"Sizzling Delights"

Berry Chantilly Cake. Equipment: Stand Mixer Round Piping Tip and Piping Bag Ingredients Vanilla Cake Recipe 13 oz bleached cake flour 13 oz granulated sugar 3 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 8 oz butter unsalted 2 teaspoon vanilla extract 1 teaspoon almond extract 10 oz whole milk room temperature 3 oz vegetable oil 3 large eggs room temperature Chantilly Cream Ingredients 16 oz cream cheese softened 8 oz unsalted butter softened 16 oz mascarpone cheese softened 22 oz powdered sugar sifted 1 teaspoon almond extract 1 teaspoon vanilla extract 8 oz heavy whipping cream 2 teaspoon instant pudding mix Or any other whipped cream stabilizer. Berry Cake Filling 2 cups fresh or frozen berries 2.5 oz sugar 1 oz water 1 oz cornstarch 1 teaspoon lemon zest 2 teaspoon lemon juice Instructions Vanilla Cake Instructions Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking. Place 4oz of the milk and oil in a separate bowl or cup and set aside Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand. Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. Add in ⅓ of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly. Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator. Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well. Chantilly Cream Instructions Cream together the softened butter, cream cheese and mascarpone cheese together until smooth. Add in the powdered sugar and continue creaming until combined Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix. Fold your cream cheese mixture and whipped cream together to make your frosting. Berry Cake Filling Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer. Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. Cool berry filling before using. See additional video instructions: https://youtu.be/bIKO3xCveFE Notes Use two 8"x2" round cake pans for this recipe but you can use the cake batter calculator to adjust the recipe for whatever cake pan you want. 1. Make sure all your ingredients (eggs, cream cheese, milk, butter etc) are room temperature. 2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out. 4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12% Cake flour is a soft, low protein flour of 9% or less. Cake flour sources: UK - Shipton Mills Cake & Pastry Flour

Bananas Foster Belgian Waffles Ingredients 1 ⅓ cups all-purpose flour ¾ teaspoon baking soda 2 teaspoons white sugar ¼ teaspoon salt 3 eggs 1 ½ teaspoons vanilla extract 1 ⅓ cups milk ⅓ cup melted butter 2 teaspoons baking powder ¼ cup butter ⅔ cup brown sugar 2 teaspoons rum flavored extract 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ¼ cup whole pecans ½ cup pancake syrup (i.e. Mrs. Butterworth's®) 3 bananas, cut into 1/2 inch slices 1 cup heavy cream ¼ teaspoon vanilla extract 1 tablespoon confectioners' sugar Directions Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside. Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes. Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes. Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form. Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

Beef and Quinoa Meatballs. Ingredients 1 pound (95-percent) lean ground beef 3/4 cup cooked quinoa (use frozen or cook it from scratch*) 1/4 cup finely chopped onion 1/4 cup grated carrot 1/4 cup grated zucchini 2 tablespoons ketchup 1 clove garlic, minced 1 tablespoon soy sauce 1/2 teaspoon ground black pepper 1/2 teaspoon fine sea salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 egg, lightly beaten Method Preheat the oven to 450F. Line a large baking sheet with parchment paper; set aside. In a large bowl, mix together all ingredients until well combined. Shape into 16 balls and transfer to the prepared baking sheet. Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot. (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.) Nutritional Info: Per serving: 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g carbohydrates (1g dietary fiber, 2g sugar), 17g protein.

Beer Batter. Ingredients 1 cup all-purpose flour 1 egg, beaten 1 teaspoon garlic powder ½ teaspoon ground black pepper 1 ½ cups beer, or more to taste Directions Combine flour, egg, garlic powder, and black pepper in a medium bowl. Whisk in 1 cup of beer until smooth. Thin batter with up to 1/2 cup additional beer, if desired.

Benefits of Beetroot Powder. Beetroot powder may have many health benefits, including: Improving blood flow: Beetroot powder increases nitric oxide levels, which improves blood flow and reduces blood pressure. Boosting the immune system: Beetroot powder contains high amounts of vitamin C, folate, and other nutrients that support the immune system. Enhancing brain health: Beetroot powder may increase circulation to areas of the brain involved in memory and focus. Supporting eye health: Beetroot powder may support eye health. Promoting healthy-looking skin: Beetroot powder may promote healthy-looking skin. Lowering blood pressure: Beetroot powder may lower blood pressure. Lowering blood cholesterol and fatty acids: Beetroot powder may lower blood cholesterol and fatty acids. Lowering blood sugar: Beetroot powder may lower blood sugar. Protecting liver and kidney function: Beetroot powder may protect liver and kidney function. Improving behavior and attention: Beetroot powder may improve behavior and attention. Preventing tumor formation and growth: Beetroot powder may prevent tumor formation and growth. Beetroot powder is considered a superfood because of its high amounts of nutrients. It contains vitamin C, folate, potassium, fiber, iron, calcium, magnesium, phosphorus, manganese, copper, zinc, and selenium.

Baked Sesame Salmon. INGREDIENTS SESAME SALMON RUB 1/2 C packed light brown sugar 1 Tbsp sesame oil 1 Tbsp soy sauce 2 tsp ginger, minced 1 clove garlic, minced 4 (5 oz) salmon fillets SESAME SALMON GLAZE half of the reserved rub 1 Tbsp water 1 tsp sesame seeds SESAME SALMON GARNISH 2 Tbsp green onions, thinly sliced 1 tsp toasted sesame seeds INSTRUCTIONS Preheat oven to 400º F. In a small bowl mix together all of the rub ingredients and evenly divide. Line a baking sheet with aluminum foil. Evenly arrange the 4 salmon filets on the baking sheet. Coat the top of the filets with half of the rub. Place in the oven and bake at 400ºF for 15-20 minutes. While the salmon is cooking place the remainder of the rub ingredients and 1 Tbsp of water into a small saucepan. Stirring frequently, bring to a hard boil, then remove from the heat. This will melt the sugar and turn the mixture into a glaze. Stir in 1 tsp of sesame seeds and set aside. Once the salmon is done cooking, drizzle the glaze over the salmon. Garnish with green onions and toasted sesame seeds. Serve immediately.

Healthy Banana Bread. Ingredients ¾ cup SPLENDA® Sugar Blend ¾ cup flax seed meal 5 ripe bananas, mashed ¼ cup skim milk ¼ cup low-fat sour cream 2 teaspoons egg whites 2 cups whole wheat flour 1 teaspoon baking soda ½ teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Banana Nut Chocolate Chip Bread. Ingredients 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 ripe bananas, mashed 1 tablespoon milk 1 teaspoon ground cinnamon, or to taste 1 cup white sugar ½ cup butter, softened 2 large eggs 1 cup semisweet chocolate chips Directions Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Banana Oatmeal Snack Cookies. Ingredients 2 bananas, mashed ¼ cup milk 1 large egg, beaten 1 teaspoon honey ½ teaspoon vanilla extract 1 cup rolled oats, or as needed 1 teaspoon ground cinnamon ½ teaspoon baking powder ⅛ teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix together mashed bananas, milk, egg, honey, and vanilla in a bowl. Stir in oats, cinnamon, baking powder, and salt until well combined. Add more oats if the batter is too runny. Spoon mounds of batter a few inches apart onto the prepared baking sheet. Bake in the preheated oven until the tops look dry and edges are golden, about 15 minutes.

This recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place). (PJ. Hamel) Ingredients : 1/2 cup (71g) raisins or King Arthur Jammy Bits, your favorite flavor* 2 cups (227g) King Arthur White Whole Wheat Flour 1 cup (213g) light brown sugar or dark brown sugar, packed 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 2 cups (198g) carrots, peeled and grated 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice) 1/2 cup (43g) shredded coconut, sweetened or unsweetened 1/2 cup (57g) walnuts, chopped 1/3 cup (42g) sunflower seeds or 1/3 cup (43g) wheat germ, optional 3 large eggs 2/3 cup (131g) vegetable oil 2 teaspoons King Arthur Pure Vanilla Extract 1/4 cup (57g) orange juice Instructions Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ. For the best muffin recipes click the Amazon Affiliate Link below: https://amzn.to/45MWizo

These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought! Ingredients 1x 2x 3x ▢1 large Golden Beetroot ▢1 large Beetroot ▢1 large Zucchini ▢1 Large Carrot ▢1 Small Sweet Potato ▢1 Small rutabaga or turnip ▢1/2 teaspoon pepper Adjust to taste ▢1 spray Oil Optional Instructions Preheat the oven to 200C/400F. Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated. Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others. Remove from the oven and allow to cool for a few minutes before eating.

Vegetarian Nachos are easy and delicious Mexican snack or appetizers made with tortilla chips, beans, veggies and cheese. These are baked and best served hot and crispy with sour cream, guacamole and salsa on side. These are perfect for Cinco de Mayo or game-day or simply when entertaining!

Apple Cinnamon Toast Ingredients: 1 tbsp butter softened 4 slices bread 1 apple thinly sliced 1 tbsp ground cinnamon 1 tbsp white sugar Set oven on broil. Spread butter over 1 side of each slice of bread. Toss apple slices with cinnamon and sugar. Layer the apples on top of the toast. Top with more sugar, if desired. Broil for 2-3 minutes or until bread is toasted and sugars are caramelized.

Apple Butter Bars Ingredients ½ cup butter 1 ½ cups all-purpose flour ½ cup packed brown sugar ¼ cup white sugar 1 egg ¾ cup apple butter ½ teaspoon baking soda ½ teaspoon apple pie spice 1 cup raisins 1 cup confectioners' sugar ¼ teaspoon vanilla extract 2 tablespoons milk Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan. Beat butter until creamy. Add 1/2 of the flour, brown sugar, white sugar, egg, apple butter, baking soda, and apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in the prepared baking pan. Bake for 20 to 25 minutes or until a toothpick in center comes out clean. Cool in pan on wire rack. While the apple mixture is cooling, mix confectioners' sugar, vanilla, and 1 to 2 tablespoons milk in a bowl to a drizzling consistency. Drizzle icing over cooled apple mixture. Cut into 36 bars.

Apple Cinnamon White Cake Ingredients: ⅓ cup brown sugar 1 teaspoon ground cinnamon ⅔ cup white sugar ½ cup butter, softened 2 large eggs 1 ½ teaspoons vanilla extract 1 ½ cups all-purpose flour 1 ¾ teaspoons baking powder ½ cup milk 1 apple, peeled and chopped Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Add half the apples and half the brown sugar mixture to the batter. Lightly pat apple mixture into batter. Pour remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Enjoy!

3 Fun Ways To Use Spiral Sliced Ham

Carrot Smoothie. Ingredients 1 cup sliced carrots ½ teaspoon finely shredded orange peel 1 cup orange juice 1 ½ cups ice cubes 3 (1 inch) pieces Orange peel curls Directions In a covered small saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain well. Cool. Place drained carrots in a blender. Add finely shredded orange peel and orange juice. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses. If desired, garnish with orange peel curls.

Apple Jalebi Ingredients 2 Apples , (adjust) For Batter 1 cup All Purpose Flour (Maida) Oil , to deep fry 4 Cardamom (Elaichi) Pods/Seeds 2 tablespoons Curd (Dahi / Yogurt) Pistachios , to garnish Canned Cherries , to garnsh For Dusting: 1 tablespoon All Purpose Flour (Maida) 1 teaspoon Cinnamon Powder (Dalchini) For Sugar Syrup: 300 grams Sugar 1 cup Water Saffron strands , a few Rose water , few drops How to make Apple Jalebi Recipe To begin making the Apple Jalebi Recipe, in a mixing bowl, add all purpose flour, yogurt and add some water and mix well to make a thick batter. Let it rest for 5 to 6 hours. Make sugar syrup by adding sugar, water, saffron, rose water and green cardamom in a saucepan. Make it little thick (2 strings consistency). Take a plate and add 1 tablespoon all purpose flour, 1 tablespoon cinnamon powder and mix well. Peel the skin of an apple, scoop out the seeds, and cut it into roundels. Coat the apple slices in the flour and cinnamon powder. Next dip the apple slices in the batter and deep fry in the hot oil or ghee over a low flame till they are light golden. Do not dip the fried apples in the sugar syrup for too long,otherwise it would turn soggy. Soak them in syrup for 2 to 3 minutes. Take them out from the syrup and garnish with chopped cherries and pistachios. Serve Apple Jalebi Recipe as a party dessert after a diwali meal of Rajma Galouti Kebab Recipe, Paneer Butter Masala Recipe, Puri Recipe, Jeera Rice (Pulao) Recipe and any Raita of your choice.

Apple Pie Egg Rolls. Apple Pie Egg Rolls Crispy, crunchy Apple Pie Egg Rolls are made with just a few ingredients and have a wonderful sweet apple pie filling and cinnamon sugar coating! Ingredients 1 Tablespoon water 1 Tablespoon all-purpose flour 7 egg roll wrappers 21 ounce can apple pie filling (these can be chopped up smaller in the can if you prefer) 3/4 cup granulated sugar 1 Tablespoon ground cinnamon caramel sauce, for dipping (optional) Instructions In a small bowl, whisk together 1 Tablespoon water and 1 Tablespoon all-purpose flour until fully combined. Set aside. On a clean work surface, lay one of the 7 egg roll wrappers with one of the pointy ends facing you. Place ⅓ cup (from the 21 ounce can apple pie filling) at the bottom third of the wrapper. Take that bottom corner and fold it up over the filling. Dip a finger into the water/flour mixture and moisten all the exposed edges of the wrapper really well. Tuck both sides (left and right) of the wrapper over the filling. Continue to tightly roll until you make a little log and everything is sealed. Place on a platter while you continue rolling the rest of the egg rolls. Note: if the wrapper isn’t sealing tightly, add a little more of the water/flour mixture on the inside of the wrapper and seal again. You want these wrapped very tightly so they don’t unroll while frying. This mixture acts as a glue for the wrapper. Fill your deep fryer with oil (to the oil line) and preheat to 350°F. If you don’t have a deep fryer, you can use a dutch oven or other heavy pot and fill with 4 inches of oil and preheat to 350°F. Place a wire rack over a baking sheet and set aside (you’ll use this to put your finished egg rolls on later.) If you don’t have a wire rack, that’s ok, just use a baking sheet. In a small, shallow bowl, stir together 1 Tablespoon ground cinnamon and 3/4 cup granulated sugar. Set aside. Very carefully place 3-4 egg rolls into the deep fryer basket, lower the basket and fry until golden brown, 3-4 minutes. If using a dutch oven, you’ll want to flip them a time or two to make sure they brown evenly. Lift the deep fryer basket up and allow it to drain. Using tongs, take one of the egg rolls out and immediately place it into the cinnamon sugar and roll it around until coated. Place the coated eggroll on the prepared wire rack to catch any excess cinnamon sugar. Repeat this process with the remaining egg rolls and serve warm with caramel sauce, for dipping (optional.)

Ahi Poke. What Is Poke Poke (pronounced POE-keh) is a Hawaiian dish. Its name derives from the Hawaiian word "to slice or cut." The name is a good indicator of what the dish is because poke is traditionally sliced raw fish (usually tuna or octopus) that's marinated in a savory, umami-rich sauce made with soy sauce, sesame oil, and green onions. Poke can be eaten as is, but it's typically served in a poke bowl with other ingredients — like rice, vegetables, and hot sauce. Poke Ingredients This easy poke recipe only has a few ingredients, most of which you probably already have on hand. Ahi Tuna Because you eat it raw, be sure to buy sashimi-grade tuna. Soy Sauce Soy sauce provides umami-rich flavors. Sesame Oil Sesame oil lends a nutty flavor to the marinade. Green Onions Green onions add color and a hint of flavor. Toasted Sesame Seeds Toasted sesame seeds will add a crunch to the poke as well as a light nutty flavor. Macadamia Nuts Macadamia nuts provide a little crunch to go with the soft fish. Crushed Red Pepper (Optional) Use the red pepper if you like a little heat. How to Make Poke Making poke is so incredibly easy. Simply combine all the ingredients in a bowl and allow it to marinate in the fridge for at least two hours. Serve as desired. How to Serve Poke We love serving poke in a poke bowl. What's in a Poke Bowl? There's no one-size-fits-all recipe for poke bowls. You can really let your imagination run wild. Most poke bowls include rice, vegetables (like edamame, cucumbers, carrots), avocado, seaweed, and sriracha. How to Store Poke Poke doesn't last that long because the fresh fish can start to go bad. So, poke is best eaten the day-of or the next day. However, you can store poke in an airtight container in the fridge for up to two days.

Avocado Basil Cucumber Bites. Ingredients Serves 4 1 ripe avocado, peeled and pitted 1/2 cup fresh basil leaves 1 clove garlic 1 cucumber, cut into 1/4-inch slices 1 plum tomato, cut into 1/4-inch slices 1 tablespoon lime juice 1 tablespoon plain yogurt, or to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper Directions Blend avocado, basil, lime juice, garlic, salt, and pepper together in a food processor or blender until smooth. Spread avocado mixture onto each cucumber slice and top with tomato slice and yogurt.

Avocado Breakfast Bowl. Ingredients ½ cup water ¼ cup red quinoa 1 ½ teaspoons olive oil 2 eggs 1 pinch salt and ground black pepper to taste ¼ teaspoon seasoned salt ¼ teaspoon ground black pepper 1 avocado, diced 2 tablespoons crumbled feta cheese Directions Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper. Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

Avocado Pesto. Ingredients 1 (8 ounce) package penne pasta ¼ pound uncooked medium shrimp, peeled and deveined (Optional) 1 medium avocado, peeled and pitted ½ cup fresh basil leaves, or to taste 4 tablespoons grated Romano cheese, divided 2 cloves garlic ½ medium lemon, juiced salt and ground black pepper to taste ¼ cup olive oil, or as needed ¼ cup diced cherry tomatoes, or more to taste (Optional) Directions Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until mostly cooked through, 8 to 10 minutes. Add shrimp to the pot and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes; penne should be cooked through at this point. While the penne is cooking, combine avocado, basil, 2 tablespoons Romano cheese, garlic, and lemon juice in a food processor; season with salt and pepper. Process until smooth. Add olive oil and pulse until creamy. Remove the blade from the food processor; stir diced tomatoes into pesto. Drain penne and shrimp, then return to the pot. Add pesto, season with salt and pepper, and stir to coat. Garnish servings with remaining Romano cheese.

Avocado Spinach Dip. Ingredients 2 cups fresh spinach 1 cup diced avocado ½ cup reduced-fat sour cream ¼ cup chopped red onion 1 tablespoon fresh lime juice 1 tablespoon chopped seeded jalapeno pepper 1 large garlic clove ½ teaspoon salt ⅛ teaspoon ground black pepper hot sauce Directions Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth. Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Crunch Spiced Chickpea Nuts.