Maxine Dubois

Beyond its nutritional benefits, the vibrant colors and flavors from chorizo, bacon, eggs, and vegetables create an enticing plate, encouraging even picky eaters to dig in. 🔗 link in bio for full recipe or Google “breakfast skillet cilantroparsley” 6-8 ounces chorizo sausage, sliced or crumbled 4-6 strips of bacon, chopped 4 large eggs 1 cup diced potatoes (precooked or parboiled for quicker cooking) ½ cup diced bell peppers (assorted colors for more vibrant appearance) ½ cup diced onions 1-2 cloves garlic, minced ½ cup shredded cheddar or Mexican blend cheese (optional) Salt and pepper to taste Fresh cilantro or green onions for garnish (optional) Olive oil or cooking spray #breakfast #breakfastskillet #egggang

This pork tenderloin has the crispiest crust and loaded with spices. It is a great for meal prepping and having them as left overs. It is hearty, rich and delicious. If you have never made pork tenderloin recipe before, this is a great beginners recipes and you don’t need must experience cooking. 🔗 link in bio for full recipe or google pork tenderloin cilantroparsley 1.5 pounds pork tenderloin 2 tablespoons brown sugar 1 tablespoon paprika 2 teaspoons black pepper 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt ½ teaspoon onion powder ¼ teaspoon ground cayenne 1 tablespoon olive oil

Prepare your taste buds for an explosion of contrasting flavors, as we delve into the crispy, succulent shrimp coated in a luscious, tangy sauce that will leave you craving more. This shrimp takes less than 10 minutes to make and can be served with pad thai, lo mein or fried rice. 🔗 link in bio for full recipe or Google “sweet and sour shrimp cilantroparsley” 1 pound large shrimp, peeled and deveined Kosher salt and black pepper 2 tablespoon light brown sugar 2 tablespoon fish sauce 2 tablespoon rice vinegar 3 tablespoons roasted peanuts, finely chopped 3 scallions, thinly sliced crosswise 2 tablespoons lime juice ½ teaspoon red-pepper flakes Sesame seeds #shrimp #sweetandsourshrimp #shrimps #shrimpgang

The eclipse has started!! 🤣 #avocadolover

Indulge in culinary romance with our Marry Me Chicken recipe. Tender chicken, kissed by almond flour and bathed in a creamy, garlic-infused sauce. Pair this love affair on a plate with @stfranciswinery Zinfandel for a match made in gastronomic heaven. ❤️🍷 

3 tablespoons olive oil 4 thick chicken breasts ½ cup almond flour 1 medium onion, minced 4 cloves garlic, minced 3 tablespoons salted butter Salt and pepper 1 teaspoon oregano 1 small jar sun-dried tomatoes, drained from oil and chopped ½ cup chicken broth 1 cup spinach 1.2 cup heavy cream ⅓ cup grated parmesan cheese Cook Mode Prevent your screen from going dark INSTRUCTIONS Dredge the chicken. In a shallow plate, add the almond flour and dredge all four pieces of chicken in the flour. If you need more flour, feel free to use more. Brown the chicken. In a large saucepan on medium high heat, add oil and wait for it to shimmer. Brown the chicken on both sides, about 4 minds on each side, and set aside on a plate. (Chicken does not need to be cooked through yet). You may need to brown the chicken in batches. Add veggies. In the same saucepan, add onion and butter, and cook until soft about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sundried tomatoes, stirring frequently. Seasons with salt, pepper, and oregano. Cook chicken. Return the chicken, add spinach and pour in the chicken broth. Change heat to medium low, cover, and cook for 10-15 minutes, until the chicken is white, cooked through, and no longer pink on the inside. Make the sauce: Take the chicken back out and set aside on a plate. Turn heat off and stir in the cream and parmesan in the sauce. Stir well and pour that sauce over the chicken. #MarryMeChicken #WinePairing #datenightdelight

There’s something undeniably satisfying about sinking your teeth into a perfectly cooked pork chop. The juicy meat, enhanced by a flavorful coating, creates a culinary experience that leaves you craving more. 🔗 link in bio for full recipe 4 bone-in pork chops, about ½ inch thick pork (see notes for baking option) ⅓ cup all-purpose flour, for dredging 2 large eggs 1 tablespoon Worcestershire sauce 1 ½ cups breadcrumbs 1 tablespoon fresh thyme leaves Olive oil, for frying #porkchops #breaded #milanesa #breadedporkchops

Imagine perfectly tender snapper fillets, coated in a symphony of crunch and seasoning, baked to golden perfection! 4 snapper fillets or any white fish fillets ½ cup flour 1 cup panko breadcrumbs 1 teaspoon paprika ½ teaspoon garlic powder 1 egg, beaten 1 tablespoon Worcestershire sauce Salt and pepper, to taste Tostadas or tortilla chips (for serving) Lime wedges (for serving) Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper. Prepare the coating station: In three separate shallow dishes or bowls, set up your coating station. In the first bowl, add the flour. In the second bowl, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper. In the third bowl, beat the egg and mix in the Worcestershire sauce. Coat the fish fillets: Dip each fish fillet first into the flour, shaking off any excess. Next, dip the fillet into the beaten egg mixture, allowing any excess to drip off. Finally, coat the fillet with the seasoned panko breadcrumbs, pressing the breadcrumbs onto the fish to adhere well. Place the coated fillet on the prepared baking sheet. Repeat for all fillets: Repeat the coating process for each of the remaining fish fillets. Bake the fish: Place the baking sheet in the preheated oven and bake the fish for approximately 12-15 minutes or until the fillets are cooked through and the panko coating is golden and crispy. Serve: Once the fish is done baking, remove it from the oven and serve the panko-crusted snapper on tostadas or with tortilla chips. Garnish with lime wedges for added flavor.

Chiles en Nogada is a traditional Mexican dish created to represent the green, white and red colors of the Mexican flag. My parents currently live in Mexico City, and every time I go visit, this is the first thing I order! 🔗 recipe in link in bio Chiles 7 poblano peppers 1 ½ pounds of ground beef ¼ red onion 1 clove garlic 1 can diced tomatoes ⅛ teaspoon ground cloves ⅛ teaspoon cinnamon 1 teaspoon of onion powder Salt and pepper, to taste Garnish ½ cup of pomegranate seeds ¼ cup chopped cilantro Walnut Sauce: ½ cup of shelled walnuts ¼ cup of cream cheese ½ cup of milk 2 tablespoons of crema Mexicana or sour cream 6 tablespoons of heavy cream

🥔 Crispy perfection awaits with this homemade salt and vinegar chips recipe! 🌟 Thinly slice 5 large Russet potatoes and soak them in white distilled vinegar for 2 hours for that iconic tangy flavor. 🍟 After a sprinkle of salt, pop them in the oven at 350°F until golden and crunchy, about 30-40 minutes. 🌿 🔗 link in blog for full recipe! Get ready to snack like never before! #HomemadeChips #SaltAndVinegar #CrispyGoodness #SnackTimeDelight

Prepare to immerse yourself in the delightful aromas of sautéed onions and garlic, the sweet tanginess of cherry tomatoes, and the comforting allure of a velvety tomato sauce. 🔗 link in bio for full recipe or google “salami spaghetti cilantroparsley” 8 ounces (about 225g) spaghetti 100g salami, sliced or diced (choose your favorite type of salami) 1 medium onion, finely chopped 2-3 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup tomato sauce Fresh basil leaves, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for serving) #spaghetti #pastalove #pastalover #pastalovers

🍔 Elevate your burger game with these mouthwatering Mushroom Swiss Burgers! 🍄✨ Made with a savory blend of ground beef and shiitake mushrooms, these patties are bursting with flavor. 😋 Topped with gooey melted cheese and sautéed mushrooms and onions, each bite is a symphony of deliciousness. 🧀🌿 Perfect for your next BBQ or weeknight dinner, these burgers are sure to be a hit with family and friends! 2 pounds of ground beef 1 pound of fresh shiitake mushroom 1 ounce of dried shitake mushrooms 1 large sweet Vidalia onion 3 cloves garlic, minced 1 teaspoon of garlic powder 1 teaspoon of onion powder 3 tablespoons of Worcestershire sauce 3 tablespoons of butter 6 slices of cheddar or Swiss cheese Salt and pepper to taste Start by pulsing the dried shiitake mushroom in a food processor until it turns into a powder. Add the ground beef into a bowl along with the mushroom powder, garlic powder, onion powder, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste. With your hands, mix until everything is combined. Form the patties, they should be about 5-6 patties! Make the mushroom and onion toppings. In a saucepan on medium high heat, add the butter and 2 tablespoons of Worcestershire sauce. When the butter melts, add the onion and stirring for about 3 minutes. Add the fresh mushrooms and sauté for about 6 minutes, stirring occasionally. Turn heat to low and keep sautéing for 10 more minutes. Grill the burgers for about 5-8 minutes per side. You should cut the thickest patty and check the inside to see if you need to cook for longer. When the burgers are almost done, add the cheese and allow to melt. Optional: grill the buns for 30 seconds to 1 minute on each side before serving! Assemble the burgers and top with the sautéed mushroom and onions! #BurgerGoals #MushroomSwissBurger #DeliciousEats #BBQSeason