Thisisavocado_
always making a mess in the kitchen
salvadoreña 🇸🇻 y guatemalteca 🇬🇹
los angeles, ca.
QUESADILLA SALVADOREÑA🔥
This isn’t your typical cheese-stuffed tortilla—it's Salvadoran Quesadilla, a sweet bread that’s a popular treat in El Salvador. It's a little similar to pound cake but has cheese in it, creating such a unique flavor.
I’ve used parmesan here, but you can use queso duro, cotija, or even queso fresco! Sooo good with a cup of coffee ☕️
Full recipe details are listed below - like + save this post to make later!
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Salvadoran Quesadilla
16 servings
1 hr 25 mins
2 cups flour
1 tbsp baking powder
2 cups sugar
4 beaten eggs, room temperature
1 cup milk
2 1/2 cups ground Salvadoran hard cheese (ground cotija or parmesan also work)
1 cup margarine (or butter), melted and cooled slightly
2 tbsp sesame seeds
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Preheat the oven to 325°F.
In a medium-sized bowl, sift together the flour and baking powder, then set aside.
In a large mixing bowl, combine the sugar and beaten eggs until well combined. Gradually pour in 1/3 cup of milk while continuing to mix.
Slowly add the cheese to the mixture, then add the remaining milk and continue mixing until smooth.
Gradually add the dry flour mixture to the wet ingredients, then pour the melted margarine (or butter) into the batter and mix until fully incorporated.
Grease a large baking dish and pour the batter inside, spreading it evenly with a spatula. Sprinkle the sesame seeds evenly over the top of the batter and bake in the preheated oven for approximately 1 hour to 1 hour and 10 minutes, or until the quesadilla is golden brown and a toothpick comes out clean when inserted in the middle.
Once baked, remove the quesadilla from the oven and allow it to cool for about 15 minutes before slicing and serving. Enjoy!
07/07/2024
ROASTED CORN SALSA🌽🔥
This salsa has so many amazing flavors and comes together so easily. Grilling the corn and serrano peppers brings out their natural sweetness and adds a smoky char that enhances the salsa's flavors. Combined with fresh ingredients like tomatoes, onions, and cilantro, this perfectly complements any summer dish.
Full recipe details are listed below - like + save this post to make later!
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Roasted Corn Salsa with Serrano and Cotija
4 servings
25 minutes
4 ears of corns, husks removed
2-3 serranos
1 tbsp neutral oil, for brushing
1/4 white onion, finely chopped
1 roma tomato, chopped
1/4 bunch of fresh cilantro, chopped
Zest and juice of 1 lime
Salt, to taste
Ground cotija, for sprinkling
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Preheat your grill to medium-high heat, then brush the corn and serranos with neutral oil and place them on the grill. Grill for about 10-15 minutes, turning occasionally, until cooked through and charred.
Remove the corn and serranos from the grill and let them cool slightly.
Once cooled, cut the kernels off the cob and finely chop the grilled serrano peppers.
In a large mixing bowl, combine the grilled corn kernels, serrano, white onion, tomato, cilantro, lime zest, lime juice and salt to taste.
Mix well, then transfer the corn salsa to a serving bowl and sprinkle with ground cotija cheese.
Serve immediately with tortilla chips or as a topping for tacos, grilled meats and chicken. Buen provecho!
28/06/2024
CREAMY BUFFALO WINGS🍗🧡
I'm still dreaming about these wings🤤 They bake to crispy perfection and the sauce is so creamy from the kewpie mayo. You've got to try these! They're my new favorite wing flavor—saucy, tangy and a little spicy!
Full recipe details listed below - like + save this post to make at your next summer party!
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Oven-Baked Creamy Buffalo Wings
2 servings
1 hr 15 mins
For the wings —
2 lbs chicken wings (about 18 wings)
1 tbsp neutral oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp baking powder
Cooking spray
For the lemon pepper butter —
1/4 c butter, softened
2 tsp kewpie mayo
1/4 c buffalo sauce
Serve with — dried or fresh parsley and ranch or blue cheese for dipping
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Preheat your oven to 425 degrees.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps in achieving a crispy texture.
In a large bowl, toss the chicken wings with the oil, salt, pepper, garlic powder, onion powder and baking powder, ensuring the wings are evenly coated with the seasoning.
Place a baking rack on top of a parchment paper-lined baking sheet and spray the rack with cooking spray.
Place the seasoned wings on top of the rack, then bake for 45-55 minutes (flipping halfway through) or until the wings are golden brown and crispy.
Just before the wings are finished baking, combine the softened butter, mayo and buffalo sauce. If the sauce is a bit lumpy after mixing, don’t worry — this will melt into the sauce once tossed with the warm wings!
Once the wings finish baking, toss the wings with the buffalo sauce in a large bowl. The butter will slowly melt into a sauce that will thoroughly coat the wings as you continue to toss.
Serve the wings with dried or fresh parsley and ranch or blue cheese for dipping. Enjoy!
27/06/2024
CREAMY BUFFALO WINGS🍗🧡
I’m still dreaming about these wings🤤 They bake to crispy perfection and the sauce is so creamy from the kewpie mayo. You’ve got to try them! They’re my new favorite wing flavor—saucy, tangy and a little spicy!
Full recipe details listed below - like + save this post to make at your next summer party!
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Oven-Baked Creamy Buffalo Wings
2 servings
1 hr 15 mins
For the wings —
2 lbs chicken wings (about 18 wings)
1 tbsp neutral oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp baking powder
Cooking spray
For the lemon pepper butter —
1/4 c butter, softened
2 tsp kewpie mayo
1/4 c buffalo sauce
Serve with — dried or fresh parsley and ranch or blue cheese for dipping
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Preheat your oven to 425 degrees.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps in achieving a crispy texture.
In a large bowl, toss the chicken wings with the oil, salt, pepper, garlic powder, onion powder and baking powder, ensuring the wings are evenly coated with the seasoning.
Place a baking rack on top of a parchment paper-lined baking sheet and spray the rack with cooking spray.
Place the seasoned wings on top of the rack, then bake for 45-55 minutes (flipping halfway through) or until the wings are golden brown and crispy.
Just before the wings are finished baking, combine the softened butter, mayo and buffalo sauce. If the sauce is a bit lumpy after mixing, don’t worry — this will melt into the sauce once tossed with the warm wings!
Once the wings finish baking, toss the wings with the buffalo sauce in a large bowl. The butter will slowly melt into a sauce that will thoroughly coat the wings as you continue to toss.
Serve the wings with dried or fresh parsley and ranch or blue cheese for dipping. Enjoy!
21/06/2024
If you've never had empanadas de leche, this is your sign to try them. They're a Salvadorian dessert made with plantains and they're filled with a creamy vanilla custard, creating the perfect sweet treat.
If you're a fan of plantains, these will become your new obsession! Full recipe details are listed below. Like + follow to make these later and for more recipes just like this one!
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Salvadoran Empanadas de Leche
Makes 12-15 empanadas
1 hr
For the plantain empanadas —
8 ripe plantains, each cut into 3 pieces
1 c of all-purpose flour
For the leche poleada —
2 tbsp rice flour
1 c of milk of choice
2 tbsp sugar
1 tsp vanilla extract
1 cinnamon stick
1 c neutral cooking oil
1/2 c sugar
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Boil the plantains in water for 12-15 minutes until they are tender. Then allow them to cool, peel them and remove the inner and peel them.
Remove the strand in the center of the plantain that holds the seeds as it can be quite tough, then mash the cooked plantains with a fork and mix in the all-purpose flour to form a dough. Set this aside while you make the leche poleada.
In a small mixing bowl, dissolve the rice flour in 1/4 cup of milk. Then in a small saucepan, warm the remaining milk with the cinnamon, sugar, and vanilla over medium heat. Slowly add the rice flour and milk mixture, whisking constantly until thickened into a custard (about 5 minutes). Remove the cinnamon stick once thickened.
Take a small amount of the plantain dough, flatten it in your hand, and add a spoonful of the leche poleada in the center. Fold the dough over the filling and seal the edges to form an empanada.
Heat the cooking oil in a pan over medium-high heat. Once hot, carefully fry the empanadas in the oil, working in batches as to not overcrowd the pan.
Fry the empanadas until golden brown on both sides, about 2-4 minutes per side.
Remove them from the oil and drain on paper towels. Immediately coat them with sugar while they’re still warm, then repeat until all the empanadas have been fried and coated in sugar.
Enjoy!
21/06/2024
EMPANADAS DE LECHE 🥛
If you’ve never had empanadas de leche, this is your sign to try them. They’re a Salvadorian dessert made with plantains and filled with a creamy vanilla custard, creating the perfect sweet treat.
If you’re a fan of plantains, these will become your new obsession! Full recipe details are listed below. Like + follow to make these later and for more recipes just like this one!
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Salvadoran Empanadas de Leche
Makes 12-15 empanadas
1 hr
For the plantain empanadas —
8 ripe plantains, each cut into 3 pieces
1 c of all-purpose flour
For the leche poleada —
2 tbsp rice flour
1 c of milk of choice
2 tbsp sugar
1 tsp vanilla extract
1 cinnamon stick
1 c neutral cooking oil
1/2 c sugar
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Boil the plantains in water for 12-15 minutes until they are tender. Then allow them to cool, peel them and remove the inner and peel them.
Remove the strand in the center of the plantain that holds the seeds as it can be quite tough, then mash the cooked plantains with a fork and mix in the all-purpose flour to form a dough. Set this aside while you make the leche poleada.
In a small mixing bowl, dissolve the rice flour in 1/4 cup of milk. Then in a small saucepan, warm the remaining milk with the cinnamon, sugar, and vanilla over medium heat. Slowly add the rice flour and milk mixture, whisking constantly until thickened into a custard (about 5 minutes). Remove the cinnamon stick once thickened.
Take a small amount of the plantain dough, flatten it in your hand, and add a spoonful of the leche poleada in the center. Fold the dough over the filling and seal the edges to form an empanada.
Heat the cooking oil in a pan over medium-high heat. Once hot, carefully fry the empanadas in the oil, working in batches as to not overcrowd the pan.
Fry the empanadas until golden brown on both sides, about 2-4 minutes per side.
Remove them from the oil and drain on paper towels. Immediately coat them with sugar while they’re still warm, then repeat until all the empanadas have been fried and coated in sugar.
Enjoy!
STRAWBERRIES & CREAM FRENCH TOAST CASSEROLE🍓🍓
This casserole is so tasty and so easy to make. What makes it even better is you can prep it the night before and throw in the oven the next morning, making it the perfect breakfast for Easter morning🐰
Find the recipe details below - like + save this post to make for Easter morning!
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Strawberries and Cream French Toast Casserole
Prep time: 15 minutes
Bake time: 45 minutes
6 servings
1 loaf French bread, preferably a day old, cut into cubes
6 large eggs
2 cups milk of choice
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1/3 cup chopped pecans or walnuts
1 1/2 cups sliced fresh strawberries
4 oz cream cheese
Powdered sugar, for dusting
Maple syrup, for serving
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Grease a 9x13 inch baking dish and spread the cubed French bread evenly in the dish.
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
Pour the egg mixture over the cubed bread, making sure all the bread pieces are coated. Press down lightly on the bread to help it absorb the liquid.
Sprinkle over the chopped nuts and sliced strawberries, then cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to bake, preheat your oven to 350°F.
Bake the French toast casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Remove the casserole from the oven and let it cool for a few minutes before serving.
Dust with powdered sugar and serve warm with maple syrup. Enjoy!
Coincidence? I think not😌
Salvadoran Empanadas de Leche
Finally dropping the recipe for these Central American desserts. They're made from plantains and are filled with a custard-like filling, also known as leche poleada. They're just the right amount of sweet and have a hint of vanilla. You have to try them!
Full recipe details are listed below - like + save this post to make later!
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Makes 12-15 empanadas
1 hr
For the plantain empanadas —
8 ripe plantains, each cut into 3 pieces
1 c of all-purpose flour
For the leche poleada —
2 tbsp rice flour
1 c of milk of choice
2 tbsp sugar
1 tsp vanilla extract
1 cinnamon stick
1 c neutral cooking oil
1/2 c sugar
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Boil the plantains in water for 12-15 minutes until they are tender. Then allow them to cool, peel them, and remove the inner and peel them.
Remove the strand in the center of the plantain that holds the seeds as it can be quite tough, then mash the cooked plantains with a fork and mix in the all-purpose flour to form a dough. Set this aside while you make the leche poleada.
In a small mixing bowl, dissolve the rice flour in 1/4 cup of milk. Then in a small saucepan, warm the remaining milk with the cinnamon, sugar, and vanilla over medium heat. Slowly add the rice flour and milk mixture, whisking constantly until thickened into a custard (about 5 minutes). Remove the cinnamon stick once thickened.
Take a small amount of the plantain dough, flatten it in your hand, and add a spoonful of the leche poleada in the center. Fold the dough over the filling and seal the edges to form an empanada.
Heat the cooking oil in a pan over medium-high heat. Once hot, carefully fry the empanadas in the oil, working in batches to not overcrowd the pan.
Fry the empanadas until golden brown on both sides, about 2-4 minutes per side.
Remove them from the oil and drain on paper towels. Immediately coat them with sugar while they’re still warm, then repeat until all the empanadas have been fried and coated in sugar.
Enjoy!
HEALTHY DINNER INSPO🌶️
These stuffed peppers are easy and so full of flavor! Check out the full recipe below.
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Italian-Style Stuffed Bell Peppers
8 servings
1 hr
1 tbsp oil
1/4 onion, chopped
2 garlic cloves, finely minced
12 oz chorizo
1 c marinara sauce
2 roma tomatoes, chopped
1 c day-old rice
1 c fresh spinach
Salt and pepper, to taste
1 tsp red chili flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
4 bell peppers, any color
8 slices of mozzarella cheese
Sliced fresh basil, for garnish
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Preheat your oven to 400°F.
In a large skillet, heat the oil over medium heat, then add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
Add the chorizo to the skillet and break it apart with a spoon. Cook until it has fully browned, about 8-10 minutes.
Add in the marinara sauce and roma tomatoes, and stir to combine. Allow for the tomatoes to cook down for about 4-6 minutes, then mix in the rice, fresh spinach and seasonings. Mix to thoroughly combine, then cook until the spinach wilts and set aside.
Prepare the 4 bell peppers by slicing them in half and removing the stems, seeds and membranes. Stuff each bell pepper half with the chorizo mixture and place 1 slice of mozzarella cheese on top.
Arrange the stuffed peppers on a baking sheet or dish lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
Garnish the stuffed peppers with sliced fresh basil and enjoy!
THE PERFECT APPS TO MAKE FOR NYE🥂
1. Black Bean Salsa (recipe on my 7/13 IG Reel caption)
2. Pull-Apart Pigs in Blanket Cheese Skillet (DM me for the recipe!)
3. Smoked Salmon Deviled Eggs (recipe on my 3/30 IG Reel caption)
4. Queso Fundido (DM me for the recipe!)
5. Buffalo Chicken Dip (recipe on 's 10/29 IG Reel caption)
6. Coconut Shrimp (recipe on 's 3/6 IG Reel caption)
STAY WARM THIS WINTER WITH THESE RECIPES🔥
1. Pumpkin Beer Cheese Soup (recipe on 's 12/2 IG Reel caption)
2. Creamy Chicken Vegetable Skillet (recipes in my 10/1 IG Reel caption)
3. Carne Molida Con Papas En Salsa (recipe in my 8/27 IG Reel caption)
4. Short Rib Ragu with Pappardelle and Burrata (recipe found here - https://loom.ly/RZbfOqg)
5. Butternut Squash Chili (recipe on 's 9/19 IG Reel caption)
Happy cooking!
HOLIDAY DESSERT IDEAS🎁
1. Leftover Dinner Roll Bread Pudding (recipe listed here: https://loom.ly/rzlB6E4)
2. Gingerbread Cookie Dip (check 's page for the recipe this week)
3. Chocoflan (recipe listed in my 12/14 Reel caption)
4. Budin de Pan (recipe listed in my 10/27 caption)
5. Tepache Poached Pears (recipe in my 9/29 Reel caption)
NEVER WASTE TOMATO PASTE AGAIN🍅
I always hate dirtying more dishes than I need to when cooking so this is a great hack to get all the tomato paste out of the can using only a can opener!
This hack is so simple. All you need to do is open both ends of the tomato can and push one side through until all the paste comes out the other end. This works for other things like cranberry sauce, and pumpkin puree.
Try this next time your recipe calls for a can of tomato paste!
08/10/2023
🍝❤️🔥
One-pot weeknight dinner: 🥘 Thisisavocado_'s Braised Short Rib Ragu with Pappardelle and Burrata, made in Staub USA's Essential French Oven.
Get the recipe: https://bit.ly/3LBjrwI
Shop Staub: https://bit.ly/3RxiDwI
11/04/2022
Have you made this Carne En Su Jugo recipe yet? It’s easily one of my favorite comfort foods.
The website is going through some maintenance, but I’ve listed the recipe for you below! Make a big batch today and savor it throughout the week!
It’s sooo good 🔥🔥🔥
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Carne En Su Jugo
8 servings
8 oz bacon, cut into 1 inch pieces
2 lb skirt steak (carne ranchera), cut into 1 inch pieces
4-5 large green onions, chopped in half
Salt
Pepper
5-6 Tomatillos
1-2 Jalapenos
1/2 an Onion
4-5 Garlic cloves
A bunch of Cilantro
2 bay leaves
1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Mexican oregano
4 cups of reserved cooking water
5 c cooked pinto beans
Garnish -
Lime wedges
Chopped onion
Chopped cilantro
Tortillas
Start by frying your bacon, then placing it over a dried paper towel and setting aside.
Next fry your green onions, tomatillos and jalapenos in the bacon fat until browned.
To a blender add your remaining fresh ingredients, seasonings, tomatillos and jalapenos and blend until completely smooth.
Sear your steak in the remaining bacon fat and pour in your freshly blended salsa.
Add bay leaves, water and half of the bacon to the pot and allow it to simmer until the steak is tender.
Add in your pinto beans and green onions, and simmer for a few minutes before plating with all your garnishes.
16/02/2022
Hii friends! I just realized I’ve never done a proper introduction on here so I figured, why not do one today? ☺️
My name is Stephanie Alvarado and I am a first generation Salvadoran-Guatemalan American Food Photographer, Recipe Developer and Content Creator living in Long Beach, Ca. 🌞
I’m originally from Rialto, Ca. but moved to Los Angeles in my early 20s to be closer to the fashion school I was attending. After graduating I worked in the fashion industry on the operations side of things for about 4 years, before moving on to sales and recruiting (which tbh, I wasn’t super passionate about).
I’ve always been super passionate about food however — learning how to make certain dishes, hearing about the background and origin of my favorite foods — and during the pandemic I realized that life is too short not to pursue something that truly fulfills me. So I began posting content and recipes on this account and created a little corner on the internet for it all to live in — my blog, thisisavocado.com.
So the blog/handle name might seem a little random out of context but my nickname in elementary school was Stephanie Avocado, or just Avocado, because it rhymes with my last name (Alvarado). And it kinda just stuck throughout the years, hence ♥️
On my page you’ll find so many of my favorite Latin or Latin-inspired dishes, as well as other delicious foods that I’ve fallen in love with over the years. Today I’m back in the kitchen feeling inspired and I can’t wait to show you what I’m cooking up over the next few weeks!
If there’s anything else you’d love to learn about me, hit me up in the comments below or slide into the DMs! 💌
And as always, thank you SO SO much for all your continued love and support - it really means the world to me!!
Take care and happy cooking! xx
08/06/2021
7 recipes to make for Taco Tuesday—
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I have a vibrant and colorful lineup for today! Starting with:
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1. Salsa Escabeche, a mild and tangy salsa made up of pickled jalapeños, carrots & onions, tossed with fresh salsa verde.
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2. Queso Fundido Stuffed Jalapeño Tacos, blistered jalapeños stuffed with melted Oaxacan cheese and crispy chorizo, all inside a crispy corn tortilla. What’s not to love?
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3. Agua and Margarita de Pepino, light, refreshing and so incredibly easy to make!
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4. Spicy Mango Serrano Salsa, sweet, citrusy and spicy all-in-one!
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5. Quick Pickled Red Onions, ready within just minutes and they add the perfect bite and texture!
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6. Salsa Taquera Anaranjada, a creamy orange-colored salsa that doesn’t skimp on flavor and is the perfect topping for any taco!
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7. And last but not least, the Chicken Quesabirria Tacos! A favorite on the blog and easily one of the best tacos you’ll ever have.
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Find all the recipes and more on the blog! Click the link in my bio, head over to my recipe index and simply search the recipe in the upper search bar.
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Cheers and Happy Taco Tuesday!
02/06/2021
It’s been gloomy all week in Palos Verdes & I’m craving a huge bowl of Casamiento with fresh quesito & tortillas.
What foods do you crave when it’s gloomy out?
Find the full recipe for this quick-and-easy Casamiento on the site—find the link in my bio! ☁️☁️
29/05/2021
sunny skies + fresh tan lines + mango serrano salsa = a perfect weekend 🌞👙🥭 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Full recipe for this Spicy Mango Serrano Salsa can be found on the site! Head over to thisisavocado.com or simply click the link in my bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cheers! xx
25/05/2021
Queso Fundido Stuffed Jalapeño Tacos 🤤
Holy frickin’ sh*t, these are good!!! Inspired by the one-and-only — this taco features melty Oaxaca cheese, the best chorizo on the planet from , charbroiled jalapeños, cebolla curtida, guac and my salsa taquera anaranjada.
You have to make these — full recipe will be on the blog tmrw! ✨
20/05/2021
Saag Paneer is one of my favorite Indian dishes—cubes of fried paneer, a beautiful blend of spices, fresh garlic, ginger and onion, all simmered in a silky spinach gravy.
So incredibly flavorful and the perfect pair for a side of steamy rice and fresh naan.
Head over to thisisavocado.com for the full recipe!
14/05/2021
Salsa Verde + Escabeche = Salsa Escabeche
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(Swipe left to see the finished product!) This salsa is both mild and tangy—perfect for topping off 🌯 and 🌮
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Full recipe is now live on thisisavocado.com!
11/05/2021
Haystacks are soooo good!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They're essentially a taco salad of sorts and they come together so easily. One of the quickest meals to get on the table, especially for large crowds!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serve each individual ingredient in it's own serving bowl and let everyone build their own plate—easy, quick, hassle-free.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Full recipe is now on the blog (link in bio)!
04/05/2021
Say hello to the first ever beverage recipe to live on the site! And just in time for Cinco de Mayo 🥳⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Summer is just around the corner and there’s no better way to cool yourself down on a hot day than an ice cold Agua de Pepino (a Cucumber Agua Fresca). Light and refreshing--this bev will definitely become a part of your usual summer repertoire. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And to make up for the fact that I've never posted a drink recipe on the blog before, this is a 2-for-1 recipe! Simply add your favorite tequila/mezcal, garnish and rim for the yummiest and most refreshing margarita you've ever had.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Virgin + spiked recipes are now on thisisavocado.com!
01/05/2021
This 5-Ingredient Spicy Mango Serrano Salsa is sweet, it’s citrusy, it packs a good punch of heat and it comes together in just about 5 minutes! What’s not to love?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Every time I make it, I can’t help but finish it all in one sitting. It’s incredibly addicting and once you have one bite, you just can’t put it down.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Full recipe is now live on the blog--head over to the link in my bio!
28/04/2021
One of my all-time favorite sides--Tabbouleh 🤤⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you've never had tabbouleh before, it's a refreshing and nutritious Lebanese salad that consists of bulgur, parsley, mint, onion, tomatoes, olive oil, lemon juice and seasoning. It's the perfect accompaniment to grilled proteins/veggies, so you should without a doubt be serving this up at every grill sesh from here on out.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Full recipe is now up on the blog (link in my bio)!
17/04/2021
LEMON PEPPER FREESTYLE 🎙🎶⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It took me a couple tries to perfect these guys, but lemme tell you, they’re absolutely DIVINE. The key is to make the wings extra crispy, then ensure that the lemon pepper butter is softened before tossing. The freshly baked wings will slowly melt the softened butter as you toss—allowing it to melt into each and every little crevasse.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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DIVINE I tell you.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Okay, now stop salivating and go make these! Click the link in my bio for the full recipe 😎
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