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Cilantro Lime Skillet Chicken by @closetcooking
Servings: 4
1 tablespoon oil
1 tablespoon butter
salt and pepper to taste
1 pound boneless and skinless chicken breasts, pounded thin
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/2 cup chicken broth
1 lime, juice and zest
salt and pepper to taste
2 tablespoons cilantro, chopped
Heat the oil and melt the butter in a skillet over medium-high heat until frothing, add the chicken, seasoned with salt and pepper to taste, and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon while the broth sizzles.
Add lime juice and zest and season with salt and pepper to taste before removing from the heat and adding the cilantro and chicken.

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This looks so good 😍
Tomato Basil Avocado Mozzarella Salad with Balsamic by @juliasalbumblog

Salad ingredients:
1/2 pound (2 cups) red grape or cherry tomatoes, halved
1/2 pound (2 cups) yellow grape or cherry tomatoes, halved
2 avocados, diced
8 ounces small fresh mozzarella cheese balls
1/2 cup fresh basil, chopped
Dressing ingredients:
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons honey, warmed
salt, to taste


In a large bowl, combine all salad ingredients, except Mozzarella cheese balls. That is, combine halved red and yellow grape or cherry tomatoes, diced avocado, chopped basil.
In a small bowl, combine all dressing ingredients: whisk olive oil, balsamic vinegar and honey until nice and smooth.
Add the salad dressing to the large bowl with salad, sprinkle with a small amount of salt, and toss to combine. Taste and season with more salt, if needed. Add Mozzarella cheese balls on top only at this point - so that they don't brown from the dressing.

Skillet Chicken with Creamy Spinach Artichoke Sauce @cookingclassy

Yield: 4 servings

4 (6 oz) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil , divided
2 Tbsp butter
3 cloves garlic , minced
1 Tbsp flour
5 oz fresh spinach , rinsed, drained and chopped (3 1/2 packed cups)
1 (14 oz) can artichoke quarters, drained and chopped
1 1/4 cups milk
4 oz Neufchatel cheese , diced into small cubes
1/3 cup packed freshly , finely shredded parmesan cheese
1/4 cup sour cream
Red pepper flakes (optional)
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes and serve warm with cooked orzo if desired.

Crispy Chilli Chicken with Brocolli @kitchensanctuary
Serves: 2-3 people
3 tbsp vegetable oil
Pinch of salt and pepper
2 tbsp cornflour (cornstarch)
2 chicken breasts, cut into thin strips
1 thumb sized piece of ginger, peeled and finely chopped/grated
3 garlic cloves, peeled and finely chopped/crushed
1 large head of broccoli cut into small florets
Juice of 2 limes
6 tbsp dark soy sauce
6 tbsp caster sugar
1 red chilli – chopped (discard the seeds if you don’t like it too hot)
Small bunch spring onions/scallions chopped
Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated. When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that. Take the pan off the heat and add in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
Straight away, mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the broccoli in the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little and the broccoli cooks through. Add the chicken back in, give it a stir and heat through for 1 minute, then add half the spring onions. Give it a quick stir and then serve with boiled rice. Garnish with the rest of the spring onions and more chopped chillies.
Recipe by Nicky's Kitchen Sanctuary at https://www.kitchensanctuary.com/2016/04/crispy-chilli-chicken-brocolli/

Steak Fajita Foil Packs @cremedelacrumb1
Serves: 4
1½ pounds top sirloin, thinly sliced
3 bell peppers (any combination of red, green, yellow, or orange), thinly sliced
1 small white or yellow onion, thinly sliced
3 tablespoons oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
juice of 1 lime
6 six or eight inch flour tortillas
toppings: salsa, sour cream, avocado slices or guacamole, fresh cilantro, additional limes for squeezing
In a large bowl combine steak, peppers, onions, oil, and seasonings. Toss to combine and coat well.
Portion out the steak mixture into the center of four 12x12 inch pieces of foil. Fold foil tightly around the steak and veggies.
Grill over high heat for about 7-8 minutes on each side. Serve immediately with tortillas and desired toppings.

Blackened Shrimp And Pasta @immaculatebites
Blackened Shrimp
1 1/2 tablespoons paprika
2 teaspoons thyme
1 teaspoon oregano
2 teaspoons garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
½ -1 teaspoon cayenne pepper
1 pound medium shrimp peeled and deveined
Pasta and Sauce
8 ounce spaghetti
2 Tablespoons olive oil or canola oil
½ medium onion sliced
2 teaspoon minced garlic
2-3 medium tomatoes diced
1 teaspoon thyme
1 teaspoon smoked 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
2 tablespoon chopped parsley
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
Generously season the shrimp with blackened spices. Heat oil/butter over medium heat in a heavy bottomed Dutch.
Sauté for about 3 -5 minutes shrimp set aside.
Add onions, tomatoes, and garlic. Stir for about a minute. Then add thyme, paprika, blackened spice, followed by bell peppers, chicken broth and Worcestershire sauce
Bring it to a boil then simmer for about 7-10 minutes.
Mixed pasta or fettuccine . And toss with shrimp or serve blackened shrimp on top

Blackened Shrimp Pasta @budgetbytes
1 Tbsp smoked paprika
1 tsp thyme
1 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
Freshly cracked pepper
1/2 lb peeled and deveigned shrimp
2 Tbsp butter
2 cloves garlic
15 oz can petite diced tomatoes
1/4 tsp salt
1/2 lb pasta
2-3 green onions, sliced
Handful fresh parsley
1 lemon
In a small bowl, combine the herbs and spices for the blackening seasoning. Rinse the shrimp under cool water, drain, and then pat dry with a paper towel. Sprinkle the blackening seasoning over the shrimp and stir to coat.
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander.
While the pasta is cooking, mince the garlic and add it to a large skillet with the butter. Heat the butter and garlic over a medium flame until the butter starts to foam and sizzle. Continue to sauté the garlic in the sizzling butter for about one minute. Add the shrimp and sauté until they are opaque and slightly firm (3-5 minutes), then remove them from the skillet.
Add the diced tomatoes (with juices) and about 1/2 cup of the pasta water to the skillet. Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes, or until thickened slightly. Taste the sauce and add salt if needed (I added 1/4 tsp salt).
Add the cooked and drained pasta to the skillet and toss with the sauce (add some of the remaining reserved pasta water, if needed, to loosen the pasta). Return the shrimp to the skillet and stir to combine.
Slice the green onions and chop the parsley leaves. Sprinkle both over top. Serve with sliced lemon to squeeze over top.

Blueberry Lemon Yogurt Loaf
By: @mydigitalkitchen
⅔ cup grape seed oil
⅔ cup + 4 tablespoons golden cane sugar
2 free run eggs
½ cup fat free plain Greek yogurt (or Skyr)
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 ½ cups whole grain oat flour
1 tablespoon tapioca starch
2 teaspoons baking powder
⅔ cup fresh blueberries, plus more for topping
Powdered sugar, for dusting (optional)
Preheat oven to 325°F and lightly grease an 8 x 4x 2-inch loaf pan. Set side.
In a large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, lemon juice sugar and vanilla until smooth. Add flour and baking powder and whisk again until combined, then fold in blueberries.
Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered. Top with additional blueberries if desired. Bake for 1 hour or until it passes the toothpick test.
When ready, remove the loaf from the oven and let it cool on the counter for about 10-20 minutes before p

One Pot Bacon Broccoli Mac and Cheese @budgetbytes
1/2 lb frozen broccoli florets
4 oz bacon
8 oz medium cheddar
1/2 lb pasta
1 cup evaporated milk
1/2 tsp smoked paprika
1/2 tsp hot sauce
1/2 tsp Dijon mustard
1/4 tsp salt
Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese.
Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.
Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon).
Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.

Creamy Garlic Basil Chicken with Asparagus @diethood
2 tablespoons olive oil
8 skinless , boneless chicken thighs
salt and fresh ground pepper , to taste
1/2 tablespoon Gourmet Garden Lightly Dried Basil
1 (12 ounces) can evaporated milk
1.5 tablespoons all-purpose flour
1 tablespoon Gourmet Garden Stir-In Garlic Paste , or to taste
1 tablespoon Gourmet Garden Lightly Dried Basil , or to taste
salt and fresh ground pepper , to taste
1- pound fresh asparagus , cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
Gourmet Garden Lightly Dried Parsley , for garnish
Heat olive oil over medium heat in a large nonstick skillet.
Season the chicken with the salt, pepper, and dried basil.
Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.
Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.
Add the prepared sauce to the hot skillet and bring to a boil.
Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.
Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.
Remove from heat.
Garnish with parsley and serve.

In partnership with @countrycrock, these are the delicious chocolate chip cookies I baked for my son at a moment's notice the other day using their new Buttery Sticks. They came out super soft and chewy, the way he loves them! Thank you @countrycrock for making my baking experience so quick and easy! Baking Tip: Add a few chocolate chips on top of your cookies 5 minutes before the end of baking time for garnishing. Let me know what your favorite kind of cookies are in comments below. #whenwebake

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