In large frying pan, place olive oil and rice; on high heat, stir and brown the rice until golden. Don't let the rice burn or "Pop.

In blender, place onions, garlic, salt, pepper, cumin, saffron and about half of the Bloody Mary mix. Puree until smooth.

Add remaining Bloody Mary mix and all of the chicken broth to blender and mix on slowest speed.

Allow rice in frying pan to cool down a bit, and then pour contents of blender into pan, stirring as you pour.

Turn heat back up and continue to stir contents of frying pan until the rice has stopped bubbling and absorbed all of the moisture. BE PATIENT; this takes awhile. When most of moisture is absorbed, add and mix in the (frozen) peas.

Place cover on frying pan and simmer for about 20 minutes; stir rice 2 or 3 times in the interim.

Pre-heat oven to 375

Marinade 2 med seabass fillets in 1 cup ZorroZ for 10-15 min at room temperature, turning & basting to ensure even flavoring.

Place marinated fillets even distance apart in glass baking dish, cover each with 1/2 cup crushed tortilla chips.

Top each fillet with 1/8 tsp coarse salt and pinch of coarse blk pep.

Bake at 375 for 25-30 min on middle rack.

Remove from oven.

Start with 3 Tblspns warmed ZorroZ in center of each serving plate & place cooked seabass on top, sprinkle with chopped fresh cilantro, squeeze 1/2 lime over each fillet.

optional- serve with sliced avocado

Sauté onions in olive oil until slightly tender.

Add ground turkey, brown ground turkey.

While browning, add salt, 2 types of pep, chili seasoning, 2 Tblspn chopped fresh cilantro.

When turkey is almost browned add ZorroZ Mix and 1 can drained and rinsed white kidney beans, cook until sauce thickens. Feel free to add more ZorroZ for saucier hash :-)

Turn heat down to low keep warm while preparing eggs.

In separate pan cook 4 eggs over easy.

Use a large serving spoon to scoop out 4 even servings of turkey hash on to plates - top with eggs.

Garnish with sliced avocado and chopped plum tomato.

Cut eggs in half, remove cooked yolks, place in bowl, add mayonnaise, both mustards, salt & pepper, chili seasoning, and
½ cup ZorroZ.

Mash together and blend thoroughly.

Place yummy egg yolk mixture back into egg halves.

Sprinkle cooked bacon over each egg, top with chopped cilantro and drizzle extra ZorroZ over top for flavor and
garnish.

Bring large pot of water to a boil. Cut peppers in half, (horizontally) remove seeds and stems. Drop pepper halves into water and cover with lid. Simmer for not more than five minutes to prevent them from becoming soggy by the time they are baked.

Remove peppers to drain, then place them in 9 x 13 baking dish. Preheat oven to 350°.

Chop 1/4", carrot, celery, onion & garlic.

In large straight sided frying pan, pour the vegetable oil and saute' the garlic on low heat until softened. Be careful not to burn it.

Add the sausage and while cooking, using a potato masher, process the sausage until it begins to become crumbly. Remove to a paper towel lined plate to drain.

If possible, save 1 Tbsp fat, or add vegetable oil if needed and sauté the onions, carrots and celery until softened.

Add the diced, drained tomatoes, Worcestershire sauce, water, rice and 1 cup of the ZorroZ.

Cook on medium heat, cover for 15 minutes or until rice is tender. Stir in black pepper & fresh basil. Continue to cook until liquid is almost gone (not runny). Taste for seasoning. Mix in small amount of cheese for binding.

Salt & pepper the pepper halves. Spoon the rice and sausage mixture into pepper halves. Carefully pour remaining ZorroZ evenly over each stuffed pepper. Top with remaining cheese, (or add more) cover with foil (keep foil from touching cheese if possible) and bake for 20 minutes. Remove the foil, and bake for additional 10 minutes.