alicerbear

A delightful combination of fresh tuna, salmon, creamy avocado, crisp cucumber, and smooth cream cheese rolled in sushi rice and nori. This Fairmont Roll from Oishi Sushi at Ko is a perfect blend of flavors and textures, offering a taste of Hawaii's finest seafood.

Ingredients: 200g sushi rice. 4 sheets nori seaweed. 100g fresh tuna, thinly sliced. 100g fresh salmon, thinly sliced. 50g avocado, sliced. 50g cucumber, julienned. 50g cream cheese, sliced. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Cook sushi rice according to package instructions. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 cm of nori uncovered at the top edge. Place tuna, salmon, avocado, cucumber, and cream cheese in a line across the center of the rice. Using the bamboo mat, tightly roll the sushi into a cylinder, using a bit of water to seal the edge of the nori. Slice the roll into 8 equal pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

These vegan chocolate protein waffles are a delicious way to enjoy chocolate without feeling bad about it. They make a tasty and healthy breakfast or brunch choice because they are full of plant-based protein and have a strong cocoa flavor.

Ingredients: 1 cup whole wheat flour. 1/2 cup vegan protein powder. 1/4 cup cocoa powder. 1 tablespoon baking powder. 2 tablespoons maple syrup. 1 1/2 cups almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. Vegan chocolate chips optional, for topping.

Instructions: Put vegan protein powder, cocoa powder, baking powder, and whole wheat flour in a large bowl. Mix the dry ingredients together with the almond milk, vanilla extract, maple syrup, and melted coconut oil. Mix until everything is well mixed and a smooth batter forms. Warm up the waffle iron and, if needed, lightly grease it with coconut oil. Spread the batter out evenly on a waffle iron that has already been heated, and cook it according to the directions on the package until it is golden and crispy. If you want, you can serve it warm with vegan chocolate chips on top. Have fun!

A delicious recipe for Maple and Bourbon Brined Turkey that offers the ideal balance of savory and sweet flavors with a touch of smoke. Perfect for parties and celebrations.

Ingredients: 1 whole turkey 12-14 pounds. 1 cup pure maple syrup. 1 cup bourbon. 1 cup kosher salt. 1/2 cup brown sugar. 4 cloves garlic, minced. 2 tablespoons black peppercorns. 4 sprigs fresh rosemary. 4 sprigs fresh thyme. 4 cups cold water. Ice cubes.

Instructions: Mix the brown sugar, kosher salt, bourbon, minced garlic, black peppercorns, rosemary, and thyme in a big pot. Over medium heat, bring the mixture to a simmer and stir until the sugar and salt are completely dissolved. Take it off the stove and allow it to come to room temperature. After adding 4 cups of cold water to the mixture, transfer the entire turkey to a large container or brining bag. Make sure the turkey is completely submerged in the brine by pouring it over it. If necessary, add ice cubes to cool the mixture. To guarantee uniform brining, turn the turkey periodically while it is chilled for at least 12 hours or overnight. Close the bag or cover the container. Set the temperature of your smoker to 275F/135C. After taking the turkey out of the brine, give it a good rinse and use paper towels to pat dry. After placing the turkey on the smoker rack, smoke it for about three to four hours, or until the internal temperature reaches 165F 74C. During this time, bast the bird once an hour with more maple syrup and bourbon mixture. Before carving, give the smoked turkey 20 minutes to rest. Savor the deep flavors of bourbon and maple that are infused into the succulent, smoked turkey.

Enjoy the delicious mix of smooth vanilla ice cream and crunchy Kit Kat bars covered in chocolate and graham crackers.

Ingredients: 4 Kit Kat bars. 2 cups vanilla ice cream. 1 cup chocolate chips. 1/4 cup milk. 1 cup crushed graham crackers.

Instructions: Put parchment paper on the bottom of a baking sheet. Cut Kit Kat bars into little pieces. Melt chocolate chips and milk in a bowl that can go in the microwave. Stir the mixture until it is smooth. Melt some chocolate and roll Kit Kat chunks in crushed graham crackers. Put the covered Kit Kat pieces on the baking sheet that has been set up, and then freeze them for 15 minutes. In the meantime, put vanilla ice cream in the fridge for about 10 minutes to soften it. Put a toothpick into each piece of coated Kit Kat. Cover the whole Kit Kat with ice cream by dipping each toothpick into softened vanilla ice cream. Put them back on the baking sheet and freeze them for at least two hours, or until they are firm. Serve and have fun!

This vegan Lemon Burst Poke Cake is great for any event because it is light, sour, and cool. The lemony taste is sure to please everyone!

Ingredients: 1 box vegan lemon cake mix. 1 cup water. 1/3 cup vegetable oil. 1/4 cup lemon juice. 1/2 cup powdered sugar. 1 cup boiling water. 1 package lemon Jell-O mix 3 ounces. 1 tub vegan whipped topping. 1 lemon, sliced for garnish.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking dish. Put the vegan lemon cake mix, water, vegetable oil, and lemon juice in a large bowl. Mix everything together well. Put the batter in the baking dish that has been prepared, and then bake it according to the directions on the package. Give it 10 minutes to cool down. Hot water and powdered sugar should be mixed in a small bowl until the sugar is completely mixed in. Add the lemon Jell-O mix and mix it in until it's all mixed in. Make holes in the cake all over with a fork. Making sure the Jell-O fills all the holes, slowly pour it over the cake. Put the cake in the fridge for at least four hours or overnight. Spread the vegan whipped topping over the cake and top it with lemon slices before serving.

This savory chickpea breakfast bowl is packed with protein, fiber, and nutrients to kickstart your day. It's a delicious and satisfying vegan option to break the monotony of your morning routine.

Ingredients: 1 cup cooked quinoa. 1 cup cooked chickpeas. 1 cup chopped spinach. 1/2 cup cherry tomatoes, halved. 1/4 cup diced red onion. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in the diced red onion and cook until it turns clear. Spice up the chickpeas with smoked paprika, garlic powder, salt, and pepper after you add them to the pan. After 5 minutes, the chickpeas should be a little crispy. Put cooked quinoa, sauted chickpeas, chopped spinach, and half-cut cherry tomatoes in a serving bowl. Add fresh parsley as a garnish. Enjoy while hot!

This classic margarita recipe has the right amount of sweetness from agave nectar and triple sec, along with the right amount of sourness from fresh lime juice. The salt rim gives the drink a savory contrast that goes well with its flavors.

Ingredients: 2 oz tequila. 1 oz fresh lime juice. 1/2 oz triple sec. 1 tsp agave nectar. Salt for rimming. Lime wedge for garnish. Ice cubes.

Instructions: To rim a glass, rub the lime wedge around the edge and then dip it in salt. Put ice cubes in the glass. Put tequila, triple sec, fresh lime juice, and agave nectar in a shaker. After shaking it well, strain it into an ice-filled glass. Add a wedge of lime to finish. Serve and have fun!

This Seared Ahi Tuna Salad is a delightful combination of fresh flavors and textures. The tender, sesame-crusted ahi tuna contrasts beautifully with the crisp salad greens, creamy avocado, and tangy dressing.

Ingredients: 2 ahi tuna steaks 6 ounces each. 2 tablespoons sesame seeds. 2 tablespoons soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated fresh ginger. 4 cups mixed salad greens. 1 cucumber, thinly sliced. 1 avocado, sliced. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Wet the ahi tuna steaks with paper towels and pat them dry. Salt and pepper the tuna steaks, and then sprinkle sesame seeds all over them. Grate ginger, soy sauce, sesame oil, and rice vinegar together in a small bowl. Whisk the ingredients together to make the dressing. Place the pan on high heat. When the pan is hot, sear the tuna steaks for one to two minutes on each side until they are just barely done. Take the tuna out of the pan and let it rest for a few minutes. Then, cut it into thin slices. Put mixed salad greens, cucumber slices, avocado slices, green onions, and chopped cilantro in a large bowl. Pour the dressing over the salad and gently toss it to coat it. Place some of the salad on each plate and top it with sliced tuna. Add lime wedges as a garnish and serve right away.