Kitchen Recipe - Yummy Foods

01/31/2025

01/31/2025

Take 1Thing OFF This Breakfast🍅

Breakfast Feast with Scrambled Eggs, Sausage Patties, Biscuits, and Tomatoes! 🍳🥓
Ingredients:
For the Scrambled Eggs:
4 large eggs
2 tbsp milk
Salt and black pepper to taste
1 tbsp butter
For the Sausage Patties:
4 sausage patties
1 tbsp olive oil (for cooking)
For the Biscuits:
2 store-bought or homemade biscuits (flaky and buttery)
For the Tomatoes:
1-2 ripe tomatoes, sliced
Salt and pepper to taste
Directions:
Cook the Sausage Patties:
Heat the Skillet: In a skillet, heat olive oil over medium heat.
Cook the Patties: Add the sausage patties and cook for about 3-4 minutes on each side until golden brown. Remove and set aside. 🥓✨
Make the Scrambled Eggs: 3. Whisk Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. 4. Scramble: In the same skillet (add a bit more butter if needed), pour in the egg mixture. Stir gently over low heat until the eggs are fluffy and cooked to your liking. 🍳💛
Prepare the Biscuits and Tomatoes: 5. Warm the Biscuits: If using store-bought biscuits, warm them in the oven according to package instructions. 6. Slice the Tomatoes: While the biscuits are warming, slice the tomatoes and sprinkle with a little salt and pepper.
Serve It Up: 7. Plate: Serve the fluffy scrambled eggs alongside golden sausage patties, flaky biscuits, and fresh tomato slices.
Enjoy: Dig into this delicious breakfast and kickstart your day! 🎊🍽️
Get ready to savor every delicious bite! 🌟❤️

01/31/2025

Crispy Fried Calamari | Lunch or Dinner?
Ingredients:
1 lb calamari (squid), cleaned and cut into rings
1 cup buttermilk (for tenderizing)
1 cup all-purpose flour
½ cup cornmeal (for extra crispiness)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (optional, for spice)
Vegetable or peanut oil (for frying)
Lemon wedges (for serving)
Fresh parsley, chopped (for garnish)
Instructions:
Soak the Calamari: Place the calamari rings in a bowl with buttermilk. Let it sit for at least 30 minutes (or up to an hour) to tenderize.
Prepare the Coating: In a separate bowl, mix flour, cornmeal, salt, pepper, garlic powder, paprika, and cayenne.
Heat the Oil: Heat oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C).
Coat the Calamari: Remove calamari from the buttermilk, letting excess drip off, then toss in the seasoned flour mixture until well coated.
Fry in Batches: Fry the calamari in small batches for 1-2 minutes, or until golden brown and crispy. Avoid overcrowding.
Drain & Serve: Remove and place on a paper towel to drain excess oil.
Garnish & Enjoy: Sprinkle with fresh parsley and serve with lemon wedges and dipping sauces like marinara or aioli.
Would you like any sauce recommendations to go with it? 🍋🔥

01/30/2025

Korean-Style BBQ Meatballs with Rice & Creamy Sauce 🇰🇷


Ingredients:

For the Meatballs:

1 pound ground pork
1/4 cup panko bread crumbs
1/4 cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil
1/4 teaspoon ginger powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Rice:

1 cup cooked rice (white, brown, or jasmine)
For the Green Beans:

1 cup fresh green beans, trimmed
For the Creamy Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon sriracha
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:

Make the Meatballs: In a large bowl, combine ground pork, panko bread crumbs, green onions, garlic, soy sauce, gochujang, sesame oil, ginger powder, red pepper flakes, salt, and pepper. Mix well. Form into 1-inch meatballs.
Grill the Meatballs: Preheat grill to medium-high heat. Grill the meatballs for 3-4 minutes per side, or until cooked through. Let rest for 5 minutes before serving.
Cook the Green Beans: Steam or boil green beans until tender-crisp.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and pepper.
Assemble the Bowls: Divide cooked rice among bowls. Top with grilled meatballs, green beans, and drizzle generously with the Creamy Sauce.
Tips:

You can use any type of ground meat you like for this recipe.
For a spicier sauce, add more gochujang or red pepper flakes.
Serve the bowls with your favorite side dishes, such as kimchi or pickled vegetables.

01/30/2025

Oxtails & Shrimp | Lunch or Dinner?

01/29/2025

Steak Bowl with Chimichurri Sauce and Pico de Gallo

Ingredients:

For the Steak:

1 lb flank steak or skirt steak
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Chimichurri Sauce:

1/2 cup chopped fresh parsley
1/4 cup chopped cilantro
1/4 cup chopped red onion
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Pico de Gallo:

2 tomatoes, diced
1/2 red onion, diced
1/4 cup chopped cilantro
1 jalapeno, seeded and minced (optional)
1 lime, juiced
Salt and pepper to taste
For the Bowl:

1 cup cooked rice
1 cup cooked black beans
1 cup corn kernels
1 avocado, diced (optional)
Lime wedges, for serving
Instructions:

Marinate the Steak: In a large bowl, combine the steak, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well and marinate for at least 30 minutes, or up to 24 hours.
Grill the Steak: Grill the steak over medium-high heat for 4-5 minutes per side, or until cooked to your desired level of doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
Make the Chimichurri Sauce: In a medium bowl, combine all of the chimichurri sauce ingredients. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.
Make the Pico de Gallo: In a medium bowl, combine all of the pico de gallo ingredients. Mix well and season with salt and pepper to taste.
Assemble the Bowls: Divide the rice, black beans, and corn between two bowls. Top with the sliced steak, chimichurri sauce, and pico de gallo. Garnish with avocado (if using) and lime wedges.
Tips:

For a spicier dish, add more chili powder and red pepper flakes.
You can use any type of rice you like, such as brown rice or quinoa.
Serve the bowls with your favorite toppings, such as sour cream, shredded cheese, or hot sauce.

01/28/2025

🥳CONGRATULATIONS YOU DID IT🥳
Heaviest season of the year is finally over!
Today starts a new cycle in which many adventures await you, many joys, one or another sadness but don't forget that everything is learning.
Enjoy every day of this 2025
Stop thinking about the past and don't worry much about the future either. Simply and simply enjoy your PRESENT.
I stand in awe of you!
Thank you for dedicating yourself to Gastronomy 🙏🏻

01/28/2025

Crispy Bang Bang Salmon Bites| You Need to Try YAY OR NAY 🤤🔥

Ingredients

1 lb fresh salmon, cut into 1-inch cubes
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
Oil for frying (or cooking spray for baking/air frying)
For the Bang Bang Sauce:

1/4 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to heat preference)
1 tsp honey or sugar
Instructions

Prepare the salmon bites:
Pat the salmon cubes dry with a paper towel. Set up a breading station with three bowls:

Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko mixed with garlic powder, paprika, salt, and pepper
Bread the salmon:
Dip each salmon cube into the flour, shaking off excess. Then dip into the egg, followed by the panko mixture, pressing gently to coat evenly.

Cook the salmon bites:

Frying: Heat oil in a skillet over medium-high heat. Fry salmon bites for 2-3 minutes per side until golden brown and crispy.
Baking: Preheat oven to 400°F. Arrange salmon bites on a parchment-lined baking sheet. Spray with cooking spray and bake for 12-15 minutes, flipping halfway.
Air Frying: Preheat air fryer to 375°F. Arrange salmon bites in a single layer. Cook for 8-10 minutes, shaking the basket halfway.
Make the Bang Bang sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Adjust sweetness or spice to taste.

Serve:
Drizzle the Bang Bang sauce over the salmon bites or serve it on the side for dipping. Garnish with chopped green onions or sesame seeds, if desired.

Enjoy as an appetizer, over rice, or in tacos!

01/28/2025

I'm on my way😂

01/28/2025

You can always add more salt
What's the best advice for a beginner 🍳 🍴 🍽 😋

01/28/2025

Lunch or Dinner

01/26/2025

Seafood Boil| Lunch or Dinner

01/26/2025

Cajun Sausage and Rice Skillet| You Need to Try YAY OR NAY 🌶️🍚

Ingredients

1 tbsp olive oil
1 lb smoked sausage (sliced)
1 small onion (chopped)
1 small green bell pepper (chopped)
1 small red bell pepper (chopped)
2 garlic cloves (minced)
1 cup long-grain white rice
2 cups chicken broth
1 can (14.5 oz) diced tomatoes (with juice)
1 tsp Cajun seasoning (adjust to taste)
1/2 tsp paprika
1/4 tsp thyme
Salt and pepper (to taste)
1/4 cup green onions (chopped, for garnish)
Instructions

Heat the Skillet:
In a large skillet, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove and set aside.

Cook Vegetables:
Add chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.

Add Rice and Seasoning:
Stir in the uncooked rice, Cajun seasoning, paprika, thyme, salt, and pepper. Mix well to coat the rice with the spices.

Add Liquids and Sausage:
Pour in chicken broth and diced tomatoes (with juice). Stir to combine, then return the browned sausage to the skillet.

Cook the Rice:
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

Finish and Garnish:
Remove from heat and let the skillet rest for 5 minutes. Garnish with chopped green onions before serving.

Enjoy your one-pan Cajun delight!

01/26/2025

Weeknight-Friendly Jamaican Curry Chicken!| You Need to Try YAY OR NAY 🍗🌿

Ingredients
Chicken (bone-in or boneless): 1.5 lbs, cut into pieces
Jamaican curry powder: 2 tbsp
Oil: 2 tbsp (vegetable or coconut oil)
Onion: 1 medium, sliced
Scallions: 2, chopped
Garlic: 3 cloves, minced
Ginger: 1 tbsp, minced
Thyme: 1 tsp (fresh sprigs or dried)
Potatoes: 2 medium, peeled and cubed
Carrot: 1 large, sliced
Scotch bonnet pepper: 1 (whole for mild, sliced for heat)
Coconut milk: 1 cup
Chicken stock or water: 1 cup
Salt and black pepper: To taste
Instructions
Season the Chicken:

In a large bowl, toss the chicken with 1 tbsp curry powder, salt, and black pepper. Let it marinate for 20-30 minutes.
Sear the Chicken:

Heat oil in a large skillet or Dutch oven over medium heat. Add 1 tbsp curry powder to the oil and let it bloom for 30 seconds to release its aroma.
Add the seasoned chicken pieces and sear until golden brown on all sides. Remove and set aside.
Sauté the Aromatics:

In the same pan, add onions, scallions, garlic, ginger, and thyme. Sauté for 2-3 minutes until fragrant.
Build the Curry Base:

Return the chicken to the pan. Add the potatoes, carrots, scotch bonnet pepper, coconut milk, and chicken stock. Stir well to combine.
Simmer:

Cover the pan and simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Taste and Adjust:

Season with additional salt and pepper if needed. Remove the scotch bonnet pepper for a milder heat level.
Serve:

Garnish with fresh thyme or parsley. Serve with steamed rice, roti, or fried dumplings for a true Jamaican feast!