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Mariam E. cookinwithmima

  • Shrimp Boil Foil Packs @cremedelacrumb1 . Serves: 4 . Ingredients 1 pound shrimp, peeled and de-veined 2 ears of corn on the cob, husked ½ pound andouille sausage 1 pound baby red potatoes OR baby yellow potatoes 3 tablespoons old bay seasoning OR homemade seasoning (see note) salt and pepper, to taste 3 teaspoons minced garlic juice of ½ lemon, plus lemon wedges for serving 3 tablespoons, melted + ½ cup butter, divided chopped fresh parsley, for topping Instructions Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it). Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
    2017-09-17 14:05:47

    Comments (103)
    Evelyn Carrasco:
    @garzabee_tiu


    Kiran Mahnaz:
    Mamma.. it's so yummy 😍😍😢😢


    Amber S:
    I,tried these! Real good


    :
    @hadysouki



    Likes (20619)
    Sadaf



    Ekaterina Vagner



    🎈



    Anna Katheleene Moore-Majors





  • Baked Spinach and Ricotta @recipe_tin ❤️ . Serves: 4 . Ingredients 8 fresh lasagne sheets (15cm/6 x 11cm/4.5) ½ cup Mozarella cheese, shredded Freshly grated parmesan cheese, for serving (optional) Filling 250g/8oz frozen spinach (pre chopped) 500g/1lb ricotta cheese 1 egg ⅓ cup grated parmesan cheese 1 garlic clove, minced ¼ fresh nutmeg, grated (or ⅛ tsp nutmeg powder) ½ tsp salt Black pepper Tomato Sauce 700g/24oz passata (pureed tomatoes) (Note 4) 1 brown onion, diced 2 cloves garlic, minced Handful basil leaves (optional) 2 tbsp olive oil 1 tsp sugar ½ tsp salt Black pepper Instructions Preheat oven to 180C/350F. Tomato Sauce Heat oil in a 22cm/9 ovenproof pan over medium high heat. Add garlic and sauté for 10 seconds then add onion. Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients. Simmer for 2 minutes to bring the flavours together, then remove from heat. Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Filling Defrost the spinach in the microwave on high for 2 minutes. Squeeze the excess water out of the spinach using your hands, then place in a large bowl. Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands. Assembling As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni. Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down. Continue with remaining lasagne sheets. Cut rolls
    2017-09-15 22:13:39

    Comments (52)
    Nippy Bordeaux:
    @duanesworld22 I’m vegan


    D.Coffey:
    @mimibordeaux the cheese??


    K💋:
    @xchristiina


    Chef Casey- Food | Recipes:
    These look delicious!!



    Likes (11679)
    Virginie L. , instablogger



    Helena Süss






    Katrina Thomas





  • Chop-Chop Chicken Salad By @cleanfoodcrush . makes 4 servings . Ingredients: 1.5 lbs. chicken breast, sliced lengthwise 1 Tbsp avocado oil, or olive oil 1 tsp garlic powder 1/2 tsp dried oregano sea salt, to your taste 2-3 large romaine lettuce hearts, chopped 1 avocado, diced 1 sweet bell pepper, chopped 4 celery stalks, chopped 1 pint grape tomatoes, sliced in half 4 green onions, sliced Dressing Ingredients: 2 cloves fresh garlic, minced 1/2 tsp dried oregano 4 Tbsp fresh lime juice 1/2 tsp sea salt 1/4 tsp ground pepper 2 Tbsps extra virgin olive oil Instructions: In a small bowl, whisk all dressing ingredients. Set aside. Heat a grill, or grill pan on medium high. Lightly spray the grill with olive or coconut oil. Season with the sea salt, garlic powder and oregano. Once your grill/pan is hot, add the chicken and lower heat to medium. Cook for 4-5 minutes per side or until juices run clear and cooked through. Gently toss all salad ingredients in a large bowl with your homemade dressing.
    2017-09-15 16:07:30

    Comments (25)
    Fabiola:
    😋😋😋😋😋😋😋😋😋😋😋😋


    💕O s ⚓ s e e k i n d💕:
    Sieht super frisch und lecker aus 😍


    Mary:
    😋👌


    Luciana Bravo:
    Soo ñami



    Likes (11069)
    Leticia Hernandez



    Eunie



    Shona Stark



    Анастасия👑





  • You are the strongest princess I ever met @mayathebrave ❤️ I love you my beautiful cousin 👭. Please show her your support. Follow @mayathebrave 😇
    2017-09-14 14:57:40

    Comments (125)
    Hana Bitar:
    😘😘🌹


    laura:
    Os deseo lo mejor! Besos


    Josie Camacho:
    God bless this little angel


    _green_plate:
    💖💖😻😻 angel



    Likes (13467)
    Maya Edmond



    Marcie



    Rita B



    Tricia





  • Lemon Pepper Chicken @dinneratthezoo ❤️ . Ingredients 4 thin cut boneless skinless chicken breasts 1/3 cup all purpose flour 1 tablespoon lemon pepper seasoning or more to taste salt to taste 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon chopped parsley Instructions Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl. Heat the olive oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly. Place the chicken in the pan and cook for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate. Cover to keep warm. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste. Spoon the sauce over the chicken. Sprinkle with parsley and serve.
    2017-09-14 12:14:58

    Comments (44)
    Chelsea Nicole:
    @bigsexyjb I'll be making this! (Minus the parsley!)


    V Well Health:
    Looks delicious!! 👐👍🙌👏👌


    Chef Casey- Food | Recipes:
    😍😍😍😍


    love.laugh.steph 💋:
    @nettie0201 I'm making this with white rice and we can have a bottle of wine



    Likes (11638)
    Photography|ARQ.



    angelica






    Катерина Шевченко💙





  • Shrimp Avocado Taco Salad @alyssa_therecipecritic . Ingredients 2 Tablespoons oil 1 pound medium sized shrimp, peeled and deveined ½ teaspoon salt ½ teaspoon black pepper 1½ teaspoon ground cumin ½ teaspoon garlic powder 1½ teaspoon dried oregano 1 teaspoon chili powder 1 large head romaine lettuce, chopped 1 pint cherry tomatoes, sliced ½ red onion, finely sliced 1 cup yellow corn kernels 1 cup black beans, rinsed ¼ cup fresh cilantro, minced 2 large avocados, diced Juice of one lime Salsa Ranch Dressing: ½ cup ranch dressing ¼ cup salsa Instructions In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink about 2 minutes. Remove from the heat. In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined. Serve with tortilla chips and salsa ranch dressing if desired.
    2017-09-13 14:39:39

    Comments (38)
    Shahid Kamal:
    Nice


    Merylin Andino:
    Yummy


    valerieramirez:
    @_baby_a209 that's heaven 😍😍


    Briana Benavides 🌺:
    @kaleahtorg



    Likes (9985)
    Matt



    Stavroula






    star_night413





  • Soy Honey Butter Salmon Recipe @rasamalaysia ❤️ . Serves 4 . Ingredients: l lb salmon fillet Salt Ground black pepper 4 cloves garlic, minced 1 tablespoon soy sauce 2 tablespoons honey 2 tablespoons melted unsalted butter 1 tablespoon chopped parsley Sliced lemons . Method: Preheat oven to 400F. In a small bowl, mix the garlic, soy sauce, honey and butter together. Whisk to combine well. Rinse the salmon with cold water and pat dry with paper towels. Transfer the salmon to a big sheet of aluminum foil and drizzle the garlic soy butter mixture on the salmon. Coat well. Top with parsley. Wrap the salmon up tightly and bake for 20 minutes, or until the salmon is cooked through. Unwrap the foil, squeeze some lemon juice, garnish with the lemon and serve immediately.
    2017-09-13 09:24:47

    Comments (50)
    Kathy 🤷🏽‍♀️:
    @rosefeli


    dee:
    Just did this for my dinner it was so delicious!


    Andréanne Maurice:
    @jasminepiche


    Alexis Nasr:
    @jackyjohn_11



    Likes (12279)
    Kat Mestrovich



    Lena Maria Jonasson



    Kimberly Wee



    💛💎J. Josephine_D.W.💛💎





  • GRILLED ROMAINE CHICKEN CAESAR COBB SALAD by @littlespicejar . INGREDIENTS: . CHICKEN: 1 lb. boneless, skinless chicken breasts or thighs 2 tablespoon olive oil 1 teaspoon salt + 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme SALAD: 4 romaine hearts (sliced down the center, stem intact) 1 cup cherry tomato halves 6 boiled eggs, sliced 1 large avocado, sliced 1/2 cup diced red onions 1/2 cup shaved parmesan Caesar dressing (homemade [1] or store-bought) croutons, crumbled bacon, chopped chives (as desired) DIRECTIONS: chicken: Pour the olive oil into a shallow bowl, add the salt, pepper, garlic powder, and dried thyme. Add the chicken, coat both sides, and let sit for 5-10 minutes. Prepare the salad ingredients while the chicken marinates. grill: preheat the grill and spray with cooking oil if desired. Grill time will vary for the ingredients so start with the chicken. Let the chicken cook for 8-12 minutes or until cooked through, flipping halfway through to ensure even grilling. Let the chicken cool before slicing or dicing. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for 2-3 minutes total or longer if you like your romaine cooked through more. assemble: Remove the stem from the romaine hearts and chop. Add the lettuce, sliced or diced chicken, and the remaining salad ingredients to a large bowl. Drizzle with Caesar dressing. Serve immediately.
    2017-09-12 12:48:17

    Comments (26)
    Luis:
    A salad like this could be a weekly routine rite! @njimenezz @dcaastillo @okokcil


    Ammara Rai:
    YUM!!!😋😋


    V Well Health:
    Gorgeous!! 🙋🙋🙋🙋


    Charne Prudence Cloete:
    @milogambino yummy



    Likes (9075)
    Melanie Banjac



    Wayne Oakes



    Alireza Abedi علیرضا عابدی



    the_bella





  • Creamy Spinach Tomato Tortellini @cookingclassy . Yield: 5 - 1 cup servings . Ingredients 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind) 2 Tbsp butter 2 cloves garlic , minced 3 Tbsp all-purpose flour 1 tsp onion powder 1 1/4 cups milk (I used 2%, anything but skim works fine) 1/2 cup heavy cream 1 (14.5 oz) can petite diced tomatoes (undrained) 1 1/2 cups (packed) chopped fresh spinach 3 Tbsp chopped fresh basil 2 tsp chopped fresh oregano (or 1/2 tsp dry) Salt and freshly ground black pepper 6 Tbsp finely shredded parmesan , plus more for serving Red pepper flakes , for serving (optional) Instructions Cook tortellini according to directions listed on package. Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat. Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes. Recipe Source: adapted with some changes from allrecipes.com Copyright 2017 Cooking Classy
    2017-09-12 09:31:42

    Comments (72)
    Mike Surace:
    @kelsmeus


    :
    @tomthebuilderr dinnnnna


    Courtney Lutman:
    @heytaydaliese this was amazing when I made it


    Alexis Nasr:
    @jackyjohn_11



    Likes (14651)
    marwa 3tman



    Michelle Oliver






    Chantelle Jackson





  • Shrimp with Sun Dried Tomato Cream Sauce @kitchenathoskins . Ingredients: 1/2 pound medium shrimp, peeled and deveined ( 31-40 per pound) 1/4 + 1/8 teaspoon salt, divided 1/4 teaspoon pepper, divided 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1/2 cup finely chopped onion 3 medium garlic cloves, finely chopped 1/2 teaspoon red pepper flakes 1/2 cup heavy cream 1/2 cup chicken stock 2 tablespoons drained oil-packed sun-dried tomatoes 1/2 teaspoon Italian seasoning 1 handful baby spinach 1/4 cup grated parmesan cheese Preparation: 1. Toss shrimp with 1/8 teaspoon salt and 1/8 teaspoon pepper powder. 2. Add olive oil into a 9-inch skillet and heat over medium-high heat. Place shrimp in a single layer, cook for one minute (without disturbing), turn then over and cook for an additional 30 seconds or until cooked. Transfer shrimp onto a plate. 3. Place pan back on medium heat, add butter and let it melt. Add onion, garlic and red pepper flakes. Cook for about 2 minutes, stirring often until translucent. Add heavy cream, chicken stock, sun-dried tomatoes, Italian seasoning, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until sauce has thickened to your liking, about 30 seconds to 1 minute. (You will need a thicker sauce if serving over pasta) 4. Add spinach, parmesan and shrimp. Cook for a few seconds until spinach is wilted. 5. Serve with crusty bread to mop up all the sauce or serve over cooked fettuccine.
    2017-09-11 13:33:17

    Comments (77)
    Tuba Karaman Aksoy:
    i think there s no more shrimp in the world cause you cooked all of them 😱@cookinwithmima


    Myrna Soto:
    Que rico.


    Miguel Valcarcel:
    Ufff


    Kristen Marie:
    @staci_syroney



    Likes (14622)
    Luisa Christina Azwat



    Julie Galens



    Edyta Sawczuk



    Jon-luc Ysart





  • GIANT INSTANT POT PANCAKE @kirbiecravings . Japanese-style rice cooker pancakes are made in an instant pot instead for an easy and fun brunch. . INGREDIENTS: 2 cups all purpose flour 2 1/2 tsp baking powder 2 tbsp granulated white sugar 2 large eggs 1 1/2 cups milk DIRECTIONS: In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). Pour in batter. Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version. If this happens, you can also try to set it to rice mode instead of manual, low pressure, 45 minutes, which seems to solve the issue.) Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes. Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy. Serve with your favorite pancake toppings.
    2017-09-11 10:37:53

    Comments (145)
    Jen Schick:
    @melissa.m76 yes pleaae


    Lily Pereira Acosta:
    @nashely44


    Euphotria:
    @morningkoffiee ya allah enak amaaat 😭


    Mya Pai:
    I saw pot and got excited 😂 @sophthe.loaf



    Likes (9271)
    Emily



    Tae






    Ale





  • Pasta in a cup @thenaughtyfork 😍Tag someone who loves pasta❤️
    2017-09-10 08:07:48

    Comments (441)
    A.G.B 💍:
    @abntz03


    Lua:
    @eriscg


    Michelle Whiticar:
    @juliekrugs 😋 that looks so good!!


    Amanda Schmit:
    @marielarnson



    Likes (17276)
    Jade



    Lolly 🍭



    anna








  • Crispy Garlic Baked Potato Wedges by @cafedelites . Serves: 6 Ingredients 6 large russet (or brushed) potatoes, rinsed ¼ cup olive oil 1 tablespoon minced garlic (or 3 teaspoons garlic powder) 3 teaspoons salt (adjust to your tastes) 1 teaspoon paprika ⅔ cup finely grated or shredded parmesan cheese, divided 2 tablespoons fresh chopped parsley . Instructions Preheat oven to 200°C | 390°F. Line 2 large baking sheets / trays with parchment (baking) paper; set aside. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size). In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork. Sprinkle with parsley and remaining parmesan cheese to serve.
    2017-09-09 17:36:04

    Comments (56)
    Ilena 💜:
    @jdrizzy22


    Yolanda Martinez:
    Q pintaca!!!!


    Fitness Health Traning:
    Cool


    MAK:
    @fromnoufwithlove



    Likes (19199)
    Imelda



    Katie



    orange sunsets



    Ajahiiiii





  • Teriyaki Shrimp Stir Fry @dinneratthezoo . Ingredients For the stir fry: 1 1/4 lbs large shrimp peeled and deveined 3 cups of mixed vegetables I used snow peas and sliced bell peppers salt and pepper to taste 1 tablespoon vegetable oil 2 packages of Veetee Dine Wholegrain Brown Rice prepared according to package directions Optional garnishes: sliced green onions and sesame seeds For the sauce: ¼ cup soy sauce ½ cup water 3 tablespoons brown sugar 2 teaspoons minced garlic 2 teaspoons minced ginger 1 tablespoon of honey 1 teaspoon toasted sesame oil 1 tablespoon + 1 teaspoon cornstarch Instructions For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside. For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque). Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through. Serve over Veetee Dine In Wholegrain Brown Rice. Garnish with sesame seeds and sliced green onions if desired.
    2017-09-09 10:37:49

    Comments (18)
    AngiesGourmetToGoWorldTraveler:
    Looks delicious


    Nanna Nana:
    👍


    Karina Gregory:
    @erykagregory meal prep tomorrow


    V Well Health:
    Yummy Stir-Fry!! 🙋👐🙌👍👏👌



    Likes (7313)
    Anna



    A N D R E S M A C E D O



    Yenny Mernando



    Rohani Faqir





  • Creamy Pasta With Salmon and Asparagus @foodiecrush . Serves: serves 6-8 . Ingredients 1 pound dried bow tie pasta, or farfalle 2 cups chopped asparagus spears, cut into 1-inch pieces 2 cups heavy cream Zest of 2 Meyer lemons (use 2-3 regular lemons if you can't find Meyer lemons) ½ cup freshly grated Parmesan cheese ⅛ cup chopped fresh dill fronds, plus more for garnish 2 cups flaked, cooked salmon kosher salt and freshly ground pepper Instructions Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté. When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw. While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon. Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper. Add the bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
    2017-09-08 16:40:07

    Comments (64)
    AngiesGourmetToGoWorldTraveler:
    Beautiful looks delicious


    يسرى زافيرح:
    I drooling haih


    يسرى زافيرح:
    Im


    Leslie🎀Castro:
    @thebeautyinbooks Today's dinner. Very good



    Likes (12987)
    rosinapanganiban



    Elena Di Bert



    Estefania Martinez Bazan ♡👑



    Adina💫





  • Pesto Zoodles with Shrimp @healthyfitnessmeals . Serves 4 . Ingredients 3 large zucchini, spiralized ½ cup pesto 1 pound peeled and deveined large shrimp 2 teaspoons Italian seasoning (or equal parts of garlic powder, dried oregano and dried basil) salt and pepper to taste 1 tablespoon olive oil, divided use 1 cup of cherry tomatoes, halved ¼ cup grated parmesan cheese Optional: chopped parsley for garnish Heat 2 teaspoons of olive oil in a large pan over medium high heat. Add the shrimp and sprinkle with Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes or until shrimp are pink and opaque. Remove the shrimp from the pan and put on a plate. Cover to keep warm. Wipe out the pan with a paper towel. Heat remaining teaspoon of olive oil over medium high heat. Add the zucchini noodles and season to taste with salt and pepper. Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Stir in pesto. Place the shrimp on top of the zucchini noodles, along with the cherry tomatoes. Sprinkle with parmesan and serve immediately. Garnish with chopped parsley if desired.
    2017-09-08 14:56:01

    Comments (35)
    Osleidy Requena:
    @luisfernandorl


    Luis Fernando:
    @osleidyrequena uff debe ser delicioso. ..tenemos que prepararlo


    AngiesGourmetToGoWorldTraveler:
    Beautiful pic looks delicious!


    Fani De Tota ▪️◻️▪️:
    @cbd021 follow her @joeymd123



    Likes (10636)
    NC



    Ana Fuentes



    غادة



    JC Creations





  • Strawberry Avocado Spinach Salad with Chicken @foodiecrush . Serves: serves 2 . Ingredients ¼ cup extra virgin olive oil 1 tablespoon golden balsamic vinegar 1 teaspoon sugar 1 tablespoon roughly chopped fresh tarragon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 boneless, skinless chicken breasts 6 cups loosely packed fresh spinach 6-8 large strawberries, hulled and quartered 1 avocado, peeled, seeded and cut into chunks 3-4 thinly sliced rings of red onion ¼ cup feta cheese 2 tablespoons sliced almonds Instructions Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
    2017-09-08 11:23:54

    Comments (56)
    Jules:
    Oh my god @alessa_2507 @kristin.madeleine @janibanani13 @johannaschluter


    Benny Bendrum:
    @layla.ah


    Shereen Vawda:
    @farea20


    Shereen Vawda:
    @yassy_v



    Likes (13861)
    Sinoxolo Khowane



    Alejandra



    Mari



    Neelu pathak





  • Skillet Seared Salmon with Garlic Lemon Butter Sauce @cookingclassy . Yield: 4 servings . Ingredients 4 (6 oz) skinless salmon fillets (about 1-inch thick) Salt and freshly ground black pepper 2 tsp olive oil 2 garlic cloves , minced 1/4 cup low-sodium chicken broth 2 Tbsp fresh lemon juice 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces 1/2 tsp honey 2 Tbsp minced fresh parsley Lemon slices for garnish (optional) . Instructions Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
    2017-09-07 13:22:10

    Comments (64)
    wendy:
    looks soo good😘


    Eat And Travel Often:
    I just tried your Salmon recipe. It's so good!! Thank you 😘


    Sarai:
    @frr311291


    Eddy LV(呂柏希):
    pretty



    Likes (14044)
    Zarzar Khaing



    Cris Rueda



    Tami Self



    NC





  • Sheet Pan Teriyaki Chicken with Vegetables @alyssa_therecipecritic . Ingredients Teriyaki Glaze 1 cup low sodium soy sauce 4-5 tablespoons honey (depending on how sweet you like it) 3½ tablespoons rice wine vinegar 1½ teaspoons sesame oil (plus more for drizzling on vegetables) 3 garlic cloves, minced ¾ teaspoon grated ginger 1 tablespoon cornstarch ¼ cup water Salt and black pepper, to taste 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds) 3 cups broccoli florets (about 2 bunches) 1 cup sliced carrots Additional vegetables (optional) ¼ cup edamame beans, ¼ cup pineapple chunks Green onions and sesame seeds for garnish Instructions For the glaze: In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. For the chicken and vegetables Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.** Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
    2017-09-07 11:04:55

    Comments (37)
    A M Y • R I D D I O U G H ✌:
    @_criddiough


    wendy:
    I can never get that good taste....any advise?


    :
    @hena_sultan


    Ramy:
    @jayduuh_ann



    Likes (11318)
    Gerl



    Staycie White



    Joenathan Laurent Mapepe



    🙆 Ker.Hang 🎀🌷





  • Lasagna Party Ring 😍 @buzzfeedtasty Tag someone who would like this
    2017-09-07 08:02:01

    Comments (447)
    Dr M:
    Damn that looks good 👌


    :
    Delish


    Lua:
    @eriscg


    Haydelin Ortiz:
    @laindia2327



    Likes (15021)
    Inday Goebel



    Alexia Danielle Reid 👸🏽💎



    Tere



    Shenique Hines






Shrimp Boil Foil Packs @cremedelacrumb1 . Serves: 4 . Ingredients 1 pound shrimp, peeled and de-veined 2 ears of corn on the cob, husked ½ pound andouille sausage 1 pound baby red potatoes OR baby yellow potatoes 3 tablespoons old bay seasoning OR homemade seasoning (see note) salt and pepper, to taste 3 teaspoons minced garlic juice of ½ lemon, plus lemon wedges for serving 3 tablespoons, melted + ½ cup butter, divided chopped fresh parsley, for topping Instructions Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it). Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
source:www.instagram/cookinwithmima