MIMA

MIMA @cookinwithmima

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SPICY GARLIC SUN DRIED TOMATO SHRIMP
Made by @cafedelites
.
Follow her @cafedelites
Serves: 4
INGREDIENTS
4 teaspoons reserved sun dried tomato oil*
1 pound | 500 g large uncooked shrimp (prawns), peeled and deveined with tails on
1 tablespoon garlic, minced or crushed
3½ oz | 100 g sun dried tomato strips in oil, drained
1 cup grape or cherry tomatoes, halved
¾ teaspoon salt (or to taste)
1 teaspoon red pepper or chili flakes (adjust to your preference)
2 tablespoons fresh chopped basil (or parsley)

INSTRUCTIONS
Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they're cooked, and set aside.
Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.
NOTES
*When draining your sun dried tomato strips, reserve 4 teaspoons to use in cooking. This adds extra flavour to the shrimp. If you don't wish to do this, simply use olive oil or your oil of reference.

BBQ Ranch Grilled Chicken and Veggie Bowls
Made by @tastesbetterfromscratch
.
Check her out @tastesbetterfromscratch
Yield: Serves 4

Ingredients

For the chicken and veggies:
2 boneless, skinless chicken breasts
1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing
1 zucchini, washed and sliced into 1/4'' thick rounds
1 red bell pepper, washed, seeded and sliced
4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn)
1 avocado, peeled, seeded and sliced
Fresh cilantro, for garnish, if desired
For the rice:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 1/2 cups long grain white rice
1 teaspoon ground cumin
3 cups chicken broth
1 can black beans, washed and drained
Instructions

For the rice:
Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
For the chicken and veggies.
Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes.
To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove or on the grill pan on the stove.
After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

BACON MAC ‘N’ CHEESE POT PIE By @buzzfeedtasty

Serving 1-2

INGREDIENTS
3 cups milk
1 cup elbow pasta
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tablespoon salt
2 teaspoon pepper
8 slices of cheese, your choice
Butter or oil, to coat oven safe bowl
Pizza dough
2 tablespoon butter, melted
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon Italian seasoning

PREPARATION
Preheat oven to 350°F/180°C.
In a large pot or skillet, add 2 cups of milk, pasta, salt, and pepper. Bring it to boil.
Stir constantly so the milk and pasta do not burn.
When the liquid is evaporated halfway, add another cup of milk.
Stir until pasta is al dente.
Add cheese and mix until melted. Take off the heat to prevent mac ‘n’ cheese from over cooking.
In a oven-safe ceramic bowl, coat the inside with butter.
Place sliced cheese until the bowl is fully covered.
Add bacon (or any desired fixins’), and add the pasta to the top.
Roll or spread out pizza dough to fit the bowl.
In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
Bake for 25 minutes.
Carefully place a plate over the dough and flip the bowl.
Using a butter knife or fork take the bowl off.
Sprinkle with parsley and enjoy!

Lemon Herb Roasted Potatoes

1 lb baby potatoes
By @rasamalaysia
❤️@rasamalaysia. Follow her for more easy recipes!

Oil Mixture:

1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.

Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

Baked Parmesan Crusted Salmon with Lemon Cream Dressing
By @recipe_tin @recipe_tin! I ❤️ her food!
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Don’t skip the sauce, it’s EVERYTHING! This serves 8 - so works out at less than 2 tbsp cream per person. 427 cal per serving.
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INGREDIENTS
1 side of salmon (1 - 1.4 kg / 2 - 2.8 lb)
3- 4 tbsp Dijon mustard
Crumb
1 cup panko breadcrumbs:
Oil spray
3 tbsp / 50 g butter, melted
⅓ cup grated parmesan, store bought (1/2 cup fresh grated)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh dill
½ tsp salt
Pepper
Lemon Cream Sauce:
2 tbsp / 30g butter
1 eschalot / finely chopped
1¼ cups dry white wine
1½ cups heavy cream
1 tbsp Dijon mustard
2½ tbsp lemon juice (plus more to taste)
½ tsp sugar
Salt and pepper
.
DIRECTIONS
1. Preheat oven to 180C / 350F (fan / convection) or 200C / 390F (standard).
2. Spread panko on tray, spray with oil, bake 3 – 5 min until golden. Transfer to bowl.
3. Add butter, mix then add remaining Crumb ingredients.
4. Line same tray with foil, place salmon on. Spread with Dijon, sprinkle Crumb all over.
5. Bake 20 – 25 min. Loosen salmon from foil, transfer to serving platter. Serve with Lemon Cream Sauce.
6. Sauce: Melt butter over medium high heat. Add eschalot, cook for 2 min. Add wine, boil for 5 min or until ¾ reduced. Add remaining ingredients, simmer 2 – 3 min until thickened. Adjust salt, pepper and lemon to taste. Cool for 10 min or so – will thicken. Optional: strain (I don’t bother).
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By @recipe_tin @recipe_tin! I ❤️ her food!

Honey Lime Sriracha Chicken Poppers by @buzzfeedtasty ❤️ Double Tap and Tag friends who would love this recipe!
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Serves: 3-5

INGREDIENTS
Chicken
2 chicken breasts
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced
½ teaspoon ground ginger
1 cup flour
3 eggs, beaten
Oil for frying

Sauce
5 tablespoons butter
⅓ cup honey
½ cup sriracha
2 tablespoons soy sauce
3 teaspoons lime juice

PREPARATION
Cut chicken breasts into cubes.
In a medium-sized bowl, combine chicken, salt, pepper, garlic, and ginger. Toss until evenly coated.
Place flour and beaten eggs into two separate bowls. Roll each piece of chicken in flour. Then, dip each piece into the eggs until fully covered. Dip into flour one last time for another coat.
Heat oil to 375°F/190°C in a large pot over medium-high heat.
Fry the coated chicken pieces, in batches, until golden and cooked through, about 10 minutes.
In a saucepan over medium heat, combine butter, honey, Sriracha, soy sauce, and lime juice. Add chicken and stir until completely covered.
Serve with ranch, blue cheese, or honey!
Enjoy!

Mongolian Beef Recipe by @rasamalaysia

Check out @rasamalaysia and visit her blog. Link in her bio.
Serves 2
Ingredients:

2 tablespoons oil
8 oz beef tenderloin, thinly sliced
2 cloves garlic, minced
1 inch peeled ginger, thinly sliced
2 stalks scallions, cut into 2-inch strips

Marinade:

1 teaspoon cornstarch
1 teaspoon soy sauce
1 tablespoon water

Sauce:

2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Method:

Marinate the beef with the Marinade for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.

Cauliflower Buffalo Bites by @gooddinnermom
Check out @gooddinnermom

Serves: 6

Ingredients
1 large head cauliflower, cut into bite-size florets
Olive oil to drizzle
2 teaspoons garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon melted butter (Use coconut oil for vegan option)
½ to *3/4 cup Frank's Buffalo Wing Style hot sauce or other hot wing sauce of choice
Other: 1 gallon or larger size plastic bag
*I probably use about ⅔ cup of hot sauce and they have just enough heat.
Instructions
Preheat oven to 450F degrees.
Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don't want them to be soggy!
Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste.
Return to oven and cook for additional 5 minutes.
Serve with any dip you like, ranch dressing or Blue Cheese dip.

Leftover Turkey Burritos
By @recipe_tin @recipe_tin.❤️Tag friends and comment "YUM" below if you love this 😍 .
INGREDIENTS
Filling:
½ cup cooked shredded turkey
1 tbsp mayonnaise
¼ tsp chipotle powder (or smoked paprika)
1 tsp lime juice (or lemon)
¼ cup chopped shallots / scallions / green onions
2 tsp parmesan cheese
Salt and pepper
Burrito:
Cheese slices
Diced avocado
1 large soft tortilla / burrito wrap
Butter
.
DIRECTIONS
1. Mix Filling in bowl.
2. Place cheese on tortilla, top with Filling and roll up – per video.
3. Preheat skillet over medium heat. Add butter and melt until frothing.
4. Place burrito in skillet and cook for 4 minutes, pressing down with skillet, until golden brown. Turn and cook other side for 3 minutes. Turn heat down if browning too quickly – need to get that filling warm and melt the cheese!
4. Serve immediately while hot!
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By @recipe_tin @recipe_tin

ONE POT TERIYAKI CHICKEN ZOODLES
Made by @lifemadesweeter
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More recipes on her blog @lifemadesweeter

Ingredients

2 medium pieces boneless, skinless, chicken breasts (about 2/3 lb) cut into strips or chunks

Salt and black pepper, to taste

1/2 cup pineapple chunks

4 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler

Sauce

3/4 cup water

1/3 cup low sodium soy sauce

4 tablespoons honey

4 tablespoons rice wine vinegar

2 garlic cloves, minced

1/2 teaspoon grated ginger

2 tablespoons cornstarch

Salt, black pepper and red chili flakes to taste, optional

Optional garnish

Green onions, sliced thinly

Sesame Seeds

Instructions

In a medium bowl, whisk together all the ingredients for the sauce. Season to taste with salt, black pepper and/or red chili flakes.
In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes.
*If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Remove from heat and drizzle extra sauce in pan over chicken and serve immediately, garnished with green onions and sesame seeds if desired.
Notes *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

Hawaiian Chicken Rainbow Salad

Ingredients

1 Large Chicken Breast, Diced
2 Teaspoons of Olive Oil
1 Tablespoon of Hawaiian Spicy Chicken Seasoning Mix
Salt
1/2 Cup Organic Corn(optional)
1/2 Cup Organic Baby Carrots
1/2 Cup Organic Shredded Purple Cabbage
1 Cup Organic Green Leaf Lettuce
1/2 Cup of Organic Cherry Tomatoes, halved

How to:
In a bowl, mix first 4 ingredients together. Heat a griddle and grill the chicken until fully cooked. Assemble the remainder of ingredients in a deep bowl as show in the pic. Enjoy the salad with your favorite dressing.

This was a small bowl even though it looks big. This is a full serving dish and very filling. Its a lot of veggies and very low in carbs as far as ingredients other than the corn. I like corn. 1/2 cup won't hurt if you haven't really ate much carbs that day. Feel free to leave it out or substitute with 1/2 cup of sliced cucumbers.

Have a great day!❤️

What i really want for breakfast 😍 @thenaughtyfork 👯Like and Tag all your friends to try this one minute cookie mug cake with them

One Skillet Cheesy Penne by @carlsbadcravings

Check out @carlsbadcravings

INGREDIENTS * 1 tablespoon olive oil
* 1 pound lean ground beef (may use 1/2 sausage)
* salt and pepper
* 1/2 teaspoon red pepper flakes
* 1 yellow onion, diced
* 2 medium carrots, peeled and thinly sliced
* 1 red bell pepper, chopped
* 6-8 garlic cloves, minced
* 1 28 oz. can crushed tomatoes in puree
* 1 15 oz. can fire roasted tomatoes with seasonings, drained
* 1 tablespoon tomato paste
* 1 1/2 tsp EACH chicken bouillon, sugar, dried basil
* 1/2 tsp EACH dried oregano, dried parsley
* 3 cups water
* 12 ounces uncooked penne (about 3 1/2 cups)
* 1/2 cup heavy cream
* 1/2 cup freshly grated Parmesan cheese
* 1/2 cup freshly grated sharp cheddar cheese
* 1 cup freshly grated mozzarella cheese
INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a large nonstick, oven proof skillet over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
2. Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
3. After 10 minutes, stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer (you may need to decrease heat), stirring occasionally and replacing lid, just until the pasta is al dente, 12-16 minutes. Taste pasta often as reaches the end of cooking to ensure you don’t overcook your pasta.
4. Stir in the cream, Parmesan, and cheddar until well combined. Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.
5. This makes wonderful leftovers – I think the flavors are even better the next day!

Grilled Chilli Lime Chicken Fajita Salad By: @CafeDelites

Follow her for more @cafedelites

Ingredients:
Marinade/Dressing:
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes
½ teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve
Instructions:
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

Grilled Chili Lime Chicken Fajita Salad

An original recipe by @cafedelites

Serves: 4
INGREDIENTS
Marinade/Dressing:
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream (optional) to serve

INSTRUCTIONS:
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Creamy Lemon Garlic Chicken by @rasamalaysia
Check out @rasamalaysia and visit her blog link on her bio
Serves 3

1 1/2 lbs chicken thighs, deboned but skin-on
2 tablespoons olive oil
12 cloves garlic, peeled
3/4 cup chicken broth
1/4 cup whipping cream
1/2 small lemon, cut into slices
1/4 teaspoon cayenne pepper
1/4 cup white wine
1/8 teaspoon salt or to taste
1 teaspoon sugar
1 teaspoon chopped Italian parsley leaves

Method:

Debone the chicken thighs but keep the skin on.
Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.

Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.

JUICY Slow Cooker Turkey Breast
By @recipe_tin @recipe_tin, her recipes are amazing! Check page for the video tutorial!
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INGREDIENTS
2 kg / 4 lb turkey breast, skin on, boneless or bone in, single or double breast (if using frozen, thaw it)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub:
1½ tsp each garlic powder and onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
2 tbsp olive oil
Gravy:
Chicken stock/broth (or water), for topping up liquid if needed
4 tbsp butter
¼ cup flour
Salt and pepper
.
DIRECTIONS
1. Mix together Rub ingredients to make a wet paste.
2. Place garlic, onion and thyme in the bottom of the slow cooker cooker, cut side down.
3. Pat turkey dry, rub with Rub, using most on top.
4. Place turkey on garlic etc. Cook on low for 6-7 hours. See full recipe on my site for cook time for different turkey weights / sizes.
5. Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin. Make gravy while turkey is resting.
6. Crisp the Skin: Preheat grill/broiler to high. Place an oven shelf 30cm / 1 foot from the heat source. Remove turkey breast from the slow cooker into a heatproof serving dish. Broil for 3 to 5 minutes until the skin is crispy.
7. Gravy: Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
8. Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about ½ cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
9. Season to taste with salt and pepper. Serve with turkey.
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By @recipe_tin @recipe_tin

CREAMY SLOW COOKER MASHED POTATOES by @cafedelites

Check out @cafedelites

Serves: 8

INGREDIENTS
5 pounds | 2.2 kg potatoes, peeled and cut into 1½-inch pieces*
1 cup chicken broth / stock
4 cloves garlic, crushed
⅓ cup butter, diced (reduced fat if counting points or calories)
good pinch of salt (adjust to your tastes)
⅔ cup sour cream (light if counting points or calories)
⅓ cup - ½ cup hot milk (skim or 2% if counting points or calories)
½ cup fresh grated parmesan cheese (optional -- substitute with cheddar if your prefer)
pepper, to taste

INSTRUCTIONS
Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.
Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the parmesan cheese.
Keep on low or warm setting until ready to serve.
NOTES
*You can use unpeeled potatoes if you like skin in your mash!
Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.

Hey Everyone! Its been a long time since i posted a photo of mine to introduce myself to all my new followers! For all of those who have been following me for a long time and those who recently joined me, thank you so much for all your support. I hope that all the recipes I share help and inspire you in some way. As most of you know, I am Mima. I am 31 and I live in the United States with my husband and two boys. I was born and raised in Sierra Leone, West Africa, which I hold so many beautiful memories of in my heart. I am fluent in 4 languages. I LOVE traveling and hope to visit so many places one day. My favorite has been Italy so far ❤️🇮🇹. I love FOOD, mostly pasta, if you noticed from all the pasta recipes i post (giggles🙊). Running this page takes a lot of my personal time but I hope that all the hard work has helped all of you and that's very important to me. I want to thank all of you again for the support and for always liking, commenting your feedback in comments as well as tagging and recommending me to all your friends and family. I see all of it. Greatly appreciated🙏🏼❤️. Finally I want to also thank all the amazing food bloggers out there who are always happy to share their recipes with us. Will be posting some amazing holiday recipe ideas this week and stay tuned! You can turn on post notifications on for my page so you don't miss any of the recipes I post. We will be in touch! Lots of love to all of you. God bless you all. ❤️

Sheet Pan Shrimp Fajita by @no2pencilblog

Check out @no2pencilblog

Ingredients

1 1/2 pounds of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed
Instructions

Preheat oven to 450 degrees.
In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
Toss to combine.
Spray baking sheet with non stick cooking spray.
Spread shrimp, bell peppers and onions on baking sheet.
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
Serve in warm tortillas.
Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

😍OMG Who wants one??😍 Tag friends and comment below. Yummy video by @healthyfitnessmeals @healthyfitnessmeals

Tuscan Broccoli Stovetop Mac and Cheese by @tasteandtell

Checkout @tasteandtelland visit her blog for more recipes! Link on her bio
Skip the box - this stovetop mac and cheese recipe is done in 20 minutes and is creamy and filled with vegetables.

Serves: 4 servings

Ingredients
8 oz elbow macaroni
1 (11.8 oz) package Green Giant Tuscan Seasoned Broccoli
2 tablespoons butter
1 egg yolk
1 can (12 oz) evaporated milk
8 oz shredded sharp cheddar cheese
2 teaspoons Dijon mustard
salt and pepper, to taste

Instructions

Bring a large pot of salted water to boil. Cook the macaroni until al dente.
While the pasta is cooking, cook the vegetables according to the package directions.
Once the pasta is cooked, drain and return to the pan set over medium heat. Add the butter and the egg yolk and stir vigorously until it is completely combined. Stir in the evaporated milk, cheese and mustard. Stir until the cheese is melted and it has formed a creamy sauce. Stir in the vegetables and then season to taste with salt and pepper.

Cilantro Lime Chicken
By @rasamalaysia

Check out @rasamalaysia and visit her blog. Link on her bio.
Serves 2

Ingredients:

1 1/2s lb skin-on, deboned chicken thighs (click to learn how)
Lime wedges, for garnishing
Chopped cilantro, for garnishing

Marinade:

3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste

Method:

Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

Easy Tomato Basil Pasta Bake by @goodful
Serves 8

INGREDIENTS
1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

PREPARATION
1. Pre-heat oven to 450°F/230°C.
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
6. Enjoy!

Creamy Avocado and Spinach Pasta by @jocooks

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Serves: 4

Ingredients

10 oz spaghetti or fettuccine (I used semolina pasta)
1 clove garlic
1 avocado
1 cup fresh spinach
½ cup pecans
¼ cup basil
¼ cup Parmesan cheese, grated
1 tbsp fresh lemon juice
¾ to 1 cup pasta water
salt and pepper to taste

Instructions
Cook the pasta according to the instructions on the package.
While pasta is cooking, add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.

Shrimp In Thai Coconut Sauce by @foodiecrush

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SERVES: SERVES 4

Ingredients
1 pound jumbo shrimp, shell and tail on
4 tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
4-6 tablespoons high quality fish sauce (start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons lime juice (about ½ large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Red jalapeno pepper, thinly sliced (optional)
Instructions
Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Delicious pasta recipe by @twisted_food. ❤️Double Tap and Tag your friends to try this dish together

One Pot Seafood Pasta
Made by @rasamalaysia

Follow her for more recipes! @rasamalaysia

Serves 3
Ingredients:

10 oz spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
4 oz shelled and deveined shrimp
8 oz Manila clams
4 oz scallops
1 can (28 oz) whole peeled tomatoes
1 tablespoon chopped Italian basil leaves
Salt to taste
1 teaspoon sugar/brown sugar
Chopped Italian parsley, for garnishing

Method:

Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes and sauce in a blender or food processor.
Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

Slow Cooker Barbacoa Short Rib Tacos
Recipe By @cafedelites
Serves: 12 Tacos
Ingredients:
1 tablespoon olive oil
6 pounds beef short ribs (fat trimmed)
4 chiptole peppers in adobo sauce, chopped (plus the adobo sauce)
1 white onion, finely chopped
1 tablespoon minced garlic
⅓ cup barbecue sauce
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
2 bay leaves
1 tablespoon ground cumin
1 tablespoon salt
½ cup beef broth
Warm corn tortillas
Optional Fillings:
½ cup chopped fresh cilantro leaves (or parsley if you don't like cilantro)
½ an onion, diced
2 avocados, sliced
Sour cream (or Mexican Crema)
Instructions:
Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional, but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.
In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).

ONE POT Creamy Mac and Cheese
By @recipe_tin @recipe_tin, her food is the BEST! ❤️Tag friends below
.
INGREDIENTS
50g / 3½ tbsp butter
3 tbsp flour
2 cups milk (full fat preferred but low fat is ok)
2½ cups water
250g / 2½ cups elbow macaroni, uncooked
1½ cups cheddar or tasty cheese, shredded
¾ cup mozzarella cheese or more cheddar/tasty
Salt and pepper
Seasonings (optional)
1 tsp garlic powder
½ tsp onion powder
½ tsp mustard powder
.
DIRECTIONS
1. Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
2. Add about ¾ cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
3. Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
4. Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
5. Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
6. Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
7. Serve immediately!!

CHICKEN COCONUT CURRY by @eatgoodforlife

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YIELD: 4 SERVINGS

INGREDIENTS:
1 lb chicken breast, diced
1 red pepper, roughly chopped
5 oz fresh spinach
6 oz coconut milk
2 tbs olive oil
1/2 tsp celtic salt
2 scallions, chopped
Fresh cilantro
Marinade

1 tbsp turmeric powder
1 tbsp curry powder
1 tbsp coriander seeds
6 ozcoconut milk
2 tbs soy sauce
DIRECTIONS:
Over medium to high heat, place the coriander seeds in the skillet and roast until fragrant. About 2 minutes. Transfer them to a mortar and pulverized. Alternatively, you can place the cooled seeds in a zip log bag and pound them with a rolling pin.

Place the powder in a bowl together with the rest of the marinade ingredients. Add the chicken and mix through until all the chicken is coated. Marinade for 30 minutes.

Over medium to high heat place the olive oil in the skilled and at the chicken. Cook on one side for about 3-4 minutes. Turn the chicken over and add the red pepper. Cook the chicken and peppers further for another 3 minutes. Add the coconut milk, salt and cook until the sauce reduces. About 2 minutes.

Turn the heat off and add the scallions, spinach and chopped cilantro. Serve with brown rice or quinoa.

NOTE: You can double the batch and freeze leftovers. You can also use any other protein of choice such as shrimp or extra-firm tofu.

Easy Avocado Chicken Salad on Whole Wheat Flatbread
By @thegourmetpeasant
For 2 servings:
Ingredients:
1 cup chopped cooked chicken
1 small avocado, smashed (about 1/2cup)
1 1/2 tablespoons chopped parsley
Salt and pepper to taste
2 whole wheat flatbread or Pita (or lettuce cups)
Sliced tomatoes
Fresh spinach or lettuce
Feta cheese (optional)

Instructions:
Mix together the chicken, avocado and parsley, then season with salt and pepper to taste. Stuff inside flatbread or pita with spinach, tomatoes and feta, if using. Or serve inside lettuce cups.

CRISPY GARLIC PARMESAN SALMON by @cafedelites

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Serves: 8

INGREDIENTS
1 side wild salmon fillet (about 2 kg | 4 pounds)
⅔ cup plain breadcrumbs
⅔ cup grated parmesan cheese
¼ cup finely chopped parsley
4 cloves garlic, minced
⅓ cup melted butter
Salt and pepper
Lemon wedges, to serve

INSTRUCTIONS
Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Using your hands (it's easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered.
Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.

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