Beignets

Ingredients:

1 can Pillsbury Classic Pizza Crust

1 cup powdered sugar

Vegetable oil (for deep frying)

Directions

1. In a heavy saucepan, heat 2 inches oil to 350°F.

2. Line a plate with paper towels; set aside.

3. On lightly floured work surface, roll dough into ball and pat into 8x6-inch rectangle about 1/2 inch thick. 4. Cut into 9 equal pieces using pizza cutter or knife.

5. Fry 2 or 3 pieces of dough at a time in hot oil 2 to 3 minutes on each side, turning with slotted spoon, until deep golden brown. Remove with slotted spoon. Drain on paper towels.

6. Using a sifter, sprinkle with powdered sugar, and serve warm.

Strawberry Avocado Salsa

Ingredients:

• 8 ounces strawberries

• 1/2 small red onion

• 2 jalapeño peppers, seeded

• 1/4 cup chopped fresh cilantro

• 1 large avocado, peeled, seeded

• Juice of 1 lime

• Salt & pepper to taste

Directions:

1. Dice the strawberries, red onion, jalapeños, cilantro

& avocado. Make sure to finely dice your fruit & vegetables

so that the salsa can be easily scooped up with chips.

2. In a medium to large serving bowl, combine all ingredients.

Toss to coat.

3. Taste and adjust ingredients as desired. Serve room temp.

or chilled with tortilla chips, pita chips. Salsa can also be

used as topping for fish, chicken or toss with a green salad.

NOTE: Strawberry salsa is best when it’s consumed within 24 hours.

However, it will last in the fridge for up to 3 days in an airtight container.

Game Day Sliders

Ingredients:

• 2 packs Hawaiian rolls

• 1 lb. sliced Olymel deli ham

• 9 slices Swiss cheese

• Dill pickles

• 1/2 cup butter (cubed)

• 2 tbsp. onion (chopped)

• 2 tbsp. Dijon mustard

Directions:

1. Preheat oven to 350 degrees. Without separating rolls, cut each pack in half horizonally. Place bottom halves in greased baking pan. Layer with ham, cheese, and pickles. Replace top halves of rolls.

2. In a microwave, melt butter. Stir in onion and mustard. Drizzle over rolls. Bake 15 min.

Ingredients:

• 2 packs Hawaiian rolls

• 2 cups shredded cheddar

• 2 lbs ground beef

• 2 tbsp. onion (chopped)

• 1 tbsp. Dijon mustard

• Bacon strips (cooked)

• 1 cup butter (melted)

Directions:

1. Preheat oven to 350 degrees. Without separating rolls, cut each pack in half horizonally. Place bottom halves in greased baking pan.

2. In a skillet, cook beef and onion until no longer pink. Stir in mustard, and add salt and pepper to taste.

3. Spoon beef mixture over the rolls, and top with cheese. Arrange bacon on top.

4. Replace top halves of rolls and brush butter on top.

5. Baked uncovered for 25 minutes.

Ground Beef Tacos W/ Mango Salsa

Ingredients

1 lb. Niman Ranch ground beef

2 tbsp. olive oil

1 small onion (chopped)

1 red bell pepper (chopped)

1 tsp. taco seasoning

Soft flour tortillas

Salsa Ingredients:

2 cups chopped fresh mango

1 cup chopped red bell pepper

1/2 cup chopped green onion

¼ cup fresh chopped cilantro

1 jalapeno, seeded and minced

2 tablespoons fresh lime juice

1 tablespoon olive oil

Instructions

1. Stir the salsa ingredients together in a bowl & refrigerate

2. Heat 1 tbsp. oil in pan over medium-high heat

3. Add onion and bell pepper to pan and cook until soft

4. Remove onion and bell pepper from pan and set aside

5. Add remaining oil, beef, & taco seas. to the pan & cook until browned

6. Add the onion and pepper back into the pan to warm

7. Fill tortillas with ground beef mixture and top with mango salsa

Cod With Avocado Creama

Ingredients

2 6-8 oz cod fillets

1/2 cup of flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon paprika

2 tablespoons vegetable oil

2 large avocado

1 lime, juiced

2 tablespoons cilantro

4 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

Directions

1. In a blender, add avocado, lime juice, cilantro, garlic, salt & pepper and sour cream, and blend until smooth. Chill until ready to serve.

2. On a plate or a wide bowl, combine flour, salt, pepper, garlic and paprika.

3. Dredge the fish lightly to cover on all sides.

4. Heat oil in a non-stick skillet over medium/high heat.

5. Add the fish to the skillet and cook for 4 -5 minutes on each side, until golden brown.

6. Transfer to a plate and spoon on the avocado cream sauce.

7. Serve Immediately.

Tender Pulled Pork

Ingredients:

• 2-3 lb boneless pork butt

• 3 tsp red wine vinegar

• 2 tsp Hickory liquid smoke

• 1/2 tsp garlic powder

• 2 tsp sea salt

• 1 cup Stubbs Hickory Bourbon BBQ Sauce

Directions:

1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.

2. Cover and cook low 9-10 hours until tender

3. Remove pork and transfer onto a large plate or cutting board.

4. Reserve all the liquid into a cup and set aside.

5. Shred the pork and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce

6. Cook on high for about a 1/2 hour until warmed.

7. Served on warmed hamburger buns