Ingredients:

• 2 cups mixed salad greens
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• 1 cup cherry tomatoes, halved
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• 1 cup cooked chicken breast, diced
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• 1/2 cup crumbled blue cheese
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• 1/2 cup cooked bacon, crumbled
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• 1/2 cup hard-boiled eggs, chopped
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• 1/4 cup sliced red onion
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• 1/4 cup diced avocado
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• 1/4 cup chopped fresh chives
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• 1/4 cup buttermilk
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• 2 tablespoons mayonnaise
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• 1 clove garlic, minced
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• 1 tablespoon fresh lemon juice
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• 1/2 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Put the mixed greens at the bottom of a large salad bowl

Put chicken breast dice, blue cheese crumble, bacon crumble, hard-boiled eggs chopped up, red onion slices, avocado dices, and fresh chives chopped up on top of the greens

Mix buttermilk, mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, salt, and pepper in a separate small bowl

This will make the dressing

Dress the salad with the dressing or put it on the side

Just before serving, gently toss the salad to make sure that all of the ingredients and dressing are mixed together

Have fun with your tasty Cobb salad and buttermilk garlic dressing!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 2 tsp vanilla extract
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• 1/2 cup whole milk
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• For Buttercream Frosting:
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• 1 cup unsalted butter, softened
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• 4 cups powdered sugar
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• 1/4 cup whole milk
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• 1 tsp vanilla extract
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• Food coloring optional
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• Sprinkles for decoration optional
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Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely

For the Buttercream Frosting, beat the softened butter until creamy and smooth

Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and fluffy

Add food coloring if desired and mix until the desired color is achieved

Once the cupcakes are completely cooled, frost them with the buttercream frosting using a piping bag or a knife

Decorate with sprinkles if desired

Serve and enjoy your delicious Vanilla Cupcakes with Buttercream Frosting!

Ingredients:

• 4 Brioche burger buns
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• 1 lb ground beef
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• 4 slices of Brie cheese
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• 8 slices of bacon
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• 1/2 cup Caesar dressing
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• 4 lettuce leaves
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• 1 tomato, sliced
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• Salt and pepper to taste
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Instructions:

Preheat grill to medium-high heat

Season ground beef with salt and pepper, then shape into 4 burger patties

Cook bacon on the grill until crispy, then set aside

Grill burger patties for about 4-5 minutes per side, or until desired doneness is reached

During the last minute of grilling, place a slice of Brie cheese on each patty and allow it to melt

Toast the brioche buns on the grill for 1-2 minutes until lightly browned

To assemble the burgers, spread Caesar dressing on the bottom half of each bun

Place a lettuce leaf on top of the dressing, followed by a burger patty with melted Brie

Add two slices of bacon and a tomato slice on top of the burger

Top with the other half of the brioche bun

Serve immediately and enjoy your Bacon Brie Burgers With Caesar On Brioche!

Ingredients:

• 1 lb salmon fillet, cut into chunks
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• 1 tbsp coconut oil
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 red bell pepper, diced
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• 1 tbsp ginger, grated
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• 2 tbsp red curry paste
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• 4 cups chicken or seafood broth
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• 1 can 14 oz coconut milk
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• 1 cup corn kernels
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• 1 cup diced potatoes
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• 1 cup diced carrots
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• 1 cup sliced mushrooms
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• 2 tbsp fish sauce
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• Juice of 1 lime
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• Salt and pepper to taste
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• Fresh cilantro leaves for garnish
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Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Garlic, red bell pepper, ginger, and onion should all be added

About 34 minutes, or until the food smells good

Add the red curry paste and cook for one more minute

Coconut milk, corn, potatoes, carrots, mushrooms, and chicken or seafood broth should all be added

Bring to a simmer and cook for about 15 minutes, or until the vegetables are soft

Fish sauce and chunks of salmon should be added

Keep cooking for about 5 minutes, or until the salmon is fully cooked

Add the lime juice and season with salt and pepper to taste

Add fresh cilantro leaves on top and serve hot

Have fun!

Ingredients:

• 1 pre-made pizza dough
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• 1/2 cup BBQ sauce
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• 1 cup shredded cooked chicken
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• 1 cup shredded mozzarella cheese
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• 1/4 cup red onion, thinly sliced
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• 2 tablespoons chopped fresh cilantro
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• 1 tablespoon olive oil
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Instructions:

Warm the grill up to a medium-high level

On a floured surface, roll out the pizza dough into the shape and thickness you want

Use olive oil to cover one side of the dough

Carefully place the dough on the grill grates with the oily side facing down

Cook for two to three minutes, until grill marks appear

After getting grill marks on the dough, flip it over and place it on a pizza peel or baking sheet

Cover the side of the dough that was grilled with BBQ sauce

Place chicken shreds, mozzarella cheese, red onion slices, and chopped cilantro on top

After carefully moving the pizza back onto the grill, cook for another 5 to 7 minutes, or until the crust is golden and the cheese is melted

Take it off the grill and let it cool down a bit before cutting it

Enjoy while hot!

Ingredients:

• 8 oz pasta
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• 1 cup cherry tomatoes, halved
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• 1 cup cucumber, diced
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• 1/2 cup red onion, finely chopped
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• 1/2 cup bell pepper, diced
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• 1/4 cup black olives, sliced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons fresh basil, chopped
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• 2 tablespoons fresh parsley, chopped
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• 1/4 cup extra virgin olive oil
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• 2 tablespoons red wine vinegar
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• Salt and pepper to taste
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Instructions:

Cook pasta according to package instructions, then rinse with cold water and drain

In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, feta cheese, basil, and parsley

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper

Pour the dressing over the salad and toss to combine

Chill in the refrigerator for at least 30 minutes before serving

Garnish with additional fresh herbs if desired

Serve and enjoy!

Ingredients:

• 1 bottle of Edmida Neri Rosso Igt wine
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• 500g beef tenderloin, sliced thinly
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• 2 tablespoons olive oil
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• 4 cloves garlic, minced
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• 1 onion, thinly sliced
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• 200g mushrooms, sliced
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• 1 tablespoon balsamic vinegar
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• Salt and pepper to taste
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• Fresh herbs for garnish optional
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Instructions:

Heat olive oil in a skillet over medium-high heat

Season beef slices with salt and pepper

Sear beef slices in the skillet for 2-3 minutes on each side until browned

Remove and set aside

In the same skillet, add garlic and onion

Saut until fragrant and onions are translucent

Add mushrooms to the skillet and cook until softened

Deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan

Return the beef slices to the skillet and toss to coat with the mushroom mixture

Cook for an additional 2-3 minutes until beef is cooked to your desired level of doneness

Serve the beef and mushroom mixture hot, garnished with fresh herbs if desired, alongside a glass of Edmida Neri Rosso Igt wine

Ingredients:

• 1 small cooked beet, peeled and diced
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• 1/2 cup frozen blueberries
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• 1/2 inch fresh ginger, peeled and grated
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• 1/2 ripe avocado
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• 1/2 cup unsweetened almond milk
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• 1 tablespoon chia seeds
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• 1 tablespoon unsweetened shredded coconut
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• 1 teaspoon vanilla extract
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• Optional toppings: fresh blueberries, sliced strawberries, shredded coconut
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Instructions:

Place the cooked beet, frozen blueberries, grated ginger, avocado, almond milk, chia seeds, shredded coconut, and vanilla extract in a blender

Blend until smooth and creamy, adding more almond milk if necessary to reach your desired consistency

Pour the smoothie into a bowl

Top with fresh blueberries, sliced strawberries, and shredded coconut, if desired

Serve immediately and enjoy this vibrant and delicious Valentine's breakfast!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1/2 cup granulated sugar
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• 1/4 cup unsalted butter, melted
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• 1/2 cup milk
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• 1 egg
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• 1 1/2 teaspoons baking powder
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• 1/2 teaspoon salt
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• 1 teaspoon vanilla extract
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• 1 1/2 cups fresh blueberries
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• 1 tablespoon all-purpose flour for coating blueberries
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Instructions:

Preheat your oven to 375F 190C and line a muffin tin with paper liners

In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour to coat them

This helps prevent the blueberries from sinking to the bottom of the muffins while baking

Set aside

In a medium-sized bowl, whisk together the melted butter, sugar, egg, and vanilla extract until well combined

In another bowl, sift together 1 1/2 cups of all-purpose flour, baking powder, and salt

Add the dry ingredients to the wet ingredients, alternating with the milk, in three parts, beginning and ending with the dry ingredients

Mix until just combined

Gently fold in the flour-coated blueberries into the muffin batter

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely

Serve and enjoy your delicious fresh blueberry muffins!