Lovin’ in this amazing dish!🍸🍤 ・・・ HONEY SESAME SHRIMP WITH BRUSSELS SPROUT STIR FRY By @gimmesomeoven . INGREDIENTS: 3 Tbsp. honey, divided 1 Tbsp. rice wine vinegar 1 Tbsp. soy sauce 2 tsp. freshly grated ginger 1 pound large shrimp, peeled and deveined (tails left on) 2 Tbsp. vegetable oil, divided 1 pound brussels sprouts, trimmed and quartered salt and pepper 3 cloves garlic, thinly sliced 3 scallions, white and green parts separated and thinly sliced 2 tsp. toasted sesame oil (optional) fried garlic, for garnish DIRECTIONS: Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours. When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Transfer the mixture to a separate platter. Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve immediately, garnished with fried garlic if desired. To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.
Thought you might be looking for a healthy sandwich for your family that’s NOT turkey. . . Hummus Steak Sandwich is a great way to switch up your after thanksgiving weekend menu! Miss Nichole is keeping us healthy through the holidays too!🍞🍅 #cookingwithruthie #beef @purecleanfitness #fitfriday 1 package whole wheat sandwich thins (8 counts) 1 cup hummus 8 slices provolone cheese 1 pound flank steak, cooked and thinly sliced 1 red onion, sliced 2 large tomatoes, sliced 2 cups spinach leaves Herbed Flank Steak: ½ bunch parsley ½ bunch cilantro 3 green onions 1 clove Garlic ¼ shallot (1/8 cup) 10 thyme sprigs, stems removed 10 oregano sprigs, stems removed 10 basil leaves ½ cup olive oil 1- 2 pound flank steak For each sandwich spread hummus, layer cheese, beef, red onion, tomato, and spinach. Top with bread and serve. Enjoy! Herbed Flank Steak: Combine all ingredients in blender- excluding steak. Pulse until herbs are minced. Place flank steak in ziptop plastic baggie or container with a lid. Add herb marinade, coat meat, place in fridge for 3-6 hours. Heat on grill to medium high, cook 5-7 minutes per side or until desired doneness is achieved. Allow to rest for 5 minutes, slice and serve! Enjoy!
Lil’ grandbabes turned three months old last week... growing waaaaayyyyyy to fast! 💙👶🏻 #eclipsebaby #love #carterlicious #lovie #family #threemonths #RSJproject
Feeling so much gratitude on this day of thanksgiving... every moment of every day is truly a gift! Happiest of Thanksgivings to you all!!🍁🌿🌍 #thanksgiving #mothernature #nature #hiking #utah #RSJproject #cairns
Thanksgiving Cheers!! Let’s start off the festivities by toasting with Irish Coffee with Baileys and Kahlua it’s a traditional Irish hot beverage!🍂🥂 1 cup dark hot coffee 3 tablespoons baileys irish cream 2 tablespoons kahlua coffee liquor 1 tablespoon brown sugar 2 tablespoons fresh whipping cream for top Place pressed brown sugar in the base of serving glass. Add baileys irish cream and kahlua to glass, then coffee. Top with whipped cream and serve hot. Stir and Sip! Enjoy.
Decadence in healthy dessert!🌿🍴@vegaliciously ・・・ Good afternoon my friends! It took me 2 days but here it is my Raw Mango Cheezecake 😍 YAAAAASSSSS! Super fruity, fresh and delicious (of course)! It's super easy to make and perfect if you want to impress all your vegan and non vegan friends😉 please let me know what you think of the picture, your feedbacks are essential to me! Here you have the recipe: . INGREDIENTS: 200g. Cashews (150g of them soaked overnight) 50g. Almonds 4 tbsp rice milk 3 tbsp agave syrup 2 tbsp coconut sugar 100g cold coconut cream 1 super ripe mango 3 tbsp melted coconut oil 1/2 tsp vanilla extract METHOD: 1. for the crust blend almonds and 50g cashews (not the soaked ones!) until sandy. Add the coconut sugar and 1 tbsp coconut oil and whisk throughly. 2. Press the mixture on the bottom of a 7 inch pan previously covered with baking sheet. Put in the fridge. 3. for the Coconut/Vanilla filling, rinse the cashews and blend them with the rice milk, vanilla extract and agave syrup until perfectly creamy. (It will take approximately 10 minutes) 4. Add 1 tbsp of coconut oil and 1 tbsp coconut cream to the mixture and whisk. 5. Pour the cream over the crust and spread. 6. for the mango filling, peal the mango, cut it into small pieces and blend it until creamy. 7. add 1 tbsp of coconut oil and 1 of agave syrup. Whisk throughly, pour over the 2nd layer and spread it. 8. let the cake for at least 4 hours in the fridge. 8. before serving, whip the coconut cream, put it in a pastry bag with a star tip and decorate the cheezecake. 9. ENJOY IT! 😘 . . . . . . . . . . . . . . . #mango #cheesecake #cheeze #cheesecakefactory #cheesecakes #healthydiet #healthyrecipes #beautifulcuisines #coconutoil #coconutmilk #bestofvegan #veganeats #vegangirl #veganrecipes #vegans #rawvegan #rawfood #rawtill4 #postre #postres #healthydinner #healthymom #foodstyle #veganfoodporn #veganfoodlovers #wholefoods #letscookvegan #artistoninstagram #torta #organicfood @fooby.ch @vzcomade @voilasassi
Ohhhhh hello... lookin’ like my kinda lunch!🍽😁 ・・・ CAJUN CHICKEN WITH CORIANDER AND LIME RICE By @kitchensanctuary . Serves: 2 servings INGREDIENTS 150g (3/4 cup) dried long grain rice 1 and ½ tbsp Cajun seasoning 2 skinless chicken breasts 1 and ½ tbsp olive oil ½ red bell pepper, deseeded and sliced ½ yellow bell pepper, deseeded and sliced ½ green bell pepper, deseeded and sliced 1 small brown onion, peeled and sliced Small bunch coriander (cilantro) roughly torn Zest of 1 lime 1 avocado, peeled, de-stoned and chopped INSTRUCTIONS Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain. Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil. Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts and rub it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables. Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred. By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest. Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.
#ad Apple Walnut Cinnamon Roll Waffles with Cider Glaze is a super quick and yummmmmie way to celebrate the holidays!🥞🍴#cinnamonrolls #madeathome @pillsbury @walmart #holidays #cookingwithruthie 2 (17.5 ounce) cans Pillsbury™ and Grands!™ 2 gala apples, de-seeded and chopped 1 cup candied walnuts, chopped 2 tablespoons apple cider or milk 2 tablespoons powdered sugar Preheat waffle iron, generously coat with cooking spray. Tip: add more spray after each waffle cooks to prevent sticking. Open Pillsbury™ and Grands!™ cans and separate rolls; placing on work surface. Set aside frosting tubs. Top each roll with 1 tablespoon diced apple and walnuts, pressing into and leveling each roll to about ⅓ inch thickness. Place in the center of hot waffle iron, press waffle iron closed into dough and release, cook for 2-3 minutes or until waffles are golden brown. Cider Glaze: In a small mixing bowl combine frosting from tubs, cider or milk; whisk to combine. Add powdered sugar; whisk. Pour into serving dish and serve over warm waffles. Enjoy!
So humbled to have been apart of the Barebones Co Thanksgiving feasting this afternoon... cardamom, saffron, and lamb were just a few of the aromas wafting in the air! Touched to hear of the countries and refugees where this huge hearted company is serving. Grateful to have been apart of the moment @barebonesslc 🙏🏻❤️ #saltlakecity #humanitarian #utah