Cool, crisp, and irresistibly creamy—your new favorite cucumber salad

Ingredients:

• 1 English cucumber, (thinly sliced)
• 1 small  red onion, (thinly sliced)
• 1/3 cup Edamame
• 1 small carrot, (julienned)
• 1 green onion, (sliced)
• 1/2 avocado, (cut into 1 cm cubes)
• 1 tbsp cream cheese
• 1 tbsp mayo
• 1 tbsp Sriracha
• 1 tsp Chili-crisp oil
• 1 tbsp Soy sauce
• 1 tbsp Sesame seeds

Preparation:

1. Cucumber, red onion, edamame, carrot, green onion, avocado, cream cheese, mayo, sriracha, chili oil, sesame seeds and soy sauce.
2. Shake to dress
3. Serve

Hot Honey Chicken Tenders that hit crispy, juicy, and bold

Ingredients:

For the Hot Honey Sauce

Preparation:

1. Preheat the oven to 375°F. Place the cornflakes in a food processor along with the smoked paprika, garlic granules, salt, and pepper, and pulse until you get a fine crumb. Transfer this mixture to a large bowl. In a separate small bowl, whisk together the eggs and sriracha hot sauce.
2. Dip each chicken tender into the egg mixture, making sure it is fully coated, then transfer it to the cornflake mixture and press gently so the coating sticks evenly on all sides. Arrange the coated tenders on a lined baking tray, lightly spray them with cooking spray, and bake for about 15 minutes or until golden and cooked through.
3. While the chicken is baking, prepare the hot honey sauce by adding the honey, chili flakes, and sriracha to a small pan over medium heat. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until it begins to bubble slightly, then reduce the heat.
4. Once the chicken tenders are done, dip each one into the hot honey sauce until well coated, then finish with a light sprinkle of flaky sea salt before serving.

Birria Ramen: Bold, Brothy, Unforgettable

Ingredients:

CHILE SAUCE

• 1 ancho chile, cleaned and deseeded
  
• 5 guajillo chiles, cleaned and deseeded
  
• 3 garlic cloves
  
• 3 whole cloves
  
• ½ tbsp black pepper

TO SERVE

• Thinly sliced radishes
  
• Lime wedges

Preparation:

1. Season the meat with garlic powder, onion powder, salt, and pepper. Add olive oil and rub it evenly over the entire surface of the meat.
2. Cut the meat into medium-sized pieces.
3. In a deep pot, heat some olive oil and sear the meat on both sides.
4. Once the meat is seared, add 8 cups of water. While mixing, scrape the bottom of the pot to release all the browned bits and flavor.
5. Add ½ onion, the head of garlic, and bay leaves. Mix and bring to a boil.
6. In a small pot, soak the dried chiles (cleaned and deseeded) in hot water until softened.
7. Blend the softened chiles with some of their soaking liquid, garlic cloves, cloves, and a bit of black pepper.
8. Strain the chile mixture into the pot with the meat.
9. Mix well to combine, then add oregano, black pepper, and chicken bouillon.
10. Cook for about 2 hours and 30 minutes. Five minutes before serving, add the ramen noodles.
11. Serve immediately with thinly sliced radishes and lime wedges.

Light, Fresh & Creamy Chicken Salad Delight

Ingredients:

• 1- 1.5 lbs shredded chicken breasts or rotisserie chicken
• 3/4 or 1 cup of 0% Greek Yogurt, as needed
• 1/4 cup mayonnaise
• 2 tsp Dijon Mustard
• 2 tbsp lemon juice
• Kosher salt, to season
• Black Pepper, to season
• Garlic powder, to season
• 1/2 cup of diced sweet onion
• 1/3 cup diced celery
• 3 tbsp chopped italianizante parsley
• 2 tbs chopped fresh dill

Preparation:

1. Shred the cooked chicken in a stand mixer on low speed for 30–60 seconds until it reaches your desired texture.
   
2. Combine the shredded chicken with yogurt, mayonnaise, Dijon mustard, lemon juice, and seasonings; mix until well combined.
   
3. Next, add the diced celery, onions and fresh herbs. Gently fold together. Taste and adjust seasoning as needed.

Delicate Mandarin Cake with a Burst of Citrus Elegance

Ingredients:

Cake

Syrup

Glaze

Preparation:

Fresh, Shrimp Pasta

Ingredients:

• 1/2 lb large shrimp 
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 fettuccini pasta (package)
• 3 tbsp unsalted butter 
• 4 or 5  garlic cloves, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup dry white wine or chicken broth
• Salt and black pepper, to taste
• 4 tbsp chopped parsley
• 4 tbsp Grated parmesan

Preparation:

1. Cook the fettuccine according to the package instructions. For the shrimp, make sure they are cleaned and deveined. Season them with salt, paprika, and olive oil, then set aside.
2. In a hot pan, melt butter together with olive oil—this helps prevent the butter from burning. Add the finely chopped garlic and cook, making sure it doesn’t burn. Add the parsley and chili flakes.
3. Add the shrimp and cook for 2 minutes on each side. Pour in the white wine, then add the cooked pasta. Finish by adding Parmesan cheese and serve.

A Vibrant Mango Ceviche Crafted for Fresh Flavor

Ingredients:

• 1/2 lb tilapia fillet, cut into small cubes
• 1/2 lb small shrimp, peeled and deveined
• Juice of 6 limes
• 3 Roma tomatoes, diced
• 1/2 cucumber, diced
• 1/2 Ataulfo mango, peeled and diced
• 1/4 red onion, finely chopped
•  2 serrano peppers, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/4 cup extra virgin olive oil
• Salt and ground black pepper, to taste

Preparation:

1. Cut the tilapia into small cubes and place it in a medium bowl. Add the shrimp and cover everything with the lime juice. Let it marinate in the refrigerator for 30 minutes.
2. After marinating, drain the lime juice and add the remaining ingredients one by one, mixing well.
3. Season with salt and pepper to taste, and serve on tostadas with avocado.

Golden Potato & Tuna Cakes – Crispy on the Outside, Tender on the Inside

Ingredients:

• 1/2 bunch curly parsley
• 3 medium potatoes, boiled and peeled
• 1 tablespoon butter
• 1 can tuna, drained
• 1/4 cup Gouda cheese
• 1 teaspoon paprika
• Salt to taste
• 1 teaspoon black pepper
• 1 egg
• Oil for frying
• 1/2 cup flour

Preparation:

Shrimp Aguachile with Mango: Fresh, Zesty & Irresistible

Ingredients:

• 1 lb medium shrimp
• 10 limes, juiced
• 1 jalapeño
• 2 garlic cloves
• 2 ripe mangoes, peeled and diced
• 1 cup cilantro
• 1 cucumber
• ½ red onion
• Salt

Preparation:

Texas-Style Brisket Made Easy in the Instant Pot

Ingredients:

• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper, more or less to taste
• 3-5 pound beef brisket
• 1½ cups apple juice
• 1 tablespoon liquid smoke, optional
• 1 cup BBQ sauce, optional

Preparation:

1. In a small bowl, combine 2 tablespoons brown sugar, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper.
2. Pat one 3-5 pound beef brisket dry with a paper towel and then rub the prepared spice rub evenly over the beef, ensuring the entire surface area is well coated with the rub.
3. Pour 1½ cups apple juice (or beef broth or water) into the inner pot of an electric pressure cooker. Add 1 tablespoon liquid smoke if using. Place a trivet inside the inner pot and place the seasoned brisket on top of the trivet.
4. Seal the lid on the Instant Pot, ensuring the venting valve is closed and sealed. Set to cook on HIGH pressure for 90 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the time to read 90.
5. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. It is fine to leave the pressure cooker on the keep warm function.
6. Once pressure has been released, remove the brisket from the inner pot and place on a rimmed baking sheet. Brush with BBQ sauce if desired and broil for 3-5 minutes under high heat to crisp the exterior of the beef and caramelize the rub and BBQ sauce.
7. Let rest for 10 minutes, then slice against the grain and serve the brisket with additional BBQ sauce.