@m5205545: Who hasn't knocked over a spice jar while grabbing ketchup?😫This magnetic rack stops the mess— sticks tight to fridges! #flashsale #MagneticRack #HomeHacks #kitchenaesthetic #magnetic

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Saturday 08 November 2025 20:23:00 GMT

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the best salad you will ever eat omg— seafood cobb salad inspired by the four seasons Maui 🌺🦞 #saladrecipe #salad #cobbsalad #seafood #summerdinner #summerrecipes Ingredients For the salad 4 cups butter lettuce, gently torn ½ cup caramelized sweet onion (see method below) 1 cup baby tomatoes, chopped 1 avocado, sliced ½ cup white wine soy-butter shrimp (see method below) ½ cup lobster salad (see method below) 2 large eggs ½ cup marinated sushi-grade ahi tuna (see method below) 4 slices smoked maple bacon, cooked and chopped For the Green Goddess Ranch Dressing ⅓ cup mayonnaise ⅓ cup sour cream or Greek yogurt 2 tablespoons milk, buttermilk or water 1 tablespoon lemon juice 1 tablespoon chopped parsley 1 tablespoon chopped basil 1 tablespoon chopped chives 1 garlic clove, minced salt and freshly ground black pepper, to taste Instructions 1. Make the dressing Combine mayonnaise, sour cream, buttermilk, lemon juice, olive oil, herbs, and garlic in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste and chill until ready to use. 2. Caramelize the onions In a skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 1 large sweet onion, thinly sliced, and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 30 minutes until deeply golden and tender. Set aside to cool. 3, Boil the eggs Bring a pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer to an ice bath and chill completely before peeling. Slice in half before serving. 4, Cook the shrimp In a skillet, melt 1 tablespoon butter over medium heat. Add 8 peeled and deveined shrimp. Pour in 2 tablespoons white wine and 1 tablespoon soy sauce. Cook for 2 to 3 minutes, until shrimp are pink and just cooked through. Let cool. 5, Prepare the lobster salad In a small bowl, mix together ½ cup cooked lobster meat (chopped), 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 1 tablespoon finely chopped chives. Season with salt and pepper to taste and chill. 6. Marinate the ahi tuna In a small bowl, combine ½ cup sushi-grade ahi tuna (cubed) with 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon rice vinegar. Let marinate for 10 to 15 minutes, then drain slightly before serving. 7. Assemble the salad Arrange the butter lettuce on a large platter or individual plates. Top with caramelized onion, chopped tomatoes, avocado slices, shrimp, lobster salad, marinated ahi, halved jammy eggs, and chopped bacon. Drizzle generously with the Green Goddess Ranch dressing or serve it on the side.

the best salad you will ever eat omg— seafood cobb salad inspired by the four seasons Maui 🌺🦞 #saladrecipe #salad #cobbsalad #seafood #summerdinner #summerrecipes Ingredients For the salad 4 cups butter lettuce, gently torn ½ cup caramelized sweet onion (see method below) 1 cup baby tomatoes, chopped 1 avocado, sliced ½ cup white wine soy-butter shrimp (see method below) ½ cup lobster salad (see method below) 2 large eggs ½ cup marinated sushi-grade ahi tuna (see method below) 4 slices smoked maple bacon, cooked and chopped For the Green Goddess Ranch Dressing ⅓ cup mayonnaise ⅓ cup sour cream or Greek yogurt 2 tablespoons milk, buttermilk or water 1 tablespoon lemon juice 1 tablespoon chopped parsley 1 tablespoon chopped basil 1 tablespoon chopped chives 1 garlic clove, minced salt and freshly ground black pepper, to taste Instructions 1. Make the dressing Combine mayonnaise, sour cream, buttermilk, lemon juice, olive oil, herbs, and garlic in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste and chill until ready to use. 2. Caramelize the onions In a skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 1 large sweet onion, thinly sliced, and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 30 minutes until deeply golden and tender. Set aside to cool. 3, Boil the eggs Bring a pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer to an ice bath and chill completely before peeling. Slice in half before serving. 4, Cook the shrimp In a skillet, melt 1 tablespoon butter over medium heat. Add 8 peeled and deveined shrimp. Pour in 2 tablespoons white wine and 1 tablespoon soy sauce. Cook for 2 to 3 minutes, until shrimp are pink and just cooked through. Let cool. 5, Prepare the lobster salad In a small bowl, mix together ½ cup cooked lobster meat (chopped), 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 1 tablespoon finely chopped chives. Season with salt and pepper to taste and chill. 6. Marinate the ahi tuna In a small bowl, combine ½ cup sushi-grade ahi tuna (cubed) with 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon rice vinegar. Let marinate for 10 to 15 minutes, then drain slightly before serving. 7. Assemble the salad Arrange the butter lettuce on a large platter or individual plates. Top with caramelized onion, chopped tomatoes, avocado slices, shrimp, lobster salad, marinated ahi, halved jammy eggs, and chopped bacon. Drizzle generously with the Green Goddess Ranch dressing or serve it on the side.

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