the seasonings, evenly season one side of the scallops. Cook scallops for 2 minutes, then turn. Cook another 2 minutes and remove from heat. Heat rice according to package directions and pour rice onto a serving platter. Lay the scallops across the rice and spoon corn salsa on top. Garnish with a fresh pansy. Serve hot.

Ingredients:

1 large Portobello mushroom, diced
1/2 cup fresh basil, chopped
1/4 stick of butter
1 tsp. minced garlic
Splash of extra virgin olive oil
1/4 tsp. fresh ground pepper (about 5 turns of your pepper mill)
1/2 pint heavy whipping cream
1/4 cup white wine

Method:

Add 1/4 stick of butter to saucepan; sprinkle with olive oil to keep the butter from burning. Add mushrooms, garlic and basil, wine and whipping cream. Simmer for 5 minutes; lower heat and allow to thicken. Sauce is done when it coats the back of a wooden spoon. Spoon over steak, chicken or shrimp.

Ingredients:

1-16 oz. jar Z's Creative Cuisine Mango Salsa
1 cup fresh cranberries
1 cup chopped walnuts
2 TBS. butter
1 cup brown sugar
5 oz. white wine *non-alcoholic okay
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 package dessert cups, apple pie, or vanilla ice cream Fresh mint

Method:

In a large skillet over high heat, melt butter with sugar and mango salsa. Add wine and lower heat to medium. Stir to incorporate. Add all other ingredients and cook just until cranberries start to pop, about 3 to 4 minutes. Spoon mango-cranberry mixture over dessert cups or other favorites. Serve hot. Garnish with a sprig of fresh mint.

Ingredients:

2 cups fresh baby spinach
1 small red onion, sliced
4 large mushrooms, sliced
2 TBS. feta cheese
16 large shrimp, peeled and deveined
1 TBS. lemon juice
1 TBS. extra virgin olive oil
1 TBS. Cajun seasoning

Method:

In a small non-reactive bowl, and shrimp and Cajun spice. Coat thoroughly and set aside. In a skillet over medium to high heat, add oil. Just as the oil begins to smoke, add shrimp and lemon juice. Saute shrimp, stirring occasionally, 3 to 5 minutes. Remove from heat. On a large plate, arrange fresh spinach, onion, mushrooms, and feta. Top salad with Cajun shrimp. Serve with fresh bread. Serves two.

Ingredients:

1-8 oz. carton smooth cream cheese
1 TBS. red onion, finely chopped
6 large shrimp, cooked, peeled and deveined
2 TBS. fresh lemon juice
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1/4 tsp. cayenne pepper
1 bunch seedless red grapes
1 tsp. dried parsley, chopped wheat crackers

Method:

Chop five of the shrimp. In a medium-size mixing bowl, add chopped shrimp, cream cheese, spices, onion, and lemon juice. Mix thoroughly. Spoon dip into serving bowl and smooth it out with a knife. Place in the center of the serving tray. Top with remaining whole shrimp and sprinkle with parsley. Place crackers on one side of the dip on the serving tray and grapes on the other side.