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  • HEALTHY RECIPES on <a href=/user/fithealthyrecipes/1>@fithealthyrecipes</a>🙌🏼 add them for this <a href=/user/fithealthyrecipes/1>@fithealthyrecipes</a>🌿 <a href=/user/fithealthyrecipes/1>@fithealthyrecipes</a>
<a href=/user/fithealthyrecipes/1>@fithealthyrecipes</a>🍓 <a href=/user/fithealthyrecipes/1>@fithealthyrecipes</a>
    2017-02-26 00:23:03

    Comments (2)
    hi all:
    Yummy


    Dash.:
    @__mariavittoriaa 😭



    Likes (3550)
    Jennifer Jones



    Nora Kupecki



    Roxanne Flores



    fai_come





  • Lemon Asparagus Pasta
by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>
.
Check her out <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed, cut into 1 inch pieces
10 ounces of linguine pasta (spaghetti or fettuccine will also work)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ¼ cup chopped parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
    Lemon Asparagus Pasta by @dinneratthezoo . Check her out @dinneratthezoo 1 pound of boneless, skinless chicken breasts, grilled and cut into strips 1 pound of asparagus, ends removed, cut into 1 inch pieces 10 ounces of linguine pasta (spaghetti or fettuccine will also work) ¾ cup heavy cream 2 tablespoons of butter salt and pepper to taste 1 tablespoon lemon zest 1 tablespoon lemon juice ⅓ cup finely shredded parmesan cheese Optional garnishes: Lemon slices and ¼ cup chopped parsley Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid. In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice. Place the pasta and asparagus back into the pot you cooked it in along with the chicken. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
    2017-02-23 12:37:14

  • Swedish Meatballs
by <a href=/user/recipe_tin/1>@recipe_tin</a>
.
Check out <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
Meatballs:
2 slices sandwich bread, crusts removed, chopped into small cubes
1 medium onion
300g / 10 oz EACH ground beef and pork (mince)
1 egg
1/4 tsp EACH freshly ground nutmeg, All Spice and black pepper
3/4 tsp salt
.
Gravy:
1 tbsp oil
40g / 3 tbsp butter
3 tbsp flour
2 1/2 cups beef broth / stock, salt reduced
1/3 - 1/4 heavy / thickened cream (or sour cream for tangy style sauce)
.
DIRECTIONS
1. Grate onion with box grater. Scrape into bowl (including JUICES), add bread, mix then leave for 1 min until bread is fully wet and disintegrates. Add remaining Meatballs ingredients.
2. Measure out 1 slightly heaped  tablespoon, roll into balls (I measure them all out and dollop onto work surface, then roll them all. Find this faster than doing one by one).
3. Heat oil in skillet over medium high heat. Add half the meatballs, brown all over (raw inside). Remove onto plate, do second batch.
4. Discard excess oil, lower heat to medium. Add butter, melt, then add flour. Cook 1 min. Slowly add broth, whisking/mixing as you go, until lump free.
5. Bring to simmer then add meatballs. Adjust heat so it is simmering energetically, cook for 8-10 minutes until sauce thickens to thin gravy. Then add cream and simmer for couple of minutes until thickens slightly. Served with mashed potato or noodles!
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> recipe_tin
    Swedish Meatballs by @recipe_tin . Check out @recipe_tin . INGREDIENTS Meatballs: 2 slices sandwich bread, crusts removed, chopped into small cubes 1 medium onion 300g / 10 oz EACH ground beef and pork (mince) 1 egg 1/4 tsp EACH freshly ground nutmeg, All Spice and black pepper 3/4 tsp salt . Gravy: 1 tbsp oil 40g / 3 tbsp butter 3 tbsp flour 2 1/2 cups beef broth / stock, salt reduced 1/3 - 1/4 heavy / thickened cream (or sour cream for tangy style sauce) . DIRECTIONS 1. Grate onion with box grater. Scrape into bowl (including JUICES), add bread, mix then leave for 1 min until bread is fully wet and disintegrates. Add remaining Meatballs ingredients. 2. Measure out 1 slightly heaped tablespoon, roll into balls (I measure them all out and dollop onto work surface, then roll them all. Find this faster than doing one by one). 3. Heat oil in skillet over medium high heat. Add half the meatballs, brown all over (raw inside). Remove onto plate, do second batch. 4. Discard excess oil, lower heat to medium. Add butter, melt, then add flour. Cook 1 min. Slowly add broth, whisking/mixing as you go, until lump free. 5. Bring to simmer then add meatballs. Adjust heat so it is simmering energetically, cook for 8-10 minutes until sauce thickens to thin gravy. Then add cream and simmer for couple of minutes until thickens slightly. Served with mashed potato or noodles! . By @recipe_tin recipe_tin
    2017-02-23 08:36:57

    Comments (38)
    Frank Brown 🇬🇧:
    These look amazing 😍


    :
    Im from sweden. 😊


    NON:
    😍😍😍❤️


    Corey Jones:
    Awesome profile



    Likes (11966)
    JacqueLynn



    Marguerite Pinheiro



    mevagabriela



    Jo Sledge





  • AVOCADO, CUCUMBER, GOAT CHEESE SANDWICH by <a href=/user/eatgoodforlife/1>@eatgoodforlife</a>
.
Check out <a href=/user/eatgoodforlife/1>@eatgoodforlife</a>
.
Ingredients

8 slices whole grain bread
2 oz goat cheese, at room temperature
1 large cucumber, sliced (about 1 ¼ cup)
2 fresh avocados halved, pitted, peeled and sliced
2 tsp. fresh lemon juice
1 cup alfalfa sprouts
1/8 tsp. black pepper
.
Direction
Spread the goat cheese evenly on all of the slices of bread. Take one of the slices of bread and top with cucumber and avocado slices. Drizzle fresh lemon juice over the avocado.

Add sprouts and season with black pepper.

Place the other piece of bread, goat cheese side down. Repeat with the other sandwiches. Serve immediately.
    AVOCADO, CUCUMBER, GOAT CHEESE SANDWICH by @eatgoodforlife . Check out @eatgoodforlife . Ingredients 8 slices whole grain bread 2 oz goat cheese, at room temperature 1 large cucumber, sliced (about 1 ¼ cup) 2 fresh avocados halved, pitted, peeled and sliced 2 tsp. fresh lemon juice 1 cup alfalfa sprouts 1/8 tsp. black pepper . Direction Spread the goat cheese evenly on all of the slices of bread. Take one of the slices of bread and top with cucumber and avocado slices. Drizzle fresh lemon juice over the avocado. Add sprouts and season with black pepper. Place the other piece of bread, goat cheese side down. Repeat with the other sandwiches. Serve immediately.
    2017-02-21 11:25:24

  • Oh so delicious 😍 ! Tag friends in comment and try out this amazing recipe!
.
Check out <a href=/user/recipe_tin/1>@recipe_tin</a>  <a href=/user/recipe_tin/1>@recipe_tin</a>
.
BAKED Crispy Chicken Quesadillas
.
Chicken:
400g / 14 oz chicken, cut into small bite size pieces
1 tsp each cumin, paprika and onion powder
½ tsp cayenne pepper (or adjust to taste) + ½ tsp salt + black pepper
1 tbsp olive oil
Filling:
1 1/2 tbsp olive oil
½ small onion, diced
1 garlic clove, minced
1 EACH red and green capsicum / bell pepper, diced
Quesadillas:
4 flour tortillas (20cm/8”)
Olive oil spray
1 cup+ grated cheese (tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice)
.
DIRECTIONS
1. Mix Chicken ingredients in small bowl.
2. Heat ½ tbsp oil in skillet over high heat. Add onion and garlic, cook for 1 min, then add capcsicum. Cook for 2 minutes then transfer to bowl.
3. Return skillet to stove, heat 1 tbsp oil. Cook chicken until browned, transfer to same bowl. Cool. <- Tip for crispy baked quesadillas
4. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). 5. Spray tray lightly with oil, place in oven to heat up (3 – 5 min).
6. Place filling on tortillas, top with cheese, fold over and press down. Transfer to hot tray.
7. Bake for 8 minutes, then turn and press, bake for 8 – 10 more until golden and crispy. Serve immediately.
.
Enjoy!
    Oh so delicious 😍 ! Tag friends in comment and try out this amazing recipe! . Check out @recipe_tin @recipe_tin . BAKED Crispy Chicken Quesadillas . Chicken: 400g / 14 oz chicken, cut into small bite size pieces 1 tsp each cumin, paprika and onion powder ½ tsp cayenne pepper (or adjust to taste) + ½ tsp salt + black pepper 1 tbsp olive oil Filling: 1 1/2 tbsp olive oil ½ small onion, diced 1 garlic clove, minced 1 EACH red and green capsicum / bell pepper, diced Quesadillas: 4 flour tortillas (20cm/8”) Olive oil spray 1 cup+ grated cheese (tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice) . DIRECTIONS 1. Mix Chicken ingredients in small bowl. 2. Heat ½ tbsp oil in skillet over high heat. Add onion and garlic, cook for 1 min, then add capcsicum. Cook for 2 minutes then transfer to bowl. 3. Return skillet to stove, heat 1 tbsp oil. Cook chicken until browned, transfer to same bowl. Cool. <- Tip for crispy baked quesadillas 4. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). 5. Spray tray lightly with oil, place in oven to heat up (3 – 5 min). 6. Place filling on tortillas, top with cheese, fold over and press down. Transfer to hot tray. 7. Bake for 8 minutes, then turn and press, bake for 8 – 10 more until golden and crispy. Serve immediately. . Enjoy!
    2017-02-20 17:23:11

    Comments (251)
    Lori Raivio:
    @ameskcoco


    nadia gutowski:
    @martijnarnken


    Fatima Sahra:
    @kowsar83 don't how I'm just seeing this but those look goooooood


    Cassandra yeo:
    @lisasoh22



    Likes (11509)
    śàŕàh_Àfŕèêň



    Dilshaad Roberts



    MY



    Shauntell Jones





  • Strawberry Muffins 
<a href=/user/thegourmetpeasant/1>@thegourmetpeasant</a>

Ingredients:
1 1/2 cups self-rising flour
3/4 cups+1 teaspoon granulated sweetener (I used organic canes sugar), plus more for top
2 tablespoons grapeseed or light olive oil
3 tablespoons plain Greek yogurt
1 egg
1/2 cup almond milk (or any)
2 teaspoons vanilla extract 
1 heaping cup chopped fresh strawberries 
1 teaspoon cornstarch 
Method:
Preheat oven to 350F and spray a muffin tin with nonstick spray (or line with muffin cups). In a large bowl, mix together the flour and 3/4 cup sweetener until fully combined. Set aside. 
In a smaller bowl, mix together the wet ingredients (oil through vanilla) really well and set aside. 
In another small bowl, toss the strawberries with 1 teaspoon sweetener and cornstarch until coated. 
Add the wet to the dry ingredients and with a fork (only use a fork as to not over mix) combine the two until the mix just comes together. Gently stir in the strawberries. 
Transfer evenly into the muffin cups and sprinkle with a little sweetener. Bake for 15-20 minutes or until the edges are golden brown and a toothpick comes out clean. Let cool for 3 minutes in the pan, then turn out into a cooling rack. Enjoy! 🍓
    Strawberry Muffins @thegourmetpeasant Ingredients: 1 1/2 cups self-rising flour 3/4 cups+1 teaspoon granulated sweetener (I used organic canes sugar), plus more for top 2 tablespoons grapeseed or light olive oil 3 tablespoons plain Greek yogurt 1 egg 1/2 cup almond milk (or any) 2 teaspoons vanilla extract 1 heaping cup chopped fresh strawberries 1 teaspoon cornstarch Method: Preheat oven to 350F and spray a muffin tin with nonstick spray (or line with muffin cups). In a large bowl, mix together the flour and 3/4 cup sweetener until fully combined. Set aside. In a smaller bowl, mix together the wet ingredients (oil through vanilla) really well and set aside. In another small bowl, toss the strawberries with 1 teaspoon sweetener and cornstarch until coated. Add the wet to the dry ingredients and with a fork (only use a fork as to not over mix) combine the two until the mix just comes together. Gently stir in the strawberries. Transfer evenly into the muffin cups and sprinkle with a little sweetener. Bake for 15-20 minutes or until the edges are golden brown and a toothpick comes out clean. Let cool for 3 minutes in the pan, then turn out into a cooling rack. Enjoy! 🍓
    2017-02-19 13:29:26

    Comments (45)
    Taylor💋:
    @megan_bogie


    Risha Jag:
    Rk this is next @komal.1108


    Rupinder:
    Sure!! Hope they dont burn again 😂 @rishajag


    Patty Quintana:
    @if444



    Likes (12405)
    ME Moringa For Life 🇰🇪



    Beth Rooney



    Faye Tolentino



    Fern Prado





  • Brown Butter Cilantro Lime Shrimp Zoodles
By <a href=/user/rasamalaysia/1>@rasamalaysia</a>
.
Check her out <a href=/user/rasamalaysia/1>@rasamalaysia</a> for more easy delicious recipes!

2 10-oz zucchini
1 lb tail-on jumbo shrimp, peeled and deveined
1/4 teaspoon salt or to taste
Big pinch of cayenne pepper
2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons chopped cilantro (stems and leaves)
1 tablespoon unsalted butter
2 tablespoons lime juice
Fresh lime wedges

Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Season the shrimp with salt and cayenne pepper.

Heat up a skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the surface of the shrimp turns white. Add the cilantro, butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp until the surface is slightly charred. Top the zoodles with the Cilantro Lime Shrimp, gently toss the zoodles with the shrimp. Garnish with fresh lime wedges and serve immediately.
    Brown Butter Cilantro Lime Shrimp Zoodles By @rasamalaysia . Check her out @rasamalaysia for more easy delicious recipes! 2 10-oz zucchini 1 lb tail-on jumbo shrimp, peeled and deveined 1/4 teaspoon salt or to taste Big pinch of cayenne pepper 2 tablespoons olive oil 4 cloves garlic, minced 3 tablespoons chopped cilantro (stems and leaves) 1 tablespoon unsalted butter 2 tablespoons lime juice Fresh lime wedges Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Season the shrimp with salt and cayenne pepper. Heat up a skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the surface of the shrimp turns white. Add the cilantro, butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp until the surface is slightly charred. Top the zoodles with the Cilantro Lime Shrimp, gently toss the zoodles with the shrimp. Garnish with fresh lime wedges and serve immediately.
    2017-02-17 15:01:58

  • TURKEY AVOCADO BURRITOS by <a href=/user/recipe_tin/1>@recipe_tin</a>
.
Check out <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
Filling:
½ cup cooked shredded turkey
1 tbsp mayonnaise
¼ tsp chipotle powder (or smoked paprika)
1 tsp lime juice (or lemon)
¼ cup chopped shallots / scallions / green onions
2 tsp parmesan cheese
Salt and pepper
Burrito:
Cheese slices
Diced avocado
1 large soft tortilla / burrito wrap
Butter
.
DIRECTIONS
1. Mix Filling in bowl. 
2. Place cheese on tortilla, top with Filling and roll up – per video.
3. Preheat skillet over medium heat. Add butter and melt until frothing. 
4. Place burrito in skillet and cook for 4 minutes, pressing down with skillet, until golden brown. Turn and cook other side for 3 minutes. Turn heat down if browning too quickly – need to get that filling warm and melt the cheese!
4. Serve immediately while hot!
.
Enjoy! N xx 😘
    TURKEY AVOCADO BURRITOS by @recipe_tin . Check out @recipe_tin . INGREDIENTS Filling: ½ cup cooked shredded turkey 1 tbsp mayonnaise ¼ tsp chipotle powder (or smoked paprika) 1 tsp lime juice (or lemon) ¼ cup chopped shallots / scallions / green onions 2 tsp parmesan cheese Salt and pepper Burrito: Cheese slices Diced avocado 1 large soft tortilla / burrito wrap Butter . DIRECTIONS 1. Mix Filling in bowl. 2. Place cheese on tortilla, top with Filling and roll up – per video. 3. Preheat skillet over medium heat. Add butter and melt until frothing. 4. Place burrito in skillet and cook for 4 minutes, pressing down with skillet, until golden brown. Turn and cook other side for 3 minutes. Turn heat down if browning too quickly – need to get that filling warm and melt the cheese! 4. Serve immediately while hot! . Enjoy! N xx 😘
    2017-02-15 10:48:11

    Comments (326)
    :
    @anna_lucie22


    JP Aznar:
    De fin de semana ....así como para la@cena diaria no jajaja @m89fdz


    Tania:
    @hira.x4


    Sue Jury:
    ^_^



    Likes (14308)
    brit_theog



    Haley Marcil



    Interiorista • Lover4Fashion



    J a n n e l l P e r e z





  • Happy Valentine's Day Everyone!
.
Pancake Hearts ❤
.
1 cup ancient grain mix or multigrain pancake mix. 
1/2 cup of Vanilla Almond Milk
3 tablespoons of coconut oil
1 egg
1 teaspoon Vanilla Extract 
1/4 cup of water
2 teaspoon of baking powder
1 tablespoon of dark cocoa powder
.
Toppings:
Strawberries (use small heart cutter to make the heart shape)
2 tablespoon of chocolate PB2 mixed in water as directed)
2 tablespoon of melted sugar free walden farms chocolate syrup.
.
Directions:
Mix all wet ingredients in a bowl. Then add the dry mix excluding the cocoa powder. Stir well. Use cookie cutters to make the hearts. In a frying pan or pancake griddle. Pour vanilla mixture into the cutters and cook half of the actual mixture. For the remainder half of the mixture, add the cocoa powder and stir well. If its too thick you can add a tablespoon of water.
.
Serve on plate and top with the topping ingredients.
    Happy Valentine's Day Everyone! . Pancake Hearts ❤ . 1 cup ancient grain mix or multigrain pancake mix.  1/2 cup of Vanilla Almond Milk 3 tablespoons of coconut oil 1 egg 1 teaspoon Vanilla Extract  1/4 cup of water 2 teaspoon of baking powder 1 tablespoon of dark cocoa powder . Toppings: Strawberries (use small heart cutter to make the heart shape) 2 tablespoon of chocolate PB2 mixed in water as directed) 2 tablespoon of melted sugar free walden farms chocolate syrup. . Directions: Mix all wet ingredients in a bowl. Then add the dry mix excluding the cocoa powder. Stir well. Use cookie cutters to make the hearts. In a frying pan or pancake griddle. Pour vanilla mixture into the cutters and cook half of the actual mixture. For the remainder half of the mixture, add the cocoa powder and stir well. If its too thick you can add a tablespoon of water. . Serve on plate and top with the topping ingredients.
    2017-02-14 10:41:33

    Comments (27)
    Gourmadela:
    Great :)


    Jessica Perea:
    @_istricav_


    ✨ISTRICA✨:
    @jessy.cuh 😱😋 are u making it for me and your nugget!


    Olga in the Kitchen:
    Stunning!



    Likes (10965)
    Pattrawadee Pornprasertsom



    McKenna Bocik



    Sameena Faisal



    Thrive To Be Fit





  • CHICKEN CAESAR SANDWICH by <a href=/user/eatgoodforlife/1>@eatgoodforlife</a>

Check out <a href=/user/eatgoodforlife/1>@eatgoodforlife</a>
.
4 chicken breast
1/3 cup Bolthouse Farms caesar salad dressing
2 oz fresh green
2 avocados
8 slices whole grain bread
1 tbsp olive oil

Preheat your grill pan. Brush 1 tbsp olive oil over each side of the chicken breast. Grill the chicken breast 3-5 minutes on each side depending on thickness. Alternatively you can heat 2 tbsp of olive oil in a medium skillet over medium high heat and cook chicken flipping once, until cooked through.

Let the chicken rest 5 minutes before slicing across the grain.

On the meantime, grill the bread on each side until you see grilled marks and the bread is toasted. Spread 2 tbsp of caesar dressing over one slice of bread. Arrange chicken breast, avocados and greens over 4 slices of bread. Add more caesar salad dressing if desired over the greens and place the other slice of bread.

Serve.
    CHICKEN CAESAR SANDWICH by @eatgoodforlife Check out @eatgoodforlife . 4 chicken breast 1/3 cup Bolthouse Farms caesar salad dressing 2 oz fresh green 2 avocados 8 slices whole grain bread 1 tbsp olive oil Preheat your grill pan. Brush 1 tbsp olive oil over each side of the chicken breast. Grill the chicken breast 3-5 minutes on each side depending on thickness. Alternatively you can heat 2 tbsp of olive oil in a medium skillet over medium high heat and cook chicken flipping once, until cooked through. Let the chicken rest 5 minutes before slicing across the grain. On the meantime, grill the bread on each side until you see grilled marks and the bread is toasted. Spread 2 tbsp of caesar dressing over one slice of bread. Arrange chicken breast, avocados and greens over 4 slices of bread. Add more caesar salad dressing if desired over the greens and place the other slice of bread. Serve.
    2017-02-10 11:14:53

    Comments (74)
    Vicky:
    @x_raawwwr_x Bin dabei aber nur ohne Avocado 😆


    Melanie Schubert:
    @schkimuffin geht klar ;) kannst dir ja mal die anderen Rezepte von der Seite anschauen ... Sehen alle Mega lecker aus! 😍


    Vicky:
    @x_raawwwr_x 😍😍 aber bitte etwas hesundis bis sommer muss noch was


    Brittanya Razavi:
    You need to make this for me please lol @187streetwear



    Likes (11383)
    Kendra Murchison



    Jennifromdablock



    أشياء جميلة



    Quory





  • Everytime i see these my mouth waters 😋 <a href=/user/tastemade./1>@tastemade.</a> They are grapes rolled in jello powder
    Everytime i see these my mouth waters 😋 @tastemade. They are grapes rolled in jello powder
    2017-02-09 11:53:47

    Comments (57)
    Simone Arette:
    @aleeshagee oh yum


    :
    @desireejazmine_xoxo


    •Christina••:
    @slburr821 I bet the kids would love these!!



    Likes (3167)
    Huda Fakih



    K R A Z Y K



    Lori



    rich_1216





  • This looks so good 😍! Tag friends in comment.

Easy Baked Macaroni and Cheese by <a href=/user/sallysbakeblog/1>@sallysbakeblog</a>

Check out <a href=/user/sallysbakeblog/1>@sallysbakeblog</a>

SERVES 8

Ingredients:

1 pound (450g) elbow macaroni (or shells!)
6 Tablespoons (86g) unsalted butter, divided
3 Tablespoons (24g) all-purpose flour
2 and 1/2 cups (600ml) whole milk1
3 and 1/2 cups (14 ounces) shredded cheddar cheese2
1/2 teaspoon each: salt, ground mustard, smoked paprika, and garlic powder
optional: dash of hot sauce
2 ounces (55g) brick-style cream cheese
1 cup (90g) Panko breadcrumbs3
optional for serving: finely chopped fresh parsley
SPECIAL EQUIPMENT

12-inch oven-safe skillet or 9x13 baking pan
Directions:

Preheat oven to 400°F (204°C).
In a large pot of boiling water, add a pinch of salt and the pasta. Cook the pasta until al dente, about 1-2 minutes less than the package cook time. Drain the cooked pasta, pour into a large bowl and stir in 2 Tablespoons of butter. Set pasta aside.
In a large saucepan or 12-inch oven-safe skillet, melt 2 Tablespoons of butter over medium-high heat. Once melted, whisk in the flour to form a thick paste. Cook and whisk the paste for 1 minute, then slowly whisk in the milk, a little at a time. Once all of the milk is added, continue to whisk. The sauce will begin to simmer. Slowly whisk in the cheddar cheese, a little at a time. Once all of the cheese is added, continue to whisk as the cheese melts down and the sauce becomes smooth and thick. Whisk in the salt, ground mustard, smoked paprika, garlic powder, and hot sauce (if using).
Pour the sauce over the buttered pasta. Add the cream cheese and stir everything together until the pasta is completely coated and cream cheese is melted. Scoop pasta back into skillet or a 9x13 pan.
Melt the remaining 2 Tablespoons of butter and mix with the Panko. Sprinkle over pasta.
Bake pasta for 30-35 minutes or until it is lightly browned on top and the sides are bubbling. I suggest covering the pasta halfway through bake time to prevent the top from burning.
All to sit for 5 minutes before serving with a little fresh parsley. Careful, it's hot!
    This looks so good 😍! Tag friends in comment. Easy Baked Macaroni and Cheese by @sallysbakeblog Check out @sallysbakeblog SERVES 8 Ingredients: 1 pound (450g) elbow macaroni (or shells!) 6 Tablespoons (86g) unsalted butter, divided 3 Tablespoons (24g) all-purpose flour 2 and 1/2 cups (600ml) whole milk1 3 and 1/2 cups (14 ounces) shredded cheddar cheese2 1/2 teaspoon each: salt, ground mustard, smoked paprika, and garlic powder optional: dash of hot sauce 2 ounces (55g) brick-style cream cheese 1 cup (90g) Panko breadcrumbs3 optional for serving: finely chopped fresh parsley SPECIAL EQUIPMENT 12-inch oven-safe skillet or 9x13 baking pan Directions: Preheat oven to 400°F (204°C). In a large pot of boiling water, add a pinch of salt and the pasta. Cook the pasta until al dente, about 1-2 minutes less than the package cook time. Drain the cooked pasta, pour into a large bowl and stir in 2 Tablespoons of butter. Set pasta aside. In a large saucepan or 12-inch oven-safe skillet, melt 2 Tablespoons of butter over medium-high heat. Once melted, whisk in the flour to form a thick paste. Cook and whisk the paste for 1 minute, then slowly whisk in the milk, a little at a time. Once all of the milk is added, continue to whisk. The sauce will begin to simmer. Slowly whisk in the cheddar cheese, a little at a time. Once all of the cheese is added, continue to whisk as the cheese melts down and the sauce becomes smooth and thick. Whisk in the salt, ground mustard, smoked paprika, garlic powder, and hot sauce (if using). Pour the sauce over the buttered pasta. Add the cream cheese and stir everything together until the pasta is completely coated and cream cheese is melted. Scoop pasta back into skillet or a 9x13 pan. Melt the remaining 2 Tablespoons of butter and mix with the Panko. Sprinkle over pasta. Bake pasta for 30-35 minutes or until it is lightly browned on top and the sides are bubbling. I suggest covering the pasta halfway through bake time to prevent the top from burning. All to sit for 5 minutes before serving with a little fresh parsley. Careful, it's hot!
    2017-02-06 21:36:28

    Comments (54)
    :
    @anniejeanlxne 😏🤗


    tiffspicey:
    @purplecrystalz. Omg


    Jeff "leo life" SLC Livin:
    @cieramay95


    💛:
    @_briarmour_



    Likes (9422)
    AmyAlyscia_



    G.C.



    Gigi Marquez



    Dakota Dow





  • Chicken Shawarma
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
Chicken Shawarma:
2 lb / 1 kg chicken thigh fillets, skinless and boneless
1 large garlic clove, minced (or 2 small cloves)
1 tbsp each ground coriander, cumin, cardamom
1 tsp ground cayenne pepper (or to taste)
2 tsp each smoked paprika, salt
Black pepper
2 tbsp lemon juice, 3 tbsp olive oil
Salad (per serving):
5 halved cherry tomatoes, 1/2 cucumber diced, 2 cups lettuce of choice (chopped or sliced), 1/3 cup chickpeas (canned, drained)
2 tsp roughly chopped coriander/cilantro + 1 tsp dill
Optional: Pomegranate, toasted pine nuts, finely chopped red onion
Dressing:
1 tbsp extra virgin olive oil, 1 1/2 tsp sherry vinegar, 2 tsp lemon juice
1/4 tsp lemon zest, any sugar, minced garlic
Salt + pepper
To serve:
Greek yoghurt, flatbreads
.
DIRECTIONS
1. Mix Shawarma marinade together, add chicken and coat well. Marinade 6-24 hours in fridge.
2. Shake Dressing in jar, set aside for 5+ minutes.
3. Cook chicken on BBQ (medium high, 4 minutes each side) or on stove (add a little oil in skillet). Remove onto plate, cover loosely with foil and rest for 5 minutes. Then slice thickly.
4. Place salad ingredients in bowl - toss if you want. Drizzle with dressing, top with chicken. Serve with dollop of yoghurt + flatbread.
    Chicken Shawarma By @recipe_tin @recipe_tin . INGREDIENTS Chicken Shawarma: 2 lb / 1 kg chicken thigh fillets, skinless and boneless 1 large garlic clove, minced (or 2 small cloves) 1 tbsp each ground coriander, cumin, cardamom 1 tsp ground cayenne pepper (or to taste) 2 tsp each smoked paprika, salt Black pepper 2 tbsp lemon juice, 3 tbsp olive oil Salad (per serving): 5 halved cherry tomatoes, 1/2 cucumber diced, 2 cups lettuce of choice (chopped or sliced), 1/3 cup chickpeas (canned, drained) 2 tsp roughly chopped coriander/cilantro + 1 tsp dill Optional: Pomegranate, toasted pine nuts, finely chopped red onion Dressing: 1 tbsp extra virgin olive oil, 1 1/2 tsp sherry vinegar, 2 tsp lemon juice 1/4 tsp lemon zest, any sugar, minced garlic Salt + pepper To serve: Greek yoghurt, flatbreads . DIRECTIONS 1. Mix Shawarma marinade together, add chicken and coat well. Marinade 6-24 hours in fridge. 2. Shake Dressing in jar, set aside for 5+ minutes. 3. Cook chicken on BBQ (medium high, 4 minutes each side) or on stove (add a little oil in skillet). Remove onto plate, cover loosely with foil and rest for 5 minutes. Then slice thickly. 4. Place salad ingredients in bowl - toss if you want. Drizzle with dressing, top with chicken. Serve with dollop of yoghurt + flatbread.
    2017-02-06 11:36:11

    Comments (33)
    Scott Lamont:
    @bethanrharris


    Mum Jay❤🍼 فَاطِمَة:
    @hadijamsangi_kukucentre


    Basher Abdul:
    Good


    :
    @iam_blacklegacy



    Likes (11735)
    سمية💕⠀



    Makeup Artist / Maquilleur 💄



    Good Damn Food








  • CRISPY HONEY ORANGE GLAZED SALMON
Made by <a href=/user/cafedelites/1>@cafedelites</a>
.
Follow her for more <a href=/user/cafedelites/1>@cafedelites</a>
Serves: 4
INGREDIENTS
2 tablespoons butter (or use olive oil if you wish)
4x 6-ounce salmon fillets (or 170 grams each), with or without skin
Juice from half an orange (about ¼ cup fresh squeezed orange juice)
3 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic, crushed
Kosher salt and ground pepper, to taste
Half an orange, sliced to serve
INSTRUCTIONS
Heat butter (or oil) in a pan or skillet over medium-high heat, Add the salmon, skin-side down, and sear on one side for 3-4 minutes. Flip salmon and sear for 2 minutes. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey, soy sauce and garlic; stirring well to combine all of the flavours together. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.
    CRISPY HONEY ORANGE GLAZED SALMON Made by @cafedelites . Follow her for more @cafedelites Serves: 4 INGREDIENTS 2 tablespoons butter (or use olive oil if you wish) 4x 6-ounce salmon fillets (or 170 grams each), with or without skin Juice from half an orange (about ¼ cup fresh squeezed orange juice) 3 tablespoons honey 2 tablespoons soy sauce 4 cloves garlic, crushed Kosher salt and ground pepper, to taste Half an orange, sliced to serve INSTRUCTIONS Heat butter (or oil) in a pan or skillet over medium-high heat, Add the salmon, skin-side down, and sear on one side for 3-4 minutes. Flip salmon and sear for 2 minutes. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey, soy sauce and garlic; stirring well to combine all of the flavours together. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking. Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.
    2017-02-05 20:56:18

    Comments (66)
    :
    Amazing I just made some! @cookinwithmima you have amazing delicious yet simple and quick recipes perfect for a busy schedule / thanks!!!!


    🌴MrsTuuholoaki💋SUPEPMOM💪:
    @johnt_55


    Melina Ferrauilo:
    Yummmmmm @josephineferrauilo



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    Ani K



    Luxe Tees






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  • I love this boy so much! He does the cutest things ever.  <a  href=/tag/blessed>#blessed</a>
    I love this boy so much! He does the cutest things ever. #blessed
    2017-02-05 17:52:08

    Comments (91)
    💙shruti:
    👌👌👌


    RKJ1:
    😍😍😍😍😘😘😘


    #😋😋 "Ida":
    😁😂😂❤❤



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    Emily- Re



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  • Truly Crispy Oven Baked BUFFALO WINGS
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
4 lb / 2 kg chicken wings (wingettes & drumettes)
2 tbsp baking powder (NOT baking soda / bi-carb soda)
3/4 tsp salt
Oil spray
.
Sauce:
4 tbsp / 60g melted unsalted butter
1 tbsp brown sugar + 1/4 tsp salt
1/2 cup Frank's Original Red Hot Sauce
.
Blue Cheese Dip:
1/2 cup crumbled blue cheese, softened (I use gorgonzola)
1/2 cup sour cream, 1/4 cup mayonnaise
1 small garlic clove, minced
1-3 tbsp milk (use to adjust consistency)
2 tbsp lemon juice, 1/4 tsp salt, black pepper
.
DIRECTIONS:
1. Lay wings out on tray and leave uncovered in fridge 3 hrs to overnight, or pat dry with paper towel. Line tray with foil, place rack on. Spray rack generously with oil (any).
2. Place wings in large ziplock bag or bowl. Add salt and baking powder, toss well to coat evenly. Spread out on tray (snug is fine, they shrink).
3. Bake on LOWEST shelf at 250F/120C for 30 min, then move to HIGHEST shelf and bake at 425F/220C for 40-50 min until golden brown and crispy. Toss in sauce and serve immediately with blue cheese dip and celery sticks.
4. Sauce: Mix together. Blue Cheese Dip: Mix and mash to desired consistency.
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
    Truly Crispy Oven Baked BUFFALO WINGS By @recipe_tin @recipe_tin . INGREDIENTS 4 lb / 2 kg chicken wings (wingettes & drumettes) 2 tbsp baking powder (NOT baking soda / bi-carb soda) 3/4 tsp salt Oil spray . Sauce: 4 tbsp / 60g melted unsalted butter 1 tbsp brown sugar + 1/4 tsp salt 1/2 cup Frank's Original Red Hot Sauce . Blue Cheese Dip: 1/2 cup crumbled blue cheese, softened (I use gorgonzola) 1/2 cup sour cream, 1/4 cup mayonnaise 1 small garlic clove, minced 1-3 tbsp milk (use to adjust consistency) 2 tbsp lemon juice, 1/4 tsp salt, black pepper . DIRECTIONS: 1. Lay wings out on tray and leave uncovered in fridge 3 hrs to overnight, or pat dry with paper towel. Line tray with foil, place rack on. Spray rack generously with oil (any). 2. Place wings in large ziplock bag or bowl. Add salt and baking powder, toss well to coat evenly. Spread out on tray (snug is fine, they shrink). 3. Bake on LOWEST shelf at 250F/120C for 30 min, then move to HIGHEST shelf and bake at 425F/220C for 40-50 min until golden brown and crispy. Toss in sauce and serve immediately with blue cheese dip and celery sticks. 4. Sauce: Mix together. Blue Cheese Dip: Mix and mash to desired consistency. . By @recipe_tin @recipe_tin
    2017-02-05 16:38:37

    Comments (29)
    Lorenzo Pando:
    @gloria.chavez_ 😍


    Tiffany Page:
    @icecobar


    :
    @ajahh____


    :
    🤤



    Likes (8318)
    Cook From The Book



    Kristina



    VLG



    Jovana Gibson





  • Whats my favorite ice-cream flavor? You bet its 🍓. Tag friends below. <a href=/user/juicyspotcafe/1>@juicyspotcafe</a>
    Whats my favorite ice-cream flavor? You bet its 🍓. Tag friends below. @juicyspotcafe
    2017-02-04 12:29:07

    Comments (401)
    Vanessa:
    @iamkatkatmatsunaga sarap nga!!!


    NICOLE MELNIK:
    @_raaamona 😍❤️


    Laura Pérez:
    @pedroahoyo


    #😋😋 "Ida":
    Mmmmh 😍😍😍



    Likes (18883)
    Una Sonrisa Es Más Para Mi



    Shay






    Glamorosacris





  • Cilantro Lime Chicken Salad With Mango Salsa By <a href=/user/cafedelites/1>@cafedelites</a>
.
Don't miss her other recipes! Check he out <a href=/user/cafedelites/1>@cafedelites</a>
.
Serves: 4
Ingredients
Marinade/Dressing:
3 tablespoons olive oil
½ cup freshly squeezed lime juice
½ cup fresh chopped cilantro (coriander)
4 cloves garlic, crushed
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon ground Cumin
1¼ teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
5 cups Romaine (Cos) lettuce leaves, washed and dried
1 red pepper (capsicum), deseeded and sliced
Mango Salsa:
1 large mango, diced
1 avocado, diced
1 green onion (shallot), peeled and thinly sliced
Extra coriander leaves to garnish
Red chili flakes, to garnish
.
Instructions:
Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes. Refrigerate the reserved untouched marinade to use as a dressing.
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 of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
    Cilantro Lime Chicken Salad With Mango Salsa By @cafedelites . Don't miss her other recipes! Check he out @cafedelites . Serves: 4 Ingredients Marinade/Dressing: 3 tablespoons olive oil ½ cup freshly squeezed lime juice ½ cup fresh chopped cilantro (coriander) 4 cloves garlic, crushed 2 teaspoons honey 1 teaspoon brown sugar 1 teaspoon ground Cumin 1¼ teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone) 5 cups Romaine (Cos) lettuce leaves, washed and dried 1 red pepper (capsicum), deseeded and sliced Mango Salsa: 1 large mango, diced 1 avocado, diced 1 green onion (shallot), peeled and thinly sliced Extra coriander leaves to garnish Red chili flakes, to garnish . Instructions: Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes. Refrigerate the reserved untouched marinade to use as a dressing. 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 of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
    2017-01-30 14:54:18

    Comments (94)
    The Muslim Gentleman:
    🔥🔥🔥


    Shey...with L♥vE!:
    @funnyh0wlif3is


    Alejandra Otálora:
    @paulisalcedo7 mira estooo


    CTORRES:
    @allaylla.bm



    Likes (13842)
    Karim Setta



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  • CHICKEN SHAWARMA!!
By <a href=/user/recipe_tin/1>@recipe_tin</a>
.
Check out <a href=/user/recipe_tin/1>@recipe_tin</a>❤ .
INGREDIENTS
2 lb / 1 kg chicken thigh fillets, skinless and boneless 
Marinade:
1 large garlic clove, minced (or 2 small cloves)
1 tbsp EACH coriander, cumin, cardamon
1 tsp ground cayenne pepper (or to taste)
2 tsp EACH smoked paprika, salt
Black pepper
2 tbsp lemon juice + 3 tbsp olive oil
Yoghurt Sauce:
1 cup Greek yoghurt, 1 clove garlic, crushed, 1 tsp cumin, Squeeze of lemon juice
Salt and pepper
To Serve:
6 flatbreads 
Sliced lettuce (cos or iceberg)
Tomato slices
.
1. Mix together marinade in ziplock bag. Add chicken, massage to coat, marinate overnight or up to 24 hours.
2. Heat a bit of oil in a skillet or rub on BBQ if required – medium high heat. Cook chicken for 3 minutes each side until cooked through. Remove onto plate and rest for 5 minutes, loosely covered with foil. 
3. Yoghurt Sauce: Mix together, set aside for 30 minutes +.
4. Wraps: Smear bread with yoghurt sauce. Top with chicken, tomato and lettuce, roll up.
5. Other ways to serve: See this recipe on my site for recipes for other sides, including pilaf, salads, homemade flatbreads, hummus.
    CHICKEN SHAWARMA!! By @recipe_tin . Check out @recipe_tin❤ . INGREDIENTS 2 lb / 1 kg chicken thigh fillets, skinless and boneless Marinade: 1 large garlic clove, minced (or 2 small cloves) 1 tbsp EACH coriander, cumin, cardamon 1 tsp ground cayenne pepper (or to taste) 2 tsp EACH smoked paprika, salt Black pepper 2 tbsp lemon juice + 3 tbsp olive oil Yoghurt Sauce: 1 cup Greek yoghurt, 1 clove garlic, crushed, 1 tsp cumin, Squeeze of lemon juice Salt and pepper To Serve: 6 flatbreads Sliced lettuce (cos or iceberg) Tomato slices . 1. Mix together marinade in ziplock bag. Add chicken, massage to coat, marinate overnight or up to 24 hours. 2. Heat a bit of oil in a skillet or rub on BBQ if required – medium high heat. Cook chicken for 3 minutes each side until cooked through. Remove onto plate and rest for 5 minutes, loosely covered with foil. 3. Yoghurt Sauce: Mix together, set aside for 30 minutes +. 4. Wraps: Smear bread with yoghurt sauce. Top with chicken, tomato and lettuce, roll up. 5. Other ways to serve: See this recipe on my site for recipes for other sides, including pilaf, salads, homemade flatbreads, hummus.
    2017-01-28 11:58:00

    Comments (71)
    :
    @ib_mh


    Anthony Brake:
    This too. @mavericks_momma


    Edlira ✴:
    Lets do this ! @albanelezi


    Irene GR:
    @vipasv шаверма дошла до Америки)))))



    Likes (14112)
    Ahmad Farhat



    Nicole Orozco🦄



    Muzzle Said What Up



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