White Corn Guacamole

If you’re anything like me, you know that while the main ingredient in guacamole is avocados- a mushed avocado just doesn’t taste the same. Now, don’t get me wrong avocados are fucking amazing, and so is quac BUUUUUT for me guacamole has to be extra, over the top, spectacular! So I don’t just simply mash an avocado and throw in some onions, no baby, we go all out for this one. So get ready to spend 10 extra minuets to make the best tasting guacamole you’ve ever had, you’re welcome!

Ingredients:

- 4 Avocados 

- White Corn (you can use yellow to but like... white corn slaps)

- Cherry Tomatoes

- Red Onion

- Jalapeños

- Cilantro 

- 1 Lime

- Salt

- Pepper

Instructions:

1. Alright so hears the deal, you can make your guac anyway you want. That’s why above

I didn’t list any measurements. Once you mash your avocados (leaving some delicious 

chunky bits) just start adding as much of whatever you desire! Don’t like tomatoes? Leave

them out. Wanna add black beans? Put that shit in there! The best part about cooking is the 

creativity it lends out. So sit back and enjoy your delicious guacamole with some chips and 

A margarita- and turn your home into the trendiest cantina in all of quarantine!

Sesame Ginger Salmon Salad

Oddly enough, I’m not really big on putting fish into salads, but something about these sounded like they really paired well to dinner. PRO TIP, if this seems a little over ambitious for you, there is no shame in just buying one of the premade salad mixtures from the store, just limits your creativity. Overall this recipe was fairly simple, and turned out pretty damn good! 

- Salmon Filet 

- Ginger 

- Garlic

- Soy Sauce (1/2 cup)

- Brown Sugar (1/4 cup)

- Honey (3 tbsp)

- Sesame Seeds

- Green Onions

- Green and Red Cabbage

- Kale

- Shredded Carrots 

- Green Peas

- Nuts (Cashews, Almonds, or Peanuts) 

Instructions:

1. Start by browning some minced garlic and ginger in a pan.

2. Cook salmon about 4-6 mins on each side to desired level.

3. When the salmon is cooked, add in soy sauce, brown sugar, and honey and let it thicken. Let cooked salmon rest while you make the salad. 

4. Cut up cabbage and kale, then stir in carrots, peas, and which ever nuts you’d like. 

5. Mix salad together and begin plating, place salmon on top and pour the sauce lightly overtop salmon and salad as dressing.

6. Garnish the top with sesame seeds and green onion!

Baklava

This is going to be extra short and simple because if I need to explain to you why baklava is the best dessert ever created, you’re simply not worthy of enjoying it. LET IT BE KNOWN, baklava is not as hard as people make it out to be!

- 1(16 oz) Package of Phyllo Dough

- 3 cups of Pecans, Walnuts, or Pistachios (personally I like to use all 3) 
- 1 Stick of Butter
- 2 teaspoons of Cinnamon
- 1 cup of Water

- 1 cup of Granulated Sugar

- 1/2 cup of Honey

- 1 tablespoon of Vanilla Extract 

*Optional* Orange

Instructions:

1. PRO TIP, I always forget to thaw my phyllo dough- so MAKE SURE you take it out of the freezer and let it sit at room temp for 3 hours (otherwise you’ll be making baklava at 1:30am).

2. Preheat the oven to 350 degrees Fahrenheit.

3. Unroll the phyllo dough and cover with a damp cloth so it stays moist and doesn’t dry out.

4. Either pulse together your nuts or just smash them until you get a crumble consistency, add the cinnamon to the nuts.

5. Melt the stick of butter and use a pastry brush to coat the bottom of your pan generously. Quickly place two sheets of the phyllo dough down and then coat the top of the phyllo dough with butter again (use a pastry brush). Continue this process of adding two sheets and topping with butter an additional 3 times (8 total sheets) to create the “base”.

6. When you have your base created, bush the top with butter and spread out a thin layer of the nut/cinnamon mixture over top. 

7. Then place two sheets of phyllo dough on top of the nut mixture and repeat this process until your desired thickness has been reached.

8. Now to make the top, basically you’re just recreated the base. Do the set of placing two sheets and coat with butter a total of 4 times (8 sheets).

9. Brush the top layer of phyllo dough with butter and cut your pastry.

10. You will bake for 50 minutes total!

11. With 15 minutes left, start making the only simple syrup, add 1 cup of water and 1 cup of sugar to a pan and bring to a boil. When it begins to boil, add in your honey and vanilla (for a special ingredient i like to squeeze a little bit of orange into the syrup as well) and let it simmer until the pastry is done cooking. 

12. Remove the baklava from the oven and pour the syrup overtop while still warm.

13. Let it cool for a few hour or preferably overnight (I like it chilled) and there you have, the best dessert ever created, enjoy!

Blood Orange Habanero Margarita

SURPRISE a recipe without gin! Some of you may find this hard to believe but i'm actually not the biggest tequila fan- however I do love myself a good margarita. Back when I lived in Wyoming, "spicy" margs were all the rage and for good reason (not to mention you're forced to drink water which helps avoid any hangover). Typically spicy margs are made with jalapenos, so I figured i'd try out something new and let me tell you- I am thoroughly impressed.

- Tequila

- Package of Fresh Blood Oranges
- 6 Limes
- Simple Syrup
- Habanero peppers

- Crushed Red Pepper Flakes

- Coarse Salt

Instructions:

1. Start by juicing your blood oranges and then juice your limes. 

2. You're going to want to give the tequila some of that heat and flavor, so I suggest cutting up 1-2 habanero peppers and infusing it into the tequila, let the tequila marinate for a few hours or overnight. Strain out the peppers and seeds after infusing.   

3. Rub the rim of your glass with a lime and dip into a mixture of crushed red pepper flakes and salt. 

4. Add your ice to your glass and then begin by pouring the 1.5-2oz (depending on how strong you'd like it) of your spicy tequila. 
5. Then pour .5oz of lime juice followed by another .5oz of simple overtop.
6. Top off with 2oz of blood orange juice.

7. Garnish the margarita with a habanero pepper and serve!