Maxine Dubois

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I am a food blogger and foodie influencer with a passion for cooking. Due to my dad’s job, I moved around most of my life. I was given a rare and valuable opportunity to live in diverse countries that not only allowed me to expand my awareness of other cultures, but also allowed me to grow and develop into someone with an unrelenting appreciation and insatiable fascination for food!

Member Since JULY 18, 2020
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Spinach and artichoke dip is a creamy and cheesy dip made with cooked spinach, chopped artichoke hearts, cream cheese, sour cream, and various seasonings. 1 (10 ounce) package frozen chopped spinach 1 (7.5 oz) jar of marinated artichokes, drained and chopped 1 (8oz) block of cream cheese 1 cup mayonnaise ½ cup water 3 cloves of garlic, minced 2 teaspoons chili powder Optional: 2 teaspoons @yondu.usa Umami 2 cups grated parmesan cheese 3 cups grated pepper jack cheese 1 tablespoon chopped green onion Salt and pepper, to taste #spinach #artichoke #spinachartichokedip

Sous vide (pronounced “soo veed”) is a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely controlled water bath at a consistent and relatively low temperature. The term “sous vide” is French for “under vacuum,” which refers to the vacuum-sealing process used in this method. 1. Preheat the Sous Vide Bath: Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature according to your desired doneness: For medium-rare pork (recommended): 135°F (57°C) For medium pork: 140°F (60°C) For well-done pork: 150°F (66°C) 2. Season the Pork Rack: Season the pork rack generously with salt, pepper, and any other seasonings you like. You can also add herbs, garlic, or other aromatics for extra flavor. Make sure the seasoning is evenly distributed. 3. Vacuum Seal or Use Resealable Bags: If you have a vacuum sealer, place the seasoned pork rack in a vacuum-sealable bag and vacuum seal it according to the manufacturer’s instructions. If you don’t have a vacuum sealer, use the water displacement method: Place the seasoned pork rack in a resealable freezer bag, leaving the top unsealed. Slowly lower the bag into the water bath, allowing the water pressure to push the air out of the bag. Seal the bag just before it’s fully submerged. 4. Sous Vide Cooking: Submerge the sealed pork rack in the preheated water bath. Ensure it’s fully submerged and that there are no air pockets. Cook the pork rack for the desired time: 4 to 8 hours is typical for sous vide pork racks, but longer cooking times are also acceptable. 5. Finishing the Pork: After the sous vide cooking time has elapsed, remove the pork rack from the water bath. If you want to enhance the texture and flavor, you can finish it by pan searing, a hot grill, in a hot oven, or using a kitchen torch. Sear the pork for a few minutes on each side until it develops a beautiful crust. 6. Rest and Slice: Allow the pork rack to rest for a few minutes before slicing. This helps redistribute the juices and ensures a juicier result. Slice the rack into individual chops or serve it as a whole roast.

In English, this dish is called a Mexican Noodle Casserole. Sopa seca directly translates to “dry soup.” There are many variations to this dry soup, but one thing that is similar, is that the broth is cooked until evaporated, giving the dish its name. 🔗Link in bio for full recipe or google “sopa seca cilantroparsley” ½ cup of chopped red onion 2 garlic cloves, minced 1 7 oz package of Fideo 1 ½ cups of chicken or vegetable broth (for vegetarian) 1 10 oz can of diced tomatoes, or fresh 1 tablespoon of olive oil 1 avocado, sliced ¼ cup chopped cilantro Optional: ½ cup crumbled cotija cheese to garnish INSTRUCTIONS In a large skillet, start by adding the olive oil on medium heat and wait for it to shimmer. Add the onion for about 5 minutes, until soft and translucent. Toss in the garlic for 1 minute, until fragrant. Pour in the Fideo. Stir often to avoid burning the noodles for about 2-3 minutes, until toasted. Add the can of diced tomatoes, stir for 1 minute. Add the chicken broth and wait until the broth boils. Lower heat and add salt and pepper. Keep cooking on low heat for about 12-15 minutes, until the liquid evaporates and the noodles are cooked through. Garnish with sliced avocado, cilantro, and cotija cheese.

Prepare this Baked Lemon Chicken and Potatoes Tray for a satisfying and wholesome meal that’s sure to impress your family and friends. 🔗Link in bio for full recipe or google “baked lemon chicken cilantroparsley” 1 pound bone in chicken thighs or drumsticks 3 cloves garlic, minced 1 tablespoon garlic powder Juice of 1 lemon 3 tablespoons olive oil 1-2 russet or Yukon gold potatoes, sliced ½ inch thick 1 lemon, sliced Olive oil, for drizzling Salt, to taste ¼ cup parsley, for garnish In a bowl, add the chicken, garlic, garlic powder, lemon juice, olive oil, and salt. Marinate in the fridge for one hour. Preheat the oven to 400°F. In a large baking pan, drizzle olive oil. In an even layer, add the potatoes and marinated chicken. Keep the marinade aside. Top with the sliced lemon on top. Drizzle with more olive oil on top. Bake in the oven for 20 minutes. Take the baking pan out, and pour the leftover marinade over the chicken. Place the chicken back in the oven and bake for another 25 minutes. Take the chicken out and garnish with fresh parsley.

✨ HOT CHEETOS ELOTE✨ 🔗Link in bio for full recipe or google “hot Cheetos elote cilantroparsley” 4 ears corn, shucked 4 tablespoons butter, melted Zest of 1 lime Juice of 1 lime ⅓ cup sour cream 3 tablespoons mayonnaise 1 large bag Flamin’ Hot Cheetos, crushed ¼ cup of crumbled cotija cheese Put the Cheetos in a food processor and pulse. Alternatively, you can put them in a Ziplock bag and crush them with a rolling pin. Place the crushed Cheetos in a large shallow dish. In a small bowl, combine the melted butter and lime zest. With a brush, spread the mixture onto the corn. Grill the corn on high heat for 10 minutes, turning once halfway. In another bowl, add the lime juice, sour cream and mayo. Brush the grilled corn with the mayo sour cream sauce and toss in the Cheetos after. Repeat with the rest. Top with cotija cheese.

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