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This soup is so creamy and packed full of flavor. The addition of the crispy shallots on top was a great texture and added to the flavor of the soup. A nice little spicy note from the chili oil drizzle. https://www.delish.com/cooking/recipe-ideas/a38760973/carrot-ginger-soup-recipe/

The grated pear in this marinate adds a nice fruity undertone to this dish. This is a keeper. https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

A nice spicy breakfast on a cold morning. I did not make Ranchero sauce. I cooked a little Mexican chorizo and added in some black beans and salsa and pureed that as my base. A crisp flour tortilla topped with the puree, add on a lightly fried egg, some salsa, cilantro and sour cream.

I started with a toasted brioche bun. We have Dijon and a horseradish mayo. Add on brie, caramelized onions, sautéed mushrooms and maple bacon and you have yourself one delicious burger!

These are my favorite cookies. I love figs. I used mission figs instead of the golden figs called for in the recipe. They just have such a deep flavor. You have the sweet almonds and the orange. You just can’t beat this amazing combination of flavors. https://www.seriouseats.com/seriously-italian-fig-and-almond-cookies-recipe

This was a really nice spin on my traditional New Year’s Day meal. The cakes were crispy on the outside and creamy on the inside with a little kick. I added some chili powder to the greens as they were cooking and finished them with a little lime juice. And the kicker is the remoulade. I started with the normal cajun base and used some chopped pickled jalapeno in place of the capers and added lime juice and cilantro.

1 Can unseasoned black-eyed peas-drained and rinsed

1 Can seasoned black-eyed peas( I use Margaret Holmes) drained

1 Tbls chopped pickled jalapeno

2 Cloves garlic grated or finely chopped

2 Tbls  finely chopped cilantro

2 Tsp cumin

1 Tsp chipotle powder

3 Green onions- green part chopped

1/3 C grated pepper jack

1 1/3 C panko

1 Egg beaten

2 Tbls of canola oil

Take your drained and rinsed unseasoned black-eyes and put them in the food processor. Pulse until well chopped not pureed. Put the chopped black-eyes in a large bowl and add the drained seasoned black-eyes and all of the ingredients through the green onions. Add 1/3 cup of panko and stir together until combined. Taste for seasoning. Now incorporate the egg. Put the remaining panko in a pie pan. Shape the cakes to the size that you prefer and roll in the panko then place them on a parchment lined baking sheet. Heat the oil in a large skillet to medium or a little above. Brown the cakes on both sides and put them back on the parchment lined sheet. Bake at 400 for 20 minutes.

Remoulade

1/3 C mayo

1 Tbls creole mustard

1 Tsp catsup

2 Tsp worcestershire

A couple of dashes of hot sauce

1/2 Tbls chopped pickled jalapeno

1 Tbls of finely chopped cilantro

1 Tbls of lime juice

https://www.epicurious.com/recipes/food/views/chard-wrapped-fish-with-lemon-and-olive