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Follow @shredz to Learn Proper Form + Training Tips!
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100's of FREE Workout Routines with Step by Step Exercises!
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Yummy breakfast idea! Like and tag friends in comment below if you likes this video!❤ @alonshaya

Honey Lime Salmon 🐟
By @cleanfoodcrush
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Makes 2-3 servings
Ingredients:
1 lb. salmon, cut into 2" cubes
sea salt and pepper, to taste
3 Tbsp raw honey
1 Tbsp soy sauce, or coconut aminos
1 Tbsp fresh lime juice
1 Tbsp avocado oil, or olive oil
fresh lime wedges
fresh chopped parsley
Instructions:
Season the salmon with salt and pepper.
In a small bowl, mix the honey, soy sauce and lime juice together, whisk to combine well.
Heat up large skillet with the oil. Once it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture
into the skillet, spooning the honey lime sauce over the salmon.
Cook for additional 6-8 minutes, until the salmon is just cooked through/flaky and the sauce is reduced a bit.
Garnish with fresh chopped parsley, lime and serve immediately with brown rice, or quinoa.

Greek Chicken Souvlaki
by @dinneratthezoo
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Follow her! @dinneratthezoo

For the chicken skewers
1 pound of boneless skinless chicken breast, cut into 1 inch chunks
2 tablespoons of lemon juice
3 tablespoons of olive oil
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
2 garlic cloves, minced

For the yogurt sauce:
1 cup of plain low fat greek yogurt
½ cup of light sour cream (or an additional ½ cup of greek yogurt if you prefer)
salt and pepper to taste
½ cup minced cucumber
¼ cup minced fresh parsley or dill

For the chicken skewers:
Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.
Heat a grill or grill pan over medium or preheat the broiler.
Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.
If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.
For broiling, broil for 8-10 minutes or until chicken is cooked through.
While the chicken is cooking make the sauce.

For the yogurt sauce:
Mix together the greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.

Shrimp Tacos with Mango Salsa
by @dinneratthezoo
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Check her out!! @dinneratthezoo

For the shrimp:
2 teaspoons olive oil
1 and ¼ pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste

For the mango salsa:
1 cup of mango, finely diced
½ cup red bell pepper, finely diced
½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
½ cup loosely packed cilantro leaves, finely chopped

For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
½ cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste

1 cup shredded purple cabbage
8 corn or flour tortillas

For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Chicken and Avocado Burritos
Made by @closetcooking
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Follow him for more awesome food! @closetcooking

Ingredients
4 burrito sized tortillas (corn tortillas for gluten-free), warmed
1 pound cooked chicken, sliced or shredded
1 large avocado, diced
1 cup Monterey Jack cheese, shredded
1/4 cup salsa verde (store bought or home made)
1/4 cup sour cream or greek yogurt
2 tablespoons cilantro, chopped
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Directions
Assemble the burritos, optionally toast, and enjoy!

Need to try this AVOCADO SURPRISE 🥑! Only 3 ingredients 😁 by @chefclubtv . ❤Like and Tag friends in comment to try it together

Chicken Shawarma
By @recipe_tin @recipe_tin
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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
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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.
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By @recipe_tin @recipe_tin

Cajun Chicken Pasta (Zoodles) by @gimmedelicious Serves: 2
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Ingredients
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2 boneless skinless chicken breasts, cut into thin strips or small cubes
3-4 medium zucchini, spiralized
3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below)
1 tablespoon butter
1 tablespoon olive oil
1 thinly sliced bell peppers (color of choice)
2 cloves garlic, minced
1⁄2 cup heavy cream or half & half or sour-cream
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Instructions
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Place chicken and Cajun seasoning in a bowl and toss to coat.
Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes.
Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Turn off heat and toss in the zucchini noodles.
Notes *To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.

Perfect Chocolate Chip Cookies by @spendpennies

Check out this sweet lady's page! @spendpennies
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Ingredients
1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
1 ¼ cup brown sugar tightly packed (250g)
½ cup sugar (100g)
1 large egg + 1 yolks (room temperature preferred)*
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
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Instructions
Combine melted butter and sugars in a large bowl. Stir very well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1½ Tablespoon onto prepared cookie sheets, placing at least 2" apart.
Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Enjoy!

😍Like and Share this with friends in comment below👇🏼. A Mickey Mouse inspires breakfast idea for the little ones @bento_mommy

Hot Chocolate Crepes with Red Berry Sauce and Honey-Vanilla Yogurt By @thegourmetpeasant
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Check out @thegourmetpeasant
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The perfect breakfast or dessert idea! Use yogurt for breakfast or whipped cream for dessert .

Makes 2 servings/6 crepes
Ingredients:
2 eggs
1/2 cup almond milk
1/2 cup water
3/4 cup flour of choice (I used 1/2 cup oat flour/1/4 cup regular flour)
1/4 cup chocolate cocoa powder
11/2 tablespoons granulated sweetener
1 tablespoon raw honey
Optional Whipped Cream
Red Berry Sauce:
1/2 cup chopped strawberries
3/4 cup raspberries
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon raw honey
Yogurt: (sub whipped cream if desired)
1 cup plain greek yogurt
1 teaspoon raw honey
1 teaspoon vanilla extract
Method:
In a blender, add all crepe ingredients (except whipped cream) and blend until well incorporated. Pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components.
Sauce: In a small sauce pot, combine the berries with the honey, water and cornstarch and mix well. Bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and fruit is softened, stirring often. Mush the bigger pieces of berries if needed.
In a small bowl, mix together all of the yogurt ingredients to taste and let sit up in fridge while making the crepes.
In a large, nonstick skillet over medium heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter. Cook about 45-60 seconds on the first side and gently flip, and cook another 30-45 seconds on the second side. Remove and lay flat to cool off. Repeat until the batter is finished.
To assemble: Add a little of the yogurt mixture into each crepe and fold up. Top with some whipped cream (if using), the berry sauce and sprinkle with some powdered sugar, if desired.

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