Caramel Apple Crumble

The Jackson Detox Smoothie

1 . Place 1 cup strawberries in a blender; blend on ice crush setting until smooth. Add the remaining 1/2 cup strawberries, soy milk, and blueberries; blend until well combined. Add acai powder, flaxseed oil, and stevia with a spoon. Blend until smooth.

Salad with caramelized grapefruit

1 . Clean the chicken fillet of excess fat and veins. Marinate with soy sauce, olive oil, turmeric, paprika, salt and white pepper.

2 . Leave for 15 minutes. Bake for 15 minutes in the oven at 180 degrees. Slice into small slices.

3 . Now let's caramelize the grapefruit. Peel the grapefruit from the skin and pips. Melt the butter in a pan, add the sugar and lemon juice. Place the grapefruit and keep on the heat until lightly golden.

4 . Divide the lettuce into leaves. Place on a plate. Slice the tomatoes.

5 . Place the chicken fillets, tomatoes and sliced mozzarella.

6 . Prepare the dressing: Mix the two mustards, honey, and soy sauce until smooth.

7 . Add olive oil and mix well, add salt and pepper.

8 . Lay out the grapefruit.

9 . Pour our salad with dressing and serve. Bon appetit!

Pumpkin Crumble Yogurt Parfait

1 . Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.

2 . Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

Leftover Mashed Potato Pancakes

1 . Combine mashed potatoes, egg, and pepper in a bowl and mix well together.

2 . Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.

3 . Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Arugula Beet Salad

1 . Preheat the oven to 425 degrees F (220 degrees C).

2 . Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.

3 . Roast in the preheated oven until beets are tender, about 40 minutes.

4 . Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Texas Caviar

1 . Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours.

2 . Toss salad with desired amount of cilantro to serve.

Pork Butt Roast with Vegetables

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Heat a large frying pan over medium-high heat. Sprinkle garlic powder, salt, and pepper over pork roast; rub into meat. Sear meat on all sides in the hot pan until lightly brown. Transfer to a roasting pan.

3 . Place onion slices over meat and in the roasting pan. Fill the roasting pan 2/3 full with water.

4 . Cover and bake in the preheated oven for 3 hours. Add potatoes and carrots; cover and continue baking for 45 minutes. Add mushrooms and bake, covered, for another 15 minutes. Remove and let stand at least 10 minutes before serving.

Carne Fiambre (Cuban Meat Roll)

1 . Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.

2 . Wrap cylinder in wax paper or cheesecloth and tie with string.

3 . Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.

Cadillac Pimento Cheese

1 . In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.

Air Fryer Turkey Meatballs

1 . Combine panko, Parmesan cheese, pesto, egg, milk, ricotta cheese, Italian seasoning, salt, pepper, and garlic in a large bowl; mix together. Add ground turkey and lightly fold into the mixture--the more you mix the tougher it will be.

2 . Preheat the air fryer to 375 degrees F (190 degrees C) for 5 minutes.

3 . Shape ground turkey mixture into 1-1/2 inch meatballs and place into the air fryer basket.

4 . Cook meatballs in the air fryer until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Dressing Patties

1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.

2 . Saute vegetables in butter until soft.

3 . Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

Watermelon Chutney

1 . Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.

2 . Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.

3 . Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.