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  • Baked Garlic Parmesan Potato Wedges By @cookingclassy ~ These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious! ~ 4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges 1/4 cup olive oil 1/2 cup finely shredded parmesan, divided, plus more for serving 2 tsp minced fresh rosemary 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic* Salt and freshly ground black pepper 1 Tbsp minced fresh parsley, for garnish (optional) Creamy basil fry sauce 1/4 cup light mayonnaise 1/4 cup plain Greek yogurt 1/2 tsp dried basil 2 1/2 Tbsp milk, then more to thin as desired 1/8 tsp garlic powder 2 pinches salt Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.
    2017-09-19 15:46:12

    Comments (34)
    Sara Svensson:
    @rikardnilsson deli


    sheila:
    @sohi_z


    Rachel Bolton:
    @_missnats_


    Nick:
    @j.wasch 😳



    Likes (9441)
    Leila



    Laura 👊






    Jessica Eve 💁🏻





  • I want this kind of cake !! 🎂🥑🍣🥒Who else would? By @davidthefoodie
    2017-09-18 16:43:49

    Comments (452)
    _maryh_kim:
    @sinaseang let's make some 🤤


    Sexysina👗👙👠💍💄💐:
    @_maryh_kim yes we should


    C:
    @melgeorge13 OMG!! Need. This. Asap.


    Rebecca Abdelsater:
    😍😍@myanader



    Likes (10189)
    Day_lifting



    Wendy



    chaddrick1991



    Damaris Peña





  • Cajun Chicken Pasta By @ImmaculateBites ~ 8 ounce pasta (penne ,fettucine) 2 pounds boneless,skinless chicken thighs or breast 2 teaspoons or more Cajun creole seasoning (salt free) 2 Tablespoons olive oil or canola oil 2 teaspoon garlic minced ½ medium onion sliced 2 medium tomatoes diced 1 teaspoon thyme 1 teaspoon paprika 1 tablespoon creole spice or blackened spice 1 teaspoon Worcestershire sauce 1 medium red or green bell pepper sliced 1 cup or more chicken broth ¼ cup heavy cream (see notes for options and adjustments ) 2 tablespoon parsley chopped Instructions Start by boiling pasta in a large pot, according to box instructions. Drain and set aside. Salt according to taste . Then generously season the chicken with creole cajun spice. Heat oil over medium heat in a heavy bottomed Dutch. Pan cook chicken for about 8-10 minutes on each side or until fully cooked through and juice from the chicken runs clear. set aside. Add onions, and garlic. Stir for about a minute. Then add tomatoes, thyme, paprika, cajun spice, Worcestershire sauce, followed by bell peppers, chicken broth and cream Bring it to a boil then simmer for about 7-10 minutes. Mixed pasta or fettuccine . And toss with sliced chicken or serve with chicken on top. Sprinkle with parsley and/or Parmesan cheese. Recipe Notes Your chicken is fully cooked when it is 160° Fahrenheit (74°C). It is dangerous to eat chicken lower than the stated temperature. To be on the safe side you may cut up chicken into bite size pieces before cooking . It cooks faster. Adjust heavy cream to desired thickness. I use about ¼ cup to cut down on calories - it’s less creamy with same great results. Go with ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomatoes.
    2017-09-16 17:01:24

    Comments (31)
    _kalogeras:
    🔝🔱🔝


    barbiedollmook:
    @donrizzy_ jesussss


    rc❥:
    @rileycarruthers


    M.D.™:
    @madelinedziepak mmm



    Likes (10185)
    sara



    Farah Ubykh



    Kasthuri



    ⓒⓛⓐⓡⓘⓢⓢⓐ





  • 🍓🥞BREAKFAST 🥞🍓 • •CHOCOLATE PANCAKESSSS YOOOOOO. NEED I SAY MORE?!?!?! • This simple 6 ingredient recipe IS TO DIEEE FOR: 🍓@fitonomy chocolate protien powder (1scoop). 🍓2 eggs. 🍓Splash of Almond milk. 🍓Strawberries. 🍓Blueberries. 🍓Agave Syrup • Honestly this protien powder is one of my absolute favorites for not only the taste but how it helps maintain my muscles and give them the nutrients they need to grooooowwwww! • You can use it for: • • • 🌱Pre-workout. 🌱Post workout snack (my personal fav). 🌱Cooking. 🌱Or a meal replacement. Credit: @jennafitshiet #foodguidelines
    2017-09-14 13:14:24

    Comments (17)
    zanjinka:
    @jeroenbreemen


    OneManTwoGuitars🎸🎸:
    WАTCН MY GUITАR VIDЕ0S!


    BBecker:
    Finally!!!! So cute!! 😍


    Fitness e Beach Store:
    😍uau!



    Likes (6044)
    CINTHIA ZAMBRANO 🔥



    Karen S de Calidonio



    Michele Mota





  • Steak Salad with Marinated Red Onions By @nocrumbsleft ~ grilled strip steak or any steak, softly cooked eggs, chopped tomatoes, avocado, hearts of palm, and radishes, then drizzled with an avocado cilantro dressing. I prefer my steak on the very pink and juicy side, but cook to whatever temperature you prefer. You can't go wrong. Do you know about my marinated red onions? Twice a week I marinate one half a sliced red onion with olive oil, a dash of vinegar, a crack of pepper and a sprinkle of oregano and salt, then leave them on my counter. They are a delightful addition to almost anything. Make a steak salad soon – you will love it!
    2017-09-13 13:11:18

    Comments (56)
    Ruth • Korrito.CO:
    Wow this looks amazing! Thanks for sharing! ❤️


    Ghada Tarek:
    Opaaaaaaaa i did love it 😍😍 e3mlena zyaha b2a


    Oliver:
    @me_la_nie_hh


    Melanie:
    @oliva_hh 😍🤤🤤🤤🤤🤤



    Likes (10169)
    Rehana Nordine Freire



    Patricia Pimentel



    Laurine



    Hiya Ana





  • Who wants that bowl loaded with crispy spiced wedges, avocado, tomatoes, pimientos and some greens which I had for dinner? By @lea.bowls.your.mind ~ 4-5 medium-sized potatoes 1 tbsp. corn starch 1 tbsp. olive oil 1/2 cinnamon 1/2 tsp. sea salt 1/2 tsp. black pepper 1 tsp. cayenne pepper herbs of your choice: rosemary ect 1.Preheat the oven to 220C. 2.Wash and dry the potatoes (don't peel them!) 3.Cut the potatoes into wedges and place into a bowl. 4.Add the corn starch to the bowl, mixed it well. Then the oil and finally the spices. 5.Tip the potatoes onto a baking tray. 6.Transfer the potatoes to the oven and bake for about 25-30 Minutes until golden-brown. 7.Enjoy! 🙋🏻
    2017-09-11 20:51:25

    Comments (47)
    JOMS SLIMMING PRODUCTS:
    Wanna use small effort to enjoy big results? Check us out now @jomsslimmingproducts


    Ajoon:
    Yum 👅


    Oscar Vizcarra:
    👏👏👏👌🔥🔥🔥🔥


    Gerenciamento De marketing:
    bela foto simplismente the best



    Likes (14848)
    Selma Bnbm



    God is good



    Martin van Rooyen








  • Tag a friends who eat healthy 😍😍 credit: @fitfearlessbeauty #foodguidelines
    2017-09-06 06:19:31

    Comments (39)
    Barcelona 📍:
    This is NOT healthy! Red meat is killing you!


    Law's:
    👍😀


    MSBStudio:
    Nice


    Tae🌸:
    @dumbcxnt



    Likes (10372)
    Rebecca Vega💕






    Stefania Battaglia








  • Quinoa Salsa Lettuce Boats {new} 🌞 by @cleanfoodcrush ~ {This is a SIMPLE, delicious option for a #MeatlessMonday or add a bit of cooked ground turkey, or black beans for a bit more protein.} makes 4 servings Ingredients: 2 cups cooked quinoa 1 cup diced cucumber 1 cup chopped fresh tomatoes 1 red bell pepper, diced 1 mango, diced 1 jalapenio, deseeded and finely chopped 1/2 cup organic sweet corn, I used frozen; thawed 1/3 cup chopped fresh parsley or cilantro leaves 1/2 red onion, finely diced 1 ripe avocado, sliced juice from 1 large fresh lemon 3 Tbsps. extra virgin olive oil sea salt and pepper to taste baby romaine leaves Instructions: In a large bowl, combine the quinoa, cucumber, tomatoes, pepper, mango, corn, parsley and onion. Add in lemon juice, olive oil and season it to your taste. Gently stir well to combine. Spoon the salad into baby romaine leaves, top with avocado - enjoy! ❤
    2017-09-04 22:19:03

    Comments (54)
    Rachelle Kruger:
    @krizia_beroya segui amo


    O-Nutrition:
    Love all your dishes😍😍


    amir:



    Allante Williams:
    Yumm



    Likes (10910)
    Fran Lavillauroy



    Thato Mphelo



    Sophiya



    jordon





  • Skinny ONE POT Chicken Bacon Fettuccine Alfredo with NO HEAVY CREAM, butter or flour! By @cafedelites ~ 8 strips bacon , chopped and trimmed of all fat 2 large chicken breasts , diced into 1-inch pieces 4 cloves garlic , minced 2 teaspoons Kosher salt 1 teaspoon pepper 6 1/2 cups 2% milk (or half and half)* 500 g | 1 pound dry fettuccine pasta 1 large head of broccoli , cut into florets, stem removed 1 cup fresh grated Parmesan cheese Fry the bacon in a large saucepan or pot over medium-high heat until crispy. Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper. Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta. Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes). Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed. Serve with extra pepper and parmesan cheese, if desired.
    2017-09-03 22:12:48

    Comments (43)
    sandy quiles:
    @almar785 what do you think?


    "GOD is gracious"♥:
    @dremon1990


    Dremon M Thornton:
    @blessed_beloved_101 I could probably make this one for you one day


    "GOD is gracious"♥:
    @dremon1990 You could. And youre going to lol



    Likes (11703)
    Yolandé Ueckermann



    Zhanna Gorbunov



    Rashi Ojla



    Magaly Dl





  • Korean Beef Bowls By @cookingclassy ~ Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. A recipe definitely worthy of your dinner rotation. ~ 1 1/2 Tbsp honey 1 1/2 Tbsp dark brown sugar (light can be substituted) 1 1/2 tsp sesame oil 1 1/2 tsp fresh lime juice 3 Tbsp soy sauce 2 Tbsp water 18 oz. 85% lean Angus ground beef 1/3 cup chopped green onions, only white and light portion 1 Tbsp minced fresh garlic 1 Tbsp peeled and minced fresh ginger Chopped green onions (green portion), chopped unsalted peanuts, sesame seeds, Sriracha (optional) Cooked white or brown rice, or cauliflower rice Sauteed or steamed veggies, such as spinach, carrots or zucchini (optional) In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute. Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side.
    2017-09-02 18:57:56

    Comments (26)
    Ndsgise48:
    Yummy I'll take 10


    Health:
    Looks absolutely delish!!!!!!


    I💎N💎D💎Y:
    Yum 😋


    Yara Badr:
    @jumanabadr94 🤤



    Likes (9763)
    Erik



    Laura Chaverria



    Nelva Cortes



    Meliza quijada





  • Avocado chocolate mousse 🥑 Sweet yet refreshing ☀️ With the snow melting (yay) and the sun shining the cravings tend to convert to lighter more refreshing foods! Opposed to all the brownie recipes I've been posting this winter 🙈 This healthy mousse is amazing, adding heart healthy fats and a potassium boost, it's easily paired with simple foods to make them sweeter & less boring! Recipe : ▪️2 ripe avocados 🥑 ▪️1/2 COCOA powder 🍫 ▪️1/2 cup almond milk🥛 ▪️1/4 cup sweetener of choice 🍭 I used yacon syrup ▪️Optional 1 large tbsp almond butter ▫️Blend all ingredients together until smooth. ▫️Serve with fresh fruits, on oat meal, pancakes, yogurt or even on its own. ENJOY Credit: @killenitfitness #foodguidelines
    2017-08-31 10:40:55

    Comments (16)
    Helen:
    We need to make this @laiyana_ldss @lamees.ldss


    FITNESS VIDEOS & RECIPES:
    @nenzicolatosti 1/2 cup sorry 😊


    Stella Cinxo:
    Yummy


    A.S:
    @victoriastrands



    Likes (3135)
    Sarah Rozaner



    Zainab Bhatti



    Lalo



    Shardinela Mariana🎀





  • Quick 10 Minute Shrimp Teriyaki Stir-Fry By @gimmedelicious ~ 1 lb. medium shrimp, peeled and deveined 1 teaspoon oil ½ cup water, divided ¼ cup low-sodium soy sauce 2 tablespoons honey (or sugar or choice) 1 clove garlic, minced 1 teaspoon sesame oil (optional) ½ teaspoon ground ginger 1 tablespoon cornstarch 1 cup blanched broccoli florets Steamed white rice or noodles, for serving Heat a large skillet medium high heat. Add oil and shrimp and cook for 2-3 minutes per side or until pink. Remove shrimp from pan and add ¼ cup water, soy sauce, honey, garlic, sesame oil, and ginger and whisk to combine. Bring mixture to a boil. In a small bowl whisk together cornstarch and remaning1/4 cup water. Slowly whisk in the cornstarch mixture into the saucepan and simmer for 3-4 minutes or until thick. Return shrimp to pan along with 1 cup of blanched broccoli and coat evenly with sauce. Serve rice, noodles or a salad. Enjoy!
    2017-08-30 20:46:20

    Comments (79)
    Dalilah Bradford:
    @picasso_the_enforcer


    Silver Lining:
    @babycakes718 Will make this next week!


    Massa Al-Masri♌️:
    @osamasadeddin


    Osama Sadeddin:
    @massamasri95 hadd ele ente daymen btswe sa7?



    Likes (14733)
    Shankara



    Ivan Vasquez



    هالة من الفن الجميل✨



    Ilaria Gaiotto





  • Garlic Herb Roasted Potatoes Carrots and Green Beans By @cookingclassy ~ This simple veggie blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything! ~ 1 1/4 lbs. baby red potatoes, halved and larger ones quartered 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved 3 Tbsp olive oil, divided 1 Tbsp minced fresh thyme 1 Tbsp minced fresh rosemary Salt and freshly ground black pepper 12 oz. green beans, ends trimmed, halved 1 1/2 Tbsp minced garlic (4 cloves) Instructions Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
    2017-08-28 22:10:01

    Comments (62)
    Shaz Khan:
    Yammersss


    Alexis Nicole Cullen:
    @kimturnerwilliams 😍😍😍


    Brooke:
    👐 @kaysha.o @jademarie_o


    Lizeth Gutierrez-Garcia:
    @edithblasii 😋



    Likes (14107)
    Ela Telli



    Mrs. Galindo 🌸



    Reinaldo Rivas



    Teacher Koh😁 Vorachon😉





  • Shrimp Scampi Pasta with Asparagus By @natashaskitchen ~ ½ lb spaghetti of choice 1 lb (or 1 bundle) asparagus, rinsed 3 Tbsp butter, divided 3 Tbsp olive oil, divided 4 cloves garlic, minced (about 1½ Tbsp) 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count) Sea Salt and Pepper ¼ cup fresh lemon juice (from 1 large or 2 small lemons) ⅓ cup fresh parsley, finely chopped 1 Tbsp grated lemon zest Grated parmesan to serve Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough. Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
    2017-08-27 13:48:47

    Comments (52)
    P A U L I N A P A L M A E R:
    ✨👌🏼


    :
    Click Here!


    :
    😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍


    DYALABACHAR:
    @daliay16



    Likes (11659)
    Luiis' Castillo



    Ana



    Ava DiBenedetto



    Daily Fitness Motivation🏆





  • Double tap who want this for breakfast 😍😍 Credit: @jess.nadine.c #foodguidelines
    2017-08-26 10:42:54

    Comments (16)
    Jamaica Ann Chan:
    All of it?


    Niv Hillel:
    @nofar_h_


    Aly Owens:
    Yum! Check your DM 🙂


    Keeanna:
    @missvictoriababy my kind of breakfast 😃



    Likes (9054)
    BREEANA WYATT



    Aranza Serafin



    💕👨‍👩‍👦‍👦💕



    Eve





  • Yummy STUFFED Mini Jacket potatoes 😍 ( ORGANIC ) Credit: @bethaniefitness Suitable for Vegans & Vegetarians 💚 . How to make!! Grab yourself some potatoes perfect for baking! Step 1: Cut the potatos in half on the taller side when standing the potato up, long ways because this allows you to fill the potatoes better, even though it sounds silly it works! Step 2: Scoop out all of the potato with a spoon but leave a fin layer of the skin & potato. You can make as many as you like:) Step 3: Boil the potato that you scooped out, until soft... Mix it all together once it's soft and add sweetcorn, Garlic, Spinach, Dairy, Water-grass leaves, Onion, free from dairy spread or ( butter ) I have used free from spread as it has no dairy and taste very much the same. Spices: I have used, half a tea spoon of paprika, Mixed herbs, chives, Basel, And pepper. Once you have mixed it all together, scoop the mixture into each scooped potato skin so it fits each one. Bake on 180c for 20-25m, You can leave them longer if you want them crispy but I'd recommend setting a timer or to check on them!!🤗 These are Delicious and so easy to make!! It took me around an hour of prepping... mixing and dancing around the kitchen 😁😆!! I finished mine with a sweet chilli sauce that has no soya or actual sweet chilli & it tasted amazing 😍💚💚!!! I hope you enjoy these as much as I did 💚💚😋 .
    2017-08-25 11:09:43

  • 1 piece of salmon (cooked in olive oil over medium for 3 mins on each side) + zoodles + asparagus (cooked on my George foreman) + cherry tomatoes 🍅 + roasted sweet potatoes + roasted Brussels ❤️by @choosing_balance
    2017-08-24 10:56:10

    Comments (38)
    Boban:
    @edd1e_k


    🌸Jennifer Madera🌸:
    @carlos_madera_ too much veggies for you???


    Ela Telli:
    👍👍


    🌟Mr Euclides 🌟:
    😩😍😍



    Likes (10670)
    Romy



    Kelly



    💋 Ксения Гущина



    Jules





  • Pesto Zucchini Noodles with Shrimp By @justataste ~ 4 cups lightly packed basil leaves 1/3 cup unsalted walnuts, pine nuts or almonds, toasted 1/3 cup grated Parmesan cheese 3 cloves garlic, roughly chopped 1/3 cup olive oil 1 Tablespoon olive oil, divided 1 1/2 lbs jumbo shrimp, shelled and deveined 4 medium zucchini, cut into noodles Instructions In a blender, combine the basil, walnuts, Parmesan cheese, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside. Add 1/2 tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl. Add the remaining 1/2 tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they’re softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
    2017-08-22 15:07:27

    Comments (57)
    A.S:
    @victoriastrands


    Denise Alondra:
    It was this one @kafrin_07 ! Easy to make. They sell basil pesto at the grocery store if you don't have a food processor or feel like making your own. Still good :)


    Denise Alondra:
    It's this one @corinne.delgado ! Super easy. They sell pesto at HEB in the pasta sauce aisle if you don't want to make your own 😬


    Denise Alondra:
    Here is the recipe @deliacvz save it!!! It came out so yummy!



    Likes (10643)
    Julia



    Ϲ ɑ ղ ժ í ϲ ҽ 🥀



    Vero Bee



    Amelie Joschko🌸





  • Avocado Shrimp Salsa Recipe By @natashaskitchen ~ This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa recipe. ~ 1 lb raw shrimp, peeled and deveined* Salt and black pepper to taste 1 Tbsp olive oil Juice of 3 medium limes 2 medium/large avocados ½ english cucumber 3 medium (or 4 roma) tomatoes 1 small onion, finely diced ½ bunch Cilantro, chopped Tortilla chips and Tabasco sauce to serve Instructions Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl. Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Finely dice onion and chop ½ bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
    2017-08-20 20:37:03

    Comments (111)
    :
    That's a nice-looking dish!


    Vanessa Baxter:
    Thanks for sharing this it looks great!!


    Keeanna:
    @missvictoriababy


    PiaGhaoui🐨:
    Sa? @theaghaoui29



    Likes (16750)
    Jess Toborek



    Yudith Vazquez



    Elisama Naara



    Kristin Rodriguez





  • Grilled Shrimp Bowls + Cilantro-Lime Rice 🍅🌱🌞 By @cleanfoodcrush ~ {#FoodPrep #MealPrep #Win 🙌} . makes 2 servings Ingredients: 1 cup cooked brown rice 2 cloves fresh garlic, minced 1/4 cup fresh lime juice 2 Tbsp chopped fresh cilantro leaves 1 pound medium shrimp, peeled and deveined 1 medium avocado, sliced 1 cup cherry tomatoes, sliced 2 Tbsp avocado oil, olive oil sea salt and ground black pepper, to taste 1 large corn on the cob Instructions: In a large bowl combine the shrimp with garlic, oil sea salt and pepper. Preheat grill to medium high heat. Add shrimp and cook, for about 2 minutes on each side. Meanwhile, brush avocado and corn with a tiny bit of oil. Add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste. Once cooked, and slightly cooled, cut the corn from the cob. Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine. Top each bowl equally with shrimp, avocado, corn and tomatoes.
    2017-08-18 16:34:40

    Comments (72)
    Anny Shoup:
    @timgardne.r


    they_kall_me_sir:
    @humble_grind85 fye


    Carmen Gallipoli:
    Looks good


    Poetik:
    👌 @ladyfortes



    Likes (14337)
    Deusa. ⚡️



    Ebrahim_Boxing 🇮🇷



    Nature Lover || Betty Calderon



    Big Keedy






Baked Garlic Parmesan Potato Wedges By @cookingclassy ~ These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious! ~ 4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges 1/4 cup olive oil 1/2 cup finely shredded parmesan, divided, plus more for serving 2 tsp minced fresh rosemary 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic* Salt and freshly ground black pepper 1 Tbsp minced fresh parsley, for garnish (optional) Creamy basil fry sauce 1/4 cup light mayonnaise 1/4 cup plain Greek yogurt 1/2 tsp dried basil 2 1/2 Tbsp milk, then more to thin as desired 1/8 tsp garlic powder 2 pinches salt Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.
source:www.instagram/foodguidelines