Maxine Dubois
Recipe Creator & Food Enthusiast
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I am a food blogger and foodie influencer with a passion for cooking. Due to my dad’s job, I moved around most of my life. I was given a rare and valuable opportunity to live in diverse countries that not only allowed me to expand my awareness of other cultures, but also allowed me to grow and develop into someone with an unrelenting appreciation and insatiable fascination for food!
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Spice up your taco night with these Roasted Poblano Cauliflower Tacos! 🌮🔥 Filled with flavorful cauliflower and topped with a creamy poblano sauce, each bite is a burst of deliciousness. 🥑🌿 Don’t forget the cotija cheese, avocado slices, and pomegranate seeds for that perfect finishing touch. 🍋✨ Ready to make your taste buds dance? #TacoTuesday #VeggieTacos #Foodie #MexicanCuisine For the Filling: 1 small head of cauliflower, cut into small florets 2 poblano peppers 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder Salt and pepper, to taste For the Poblano Cream Sauce: 2 additional poblano peppers 1 cup sour cream or Greek yogurt ¼ cup fresh cilantro, chopped Juice of 1 lime Salt and pepper, to taste For Assembling Tacos: 8 flour tortillas Cotija cheese Sliced avocado Pomegranate seeds Lime wedges for serving
Eating my way through NYC! Tried to go to @sugarfishbynozawa three times and finally succeeded! Had a great event with @eat.campogrande at @porterhouse_ny with amazing photos by @photobypauli7
Indulge in this Mediterranean-inspired delight! 🌿🍅 Baked feta, zucchini, and cherry tomatoes come together to create a luscious sauce for rigatoni. 🍝✨ Simply bake, stir, and toss with pasta for a comforting, flavorful meal. Garnish with fresh parsley and enjoy! 🌟 2 medium zucchinis, diced 2 pints cherry tomatoes 1 8 oz block feta cheese 3 cloves garlic, smashed ¼ cup olive oil 1 teaspoon oregano 1 pound rigatoni pasta ¼ cup parsley, chopped Salt and pepper, as desired Cook Mode Prevent your screen from going dark INSTRUCTIONS 1 Preheat the oven to 400 °F. 2 In a large baking dish, place the block of feta cheese in the middle and add the zucchini, cherry tomatoes and garlic around it. Drizzle olive oil and sprinkle salt, pepper and oregano. 3 Bake in the oven, uncovered, for 45-55 minutes, until the cherry tomatoes are bursting and the zucchini is golden. 4 When there is 10 minutes left of baking, cook the pasta according to package instructions. 5 Take the vegetables out of the oven and give the vegetable mixture a nice stir. Toss in the pasta into the baking dish and coat the pasta in the mixture. 6 Garnish with parsley. #Foodie #Recipe #PastaLove #MediterraneanCuisine
This Spicy Potato Shakshuka is made with spiced tomato sauce, harissa, poached eggs and garnished with cilantro and feta. With Mina Shakshuka sauce, you can enjoy an authentic shakshuka in just 5 minutes. If you can’t get your hands on Mina Tomato Moroccan sauce, you can alternatively use 1 (28 oz) can of crushed San Marzano Tomatoes, (12 oz) jar of roasted red peppers, 1 teaspoon paprika, and 1 teaspoon cumin. Add those four ingredients when you would add the Mina Tomato Moroccan sauce.
This Healthy Sweet and Sour Shrimp has peanuts, scallions and lime juice, red pepper flakes, fish sauce, rice vinegar and sugar. Feel free to add any roasted veggies as well with this shrimp, like snap peas, roasted red peppers, or baby corn. How to make Healthy Sweet and Sour Shrimp Pat the shrimp very dry and lightly season with salt and pepper. Add the peanuts, lime juice, scallions, sesame seeds, and red pepper flakes and stir to combine.
This Easy Vegetarian Lo Mein Noodles so easy to make and is made with lo mein noodles, bell pepper, carrots, snow peas and garnished with sesame seeds. The sauce is made with soy sauce, sesame oil, brown sugar and rice vinegar. What other veggies can I use for this Easy Vegetarian Lo Mein Noodles? In a bowl add the soy sauce, sesame oil, rice vinegar and brown sugar and whisk.
This Mexican Picadillo is made with ground beef, onion, jalapeños, chili powder, cumin, and garnished with cilantro and limes. I have always vouched to love corn tortillas the most, but I will say that Picadillo pairs better with flour tortillas. Heat a large lidded saucepan over medium heat, add olive oil until the oil shimmers. Add the ground beef, tomatoes with juice, chili powder, cumin, & bay leaves, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart.