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Recipes, Cooking, Food!
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Southwestern Chipotle Chicken Spaghetti Squash!
#recipes   #chickenrecipes   #squash   #gif  
Southwestern Chipotle Chicken Spaghetti Squash


1 spaghetti squash
2 Tbsp unsalted butter
8 oz boneless, skinless chicken breast, cut into ½-inch cubes
Salt and pepper
1 cup green and red bell peppers, seeded and diced small
1 onion, diced small
½ cup tomato, diced small
1 Tbsp garlic, minced
1 canned chipotle, seeded and chopped
¼ cup heavy cream
½ cup canned black beans
1 cup pepper jack cheese, freshly grated
Chopped cilantro
Fried tortilla strips
Cilantro cream (optional)


Preheat oven to 400ºF.
Slice squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes until tender.
Meanwhile, season chicken with salt and pepper. Melt butter in a sauté pan and sear chicken until golden. Remove and place in a bowl.
Sauté bell peppers and onions until tender; add in tomato, garlic and chipotle, and sauté for another minute until everything is caramelized.
Remove from heat and stir in heavy cream.
When squash is cool enough to handle, scrape out the insides with a fork and add it to the bowl with the chicken.
Add sautéed veggies to the bowl along with black beans and ¾ cup of cheese. Toss to combine and season if needed. Stuff back into squash shells, garnishing with more cheese.
Bake on a parchment-lined baking sheet for 20–30 minutes until hot and bubbly.
Remove from the oven and garnish with tortilla strips, cilantro cream and chopped cilantro.
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Egg Breakfast Cups!
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Egg Breakfast Cups

5 eggs
Salt, to taste
Pepper, to taste
Mix and match fillings:
Spinach, chopped
Tomatoes, diced
Onion, diced fine
Bell pepper, diced fine
Broccoli, cut into small florets
Parmesan cheese
Cheddar cheese

1. In a measuring cup, beat the eggs until smooth. Set aside.
2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
3. Season each cup with salt and pepper.
4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
5. Bake at 350°F/180°C for 20 minutes, until set.
6. Enjoy!
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Chifle umplute cu ciuperci, sunca si cascaval
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Avocado Lobster Roll!
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Avocado Lobster Roll

Makes 4 Rolls

2 avocados
1½ pounds cooked lobster tail
1 tablespoon Old Bay seasoning
¼ cup chopped celery
2 tablespoon chopped parsley
2 tablespoons lemon juice
Salt and pepper to taste
4 New England-style hot dog buns
Softened butter for browning


Slice and pit avocados and scoop into a bowl. Mash with a potato masher until creamy. Add remaining ingredients, stirring to combine. Heat a nonstick pan or griddle over medium-high heat. Slather buns with butter and brown in pan. Top buns with Avocado Lobster mix and enjoy!
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Day 2 of our #7days7salads  Lenovo Yoga 2 Pro GIF challenge with today's Foodie GIF being a lovely deconstructed Guacamole salad.

 Taking all the beautiful ingredients found in guacamole we keep everything in large chunks and serve it as delicious side dish which goes well with beef, chicken or fish or you can stack it on to a couple slices of toast. 

You can find the full ingredients below and for yesterdays salad GIF click on this hashtag #7days7salads  

#YOGAmyway #Lenovo #healthyGIF #foodGIF   #saladrecipe  


Ripe yet firm Avocados
Ripe tomatoes
Thinly sliced red onion
Coriander leaves
Lime juice
Avocado oil
Salt and pepper
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Cottage Cheese Crepes!
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Cottage Cheese Crepes. Cooking Instruction What you will need:
4 large eggs
1 cup 2% milk
1/2 cup water
1 cup flour
good pinch of salt
4 Tbsp. butter; melted
Cottage Cheese Filling:
2 cups, dry cottage cheese
2 egg yolks
2 Tbsp. whipping cream
1 tsp. salt
1/2 tsp. pepper
Dill Sauce:
2 cups heavy cream
1 Tbsp. fresh chopped dill
salt & pepper to taste
cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)
Crack the eggs into a large bowl and whisk until frothy. Whisk in the milk, water and flour along with the salt and stir until smooth. Heat oil in a large skillet, and add a ladle full of batter to the pan. Swish mixture around until a thin layer covers the pan.

Cook each side for about 1 minute. Remove and repeat.

In another large bowl, combine cottage cheese, eggs yolks, whipping cream and salt and pepper together. Stir to combine everything.

Preheat oven to 350 degrees F and grease a baking dish.

Evenly distribute the filling among the crepes and spread evenly. Fold in the sides and roll up.

Place each rolled crepe in the dish, and cover with melted butter.

Bake for 20 minutes.

For the dill sauce, bring the cream to just a boil, add in dill and salt and pepper. Stir in the slurry and cook until thickened.

Serve dill sauce over the cottage cheese crepes and enjoy!
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Hello, good people! Let me introduce myself.

I like to eat foods that I know are doing me good and looking after my body and mind, so my YouTube channel includes a variety of recipes.

I hope you enjoy my YouTube channel.

Food Times.
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January is also National Soup Month, and what better meal to warm your belly than a hearty bowl of soup ?

I decided to do a spin on a Shrimp Bisque by Ina Garden. Her dish is fantastic the way it is, but I wanted to make quick lighter and healthier version with less ingredients but still packs a lot of flavor .

This is an easy to prepare soup with lots of flavor. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve with crusty bread Yum! . I love mine because it so much lighter.

here is her caloric recipe

Shrimp Bisque with Cherry tomatoes and Spices
Serves 1 person.. For more people just multiply it!

1/4 pound large white frozen shrimp, peeled and shells removed. approx 8-10 shrimp.
1 cup of water
1/4 cup tomato puree, plain
1 cup of cherry tomatoes sliced
1 tablespoons good olive oil
1 tablespoon chopped garlic (3 cloves)
2 tablespoons of Sweet Paprika
2 tablespoons of Za'atar (green version)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried Chervil
2 teaspoons dried Parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon of half-and-half

Saute Garlic and oil,
Add Cherry tomatoes and all spices, saute until tomatoes breakdown,
Add water and tomato puree
Add Shimp to cook in the liquid

**Optional - for creamer texture add half-and-half at the end with flame off.

Serve hot with crusty bread!
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