They Call me Mike Taylor

Smoked Crusted Salmon is a delectable and nutritious dish that is ideal for any occasion. Brown sugar, salt, pepper, and smoked paprika give the salmon a sweet and smoky flavor that will impress your guests. This recipe is simple to make and can be made ahead of time, making it ideal for any party or gathering.

Instructions: In a mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Place a sheet of aluminum foil on top of the salmon fillet. Rub the spice mixture over the salmon fillet, coating both sides. Refrigerate the salmon for 4-6 hours, covered with another sheet of aluminum foil. Preheat the smoker to 225F. Place the salmon on the smoker for 2-3 hours, or until the internal temperature reaches 145F. Remove from the smoker and set aside for 10 minutes to rest before serving.

Grilled Carne Asada Beef is a tasty and versatile meat that goes well in salads, tacos, and burritos. The marinade adds tangy citrus and savory spices to the flank steak. This makes the beef tender and juicy, and the smoky char from the grill is delicious.

Ingredients: 1.5 lbs flank steak. 1/4 cup soy sauce. 1/4 cup fresh lime juice. 4 cloves garlic, minced. 1/4 cup chopped cilantro. 2 tbsp olive oil. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste.

Instructions: Put garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper in a bowl. Add the soy sauce and mix them all together. Lay the flank steak out in a shallow dish. Pour the marinade over it and make sure it covers the whole steak. Put it in the fridge with the lid on for at least two hours, or overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. Grill the steak for 6 to 8 minutes on each side, or until it's done the way you like it. After 5 minutes, cut it into thin slices across the grain. Cut up carne asada and put it in salads, tacos, or burritos.

Prep Time: 10 minutes

Cook Time: 15 minutes

Turn your leftover turkey into a wholesome and delicious meal with this easy Instant Pot recipe. The combination of shredded turkey, wild rice, and aromatic herbs creates a comforting dish that's perfect for a quick family dinner.

Ingredients: 2 cups leftover turkey, shredded. 1 cup wild rice, rinsed. 1 onion, finely chopped. 3 carrots, diced. 3 celery stalks, chopped. 4 cups chicken broth. 1 tsp garlic powder. 1 tsp dried thyme. 1/2 tsp black pepper. Salt to taste. 2 tbsp olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add chopped onion, carrots, and celery. Saut until vegetables are softened. Stir in shredded turkey, wild rice, garlic powder, thyme, black pepper, and salt. Pour in chicken broth and stir well. Cancel saut mode. Close the lid and set Instant Pot to high pressure for 15 minutes. Once cooking is complete, allow natural pressure release for 5 minutes, then quick release remaining pressure. Open the lid, stir the mixture, and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

You can make these tasty baked potatoes with just a few simple seasonings and a sprinkle of Parmesan cheese. The outside is crispy and the inside is fluffy. Ingredients: 4 medium-sized potatoes. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Instructions: Get the oven ready by heating it up to 400F 200C. Potatoes should be scrubbed clean and dried well. Use a fork to make several holes in each potato. Add paprika, salt, pepper, garlic powder, and olive oil to a small bowl. Mix them together. Make sure that the oil mixture covers all of the potatoes evenly by rubbing them with it. Put the potatoes on a baking sheet that has parchment paper on it. Bake the potatoes for 45 to 50 minutes, or until they are soft and cooked all the way through. Take the potatoes out of the oven and add grated Parmesan cheese to each one. Put the potatoes back in the oven and bake for five more minutes, or until the cheese melts and starts to bubble. Before serving, sprinkle potatoes with chopped fresh parsley. Prep Time: 10 minutes Cook Time: 50 minutes

These beetroot chocolate ganache macarons are a colorful take on a traditional French treat. The earthy beetroot powder flavors the delicate and chewy macarons, which are filled with a rich and creamy chocolate ganache.

Instructions: Macaron Recipe: Preheat the oven to 300F 150C. In a mixing bowl, foam up the egg whites. Gradually add the granulated sugar and beat until stiff peaks form. Sift the powdered sugar, almond flour, and beetroot powder together. Fold the dry ingredients into the egg white mixture gently, taking care not to overmix. Fill a piping bag with a round tip with the mixture. Pipe small circles onto a parchment-lined baking sheet. Allow 30 minutes for the macarons to rest before baking. Bake the macarons for 12-15 minutes, or until they are set but not browned. Allow the macarons to completely cool before filling them with chocolate ganache. Heat the heavy cream in a saucepan over medium heat for the Chocolate Ganache. Remove the cream from the heat once it begins to simmer and stir in the chocolate chips and butter. Stir the mixture until the chocolate and butter are melted and smooth. Allow the ganache to cool until it thickens and becomes easier to pipe. Fill a piping bag with a small round tip with the ganache. Pipe half of the macarons with ganache and sandwich with the other half. Serve and have fun.

Savory goodness of this Creamy Rigatoni Alfredo with Bacon recipe - a delectable twist on a classic favorite.

A popular type of sushi roll is the Dragon Roll, which has shrimp, crab, avocado, and nori wrapped in rice and nori. It has masago and a spicy mayo sauce on top to make it taste and feel better.

Ingredients: 1 cup sushi rice, cooked. 4 nori sheets. 1/2 lb cooked shrimp, sliced in half lengthwise. 1/2 lb imitation crab sticks. 1 avocado, sliced. 1 tbsp mayonnaise. 1 tsp sriracha sauce. 1 tsp sesame oil. 2 tbsp masago fish roe. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Lay a bamboo sushi mat on a clean surface and place a nori sheet on top. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange the sliced avocado, shrimp, and crab sticks in a line across the center of the rice. Mix mayonnaise, sriracha, and sesame oil in a small bowl, then drizzle over the filling. Using the bamboo mat, carefully roll the sushi into a tight cylinder. Sprinkle masago over the top of the roll. Slice the roll into 8 pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

The addition of crunchy crushed peanuts and cookies elevates this homemade vanilla ice cream, which is perfectly creamy and delicious. It's a fun and festive treat that's perfect for any occasion, served on a colorful rainbow cone.

Instructions: Whisk together the heavy cream, whole milk, sugar, and vanilla extract in a large mixing bowl until the sugar is dissolved. Fill an ice cream maker halfway with the mixture and churn according to the manufacturer's instructions. Add the crushed peanuts and cookies in the last few minutes of churning. Place the ice cream in a container and place in the freezer for at least 2 hours, or until firm. Scoop the ice cream into a rainbow cone and serve.

Enjoy a classic steak dinner with tender, juicy medium rare steak paired perfectly with crispy garlic butter potatoes.

These gluten-free roasted cheesy breakfast potatoes are a delightful morning treat. Crispy and seasoned to perfection, they are topped with melted cheddar cheese and fresh parsley for a burst of flavor. Perfect for a gluten-free breakfast or brunch!

Ingredients: 4 cups diced potatoes. 1/4 cup olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh parsley.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the diced potatoes to a large bowl. Add the garlic powder, onion powder, paprika, salt, and black pepper. Toss the potatoes until they are well covered. Put the potatoes that have been seasoned out on a baking sheet that has been lined with silicone baking mats or parchment paper. After the oven is hot, roast the potatoes for 25 to 30 minutes, or until they are golden brown and crispy. To make sure they brown evenly, stir them once or twice during cooking. Shred some cheddar cheese and put it on top of the potatoes after taking them out of the oven. Put the baking sheet back in the oven and cook for another two to three minutes, until the cheese melts and starts to bubble. Take it out of the oven, add chopped fresh parsley on top, and serve hot. Have a great time with your gluten-free breakfast potatoes!

Prep Time: 10 minutes

Cook Time: 30 minutes

Here's an easy slow cooker recipe for Olive Garden's famous Chicken Gnocchi Soup that you can make at home. The dish is creamy, hearty, and full of tender chicken, vegetables, and pillowy gnocchi. It's the ideal meal for a cozy evening at home.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 cup diced onion. 1 cup diced carrots. 1 cup diced celery. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup half and half. 1 cup heavy cream. 1 cup grated Parmesan cheese. 16 oz potato gnocchi.

Instructions: Diced chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, oregano, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Add the gnocchi, heavy cream, half-and-half, and Parmesan cheese about 30 minutes before you serve. It will take about 30 minutes of cooking with the lid on and off until the gnocchi is fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Bake up some love with these Surprise Heart Cupcakes. Perfect for special occasions or just because.

A tasty and nutritious stir-fry dish made with tofu and an array of vibrant vegetables. It's very flavorful and easy to prepare.

Ingredients: 200g tofu, cubed. 1 cup broccoli florets. 1 cup bell peppers, sliced. 1 cup snap peas. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: In a large skillet, heat vegetable oil over medium-high heat. Add cubed tofu and stir-fry until golden brown. Remove from the skillet and set aside. In the same skillet, add garlic and ginger. Saut for a minute until fragrant. Add broccoli, bell peppers, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Return the tofu to the skillet and add soy sauce and sesame oil. Stir-fry for another 2 minutes. Season with salt and pepper to taste. Serve hot and enjoy your Tofu and Vegetable Stir Fry!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Violet Syrup Plum Popsicles are a delightful treat, combining the floral sweetness of violet syrup with the juicy tanginess of ripe plums. Perfect for a refreshing summer indulgence!

Ingredients: 1 cup violet syrup. 2 cups diced ripe plums. 1/2 cup water.

Instructions: Violet syrup, diced ripe plums, and water should all be put in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least 4 hours, or until it's completely frozen. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Nachos in a Cup are a perfect outdoor summer party snack. They're portable, delicious, and easy to customize with your favorite toppings. No need for plates or utensils!

Ingredients: 1 bag of tortilla chips. 1 cup of shredded cheddar cheese. 1/2 cup of diced tomatoes. 1/4 cup of diced red onions. 1/4 cup of sliced black olives. 1/4 cup of pickled jalapeo slices. 1/4 cup of sour cream. 1/4 cup of guacamole. 1/4 cup of salsa. Fresh cilantro leaves for garnish.

Instructions: Arrange tortilla chips in a layer at the bottom of a small bowl or cup. Over the chips, scatter a layer of shredded cheddar cheese. Diced tomatoes, diced red onions, and sliced black olives should be added in layers. For a spicy touch, add a few pickled jalapeo slices on top. Continue layering until the cup is full or the desired amount is reached. Add a drizzle of salsa, a dollop of sour cream, and a spoonful of guacamole to finish. Add some fresh cilantro leaves as a garnish for a taste explosion. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 0 minutes