Ingredients:

• 1 cup white chocolate chips
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/2 cup brown sugar, packed
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1 cup fresh raspberries
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Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

Melt 1/2 cup of white chocolate chips using a double boiler or in short bursts in the microwave

Set aside to cool slightly

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the melted white chocolate to the butter mixture, mixing well

In a separate bowl, whisk together the flour, baking soda, and salt

Add the dry ingredients to the wet ingredients and mix until just combined

Gently fold in the fresh raspberries and the remaining 1/2 cup of white chocolate chips

Scoop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Ingredients:

• 1 cup all-purpose flour
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• 1 cup water
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• 2 tablespoons vegetable oil
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• 2 tablespoons granulated sugar
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• 1/4 teaspoon salt
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• 1/2 teaspoon vanilla extract
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• 1/4 cup vegan chocolate chips optional
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• 1/4 cup coconut sugar
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• 1 teaspoon ground cinnamon
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Instructions:

Warm the oven up to 425F 220C

Put parchment paper on the bottom of a baking sheet

Put water, vegetable oil, sugar, salt, and vanilla extract in a saucepan

Heat it up and bring it to a boil

Take it off the heat and mix in the flour until you have a dough

Put the dough in a piping bag that has a big star tip on it

Long, churros-shaped strips of dough should be piped onto the baking sheet that has been prepared

Put it in the oven and bake for 20 to 25 minutes, or until it's crispy and golden brown

Put ground cinnamon and coconut sugar in a small bowl and mix them together

Mix the cinnamon and sugar together and roll the churros in it while they are still warm

If you want, you can melt vegan chocolate chips and drizzle them over the churros before serving

Ingredients:

• 1 3-4 pound corned beef brisket with spice packet
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• 8 small red potatoes, quartered
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• 4 carrots, peeled and cut into 2-inch pieces
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• 1 onion, sliced
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• 1 head cabbage, cut into wedges
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Instructions:

Slow cook the corned beef brisket with the spice packet inside

Put cabbage, carrots, onions, potatoes, and brisket in a circle

Add enough water to cover the food

For 8 to 9 hours, or until the meat and vegetables are soft, cover and cook on low heat

Ingredients:

• 1/2 cup mayonnaise
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• 2 tablespoons sour cream
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• 2 tablespoons white vinegar
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• 2 tablespoons sugar
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/4 teaspoon celery seed
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• 4 cups shredded cabbage
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• 1 cup shredded carrots
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• 1/4 cup diced red onion
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Instructions:

In a mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, black pepper, and celery seed until well combined

In a large salad bowl, combine shredded cabbage, shredded carrots, and diced red onion

Pour the creamy dressing over the cabbage mixture and toss until all the ingredients are evenly coated with the dressing

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together

Serve the coleslaw chilled and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1/4 cup olive oil
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• 2 cloves garlic, minced
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• 2 tablespoons fresh lemon juice
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• 1 teaspoon lemon zest
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• 1 teaspoon dried oregano
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• 1 teaspoon dried thyme
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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Instructions:

Add lemon juice, lemon zest, oregano, thyme, salt, and black pepper to a small bowl

Then mix in the olive oil

In a plastic bag that can be closed again or an airtight container, put the chicken breasts

After putting the chicken in the bag or container, add the marinade

Seal it up and put it in the fridge for at least an hour or overnight

Before you start cooking, heat the oven to 375F 190C

Put the chicken breasts that have been marinated and all of the marinade into a baking dish

Put the chicken in the oven and bake for 25 to 30 minutes, or until it's fully cooked, the middle is no longer pink, and the juices run clear

If you want, you can serve it hot with fresh herbs or lemon slices on top

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 cup plain Greek yogurt
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1 teaspoon garlic powder
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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• 2 cups Brussels sprouts, halved
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• 2 tablespoons olive oil
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Instructions:

Preheat oven to 400F 200C

In a bowl, mix together Greek yogurt, breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper

Coat each chicken breast evenly with the yogurt mixture

Place the coated chicken breasts on a baking sheet lined with parchment paper

In a separate bowl, toss Brussels sprouts with olive oil, salt, and pepper

Spread Brussels sprouts around the chicken on the baking sheet

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and Brussels sprouts are tender

Serve hot and enjoy!

Ingredients:

• 4 cups shredded cabbage
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• 1 cup thinly sliced red onion
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• 1 cup thinly sliced carrot
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• 1/2 cup apple cider vinegar
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• 1/4 cup water
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• 2 tablespoons sugar
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• 1 teaspoon salt
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• 1 teaspoon dried oregano
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• 1/2 teaspoon red pepper flakes optional
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• 1/4 teaspoon black pepper
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• 2 cloves garlic, minced
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• 1/4 cup chopped fresh cilantro optional
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Instructions:

In a large bowl, combine the shredded cabbage, sliced red onion, and sliced carrot

In a small saucepan, heat the apple cider vinegar, water, sugar, salt, dried oregano, red pepper flakes if using, black pepper, and minced garlic over medium heat

Stir until the sugar and salt dissolve, and the mixture comes to a simmer

Pour the hot vinegar mixture over the cabbage mixture in the bowl

Toss everything together until well combined, ensuring the cabbage is coated with the vinegar mixture

Cover the bowl and let the curtido sit at room temperature for at least 30 minutes to marinate and develop flavors

You can also refrigerate it for a few hours or overnight for a stronger flavor

Before serving, toss in chopped fresh cilantro if desired

Serve the Quick Curtido Salvadoran Cabbage Slaw as a side dish with tacos or other Latin American dishes

Ingredients:

• 2 ripe plantains
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• 1 ripe avocado
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• 8-10 large shrimp, peeled and deveined
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• 2 cloves garlic, minced
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• 1/2 teaspoon cumin powder
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1/4 cup fresh cilantro, chopped
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• 1/4 cup red onion, finely diced
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• Juice of 1 lime
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• Cooking spray
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Instructions:

Preheat your oven to 375F 190C

Peel the ripe plantains and cut them into 1-inch thick slices

Spray a baking sheet with cooking spray and place the plantain slices on it

Bake for about 15 minutes, flipping them halfway through, until they are golden brown and crispy

While the plantains are baking, prepare the shrimp

In a bowl, combine minced garlic, cumin powder, paprika, salt, and pepper

Toss the shrimp in this seasoning mixture, ensuring they are well coated

Heat olive oil in a pan over medium-high heat

Add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque

Remove from heat

In a separate bowl, mash the ripe avocado and mix in the chopped cilantro, finely diced red onion, and lime juice

Season with salt and pepper to taste

Once the plantains are done, remove them from the oven and let them cool slightly

To assemble the cups, use the back of a spoon to create a hollow in each plantain slice, forming a cup shape

Fill each plantain cup with a spoonful of the avocado mixture, and top with a cooked shrimp

Garnish with additional cilantro if desired

Serve immediately as a delicious appetizer or snack!

Ingredients:

• 1 pre-made flatbread crust
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• 1 cup cooked chicken breast, shredded
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• 1/2 cup buffalo sauce
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• 1/4 cup ranch dressing
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• 1 cup shredded mozzarella cheese
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• 1/4 cup blue cheese crumbles
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• 1/4 cup sliced red onion
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• 2 tablespoons chopped fresh cilantro
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• Salt and pepper to taste
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Instructions:

Turn on your oven and heat it up to 425F 220C

Put the buffalo sauce and shredded chicken in a bowl and mix them together

Toss the chicken to cover it all over

Place the ready-made pizza crust on a pizza stone or baking sheet

Spread the ranch dressing out evenly on the flatbread crust, making sure to leave a little space around the edges

Add half of the mozzarella cheese shreds to the ranch dressing

Spread the buffalo chicken mixture out evenly on top of the flatbread that has cheese on it

Add the blue cheese crumbles, the rest of the mozzarella cheese, and the sliced red onion to the buffalo chicken

Add pepper and salt to taste

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese puffs up

Take it out of the oven and let it cool down a bit before cutting it

Add chopped cilantro as a garnish

Enjoy while hot!

Ingredients:

• 4 cups shredded cabbage
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• 1 cup thinly sliced red onion
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• 1 cup thinly sliced carrot
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• 1/2 cup apple cider vinegar
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• 1/4 cup water
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• 2 tablespoons sugar
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• 1 teaspoon salt
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• 1 teaspoon dried oregano
• 
  
• 1/2 teaspoon red pepper flakes optional
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• 1/4 teaspoon black pepper
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• 2 cloves garlic, minced
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• 1/4 cup chopped fresh cilantro optional
• 
  

Instructions:

In a large bowl, combine the shredded cabbage, sliced red onion, and sliced carrot

In a small saucepan, heat the apple cider vinegar, water, sugar, salt, dried oregano, red pepper flakes if using, black pepper, and minced garlic over medium heat

Stir until the sugar and salt dissolve, and the mixture comes to a simmer

Pour the hot vinegar mixture over the cabbage mixture in the bowl

Toss everything together until well combined, ensuring the cabbage is coated with the vinegar mixture

Cover the bowl and let the curtido sit at room temperature for at least 30 minutes to marinate and develop flavors

You can also refrigerate it for a few hours or overnight for a stronger flavor

Before serving, toss in chopped fresh cilantro if desired

Serve the Quick Curtido Salvadoran Cabbage Slaw as a side dish with tacos or other Latin American dishes