Ariel Winter

A new recipe ft. Luke trolling me at the end😩🙃 Fish Tacos with Spicy 🥵 Saucy Slaw + Pineapple Jalapeño Salsaaaaaa 💃🏻 Spicy Saucy Sauce + Slaw: 1/2 ripe avocado 1/2c sour cream 1/4c mayo 4 garlic cloves Lime juice—fresh, LOTSSS Salt 1 tbsp sugar Sriracha—depends on your spice capabilities 😅 but 3–4 tbsp or more! Shredded red or green cabbage Pineapple Salsaaaaa: Chopped pineapple Jalapeño—seeded + chopped (I couldn’t find gloves that fit lol) Finely chopped red onion Lime juice For the fish!: 2 tbsp mayo 2 eggs 2 tbsp flour 3/4c panko Salt, pepper, garlic powder Cod!!!—salt + peppered Olive oil spray I start by making the sauce so it chills while I make the fish. Toss everything in a food processor (or bowl). While it blends, shred your cabbage. Taste + adjust (more lime/salt/sriracha depending on your taste!!!). Mix some sauce w/ cabbage in a bowl, then chill both. Prep/chop the salsa ingredients, mix them all together and chill in the fridge!! Now let’s make our crispy fish!! Preheat oven to 400°. In one bowl, mix eggs + mayo. In another, mix flour, panko, salt, pepper, garlic powder. Cut cod into ~2in pieces. Dip each in egg mix, then breadcrumb mix and coat well. Add to baking sheet (use parchment if needed), spray all over w/ olive oil spray. Bake 8 min, flip, spray again, bake 5ish more minutes until crispy + fish flakes. Lastly, assemble!!! I like to do sauce, fish, slaw, pineapple salsa ✨ Enjoy even though I’m struggling bc I made them too spicy for me this time!!!!! lol #fishtacos #summerrecipes #simplerecipes

Stings a little for sure 🥲

Okay guys I don’t eat spicy food often clearly, but if you love spicy food you have to try this!!! Buffalo Cauliflower Bites NOT for the weak 🌶️ lovers ONLY😂 (I am the weak) 1 Large Cauliflower Head— cut into florets, rinsed and dried 1/2c Flour Garlic Powder Paprika Hot Paprika Chili Powder Salt Black Pepper 1/2c Water Hot Sauce Lemon Juice Melted Butter Blue Cheese Dressing or Ranch Carrots Celery Preheat your oven to 450 degrees. If you are using a nonstick baking sheet like the one I am, great! If not, use cooking spray or line it with parchment paper. In a large bowl, combine flour, garlic powder, paprika, hot paprika, chili powder, salt, black pepper and water and whisk until smooth. Add cauliflower to the batter and mix to coat. Spread the cauliflower onto the baking sheet in a single layer with space between them. Bake in the oven for 20-25 minutes. You want them lightly brown! Halfway through you’ll want to flip them :) In another bowl, combine hot sauce, melted butter and lemon juice until well mixed. Brush the buffalo sauce over the cauliflower and return to the oven to bake for another 15 minutes or so until they brown. Serve hot with whatever dressing you prefer and raw veggies!!! Enjoy and prepare for spicy butthole because these are SPICYYYYY🥵😅😂 #cauliflowerrecipes #buffalocauliflower #creatorsearchinsights

If you love pesto, this recipe is so easy and delicious, it’s a must try!!! Creamy Pesto Sun Dried Tomato Gnocchi 🤌🏻 Sun Dried Tomatoes (chopped) & 1tbsp accompanying oil 4 Garlic Cloves (minced) 1c Heavy Whipping Cream 1/4c White Wine 1/4c Pesto Salt Pepper Freshly Grated Parmesan Gnocchi (I used frozen gnocchi that I got from the store!) Set a skillet on the stove on medium heat with a table spoon of sun-dried tomato oil. Chop the sun-dried tomatoes and add to the oil once hot. After a minute or so of cooking the tomatoes, add your minced garlic and stir. Next add the heavy cream and white wine, stirring between each addition. Let the sauce cook for a few minutes, stirring occasionally. Then add the pesto, salt and pepper and mix well. If you use store bought frozen gnocchi like I did, bring a pot of salted water to a boil on the stove and then add the gnocchi. Cook until *just* al dente and then add to the sauce. Mix the gnocchi up in the sauce and then plate it! Grate some fresh parmesan and enjoy right away!!! :) #gnocchi #gnocchirecipe #DinnerIdeas #weeknightdinner #creatorsearchinsights

I may be biased because I loveeee lemon but you guys have to try this!! Perfect dessert for an Easter gathering 🫶🏼🍋 Lemon Olive Oil Cake! Recipe by @Modern Honey Cake: 1c Olive Oil 1 1/3c Whole Milk 3 Eggs Fresh Lemon Zest 1tbsp Fresh Lemon Juice 2c Sugar 2c Flour 1tsp Baking Powder 1/2tsp Baking Soda 1tsp Salt Frosting: 1/2c Butter— softened 8oz Cream Cheese— softened 4c Powdered Sugar 1tbsp Lemon Juice— fresh 1/2tsp Almond Extract Lemon Zest 1.5tsp Vanilla Bean Extract Garnish: Mint Blackberries Preheat your oven to 325 degrees and grease two 9in cake pans. Cut 2 circular sheets of parchment paper and place them flush in the bottom of your cake pans. In a large mixing bowl, add oil, whole milk, eggs, lemon zest and lemon juice. Cream together. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir into egg mixture and fold it in. Pour batter into the baking pans. Place into the preheated oven and bake for 30-36 minutes or until a toothpick inserted into the middle of each one comes out clean. If you use 3 8-in pans, bake for 20-26 mins! When they are done baking, remove them from the oven and let them cool! Frosting: In a large mixing bowl, cream together butter and cream cheese for about 5 minutes until light and fluffy. Make sure to scrape the sides of the bowl down often. Add the powdered sugar, lemon juice, vanilla, almond extract, and lemon zest and mix. Then chill. After the cakes have cooled (I didn’t have a ton of time to let mine cool but let yours cool!!!), spread frosting on top of one of the cooled cake layers. Place the second layer on top and spread frosting all over. Garnish with blackberries and mint! Cut a slice and enjoy :) #creatorsearchinsights #springrecipes #lemonoliveoilcake #springbaking

Okay pasta lovers, this recipe is a must try for spring and such a great way to get all your veggies in!!! Pasta Primavera🤌🏻 Recipe by Love & Lemons 1 Yellow Squash— sliced into half moons 1 Zucchini— sliced into half moons Asparagus— chopped into 1in pieces 1c Cherry Tomatoes— halved 1c Red Onion— thinly sliced Garlic Cloves— sliced Olive Oil Frozen Peas— thawed Pecorino Cheese— grated Penne Pasta Lemon Juice— fresh Red Pepper Flakes Basil— fresh Salt Pepper Boil a large pot of salted water. Once it’s boiling, cook the pasta to al dente. Drain and toss with a tiny bit of olive oil to prevent the pasta from sticking. Heat more oil in a large, deep skillet over medium heat. Add in the squash, zucchini, asparagus, tomatoes, onion, garlic, salt and pepper. Sauté for 3 to 4 minutes, or until the veggies are all tender. Add in the pasta, peas, cheese, lemon juice and red pepper flakes. Toss to combine. Taste and add more seasoning if you want! When you’re satisfied, plate it and add some fresh basil. Enjoy and get those veggies :)! #creatorsearchinsights #pastarecipe #springrecipes

If you aren’t a big seafood fan, you may just not be preparing it the right way!!! This is one of my favorite ways to eat fish🐟 Miso Marinated Sea Bass 🤤🤤🤤🤤🤤 1/3c Dark Brown Sugar 1/3c Mirin 1/3c Sake 1/3c White Miso 3tbsp Soy Sauce Sea Bass Filets Veggie Oil Whisk together sugar, mirin, sake, white miso and soy sauce until fully combined. Place your sea bass filets into a baking dish skin side up and pour the marinade in just up to the skin, making sure to fully cover all of the sea bass meat. Marinate in the fridge for 3-6 hours (the longer the better SERIOUSLYYYYY). After you’re done marinating, heat the veggie oil in a skillet over medium heat and place your filets skin side up. Cook 3-4 minutes on each side and then remove. The fish should flake easily and be a beautiful dark caramel color on top! If desired you can cook down the marinade and drizzle on top but make sure to cook it down well because the raw fish was in it! I usually serve it over a herbed rice pilaf! Enjoy!!!! :) #DinnerIdeas #seabass #seafoodrecipes

Shredded Beef Enchiladas Inspired by Buratta and Bubbles 🤤 Enchilada Sauce: 3tbsp all purpose flour 3tbsp chili powder 1.5tbsp Chipotle smoked red jalapeño powder 1.5tbsp Cayenne pepper 1tbsp Chili lime seasoning 3c chicken stock 1 (15oz) can tomato sauce 3tbsp Mexican Seasoning 2tsp cocoa powder 2tsp ground cumin 1tsp roasted garlic powder 1tsp espresso powder 1tbsp Hot paprika 1tbsp Smoked paprika 1tsp onion powder 1tsp oregano 1/2tsp cinnamon Salt Enchiladas: Enchilada sauce Carne Asada from Trader Joes— you will pressure cook it 🤤 Flour Tortillas Thick cut 3 cheese Mexican shredded cheese Medium diced roasted green chilis Red onion Black beans— drained and rinsed In a dry skillet over medium heat, add flour and chili powders and whisk constantly for about 5 minutes. Then slowly stir in the stock and continue to whisk so the flour doesn’t clump. Add the tomato sauce and the rest of the powders and seasonings. Cook until the sauce thickens— about 10-15 minutes. Taste to make sure the sauce is to your liking or add more seasonings, then set aside once you’re satisfied. Time to bring out your pressure cooker!!!! Or you can slow cook it in the oven but pressure cooking is soooooooooooooo much faster and easier in my opinion! Add the onions, meat and just enough of the enchilada sauce to cover the meat to the pressure cooker. You want to reserve enough sauce to cover the top of the enchiladas. If you don’t have enough to cover the meat, you can make up the difference in the pressure cooker with water. Close the lid and set your pressure cooker for an hour and 15 minutes. In a little pan, add the black beans and diced green chilis with a little bit of the enchilada sauce and heat. Set aside. Once the meat is done, discard the liquid and shred all of it on a plate or a cutting board. Bring out your baking dish and grease it with cooking spray. Place a very thin layer of enchilada sauce on the bottom. On a separate plate, place a tortilla down and begin to assemble: meat, beans + chilis and cheese in the center. Fold each side of the tortilla toward the center to roll the enchilada and place seam side down in the baking pan. Repeat until you are out of meat. Top the enchiladas with the remaining enchilada sauce and a lot of cheese. Bake for 20 minutes and then broil for the last minute or two to realllllllllllyyyyyy get your cheese nice and melty! Let it sit for a few minutes out of the oven before serving, then add whatever toppings you like!!!! Enjoy!!!! #enchiladas #weeknightdinner

Casper and @JustFoodforDogs … a love story 🫶🏼 Seriously the only food I will feed my dogs!! It’s made with fresh, human grade ingredients and as you can see they LOVE the taste. Only the best for my babies!!!🐶🐶🐶 #justfoodfordogs #dogsoftiktok #dogtok

🐇🥕🐣Happy Easter!!!!!🐇🥕🐣 Hoppy Easter in the last slide lol🤓 I made lemon olive oil cake and baked beans to bring to lunch but I forgot to take a pic 😭 What did y’all eat?! I hope you had a great day!!! 🫶🤍 #easter #OOTD

Figuring out how to eat this was a challenge but it slapped nonetheless!!! Peach Caprese Salad🍑🍅 Heriloom Tomatoes Peaches Baby Yellow Tomatoes Mozzarella Prosciutto Basil Leaves Salt Flecks Balsamic Vinegar Of Modena (I loveeee Fini) Slice the heirloom tomatoes thin, peaches into wedges, baby yellow tomatoes in half and mozzarella. Arrange everything the way you’d like on the plate and sprinkle salt flecks over it all. Then drizzle the balsamic and enjoy! :) #creatorsearchinsights #capresesalad #summersalad

Ok guys I promise I didn’t eat the foil so don’t come for me!!! Blueberry🫐 Streusel✨ Muffins🤤 Recipe by Culinary Hill 2c Flour 1c Sugar 2tsp Baking Powder 1/2tsp Salt 2 Eggs 1/2c Milk 1 tsp Vanilla 1/2c Butter— melted Blueberries— washed and drained! Streusel Topping: 1/4c Flour 1tbsp Light Brown Sugar 1tbsp Dark Brown Sugar 2tbsp Sugar Cinnamon Salt 2tbsp Butter— cold, cut into cubes Preheat your oven to 400 degrees. While it heats, line your muffin pan with liners! In a large bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs until smooth. Add in the milk, vanilla and butter and whisk until well combined. Add egg mixture to the flour bowl and stir until combined. The dough will look kind of lumpy and that’s okay!!! Add in the blueberries and combine. Next, prepare your streusel topping✨In a separate bowl, combine flour, dark brown sugar, light brown sugar, granulated sugar, cinnamon and salt. Then add in the cold butter and use a pastry cutter until the topping is crumbly and coarse. Fill each muffin cup about 3/4 of the way with batter and top each one with streusel. Bake for about 18-22 minutes, until a tooth pick inserted in the middle comes out clean and the tops are puffy! Enjoy your muffins!!!!

Guys… feta is one of my favorite foods ever so if you feel the same this simple recipe is GIVING and you have to try!!! Recipe inspired by @The Mediterranean Dish ✨ 2 blocks of feta— 4oz each Phyllo dough, thawed Honey Sesame Seeds Preheat your oven to 350 degrees. Unwrap your phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo dough with olive oil, then add one of the feta blocks to the phyllo towards the bottom closest to you. Fold the sides to almost cover the cheese. Then brush the phyllo with olive oil again. Continue to fold the phyllo around the feta until completely folded. Repeat with the 2nd block of feta and remaining phyllo dough sheets. Brush the top of both wrapped phyllo blocks with more olive oil and then arrange them seam side down on a nonstick baking sheet. Bake them in the oven for about 20 minutes, until the phyllo is golden and crispy on both sides. Once it’s done, remove it from the oven very carefully and transfer to the serving plate! Drizzle with honey and sprinkle with sesame seeds. Serve and enjoy!!!!! PS. I used too much feta and it came out the sides so use only 4oz instead of a whole block for each! #feta #greekrecipes #bakedfeta