If you liked the tortilla wrap trend, you have to try this spinoff using roasted seaweed sheets! All you need to do is cut a slit in the middle of a sheet of nori, then top each quarter with the protein of your choice, rice seasoned with furikake, spicy mayo, and sliced avocado. Fold the sides over each other & enjoy! @Jasmine and Tea

Level up with these Spicy & Creamy Buldak Tomato Noodles! 🥵 @Ivanna 👩🏼‍🍳🌱 @Joelle #buldakramen #buldakcarbonara

Creole Corn Ribs have you tried? Get ready for a flavor rollercoaster, complete with a tangy, homemade Creole Mayo sauce that’s perfect for the dipping. These are such a fun way to eat corn! @My Mana Bites #creolefood #cornribs #bbq #cooking #easyrecipe Creole Kick Corn Ribs Ingredients: * 4 ears of fresh corn, shucked * 4 tablespoons of extra-virgin olive oil * 1 lime, cut in half * 1 tablespoon of Creole Kick seasoning @Flora and Mana * 3 cloves of garlic, minced Creole Mayo Sauce Ingredients: * ¼ cup of mayonnaise * ¼ cup of sour cream * 1 tablespoon of freshly squeezed lime juice * 2 cloves of garlic, minced * 1 tablespoon of Creole Kick Carnival seasoning Garlic butter: *2 tbsp melted butter *2 cloves of minced garlic First off, let’s get that Creole Mayo Sauce sorted. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, and Creole Kick Carnival seasoning until it’s smooth.. Cover it up and let it chill in the fridge until you’re ready. You can even make this sauce a day in advance. Now, for the Corn Ribs. Turn on your oven to 400ºF (200ºC). Lay a dish towel under your cutting board to keep it steady - safety first, after all. Hold each corn cob securely on its end and use a sharp knife to split it into 4 equal “ribs”. It may take a little muscle, but just do it carefully. Line your baking sheet with the ribs and prepare your seasoning mixture. Combine your olive oil, Creole Kick seasoning, and minced garlic, then brush this mixture generously over the corn ribs, making sure every kernel gets some love. Place in the oven or on a grill and let those corn ribs until they’re tender and showing off some charred edges, which should take around 25 to 30 minutes. When they’re done, arrange your corn ribs on a serving platter. Brushed him with garlic, butter. Give them a fresh squeeze of lime, and if you like , sprinkle some parmesan, jalapenos, and fresh cilantro on top. Serve up these beauties with your chilled Creole mayo sauce, and watch your ask you for more because they will be gone so fast! . Enjoy! Get your Creole Kick Carnaval seasoning @floraandmana

Citrusy Tinned Salmon Pasta! Super quick, accessible, and perfect for any spring meal! @Moody Foody INGREDIENTS 2 scallions, chopped 2 garlic cloves, grated Red chili flakes, to taste 2 ounces olive oil 1 tablespoon capers 2½ ounces Boursin cheese of choice 4 ounces dry spaghetti ½ cup dry white wine 1 teaspoon whole-grain mustard ½ lemon, zest and juice Salt, to taste Freshly ground black pepper, to taste 1 (6-ounce) can salmon ¼ cup parsley, roughly chopped ¼ cup dill, roughly chopped PREPARATION 1. In a large stainless steel pan, gently sweat the scallions, garlic, and chili flakes in olive oil over medium-low heat until softened. 2. Toss in the capers and stir in the Boursin cheese until melted. 3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti in boiling water according to the package directions. Reserve 1 cup cooking water; drain spaghetti and set aside. 4. Deglaze the cheese sauce with the white wine, increase heat to medium, and cook for 1 minute. Add the mustard, lemon zest and juice. Season with salt and pepper. Reduce heat to medium-low and gently simmer the sauce until reduced and slightly thickened. 5. Add the cooked pasta to the sauce, along with some pasta water, a little at a time, until thickened to the desired consistency. 6. Turn off heat and toss in the salmon, parsley, and dill. 7. Enjoy!

Behold: The stringy, cheesy goodness that is French Onion Potato Cheese Cups! @Whisper of Yum really outdid herself this time! Find the recipe in our link in bio 🥔