Avocado Crema Recipe 🥑🥑✨✨ **Ingredients:** - 2 ripe avocados - 1/4 cup fresh cilantro leaves - 1 1/2 jalapeños, seeded and chopped - 2 limes, juiced - 1 garlic clove, minced - 1/2 teaspoon kosher salt - 1/2 teaspoon black pepper - 1/2 teaspoon onion salt - 1/2 cup Greek yogurt Instructions: 1. Prepare the ingredients:Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add the cilantro, chopped jalapeños, lime juice, and minced garlic. 2. Season: Add the kosher salt, black pepper, and onion salt to the mixture. 3. Blend:Add the Greek yogurt to the blender or food processor. Blend until smooth and creamy, scraping down the sides as needed to ensure all ingredients are well combined. 4. Adjust seasoning:Taste the crema and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to taste. 5. Serve: Transfer the avocado crema to a serving bowl. Serve immediately or refrigerate until ready to use.

12 tacos, serving about 4-6 people (2-3 tacos per person depending on appetite). Salmon Tacos with Avocado Slaw ✨✨ Ingredients: 1 lb salmon fillets 1 pack small tortillas (about 12 tortillas) 2 tablespoons Cajun seasoning 1 tablespoon olive oil 2 ripe avocados 1 garlic clove, minced 2 jalapeños, seeded and chopped 1 tablespoon mayonnaise 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon onion salt Juice of 2 limes 12 oz broccoli slaw Instructions: Prepare the salmon: Preheat the oven to 375°F (190°C) or preheat a grill to medium-high heat. Rub the salmon fillets with olive oil and Cajun seasoning. Place the salmon on a baking sheet or grill and cook for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Make the avocado slaw: In a large bowl, mash the avocados. Add the minced garlic, chopped jalapeños, mayonnaise, black pepper, salt, onion salt, and lime juice. Mix until well combined and creamy. Add the broccoli slaw to the avocado mixture and toss until the slaw is evenly coated. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Assemble the tacos: Flake the cooked salmon into bite-sized pieces. Place a portion of salmon on each tortilla. Top with a generous spoonful of avocado slaw. Serve: Serve the salmon tacos immediately with additional lime wedges and cilantro, if desired. Serving Size: This recipe makes approximately 12 tacos, serving about 4-6 people (2-3 tacos per person depending on appetite).

Serving Size: This recipe makes about 6 servings. Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 4 cups fresh tomatoes, chopped (or 2 cans (28 ounces each) of whole peeled tomatoes) 1 cup vegetable broth 1 cup water 1/2 cup fresh basil leaves, chopped 1 teaspoon sugar (optional, to taste) Salt and pepper, to taste 1/2 cup heavy cream or milk (optional, for a creamy version) Fresh basil leaves for garnish (optional) Instructions: Sauté the onions and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant. Add the tomatoes: If using fresh tomatoes, add them to the pot and cook until they start to break down, about 10 minutes. If using canned tomatoes, add them along with their juices. Simmer: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld. Blend: Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Season: Stir in the chopped basil leaves. Add sugar if desired to balance the acidity of the tomatoes. Season with salt and pepper to taste. If you prefer a creamy soup, stir in the heavy cream or milk and heat through, but do not boil. Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm with crusty bread or a side salad.

Servings 10- 12 Mango Lemonade Recipe **Ingredients:** - 6 ripe mangoes, peeled, pitted, and chopped - 2 cups freshly squeezed lemon juice (about 10-12 lemons) - 1 1/2 cups granulated sugar (adjust to taste) - 8 cups cold water - Ice cubes - Lemon slices and mint leaves for garnish (optional) **Instructions:** 1.Prepare the mango puree:In a blender, add the chopped mangoes and blend until smooth. If needed, add a little water to help the blending process. 2. Make the lemonade base:In a large pitcher, combine the freshly squeezed lemon juice and granulated sugar. Stir until the sugar is completely dissolved. 3. Combine the mixtures:Add the mango puree to the lemon-sugar mixture in the pitcher. Stir well to combine. 4.Add water:Pour in the cold water and stir until everything is well mixed. Taste and adjust the sweetness if necessary by adding more sugar. 5. Chill:Refrigerate the mango lemonade for at least an hour to allow the flavors to meld and the drink to chill thoroughly. 6.Serve:When ready to serve, fill glasses with ice cubes and pour the mango lemonade over the ice. Garnish with lemon slices and mint leaves if desired.

Serving: 8-10 Biscuits Buttermilk Biscuits Recipe **Ingredients:** - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 3/4 cup cold buttermilk Instructions: 1. Preheat the oven:Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. 2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Cut in the butter:Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. 4. Add buttermilk: Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to overmix. 5. Knead the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together. 6. Shape and cut: Pat the dough into a 1-inch thick rectangle. Fold it over itself a few times to create layers, then pat it back into a 1-inch thick rectangle. Use a round biscuit cutter (about 2.5 inches in diameter) to cut out the biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Gather the scraps, pat them together, and cut out additional biscuits. 7. Bake: Place the biscuits on the prepared baking sheet, about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. 8. Serve:Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, or your favorite topping.

(Makes 12 Rolls) ingredients: Dough: - 1 cup milk (225g), warm - ¼ cup brown sugar (50g), divided - 2 ¼ tsp active dry yeast (8g) - 3 cups all-purpose flour (365g) - 1 tsp cinnamon (4g) - 1/2 tsp salt - 3 tbsp butter (45g), melted - 1 tsp vanilla extract (2g) Filling: - ½ cup brown sugar (85g), loosely packed - 1 tbsp cinnamon (12g) - 5 tbsp butter, melted - 1 cup Biscoff Cookie Butter, melted - 5-6 Biscoff cookies, crushed - 1 tsp vanilla extract (3g), optional Frosting: - 3 tbsp cream cheese - 1 cup powdered sugar (130g) - 3 tbsp Biscoff Cookie Butter, melted - 1-2 tsp milk, as needed Instructions: 1. **Prepare the dough**: 1. In a small bowl, combine the warm milk, 1 tablespoon of the brown sugar, and active dry yeast. Let it sit for about 5 minutes, until it becomes frothy. 2. In a large mixing bowl, combine the flour, remaining brown sugar, cinnamon, and salt. 3. Add the melted butter and vanilla extract to the yeast mixture, then pour it into the dry ingredients. Mix until a dough forms. 4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment. 5. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size. 2. **Prepare the filling**: 1. In a small bowl, mix together the brown sugar and cinnamon. 2. Melt the butter and Biscoff Cookie Butter in separate bowls. 3. **Assemble the rolls**: 1. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12x18 inches). 2. Spread the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. 3. Drizzle the melted Biscoff Cookie Butter over the cinnamon sugar, and sprinkle the crushed Biscoff cookies. 4. Starting from the long edge, tightly roll up the dough into a log and cut it into 12 equal slices. 5. Place the rolls in a greased 9x13 inch baking dish. Cover with a damp cloth and let them rise for another 30 minutes. 4. **Bake the rolls**: 1. Preheat your oven to 350°F (175°C). 2. Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. 5. **Prepare the frosting**: 1. In a mixing bowl, beat the cream cheese until smooth. 2. Add the powdered sugar and mix until combined. 3. Mix in the melted Biscoff Cookie Butter and enough milk to reach your desired consistency. 6. **Frost the rolls**: 1. Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the frosting over the top. 2. Serve warm and enjoy! These Biscoff Cinnamon Rolls are perfect for breakfast or a sweet treat any time of day!

Strawberry Kiwi Smoothie (6 Servings) Ingredients: - 3 cups strawberries, hulled and halved (frozen) - 6 kiwis, peeled and chopped (frozen) - 3 cups plain or vanilla Greek yogurt - 2 cups orange juice - 2 tablespoons honey or agave syrup (optional, for added sweetness) - 2 cups ice cubes Instructions: 1. **Prepare the fruit**: Hull and halve the strawberries, peel and chop the kiwis, and peel and slice the bananas. 2. **Blend ingredients**: In a blender, combine the strawberries, kiwis, bananas, Greek yogurt, orange juice, almond milk, and honey or agave syrup. 3. **Add ice**: Add the ice cubes to the blender. 4. **Blend until smooth**: Blend on high until the mixture is smooth and creamy. If the smoothie is too thick, you can add more orange juice or almond milk until you reach the desired consistency. 5. **Serve**: Pour the smoothie into glasses and serve immediately. Tips: - Adjust sweetness by adding more honey or agave syrup if needed. - Garnish with a slice of kiwi or strawberry on the rim of the glass for a decorative touch. Enjoy your refreshing strawberry kiwi smoothie!

Lobster Mac and Cheese (12 Servings) **Ingredients:** - Elbow Macaroni: 1 lb (16 oz) - Cooked Lobster Meat: 2 lbs, chopped into bite-sized pieces (about 4-5 lobsters) - Unsalted Butter: 1/2 cup (1 stick) - All-Purpose Flour: 1/2 cup - Whole Milk: 4 cups - Heavy Cream: 2 cups - Dijon Mustard: 2 tablespoons - Salt: 1 teaspoon, or to taste - Black Pepper: 1/2 teaspoon, or to taste - Cayenne Pepper: 1/4 teaspoon (optional) - Sharp Cheddar Cheese: 4 cups, shredded - Gruyère Cheese: 2 cups, shredded - Parmesan Cheese: 1 cup, grated - Panko Bread Crumbs: 1 cup (optional) - Fresh Parsley: 1/4 cup, chopped (optional, for garnish) **Instructions:** 1. **Cook the Pasta:** - Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. - Drain and set aside. 2. **Prepare the Cheese Sauce:** - In a large saucepan or Dutch oven, melt the butter over medium heat. - Whisk in the flour and cook for 1-2 minutes until it forms a paste (roux). - Gradually whisk in the milk and heavy cream, stirring constantly until smooth and thickened, about 5-7 minutes. - Stir in the Dijon mustard, salt, black pepper, and cayenne pepper (if using). 3. **Add the Cheese:** - Reduce the heat to low and gradually add the shredded cheddar cheese, Gruyère cheese, and Parmesan cheese to the sauce, stirring until melted and smooth. Reserve a small amount of cheddar cheese for topping, if desired. 4. **Combine Pasta and Lobster:** - Add the cooked elbow macaroni and chopped lobster meat to the cheese sauce, stirring gently to combine and coat evenly. 5. **Assemble and Bake:** - Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish. - Transfer the lobster mac and cheese mixture into the prepared baking dish, spreading it out evenly. 6. **Prepare the Topping:** - In a small bowl, mix the Panko bread crumbs with a tablespoon of melted butter until evenly coated. - Sprinkle the bread crumb mixture evenly over the top of the mac and cheese. Sprinkle with reserved shredded cheddar cheese, if using. 7. **Bake the Mac and Cheese:** - Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly. 8. **Serve:** - Remove from the oven and let it cool for a few minutes before serving. - Garnish with chopped fresh parsley, if desired, and serve hot. Tips for Success: - **Lobster Meat:** Use freshly cooked lobster meat for the best flavor and texture. You can boil or steam whole lobsters, then remove the meat from the shells and chop it. - **Cheese Mixture:** Mixing different cheeses like sharp cheddar, Gruyère, and Parmesan adds depth of flavor to the dish. - **Bread Crumb Topping:** The Panko bread crumbs add a crispy texture to contrast with the creamy mac and cheese. Adjust the amount to your liking for more or less crunch. Enjoy this luxurious Lobster Mac and Cheese as a main dish for a special gathering or dinner party!

Lobster Rolls with Brioche Bread (8 servings) **Ingredients:** - Cooked Lobster Meat: 2 lbs, chopped into bite-sized pieces (about 4-5 lobsters) - Brioche Buns or Rolls: 8, split - Mayonnaise: 1/2 cup - Celery: 1/2 cup, finely diced - Fresh Chives: 2 tablespoons, chopped - Fresh Lemon Juice: 2 tablespoons (about 1 lemon) - Salt: 1/2 teaspoon, or to taste - Black Pepper: 1/4 teaspoon, or to taste - Butter: 4 tablespoons, melted - Optional: Lettuce leaves for serving **Instructions:** 1. **Prepare the Lobster Filling:** - In a large bowl, combine the chopped lobster meat, mayonnaise, diced celery, chopped chives, lemon juice, salt, and black pepper. - Gently fold together until the lobster meat is evenly coated with the dressing. Adjust seasoning to taste. 2. **Prepare the Brioche Rolls:** - Preheat a large skillet or griddle over medium heat. - Brush the split sides of the brioche buns or rolls with melted butter. 3. **Toast the Brioche Rolls:** - Place the buttered buns or rolls, cut-side down, onto the hot skillet or griddle. - Toast until golden brown and lightly crispy, about 1-2 minutes. Remove from heat. 4. **Assemble the Lobster Rolls:** - Place a lettuce leaf (if using) inside each toasted brioche bun or roll. - Spoon the prepared lobster mixture generously into each roll. 5. **Serve:** - Arrange the lobster rolls on a platter and serve immediately. - Optionally, garnish with additional chives or lemon wedges on the side. Tips for Success: - **Lobster Meat:** Use freshly cooked lobster meat for the best flavor. You can boil or steam whole lobsters, then remove the meat from the shells and chop it. - **Brioche Bread:** Brioche rolls or buns are ideal for lobster rolls due to their buttery and slightly sweet flavor, complementing the lobster meat perfectly. - **Variations:** For a different twist, you can add a dash of Old Bay seasoning or a sprinkle of paprika to the lobster filling. Enjoy these delicious Lobster Rolls with Brioche Bread as a luxurious treat for any occasion!

Brownies with Ice Cream, Caramel, and Chocolate Sauce (12 servings) **Ingredients:** - Unsalted Butter: 1 cup (2 sticks) - Granulated Sugar: 2 cups - Cocoa Powder: 1 cup - Salt: 1 teaspoon - Vanilla Extract: 1 teaspoon - Eggs: 4 large - All-Purpose Flour: 1 1/2 cups - Ice Cream: 1 quart (flavor of your choice) - Caramel Sauce: 1 cup (store-bought or homemade) - Chocolate Sauce: 1 cup (store-bought or homemade) **Instructions:** 1. **Preheat the Oven:** - Preheat your oven to 350°F (175°C). - Grease a 9x13-inch baking dish or line it with parchment paper. 2. **Melt Butter and Mix Batter:** - In a microwave-safe bowl or saucepan, melt the butter. - Stir in the granulated sugar, cocoa powder, and salt until well combined. - Add the vanilla extract and eggs, one at a time, mixing well after each addition. - Fold in the flour until just combined. Do not overmix. 3. **Bake the Brownies:** - Pour the batter into the prepared baking dish and spread it evenly. - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. - Remove from the oven and let cool completely in the pan on a wire rack. 4. **Prepare for Serving:** - Once cooled, cut the brownies into 12 equal squares. 5. **Assemble the Brownie Sundaes:** - Place one brownie square on each serving plate. - Top each brownie with a scoop of ice cream. - Drizzle generously with caramel sauce and chocolate sauce. 6. **Serve:** - Serve immediately, optionally garnished with whipped cream, chopped nuts, or a cherry on top. Tips for Success: - **Brownie Texture:** For fudgy brownies, bake until just set in the center. For cake-like brownies, bake until a toothpick comes out clean. - **Warm Sauce:** Warm the caramel and chocolate sauce slightly before drizzling over the ice cream for a gooey topping. - **Variations:** Customize with your favorite ice cream flavors and additional toppings like chopped nuts, sprinkles, or maraschino cherries. This indulgent dessert of brownies topped with ice cream, caramel, and chocolate sauce is sure to satisfy any sweet tooth! Enjoy the rich flavors and textures of this delightful treat.

Strawberry Pomegranate Iced Tea (8 servings) **Ingredients:** - Water: 8 cups (divided) - Black Tea Bags: 8 (regular size) - Strawberries: 1 cup, hulled and sliced - Pomegranate Juice: 1 cup (100% pure juice) - Sugar: 1/2 cup (adjust to taste) - Fresh Lemon Juice: 1/4 cup (about 2 lemons) - Ice cubes - Fresh mint leaves for garnish (optional) **Instructions:** 1. **Brew the Tea:** - In a large saucepan, bring 4 cups of water to a boil. - Remove from heat and add the tea bags. Let steep for 5-7 minutes, or according to package instructions for desired strength. - Remove the tea bags and discard. 2. **Prepare the Strawberry Infusion:** - In a separate small saucepan, bring 1 cup of water to a boil. - Add the sliced strawberries and simmer for 5 minutes. - Remove from heat and let the strawberries steep for another 5-10 minutes to infuse the water with flavor. - Strain the strawberry-infused water into a bowl, pressing down on the strawberries to extract all the juice. Discard the solids. 3. **Combine the Ingredients:** - In a large pitcher, combine the brewed tea, strawberry-infused water, pomegranate juice, sugar, and fresh lemon juice. - Stir well until the sugar is completely dissolved. 4. **Chill:** - Refrigerate the strawberry pomegranate iced tea for at least 1 hour to chill and allow the flavors to meld. 5. **Serve:** - Fill glasses with ice cubes. - Pour the chilled strawberry pomegranate iced tea over the ice cubes. - Garnish with fresh mint leaves, if desired. 6. **Enjoy:** - Stir gently before serving and enjoy your refreshing and flavorful strawberry pomegranate iced tea! Tips for Success: - **Sweetness:** Adjust the amount of sugar based on your preference and the sweetness of your strawberries. - **Variations:** You can add more sliced strawberries or pomegranate arils to the pitcher for extra flavor and visual appeal. - **Make Ahead:** This tea can be prepared ahead of time and stored in the refrigerator until ready to serve. This delightful beverage is perfect for quenching thirst on a hot day or serving at gatherings. Enjoy!

Chicken Pasta (8 serving) **Ingredients:** - Pasta: 1.5 lbs (24 oz) of your choice (e.g., penne, rigatoni, or spaghetti) - Ground Chicken: 2 lbs - Olive Oil: 2 tablespoons - Onion: 1 large, finely chopped - Garlic: 4 cloves, minced - Red Bell Pepper: 1 large, finely chopped - Crushed Tomatoes: 2 cans (28 oz each) - Tomato Paste: 1 can (6 oz) - Chicken Broth: 1 cup - Dried Oregano: 2 teaspoons - Dried Basil: 2 teaspoons - Red Pepper Flakes: 1/2 teaspoon (optional, adjust to taste) - Salt: 2 teaspoons (adjust to taste) - Black Pepper: 1 teaspoon - Fresh Parsley: 1/4 cup, chopped (optional for garnish) - Parmesan Cheese: 1/2 cup, grated (optional for serving) Instructions: 1. **Cook the Pasta:** - In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. - Drain the pasta and set aside. 2. **Cook the Ground Chicken:** - In a large skillet or saucepan, heat the olive oil over medium heat. - Add the finely chopped onion and cook until softened, about 5 minutes. - Add the minced garlic and cook for another 1-2 minutes until fragrant. 3. **Add the Vegetables:** - Add the finely chopped red bell pepper to the skillet and cook for about 3-4 minutes until softened. 4. **Cook the Ground Chicken:** - Add the ground chicken to the skillet, breaking it up with a spoon or spatula. - Cook until the chicken is no longer pink and cooked through, about 5-7 minutes. 5. **Make the Red Sauce:** - Add the crushed tomatoes, tomato paste, and chicken broth to the skillet. - Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. - Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally. 6. **Combine Pasta and Sauce:** - Add the cooked pasta to the skillet with the sauce, stirring to coat the pasta evenly with the sauce. - Let the pasta and sauce cook together for another 5 minutes to allow the flavors to meld. 7. **Serve:** - Divide the pasta among serving plates or bowls. - Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Tips for Success: - **Consistency:** If the sauce is too thick, you can add a little more chicken broth or water to reach your desired consistency. - **Flavor Adjustment:** Taste the sauce before combining it with the pasta and adjust the seasoning with more salt, pepper, or herbs as needed. - **Fresh Herbs:** For an added burst of flavor, you can stir in some fresh basil or oregano towards the end of cooking. Enjoy your hearty and flavorful Chicken Pasta with Red Sauce!