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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!
⭐️ CREAMY TUNA PASTA BAKE ⭐️ 1 (8 oz) block feta cheese 2 pints cherry tomatoes 1 shallot, diced 3 cloves garlic, smashed ½ cup extra virgin olive oil Pinch red pepper flakes Salt and pepper Zest ½ lemon 1 (5 oz) can tuna 10 oz al dente rigatoni pasta Grated parmesan cheese INSTRUCTIONS Preheat oven to 400°F. In a large ovenproof making dish, place the feta in the center of the dish and add the tomatoes, shallot garlic, and olive oil around. Season with salt and red pepper flakes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. Meanwhile, cook the pasta according to pasta instructions. Add the cooked pasta and tuna and stir. Add parmesan cheese on top. . . . . . #pastafresca #pastasauce #pastaporn #pastalovers #pastatime #pastapasta #pastalover #foodlover #pasta #pastamania
⭐️ BABY CORN STIR FRY ⭐️ 1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon minced ginger ½ pound sliced mushroom 1 head broccoli, cut into florets 1 red bell pepper, sliced 1 green bell pepper, sliced 1 (15 oz) can baby corn 1 8 oz can water chestnuts Sesame seeds, for garnish Sauce ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice vinegar 1 tablespoon honey Optional: 1-2 teaspoons sriracha (or more if you like the spice) INSTRUCTIONS In a bowl, add the soy sauce, sesame oil, rice vinegar, honey and sriracha. In a large wok, add the oil and wait for it to shimmer. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushroom, broccoli, bell peppers, baby corn and water chestnuts and cook for about 5-7 minutes, until they begin to soften. Pour in the sauce and cook for another 3-4 minutes. Garnish with sesame seeds. . . . . . #homemade #healthyfood #stirfry #homecooking #foodstagram #stirfryveggies #foodblogger #healthylifestyle
White wine, butter, and a porcini mushroom liquid is simmered and evaporated separately, making a delicious blend of flavors. ⭐️ MUSHROOM PASTA ⭐️ 1 ounces of dried porcini mushrooms 1 cup baby bella mushroom, sliced 2 tablespoons of butter ¼ cup of reserved pasta water ¼ cup of white wine 1 pound of your preferred pasta Cook pasta according to package instructions. Reserve pasta water! Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 15 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Chop the hydrated porcini mushrooms. In a medium skillet, add butter until it melts. Add the baby Bella mushrooms and cook for 5 minutes. Add the porcini mushrooms, wine, and the filtered water and cook on high until the liquid is almost evaporated. Remove from heat and add the reserved pasta water as well as the pasta. Top with parmesan cheese if you wish. #mushroompastasause #mushroompastawithatwist #pastarecipe #mushroompasta #pastalover #mushrooms
This couscous is one of my favorite side dishes to make. It is so simple and you can whip it up in a matter of minutes! ⭐️ INSTANT POT PEARL COUSCOUS ⭐️ 2 tablespoons olive oil 1 cups of pearl couscous 1 ¼ cups of broth (vegetable broth for vegetarian) ¼ cup of chopped parsley ½ lemon, squeezed INSTRUCTIONS In an Instant pot, hit the saute button and add 2 tablespoons of olive oil and add the couscous. Toast for about 2-3 minutes. Pour in the broth and the couscous. Cover and pressure cook on high for ZERO minutes, and when it is done, let it naturally release. With a fork, fluff up the couscous. Add freshly squeezed lemon juice and garnish with fresh parsley. #couscous #couscoussalad #vegan #homemade #couscousrecipe #couscousworld #foodlover
This Cheese Shrimp and Poblano Pepper with Salsa Verde is one of my mother’s delicacies. Most of her dishes include ingredients like salsa, cilantro, and poblanos. 1 pound large shrimp, skin off and deveined 1 tablespoon sazon 1 small yellow onion, diced 3 cloves garlic, minced 2-3 poblano peppers ½ cup sour cream ½ cup salsa verde ½ cup mozzarella Juice of ½ lime Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. When dry, cut the pepper into slices. Season shrimp. In a bowl add the shrimp and season with sazon and salt. Make the Shrimp. In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another minute. Remove from heat and add the sour cream and salsa verde as well as the sliced poblano peppers. Bake the Shrimp. Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.
Are you a red salsa or green salsa type of person? This Tomatillo Poblano Sauce is my favorite salsa of all time. My mom has been making this since we were very young and you can adjust your spice level by adding more or less serrano peppers. 10-12 tomatillos, or about 1 pound 1 poblano pepper, top cut off 2 cloves of garlic ½ red onion 2 serrano peppers, tops cut off (you can add more if you want it spicier) ¼ cup cilantro leaves Juice of ½ lime Salt, to taste INSTRUCTIONS Bring a pot of water to boil. Add the tomatillos, poblano pepper, garlic cloves, onion, serrano peppers and boil for 10 minutes, until the tomatillos are soft. Strain and add the ingredients into a blender, along with the lime juice, cilantro, and salt. Blend until smooth.
This Bok Choy is one of my most popular recipes in my blog so I needed to share it again. The dipping sauce is fantastic! ⭐️ AIR FRIED BOK CHOY ⭐️ 1 bunch baby bok choy Non-stick cooking spray 2 tablespoons sesame oil 1 teaspoon garlic powder 1 tablespoon sesame seeds Dipping sauce ½ cup of soy sauce ½ cup of rice vinegar 1 tablespoon of sesame oil 1 tablespoon honey 1 teaspoon of red pepper flakes (or more if you desire) Rinse the bok choy and pat dry. Cut the baby bok choy lengthwise. Spray the inside of the air fryer with non-stick cooking spray. Place the baby bok choy cut side up. Drizzle sesame oil and sprinkle garlic powder on the bok choy. Air fry at 350°F for 5-6 minutes. Meanwhile make the dipping sauce. Combine the soy sauce, rice vinegar, sesame oil and red pepper flakes. Sprinkle the bok choy with sesame seeds and dip into the sauce.
When I was a kid, I hardly ate fries because my parents didn’t let me. They had a misconception that fries were all deep fried and super unhealthy. These air fried sweet potato fries are perfectly good for you, use less oil, and are just as crispy! ⭐️ AIR FRIED SWEET POTATOES ⭐️ 2 medium sweet potatoes, cut into ¼ inch sticks Avocado or olive oil spray 2 teaspoons Cajun Seasoning 2 teaspoons smoked paprika Flaky sea salt 2 tablespoons freeze dried chives INSTRUCTIONS Peel and slice the sweet potatoes into ¼ inch sticks. Add the fries to a mixing bowl and a good amount of oil spray on the fries. Sprinkle the Cajun seasoning, smoked paprika, and salt. Mix to combine. Add the fries to an air fryer basket, all in one layer, and cook at 380°F for about 14 minutes, flipping once halfway. Air fry until golden brown and crispy on the outside. Timing varies on the air fryer. Garnish with freeze drives chives and serve with your favorite condiment.
These cinnamon rolls are such a hit and perfect for the fall. I love using @naturesgardenus Heart Healthy Mix for these cinnamon rolls, which uses a blend of cranberries, walnuts, almonds, Brazil nuts and pepitas. To be honest, I was snacking on them while I baked I made this recipe! 2 cans cinnamon rolls 1/2 cup salted butter 1 cup brown sugar 1 small package @naturesgardenus Heart Healthy Mix 1/4 cup milk Preheat oven to 400F. Combine butter and brown sugar in a saucepan. Use medium heat until it looks like caramel. Pour mixture in a 13 x 9 inch pan. Sprinkle with the @naturesgardenus Heart Healthy Mix. Place cinnamon rolls in an even layer on top. Pour milk over the cinnamon rolls. Bake in the oven for 15-18 minutes. Take the pan out of the oven. Flip the cinnamon rolls onto a board and serve.
⭐️ AIR FRYER BUFFALO CAULIFLOWER ⭐️ 1 head of cauliflower, cut up into florets ¼ cup of olive oil ¼ cup of hot sauce, I used Cholula 2 teaspoons of chili powder 2 teaspoons of pepper ½ teaspoon of onion powder 1 cup of bread crumbs ½ cup of Parmesan cheese Salt, to taste Optional: Ranch or blue cheese INSTRUCTIONS Put the cauliflower in a large bowl and throw in the olive oil, hot sauce, chili powder, pepper, onion powder, and salt and toss. In another bowl, add the bread crumbs and the parmesan cheese. Using the hot sauce mixture as glue, toss the cauliflower in the sauce, then coat with the parmesan-bread crumbs, and place on the baking sheet. Repeat with the rest. Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy. Serve with ranch or blue cheese. . . . . . #cauliflower #vegetarian #foodie #veggies #yummy #airfried #airfryer
This is the easiest way to make chicken less boring is by breading, adding lots of lemon, butter, and pepper to make a mouthwatering sauce. This one-skillet dinner comes together in minutes and it is so delicious! ⭐️ CHICKEN LIMONE ⭐️ 3 whole chicken breasts, sliced lengthwise 3 tablespoons of olive oil Zest and juice of 1 lemon ½ lemon, sliced ½ cup of flour 3 tablespoons of butter 1 tablespoon fresh parsley Salt and pepper, to taste INSTRUCTIONS Rub chicken with 1 tablespoon of olive oil, lemon zest, salt and pepper. In a shallow bowl, add flour. Dip the chicken in the oil mixture, then dredge the chicken on both sides. On a large pan on medium high, place olive oil and wait for it to shimmer. Add the chicken and sear the chicken until golden, about 5 minutes on each side. Remove the chicken. Reduce heat to medium and place the butter and the sliced lemon into the pan, until caramelized, about 1 minute on each side. Reduce the heat to medium low and now add the juice of the lemon juice and parsley. Let the liquid simmer for about 3 minutes, scraping up any brown bits on the bottom with a wooden spoon. Return the chicken back into the pot. Depending on the thickness of the chicken, simmer until the chicken is coked through, about another 6-12 minutes, until the chicken reaches an internal temperature of 165°F. Serve the chicken with the lemon sliced on the top! . . . . . #chicken #chickenrecipes #chickensofinstagram #chickenbreast #foodpics #foodies