Lunch time!🍴🥑 ・・・ Lime and Garlic Barbecue Chicken Salad . Made by @cafedelites Ingredients Chicken: 7-8 tablespoons barbecue sauce (adjust to your tastes) 1 tablespoon olive oil 2 tablespoons soy sauce 2 tablespoons worcestershire sauce 1 teaspoon vegetable stock powder (I use Vegeta) 1½ teaspoons minced garlic (or 2 cloves garlic, minced) ½ lime, juiced 500g | lbs whole skinless chicken breast fillets Salad: 8 cups mixed salad leaves (or lettuce of choice) 1 cup grape tomatoes, halved 2 green onions, sliced 1 avocado, sliced ¼ cup basil leaves Sprinkle of salt 8 slices pineapple, canned in natural juice Lime wedges to serve . Chicken: In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly. Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides. Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest and keep warm. Reserve the remaining juices/sauce left over from the chicken in the pan into a separate small bowl. Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelised (about 4 minutes each side). Prepare salad: Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top (adjust to your tastes), and toss again. Place the cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado and basil. Drizzle reserved juices from the pan over the salad with extra olive oil (if needed). .
Sharing my favorite moments in Central Mexico with Madi. (swipe the pic to see them all) Madi and I have such deep gratitude for the donations that have come in to go to the refugees in Puebla, Mexico. We're raising money for those who need food, clothes and hygiene supplies. Money will be sent at noon today to help with their efforts! If you would like to donate here is how you can help. 🌿🌎❤️ Venmo: @Madi-Crankshaw PayPal: firstname.lastname@example.org #mexico #naturaldisasters #puebla #worldpeace #love #fundraising @madeliene1
A moment with my daughter, Madi at the open market in Puebla, Mexico... she spent a year and half serving the people there and is connected with people in Puebla that are helping refugees. So, we want to help and raise money for those who need food, clothes, and hygiene supplies. A shelter has already been provided. Money will be sent tomorrow morning to help with their efforts! If you would like to donate here is how you can help. 🌿🌎❤️ Venmo: @Madi-Crankshaw PayPal: email@example.com #RSJproject #puebla #mexico #fundraising #love @madeliene1
Reminiscing my visit to Central Mexico 2 years ago and how gracious and kind the people were in every city we went ... my heart is heavy knowing so much of it will never be the same. 🌿🙏🏻🌎 #mexico #puebla #mexicocity #love #pray @madeliene1
Honey Cinnamon Roasted Butternut Squash is packed with deliciously healthy ingredients that all roasty-toastied up together and taste just like heaven! 🍯🍁#squash #honey #cookingwithruthie 4 cups cubed butternut squash 2 tablespoons olive oil 2 teaspoons cinnamon 1½ teaspoons sea salt ¼ teaspoon red pepper flakes 2 tablespoons honey Preheat oven 375 degrees F. Coat baking sheet with cooking spray. Evenly distribute butternut squash on sheet, drizzle with olive oil, toss to coat. Sprinkle with cinnamon, sea salt, red pepper flakes; toss. Cook for 15 minutes, toss to coat, drizzle with honey, and cook 15 minutes more. Serve warm and Enjoy! https://cookingwithruthie.com/2017/09/20/honey-cinnamon-roasted-butternut-squash/
My heart goes out to Mexico City and Puerto Rico tonight... and all the peoples of the world who are suffering from natural disasters. Sending peace, love, and hope to all. 🌿🌎💜 #mexico #mexicocity #puertorico #hope #peace #worldpeace #love #mothernature #naturaldisasters #RSJproject
It's easy and tasty too! Win-win for dinner!! 🍴😃 ・・・ EASY OVEN ROASTED CHICKEN SHAWARMA Made by @jocooks . Serves: 8 INGREDIENTS ••••• Chicken Shawarma 3 chicken breasts, boneless and skinless 2 tsp smoked paprika ½ tsp turmeric 2 tsp cumin ½ tsp cinnamon 2 tsp ground black pepper 1 tsp salt juice from 2 lemons ½ cup olive oil 1 tsp red pepper flakes 1 large onion, sliced fresh parsley for garnish 4 cloves garlic, minced ••••• Garlic Sauce 1 cup vegetable oil or oil of choice ⅓ cup lemon juice 6 cloves garlic, peeled 1 egg white 1 tsp salt ••••• Chicken Shawarma Wraps- what you can add to your wrap hummus tabbouleh salad garlic sauce pita wraps ••••• INSTRUCTIONS Chicken Shawarma In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinades the more flavour you'll have. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Let the chicken rest for about 5 minutes, then slice it into bits. Garlic Sauce Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce. Chicken Shawarma Wraps To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.
Thai Ginger Pumpkin Soup has only eight ingredients… that’s it! AND it tastes like all those wonderful Thai flavors that we all love at restaurants but find difficult to replicate at home.🌿🍁 1 (32oz) Swanson Thai Ginger Flavor Infused Broth 1 (14oz) can light coconut milk, reserving 1 Tbsp for serving 1 (29oz) can pumpkin puree ½-1 tsp sea salt (according to taste) 1 Tbsp fresh lime juice (juice of 1 lime) 2-3 bulbs garlic, minced 1 Tbsp coconut oil ½ bunch cilantro, minced; for serving 2 limes cut into wedges: for serving Preheat large stock pot on high heat. Add coconut oil and heat until just beginning to smoke. Add garlic and stir constantly until lightly browned and aromatic (1-2 minutes). Reduce heat to medium high heat, add Swanson Thai Ginger Flavor Infused Broth; constantly stirring. Add pumpkin puree, coconut milk, sea salt, and lime juice; stir until combined. Bring to boil and reduce heat to simmer for 15-20 minutes to allow flavors to blend. To serve: portion soup into bowls, using a large spoon- drizzle in a circle reserved coconut milk, add a sprinkle of minced cilantro, and serve with lime wedges. Enjoy! https://cookingwithruthie.com/2014/11/14/ginger-pumpkin-soup/
These make-ahead breakfast sandwiches are such a great idea!🍳💡 @goodful ・・・ Breakfast sandwich meal prep is WHERE IT'S AT 👌🏽✨! How do you meal prep for breakfast? . . . . Here's my favorite Frittata (baked omelette) recipe: 9 eggs, beaten (or 4 whole and 10 whites to reduce fat/cholesterol and increase protein) 3/4 cup red pepper, chopped 1/2 cup red onion, chopped 3/4 cup broccoli, small florets 1 tablespoon olive oil 3/4 cup cheddar cheese, shredded 1/2 teaspoon sea salt dash of pepper Preheat oven to 350 degrees F. Coat 9x13 baking dish with cooking spray. In a sauté pan heat oil over medium high heat, add and cook broccoli , red pepper, red onion for 3-4 minutes to soften. In mixing bowl whisk eggs, add vegetables, and cheese and stir to incorporate. Pour into prepared baking dish. Bake 20-25 minutes or until center is set.