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  • <a href=/user/goclearskincare/1>@goclearskincare</a> is helping clean your face like never before! Get yours today while it's on sale for $10! Click <a href=/user/goclearskincare/1>@goclearskincare</a> bio! Or visit www.goclearskincare.com 👈🏻
    @goclearskincare is helping clean your face like never before! Get yours today while it's on sale for $10! Click @goclearskincare bio! Or visit www.goclearskincare.com 👈🏻
    2017-04-24 18:00:05

    Comments (0)

    Likes (118)



    FY



    Murouj ~



    Weronika Buczkowska





  • Creamy Parmesan Garlic Shrimp Pasta by <a href=/user/alyssa_therecipecritic/1>@alyssa_therecipecritic</a>
.
Check out <a href=/user/alyssa_therecipecritic/1>@alyssa_therecipecritic</a>
.
Serves: 4
.
Ingredients
* 2 tablespoons olive oil
* 1 pound jumbo shrimp, peeled and deveined
* salt and pepper
* 3 garlic cloves, minced
* 1 cup heavy cream
* ½ cup chicken broth
* 1 teaspoon garlic powder
* 1 teaspoon italian seasoning
* ½ cup parmesan cheese
* 8 ounce linguine, cooked to al dente and drained
* Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges

Instructions

1. In a medium sized skillet add the olive oil. Add the shrimp and garlic and cook over medium high heat until it is almost pink but not cooked completely.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese and stir with shrimp until smooth. Let simmer for about 3-5 minutes until the sauce starts to thicken. Add the pasta and stir until the pasta is coated.
3. Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges
    Creamy Parmesan Garlic Shrimp Pasta by @alyssa_therecipecritic . Check out @alyssa_therecipecritic . Serves: 4 . Ingredients * 2 tablespoons olive oil * 1 pound jumbo shrimp, peeled and deveined * salt and pepper * 3 garlic cloves, minced * 1 cup heavy cream * ½ cup chicken broth * 1 teaspoon garlic powder * 1 teaspoon italian seasoning * ½ cup parmesan cheese * 8 ounce linguine, cooked to al dente and drained * Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges Instructions 1. In a medium sized skillet add the olive oil. Add the shrimp and garlic and cook over medium high heat until it is almost pink but not cooked completely. 2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese and stir with shrimp until smooth. Let simmer for about 3-5 minutes until the sauce starts to thicken. Add the pasta and stir until the pasta is coated. 3. Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges
    2017-04-24 11:27:22

    Comments (44)
    Handball:
    @july_fbg 😍😍😍😍


    SenaidaSVela:
    What's the calorie count per serving ?


    Tay:
    @kchev87 supper?


    Julie:
    @ericjohns1990



    Likes (9011)



    Andre Paige



    Melanie Knevel



    🌟Dara Crawford🌟





  • Amazing talent by <a href=/user/chefsmartone/1>@chefsmartone</a>
    Amazing talent by @chefsmartone
    2017-04-23 18:17:58

    Comments (58)
    Leslie Love:
    Wow


    Evelyn Khoo:
    So pretty!!!!!!


    Nayanjyoti Saikia:
    😯😯😯


    Nayanjyoti Saikia:
    @mridusmita_bora @aieseng_baishali



    Likes (6771)
    Kim Ngoc 🌸



    Carmen Madrigal



    4.19💖



    Sandruše...😊





  • Pesto Tomato and Mozzarella Stuffed Chicken Breasts by <a href=/user/laughingspatula/1>@laughingspatula</a> .
 Servings 4 .
Ingredients
4 chicken breasts
8 tablespoons pesto
8 slices tomato
1 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper
Instructions
Preheat oven to 400 degrees.
Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
Spread entire opens surface of chicken with 2 tablespoons pesto.
Add 2 sliced tomatoes to half of the chicken.
Top with 1/4 cup of grated mozzarella.
Sprinkle with salt and pepper and drizzle on a bit of olive oil.
Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
When olive oil is sizzling, carefully add chicken.
Sear on each side for 2-3 minutes using tongs to turn.
Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
Serve with steamed broccoli or another simply prepared veggie and mayo/greek yogurt dip.
For a dip:  Combine 1/2 cup mayo or greek yogurt  with several teaspoons pesto
    Pesto Tomato and Mozzarella Stuffed Chicken Breasts by @laughingspatula . Servings 4 . Ingredients 4 chicken breasts 8 tablespoons pesto 8 slices tomato 1 cup grated mozzarella cheese 2 tablespoons olive oil salt and pepper Instructions Preheat oven to 400 degrees. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above) Spread entire opens surface of chicken with 2 tablespoons pesto. Add 2 sliced tomatoes to half of the chicken. Top with 1/4 cup of grated mozzarella. Sprinkle with salt and pepper and drizzle on a bit of olive oil. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil. When olive oil is sizzling, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees. Serve with steamed broccoli or another simply prepared veggie and mayo/greek yogurt dip. For a dip: Combine 1/2 cup mayo or greek yogurt with several teaspoons pesto
    2017-04-22 16:09:24

    Comments (92)
    Timo Bindels:
    @jennekendeleeuw ziet er idd prima uit


    Ellen 💕:
    @maurir_31


    Allyzon Lynne Sana:
    @andrewbasaldua


    💛✨Z✨💛:
    @ro_scott



    Likes (12577)
    Emily Cassidy-Fuchs






    Adrian McGee



    Beatriz Del Rosario





  • CREAMY PESTO MAC WITH SPINACH by <a href=/user/budgetbytes/1>@budgetbytes</a>

Check out <a href=/user/budgetbytes/1>@budgetbytes</a> and visit her blog for more recipes! Link in her bio. 
Serves: 6

INGREDIENTS
2 cups uncooked macaroni
2 Tbsp butter
2 Tbsp flour
2 cups whole milk
½ cup grated Romano or Parmesan
¼ cup basil pesto
½ tsp salt
Freshly cracked pepper
½ lb. frozen spinach

INSTRUCTIONS
Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.
While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.
    CREAMY PESTO MAC WITH SPINACH by @budgetbytes Check out @budgetbytes and visit her blog for more recipes! Link in her bio. Serves: 6 INGREDIENTS 2 cups uncooked macaroni 2 Tbsp butter 2 Tbsp flour 2 cups whole milk ½ cup grated Romano or Parmesan ¼ cup basil pesto ½ tsp salt Freshly cracked pepper ½ lb. frozen spinach INSTRUCTIONS Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat. Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.
    2017-04-21 12:18:20

    Comments (51)
    Chef Remi:
    I wish to be in your shoes at the moment. Thank you for sharing!


    Alisha Brennan:
    @asheeleeb


    Alia Sandiford♥:
    @bigmanox


    Matlotliso:
    @paulamatl let's try this right here my friend



    Likes (8916)



    Hailey



    Alive Seed



    Gaby





  • Cauliflower Pizza Crust by <a href=/user/ifoodreal/1>@ifoodreal</a>

Check out her blog. Link on her bio <a href=/user/ifoodreal/1>@ifoodreal</a>

Ingredients:

1 head cauliflower 7 - 8 wide
1 egg, large
1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
1 tsp Italian (or rosemary, basil, parsley) herb seasoning
1/8 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until rice texture. Some coarse chunks are fine.

Place on a prepared baking sheet and bake for 15 mins.

Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.

Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:) Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
Bake for 15 - 20 minutes and remove from the oven.

Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.
    Cauliflower Pizza Crust by @ifoodreal Check out her blog. Link on her bio @ifoodreal Ingredients: 1 head cauliflower 7 - 8 wide 1 egg, large 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed 1 tsp Italian (or rosemary, basil, parsley) herb seasoning 1/8 tsp salt 1/4 tsp freshly ground black pepper Directions: Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until rice texture. Some coarse chunks are fine. Place on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:) Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms. Bake for 15 - 20 minutes and remove from the oven. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.
    2017-04-20 11:25:11

    Comments (69)
    Nina:
    How many calories? @cookinwithmima


    Raúl Velez III:
    @chris_jennison


    Mark Jones:
    @sophie_rog


    Sophie Rogers:
    @markjones__89 😍



    Likes (11392)
    susan baral solano



    Olivia Clare Wagner Carlsen



    Anna



    Besy Carcamo





  • Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus by <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>

Check out <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>
.
INGREDIENTS
Salad
1 pound chicken breasts pounded to even thickness
1  5 oz. pkg. Earthbound Farm Spinach Salads
1 cup basil leaves, roughly chopped or chiffonade
1 pint grape/cherry tomatoes, halved
6 oz mozzarella pearls
8 oz asparagus, tough ends trimmed/snapped
1-2 Avocados, chopped or sliced
4-6 strips bacon, cooked and crumbled
salt and pepper to taste
Balsamic Chicken Marinade
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons brown sugar
1 tsp EACH dried basil, garlic pwdr, onion pwdr,
1/2 teaspoon salt
1/4 teaspoon pepper
Balamic Reduction Dressing
3/4  cup quality balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
.
INSTRUCTIONS
Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate.
Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours.
When ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces.
To make the Balsamic Reduction Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time iif desired for a thinner dressing.
Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado.
    Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus by @carlsbadcravings Check out @carlsbadcravings . INGREDIENTS Salad 1 pound chicken breasts pounded to even thickness 1 5 oz. pkg. Earthbound Farm Spinach Salads 1 cup basil leaves, roughly chopped or chiffonade 1 pint grape/cherry tomatoes, halved 6 oz mozzarella pearls 8 oz asparagus, tough ends trimmed/snapped 1-2 Avocados, chopped or sliced 4-6 strips bacon, cooked and crumbled salt and pepper to taste Balsamic Chicken Marinade 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 tablespoons Dijon mustard 1 tablespoon lemon juice 2 teaspoons brown sugar 1 tsp EACH dried basil, garlic pwdr, onion pwdr, 1/2 teaspoon salt 1/4 teaspoon pepper Balamic Reduction Dressing 3/4 cup quality balsamic vinegar 2 tablespoons mayonnaise 2 tablespoons milk 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard . INSTRUCTIONS Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours. When ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing. Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces. To make the Balsamic Reduction Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time iif desired for a thinner dressing. Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado.
    2017-04-19 11:13:48

    Comments (69)
    Worthwhile Smile:
    😘😘😘


    sandra:
    Yummy


    Lovely Dutta:
    Always tempted by your presentations. Wish I could taste them someday


    John Barton Jr.:
    @sean0218



    Likes (14900)
    Aleksandra



    ianat22



    Bear...3



    Safiya Al Shehab





  • Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad
Made by <a href=/user/closetcooking/1>@closetcooking</a>
.
ingredients
1 cup quinoa, rinsed
1 3/4 cups water or broth
1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
1/2 cup bbq sauce
1 pound zucchini, quartered lengthwise
2 ears corn
1/4 cup feta, crumbled
1/4 cup green onions
2 tablespoons cilantro, chopped
1/4 cup bbq sauce
directions
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
Cut the corn from the cob, assemble the salad and enjoy!
    Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad Made by @closetcooking . ingredients 1 cup quinoa, rinsed 1 3/4 cups water or broth 1 pound boneless and skinless chicken breasts or thighs salt and pepper to taste 1/2 cup bbq sauce 1 pound zucchini, quartered lengthwise 2 ears corn 1/4 cup feta, crumbled 1/4 cup green onions 2 tablespoons cilantro, chopped 1/4 cup bbq sauce directions Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered. Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce. Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side. Cut the corn from the cob, assemble the salad and enjoy!
    2017-04-17 17:16:52

    Comments (45)
    Mika Meisen:
    Bääm 💕


    Aseel:
    @mariammoukhtar


    Barbara Ann Beatty:
    Why do you keep posting the same ad everyday for the Black mask? It's gotten really old. You're having a lot of people whom are starting to unfollow you including myself. @cookinwithmima


    刘慧敏:
    Can we cook healthy meal without organic materials?



    Likes (13298)
    angelique andrade



    💋Elbia Torres💋



    Ranisha



    Rachmadia M Aida





  • Chicken Quinoa Bowl
.
Ingredients:

1/2 Medium Purple Onion, diced
1/2 Medium orange belle pepper, diced
1/2 Medium red belle pepper, diced
1 Tablespoon of fresh ginger paste
1 Teaspoon of black pepper
2 Teaspoons of garlic powder
1-2 teaspoons of Salt, to your taste
1 Tablespoon of chopped fresh parsley
1 Tablespoon of olive oil
1 and 1/2 cups of cooked quinoa
.
First, caramelize the onions for about a minute. Then add the belle peppers and cook for about 45 seconds. Add your seasoning and salt. Blend well. Add your cooked quinoa, parsley and then mix all ingredients together. Set aside
.
The Chicken:

2 Large Chicken Breast
1/4 Cup of Lemon Juice
1 Tablespoon of Olive Oil
1+1/2 Tablespoon of Rosemary Garlic Seasoning
2 Teaspoon of Fresh Ginger Paste
1/2 Teaspoon of Salt
.
Mix all ingredients together and grill until fully cooked. Serve with quinoa and enjoy!
.
Hope you all have a wonderful day! Thank you for following.❤️Hope you like this dish when you try it.
.
Be sure to share with your friends perhaps they may want to try it as well.😉
    Chicken Quinoa Bowl . Ingredients: 1/2 Medium Purple Onion, diced 1/2 Medium orange belle pepper, diced 1/2 Medium red belle pepper, diced 1 Tablespoon of fresh ginger paste 1 Teaspoon of black pepper 2 Teaspoons of garlic powder 1-2 teaspoons of Salt, to your taste 1 Tablespoon of chopped fresh parsley 1 Tablespoon of olive oil 1 and 1/2 cups of cooked quinoa . First, caramelize the onions for about a minute. Then add the belle peppers and cook for about 45 seconds. Add your seasoning and salt. Blend well. Add your cooked quinoa, parsley and then mix all ingredients together. Set aside . The Chicken: 2 Large Chicken Breast 1/4 Cup of Lemon Juice 1 Tablespoon of Olive Oil 1+1/2 Tablespoon of Rosemary Garlic Seasoning 2 Teaspoon of Fresh Ginger Paste 1/2 Teaspoon of Salt . Mix all ingredients together and grill until fully cooked. Serve with quinoa and enjoy! . Hope you all have a wonderful day! Thank you for following.❤️Hope you like this dish when you try it. . Be sure to share with your friends perhaps they may want to try it as well.😉
    2017-04-17 12:14:13

    Comments (25)
    Sharl:
    Easy @jcaplice


    Mika Meisen:
    Bääm 💕


    Natalie Diaz:
    @kylegrims_ chicken and quinoa and avacado. Need I say more?! 😋🙃


    Tonia Osamede:
    My kind of meal ❤️❤️❤️❤️



    Likes (7093)
    Bella 👅



    Andrea Atzin Macedo✌



    antonia








  • Cheese platters are a classic for every occasion! Here I used this super delicious Garlic and Fine Herbs cheese by <a href=/user/BoursinCheese.I/1>@BoursinCheese.I</a> paired it with some of my favorite jams, fruits, bread and just plain dry crackers! #madetowow #boursincheese #ad
    Cheese platters are a classic for every occasion! Here I used this super delicious Garlic and Fine Herbs cheese by @BoursinCheese.I paired it with some of my favorite jams, fruits, bread and just plain dry crackers! #madetowow #boursincheese #ad
    2017-04-16 11:01:23

    Comments (16)
    Julie T:
    😍😍I love the Boursin!


    @LetlerFit Results By @Letler:
    Breathtaking one


    :
    Love this


    Mika Meisen:
    💕💕💕👌🏻



    Likes (3152)
    LT



    Angierendon



    Pauline Hunter



    noe





  • ITALIAN HERB BRUSCHETTA CHICKEN By <a href=/user/cafedelites/1>@cafedelites</a>
.
Check her out <a href=/user/cafedelites/1>@cafedelites</a>
.
For The Chicken:
2 large boneless, skinless, chicken breasts, halved horizontally to make 4 fillets
3 teaspoons Italian seasoning
2 teaspoons minced garlic
salt to taste
1 tablespoon of olive oil

For The Topping:
4 roma tomatoes, finely chopped
¼ of a red onion, finely chopped
4 tablespoons shredded fresh basil
2 tablespoons olive oil
salt to taste
½ cup freshly shaved parmesan cheese

INSTRUCTIONS:
Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
Serve immediately with balsamic glaze (optional).
    ITALIAN HERB BRUSCHETTA CHICKEN By @cafedelites . Check her out @cafedelites . For The Chicken: 2 large boneless, skinless, chicken breasts, halved horizontally to make 4 fillets 3 teaspoons Italian seasoning 2 teaspoons minced garlic salt to taste 1 tablespoon of olive oil For The Topping: 4 roma tomatoes, finely chopped ¼ of a red onion, finely chopped 4 tablespoons shredded fresh basil 2 tablespoons olive oil salt to taste ½ cup freshly shaved parmesan cheese INSTRUCTIONS: Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese. Serve immediately with balsamic glaze (optional).
    2017-04-16 11:00:20

    Comments (58)
    Alyssa:
    @amandaandromeda


    :
    @jersey_girl111


    ✨Jasmine Humphrey✨:
    @jalisac29


    Melissa Foley:
    @jackstyle48 this is one



    Likes (11788)
    India Jones



    Cassandra Quirion



    hossam bast.חוסאם בסט حسام بسط








  • Delish Brunch Idea! 😍✨ by <a href=/user/umutsepetim/1>@umutsepetim</a>
    Delish Brunch Idea! 😍✨ by @umutsepetim
    2017-04-15 12:32:13

    Comments (166)
    Dina Hafeez:
    @yas_meen_ 7elwa de


    Abby:
    Mm mm @nainai_x3 @xohotmess


    kayomara:
    i loved it


    🌻⚽💋🎨♒:
    @ezme1111 i want to make this.



    Likes (7450)
    Shaziah



    Shiva











  • ALL-PURPOSE SPICY SHRIMP SKILLET
Made by <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Check out <a href=/user/gimmedelicious/1>@gimmedelicious</a>
Serves: 2
INGREDIENTS
20 medium shrimp, peeled and deveined
1½ tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon onion powder (optional)
¼ teaspoon kosher salt
1 tablespoon olive oil
squeeze of lime (optional)
INSTRUCTIONS
In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. 
Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
    ALL-PURPOSE SPICY SHRIMP SKILLET Made by @gimmedelicious . Check out @gimmedelicious Serves: 2 INGREDIENTS 20 medium shrimp, peeled and deveined 1½ tablespoon olive oil 1 clove garlic, minced ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon onion powder (optional) ¼ teaspoon kosher salt 1 tablespoon olive oil squeeze of lime (optional) INSTRUCTIONS In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
    2017-04-14 16:20:20

    Comments (47)
    sandra:
    😋


    Jéssica Silva:
    😍😍😍😍😍


    🌹Naazi🌹:
    Nom nom @waznakram


    Kenni Campbell aka Ms Dinkins:
    Looks good but that a lot of sodium for me. May have to tweak the recipe



    Likes (18322)
    Weronika Małyszko



    Ashley King



    Laura Becerra



    Noemi





  • CREAMY LEMON GARLIC SALMON PICCATA by <a href=/user/cafedelites/1>@cafedelites</a>
.
Check out <a href=/user/cafedelites/1>@cafedelites</a>
. 
Serves: 4
.
INGREDIENTS
4x 170g | 6 oz skinless salmon fillets
Salt and pepper, to taste
¼ cup flour (OPTIONAL)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium garlic cloves, minced
⅓ cup dry white wine*
1 cup low-sodium chicken stock/broth (fat free if you can find it)
1-2 level teaspoon cornstarch (or corn flour)
3-4 tablespoons fresh lemon juice (adjust to your tastes)
4 tablespoons rinsed and drained capers
½ cup reduced fat cream (or heavy cream)*
2-4 tablespoons coarsely chopped parsley, to serve
Lemon slices, to serve

INSTRUCTIONS
Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
Serve immediately with the sauce over rice or pasta, vegetables of choice
    CREAMY LEMON GARLIC SALMON PICCATA by @cafedelites . Check out @cafedelites . Serves: 4 . INGREDIENTS 4x 170g | 6 oz skinless salmon fillets Salt and pepper, to taste ¼ cup flour (OPTIONAL) 2 tablespoons unsalted butter 1 tablespoon olive oil 4 medium garlic cloves, minced ⅓ cup dry white wine* 1 cup low-sodium chicken stock/broth (fat free if you can find it) 1-2 level teaspoon cornstarch (or corn flour) 3-4 tablespoons fresh lemon juice (adjust to your tastes) 4 tablespoons rinsed and drained capers ½ cup reduced fat cream (or heavy cream)* 2-4 tablespoons coarsely chopped parsley, to serve Lemon slices, to serve INSTRUCTIONS Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute. Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices. Serve immediately with the sauce over rice or pasta, vegetables of choice
    2017-04-12 15:24:08

    Comments (85)
    sandra:
    🍛👍👍👍


    luv my family 💓💋:
    😍@amiramazny


    Mariza Rosas:
    Yess!! @ysanchez01


    💛✨Z✨💛:
    @ro_scott



    Likes (16088)
    💋



    🎀NieNie🎀



    Christopher Guerrero



    Alicia Marie





  • You can never go wrong with cheese platters! This yummy appetizer is made with the Garlic and Fine Herbs cheese by <a href=/user/BoursinCheese/1>@BoursinCheese</a> ! Always a family favorite! #madetowow #boursincheese  #ad
    You can never go wrong with cheese platters! This yummy appetizer is made with the Garlic and Fine Herbs cheese by @BoursinCheese ! Always a family favorite! #madetowow #boursincheese #ad
    2017-04-11 11:01:35

    Comments (39)
    💐 Agent Sabrina Bakery 💐:
    💖 nice one


    Josh Craig:
    Fascinating one


    Exodus Living by Khadija:
    Thank you for a great content


    :
    💕 💕 Such a great picture I just had to comment. Stunning x



    Likes (3868)
    Nancy



    Līga Pluģe



    Nicola Avis





  • Chicken Caprese
by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>
.
Follow her! <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

1 lb boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon dry italian seasoning (or equal parts of garlic powder, dried oregano and dried basil)
4 thick slices of ripe tomato
4 1-ounce slices of fresh mozzarella cheese
2 tablespoons balsamic glaze (or balsamic reduction)
2 tablespoons thinly sliced basil

Heat a grill or grill pan over medium high heat.
Drizzle 1 tablespoon of olive oil over chicken breasts and season to taste with salt and pepper. Sprinkle italian seasoning over the chicken.
Place the chicken on the grill and cook for 3-5 minutes per side, or until done. Cook time will vary depending on the thickness of your chicken breasts.
When chicken is done top with a slice of mozzarella cheese and cook for 1 more minute.
Remove from heat and place chicken breasts on a plate. Top each breast with 1 slice of tomato, thinly sliced basil and salt and pepper to taste. Drizzle with balsamic glaze and serve.
    Chicken Caprese by @dinneratthezoo . Follow her! @dinneratthezoo 1 lb boneless skinless chicken breasts 1 tablespoon olive oil salt and pepper to taste 1 teaspoon dry italian seasoning (or equal parts of garlic powder, dried oregano and dried basil) 4 thick slices of ripe tomato 4 1-ounce slices of fresh mozzarella cheese 2 tablespoons balsamic glaze (or balsamic reduction) 2 tablespoons thinly sliced basil Heat a grill or grill pan over medium high heat. Drizzle 1 tablespoon of olive oil over chicken breasts and season to taste with salt and pepper. Sprinkle italian seasoning over the chicken. Place the chicken on the grill and cook for 3-5 minutes per side, or until done. Cook time will vary depending on the thickness of your chicken breasts. When chicken is done top with a slice of mozzarella cheese and cook for 1 more minute. Remove from heat and place chicken breasts on a plate. Top each breast with 1 slice of tomato, thinly sliced basil and salt and pepper to taste. Drizzle with balsamic glaze and serve.
    2017-04-10 18:01:23

    Comments (58)
    Cheryl Grummett:
    @jimlesley61


    :
    Yum. @jersey_girl111


    :
    This is awesome


    Leah Marshall🖤:
    @amy_marshallll



    Likes (10861)
    Shadeland Fada



    Jenny



    Monica 💋 Campis



    Maťka Štolcová 🎀🐻💗





  • Buffalo Chicken Salad by <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Check out <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Serves: 2
Ingredients

½ batch of our all-purpose buffalo chicken (recipe previous post)
4 cups chopped romaine lettuce
1 cup baby spinach
½ cup carrots, julienned (thinly sliced)
½ cup red onions, sliced
½ cup bell pepper, sliced
¼ cup blue cheese
juice of ½ lime
1 tablespoon olive oil
Ranch or blue cheese dressing to top

Instructions

Begin by cooing the buffalo chicken using the recipe on previous post. While the chicken is cooking, chop all the veggies for the salad.

Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste. Drizzle with ranch or blue cheese, if desired.
    Buffalo Chicken Salad by @gimmedelicious . Check out @gimmedelicious . Serves: 2 Ingredients ½ batch of our all-purpose buffalo chicken (recipe previous post) 4 cups chopped romaine lettuce 1 cup baby spinach ½ cup carrots, julienned (thinly sliced) ½ cup red onions, sliced ½ cup bell pepper, sliced ¼ cup blue cheese juice of ½ lime 1 tablespoon olive oil Ranch or blue cheese dressing to top Instructions Begin by cooing the buffalo chicken using the recipe on previous post. While the chicken is cooking, chop all the veggies for the salad. Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste. Drizzle with ranch or blue cheese, if desired.
    2017-04-09 18:52:12

    Comments (51)
    Tarzan Lupus:
    😍


    Sven Wegscheider:
    👏


    Adrienne:
    Yassss honey! @cookinwithmima


    megfitCA:
    @cookinwithmima Having trouble finding buffalo chicken recipe in previous post??



    Likes (16517)
    Jennifer



    Gertrude



    sheetal



    Thesi





  • Spicy Shrimp Tomato Pasta by <a href=/user/budgetbytes/1>@budgetbytes</a>
.
Check out <a href=/user/budgetbytes/1>@budgetbytes</a>
.
Serves: 4
.
Ingredients
8 oz. fettuccine
2 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
½ lb. peeled & deveined shrimp (41/50 size)
1 (15. oz.) can diced tomatoes
¼ tsp crushed red pepper flakes
¼ tsp salt
Freshly cracked pepper to taste
Handful fresh parsley
.
Instructions
Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
Roughly chop a handful of parsley leaves and sprinkle over top before serving.
    Spicy Shrimp Tomato Pasta by @budgetbytes . Check out @budgetbytes . Serves: 4 . Ingredients 8 oz. fettuccine 2 Tbsp olive oil 1 Tbsp butter 4 cloves garlic ½ lb. peeled & deveined shrimp (41/50 size) 1 (15. oz.) can diced tomatoes ¼ tsp crushed red pepper flakes ¼ tsp salt Freshly cracked pepper to taste Handful fresh parsley . Instructions Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander. While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt. Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later. Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes. When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed. Roughly chop a handful of parsley leaves and sprinkle over top before serving.
    2017-04-08 13:47:10

    Comments (38)
    🌟Fitness‼️Abnehmen💯Gesundheit🌟:
    Someone tells me how it's possible to get a belly like this


    Fitness - - Life style:
    Cool profile you have ! Check mine and let me know what you think !


    :
    @seulbi.5


    Dom <3:
    Yummmm :):)



    Likes (10993)
    EmAn AyAz



    Marija Životić






    my world <3





  • 25 Minute Margherita Pasta (Lightened Up) by <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>
.
Check out <a href=/user/carlsbadcravings/1>@carlsbadcravings</a> .
Ingredients * 1lb spaghetti or pasta of choice
* 2tablespoons olive oil
* 2tablespoons butter
* 1/4 onion, chopped
* 6 Roma tomatoes, choppeddivided
* 4-6 garlic cloves, minced
* 1/4cup all-purpose flour
* 1 1/2cups low sodium chicken broth
* 1 1/2cups milk
* 2teaspoons chicken bouillon
* 1teaspoon dried parsley
* 1/2tsp EACH dried oregano, dried basil, salt
* 1/4tsp EACH pepper, red pepper flakes
* 1/2cup freshly grated Parmesan cheese
* 1/2cup shredded mozzarella cheese
* 2oz. cream cheese, softetned(I use 1/3 less fat)
* 1/4cup loosely packed basil, chopped
Garnish
* freshly grated Parmesan cheese
* fresh basil, chiffonade
Instructions

1. Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. 
2. Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick). 3. Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally. 
4. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted. 
5. Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste. 
6. Garnish with freshly grated Parmesan Cheese and additional basil if desired.
    25 Minute Margherita Pasta (Lightened Up) by @carlsbadcravings . Check out @carlsbadcravings . Ingredients * 1lb spaghetti or pasta of choice * 2tablespoons olive oil * 2tablespoons butter * 1/4 onion, chopped * 6 Roma tomatoes, choppeddivided * 4-6 garlic cloves, minced * 1/4cup all-purpose flour * 1 1/2cups low sodium chicken broth * 1 1/2cups milk * 2teaspoons chicken bouillon * 1teaspoon dried parsley * 1/2tsp EACH dried oregano, dried basil, salt * 1/4tsp EACH pepper, red pepper flakes * 1/2cup freshly grated Parmesan cheese * 1/2cup shredded mozzarella cheese * 2oz. cream cheese, softetned(I use 1/3 less fat) * 1/4cup loosely packed basil, chopped Garnish * freshly grated Parmesan cheese * fresh basil, chiffonade Instructions 1. Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. 2. Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick). 3. Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally. 4. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted. 5. Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste. 6. Garnish with freshly grated Parmesan Cheese and additional basil if desired.
    2017-04-06 11:06:09

    Comments (62)
    Kara Leigh Simon:
    @mncoombs that looks amazing! I want to live at your house. 😇


    Nancy Wells:
    @mncoombs sounds yummy! Similar to one I make but those cheeses make it sounds super delicious. How about we come to your house for dinner?!?


    Sandra:
    @alicia_cerda


    💇💆👱💋💄:
    @_chukkalow



    Likes (10451)
    Nass D



    Yuseki Ota/ 정유석



    Maya مايا



    JPatchen





  • Honey Garlic Salmon and Veggies Sheet Pan Dinner by <a href=/user/jocooks/1>@jocooks</a>
.
Check her out <a href=/user/jocooks/1>@jocooks</a>
Ingredients
2 lb salmon fillet
2 tbsp honey
3 cloves garlic minced
1/4 cup freshly squeezed lemon juice
1/4 cup fresh dill chopped
salt and pepper to taste
1 tbsp olive oil
2 medium zucchini sliced
12 cocktail tomatoes
1 lemon cut into slices optional
Instructions
Preheat oven to 400 F degrees. Spray a large baking sheet with cooking spray and set aside.
In a small bowl whisk together the honey, garlic, lemon juice, dill, salt and pepper. Pour over the salmon and spread on both sides. Place the salmon in the middle of the baking sheet. Place some lemon slices over the salmon, if preferred.
Season the zucchini and tomatoes with salt and pepper, then drizzle the olive oil over them and place in the sheet pan around the salmon.
Place the sheet pan in the oven and bake for 15 minutes. Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit. Make sure you watch it often as it could burn quickly.
Serve immediately.
    Honey Garlic Salmon and Veggies Sheet Pan Dinner by @jocooks . Check her out @jocooks Ingredients 2 lb salmon fillet 2 tbsp honey 3 cloves garlic minced 1/4 cup freshly squeezed lemon juice 1/4 cup fresh dill chopped salt and pepper to taste 1 tbsp olive oil 2 medium zucchini sliced 12 cocktail tomatoes 1 lemon cut into slices optional Instructions Preheat oven to 400 F degrees. Spray a large baking sheet with cooking spray and set aside. In a small bowl whisk together the honey, garlic, lemon juice, dill, salt and pepper. Pour over the salmon and spread on both sides. Place the salmon in the middle of the baking sheet. Place some lemon slices over the salmon, if preferred. Season the zucchini and tomatoes with salt and pepper, then drizzle the olive oil over them and place in the sheet pan around the salmon. Place the sheet pan in the oven and bake for 15 minutes. Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit. Make sure you watch it often as it could burn quickly. Serve immediately.
    2017-04-04 16:02:13

    Comments (54)
    ✨Barbara Boser✨:
    ❤️


    Sabrina Santella:
    @karinapacheco1989 yummm😍


    :
    @jersey_girl111


    Kristin Moro:
    Made this for dinner tonight. Put it over some "coconut oil fried" cauliflower rice. Soooo good!! Will definitely add this to the dinner rotation.



    Likes (10581)
    Nai ✨



    raheel



    oladipupo oladayomi



    ...life...






@goclearskincare is helping clean your face like never before! Get yours today while it's on sale for $10! Click @goclearskincare bio! Or visit www.goclearskincare.com 👈🏻
source:www.instagram/cookinwithmima