1. In a large nonstick skillet,cook ground beef and green chilies until beef is no longer pink.
2. Drain.
3. Add cream cheese,ground cumin and chili powder.Cool slightly.
4. Separate crescent dough into 24 triangles.
5. Spoon 1 tablespoon beef mixture along the short end of each crescent triangle.
6. Roll up.
7. Arrange point side down 2 inches (5 cm) apart on ingreased baking sheets.
8. Preheat oven to 375 F (190 C).
9. baked in preheated oven for 15 minutes or until golden brown.
10. Serve baked beef-stuffed crescents warm.

Ingredients:

• 8 oz (240 g) medium shell pasta,uncooked
• 1 pound (480 g) asparagus,trimmed
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup (125 g) basil pesto
• 1/3 cup (80 g) julienned sun dried tomatoes in olive oil,drained
• 1/3 cup (80 g) mozzarella cheese,cubed
• fried egg, for serving

Cooking method:

1. Preheat your oven to 425 F (210 C).
2. Lightly grease baking sheet with nonstick cooking spray.
3. Cook pasta,according the packing instruction. Drain well.
4. Arrange trimmed asparagus in a single layer onto greased baking sheet.
5. Drizzle with olive oil,season with salt and black pepper.Toss well to combine.
6. Roast in preheated oven for 10 minutes or until tender but crisp.
7. Remove roasted asparagus from the oven,set aside and let cool, before cutting into 1-inch (2.5 cm) pieces.
8. In a large mixing bowl,combine cooked pasta,asparagus,pesto,drained sun dried tomatoes and cubed mozzarella.
9. Stir well and serve immediately with fried egg.

Ingredients:

• 1/2 cup (125 ml) extra virgin olive oil
• 1/3 cup (80 g) packed fresh basil leaves plus sprigs for garnish
• 1 medium shallot,quartered
• 1 small cantaloupe,peeled,seeded and cut into 6 wedges
• 6 small fresh water-packed mozzarella balls,drained
•  6 thin slices prosciutto, halved lengthwise, gathered into ruffle
•  6 8-inch (15-20 cm) bamboo skewers

Cooking Method: 

1. In a blender or food processor,combine fresh basil leaves,olive oil and shallot. Process until basil and shallot are finely chopped.Set aside.
2. Cut each cantaloupe wedge crosswise in half.
3. Cut drained mozzarella balls into 6 cubes.
4. Tread alternative 1 cantaloupe piece,mozzarella cube and 1 piece ruffled prosciutto.
5. Arrange skewers on serving platter.
6. Drizzle with basil-shallot mixture.
7. Garnish with fresh basil sprigs and enjoy!

Cooking Method:

1. In a shallow bowl,combine all dry ingredients.Mix well.
2. Dredge the pork chops in flour mixture.
3. In a large pan,heat canola oil and butter over medium-high heat.
4. Add seasoned pork chops and cook for 3-4 minutes per side or until golden brown.
5. Serve fried pork chops with your favorite side dish.

1. In a small pot,combine 1 1/2 cups fresh blueberries,water,sugar and vanilla extract.
2. Stir well and bring to a boil over high heat.
3. Reduce heat to low and simmer until sugar is dissolved and blueberries are soft (for about 15 minutes).
4. Remove blueberry mixture from the heat and strain, pressing on the solids to extract as much liquid as possible.
5. Discard the solids.
6. Transfer the simple blueberry syrup to the glass container,cover tightly and refrigerate.
7. To 4 oz (120 ml) cocktail glass,add remaining blueberries,lime and 2-3 tablespoons symple blueberry syrup.
8. Using a muddle,smash blueberries and line.
9. Add tequila and stir well to combine.
10. Top with cubed ice and Seltzer water.

1. In a blender,combine all ingredients.
2. Blend until smooth.
3. Pour mixture into cocktail glasses.
4. Serve immediately.