I went over the 2 minute limit but there were so many ppl to thank #GRATEFUL
**Repost @teamusa The full 4:27 @michellewkwan induction speech because she’s just that good #TeamUSAHoF
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2 years ago
🙏🏼🙏🏼🙏🏼
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2 years ago
Thanks to my brother 🎣 for the yummy tuna - it was so delicious! 🤤 @violentfisherman
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2 years ago
A swirling twirling ratatouille that will delight any dinner guest:) I also love changing up this recipe with different veggies and it's perfect for a lowkey weeknight meal. There's minimal clean up since you're making it all in one cast iron skillet!
Vegetables (varies depending on size of vegetables):
1 Big Eggplant or 2 small eggplants
4 roma tomatoes
1 large yellow squash (like the one I have!) or 2 medium size squashes
1 large zucchini or 2 medium size zucchinis
Sauce:
28 oz. can of crushed tomatoes
3 Tbsp olive oil
1/2 large onion diced
3 cloves of garlic minced
1 yellow bell pepper
1 red bell pepper
1/4 c. chopped fresh basil
salt and pepper to taste
Seasoning:
1/4 c. Fresh basil chopped
1/4 c. chopped parsley
Salt and pepper to taste
6 Tbsps of olive oil
Preheat oven to 400 degrees. Slice all veggies approx 1/16 inch thick discs then set aside (my eggplant was big so I halved the discs and made sure the round side was on the top when placed into the skillet). Drizzle olive oil in cast iron skillet. Saute onion, garlic and peppers till softened and season with salt/pepper. Add crushed peppers and stir and cook for a minute or so. Toss in basil and remove cast iron from heat. Arrange veggies in desired way and place them clockwise or counterclockwise on the sauce starting from the outside working your way towards the middle of the skillet. Drizzle with olive oil and season with salt/pepper. Mix seasoning ingredients together (basil, parsley, salt, pepper and olive oil) and sprinkle on top of veggies. Save a 1/4 of the seasoning to garnish at the end.
Cover the skillet with foil and bake for 40 mins. Uncover and cook for an additional 20 mins. Make sure that you let ratatouille cool before digging in.
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2 years ago
A simple and yet impressive meal for your favorite dinner guest - it takes five minutes to prepare and ready to serve in 30 mins or less. You can also adjust the recipe to your liking using ricotta cheese, olives, marinated veggies and whatever your heart desires.
Ingredients:
4 chicken breasts - filet and pounded to 1/4 inch thickness (make sure it’s not too thin)
1 Tbsp of iris Liam seasoning
Salt/pepper
Mozzarella log (I used about 12 oz of the 16 oz package of mozzarella log that I purchased at Trader Joe’s)
1 1/2. c spinach
Sun dried tomatoes (packed in oil is preferred) 8 oz.
2 tsp oil
Chopped basil for garnish
Preheat oven to 350 degrees. Place chicken on work surface and stuff with sun dried tomato, cheese and spinach leaves. Just stuff in as much as you can (I try to make sure every bite has some cheese;) Seal with toothpicks (you’ll remove this after it’s cooked in the oven before serving). Sprinkle salt/pepper and Italian seasoning on top. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden. Transfer to oven and cook for 15 minutes. Let the chicken rest for 3 minutes, top with some fresh chopped basil for garnish before serving.
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2 years ago
Nothing better than Mama Kwan in the house to watch some Olympics together! Can’t wait for the gymnastics (no spoilers please!!).
1 lb tilapia (2 fillets) or cod/catfish
1 tablespoon of tajin (you can get this at most US supermarkets)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice, about 1 lime
1 tablespoon olive oil
Side:
1 15 oz. black bean
1 1/2 c. Frozen roasted corn (thawed)
1/3 chopped cilantro
1 clove of garlic minced
1/2 red onion finely chopped
Jalapeño finely chopped (optional)
1 tablespoon of olive oil
Rinse and pat dry tilapia. Mix spices (cumin, tajin, chili powder, salt, pepper & cayenne) in a small bowl. Squeeze lime juice and coat tilapia then dust spices onto tilapia covering both sides of fish. Heat oil on medium heat and cook fish for 4-5 mins on both sides (depending on thickness). Set aside and keep warm. Using the same pan heat olive oil, toss in garlic, and onions and sauté for a minute. Add corn and beans and cook thorough for 2 mins until warm. Lightly fold in cilantro.
Plate black bean/corn and then serve with tilapia.
Enjoy!! And, Go USA 🇺🇸
It’s no April fools joke, this happened over a quarter of a century ago. I can’t believe it! Thanks @rockerskating for reminding me that I’m getting old🥰
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3 years ago
In the midst of these upsetting times, seeing my awesome niece in action makes me so happy & proud ❤️2nd place 🏅 with 9.475 at State Championships #scatgymnastics
From salchows, hip surgery, inauguration festivities and the future of our country we basically covered it all over a cup o Joe @bideninaugural#bideninauguration
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3 years ago
Wonderful conversation with Dr. Erin Goodhue to talk about her work with the @americanredcross and the need for people to donate blood plasma to help fight Covid 19. Check it out here.