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I’m heading up to the Bay Area to visit my family for Spring Break, but before I go I must leave you with these delicious White Chocolate Strawberry Sandwich Cookies. Scoop out cookie dough onto baking sheets lined with baking mats using a 1 tablespoon ice cream scoop. Remove from heat and whisk in heavy cream until incorporated, then add in 1/2 cup strawberry puree. Take a cookie and spread 2 teaspoons of white chocolate strawberry filling in the center, then top with another cookie.

My most treasured Asian-Latin fusion dishes I make is Soy Chorizo Fried Rice. All RiceSelect products are made with the FINEST ingredients that provide a superior quality, taste, and texture – making it perfect for a wide variety of rice dishes. Cook for 2 minutes, then add in carrots and cilantro to soy chorizo and mix well. Once the soy chorizo / onions are nice and soft add the RiceSelect Texmati.

While potatoes are boiling, take a 1/2 teaspoon of vegetable oil and with your hands coat both poblano chiles with oil. Remove chiles from bag and under a slow stream of water from the faucet peel the charred skin off of the chile. • Drop decorating tip into disposable decorating bag with the narrow end of the tip down and trim bag to fit tip. Once oil is hot, pipe 4 inches of churrito mixture into hot oil working in batches of 4 to 5 churritos at a time.

It’s time to usher in the warmer weather with this refreshing Mediterranean Rotini Pasta Salad. I seriously dread having it in the house because I can’t stop eating it till it’s gone. Rotini pasta al dente, roasted pine nuts, tomatoes, slivers of red onion, KALAMATA OLIVES, fresh bites of cucumber, hints of basil, bursts of grilled red bell pepper, the tang of marinated artichoke hearts, all drizzled in Italian dressing and lots of feta cheese! Place pine nuts on a small aluminum foil lined baking tray and toast in a toaster oven for 3 to 5 minutes or until golden.