🌽🌽🌽 ・・・ ELOTE GRILLED MEXICAN CORN SALAD By @ohsweetbasil ~ Every summer we enjoy plenty of grilled sweet corn, but this Elote Grilled Mexican Corn Salad is above and beyond with it’s crema sauce, salty cotija cheese and that spicy seasoning! ~ 6 Ears of Corn, husked 1/3 Cup Crema *see note for substitution 4 Tablespoons Lime Juice, fresh is best 1/2 Teaspoon Ground Cumin 3/4 Teaspoons Smoked Paprika 1/2 Teaspoon Chili Powder 1/4 Teaspoon Black Pepper 1/4 Teaspoon Salt, plus more to taste 1/2 Cup Crumbled Cotija Cheese 1/2 Red Onion, Minced 1/3-1/2 Bunch Cilantro, chopped Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side. Remove from the grill and allow to cool for a few minutes. Holding the corn by the small end, cut off all of the kernels. Place the kernels in a big bowl and add all remaining ingredients. Fold gently with a rubber spatula, seasoning with additional salt as needed. Serve slightly warm, room temperature or cold.
My mother is the earth, my father is the universe, my temple is in nature, and the animals they are my friends. So beautiful. . . we are one🌿🌎#weareone #RSJproject #peace #love #nativeamerican #wisdom
I love chia puddings!🍓❤️ ・・・ Who has a sweet tooth? 🙋♀️ Try this Frozen Berry Chia Pudding from @bodyloveapp next time you need a healthy but sweet and yummy snack or dessert! Tag a friend who has a sweet tooth toooo! 😋🍓🍇 ____ (The portions shown here are not personalized to you, but they will be in the @bodyloveapp once you calculate your personal caloric and macros in the app! 💪🏼) —— What type of recipe would you like to see next?! 😍
I ❤️ Salmon!!🌿🍴 ・・・ Sheet Pan Fajita Salmon with Cilantro Lime Butter By @cremedelacrumb1 ---- Ingredients: 46 oz. salmon fish fillets 1package Fajita seasoning 1/4teaspoon salt 1/4teaspoon cayenne pepper(optional) 3 bell peppers, sliced(any color combo) 1/2 large onion, thinly sliced 1tablespoon olive oil Marinade 2tablespoons olive oil 2tablespoons lime juice 2tablespoons orange juice 2tablespoons reduced sodium soy sauce 1tablespoon brown sugar 2 garlic cloves, minced Cilantro Lime Butter 4tablespoons butter, melted 1tablespoon fresh lime juice 1 1/2tablespoons finely chopped cilantro, packed 1/4teaspoon salt ---- Instructions: Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside. MARINADE: In a shallow large bowl or dish, whisk together all of the Marinade ingredients. Remove 1 tablespoons to use later for vegetables. Add salmon and marinate 30-60 minutes at room temperature. Meanwhile you can prep your veggies. Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray. Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoons olive and 1 tablespoon reserved marinade. Toss until evenly coated then spread evenly on baking sheet. Roast 5-10 minutes depending on thickness of salmon and how done you like your vegetables (5 minutes if you have thicker salmon because peppers will cook longer with salmon, closer to 10 minutes for thinner salmon, because peppers won’t cook as long with salmon). Stir veggies and move to one side of your pan. Add salmon and rub with all remaining Fajita seasoning. Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)* Broil salmon and veggies for 1-2 minutes or until veggies are slightly charred and salmon is golden. Spoon Cilantro Lime Butter evenly over salmon (directions follow). Season with additional salt and pepper to taste. Serve salmon and veggies in tortillas or on rice or salad with toppings of choice. Enjoy!
Happy Saturday!🌿🍴 @starinfinitefood ・・・ Sweet and Savory QUESADILLAS!!! Happy Saturday all!!! It’s hot here in Boston...hoping to get some beach time this weekend 🤞 Looking forward to meeting up with some Insta-ladies today for lunch! Workout and these babies were a great start to the day AND adding GF chocolate chip cookies from @germinal.organic was the best idea ever! I have some leftover for a snack later 🙃 Hope you all have an amazing day!! (inspired by my babe @healthymoodsf. ❤️) • • • Deets: almond flour quesadillas...one stuffed with raspberry chia jam, sautéed banana and coconut milk yogurt. Topped with strawberries, chocolate chips, almond butter and @germinal.organic chocolate chip cookies! The other stuffed with avo, greens and topped with a fried egg and more avo! • • • #brunch #tastingtable #foodie #vegetarian #thenewhealthy #wholefoods #healthybreakfast #dairyfree #quesadillas #grainfree #foodie #todayfood #foodblogger #foodphotography #foodrecipe #organicfood #chefsofinstagram #functionalfood #healthyrecipe #iamwellandgood #plantbaseddiet #foodstyling #paleo #healthylifestyle #cuisinesworld #glutenfree #feedfeed
Fit Friday IS here with Nichole from Pure Clean Fitness! 🙂 Peach, Gorgonzola Cheese, and Chicken Salad AND Healthy School Lunch Ideas from Nichole!😁🔆 #fitfriday #cookingwithruthie #healthylifestyle #backtoschool @purecleanfitness 3 cups spinach 1 cup cooked chicken breasts, thinly sliced or shredded 1 fresh peach, thinly sliced length-wise ¼ purple basil (I used the flowers of the basil) ¼ cup gorgonzola cheese, chunked sprinkle coarse sea salt for serving 1 cup raspberry balsamic vinaigrette Raspberry Balsamic Vinaigrette: ¾ cup balsamic vinegar ¼ cup dijon mustard ½ cup sugar 2 teaspoons shallots, minced 1 cup raspberries (preferably fresh) ¼ cup water 2 cup extra virgin olive oil salt and pepper to taste Divide spinach between 2 serving plates. Divide remaining ingredients between plates. Raspberry Balsamic Vinaigrette In a small saucepan over medium high heat, add berries and water; bring to boil, reduce to simmer until thickened and sauce-like consistency. (approx 8-10 minutes) Strain raspberries through a fine meshed strainer to remove seeds, gently press to release all juices; set aside. In a blender add raspberry puree, mustard, sugar, shallots, and vinegar until blended and aerated; approx 2 minutes. Slowly drizzle in oil while blending, to form an emulsion. Season with salt and pepper to taste. Serve with salad. (Leftover will keep well fridge for 3-4 weeks) Sprinkle with sea salt and serve with Raspberry Balsamic Vinaigrette. Enjoy!
The best way to start the weekend, don’t you agree?! Have an amazing Friday!!🌿🍅. . . Follow @forkinpancakes for more beautiful breakfast pics!😁 ・・・ Its been a minute since I’ve been on this Instagram thing... 🙄 haha just got back from Costa Rica and maaaannnnnnnn what a trip. Such a beautiful country and unreal wildlife. Thanks for making it one of the most amazing experiences of my life @campbell_souppp 🏝 check out my story for some clips of that gorgeous country 😎 👉🏼@forkinpancakes 👈🏼
Always a favorite in our book!🌿🍴🥂 ・・・ CHICKEN MARSALA Follow @mealplans for amazing recipes INGREDIENTS 2 skinless, boneless, chicken breasts, cut in half kosher salt and freshly ground black pepper ½ cup all-purpose flour (add more if needed) up to ½ cup olive oil or vegetable oil 3 tablespoons unsalted butter 3 to 4 cups of mushrooms; sliced (recommend: cremini) 2 shallots, finely diced ⅔ cup sweet Marsala wine (don't get the dry Marsala wine) ½ cup chicken stock ¼ cup dry white wine like a Sauvignon blanc, or dry sherry ¼ cup heavy cream Garnish with chopped parsley INSTRUCTIONS Cut each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate or shallow bowl and and dredge each piece of chicken in it. Heat the oil over medium-high heat and when the oil is hot, fry each piece of chicken for about 4 to 5 minutes on each side until they are golden brown (this may require you to do this in 2 batches; don't crowd the chicken). Remove chicken and place on a paper towel lined plate, covering them with foil to keep warm. Reduce the heat to medium and add butter, mushrooms and shallots. Season with salt and pepper. Cook for about 4 to 5 minutes (until the mushrooms start to brown and give off liquid) and then, add the marsala wine, chicken stock, white wine and heavy cream, allowing the liquid to reduce by half, for about 6 minutes. Place the chicken back into the pan with the mushrooms and garnish with the parsley. Serve and enjoy! @hipfoodiemom1
I’ve always loved hosting gatherings... it’s one of my favorite ways to create happy moments! A natural extension of a memorable culinary experience, for me, is a lovely glass of wine. Sutter Home Wines are the perfect pairing. . . they’ve got it down! Sutter Home has been bringing people together since 1948 and every bottle is made to perfection, not to mention it’s an amazing value too. The inscription on the inside of the cork says “ENJOY!” Join me and let’s enjoy ‘Happiness is Homemade’ moments this weekend!! CHEERS🍷🥂 #cookingwithruthie #happinessishomemade #sponsored #wine @sutterhomewines