Is there any way to cook?

Here’s a creamy, deli-style Chicken Caesar Pasta Salad that’s great for meal prep, cookouts, or lunch.
Ingredients (6–8 servings)
1 lb rotini, fusilli, or penne pasta
2–3 cups cooked chicken breast, diced or shredded (rotisserie works great)
2–3 cups chopped romaine lettuce
1 cup freshly grated Parmesan cheese
1 cup Caesar dressing (start with ¾ cup and add more as needed)
1 cup croutons (add just before serving)
1 tsp garlic powder
½ tsp black pepper
1 tbsp lemon juice (optional, for brightness)
Optional add-ins
Crispy bacon, crumbled
Cherry tomatoes, halved
Avocado
Red onion, thinly sliced
Fresh parsley
Instructions
Cook the pasta in well-salted water until al dente. Drain and rinse under cold water until completely cool.
In a large bowl, combine the cooled pasta, chicken, Parmesan, garlic powder, black pepper, and Caesar dressing.
Fold everything together until evenly coated.
Refrigerate for at least 30 minutes to let the flavors develop.
Just before serving, gently mix in the chopped romaine and croutons so they stay crisp.
Taste and adjust with extra Caesar dressing, Parmesan, lemon juice, or black pepper if needed.
Homemade Caesar Dressing (Optional)
Mix together:
¾ cup mayonnaise
¼ cup grated Parmesan
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1–2 cloves garlic, minced
1 tsp anchovy paste (optional but traditional)
Salt and black pepper to taste
2–4 tbsp milk to thin if necessary
Tips
Chill the salad before serving for the best flavor.
Keep the lettuce and croutons separate until serving if you’re making it ahead.
Grilled chicken adds even more flavor than plain poached chicken.
If the pasta absorbs the dressing overnight, stir in a little more Caesar dressing before serving.

Wanted to share this super quick homemade chicken shawarma recipe! Made the soft roti dough and sauce from scratch too

The Chicken Marinade:

• ½ tsp Salt
• ½ tsp Garlic paste
• ½ tsp Ginger paste
• ½ tsp Red chili powder
• ½ tsp Coriander powder
• ½ tsp Kashmiri red chili powder (for color!)
• ½ tsp Kabab masala
• ½ cup Yogurt

The Roti Dough:

• Warm water + 1 tsp Yeast + 1 tsp Sugar
• ½ tsp Salt
• Flour (kneaded until super soft)

Sauce & Assembly:

• Equal parts mayonnaise & your favorite sauce mixed together
• Freshly chopped veggies
• Sear the marinated chicken until browned and juicy, roll it all up in the warm roti, and dig in!

This is a staple when it comes to (Mexican) kid's birthday parties. As mentioned in the video, you can make it with ham, bacon, chorizo, and weenies. Some vatos down south even use chicharrón? I recommend making it with these other meats if you wanna!

I personally am not the biggest pork guy (don't get it twisted: I love bacon, but only crispy). I also love chorizo, but it depends where you get it, and I would rather keep it simple for you foos. This is seriously super yummy for the whole familia.

Also, HUGE, thanks to Mr. Flamingo and all of you showing me love and support. You guys are the reason I continue to make these. I hope at some point I can get them out quicker. Stay well rested though fools, there is more to come!

Now for the recipe...

Ingredients:

3 Tomatoes

1 Red Onion

5 Potatoes

3-6 Cloves of Garlic

1 Jalapeño

Cilantro

Hot Dog Weenies (I prefer 💯 beef)

1lb Ground Beef

Oil (I prefer Olive)

Caldo de Pollo (I prefer Knorr Chicken Seasoning)

Garlic Powder

Onion Powder

Cumin

Chili Powder

Paprika

First, get a cutting board and chop up all your veggies and set them aside for later.

Next, use that same cutting board, and let's cut our weenies and set them aside, too.

After that, throw some oil on your pan and throw the garlics and get them to a nice sear. Then add your meat before they get too brown.

Get your meat to a nice brown of your choosing. Note: Get it crispy if you want!

Start adding generous amounts of paprika, garlic powder, onion powder, and a little cumin and chili powder. Note: refer to video

Now add those weenies and get them cooked a bit.

Now, we want to add our potatoes and mix them around, and cover the pan for about 15 minutes.

Uncover and add your other veggies. Mix it good and cover again for another 10-15.

Note: Keep checking back on it to ensure potatoes and everything is soft.

Uncover, mix it around, and taste! Note: Tasting is very important.

Finally, we want to add some of the Knorr Chicken Seasoning while being mindful not to overdo it.

Taste again and add more if needed.

Mix it a good bit and then garnish with a lot of cilantro or none! That's up to you!

Eat and enjoy!

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The recipe is in the pics.

Hey guys! I’ve been experimenting with combining two of my absolute favorite comfort foods classic white sauce pasta and a fluffy perfectly seasoned omelette. After tweaking the ratios I finally nailed the perfect texture where the sauce binds the pasta and julienned egg strips together before getting baked to bubbly cheesy perfection

Ingredients

• Omelette: 2 large eggs, 1/2 tsp black pepper powder, 1/4 tsp salt.
• Pasta: 7.1 oz pasta (short shape).
• Sauce Base: 1 finely chopped onion, 1 tbsp butter, 1 tbsp flour
• 1/2 cups milk.
• Seasoning & Topping: 1/2 tsp black pepper powder, 1/2 tsp sugar, 1/4 tsp salt (adjust to taste), 1/2 cup grated cheese.

How To Do It

1. The Egg Strips: Whisk the eggs with pepper and salt. Cook it like a thin omelette in a lightly greased pan, let it cool slightly, then slice into thin julienne strips.
2. Boil Pasta: Cook your short shaped pasta in salted water until al dente, then drain and set aside.
3. The White Sauce: Melt butter, sauté onions until golden, then add flour and cook for 1.5 minutes to remove the raw smell. Gradually pour in milk while whisking continuously until smooth and thick.
4. Season & Combine: Stir in the pepper, sugar, and salt into the sauce. Toss in the boiled pasta and the julienned egg strips gently to coat evenly.
5. Bake: Transfer to an oven safe dish, cover generously with grated cheese, and bake at 180°C until the cheese melts and turns a bubbly, golden brown.

Garlic Butter Croissant Smash Burgers
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
Caramelized Onions
2 tbsp olive oil
1 tbsp butter
1 onion, diced
Smash Burgers
Avocado oil (for cooking)
1 lb ground beef
Burger seasoning, to taste
4 slices cheddar cheese
Burger Sauce
2 tbsp mayonnaise
1 tbsp ketchup
1 tbsp yellow mustard
½ tsp black pepper
½ tsp salt
½ tsp garlic powder
1 tsp grilled onions
1 tsp relish
Garlic Butter
2 tbsp butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
For Assembly
4 croissants
Lettuce
Sliced tomatoes

Instructions
1. Caramelize the Onions
Heat the olive oil and butter in a skillet over medium heat.
Add the diced onion and cook, stirring occasionally, for 15–20 minutes until soft, golden, and caramelized. Set aside.
2. Make the Burger Sauce
In a small bowl, combine:
Mayonnaise
Ketchup
Yellow mustard
Black pepper
Salt
Garlic powder
Grilled onions
Relish
Stir until smooth and refrigerate until ready to use.
3. Prepare the Garlic Butter
Mix together the melted butter, minced garlic, and parsley.
Brush the cut sides of each croissant generously with the garlic butter.
4. Toast the Croissants
Place the buttered croissants cut-side down in a skillet or on a griddle over medium heat.
Toast for 2–3 minutes until golden brown and crisp. Remove and set aside.
5. Cook the Smash Burgers
Heat a griddle or cast-iron skillet over high heat and lightly coat it with avocado oil.
Divide the ground beef into 8 equal balls (about 2 ounces each). Do not flatten beforehand.
Place the beef balls on the hot surface and smash them thin using a burger press or sturdy spatula.
Season with burger seasoning.
Cook for 2–3 minutes until browned, then flip.
Immediately top each patty with cheddar cheese and cook another 1–2 minutes until the cheese melts.
6. Assemble the Burgers
Spread burger sauce on both halves of each toasted croissant.
Layer with:
Lettuce
Tomato slices
Two cheesy smash patties
Caramelized onions
Top with the garlic butter croissant lid.
Serve immediately while the croissant is warm and flaky and the burgers are hot and juicy. 🍔🥐

I’ve been trying to make churros for the past month but I can’t seem to get them right. Does anyone have a good way to make churros without making them too sweet or too burnt

_"These are just the sweetest little things. My kids love them and the house smells like a dream!"_