• Cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and FAJITA SEASONING in a large skillet.
• Cook and stir until meat is no longer pink, drain all the fat off, and continue to cook until the meat is well browned.
•  Add in black beans and salsa, cook and stir until heated through.
• Add in ¾ cup of grated cheddar cheese, stir until it melts.
• Place the tortilla chips on an oven-safe tray.
• Top chips with beef, veggie, cheese mixture. Cover with more cheese.
• Bake for 10 minutes at 350.
• Pull out of the oven and add toppings.

Place Pork Chops in zip-lock. evenly incorporate soy sauce and SWEET HEAT seasoning over Pork Chops. Refrigerate for 3-24 hours, letting flavors permeate. Remove from fridge for 30 minutes prior to cooking. Place on skillet or grill at medium heat. Sear both sides evenly and cook until internal temp. of the thickest portion of meat reaches 145°. Let rest for 5 minutes and serve.

1. Let salmon rest on the counter for 15 minutes, or until they have come to room temperature.
2. Heat oven to 450°F.  Line a baking sheet with foil.
3. Pat the salmon fillets dry on all sides with paper towels. Doing this to the skin is especially important so the fish doesn’t stick to the foil. Place the salmon skin-side-down the prepared baking sheet (or skillet).  If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
4. Brush the salmon on all sides (except the bottom) with oil.  Sprinkle each filet with a generous pinch of the Roasted Garlic Blend.
5. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
6. Remove pan from the oven and transfer the salmon to a serving plate. Sprinkle each filet with a good squeeze of lemon juice, plus any sauce that you like. We especially like yogurt based cream sauces for this dish. It’s easy; just whip together a spoonful of greek yogurt with a squirt of lemon, a squirt of olive oil, and a pinch of salt. Voila.

1. Rub fish fillets with oil.
2. Season fish fillets with Mango Chipotle Rub all over on both sides.
3. Cook fish on the hot side of grill until undersides of fillets are darkened (about 4 minutes). Flip fish and repeat on the other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center reads 140°F, (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
4. While the fish is cooking dice your 1 peach, 1/4 of a red onion, and 1/2 tbsp of cilantro for the salsa.
5. Toast buns on the hot side of the grill, then build sandwiches. Top with peach salsa. Spread mayo (or tartar sauce) on the bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato; close sandwiches. Serve right away.

1. In a mixing bowl whisk together the oil, lime juice, and 1.5 tbsp of Voodoo Cajun.

2. Add shrimp to a large ziplock bag and pour the marinade in with the shrimp. Seal bag and marinade for 20-30 minutes.  (Make the sauce while you wait by mixing all ingredients in a mixing bowl.)

3. Preheat grill to medium-high heat. Brush grill grates with oil and grill shrimp for about 3-4 minutes on each side (cook time will vary depending on thickness), flipping only once.

4. Add the corn tortillas to the grill and warm for about 15 seconds on each side.

5. Transfer shrimp to a plate and allow to rest for a few minutes before serving.

6. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

7. Serve with a side of tortilla chips or rice.