Heavenly Fire Appetizers

Ocean Ambrosia

Three 8 Oz tub of whipped cream cheese
12 ounces of vacuum-packed smoked salmon
1/2 jar of Heavenly Fire salsa, I recommend "hotter"
Empty the three tubs of whipped cream cheese into a large mixing bowl. Flake the 12 oz of smoked salmon into the cream cheese. Add the 1/2 jar of Heavenly Fire Salsa. Mix with a hand mixer for approximately 45 seconds to 1 minute. Refrigerate until needed.

Heavenly Fire Salmon Casserole


One full recipe of Ocean Ambrosia
Two boxes of jumbo pasta shells
1 Jar of your favorite marinara sauce
Two cups of grated mozzarella cheese
One loaf of garlic bread
And make a green garden salad of your choice

Boil pasta shells water until tender but not too soft, they should b e al dente.
Once pasta shells are cooked, drain gently and set aside handling carefully so they don't tear or fall apart. Listen to school on paper towels until they are cool enough to handle. Spoon the Ocean Ambrosia into the pasta shells and place in a 9 by 13 casserole dish side-by-side. I also recommend that you use a cooking spray to coat your pan. Once pasta shells are arranged in the casserole dish, cover with marinara sauce and grated mozzarella cheese. Bake at 350 in the oven for 30 to 45 minutes. I recommend covering with foil for 30 minutes and then remove the foil for the last 15 minutes. Serve with garden salad and garlic bread.

Heavenly Fire Ceviche

1 package (150-200 pieces of medium sized pre cooked shrimp
1 small yellow onion
1 bunch of cilantro
1 cup pure lime juice
1 med-LG avacado
1/3-1/2 jar of Heavenly Fire Salsa

Thaw and rinse shrimp and place in a glass bowl. Add lime juice and still thoroughly and place in refrigerator. Dice onions extra fine, add to shrimp. Dice cilantro extra fine, add to shrimp. Cut up avocado into chunks, add to shrimp. Add Heavenly Fire salsa and stir gently but thoroughly. Let chill and serve with chips or tostada shell.

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