topfoodnews_recipes topfoodnews_recipes

228 posts   8515 followers   501 followings

πŸ“πŸ½ WE ❀ #RECIPES  πŸ“—: Sharing the Top Recipes & Menu Hacks #⃣: #TopFoodNews or #Foooood To Feature πŸ“Έ πŸ‘»: TopFoodNews πŸ“§: eat@topfoodnews.com

http://instagram.com/topfoodnews

SPICY CHICKEN PITAS πŸ₯™πŸ₯™ INGREDIENTS:
2 pounds boneless, skinless chicken thighs
2 tsp garlic powder
2 tsp paprika
1-2 tsp cayenne pepper, depending on spice level desired
2 Tbsp olive oil
chopped lettuce
diced tomato
diced red onion
diced cucumber
1/3 cup plain yogurt
2 Tbsp finely diced cucumber
1/2 tsp garlic powder
1 tsp fresh lemon juice
whole wheat pitas, halved
.
Check out @theleangreenbean for more.
___
πŸ“Έ: @theleangreenbean
πŸ“: Columbus, Ohio
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Grilled Chicken Caesar Wraps!

1 Head Romaine Lettuce
1.2 lbs Chicken Tenders
1.5 cups Cherry Tomatoes, sliced
1/4 Cup Parmesan Cheese – grated
1 tbsp Garlic Powder
1 tbsp Italian Seasoning
Sea Salt and Pepper to taste
Avocado Oil, or Olive Oils
Greek Yogurt Caesar Dressing:
Juice from 1 fresh lemon
2 tbsp soy sauce, or coconut aminos
1 tbsp raw honey
1 tsp dijon mustard
1/2 cup Greek yogurt
.
How you make it:
.
Whisk all dressing ingredients together until combined and smooth.
Keep refrigerated until ready to serve.
Sprinkle chicken tenders with garlic powder, Italian seasoning, sea salt and pepper - rub to coat evenly.
Preheat a large grill pan or outdoor grill over medium-high heat. rub the grill with 2 tbsp oil.
Grill the chicken for about 4-5 minutes on each side, or until cooked through.
Prepare 8-10 large leaves of romaine lettuce.
Once the chicken has cooked and cooled, add a couple of tenders to each romaine leaf.
Then top with a few cherry tomatoes, drizzle with 2 tbsp of Caesar dressing and sprinkle with parmesan.
Serve with lemon wedges.
___
πŸ“Έ: @cleanfoodcrush
πŸ“: New York
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Salmon Bowl πŸ₯—πŸ₯—πŸ₯—
__
πŸ“· : @nourishedbykale
πŸ“: San Diego
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

SHRIMP BOIL FOIL PACKS 🍀🍀🍀 INGREDIENTS:
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
Β½ pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of Β½ lemon, plus lemon wedges for serving
3 tablespoons, melted οΌ‹ Β½ cup butter, divided
chopped fresh parsley, for topping

Recipe on lecremedelacrumb.com
__
πŸ“· : @cremedelacrumb1
πŸ“: California
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Caprese Stuffed Avocados πŸ™ŒπŸ‘… Ingredients:
2 avocados
1 cup ripe cherry tomatoes, cut into quarters
1/2 cup fresh mozzarella pearls
4 Tbsp fresh chopped basil
1/2 cup balsamic vinegar
1 Tbsp raw honey

Instructions:
To make the balsamic reduction:
In a small saucepan over medium heat, constantly whisk while simmering the balsamic vinegar and honey together until it reduces to half or the desired thickness.
Let cool before using.
Meanwhile, halve the avocados and remove the seed. Scoop out a small bit of the flesh if needed, to make them hold the Caprese salad.
Place the avocado on a plate and top with the tomato, mozzarella and fresh basil, followed by a nice drizzle of the balsamic reduction.
Sea salt οΌ‹ pepper to taste and enjoy!
__
πŸ“· : @cleanfoodcrush
πŸ“: Miami, Florida
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #avocado Lovers
πŸ’₯: Comment if You Want To Eat This

Shredded Beef Ragu Pasta! πŸ’ͺπŸ’• 2.5 lb chuck beef
1 tbsp salt
black peppers
3 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup red wine
1.5 cups water
3 dried bay leaves
salt and pepper
To serve:
1 lb dried parpadelle
parmesan of parmigiano reggiano chesse
fresh parsley, finely chopped
.
How you make it:
.
Pat beef dry and sprinkle with salt and peppers.
Heat 1 tbsp of olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sided until browned, then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of oil.
Add garlic and onion and saute for 2 minutes. Then add the carrots and celery and saute slowly for 5 minutes.
Add remaining Ragu ingredients and return the beef to the pot. Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
Do a taste test and adjust the seasoning to your taste with salt and peppers. Also, add a little bit of sugar if it is a bit sour to your taste. Place the lid on and set aside until ready to serve.
__
πŸ“· : @recipe_tin
πŸ“: Sydney
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

🍝πŸ₯“πŸ§€πŸ³ UDON CARBONARA

Ingredients:
* 4 packages of udon (fresh or frozen)
* 3 garlic gloves (minced)
* 1/2 lb bacon (preferably center cut) (cubed, using scissors or sharp knife)
* 1/2 cup milk
* 3 eggs
* 3 tbsp Parmesan cheese (shredded or grated)
* 1/2 tsp black pepper
* 1/2 tsp salt
* 1/4 tsp garlic powder
* Olive oil
* Optional: parsley (minced), yolk confit

Directions:
* In a large pot, boil water and add in udon. If fresh, for about 3 minutes until softened. If frozen, for about 6-8 minutes until softened. Drain and set aside. * In large cast iron or skillet, heat up olive oil over medium heat. Add garlic and bacon and sautΓ© until bacon is browned (but not yet crispy). Add in udon noodles, then milk, eggs, cheese, black pepper, salt, and garlic powder. Quickly mix together all ingredients. Remove skillet from heat once eggs have set without overly curdling. * Optional finish: Garnish with minced parsley and add a 'yolk confit' in the middle.
__
πŸ“· : @fromjudyskitchen
πŸ“: San Francisco
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Chocolate mouse with matcha mint chia pudding πŸ’š
__
πŸ“· : @papaya_sunshine
πŸ“: United Kingdom
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

SKILLET CHILAQUILES πŸ³οΌ‹πŸ₯‘ INGREDIENTS:
8 (4-inch) tortillas, slightly stale and torn into pieces
4 tablespoons canola or vegetable oil
2 cups tomato sauce
1 tablespoon tomato paste
2 garlic cloves, minced
1 chipotle pepper in adobo, diced
1/2 teaspoon ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
8 ounces Monterey jack cheese, freshly grated
2 eggs, cooked sunny side up (or however you prefer!
2 avocados, sliced
for topping: thinly sliced red onion, scallions, chopped tomato, fresh cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco

Check out @howsweeteats for more.
__
πŸ“· : @howsweeteats
πŸ“: Pittsburgh, PA
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

CHICKEN AVOCADO SALAD WITH PEANUT DRESSING πŸ₯‘πŸ₯‘ INGREDIENTS:
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
3 tablespoons honey
2 teaspoons apple cider vinegar
2 teaspoons peanut butter
3 cups chopped napa cabbage
2 cups slaw mix (a mix of chopped cabbage and shredded carrots)
1 avocado, thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup peanuts, chopped -Peanut Dressing:
1/2 cup peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 lime, juiced
1 garlic clove, minced
1/4 cup rice vinegar
__
πŸ“· : @howsweeteats
πŸ“: Pittsburgh, Pennsylvania
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Bang Bang Style Shrimp Tacos πŸ’£πŸ’£ http://damndelicious.net/2016/06/18/bang-bang-shrimp-tacos/
___
πŸ“Έ: @damn_delicious
πŸ“: New York
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Greek Tomato Cucumber Salad with Crispy Chickpeas! πŸ’ͺπŸ»πŸ’• Gorgeous!! Crispy Chickpeas:
15 oz can chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
1/4 tsp dried oreganos
1/4 tsp dried basils
1/4 tsp dried rosemary
1/8 tsp garlic powder
1/8 tsp kosher salt
Greek Tomato Cucumber Salad:
1 English cucumber, seeds scraped out and chopped
1/2 pint cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup flat leaf parsley leaves, chopped
2 oz crumbled feta cheese
8 kalamata olives, sliced
Red Wine Vinaigrette:
3 tbsp red wine vinegar
1 tbsp extra virgin olive oils
1 tbsp honey
2 tsp dijon mustard
1/2 tsp dried oregano
1/4 tsp garlic powder
.
How you make it:
.
Crispy Chickpeas:
Drain and rinse the chickpeas, then pat dry with a towel.
Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
Add the chickpeas to the pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl and toss together with the spices.
Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette:
In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
Greek Tomato Cucumber Salad:
In a large bowl add all of the ingredients and toss together gently.
Pour the desired amount of vinaigrette over the salad and toss together.
Just before serving top the salad with the crispy chickpeas.

__
πŸ“· : @1minutemeals
πŸ“: @reciperunner
πŸ“°: Reporting @topfoodnews
πŸ’’: Tag & Share With All #recipe Lovers
πŸ’₯: Comment if You Want To Eat This

Most Popular Instagram Hashtags