Appetizers & Snacks – YupFoodie https://yupfoodie.com Best Person Are Foodie Person Thu, 07 Feb 2019 15:05:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.3 Cheesy Garlic Bread https://yupfoodie.com/recipe/cheesy-garlic-bread/ Mon, 24 Dec 2018 10:46:52 +0000 http://yupfoodie.com/?p=2017 Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again. Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s …

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Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again.

Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s pretty easy to make a basic garlic bread. I mean, butter, garlic, bread, right? That’s what I used to think…until I started making this Cheesy Garlic Bread.

This is the homemade garlic bread recipe to end all homemade garlic bread recipes.

The easiest garlic bread recipe known to man is basically soft butter, granulated garlic, and bread. This recipe takes that basic principle and kicks it up about 27 notches. There are 6 cloves of fresh garlic mixed with a stick of softened butter. You have to have soft butter. Make sure you take that butter out of the fridge at least an hour before you plan to make this bread. And for the love of all that is good and garlicky, do not microwave that butter.

Are you ready to make the most epic Cheesy Garlic Bread?

So you’ve got 6 cloves of garlic and soft butter. You’re also going to stir in a generous tablespoon of fresh chopped parsley. You could use dried here, but use the same amount. It’s just as much for color as it it for flavor.

Now slather all that buttery goodness on some french bread. I try to get the freshest loaves I can because they just taste better. But even a loaf from the discounted, day-old section will work fine. Slice it in half lengthwise and slather that butter and garlic mixture all over. As Jeff Mauro says, “crust to crust!” You want the butter to reach all of the outside edges. As you can see I didn’t do a very good job.

Next pile on the cheese. We’re using a luscious combination of Mozzarella, Parmesan and sharp cheddar. The Parm and cheddar have a nice sharp bite that compliments the smooth creaminess of the Mozzarella. Sprinkle on a little more parsley for color.

Now bake those lovely loaves in a 350 degree oven for about 10 minutes, then flip on the broiler (no need to move the rack) and broil for several minutes to get that cheese nice and golden brown. As Anne Burrel says, “brown food tastes good!”

I know, I watch too much Food Network.

But you will forget all about that when you get your grubby little hands on this Cheesy Garlic Bread. And then all will be right with the world again.

Cheesy Garlic Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Serving Size: 8

Cheesy Garlic Bread

Ingredients

1 loaf french bread
1/2 cup butter softened
2 tablespoons chopped parsley divided
5 cloves garlic minced
1 cup fresh grated Mozzarella cheese
1/2 cup fresh grated sharp cheddar cheese
1/2 cup fresh grated Parmesan Cheese

Instructions

  1. Slice French bread loaf in half lengthwise. Place each half, cut side up, on a foil line baking sheet. Set aside.
  2. Stir together softened butter, minced garlic and 1 tablespoon fresh chopped parsley. Spread evenly on each half of the french bread loaf. In a small bowl combine cheese then sprinkle evenly on top of the bread. Sprinkle remaining parsley even over the cheeses.
  3. Bake in the 350 degree oven for 10 minutes. Turn on the broiler to high, move the rack to the top position, and broil for the last 2-3 minutes until cheese is golden and bubbly. (*The broiling step is optional - you could just let it bake for the 10 minutes and call it good).
  4. Allow bread to cool and cheeses to set for about 10 minutes before slicing and serving.
https://yupfoodie.com/recipe/cheesy-garlic-bread/

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Grilled Peri Peri Chicken Drumsticks https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/ Sat, 22 Dec 2018 12:12:07 +0000 http://yupfoodie.com/?p=1950 Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser. Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu! The flavor! They have …

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Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser.

Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu!

The flavor! They have the best spice mixture rubbed all over. The chicken is so fresh and has a clean flavor which only helps the spices pop when you take that first and last bite.

They’re easy! It takes virtually no work on your end. The marinade is super easy to put together and you let this marinade in the refrigerator for 2-6 hours; however long. The longer the better but if you’re short on time, they will taste just as great.

If you use high quality chicken, I promise you that these will be the tastiest, juiciest, and most delectable grilled chicken dinner this winter!

I came up with this recipe because one of our favorite restaurants is a Portuguese chicken restaurant and they serve this chicken. I have always wanted to recreate it at home and I think I have finally done it justice!

Although, I’m sure the authentic Portuguese version is still better and since I can’t travel to Portugal any time soon, these grilled peri peri chicken drumsticks will have to do!

Grilled Peri Peri Chicken Drumsticks

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2

Grilled Peri Peri Chicken Drumsticks

Ingredients

About 4 large chicken drumsticks
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne powder
1 teaspoon dried oregano
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

  1. In a large plastic bag, add the chicken, olive oil, and lemon juice. Sprinkle all the seasonings on top then close the plastic bag and massage the chicken to distribute the liquid and spices. Make sure the chicken is well-coated.
  2. Place the plastic bag in the refrigerator and allow the chicken to marinade for at least two hours.
  3. Once you're ready to cook the chicken, heat your outdoor grill on high then place your chicken on the grill and cook thoroughly, about 12-17 minutes. The time it takes to cook will be dependent on how thick your drumsticks are. Drumsticks usually take a bit longer to cook because of the bone. Use a meat thermometer to ensure doneness.

Notes

If you don't have an outdoor grill, you can easily make this on an indoor griddle, skillet, or even in the oven. For the oven, I would bake at 350 degrees for 20-30 minutes.

https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/

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Best Teriyaki Chicken Recipe https://yupfoodie.com/recipe/best-teriyaki-chicken-recipe/ Fri, 30 Mar 2018 13:11:58 +0000 http://yupfoodie.com/?p=1604 Teriyaki Chicken is a super easy chicken recipe cooked in 10-minutes with no marinading!   Crispy skinless chicken thighs stir-fried and swimming in a beautiful flavoured homemade teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive! This is better than ANY store-bought teriyaki …

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Teriyaki Chicken is a super easy chicken recipe cooked in 10-minutes with no marinading!

 

Crispy skinless chicken thighs stir-fried and swimming in a beautiful flavoured homemade teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive! This is better than ANY store-bought teriyaki sauce, guaranteed.

Why get Japanese take out when you can make a deliciously close to authentic Teriyaki Chicken right at home!

 

There is no need to de-bone chicken thighs, or worry about rendering fat from skin. This Teriyaki Chicken Recipe is Fast. Simple. Delicious.

how to make teriyaki chicken

This recipe will be loved by your entire family, using minimal ingredients you already have in your pantry or refrigerator!

  • Soy sauce (use a light soy to reduce the sodium content)
  • Sugar (white is the preferred sugar used in a traditional Teriyaki sauce, however I prefer using brown sugar)
  • Sake (or a rice wine vinegar if you have it, but any white vinegar will work)
  • Mirin (This is an optional ingredient because I understand not many readers have it or can find it. If you want to get yourself a bottle, any Asian or Japanese store will stock it. Otherwise, you can always order it online. Or just skip it all together!
  • Garlic (because…well, garlic) — you can substitute garlic for ginger if you prefer!

Please use chicken thighs for this. Breasts do work well, BUT chicken thighs stay extra juicy and are perfect for Teriyaki. When you sear your pieces, make sure the oil in your pan is hot before adding your chicken to get a really nice golden sear. Use a large pan to avoid over-crowding and simmering your chicken in their own juices. You want them to fry! The pans I tend to use are 12-inches (30 cm) or over.

sake and mirin

Both are Japanese alcoholic beverages, although Mirin is generally only used in cooking. Mirin is stronger and sweeter than sake. If you can’t find Mirin, Sake can be used as a substitute with a pinch of sugar. If you cannot get a hold of Sake, you can use sherry, any white vinegar, apple cider vinegar, Chinese shiaoxing wine, Vermouth or dry white wine. You can also leave them out all together, but they do add a hint of acidity to balance out the sweetness of the sugar, plus a really nice subtle tang to the Teriyaki sauce.

 

what to serve with teriyaki chicken

Steamed broccoli and rice are the BEST sides (white, jasmine, brown or even wild rice work really well). Drizzle all of the extra sauce over everything in your bowl for ultimate flavour. You can also top your chicken with sesame seeds and/or sliced green onion and enjoy a Teriyaki Chicken Bowl in the comfort of your own home!

homemade teriyaki chicken and rice bowls!

Source

Best Teriyaki Chicken Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Best Teriyaki Chicken Recipe

Ingredients

1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon cooking oil
1/4 cup soy sauce (light soy sauce preferred)
3 tablespoons light brown sugar (or white granulated sugar)
3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
2 tablespoons Mirin (optional -- white wine or dry sherry can be substituted)
1 tablespoon sesame oil, optional (adds a wonderful flavour)
2 teaspoons minced garlic (2 cloves garlic)*
1 shallot/green onion stem, sliced to garnish
4 cups broccoli florets, lightly steamed
1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water (ONLY IF NEEDED)

Instructions

  1. Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
  2. In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
  3. Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
  4. (If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.)
  5. Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
https://yupfoodie.com/recipe/best-teriyaki-chicken-recipe/

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SHEET PAN CHICKEN AND BLACK BEAN NACHOS https://yupfoodie.com/recipe/sheet-pan-chicken-black-bean-nachos/ Wed, 28 Feb 2018 16:47:37 +0000 http://yupfoodie.com/?p=872 Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. A family favorite for an easy meal or game day great!   We’re kinda, sorta, okay, really really obsessed with nachos at our house! We make nachos at least once a week for a quick weeknight …

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Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. A family favorite for an easy meal or game day great!

 

We’re kinda, sorta, okay, really really obsessed with nachos at our house! We make nachos at least once a week for a quick weeknight meal, a yummy weekend lunch or most often for football game watch parties. They’re easy to make, they’ll feed a hungry crowd and they’re downright delicious.

 

In fact, these nachos rank in my top 5 favorite comfort foods. I crave them and could eat them every day of the week and never get sick of them. I know from experience! ?

 

There’s just something about a large sheet pan full of loaded nachos that everyone can just dig right into that makes me (and those I’m sharing them with) so happy.

 

This is how we make them every time and we just can’t get enough of them. A large sheet pan is perfect for baking and serving them on. Homemade baked tortilla chips are great for holding all the toppings and stay super crisp as the nachos bake. Each chip is spread with refried black beans because all great nachos have refried beans on them. And then lots of good melting cheese covers the chips and surrounds more black beans, corn, pico de gallo and chicken with sliced jalapenos on top. Here’s a glimpse of how they’re assembled and baked to amazingness…

 

Served with guacamole, salsa, sour cream and hot sauce, these sheet pan nachos always make for a great meal or tasty appetizer.

 

Get ready to wow yourself and those you’re making them for because you’re gonna love these nachos and want to make them again and again!

Enjoy!

Source

 

 

 

SHEET PAN CHICKEN AND BLACK BEAN NACHOS

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Main

Yield: Serves: 4-6

Serving Size: 4-6

SHEET PAN CHICKEN AND BLACK BEAN NACHOS

Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. A family favorite for an easy meal or game day great!

Ingredients

32-34 home-baked tortilla chips (recipe on the blog)
1 (15 ounce) can refried black beans
2 cups shredded monterey jack & cheddar cheese blend
1 (15 ounce) can whole black beans, drained and rinsed
1 (11 ounce) can mexi-corn, drained
1 cup prepared pico de gallo
1 cup chopped cooked chicken
1-2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
guacamole, sour cream, salsa and hot sauce, for serving

Instructions

  1. Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
  2. Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
  3. Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
  4. Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.
https://yupfoodie.com/recipe/sheet-pan-chicken-black-bean-nachos/

 

 

 

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One Pot Delicious Cheesy Beef Penne Pasta https://yupfoodie.com/recipe/one-pot-delicious-cheesy-beef-penne-pasta/ Tue, 05 Dec 2017 06:42:09 +0000 http://yupfoodie.com/?p=801 First, let’s start with the pasta.  I could eat this pasta for days.  I did eat this pasta for days – and loved every cheesy, meaty, saucy bite of it.  Not only is it cheesy, but its creamy, seasoned to perfection and is going to have you craving its comfortliciousness endlessly.   While pasta is already …

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First, let’s start with the pasta.  I could eat this pasta for days.  I did eat this pasta for days – and loved every cheesy, meaty, saucy bite of it.  Not only is it cheesy, but its creamy, seasoned to perfection and is going to have you craving its comfortliciousness endlessly.

 

While pasta is already a relatively quick and easy dinner, we are able to eliminate two extra pots and  infuse the pasta with tons of flavor by simmering everything right in the same skillet.

First, brown your beef with onions and carrots then stir in your bell pepper and garlic.

 

 

 

Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, and your Italian seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.

 

After 10 minutes and your ragu flavors have melded, stir in the water and pasta…

And simmer an additional 12-ish minutes or until your pasta is al dente and has soaked up the seasoned water.

Stir in the cream, Parmesan, and cheddar – mmmmmmm……

Top with mozzarella and broil just until the cheese is melted and golden.

 

 

 

 

 

 

And you have ooey, gooey, saucy One Skilley Cheesy Penne all under 30 minutes and all in one dish!

Another bonus of this One Skillet Cheesy Penne is that it makes wonderful leftovers – I think the flavors are even better the next day as I could not stop craving it, eating it, loving every bite of it.

 

 

To go along with our One Skillet Cheesy Penne, we need an equally delicious garlic bread.

 

 

Source

 

 

One Pot Delicious Cheesy Beef Penne Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 Servings

Serving Size: 6

One Pot Delicious Cheesy Beef Penne Pasta

Ingredients

1 tablespoon olive oil
1 pound lean ground beef (may use 1/2 sausage)
salt and pepper
1/2 teaspoon red pepper flakes
1 yellow onion, diced
2 medium carrots, peeled and thinly sliced
1 red bell pepper, chopped
6-8 garlic cloves, minced
1 28 oz. can crushed tomatoes in puree
1 15 oz. can fire roasted tomatoes with seasonings, drained
1 tablespoon tomato paste
1 1/2 tsp EACH chicken bouillon, sugar, dried basil
1/2 tsp EACH dried oregano, dried parsley
3 cups water
12 ounces uncooked penne (about 3 1/2 cups)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated sharp cheddar cheese
1 cup freshly grated mozzarella cheese

Instructions

  1. Heat 1 tablespoon olive oil in a large nonstick, oven proof skillet or Dutch oven over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
  2. Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
  3. After 10 minutes, stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer (you may need to decrease heat), stirring occasionally and replacing lid, just until the pasta is al dente, 12-16 minutes. Taste pasta often as reaches the end of cooking to ensure you don’t overcook your pasta.
  4. Stir in the cream, Parmesan, and cheddar until well combined. Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.
  5. This makes wonderful leftovers – I think the flavors are even better the next day!
https://yupfoodie.com/recipe/one-pot-delicious-cheesy-beef-penne-pasta/

 

 

 

 

 

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Easy Honey Garlic Shrimp https://yupfoodie.com/recipe/easy-honey-garlic-shrimp/ Fri, 24 Nov 2017 04:19:08 +0000 http://yupfoodie.com/?p=752 Once you’ve tasted this amazing honey garlic shrimp, you won’t want to go back to takeout… It’s ready in only 15 minutes and will be one of your favorite shrimp recipes.     This honey garlic shrimp is a go-to recipe you’ll make again and again. Sticky with just a hint of sweetness, it’s become …

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Once you’ve tasted this amazing honey garlic shrimp, you won’t want to go back to takeout… It’s ready in only 15 minutes and will be one of your favorite shrimp recipes.

 

 

This honey garlic shrimp is a go-to recipe you’ll make again and again. Sticky with just a hint of sweetness, it’s become a quick and satisfying meals that adults and kids alike love.

Because it’s so versatile, you can serve it for a busy weeknight meal, a lazy Sunday supper or a movie night snack. We’ve even put the shrimp on toothpicks and served it as a delicious hors d’oeuvre for a party.

The honey garlic sauce for this recipe is based on the traditional Asian teriyaki combination of soy sauce, ginger and sugar. We’ve kept the soy sauce and ginger, but added in garlic and used honey instead of sugar. You’ll love how the glaze coats the shrimp.

How to make the honey garlic sauce

Start by making this simple 4-ingredient honey garlic sauce using soy sauce, minced garlic, minced ginger and honey. You can use garlic and ginger powder if you’re really in a hurry, although it won’t have that fresh taste.

 

Peel garlic quickly by crushing it beneath the base of your hand on a work surface, and the skin should slide off. Peel ginger by pressing your thumb against the bottom of a spoon. You’ll need the equivalent of a one inch cube.

Once the garlic and ginger are peeled, you can mince them together using a chef’s knife like this one, or you can use a coarse grater as a backup option. When they’re ready, simply mix with the soy sauce and honey in a small bowl and set aside.

 

How to make honey garlic shrimp

Next you’ll want to get the shrimp ready. The best shrimp to use are medium size, with the shell removed and deveined. You’ll often see 21/25 or 26/30 on the package indicating how many pieces per pound, so you’ll get 5-6 shrimp per person.

We like to use wild U.S. Gulf shrimp if possible, as they’re better tasting and healthier than farmed varieties. If your shrimp is frozen, drop them into a bowl of cold water for a few minutes to thaw.

Combine the shrimp and half of the sauce in a ziplock bag to marinate for a few minutes while you prepare your skillet. If you need to leave it longer, place in the fridge to keep it cool.

The final step is sautéeing the shrimp in a skillet or wok. A nonstick pan is ideal, although cast iron or stainless steel will work too. Once the pan is hot, add a small amount of oil to the pan and put in the shrimp.

 

They should start searing quickly, and will only take one minute per side to cook. Tongs are ideal for turning the shrimp, or you can use a spatula.

As the shrimp cook, the juices will bubble away in the pan and start to thicken and coat the shrimp in complete yumminess. Remove from the heat when the sauce is thick enough to coat a spoon, and you’re done!

Watch this video tutorial to see how to make honey garlic shrimp:

It serves four people with only 170 calories each, and with some rice and veg it becomes a healthy main course with less than 400 calories. You can serve it simply on a plate or in rice bowls. A bit of minced green onion looks fabulous on top.

Here are some variations you might want to also try:

  • Bake the shrimp on a sheet pan for 10 min at 375°F instead of frying – the easiest option for larger quantities
  • Serve on a bed of lo mein or spaghetti noodles instead of rice
  • Add red pepper flakes to make a spicy version

We hope you enjoy this shrimp recipe!

 

 

Source

 

 

 

Easy Honey Garlic Shrimp

Prep Time: 10 hours

Cook Time: 5 hours

Total Time: 15 hours

Easy Honey Garlic Shrimp

Ingredients

1 lb uncooked shrimp 21/25 or 26/30 size, peeled and deveined
2 tsp vegetable oil
Honey Garlic Sauce
1/4 cup soy sauce low sodium recommended
1/4 cup honey
1 tsbp garlic minced
1 tbsp ginger minced
Optional Serving Ideas
green onion minced
broccoli
steamed rice

Instructions

  1. Thaw shrimp if necessary in a bowl of cold water. Start cooking rice and vegetables if you're making them.
  2. In a medium bowl, whisk together soy sauce, honey, garlic and ginger.
  3. Put the shrimp and HALF of the marinade into a ziplock bag or container and shake.
  4. Place a large skillet over medium high heat and add vegetable oil. Add shrimp in a single layer and fry one minute until pink.
  5. Add the rest of the marinate and then flip the shrimp. Fry one minute until the sauce thickens into a glaze. Serve with optional green onion and enjoy!
https://yupfoodie.com/recipe/easy-honey-garlic-shrimp/

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Delicious Melting Potatoes https://yupfoodie.com/recipe/delicious-melting-potatoes/ Sat, 11 Nov 2017 07:28:54 +0000 http://yupfoodie.com/?p=616 Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they …

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Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they melt in your moth! These melting potatoes are one of those game changing side dishes that once you try them, you’ll never go back!

 

 

Delicious Melting Potatoes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 Servings

Delicious Melting Potatoes

Calories 176, Fat 6g (Saturated 3.7, Trans 0), Cholesterol 15mg, Sodium 69mg, Carbs 27.3g (Fiber 4.3g, Sugars 2.1g), Protein 3.7g

Ingredients

1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick
4 tablespoons butter, melted
1 teaspoon thyme, chopped
salt and pepper to taste
1 cup chicken broth or vegetable broth
1 tablespoon lemon juice (optional)
2 garlic cloves, lightly crushed and peeled

Instructions

  1. Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer on a metal baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side.
  2. Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes
https://yupfoodie.com/recipe/delicious-melting-potatoes/

 

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Broccoli and Cheddar Twice-Baked Potatoes https://yupfoodie.com/recipe/broccoli-cheddar-twice-baked-potatoes/ Sat, 11 Nov 2017 07:13:59 +0000 http://yupfoodie.com/?p=602 An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! I mean… don’t they just look crazy good?! ↓   You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for …

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An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes!

I mean… don’t they just look crazy good?! ↓

 

You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

 Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Have you ever had one of those? Actually… they may just be broccoli and cheddar baked potatoes. I can’t remember. Point is, they were pretty good, but my homemade version is 1,000,000 times better!

 

  • Creamy
  • Crispy
  • Cheesy
  • Comforting
  • And convenient

Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!

 

 

Wondering what the heck a twice-baked potato is? Read on!

Twice-baked potatoes, much like biscotti, require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out.

 

 

 

P.S. This is where things get really delicious. First you mash the scooped out potato with butter…

then you add in Greek yogurt, milk, cheese, broccoli, and spices. ↓ Mmmm!

 

 

 

 

 

The second baking session is to warm the newly stuffed potatoes, crisp up their skins, and melt the magical cheese piled on top.

P.S. I kept these vegetarian, but if you feel inclined to get meaty, go ahead and toss some bacon bits on top of these bad boys. I won’t judge.

So much texture! So much flavor! So much YUM.

 

 

 

 

 

This recipe makes 8 twice-baked potatoes, which is a TON of potato if you’re a smaller household. That said, if you’re serving a crowd or have a wonderfully large family, this recipe can easily be doubled to suit your needs.

Twice-baked potatoes are totally make-ahead friendly!

 

Remember earlier when I said these where convenient? Well here’s why! Twice-baked potatoes can be assembled, stuffed, and stored in the fridge for up to 4 days. You can also individually wrap each potato (minus the cheese) in aluminum foil and pop them in the freezer for up to two months. In my experience, cheese does not hold up well in the freezer, so you’ll want to save that step for baking day. The frozen potatoes will need about 12 hours to thaw before baking, so remember to transfer them from the freezer to the fridge the day before you plan to use them.

 

 

I really, really hope you make these! Paired with a light salad, you’ve got yourself a whole meal. Maybe you can even skip the salad and just eat two potatoes…

Just an idea ?

 

 

 

 

Broccoli and Cheddar Twice-Baked Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 4 Servings

Serving Size: 4

Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 and 1/2 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
2 cups cheddar cheese, shredded, divided

Instructions

  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

https://yupfoodie.com/recipe/broccoli-cheddar-twice-baked-potatoes/

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How to Make a Perfect Traditional French Omelet https://yupfoodie.com/recipe/make-perfect-traditional-french-omelet/ Sat, 11 Nov 2017 06:54:16 +0000 http://yupfoodie.com/?p=581 Learning how to make a perfect French omelet may sound daunting, but it’s not hard at all. Using these tips and technique, you can make your own fluffy French omelet any time. Making an omelet seems more tricky than it really is. One secret is having a well greased or non-stick pan. The eggs must be able to cook without …

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Learning how to make a perfect French omelet may sound daunting, but it’s not hard at all. Using these tips and technique, you can make your own fluffy French omelet any time.

Making an omelet seems more tricky than it really is. One secret is having a well greased or non-stick pan. The eggs must be able to cook without ever sticking to the bottom of the pan. It’s also important to have all the fillings chopped and ready to add once the eggs have begun to set up.

You can make an omelet with as many eggs as you would like. I use 2 for myself, and 3 if I’m making one for my husband. Whatever ingredients you want to put in your omelet, pre-cooked and/or chopped. I’m using mushrooms, spinach and cheese.

 

Over a medium heat, add a little butter in an omelet pan, making sure it’s well coated.

Add eggs, stirring constantly with a spatula.
As the eggs begin to set up, continue pulling the eggs away from the sides and bottom of the pan.

 

When the eggs are nearly done cooking, add fillings in a straight line, along the center of the omelet. Using a spatula, carefully pull up sides of omelet to enclose filling.

 

Continue rolling the French omelet away from the handle of the pan, until it’s folded into thirds. When it’s at the edge of the pan, you should be able to easily slide it onto a plate.

A perfect French omelet, with Spinach, mushroom and cheese.

 

 

How to Make a Perfect Traditional French Omelet

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 Servings

How to Make a Perfect Traditional French Omelet

Ingredients

2 EGGS
2 tbsp. water
1/8 tsp. salt
Dash pepper
1 tsp. butter
1/3 cup filling, such as shredded cheese, finely chopped ham

Instructions

  1. BEAT eggs, water, salt and pepper in small bowl until blended.
  2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Notes

This French omelette recipe is a classic and versatile favorite. Fill with cheese and ham or change it up by adding leftover cooked vegetables.

Invent your own fillings. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.

For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Prepare filling first. French omelettes cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Made-to-order: French omelettes are best cooked one at a time and served immediately.

For more servings, multiply the French omelette recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.

Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.

For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the French omelette. Spoon the rest across the top of the omelet after it’s on the plate.

https://yupfoodie.com/recipe/make-perfect-traditional-french-omelet/

Source

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Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce https://yupfoodie.com/recipe/roasted-mushrooms-browned-butter-garlic-thyme-sauce/ Sun, 15 Oct 2017 12:37:13 +0000 http://yupfoodie.com/?p=380   Mushrooms have to be one of my favourite foods and they make for some of the best side dishes like these roasted mushrooms in a browned butter, garlic and thyme sauce! This recipe is super easy, you just roast the mushrooms, brown some butter, throw in the garlic and thyme and then toss the …

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Mushrooms have to be one of my favourite foods and they make for some of the best side dishes like these roasted mushrooms in a browned butter, garlic and thyme sauce! This recipe is super easy, you just roast the mushrooms, brown some butter, throw in the garlic and thyme and then toss the roasted mushrooms in the sauce! You really can’t go wrong with mushrooms, garlic and butter and browning the butter only makes things better with the slightly nutty flavour and aroma that comes from browning it. These roasted mushrooms in a browned butter, garlic and thyme sauce are a great side for any meal!

 

 

 

 

 

 

 

 

 

Source

 

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 Servings

Roasted Mushrooms  in a Browned Butter, Garlic and Thyme Sauce

Ingredients

1 pound mushrooms, cleaned
1 tablespoon oil
salt and pepper to taste
1/4 cup butter
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon lemon juice
salt and pepper to taste

Instructions

  1. Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  2. Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
  3. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!

Notes

Nutrition Facts: Calories 109 , Fat 9.5g (Saturated 4.1g, Trans 0g), Cholesterol 15mg, Sodium 49mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 3.8g

https://yupfoodie.com/recipe/roasted-mushrooms-browned-butter-garlic-thyme-sauce/

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