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Welcome to Allure Creative—your go-to for website design, SEO, branding, digital ads, and more! We help businesses like yours stand out online. Whether you need a stunning website, a complete rebrand, or targeted digital ads, we’ve got you covered. Our services ensure your business not only looks great but also ranks high in search results, driving traffic and leads.

We design custom, mobile-friendly websites that are optimized for SEO and conversions, turning visitors into loyal customers.

We also provide expert SEO services to improve your Google rankings, driving organic traffic to your site. With our branding services, including logo design, we’ll create a unique identity that resonates with your audience.

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At Allure Creative, we focus on delivering measurable results—whether it’s more traffic, higher SEO rankings, or better ad performance. Our team works closely with you to bring your vision to life.

Let's Chat and Create Something Amazing Together!

Your One-Stop Shop for All Things Creative

• WEBSITEs

• DIGITAL

• SOCIAL MEDIA

• PRINT

Welcome to Allure Creative, LLC—your go-to for stunning website design, branding, and digital marketing! I craft custom, mobile-friendly websites that not only look amazing but also convert visitors into customers. From eye-catching logos to full brand identities, I design visuals that make an impact. Need social media graphics or digital ads? I’ve got that covered too.
Let’s bring your brand to life!

Let's Chat and Create Something Amazing Together!
BBQ Ribs (Instant Pot)

BBQ Ribs (Instant Pot)

by | Jan 2, 2021 | Recipes

Craving mouthwatering, fall-off-the-bone ribs but worried about the complexity? Look no further! This recipe for the best ribs ever is not only incredibly delicious but also surprisingly easy to make. Perfect for any barbecue enthusiast or busy home cook, these ribs will have your family and friends raving. Whether you’re a seasoned grill master or a novice in the kitchen, you’ll find this recipe straightforward and foolproof. Get ready to enjoy tender, flavorful ribs with minimal effort and maximum flavor. Let’s dive in and make your next meal unforgettable!

Ingredients

  • 1-2 racks pork ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 cup water
  • 1/2 cup apple juice
  • 1 cup barbecue sauce

INSTRUCTIONS

Remove membranes from the back of ribs, if needed.

Rubs seasonings over both sides of ribs.

Place wire trivet rack in the bottom of the instant pot. Add water, apple juices.

Place the ribs in a circle around the pot with the meat side facing out. (See image)

Secure lid and close vent. Press “pressure cook” and cook on high pressure for 25 minutes. Naturally release for 15 min, then turn the valve to quick release.

Carefully remove ribs to a large, foil-lined baking sheet and cover in BBQ sauce. Broil for 2-3 minutes to caramelize the bbq sauce.

Recipe inspired by Tastes Better from Scratch https://tastesbetterfromscratch.com/instant-pot-ribs/

Chicken Stew (Instant Pot)

Chicken Stew (Instant Pot)

by | Dec 22, 2020 | Recipes

This is a perfect recipe for someone using an Instant Pot for the first time! Easy and delicious!

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cups chicken broth
  • 1 large yellow onion, peeled and diced
  • 1 pound baby potatoes, cut in 1 inch pieces
  • 2 cups peeled and diced carrots
  • 2 cups diced celery
  • 1 tablespoon dried parsley
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1/4 teaspoon red pepper flakes, adds a mild kick, omit if you do not like spice
  • 1 1/2 teaspoons fine sea salt
  • 3/4 teaspoons ground black pepper

 

INSTRUCTIONS

Combine all ingredients in Instant Pot

Place the lid on the pot, make sure the vent valve is in the SEALING position.

Select the MANUAL/PRESSURE COOK function, HIGH PRESSURE and set for 10 minutes.

Allow to natural release for 5 minutes. Then switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it’s hot.

Recipe by Instant Loss
https://instantloss.com/instant-pot-10-minute-chicken-stew/

Fall Roasted Vegetables

Fall Roasted Vegetables

by | Dec 2, 2020 | Recipes

Bright colored and full of flavor. Perfect compliment to grilled chicken or steak.

Ingredients

  • 1 Small Squash, Cubed
  • 2 Red Bell Peppers, Seeded And Diced
  • 1 Sweet Potato, Peeled And Cubed
  • 3 Yukon Gold Potatoes, Cubed
  • 1 Red Onion, Quartered
  • 2 Tablespoons Chopped Fresh Rosemary
  • 1/4 Cup Olive Oil
  • 2 Tablespoons Balsamic Vinegar Glaze
  • Salt and Ground Black Pepper

     

INSTRUCTIONS

Preheat oven to 400 ° F.

In a large bowl, combine the sweet potato, and Yukon Gold potatoes.

In a separate bowl combine the red bell peppers,red onion and yellow squash.

In a small bowl, stir together rosemary, olive oil, Balsamic glaze, salt, and pepper. Evenly distrubute over potatoes and vegetables.

Spread potatoes evenly on a large roasting pan. Roast for 25 minutes stirring halfway. Add veggtables, mix and cook another 20 minutes, or until potatoes are cooked through and browned.

Recipe by Danielle Farris

Chicken Tamale Casserole

Chicken Tamale Casserole

by | Dec 2, 2020 | Recipes

Looking for a dish that’s both kid-friendly and flavorful enough for adults? This Chicken Tamale Casserole is the perfect solution! It’s always a hit everywhere I take it. Combining the savory taste of shredded chicken with the zest of green chiles and enchilada sauce, this casserole is layered with cheesy goodness and a delightful cornbread base. Simple to prepare and packed with delicious ingredients, this dish is sure to become a family favorite. Top it with your favorite garnishes like sour cream, avocado, and cilantro for a meal that’s as vibrant as it is tasty.

Ingredients

  • 1 (4.5-oz) can Old El Paso chopped green chiles
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 1/2 cups shredded Mexican blend cheese, divided
  • 2 cups shredded cooked chicken (rotisserie chicken works well here)
  • 1 (10-oz) can Old El Paso red enchilada sauce
  • Toppings: sour cream, diced avocado, diced tomatoes, cilantro

INSTRUCTIONS

Preheat oven to 400 ° F and spray a 9×13 baking dish with cooking spray.

In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.

Bake for 20-25 minutes or until edges are golden brown and the middle is set. Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.

In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.

Bake for 5-10 minutes or until cheese is melted. Remove from oven and let cool slightly.

Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.

See original recipe by Girl Who Ate Everything at
https://www.the-girl-who-ate-everything.com/chicken-tamale-casserole

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats

by | Dec 2, 2020 | Recipes

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Ingredients

  • 1 1/4 cups quick marinara sauce
  • 4 medium zucchinis (31 oz total )
  • 1 tsp oil
  • 1/2 small onion (finely diced)
  • 3 cloves garlic (crushed)
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage (removed from casing
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp grated Parmesan cheese

INSTRUCTIONS

Bring a large pot of water to boil. Preheat oven to 400°.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, and disgard. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set asside.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.

Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

See original recipe by Skinnytaste at https://www.skinnytaste.com/wprm_print/48660