family cook link
LIFESTYLE IN ONE PLACE.
Advertisements

MIMA cookinwithmima

  • Follow <a href=/user/befitsnacks>@befitsnacks</a> for more healthy snack ideas 🍎 <a href=/user/befitsnacks>@befitsnacks</a> 🍇<a href=/user/befitsnacks>@befitsnacks</a> 🍌 <a href=/user/befitsnacks>@befitsnacks</a> 🍑 <a href=/user/befitsnacks>@befitsnacks</a>
    Follow @befitsnacks for more healthy snack ideas 🍎 @befitsnacks 🍇@befitsnacks 🍌 @befitsnacks 🍑 @befitsnacks
    2017-01-16 22:41:26

  • HONEY GARLIC SHRIMP AND BROCCOLI
Made by <a href=/user/gimmedelicious>@gimmedelicious</a>
.
Follow her <a href=/user/gimmedelicious>@gimmedelicious</a>
Serves: 4
INGREDIENTS
1 lb. shrimp, peeled and deveined
1 cup broccoli florets (frozen or fresh)
1 tablespoon oil

Sauce
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
3 tablespoons soy sauce
Try an Asian Lettuce Wraps Recipe.
.
INSTRUCTIONS
Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. 
Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.

Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.
    HONEY GARLIC SHRIMP AND BROCCOLI Made by @gimmedelicious . Follow her @gimmedelicious Serves: 4 INGREDIENTS 1 lb. shrimp, peeled and deveined 1 cup broccoli florets (frozen or fresh) 1 tablespoon oil Sauce 1 teaspoon garlic, minced ½ teaspoon ginger, minced 4 tablespoons honey 3 tablespoons soy sauce Try an Asian Lettuce Wraps Recipe. . INSTRUCTIONS Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade. Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.
    2017-01-16 13:04:22

    Comments (110)
    miamarcelaestrada:
    @nies_p


    Abby Clodfelter:
    @ally_jobey shrimp


    Edgar Sanchez:
    @lsanchez99


    Kristie Roy:
    @elyake 😋😋😋



    Likes (16311)






    Shannon Sharratt








  • Do you hate peeling apples? This looks fun! ❤Tag friends below in comment. Via makesuhi.com
    Do you hate peeling apples? This looks fun! ❤Tag friends below in comment. Via makesuhi.com
    2017-01-15 15:13:48

    Comments (361)
    MASONs MOMMY :*:
    @shesjasminx33 love this lol


    jasmin Reyes 🌸🤘:
    Omg me to this would make cooking way easier @jennifer_x611


    Nico van Woerkom:
    @shararo hebben!!!!


    Gregory Stofle:
    Way Kewl



    Likes (11834)
    El Bio



    😂😂😂😂



    Manahil Noor



    L. Ponson





  • Baked Parmesan Zucchini Sticks by <a href=/user/jocooks>@jocooks</a>

Follow <a href=/user/jocooks>@jocooks</a> and visit her blog! Link on her bio

Serves: 8

Ingredients

3 medium Zucchini, cut in sticks
1 cup Panko breadcrumbs
½ cup Parmesan cheese, grated
1 egg
salt and pepper to taste
Ranch dressing (optional)

Instructions

Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.
I used 3 medium zucchini which i cut in half, then cut each half in half lengthwise,then each quarter in half again, so you end up with 8 sticks from one zucchini.
Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.
Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs.
Bake for about 20 minutes or until golden brown and crispy.
Serve with Ranch dressing or Marinara sauce.
    Baked Parmesan Zucchini Sticks by @jocooks Follow @jocooks and visit her blog! Link on her bio Serves: 8 Ingredients 3 medium Zucchini, cut in sticks 1 cup Panko breadcrumbs ½ cup Parmesan cheese, grated 1 egg salt and pepper to taste Ranch dressing (optional) Instructions Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper. I used 3 medium zucchini which i cut in half, then cut each half in half lengthwise,then each quarter in half again, so you end up with 8 sticks from one zucchini. Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper. Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Bake for about 20 minutes or until golden brown and crispy. Serve with Ranch dressing or Marinara sauce.
    2017-01-15 11:45:37

    Comments (77)
    Pauline Davy:
    @tul_lips Sounds good except for the dressing.


    Sugar Scott:
    @kwinstuhn I want to try these


    Eman A. Alessa:
    @alaaalmukaimi


    Kaleigh:
    @emmajsaks



    Likes (9043)
    TeeJaye🌹



    Sarah Lea Walter



    carrieann4



    Diana Veronica





  • MOZZARELLA PENNE ROSA PASTA WITH SUN DRIED TOMATOES by <a href=/user/swankyrecipes>@swankyrecipes</a>

Check out <a href=/user/swankyrecipes>@swankyrecipes</a> 
Ingredients

2 tablespoons olive oil
3 ounces sun-dried tomatoes in oil
1/2 cup mushrooms, chopped
2 cloves garlic, minced or zested
1/4 cup vegetable or chicken stock
8 ounce penne pasta
1/2 tablespoon olive oil
1 jar (24 ounces) marinara sauce
1/8 - 1/4 teaspoon red pepper flakes
3/4 cup heavy cream or half & half
1 cup mozzarella, shredded
2 cups fresh baby spinach
1/4 cup fresh basil, shredded (or 1/2 tablespoon dried basil)
1/4 cup fresh Parmesan cheese, shredded
Instructions

Fill a large pot with water and 1/2 tablespoon olive oil then place on stove top over medium high heat. The pasta will be added once it starts boiling.

In a separate pan, Place oil in large skillet over medium low heat. Add sun dried tomatoes and chopped mushrooms. Sun dried tomatoes will burn if left too long. Flip once then remove to cutting board and dice them; set aside. Continue to Sautee mushrooms for 3 minutes, stirring with spatula. Stir in minced/zested garlic and continue to sautee for 2-3 minutes making sure they don't burn. Stir in broth/stock and reduced heat to low. Stir in 24 ounces marinara sauce, red pepper flakes and half of the sun dried tomatoes then simmer for 10 minutes stirring it occasionally.

Meanwhile, pour penne pasta into boiling pot and cook according to package direction. Drain pasta and set aside once done.

Stir in heavy cream/half & half into skillet and stir to combine for 3 minutes. Stir in shredded mozzarella cheese and stir to combine. Fold in fresh baby spinach, combining everything well. Allow to cook for 5 minutes. Stir in penne pasta and dried basil, if using. Top with chopped fresh basil, sun dried tomatoes and shredded Parmesan cheese.

Prepare Birds Eye® Italian Style Protein Blends package according to package directions. Sprinkle with Parmesan cheese and serve as a side dish.
    MOZZARELLA PENNE ROSA PASTA WITH SUN DRIED TOMATOES by @swankyrecipes Check out @swankyrecipes Ingredients 2 tablespoons olive oil 3 ounces sun-dried tomatoes in oil 1/2 cup mushrooms, chopped 2 cloves garlic, minced or zested 1/4 cup vegetable or chicken stock 8 ounce penne pasta 1/2 tablespoon olive oil 1 jar (24 ounces) marinara sauce 1/8 - 1/4 teaspoon red pepper flakes 3/4 cup heavy cream or half & half 1 cup mozzarella, shredded 2 cups fresh baby spinach 1/4 cup fresh basil, shredded (or 1/2 tablespoon dried basil) 1/4 cup fresh Parmesan cheese, shredded Instructions Fill a large pot with water and 1/2 tablespoon olive oil then place on stove top over medium high heat. The pasta will be added once it starts boiling. In a separate pan, Place oil in large skillet over medium low heat. Add sun dried tomatoes and chopped mushrooms. Sun dried tomatoes will burn if left too long. Flip once then remove to cutting board and dice them; set aside. Continue to Sautee mushrooms for 3 minutes, stirring with spatula. Stir in minced/zested garlic and continue to sautee for 2-3 minutes making sure they don't burn. Stir in broth/stock and reduced heat to low. Stir in 24 ounces marinara sauce, red pepper flakes and half of the sun dried tomatoes then simmer for 10 minutes stirring it occasionally. Meanwhile, pour penne pasta into boiling pot and cook according to package direction. Drain pasta and set aside once done. Stir in heavy cream/half & half into skillet and stir to combine for 3 minutes. Stir in shredded mozzarella cheese and stir to combine. Fold in fresh baby spinach, combining everything well. Allow to cook for 5 minutes. Stir in penne pasta and dried basil, if using. Top with chopped fresh basil, sun dried tomatoes and shredded Parmesan cheese. Prepare Birds Eye® Italian Style Protein Blends package according to package directions. Sprinkle with Parmesan cheese and serve as a side dish.
    2017-01-14 10:34:19

    Comments (125)
    M I E K E:
    @kristinalhf


    Patricia Willer:
    @landin_bailey let's make this 😍


    Mary Ellen Steen♥️:
    @ksteen48 here's the recipe



    Likes (16271)
    Aijaz Sida



    chrissy



    LoveFilledFood



    Sofie Lindskov Kjellman





  • CREAMY LEMON PARMESAN CHICKEN (PICCATA) by <a href=/user/cafedelites>@cafedelites</a>

Check out <a href=/user/cafedelites>@cafedelites</a> 
Serves: 4

INGREDIENTS
For The Chicken:
* 2 large boneless and skinless chicken breasts, halved horizontally to make 4
* 2 tablespoons flour (all purpose or plain)
* 2 tablespoons finely grated fresh Parmesan cheese
* 1 teaspoon salt
* Cracked pepper
For The Sauce:
* Light spray of cooking oil
* 1 tablespoon olive oil
* 2 teaspoons butter (or oil)
* 2 tablespoons minced garlic
* 1¼ cup chicken broth (stock)
* ½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
* ⅓ cup finely grated fresh Parmesan cheese
* 2 tablespoons capers (plus 2 tablespoons extra to garnish)
* 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
* 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
* 2 tablespoons fresh 
INSTRUCTIONS
1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
2. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra cape
    CREAMY LEMON PARMESAN CHICKEN (PICCATA) by @cafedelites Check out @cafedelites Serves: 4 INGREDIENTS For The Chicken: * 2 large boneless and skinless chicken breasts, halved horizontally to make 4 * 2 tablespoons flour (all purpose or plain) * 2 tablespoons finely grated fresh Parmesan cheese * 1 teaspoon salt * Cracked pepper For The Sauce: * Light spray of cooking oil * 1 tablespoon olive oil * 2 teaspoons butter (or oil) * 2 tablespoons minced garlic * 1¼ cup chicken broth (stock) * ½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream) * ⅓ cup finely grated fresh Parmesan cheese * 2 tablespoons capers (plus 2 tablespoons extra to garnish) * 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water * 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes) * 2 tablespoons fresh INSTRUCTIONS 1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. 2. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate. 3. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). 4. Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra cape
    2017-01-13 10:46:32

    Comments (314)
    Princess Maleine:
    @cnorrrie


    Faye Curry:
    I made this dish tonight.....BABE BUH!! This !^#^is GOOD!!


    Saul Bustamante:
    @jpowbusta529


    Glenda Arias:
    @kamalui @veroariasb 😋👍🏻



    Likes (15875)
    Rachel Jeanette Parker



    LilEyeCandyMama






    iris_lalala





  • ONE POT SWEET CHILI CHICKEN RICE & QUINOA
Made by <a href=/user/lifemadesweeter>@lifemadesweeter</a>
.
Checkout her feed <a href=/user/lifemadesweeter>@lifemadesweeter</a>

Ingredients

Sauce 
1/2 cup Thai sweet chili sauce
1/4 cup low sodium soy sauce
3 tablespoons apple cider vinegar
1/2 teaspoon sesame oil
2 teaspoons brown sugar or honey
2 cloves garlic, minced
1/2 teaspoon grated or minced ginger
2 teaspoons cornstarch
1/3 cup water
3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly
salt and black pepper to taste
1 red bell pepper, sliced thinly
1 cup pineapple chunks (fresh, frozen or canned)
1 cup broccoli florets
2 (5 ounce) packages of  Hodgson Mill Spicy Quinoa and Brown Rice sides
2 tablespoons fresh chopped parsley, for garnish
Sesame seeds, for garnish

Instructions

Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel.
Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight.
When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate.
Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through.
Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.
    ONE POT SWEET CHILI CHICKEN RICE & QUINOA Made by @lifemadesweeter . Checkout her feed @lifemadesweeter Ingredients Sauce 1/2 cup Thai sweet chili sauce 1/4 cup low sodium soy sauce 3 tablespoons apple cider vinegar 1/2 teaspoon sesame oil 2 teaspoons brown sugar or honey 2 cloves garlic, minced 1/2 teaspoon grated or minced ginger 2 teaspoons cornstarch 1/3 cup water 3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly salt and black pepper to taste 1 red bell pepper, sliced thinly 1 cup pineapple chunks (fresh, frozen or canned) 1 cup broccoli florets 2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides 2 tablespoons fresh chopped parsley, for garnish Sesame seeds, for garnish Instructions Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel. Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight. When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate. Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through. Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.
    2017-01-12 10:03:22

    Comments (45)
    alliekukla:
    @adrianafvelasquez let's do this with cauliflower instead of rice


    khezir mudassir:
    Nice


    catrinasofia:
    @iamsarouw I want to make this!!!



    Likes (10170)
    Erin



    👑



    Sara Cotoner 👯



    janette ohanlon





  • Baked Four Cheese Garlic Spaghetti Squash by <a href=/user/eatwell101>@eatwell101</a>

Check out <a href=/user/eatwell101>@eatwell101</a>
Ingredients list for the roasted spaghetti squash
* 1 large spaghetti squash
* 5 garlic cloves, minced
* 1/2 cup water
* 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
* 1 cup heavy cream
* 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
* Fresh thyme
* Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)
* Parsley or chives or green onions, finely chopped

Instructions

1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.
Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.
*
    Baked Four Cheese Garlic Spaghetti Squash by @eatwell101 Check out @eatwell101 Ingredients list for the roasted spaghetti squash * 1 large spaghetti squash * 5 garlic cloves, minced * 1/2 cup water * 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling) * 1 cup heavy cream * 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago) * Fresh thyme * Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute) * Parsley or chives or green onions, finely chopped Instructions 1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half. 2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well. 3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese. 4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately. Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven. *
    2017-01-11 16:44:22

    Comments (183)
    Jasmin:
    Merken! @bea.kapic


    Jordan Thrasher:
    @genevievemaes


    Chloe Sliger:
    @james_smet


    Theresa 🌺:
    @xxtinschexx oh mein Gott 😳😍😍😍



    Likes (11345)
    Louis



    Alaa Elmaghraby



    Anne Romvig Jensen



    Mystery





  • ❤Double tap and tag friends in comment for this amazing recipe!
.
CREAMY CHICKEN BACON PESTO PASTA by <a href=/user/buzzfeedfood>@buzzfeedfood</a>

Servings: 4 
INGREDIENTS 
6 bacon strips
2 chicken breasts 
2 teaspoons salt 
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 garlic cloves
5 ounces spinach 
5 cups milk
1 pound fettuccine 
½ cup pesto 
1 cup parmesan 
Garnish
Parmesan
Fresh parsley 
PREPARATION
1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. 
2. Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken. 
3. Add onion and garlic and cook until softened. 
4. When onions are caramelized, add spinach and cook until wilted
5. Add milk and bring to boil.
6. Add fettuccine into boiling mixture and cover. 
7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). 8. Mix back in the chicken. Stir in the pesto and parmesan. 
9. Garnish with parsley and additional parmesan 
10. Enjoy!
    ❤Double tap and tag friends in comment for this amazing recipe! . CREAMY CHICKEN BACON PESTO PASTA by @buzzfeedfood Servings: 4 INGREDIENTS 6 bacon strips 2 chicken breasts 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 2 onions, sliced 4 garlic cloves 5 ounces spinach 5 cups milk 1 pound fettuccine ½ cup pesto 1 cup parmesan Garnish Parmesan Fresh parsley PREPARATION 1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. 2. Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken. 3. Add onion and garlic and cook until softened. 4. When onions are caramelized, add spinach and cook until wilted 5. Add milk and bring to boil. 6. Add fettuccine into boiling mixture and cover. 7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). 8. Mix back in the chicken. Stir in the pesto and parmesan. 9. Garnish with parsley and additional parmesan 10. Enjoy!
    2017-01-11 08:46:58

    Comments (268)
    Vivian 🔹:
    @mimmiyakob


    Pamela Fernández:
    @jenny4rojas


    Taylor Tierney:
    @colby_likethecheeze


    Sara.:
    @emooo818



    Likes (10196)
    Niki Chapman



    Laura Jou García 🌹



    Gerrimel Hernandez



    Kadriye Gultekin





  • ASPARAGUS STUFFED CHICKEN BREAST by <a href=/user/iwashyoudry>@iwashyoudry</a>

Check out <a href=/user/iwashyoudry>@iwashyoudry</a>

Yields 4 to 6

Ingredients

3 large chicken breasts
1 tbsp lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
Instructions

Preheat oven to 425 degrees F.
Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!
Notes
    ASPARAGUS STUFFED CHICKEN BREAST by @iwashyoudry Check out @iwashyoudry Yields 4 to 6 Ingredients 3 large chicken breasts 1 tbsp lemon zest salt and pepper 9 to 12 asparagus stalks, trimmed 3 slices provolone cheese 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil Instructions Preheat oven to 425 degrees F. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy! Notes
    2017-01-10 19:44:19

    Comments (126)
    Erinne Le 💋:
    If I don't have a cast iron skillet, can I just put it in a glass baking dish and cover that with tinfoil?


    Mateo Prada:
    I just made this. So good! Thanks for the recipe.


    RoRo:
    I think I'm gonna try this soon @reggieelectric


    RoRo:
    @jennjxxv



    Likes (8470)
    Rachael Culda



    Lyssa



    Alexis Chasengnou



    Emilio Cabra





  • ❤Double Tap and Share this recipe with friends. This salmon recipe is a winner! I would eat this every single day. Super delish. .
Teriyaki Salmon Recipe by <a href=/user/natashaskitchen>@natashaskitchen</a>

Check out <a href=/user/natashaskitchen>@natashaskitchen</a> 
Serving: 7-8 Servings

Ingredients

2 - 3 lbs salmon filet sliced into 2 wide slices
for the sauce:

3 Tbsp teriyaki sauce
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp white vinegar
1 Tbsp sesame oil
⅓ cup packed light brown sugar
2 large or 3 medium garlic cloves, minced
2 tsp freshly grated ginger, or ½ tsp ground ginger
to serve:

Sesame seeds to garnish, optional
Green onion, chopped, optional
Instructions

Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.

Combine sauce ingredients and stir until brown sugar is dissolved.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
    ❤Double Tap and Share this recipe with friends. This salmon recipe is a winner! I would eat this every single day. Super delish. . Teriyaki Salmon Recipe by @natashaskitchen Check out @natashaskitchen Serving: 7-8 Servings Ingredients 2 - 3 lbs salmon filet sliced into 2 wide slices for the sauce: 3 Tbsp teriyaki sauce 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1 Tbsp white vinegar 1 Tbsp sesame oil ⅓ cup packed light brown sugar 2 large or 3 medium garlic cloves, minced 2 tsp freshly grated ginger, or ½ tsp ground ginger to serve: Sesame seeds to garnish, optional Green onion, chopped, optional Instructions Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until brown sugar is dissolved. Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated). Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat. Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.
    2017-01-10 14:37:05

    Comments (40)
    Grace J.:
    @nokarrsgo


    Vicky Mangrum - 💪🏾💁🏽:
    @felixbelk


    Jennifer Cave:
    @cookinwithmima I just made this for supper and it was absolutely AMAZING!


    Ken & Dulie Vest:
    Just made this and OMG, I could eat this daily too! 😍 @cookinwithmima @natashaskitchen



    Likes (10877)
    Dares Wilbow



    Annabel Sly



    Mama T 👑



    Hailmez





  • ❤Tag friends who would love this delicious salad recipe!
.
GRILLED CHILLI LIME CHICKEN FAJITA SALAD by <a href=/user/cafedelites>@cafedelites</a>

Check out <a href=/user/cafedelites>@cafedelites</a> 
Serves: 4
INGREDIENTS
Marinade/Dressing:
* 3 tablespoons olive oil
* 100ml (just over ⅓ cup) freshly squeezed lime juice
* 2 tablespoons fresh chopped cilantro
* 2 cloves garlic, crushed
* 1 teaspoon brown sugar
* ¾ teaspoon red chilli flakes (adjust to your preference of spice)
* ½ teaspoon ground Cumin
* 1 teaspoon salt
Salad:
* 4 chicken thigh fillets, skin removed (no bone)
* ½ yellow bell pepper, deseeded and sliced
* ½ red bell pepper, deseeded and sliced
* ½ an onion, sliced
* 5 cups Romaine (or cos) lettuce leaves, washed and dried
* 2 avocados, sliced
* Extra cilantro leaves to garnish
* Sour cream (optional) to serve

Ingredients

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouchedmarinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    ❤Tag friends who would love this delicious salad recipe! . GRILLED CHILLI LIME CHICKEN FAJITA SALAD by @cafedelites Check out @cafedelites Serves: 4 INGREDIENTS Marinade/Dressing: * 3 tablespoons olive oil * 100ml (just over ⅓ cup) freshly squeezed lime juice * 2 tablespoons fresh chopped cilantro * 2 cloves garlic, crushed * 1 teaspoon brown sugar * ¾ teaspoon red chilli flakes (adjust to your preference of spice) * ½ teaspoon ground Cumin * 1 teaspoon salt Salad: * 4 chicken thigh fillets, skin removed (no bone) * ½ yellow bell pepper, deseeded and sliced * ½ red bell pepper, deseeded and sliced * ½ an onion, sliced * 5 cups Romaine (or cos) lettuce leaves, washed and dried * 2 avocados, sliced * Extra cilantro leaves to garnish * Sour cream (optional) to serve Ingredients 1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouchedmarinade to use as a dressing. 2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. 3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking. 4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    2017-01-10 09:35:46

    Comments (273)
    Nada Henaidy:
    @maram_mahboob


    💋🌸🕸:
    @akidnamedluiss


    :
    @ninah.zi10 @benikrame


    Nada Henaidy:
    @mawaddah_m



    Likes (14360)
    Nancy Buht



    Kim



    vcblsevilla1



    Allyson Amegashie 🇬🇭





  • ❤Double Tap and Share this recipe with your friends. Tag them in comment below
.

Tomato Spinach Chicken Spaghetti by <a href=/user/juliasalbumblog>@juliasalbumblog</a>

Check out <a href=/user/juliasalbumblog>@juliasalbumblog</a>

Yield: 4 servings

Ingredients

1/4 cup sun-dried tomatoes, chopped, drained of oil
2 tablespoons olive oil, drained from sun-dried tomatoes
1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 oz fresh spinach
3 garlic cloves, chopped
6 oz spaghetti or angel hair pasta
(OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar
Instructions
Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
    ❤Double Tap and Share this recipe with your friends. Tag them in comment below . Tomato Spinach Chicken Spaghetti by @juliasalbumblog Check out @juliasalbumblog Yield: 4 servings Ingredients 1/4 cup sun-dried tomatoes, chopped, drained of oil 2 tablespoons olive oil, drained from sun-dried tomatoes 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped salt 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 4 roma tomatoes, chopped 1/4 cup fresh basil leaves, chopped 8 oz fresh spinach 3 garlic cloves, chopped 6 oz spaghetti or angel hair pasta (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar Instructions Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
    2017-01-08 16:32:11

    Comments (72)
    Maria Ann:
    @dena_fakhouri


    Colleen valentine:
    😋💕


    Lexie Zielinski👽:
    @eviepetty here's another page i thought you'd like!


    :
    @oh_my__yosh



    Likes (15527)



    fanesel



    Wiktoria Drozdzynska



    Erin Woodhouse





  • High Protein Low Carb Cinnamon Roll by <a href=/user/kristens_fit_food>@kristens_fit_food</a>

Cinnamon Roll:

Blend together 3 egg whites, 1 egg, 2 scoops cinnamon swirl protein, 1/2 c almond flour, 1 tsp baking soda, 1 tsp vanilla, 1/4 c unsweetened almond milk. Pour into baking pan lined w/ parchment paper. Bake 8-10 min at 325 F.

Frosting:
Mix 1 scoop cinnamon protein, 1/2 c plain greek yogurt, 1 tablespoon sweetener of choice (stevia), and a splash of almond milk. Pour over baked batter. Cut baked pancake into 3 long strips, roll and top with more frosting
    High Protein Low Carb Cinnamon Roll by @kristens_fit_food Cinnamon Roll: Blend together 3 egg whites, 1 egg, 2 scoops cinnamon swirl protein, 1/2 c almond flour, 1 tsp baking soda, 1 tsp vanilla, 1/4 c unsweetened almond milk. Pour into baking pan lined w/ parchment paper. Bake 8-10 min at 325 F. Frosting: Mix 1 scoop cinnamon protein, 1/2 c plain greek yogurt, 1 tablespoon sweetener of choice (stevia), and a splash of almond milk. Pour over baked batter. Cut baked pancake into 3 long strips, roll and top with more frosting
    2017-01-08 14:12:02

    Comments (145)
    ♡ Fitness Health Inspiration ♡:
    @smjankovic 😍😍😍


    Vincent Brunello:
    @hugomathiesen


    Gregory Stofle:
    Where do I get cinnamon protein


    :
    How im tryna be tonight



    Likes (14059)
    leah_griffin3



    Jasmine



    Amanda



    Don't hmu😋





  • Dear Lord 😍Dessert Alert! Double tap and Tag friends to try this easy recipe together!
By <a href=/user/buzzfeedtasty>@buzzfeedtasty</a>
.
MILLE CREPE CAKE
Servings: 8
INGREDIENTS
For the crepes:
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream
For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter
¼ cup (40 grams) powdered sugar, optional for topping
PREPARATION
1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.
4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.
5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.
7. Top with sifted powdered sugar (optional).
8. Enjoy!
    Dear Lord 😍Dessert Alert! Double tap and Tag friends to try this easy recipe together! By @buzzfeedtasty . MILLE CREPE CAKE Servings: 8 INGREDIENTS For the crepes: 6 tablespoons (100 grams) butter 3 cups (675 milliliters) milk 6 eggs 1½ cups (210 grams) flour ⅔ cup (80 grams) cocoa powder 7 tablespoons (105 grams) sugar 4 cups (1 liter) whipped cream For the ganache: 1 cup (225 milliliters) heavy cream 4 tablespoons (200 grams) sugar 6 ounces (170 grams) chocolate 1 tablespoon (15 grams) butter ¼ cup (40 grams) powdered sugar, optional for topping PREPARATION 1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside. 2. In the same pot, warm the milk. Remove from heat. 3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill. 4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes. 5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired. 6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake. 7. Top with sifted powdered sugar (optional). 8. Enjoy!
    2017-01-08 12:30:39

    Comments (840)
    J A S M I N E T A O U B E🇱🇧:
    Såhär ska vi göra nästa gng @nathaliesalibaa


    Nathalie Saliba:
    Okej kusin @jjjaassmmiinneee


    Niloofar Granmayeh:
    @sasan_nasiri


    Gregory Stofle:
    Way Kewl



    Likes (19344)
    Brook Strickland






    Norma Correa🌸



    Brittany





  • ❤Double Tap and Tag friends in comment. This delicious pasta be paired perfectly with chicken and shrimps. .
Creamy, Four-Cheese & Garlic Spaghetti by <a href=/user/yellowblissroad>@yellowblissroad</a>

Check out <a href=/user/yellowblissroad>@yellowblissroad</a> 
Serves: 3-4 servings
Ingredients
* 8 ounces spaghetti, uncooked
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1½ tablespoons minced garlic
* ½ cup freshly shredded Mozzarella
* ½ cup freshly shredded Parmesan Cheese
* ½ cup freshly shredded Romano Cheese
* 2 tablespoons whipped cream cheese
* ⅔ cup heavy cream
* Salt and pepper to taste
* 2 tablespoons fresh, chopped flat-leaf parsley

Instructions
1. Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water.
2. In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
3. Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
4. Remove from heat and stir in parsley. Taste and add salt and pepper as desired.
5. Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired.
    ❤Double Tap and Tag friends in comment. This delicious pasta be paired perfectly with chicken and shrimps. . Creamy, Four-Cheese & Garlic Spaghetti by @yellowblissroad Check out @yellowblissroad Serves: 3-4 servings Ingredients * 8 ounces spaghetti, uncooked * 1 tablespoon butter * 1 tablespoon olive oil * 1½ tablespoons minced garlic * ½ cup freshly shredded Mozzarella * ½ cup freshly shredded Parmesan Cheese * ½ cup freshly shredded Romano Cheese * 2 tablespoons whipped cream cheese * ⅔ cup heavy cream * Salt and pepper to taste * 2 tablespoons fresh, chopped flat-leaf parsley Instructions 1. Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water. 2. In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute. 3. Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes. 4. Remove from heat and stir in parsley. Taste and add salt and pepper as desired. 5. Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired.
    2017-01-07 13:45:59

    Comments (41)
    Cassaundra Plourde:
    @shae.farah


    Lauren 🔐💕:
    @johnspady


    Quai LightYear:
    @moantoinette5_2 here you go.


    Monique Anoinette:
    @brobrofresh thanks



    Likes (11369)
    Rosie Velazquez



    Katherine Feliz



    🎀Vanessa M.🎀



    Polly Arteaga 💜





  • Million Dollar Macaroni and Cheese Casserole
 By <a href=/user/carlsbadcravings>@carlsbadcravings</a>

Check out <a href=/user/carlsbadcravings>@carlsbadcravings</a>

Ingredients * 1pound cellentani pasta(may sub rigatoni, penne or macaroni)
* 4tablespoons butter
* 1/4cup all-purpose flour
* 3cups milk
* 112 oz. can evaporated milk
* 1tablespoon cornstarch
* 1tablespoon Dijon mustard
* 1tablespoon chicken bouillon
* 1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
* 1/2teaspoon pepper
* 1/4-1/2teaspoon red pepper flakes(optional)
* 4cups freshly grated sharp cheddar cheese
* 6-8slices provolone cheese
* 1cup sour cream
* 1cup freshly grated Parmesan cheese
Panko Topping (optional)
* 3/4cup panko breadcrumbs
* 2tablespoon butter
* 1tablespoon extra virgin olive oil
Instructions

1. Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water. 
2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside. 
3. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. 
4. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). 5. Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). 6. Panko topping:Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese. 
7. Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving
    Million Dollar Macaroni and Cheese Casserole By @carlsbadcravings Check out @carlsbadcravings Ingredients * 1pound cellentani pasta(may sub rigatoni, penne or macaroni) * 4tablespoons butter * 1/4cup all-purpose flour * 3cups milk * 112 oz. can evaporated milk * 1tablespoon cornstarch * 1tablespoon Dijon mustard * 1tablespoon chicken bouillon * 1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt * 1/2teaspoon pepper * 1/4-1/2teaspoon red pepper flakes(optional) * 4cups freshly grated sharp cheddar cheese * 6-8slices provolone cheese * 1cup sour cream * 1cup freshly grated Parmesan cheese Panko Topping (optional) * 3/4cup panko breadcrumbs * 2tablespoon butter * 1tablespoon extra virgin olive oil Instructions 1. Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water. 2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside. 3. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. 4. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). 5. Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). 6. Panko topping:Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese. 7. Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving
    2017-01-06 15:00:34

    Comments (119)
    Mikayla Watts:
    @wattshay


    samansa:
    @farnaz_mdm 😟😟😍😍😍😍


    Jillian Russo:
    @brookefasciana


    Theresa 🌺:
    @xxtinschexx



    Likes (11435)
    Anais Aurora Peña Hernandez



    Takila Giromon and kenzo



    Lovely Me =)








  • Tag Friends below ❤
.

BAKED SHRIMP SCAMPI LINGUINE by <a href=/user/buzzfeedtasty>@buzzfeedtasty</a>
Servings: 4

INGREDIENTS
1 pound (500 grams) shrimp peeled and deveined
1 tablespoon salt
1 tablespoon pepper
1 tablespoon red chili flakes
3 cloves garlic, minced
6 ounces (180 grams) butter, melted
1 tablespoon lemon juice
½ cup white wine
8 ounces (250 grams) linguine pasta

Garnish
Parsley
Red pepper flakes

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
7. Enjoy!
    Tag Friends below ❤ . BAKED SHRIMP SCAMPI LINGUINE by @buzzfeedtasty Servings: 4 INGREDIENTS 1 pound (500 grams) shrimp peeled and deveined 1 tablespoon salt 1 tablespoon pepper 1 tablespoon red chili flakes 3 cloves garlic, minced 6 ounces (180 grams) butter, melted 1 tablespoon lemon juice ½ cup white wine 8 ounces (250 grams) linguine pasta Garnish Parsley Red pepper flakes PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine. 3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked. 4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally. 5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce. 6. Garnish with chopped Italian parsley. 7. Enjoy!
    2017-01-06 13:31:04

    Comments (361)
    :
    @lailaax__ you can replace it with a cup of chicken broth


    karen mckinney😊:
    @bellamckinney


    ELIJAH MF LAMBERT:
    @cookinwithmima IS WHITE WINE VINEGAR OK?


    Chloe Sliger:
    @james_smet



    Likes (13765)



    Milix



    Cat



    Alina Balboa





  • TERIYAKI CHICKEN WITH VEGETABLES by <a href=/user/eatgoodforlife>@eatgoodforlife</a>

Check out <a href=/user/eatgoodforlife>@eatgoodforlife</a>

INGREDIENTS:
2-3 lbs organic chicken breast chunks 
12-16 oz organic fresh broccoli
2 garlic cloves, or ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce

2 Tbsp ginger, chopped
1/3 cup soy sauce
1/3 cup cold water
3-4 teaspoons cornstarch
1/4 cup honey, or sugar

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.

In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.
    TERIYAKI CHICKEN WITH VEGETABLES by @eatgoodforlife Check out @eatgoodforlife INGREDIENTS: 2-3 lbs organic chicken breast chunks 12-16 oz organic fresh broccoli 2 garlic cloves, or ginger 4-5 large organic carrots, sliced Pepper flakes, optional 2 Tbsp olive oil Teriyaki sauce 2 Tbsp ginger, chopped 1/3 cup soy sauce 1/3 cup cold water 3-4 teaspoons cornstarch 1/4 cup honey, or sugar In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles.
    2017-01-04 19:39:36

    Comments (125)
    🌸🎀💗✨:
    @shanis221


    Cassy👑:
    Thank you for this! I made it and it came out great! Keep them coming @cookinwithmima


    :):
    @southern_bazaar


    :
    Do you use regular sugar or brown sugar, thank you? @cookinwithmima



    Likes (20253)
    The Queen👑



    Mikail A. Sattar



    Halle Cooking



    🃏





  • Grilled Coconut and Pineapple Sweet Chili Shrimp
Made by <a href=/user/closetcooking>@closetcooking</a>
.
Follow him <a href=/user/closetcooking>@closetcooking</a>
Servings: 4

Ingredients
FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:
3 tablespoons coconut cream*
3 tablespoons pineapple sweet chili sauce**
1 teaspoon sriracha, or to taste
FOR THE GRILLED SHRIMP:
1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces
directions
FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:
Mix everything.
FOR THE GRILLED SHRIMP:
Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Brush the sauce onto the shrimp and enjoy!

Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
    Grilled Coconut and Pineapple Sweet Chili Shrimp Made by @closetcooking . Follow him @closetcooking Servings: 4 Ingredients FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE: 3 tablespoons coconut cream* 3 tablespoons pineapple sweet chili sauce** 1 teaspoon sriracha, or to taste FOR THE GRILLED SHRIMP: 1 pound (20-25 or 16-20) shrimp, peeled and deveined 2 slices pineapple, cut into 1/2 inch pieces directions FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE: Mix everything. FOR THE GRILLED SHRIMP: Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side. Brush the sauce onto the shrimp and enjoy! Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies. Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
    2017-01-03 15:44:26

    Comments (81)
    s a i d y:
    @leslyarranaga


    Becca Shields:
    @maddyhessel


    :
    @oh_my__yosh


    Laura Hart Taylor:
    Hey @epmarquard ...this is a great recipe!



    Likes (14544)
    Lisa G ❤️



    ambrosiac



    Julien









Follow @befitsnacks for more healthy snack ideas 🍎 @befitsnacks 🍇@befitsnacks 🍌 @befitsnacks 🍑 @befitsnacks
source:www.instagram/cookinwithmima