Pineapple Salsa

1 cup Pineapple, fresh, diced

2 medium shallots, diced

1 can Rotel diced tomatoes and green chilies, mild, drained

1 garlic clove, finely chopped

1 Tbsp extra virgin olive oil

1 lime, juiced

1 Tsp cilantro

1 Tsp cumin ground

Freshly cracked sea salt to taste

Mix ingridents in glass or plastic bowl.  Refrigerate in airtight container up to one week.  Let sit two hours before serving to allow ingridents to blend.

Serve with chips or on top of chicken or fish.

Italian dressing

1 1/4 cup Extra virgin olive oil

1 cup Rice wine vinegar

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tsp Italian seasoning

1 Tsp Dried basil

1 Tsp whole seed Dijon mustard

1 Tsp Agave Nectar

1/2 Tsp black pepper

1/4 Tsp salt

Mix ingridents.  Let refrigerate 24 hours before serving.  Keep in air tight container up to 2 months.  Always remix before serving.

Catalina Dressing

2 Tbsp brown sugar

2 Tbsp ketchup, organic is best

2 Tbsp rice wine vinegar

1/4 c extra virgin olive oil

1/4 Tsp onion powder

1/4 Tsp paprika

1/8 Tsp Worcestershire Sauce

Whisk and serve. Makes 1 large serving or 2 small servings.

Taco Seasoning

2 Tbsp Chili powder

2 Tsp cumin, ground

2 Tsp garlic powder

2 Tsp paprika

1 Tsp onion powder

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp crushed red pepper flakes

Combine ingridents and store up to 6 months in an airtight container.

Makes 6 Tbsp, equals one package of store bought seasoning.

Baked Onion Rings

1 large sweet onion, sliced into rings

1/2 c butter milk

2 eggs, beaten

1/4 c flour

1 Tsp paprika

1/4 Tsp garlic powder

1/4 Tsp season salt

1 1/2 c corn flakes, crushed

Place onions in a ziplock bag with butter milk, refrigerate for 2 hours.

Preheat oven 450*. Cover baking sheet with foil and spray with non-stick spray.

Mix flour, paprika, season salt, and garlic powder place in a small bowl (1st bowl)

Place beaten eggs in a shallow bowl (2nd bowl)

Place corn flakes on a shallow bowl (3rd bowl)

Transfer onions in small batches from buttermilk to flour mixture, to eggs, to cornflakes, to baking sheet.

Bake for 15 minutes, turn onion rings halfway through baking time.