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@yummmys

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Recent Posts 14 shown
Post #8653 57
Cream of Chicken Breasts
β€’ 4 skinless, boneless chicken breast halves
β€’ 1 pinch poultry seasoning
β€’ 1 (10.5 ounce) can condensed cream of chicken soup
β€’ 10 Β½ ounces milk
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13-inch baking dish; season with poultry seasoning.
3. Mix together condensed soup and milk in a bowl. Pour soup mixture evenly over chicken.
4. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Post #8651 124
Steamed Squash Medley with Sun-Dried Tomatoes
β€’ 6 dehydrated sun-dried tomatoes
β€’ 2 cups boiling water
β€’ 6 small zucchini, sliced
β€’ 6 small yellow squash, sliced
β€’ 1 sweet onion, chopped
β€’ 2 tablespoons butter
β€’ 1 teaspoon white sugar
β€’ ΒΌ teaspoon freshly ground black pepper
β€’ salt to taste
Directions
1. Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

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Post #8646 150
Fried Burrata & Tomato Sauce

INGREDIENTS
β€’ For the tomato sauce
β€’ 1 tbsp  butter
β€’ 2 cloves  garlic
β€’ 1 can  (400 g / 14 oz) crushed tomatoes
β€’ 1/2 tsp  Β½ tsp dried oregano
β€’ 1/4 tsp  ΒΌ tsp chili flakes (optional)
β€’ 1/2 tsp  Β½ tsp sugar
β€’ Salt and black pepper, to taste
β€’ 60 ml  (ΒΌ cup) heavy cream
β€’ Handful  fresh basil
β€’ For the burrata
β€’ 2  burrata balls (125 g / 4.5 oz each), well drained
β€’ 60 g  (Β½ cup) all-purpose flour
β€’ 2  eggs, beaten
β€’ 100 g  (1 cup) panko breadcrumbs
β€’ 30 g  (ΒΌ cup) grated parmesan
β€’ 1/2 tsp  garlic powder
β€’ 1/2 tsp  Italian seasoning
β€’ Salt and black pepper
β€’ Vegetable oil, for frying
β€’ To serve
β€’ Fresh basil leaves
β€’ Extra grated parmesan
β€’ Cracked black pepper
β€’ Toasted sourdough or focaccia
β€’ Balsamic glaze

DIRECTIONS
β€’ Make the creamy tomato sauce
β€’ In a saucepan, combine the tomatoes, garlic, butter, oregano, salt, pepper, and sugar. Bring to a gentle simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until the sauce has reduced slightly and the garlic is soft.
β€’ Transfer the sauce to a blender along with the fresh basil and heavy cream. Blend until completely smooth and velvety. Taste and adjust the seasoning if needed, then keep warm.
β€’ Bread the burrata
β€’ In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper.
β€’ Coat each burrata ball in the flour, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture. For an extra crispy shell, repeat the egg and breadcrumb coating once more.
β€’ Fry
β€’ Heat vegetable oil in a deep saucepan to 350Β°F (175Β°C).
β€’ Carefully lower one burrata into the hot oil and fry for 1–2 minutes, turning gently until evenly golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with the remaining burrata.
β€’ Assemble
β€’ Spread the warm creamy tomato sauce onto a serving plate or shallow bowl. Place the crispy fried burrata on top.
β€’ Finish with grated Parmesan, fresh basil, freshly cracked black pepper, and, if desired, a drizzle of balsamic glaze.
β€’ Serve immediately with toasted sourdough or focaccia for dipping.

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Post #8638 129
Spanish Breakfast

INGREDIENTS
β€’ 1 Β½ lbs. potatoes
β€’ 2 cups pitted Gordal Olives from Spain, divided
β€’ 2 tablespoons olive oil, divided
β€’ Β½ lb. cured charcuterie-style chorizo, diced
β€’ Β½ medium onion, chopped
β€’ 2 cloves garlic, minced
β€’ 2 roasted red peppers, diced
β€’ 2 teaspoons smoked paprika
β€’ Β½ cup minced flat-leaf parsley
INSTRUCTIONS 
β€’ Place the potatoes in a medium-sized pot and fill it with water. Bring it to a boil and continue to boil for 7-8 minutes, or until the potatoes can be pierced with a toothpick but are still a little firm. Drain the water and chop the potatoes.
1 Β½ lbs. waxy potatoes
β€’ While the potatoes are cooking, make the rest of the breakfast. Roughly chop 1 cup of the Gordal Olives from Spain. Keep the other half whole.

β€’ Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chorizo and cook just until it begins to brown, about 5 minutes. Remove it from the pan. (see notes)
Β½ lb. cured charcuterie-style chorizo
β€’ Add the remaining tablespoon of oil and the potatoes to the pan. Let them cook, undisturbed, until they brown on one side, about 6 minutes. Toss and continue to cook them until they are golden all around, reducing the heat if necessary.
β€’ Once the potatoes are brown, add the cooked chorizo, whole and chopped Gordal Olives from Spain, the onion, garlic, roasted red peppers, and paprika. Mix everything together and let it cook until the onion starts to soften, about 5 minutes.

Β½ medium onion, 2 cloves garlic, 2 roasted red peppers, 2 teaspoons smoked paprika
β€’ Stir in the parsley and serve.
Β½ cup minced flat-leaf parsley

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Post #8636 138
BBQ HONEY GARLIC CHICKEN SLIDERS πŸ”πŸ”₯
Juicy, crispy chicken tossed in a sticky sweet & savory sauce, paired with creamy coleslaw and soft buns β€” the perfect bite-sized comfort food!

Ingredients:

For the chicken marinade:
❀️  500 g chicken breast
❀️  150 ml buttermilk (or 2 tbsp yogurt + 75 ml milk)
❀️  1 egg
❀️  2 tbsp soy sauce
❀️  1 tbsp garlic powder
❀️  1 tbsp onion powder
❀️  1 tbsp paprika
❀️  1 tbsp chili powder
❀️  1 tbsp cumin
❀️  1 tsp salt
❀️  1 tsp black pepper

For coating:
❀️  250 g flour
❀️  Same seasoning as marinade

For frying:
❀️  Oil for frying

For the hot honey garlic BBQ sauce:
❀️  1 tbsp butter
❀️  2 tbsp honey
❀️  2–3 garlic cloves (minced)
❀️  3 tbsp barbecue sauce

For assembly:
❀️  6 slider buns
❀️  200 g coleslaw mix (cabbage & carrots)
❀️  Ranch dressing
❀️  Pickled jalapeΓ±os

πŸ“Instructions
1️⃣ Slice chicken into thin rectangular pieces and mix with buttermilk, egg, soy sauce, and seasonings. Cover and let marinate.
2️⃣ Coat the chicken in seasoned flour, dip back into the marinade, then coat again in flour.
3️⃣ Fry in hot oil until golden and fully cooked.
4️⃣ Make the sauce: melt butter, add garlic, honey, and BBQ sauce. Simmer on low heat for 1–2 minutes.
5️⃣ Prepare the coleslaw by mixing cabbage and carrots with ranch dressing until evenly coated.
6️⃣ Assemble the sliders: spread ranch dressing on the bottom bun, add coleslaw, top with chicken coated in sauce, then add jalapeΓ±os.
7️⃣ Drizzle with extra dressing, close the buns, and serve.

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Post #8635 131
Sour Cream Coffee Cake

Ingredients
β€’ 1/2 cup salted butter 1 stick
β€’ 1/2 cups granulated sugar
β€’ 1 large egg
β€’ 1/2 cup sour cream
β€’ 1/2 teaspoon vanilla extract
β€’ 1 cup all-purpose flour
β€’ 1/2 teaspoon baking powder
β€’ 1/4 teaspoon baking soda
Topping:
β€’ 1 cup pecans , chopped
β€’ 1 teaspoon ground cinnamon
β€’ 1/4 cup brown sugar
Instructions
β€’ Lightly grease an 8x8'' baking pan.*
β€’ Preheat oven to 350 degrees F.
β€’ Combine topping ingredients together in a bowl. Set aside.

β€’ In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.

β€’ In a separate bowl whisk together the flour, baking soda and baking powder. 

β€’ Add dry ingredients to butter mixture and mix just until combined.

β€’ Spoon half of the batter into your prepared pan and smooth into an even bottom layer. 

β€’ Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.

β€’ Sprinkle remaining topping mixture over the top.

β€’ Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. 

β€’ Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much. 

β€’ Allow to cool for at least 10 minutes before serving.

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Post #8634 141
Million Dollar Bacon πŸ₯“

Ingredients:
1/2 cup light brown sugar, packed
ο»Ώο»Ώ1 tsp fresh cracked black pepper
ο»Ώο»Ώ1/2 tsp cayenne pepper or chipotle powder
ο»Ώο»Ώ1 lb thick-cut bacon
ο»Ώο»Ώ1/4 cup maple syrup
How to make it:
Preheat the oven to 375Β°F.
Set a wire rack over a foil-lined rimmed baking sheet.
In a small bowl, combine the brown sugar, black pepper, and cayenne pepper or chipotle powder.
Arrange the bacon slices in a single layer on the rack.
Sprinkle and gently press the brown sugar mixture evenly over the bacon.
Bake for 15 minutes.
Rotate the pan and continue baking for 10-15 minutes, or until the bacon is browned and the sugar coating is bubbling and caramelized.
Remove from the oven and immediately brush or drizzle the maple syrup evenly over the hot bacon.
Let the bacon rest on the rack for about 10 minutes so the glaze can set.
Serve warm.

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Post #8633 165
Chicken Cordon Bleu Casserole

2 cups cooked shredded chicken
150g diced ham
1 cup shredded Swiss or cheddar cheese
1 cup cream of chicken soup
Β½ cup milk
Β½ cup breadcrumbs
2 tbsp melted butter
Salt, pepper & garlic powder

Directions;
Heat oven to 180Β°C (350Β°F).
Mix chicken, ham, soup, milk, seasoning, and half the cheese.
Spread into a greased baking dish and top with remaining cheese.
Mix breadcrumbs with melted butter and sprinkle over the top.
Bake 25-30 minutes until bubbly and golden.

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Post #8632 171
Creamy Pesto Shrimp
β€’ 1 pound linguine pasta
β€’ Β½ cup butter
β€’ 2 cups heavy cream
β€’ Β½ teaspoon ground black pepper
β€’ 1 cup grated Parmesan cheese
β€’ β…“ cup pesto
β€’ 1 pound large shrimp, peeled and deveined
Directions
1. Gather ingredients together.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
1. Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
2. Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes. Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine. Serve hot and enjoy!

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