Ingredients
- 1 cups jasmine rice, washed
- 2 cups water
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons olive oil
Directions
- Preheat water in electric kettle.
- Heat oil: Heat 2 tablespoons olive oil in a saucepan over medium heat.
- Saute aromatics: Add minced garlic cloves and minced fresh ginger then saute until fragrant, about 1-2 minutes. Don't let the garlic brown.
- Toast the rice: Add 1 cups jasmine rice and stir to coat in the oil and aromatics. Toast for 2-3 minutes until the rice smells nutty.
- Add water and boil.
- Once boiling, cover and reduce heat to low.
- Cook for 15 minutes without lifting the lid.
- Rest: Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Source
- https://www.instagram.com/p/DYNh4DhNTim
Ingredients
Directions
- layer all and enjoy!
Source
- https://cheesegal.com/2025/04/04/sherry-ice-cream-with-biscoff-cookies-amarena-cherries/
Ingredients
- 8 ounces block cream cheese, softened to room temperature
- 5.3 ounces block Boursin cheese
- 1 cups shredded cheddar cheese
- 6 ounces bacon, cooked & diced
- 3 tablespoons green onions, sliced
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 11 ounces jar pepper jelly
- 1 crackers, to serve
Directions
- Mix the base: Add 8 ounces block cream cheese, softened to room temperature, 5.3 ounces block Boursin cheese, 1 cups shredded cheddar cheese, 6 ounces bacon, cooked & diced, 1 teaspoons garlic powder, and 1 teaspoons onion powder to a large bowl.
- Beat until well combined.
- Add 3 tablespoons green onions, sliced and fold in with a spatula until fully incorporated.
- Bake: Spread the mixture evenly into a pie dish. Bake at 350°F for 12–14 minutes until warmed through and slightly bubbly.
- Top & serve: Remove from oven and top evenly with 11 ounces jar pepper jelly. Serve warm with 1 crackers, to serve and enjoy!
Source
- https://www.tiktok.com/@brooklynsbites/video/7451712328594246954?q=red%20pepper%20jelly&t=1779726768008
Ingredients
- 1 (16-oz.) container sour cream (about 2 cups)
- 1 (10-oz.) can fire-roasted diced tomatoes and green chiles (such as Rotel), drained
- 1 (1-oz.) envelope ranch dressing mix
- 1 (1-oz.) envelope 25%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)
- 1/4 cup thinly sliced scallions (about 2 medium) (optional)
- Tortilla chips or potato chips, for serving
Directions
- Combine ingredients: Stir together sour cream, diced tomatoes, ranch mix, taco seasoning, and cheese in a medium bowl.
- Garnish with scallions, if desired.
- Serve dip: Serve cold or at room temperature with tortilla or potato chips.
Source
- https://www.southernliving.com/boat-dip-8649345
Ingredients
- For the Salmon
- 1 salmon fillet, about 4 pounds
- Salt, to taste
- Black pepper, to taste
- 2 cups pecans
- 3 tablespoons prepared horseradish
- Chopped parsley, for serving
- Lemon wedges, for serving
- For the Dijon Cream Sauce
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- Pinch of salt
- Pinch of black pepper
Directions
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
- Prep the salmon. Pat the salmon fillet dry with paper towels. Season generously with salt and pepper, then set aside.
- Make the pecan crust. In a food processor fitted with the steel blade, add the pecans and prepared horseradish. Pulse until the mixture forms a thick paste.
- Top the salmon. Spread the pecan mixture evenly over the top of the salmon, pressing it gently so it sticks.
- Bake. Place the salmon in the oven and bake for about 20 minutes, or until the salmon is cooked through and flakes easily.
- Make the sauce. While the salmon bakes, add the heavy cream to a saucepan and bring it to a simmer over medium heat. Once simmering, whisk in the Dijon mustard. Cook for 3–5 minutes, whisking often, until slightly thickened. Season with a pinch of salt and pepper, then set aside.
- Rest the salmon. Remove the salmon from the oven and tent it loosely with foil. Let it rest for 5 minutes.
- Serve. Slice into individual portions and top with chopped parsley, lemon wedges, and the Dijon cream sauce.
Notes
- For a prettier finish, spoon the sauce around the salmon instead of directly over the crust so the pecan topping stays crisp.
Source
- https://www.tiktok.com/@jrwider/video/7591253272875339021
