Roasted Jalapeño-Cilantro Hot Sauce Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce Ingredients: 6 fresh jalapeños 1/2 cup fresh cilantro leaves, packed 2 garlic cloves, peeled 1/4 cup white vinegar 1 tablespoon lime juice 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup water (adjust for consistency) Directions: Preheat oven to 425°F (220°C). Place the jalapeños and garlic cloves on a baking sheet. Roast for 15–18 minutes, flipping halfway, until the skins are blistered and slightly charred. Remove the jalapeños and let cool slightly. Remove the stems and, if desired, the seeds for less heat. In a blender or food processor, combine the roasted jalapeños, garlic, cilantro, vinegar, lime juice, and salt. Blend until smooth. While blending, slowly stream in the olive oil to emulsify. Add water gradually until the sauce reaches your desired thickness. Taste and adjust seasoning if needed. Store in a clean glass jar in the refrigerator for up to 2 weeks. Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes Kcal: 35 kcal | Servings: About 10 servings (2 tablespoons each) #hotlover #jalapeñosauce #homemadespice #cilantrolover #hotsaucerecipe #roastedpepper #spicycondiments #greengarlicsauce #jalapenohotsauce #saucefromscratch #tangyspice #mexicaninspired #vegancondiments #spicyeverything #zestysauce #hotpepperlovers #easyhotsauce #spicygreensauce #homemadehotsauce #roastedflavor Turn up the heat with this Roasted Jalapeño-Cilantro Hot Sauce! Charred peppers, fresh herbs, and a bold kick in every drop. Perfect for tacos, eggs, and everything in between.

Buttermilk Banana Bread Moist Buttermilk Banana Bread with Golden Crust and Warm Spices Ingredients: 1/2 cup (115g) unsalted butter, softened 1 cup (200g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (240ml) buttermilk 3 ripe bananas, mashed 2 cups (250g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon (optional) 1/2 cup chopped walnuts or chocolate chips (optional) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and mashed bananas. Stir in buttermilk until combined. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 320 kcal | Servings: 10 slices #bananabread #buttermilkrecipes #easybaking #quickbread #comfortfoodbakes #ripebananas #homemadebaking #bakinglove #moistbananabread #bananabreadloaf #loafcake #bakeryinspired #bananarecipes #bananabreadaddict #weekendbaking #cozysweets #bakingjoy #familyrecipes #bananaandbuttermilk #bakedwithlove Soft, sweet, and packed with banana flavor! This Buttermilk Banana Bread is the ultimate cozy bake—moist, tender, and perfect for sharing

Coconut Shrimp and Mango Salad Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing Ingredients: For the coconut shrimp: 1 lb (450g) large shrimp, peeled and deveined Salt and pepper, to taste 1/3 cup flour 2 eggs, beaten 3/4 cup shredded coconut (unsweetened or sweetened) 1/2 cup panko breadcrumbs Vegetable oil, for frying For the mango salad: 2 ripe mangoes, peeled and diced 1 cup cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 red chili, finely sliced (optional) 1/4 cup chopped fresh cilantro 4 cups mixed salad greens For the dressing: 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon grated ginger Directions: Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third. Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere. Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels. In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens. Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing. Drizzle salad with dressing and toss lightly. Top salad with crispy coconut shrimp. Serve immediately. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 480 kcal | Servings: 4 servings #coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days

Japanese Matcha Banana Bread Fluffy Japanese Matcha Banana Bread with a Touch of Green Tea Elegance Ingredients: 2 ripe bananas, mashed 1 ½ cups all-purpose flour 1 tablespoon Japanese matcha powder (culinary grade) 1 teaspoon baking soda ½ teaspoon salt ½ cup granulated sugar ¼ cup brown sugar ½ cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract ¼ cup plain yogurt or sour cream Optional: ½ cup white chocolate chips or chopped walnuts Directions: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. In a large mixing bowl, whisk together flour, matcha powder, baking soda, and salt. Set aside. In another bowl, mash the bananas thoroughly. Add the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and yogurt. Mix until well combined. Gradually fold the dry ingredients into the wet ingredients. Stir gently until the batter is just combined—do not overmix. Fold in white chocolate chips or chopped walnuts if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 8 slices #matcha #bananabread #japanesebaking #greenfood #healthydessert #matchalover #bakingathome #greenteabread #matcharecipe #bananaandmatcha #homebaking #easybakes #japaneseflavor #matchacake #bananacake #matchaholic #bakingblog #matchabakery #homemadesweets #loafcake The matcha magic is real! Just baked this dreamy Japanese Matcha Banana Bread — fluffy, flavorful, and with that signature earthy green tea touch!

Sage & Brown Butter Ice Cream Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes). Remove from heat and stir in the brown butter, vanilla, and a pinch of salt. Strain the custard through a fine sieve and chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 280 kcal (per serving) | Servings: 6 servings #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!