Capresse With a Kick – Serves two

A summer favorite when tomato’s ripen and you’re looking for a cool, light meal. 1 large ripe slicing tomato 1 package of a fresh mozzarella log Fresh basil Gallopin’ Gourmet ...

Suzi’s Stuffed Grilled Jalapenos – serves 10

This recipe is so darn good, I’ve made it twice in a week! 6 center-cut bacon slices – cooked and finely chopped – divided 8 ounces cream cheese, softened (about ...

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Fish Tacos with Pineapple/Mango Salsa – Serves 6

I love fish tacos. One of my favorites and they can be modified every time you make them based on what’s in the fridge.

2 Tilapia, cod or other white fish fillets

Wow-A Chihuahua to your level of heat



Fish Tacos with Pineapple/Mango salsa

Bag of Brocoli slaw

2 tablespoons mayo

Fresh lime juice

diced pineapple

diced mango

fresh cilantro

diced red onion

1 diced jalapeno


diced ripe avocado if you have any

Coati cheese grated

Whole grain flour tortillas

Slaw – mix brocoli slaw with mayo, 1 teaspoon Wow-a chihuahua, and a little fresh lime juice. Let sit for 30 minutes

Fish: Brush with EVOO and shake on Wow-a Chihuahua – grill, pan sear or broil

Salsa – mix fruit, cilantro, onion , jalapeno, with a little Wow-a Chihuahua and fresh lime juice. Let sit while you make the fish.

I heat the tortillas in a pan and gently fold or place in a taco holder.

when fish is ready, I place slaw in the bottom of the taco, then grilled fish and top with salsa. Sometimes I add grated Coati Cheese to the fish then top with salsa.






Key West Grouper – Serves 4

Simple, elegant, delicious.


Key West Grouper w/Feisty Fish

1 pound Grouper fillet



1 box cherry tomatoes – I like the medley – rinsed and cut in half

Fresh basil thinly sliced

White Balsamic vinegar

Rinse fish in cold water and pat dry. Brush on EVOO and shake on Feisty Fish Rub. Grill over medium heat until flesh is white and no longer translucent.


Meanwhile back in the kitchen, Saute’ cherry tomatoes in EVOO and vinegar. Add basil just before serving and stir. Serve tomato medley over the Grouper and pat yourself on the back for another job well done!


Sally’s Jammin’ Shrimp – Serves 4

This recipe actually uses two blends. Jammin’ Salmon and Wow-A Chihuahua. When I took my first bite, it was 5 stars! Even Steve said “Wow, this is incredible”.

1 pound wild fresh shrimp – I love the big pink ones – peeled and deveined

1 tablespoon of EVOO

1 large clove crushed garlic

1-1/2 teaspoon Jammin’ Salmon

1/2 teaspoon crushed red pepper

Pasta Sauce:

2 tablespoons mayo

1 tablespoon Thai Chili Sauce


Jammin’ Shrimp

1 tablespoon fresh lemon juice

1 teaspoon Wow-A Chihuahua

1 box of baby spinanch

1 box Dreamfields low card angle hair pasta

Fresh grated Parmesan cheese


mix mayo, chili sauce,lemon juice and Wow-A Chihuahua in a small bowl and set aside.

Heat pasta water. Put pasta in boiling water and cook according to directions. Drain pasta and put back into the pan. Add sauce and stir.

On medium heat, saute’ EVOO, garlic, crushed red pepper. Add Jammin’ Salmon stir and add shrimp. Cook both sides until shrimp is pink and tender. Depending on number and size of shrimp not much more than 6 to 8 minutes. Do not over cook.

Place pasta on each plate or in a large serving dish. Top pasta with fresh spinach then add shrimp. Add a little grated Parmesan to finish.