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Mariam E.  🔖 Facebook/Cookinwithmima 📧Cookinwithmima@gmail.com

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Grilled Chicken Salad
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Ingredients
2 Cups of fresh spinach
3 Strawberries, sliced
2 Tablespoons of finely shaved parmesan cheese
1/2 Lemon, juiced
2 Tablespoon of balsamic vinegar 
1 Tablespoon of olive oil
Salt
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6 oz grilled chicken breast. Use your favorite seasoning. Grill on an electric grill or oven.
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Mix the lemon juice, oil, vinegar and salt. Set aside.
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Place the spinach, strawberry and parmesan cheese in a serving bowl. Then add the balsamic vinegar on top. Top with the grilled chicken and serve.
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Have a wonderful day everyone 😘

Beautiful idea for 4th of July Treats! @tastesbetterfromscratch

Buffalo Chicken Salad @gimmedelicious
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Check out @gimmedelicious .
Serves: 2
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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.

Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa @cookingclassy . Check out @cookingclassy
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Ingredients
1 1/2 cups dry quinoa*
3 cups low-sodium chicken broth
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp olive oil
1 2/3 cups frozen corn, warmed (optional)
1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
Mexican blend cheese or queso fresco (optional)
Plain Greek yogurt or light sour cream (optional)
Avocado salsa
3 medium roma tomatoes, diced
1 1/2 medium avocados, diced
1/2 cup chopped red onion, rinsed
1 jalapeño, seeded for less heat if desired and minced**
1 clove garlic, minced
2 Tbsp fresh lime juice
2 Tbsp olive oil
1/4 cup finely chopped cilantro
Directions

In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest 5 minutes.
Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired.
While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.
To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, ch

Skinny Chicken and Avocado Caesar Salad @cafedelites. Check out @cafedelites .

Serves: 4
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Ingredients
Salad:
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil

2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning

Instructions
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!

So fluffy😍 They look like those fluffy Japanese cakes but a pancake version lol. Just imagine adding butter and syrup on that. YUM😋😋 @_foodlifestyle_

30 Minute Teriyaki Shrimp by @sallysbakeblog
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Check out @sallysbakeblog
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SERVES 4
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Ingredients:

1 tablespoon (7g) cornstarch
1 tablespoon (15ml) room temperature water
1/4 cup (50g) brown sugar
2 Tablespoons (42g) honey
1/2 cup (120ml) soy sauce
1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
1 teaspoon minced garlic
1 - 2 teaspoons minced fresh ginger (I use 2)
1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined1
2 teaspoons sesame oil or olive oil
2-3 cups snap peas or any stir-fry veggie
optional: sesame seeds for garnish
Directions:

Make the sauce: Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that's optional.)
Heat oil in a skillet over medium-high heat. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.
Serve with rice and a sprinkle of sesame seeds if desired. Leftovers keep well in the refrigerator for a few days.

Grilled Chili Cilantro Lime Chicken by @gimmedelicious
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Check out @gimmedelicious
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Serves: 4
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Ingredients
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4 medium chicken breasts, boneless, skin-less (or thighs)
Marinade:
¼ cup fresh lime juice
zest of one lime (or 1 tsp)
2 tablespoons olive oil
2 tablespoons fresh chopped cilantro
2 garlic cloves, chopped finely
1 teaspoon salt
1 teaspoon brown sugar (or honey)
1 teaspoon red chilli flakes (adjust to taste)
½ teaspoon ground Cumin
Instructions

Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.
Pre-heat grill, pan or griddle to medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve on salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!

Thank you for being the father that you are ❤️ Happy Fathers Day to my loving husband and to all the wonderful fathers out there.

Grilled Shrimp + Pineapple Kabobs by @cleanfoodcrush
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makes 4-5 servings
Ingredients:
1.5 lbs. large shrimp, peeled and deveined
4 large slices fresh pineapple, cut into 1/2 inch pieces
2 Tbsp fresh chopped parsley
sea salt and pepper to taste
Instructions:
If using wooden skewers, soak in water for 20-40 minutes before using.
Preheat grill over medium-high heat and spray grill lightly with cooking spray.
Skewer the shrimp and pineapple by alternating each and grill for about 2-3
minutes per side.
Season with salt and pepper to your taste and sprinkle with fresh chopped parsley.

Salmon Teriyaki with Pineapple Salsa by @dinneratthezoo
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Check out @dinneratthezoo .
Servings 4 .
Ingredients
4 salmon fillets (approximately 4 ounces each)
salt and pepper to taste
cooking spray
For the teriyaki sauce:
2 tablespoons soy sauce
1/4 cup water
1 1/2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons of honey
1/2 teaspoon toasted sesame oil
2 teaspoons cornstarch
For the pineapple salsa:
1 cup finely chopped pineapple
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
the juice of 1 lime
2 teaspoons minced jalapeno (remove seeds and ribs for less heat)
Optional: cilantro leaves , lime wedges and steamed rice for serving
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Instructions
Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray. Place the salmon fillets on the pan and season to taste with salt and pepper.
For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
Place the salmon in the oven and broil for 7 minutes. Remove from oven and pour the teriyaki sauce over the top of the fillets then return the pan to the oven.
Broil for 3 more minutes or until salmon is cooked through.
For the salsa: Mix together the pineapple, red onion, cilantro, lime juice, jalapeno and salt to taste.
Spoon the salsa on top of the salmon. Serve over rice if desired, garnished with lime wedges and cilantro leaves (optional).

Grilled Fajita Chicken & Avocado Salad by @gimmedelicious
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Check out @gimmedelicious
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Ingredients

2 medium boneless skinless chicken breast, cut into half horizontally
2 cups sliced bell peppers, colors of choice
1 head romaine lettuce, chopped
1 avocado, sliced

Dressing/Marinade
3-4 tablespoon olive oil
4 tablespoons lime juice
¼ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon brown sugar (optional)
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
Instructions

Whisk all the ingredients for the dressing/marinade in a medium bowl.Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well.Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately.Reserve the rest of the marinade for later to be used as a dressing.

Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes.Add a teaspoon of oil to the pan and then add in the chicken breasts.Cook 4-5 minutes per side or until cooked through.Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces.Add the sliced bell peppers to the pan.cook on high for 1-2 minutes or until charred.

Divide romaine lettuce into two salad bowl.Top each salad with half the chicken, fajita veggies, and sliced avocado.Serve with reserved dressing and sour-cream if desired.Enjoy the salad warm!

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