Jessica Hirsch

#ad This GIANT Chorizo 🌮 Taco would be perfect for any Taco Tuesday or Cinco de Mayo!! I'm using a few different Tropical Cheese products here. We love them in our home! Start with flattening their chorizo on the tortilla, then once the meat is almost cooked, we flip it and add their Oaxaca cheese until it gets crispy. Then we topped it with shredded lettuce, guacamole, chopped white onion, and crumbled Tropical Cheese Queso Fresco Mexicano which adds a nice salty and creamy flavor. Finally, we finished with a drizzle of their Tropical Crema Mexicana which adds a creamy and tanginess to the tacos that make it perfect! #CheatDayEats #Tropicalcheese #quesotropical #food #Foodie #yummy #tasty #homemade #eat #yum #foodpics #MexicanMonday #TacoTuesday #CincodeMayo

Creamy Garlic Bread Pasta Ingredients: 2 whole heads garlic 2 shallots, peeled and halved 1 tablespoon olive oil 1 pound pasta ½ cup softened butter 1 (5.2 oz) package Boursin cheese 1 tablespoon butter (for breadcrumbs) ½ cup breadcrumbs ½ cup grated Parmesan cheese 1 tablespoon chopped fresh parsley S&P red pepper flakes (optional) Directions: Preheat the oven to 400°F (200°C). Slice off the top of the garlic heads to expose the cloves. Place the quartered shallots onto the foil with the garlic. Drizzle with olive oil and wrap in foil, ensuring the shallots are also coated. Roast for 30-40 minutes, or until the garlic and shallots are soft and golden brown. Let cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash the roasted shallots. Cook the pasta until al dente. Reserve about 1/2 cup of pasta water. In a medium bowl, mash the roasted garlic and shallots with the softened butter, Boursin cheese, parsley, Parmesan cheese, salt, and pepper. Mix until well combined and creamy. Toasted Breadcrumbs: Heat a skillet over medium heat. Melt 1 tablespoon butter and add the breadcrumbs. Toast, stirring frequently, until golden brown and crispy (about 2-3 minutes). In the same pot you cooked the pasta, add the garlic, shallot, butter, and Boursin mixture and the cooked pasta. Toss to coat. Add a splash of pasta water if needed to loosen the sauce and make it cling to the pasta. Top with toasted breadcrumbs and extra Parmesan cheese. Serve immediately. #foodhacks #viral #viralfood

Lemon Artichoke Alfredo pasta 1 cup heavy cream ½ lb pasta 2 tbsp butter 1 shallot, minced 1 lemon ⅔ cup grated Parmesan cheese, plus extra to serve Salt and pepper 8 - 10 6 oz or pieces of grilled artichoke halves Cook pasta until al dente. Reserve 1 cup pasta water. Sauce Step 1 Melt butter and cook shallots for a few minutes. Step 2 Add the zest of the lemon in the butter and cook for 1 minute. Step 3 Add in the artichokes and cook for 2 minutes. Step 4 Add in heavy cream and seasonings and let it come to a simmer. Step 5 Add the Parmesan cheese and mix until smooth. Step 6 Add in 1/4 cup pasta water and pasta and mix until combined. Step 7 Use the juice of half the lemon and toss one more time before serving with extra black pepper, Parmesan, and artichoke halves

#bigmac #onionrings #foodhacks