Smoked Salmon with Avocado Mousse and Mango Salsa

Ingredients:
Smoked Salmon
1 avocado
1 lime
3/4 cup heavy whipping cream
2 tomatoes
1 mango
cilantro (coriander)
1 small yellow onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon onion salt

Directions:
Scoop out the fruit of the avocado and in a small mixing bowl smash (using a fork). The avocado should be relatively smooth. In a separate mixing bowl whip the cream until relatively firm, but not completely. Add avocado and the juice from half a lime to the cream and whip until smooth. Place avocado mousse in refrigerator for at least 30 minutes to chill.

In a separate mixing bowl combine chopped tomatoes, mango, cilantro, and yellow onion. Add to the salsa the garlic salt, chili, onion salt and pepper (to taste).

On a plate lay down smoked salmon. Add the avocado mousse on top on the salmon. Top with mango salsa. Add chili as garnishment.

Spicy Shrimp Tostada

Ingredients:
20 medium sized shrimp (uncooked but thawed)
1/2 cup yellow onion (chopped and sautee)
1 package taco seasoning
1 tablespoon corn starch
8 oz sweet corn
12 oz red bean
12 oz black beans
1 tablespoon vinegar
1/2 teaspoon chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic salt

Optional:
Salsa
Sour Cream
Cheddar Cheese
Lettuce

Directions:
In a large pan sautee yellow onion in butter or vegetable oil (1 teaspoon). Once the onion is golden brown, add in shrimp and cook on a medium head until pink, about 8 minutes (do not over cook as shrimp will become chewy). Remove shrimp and onion from hear and add in taco seasoning, mix well. Remove shrimp, but leave liquid and taco seasoning in pan. Thicken liquid and taco seasoning with cornstarch (thickening with cornstarch). Once thickened, add to the top of the shrimp and onion and let sit for a few minutes.

In a seperate mixing bowl combine corn, red beans, black beans, vinegar, chili powder, onion salt, garlic salt and pepper. Mix well.

On a cruchy corn tortilla add the bean salad mixture. Top with shrimp mixture. If desired, add lettuce, sour cream, salsa, and cheese to the top.

Southern Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter (cold) (or shortening)
3/4 cup milk or buttermilk






Directions:
Mix flour, baking powder, sugar, and salt. Cut in butter until the mixture resembles crumbs. Stir in milk just until combined, make certain not to over work the mixture, it should be a bit lumpy and not completely mixed.

Turn onto floured surface and roll (or use finger tips) into 3/4 inch thickness. Cut in circles using a cookie cutter (or cup works fine also). Place evenly on a greased baking sheet or glass dish.

Bake at 425 farenheit for 10-12 minutes or until golden brown on top. Serve hot with butter and honey.

Apple and Gorgonzola Pizza

Ingredients:
1 prepared pizza crust (pre-made or homemade)
2 tablespoons pizza sauce
1 golden delicious apple (peeled and chopped roughly)
1/2 cup of gorgonzola cheese (crumbled or in block)
6 dates (pitted) chopped
arugula






Directions:
Roll pizza dough and evenly spread pizza sauce. The pizza sauce should be a very thin layer with the dough still visible.

Spread clumps of gorgonzola, apples and dates around the dough. Cook pizza until the pizza crust is finished.

Serve hot and top with arugula.

Creamy Peach Cooler

Ingredients:
1 peach sliced into thin pieces
5 cups peach nectar
3 cups whole milk
1 cup cream (or half/half)
1 vanilla bean (or 1 teaspoon vanilla extract)













Directions:
Combine ingredients in a large serving pitcher and mix well. Allow the drink to chill for 2-3 hours and serve cold (do not add ice as this will dilute the flavors).