Dinner – 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 BAKED FIRECRACKER CHICKEN https://yupfoodie.com/recipe/baked-firecracker-chicken/ https://yupfoodie.com/recipe/baked-firecracker-chicken/#respond Thu, 07 Feb 2019 08:09:31 +0000 https://yupfoodie.com/?p=2979 This is the perfect quick and easy weeknight dinner! My recipe for firecracker chicken is easy to make and tastes salty, sweet, and spicy! Serve it over a bed of rice and with lots of firecracker sauce! ?? Firecracker Sauce! ?? You guys! More firecracker sauce! I am completely and utterly obsessed with this dinner recipe. Not just because …

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This is the perfect quick and easy weeknight dinner! My recipe for firecracker chicken is easy to make and tastes salty, sweet, and spicy! Serve it over a bed of rice and with lots of firecracker sauce!

?? Firecracker Sauce! ??

You guys! More firecracker sauce! I am completely and utterly obsessed with this dinner recipe. Not just because it’s quick and easy to make. Or because it satisfies the ‘comfort food’ monster that lives inside of me (well it does that too). Or because it’s delicious. It’s because it’s a PARTY for my mouth.

Because i’m ladling my third spoon of firecracker sauce onto my bowl of steaming rice when it hits me, ‘I’m in deep with this one’.

Baked firecracker chicken FTW. After all of the love you guys showed this recipe, I wanted to create something that was a little more weeknight friendly. Sure, those meatballs are great and taste wonderful over a bed of rice or with veggies on the side but sometimes I just wanna get this dinner on the table pronto and into my belly. And for those times baked firecracker chicken filets are probably more up our alley because there’s no meatball making required. It’s as simple as seasoning, searing, and baking.

Low maintenance recipes are kind of my thing right now. Mostly because i’m trying to finally get in there and organize our place. When we first moved back in November the goal was to get things into the right rooms and I figured i’d get around to organizing sooner rather than later. Which didn’t really exactly happen that way. Because what I didn’t expect is the total dilemma and brain freezes that come with buying furniture. I mean, talk about commitment issues. Because if I buy the rug now (which is gorgeous AND on sale), will it match with the console table that I haven’t even thought about? Will the rug get dirty too quickly? Real life truth. Will it give the room the ‘feel’ I’m going for? Hellllllllllllloooooooo! Anyone else out there? ?????? Am I the only one that gets decor anxiety? ????

I’ve got an incomplete living room, semi complete dining room, and a bathroom I haven’t even started on yet. ? In the meantime, I plan on comforting myself with a big bowl of chicken over rice drizzled in firecracker sauce.

The trifecta of hot sauce, brown sugar, and apple cider vinegar is what gives the firecracker sauce the zing it’s known for. Also familiar to us, minced garlic, salt, and some red pepper flakes for heat. It’s a quick and easy sauce.

All we’re doing in tossing it in a saucepan and letting it simmer for a good 12-15 minutes. I sometimes make the sauce the night before (in which case, I only simmer for 8-10 minutes) so it has a chance of thickening a little more as it cools.

The best part? You don’t have to marinade the chicken at all. It’s just 4 boneless skinless chicken breasts (or thighs) with a little salt and pepper and a quick sear on the skillet for just 1-2 minutes per side. The firecracker sauce serves two purposes. First, we’re going to brush the chicken breasts with the sauce before it bakes in the oven. And second, we’re drizzling it on the chicken when it comes out of the oven and onto heaping bowls of white rice or, if you cool the sauce, it can even be used as dressing. It’s a cross between French and Italian dressing, I think, with a spicy kick to it!

Quick, semi-healthy, easy dinners. Firecracker chicken is the best!

BAKED FIRECRACKER CHICKEN

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

BAKED FIRECRACKER CHICKEN

Ingredients

1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
1/2 cup brown sugar or honey
1 tablespoon soy sauce (gluten-free for gluten-free)
1 tablespoon apple cider vinegar
2 cloves garlic, grated
1 pinch red pepper flakes
1 tablespoon oil
1 pound boneless and skinless chicken breasts
salt and pepper to taste

Instructions

  1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
  2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
  3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
  4. Enjoy with the remaining sauce!
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Tandoori Chicken | How To Make Tandoori Chicken https://yupfoodie.com/recipe/tandoori-chicken-how-to-make-tandoori-chicken/ https://yupfoodie.com/recipe/tandoori-chicken-how-to-make-tandoori-chicken/#respond Mon, 04 Feb 2019 16:04:13 +0000 https://yupfoodie.com/?p=2888 Tandoori chicken or Tandoori Murgh – an iconic restaurant style Chicken Recipe, a universal dish almost all non-vegetarians would have had a piece of it, and still would be wanting more. Indeed, it is an icing on the cake if the chicken comes out juicy, soft and finger licking. Especially, if you are a chickenatarian i.e. a chicken lover, you …

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Tandoori chicken or Tandoori Murgh – an iconic restaurant style Chicken Recipe, a universal dish almost all non-vegetarians would have had a piece of it, and still would be wanting more. Indeed, it is an icing on the cake if the chicken comes out juicy, soft and finger licking. Especially, if you are a chickenatarian i.e. a chicken lover, you are going to drool over this amazing tandoori recipe. Often it tends to happen that we crave for tandoori dishes and more over chicken tandoori recipe. Quite a times, my family particularly asked me about making restaurant style chicken leg piece recipe at home. Undoubtedly, it is an easy and best recipe and there is absolutely no secret tandoori chicken masala behind it. Here is how to make tandoori chicken recipe at home step by step.

Finally, here is the most awaited tandoori chicken recipe for all non – vegetarian lovers. And I swear, this is no philosophy but truth. And so, returning back to the ocean of flavors and masalas let’s get into the waves.

How To Make Tandoori Chicken Recipe At Home

For the recipe of tandoori chicken, I do a double marination as it provides the best of its flavors and taste. Yes, the authentic chicken tandoori marinade is to done twice for best results. Also the first marination makes the meat tender and juicy. Note down the ingredients for marination

Tandoori Chicken Marinade:

for 1st marinade – Ginger and garlic paste, Kashmiri red chili powder, lemon juice and salt. These are the 4 ingredients that you need for your very first marination for chicken tandoori.

for 2nd marinade- Heading for the second marination, you require yoghurt (curd), ginger garlic paste, Kashmiri red chili powder, garam masala powder, black salt (rock salt also known as kaala namak), cumin powder and mustard oil. Your chicken tandoori marinade is ready, you can put them either on coal or in an Oven.

Tandoori Chicken In Oven:

If you do not have Tandoor or Angethi (Coal Barbecue), it is totally okay. But if you have an oven, you have the right alternative to make tandoori chicken recipe. Marinate your chicken with the ingredients mentioned and place them into your oven at 220 degrees centigrade. Do not forget to preheat the oven. Roast until the chicken is cooked well from both inside – out for about 25-30 minutes.

Tandoori Chicken Recipe Without Oven:

On Gas:

If you can’t resist without roast chicken and you don’t have an oven either, do not worry at all. You must be having a gas stove, you need a roasting grill. This roast grill is easily available in the supermarkets. So, fetch one and place it over your burner. Furthermore, make a note to place a plate or newspaper or foil beneath the stove to avoid the platform getting oily and greasy. (i haven’t done though, below in the steps pic :P)

Also, grease the grill with oil so that the marinated chicken does not stick over the grill. Place your chicken pieces upon the grill and turn the flame to high. Then, reduce the flame to medium as you see the chicken getting grilled / cooked. If the flame remains to be consistently high, the chicken might remain uncooked within

Chicken Tandoori In An Air Fryer:

You can also place the marinated tandoori murgh pieces in an air fryer if you possess one. Grease the nonstick basket of the fryer and place the meat over it. Set the temperature to up to 200 degree centigrade.  And cook for 25 minutes, flip the chicken after 12 – 15 minutes to get it cooked well on both the sides.

Side Dish To Serve With Tandoori Chicken:

Serve this smoky tandoori murgh with saffron rice or zafrani pulao along with onion rings, lemon wedges and mint yougurt chutney on the side. You can also, serve it with nan or enjoy it on its own as an appetozer /starter with chutney. Furthermore, you can also sprinkle some some chaat masala over the tandoori chicken and serve, if you wish to.

Grab your apron, and let’s get started with the delicious dhaba and restaurant style Chicken Tandoori recipe at our home.

Tandoori Chicken | How To Make Tandoori Chicken

Prep Time: 9 hours

Cook Time: 30 minutes

Total Time: 9 hours, 30 minutes

Cuisine: Mughlai, Indian

Serving Size: 4-6 Servings

Tandoori Chicken | How To Make Tandoori Chicken

Ingredients

To Prepare Chicken Tandoori Recipe
1 Kg, Chicken legs, de-skinned and trimmed fat, cut into serving pieces
For A First Marinade
1 tablespoon, Ginger-garlic paste
2-3 teaspoon, Kashmiri chili powder ( i have added 1 tbsp)
1 tablespoon, Lemon juice
Salt to taste
For A Second Marinade
300 grams, hung curd or Greek yogurt
1 tablespoon, Ginger garlic paste
2-3 teaspoons, Kashmiri red chili powder
1 teaspoon, Garam masala powder
3/4 teaspoon, Black Salt(Rock Salt)
1 teaspoon, Cumin powder
½ cup, mustard oil
Note: Add salt according to the consistency, as we are also adding rock salt. Avoid using salt in large spoons.
I have used mustard oil, other oils can also be used.
Red food color (optional) (If you prefer you may add, I have not added at all, the color you see here is all by Kashmiri red chili powder).

Instructions

  1. How To Make Tandoori Chicken
  2. Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken
  3. Then, in a bowl, mix all the ingredients of a first marination.
  4. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration.
  5. In another bowl, add all the ingredients of a second marination and mix it very well.
  6. After a first marination is done, transfer the chicken in this second marinade. Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight. Also, Remove the chicken from the refrigerator 45 minutes before you plan to cook it.
  7. Grill it either on a charcoal grill (tandoor) or in Oven or on gas stove. Here I have chosen to do it by roasting in the oven. Pre-heat the oven at 220 degrees centigrade. Remove the chicken from the marinade and place it on a baking tray or a rack.
  8. Broil the chicken for 25-30 minutes or till done. Tandoori Chicken is ready to serve. The marinade that is left on the tray after grilling can be served along with chicken tandoori. I would highly recommend do not discard it, but still choice is all yours.
  9. To Make Chicken Tandoori On Gas Stove
  10. First, heat the pan, and place the chicken on it.
  11. Then cover and cook until done, do flip it once in between.
  12. After that, place the roast grill on the open flame, be sure to grease the grill to avoid the sticking of tandoori murgh. Then grill from both the sides until aromatic. Alternatively, you can also, give charcoal dhungar to get that restaurant style smoky flavor to the chicken tandoori. For Dhungar, first, Heat a piece of charcoal on open flame on stove top. Place a small steel bowl or piece of aluminium foil on top of the gravy. Put the heated charcoal on the foil.Now, pour 1 tsp of ghee over it to create smoke. Then, immediately, cover it with a tight lid to allow the smoke to penetrate in chicken. Let it stand for 10 mins.
  13. Tandoori Chicken is ready to serve.

Notes

TIP: Basting is not needed as the required oil is already soaked in the chicken during marination. This helps the chicken to be cooked well from within. It will also make the chicken soft and juicy. If you feel you can still do it. No harm. NOTE: Other refined oil can also be used instead of mustard oil during marination, but trust me the mustard would sensitize an altogether different set of taste buds than the usual ones. You should, at least, try this once….

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Creamy Chicken Noodle Casserole https://yupfoodie.com/recipe/creamy-chicken-noodle-casserole/ https://yupfoodie.com/recipe/creamy-chicken-noodle-casserole/#respond Fri, 18 Jan 2019 09:53:11 +0000 https://yupfoodie.com/?p=2606 A cross between a chicken pot pie and noodle soup, this chicken pot pie noodle casserole will become your go to recipe when you need comfort food. Easy to follow, hearty and filling! Let’s get this straight – this chicken pot pie noodle casserole is soon going to become your go to recipe, no matter …

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A cross between a chicken pot pie and noodle soup, this chicken pot pie noodle casserole will become your go to recipe when you need comfort food. Easy to follow, hearty and filling!

Let’s get this straight – this chicken pot pie noodle casserole is soon going to become your go to recipe, no matter what time of the year! It’s one of those dishes that gets the family to eat together. Imagine a large casserole in the middle of the table that everyone reaches out for, a salad on the side, maybe some warm, crusty bread – isn’t that what family meals are made of?

Most chicken noodle casseroles border on unhealthy because they’ll ask you to open a can of chicken soup and pour that in. But this one is made from scratch including the creamy sauce. And it’s not difficult at all – probably add 10 minutes to cooking time which isn’t so bad, right when you’ve got a healthier version of this dinner favorite?

I like to call this a chicken pot pie noodle casserole because it really is a cross between pot pie and chicken noodle soup without the crust and without the unhealthy canned soup.

This recipe is also very forgiving and you can change things up as you like. Use egg noodles or your favorite pasta. Switch up shredded chicken for rotisserie chicken if that’s what you have on hand. Add some fresh herbs to your sauce or add an extra serving of vegetables. It’s easy, cheesy, creamy, warm and comforting apart from being soooo tasty that you’ll be making it every other week!

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

Ingredients

2 cups uncooked egg noodles
2 cups cooked, shredded chicken
1 10 oz. package frozen peas and carrots
1 10 oz. package frozen corn
1 cup milk
1 10 oz. can cream of chicken soup
1 10 oz. can cream of celery soup
salt and pepper, to taste
2 Tablespoons melted butter

Instructions

  1. Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
  2. Boil egg noodles according to package directions. Drain water.
  3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
  4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.
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Baked Parmesan Mashed Potatoes https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/ https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/#respond Sat, 12 Jan 2019 16:41:11 +0000 https://yupfoodie.com/?p=2402 Mashed Potatoes with two kinds of cheese? Ummm yes please! For this recipe potatoes are boiled and mashed then you toss in parmesan and mozzarella cheese and bake them until they’re deliciously golden and fluffy. These are perfect for holiday parties and a fun change from the traditional mashed potatoes. Everyone has had mashed potatoes and gravy but how many of …

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Mashed Potatoes with two kinds of cheese? Ummm yes please! For this recipe potatoes are boiled and mashed then you toss in parmesan and mozzarella cheese and bake them until they’re deliciously golden and fluffy. These are perfect for holiday parties and a fun change from the traditional mashed potatoes.

Everyone has had mashed potatoes and gravy but how many of us have tried mashed potatoes with a cheesy Italian flair? They’re deliciously flavorful and oh so comforting!

Plus this is a great recipes to make when you don’t have drippings from a beef or poultry for gravy.

This is one of those homestyle recipes with an exciting makeover people will love!

Ingredients You’ll Need for This Recipe

  • Yellow or russet potatoes
  • Unsalted butter
  • Garlic
  • Whole milk
  • Parmesan cheese
  • Mozzarella cheese
  • Parsley (optional)
  • Salt

How to Make Parmesan Mashed Potatoes

  • Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  • Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  • Bring potatoes to a boil over medium-high heat, then reduce heat to medium low and simmer until very tender when pierced with a fork, about 15 – 25 minutes.
  • Meanwhile melt butter over medium heat. Add garlic and saute 30 seconds, set aside.
  • Drain potatoes, return to pot and mash well.
  • Add butter mixture to potatoes along with, milk mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir, thin with a little more milk if desired, season with salt to taste as needed.
  • Pour mixture into prepared baking dish, spread into an even layer.
  • Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (1 – 3 minutes.).
  • Garnish with 1/2 Tbsp parsley and serve warm.

Tips for This Recipe

  • This recipe will work great with both yellow (yukon) potatoes or russets so use what you prefer. Yellow are a little creamier and russets are a little starchier.
  • Try not to overwork/over-mix the potatoes or they can turn out gluey.
  • The parsley adds a very light flavor and a nice color but feel free to omit it.
  • The golden brown topping is best achieved by broiling briefly, it’s optional but that golden brown cheesiness is delicious!

Can I Reheat These Potatoes?

I recommend serving this just after preparing for best results.

Have you planned out your Thanksgiving menu yet? This would be the perfect side dish to add to the feast this year!

Then check out my other favorites you might want to add to that list too!

Baked Parmesan Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Baked Parmesan Mashed Potatoes

Ingredients

4 lbs yellow potatoes or russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup unsalted butter, cut into 4 pieces
2 garlic cloves, minced (2 tsp)
1 cup whole milk, then more as desired
1 cup (2.6 oz) freshly grated parmesan cheese
1 1/2 cups (6 oz) freshly grated mozzarella cheese
Salt
2 1/2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  2. Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  3. Bring potatoes to a boil over medium-high heat, then reduce heat to medium-low and simmer until very tender when pierced with a fork, about 15 - 25 minutes.
  4. Meanwhile melt butter over medium heat. Add garlic and saute 30 - 60 seconds to remove harsh bite, set aside.
  5. Drain potatoes, return to pot and mash well or pass through a potato ricer or food mill.
  6. Add butter mixture to potatoes along with, milk, mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir and thin with a little more milk if desired and season with salt to taste.
  7. Pour mixture into prepared baking dish, spread into an even layer. Sprinkle remaining 1/4 cup parmesan over the top.
  8. Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (about 2 - 3 minutes.) during last few minutes of cooking.
  9. Garnish with 1/2 Tbsp parsley and serve warm.
https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/
Baked Parmesan Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Baked Parmesan Mashed Potatoes

Ingredients

4 lbs yellow potatoes or russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup unsalted butter, cut into 4 pieces
2 garlic cloves, minced (2 tsp)
1 cup whole milk, then more as desired
1 cup (2.6 oz) freshly grated parmesan cheese
1 1/2 cups (6 oz) freshly grated mozzarella cheese
Salt
2 1/2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  2. Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  3. Bring potatoes to a boil over medium-high heat, then reduce heat to medium-low and simmer until very tender when pierced with a fork, about 15 - 25 minutes.
  4. Meanwhile melt butter over medium heat. Add garlic and saute 30 - 60 seconds to remove harsh bite, set aside.
  5. Drain potatoes, return to pot and mash well or pass through a potato ricer or food mill.
  6. Add butter mixture to potatoes along with, milk, mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir and thin with a little more milk if desired and season with salt to taste.
  7. Pour mixture into prepared baking dish, spread into an even layer. Sprinkle remaining 1/4 cup parmesan over the top.
  8. Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (about 2 - 3 minutes.) during last few minutes of cooking.
  9. Garnish with 1/2 Tbsp parsley and serve warm.
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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.

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Meatball Parmesan https://yupfoodie.com/recipe/meatball-parmesan/ Tue, 03 Apr 2018 16:07:54 +0000 http://yupfoodie.com/?p=1663 Meatball Parmesan – traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. Beautiful and delicious.   Meatballs are a staple at our house. I make them often and I make them many different ways. We simply love our meatballs. I decided to make these meatballs with ground pork but …

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Meatball Parmesan – traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. Beautiful and delicious.

 

Meatballs are a staple at our house. I make them often and I make them many different ways. We simply love our meatballs. I decided to make these meatballs with ground pork but ground beef works as well or you can mix the two. As far as the recipe for these meatballs, it’s pretty much my generic meatballs recipe I use all the time, a couple eggs, some breadcrumbs, salt and pepper, an onion and some herbs. You can’t go wrong with meatballs.

 

Meatballs are great baked, because most of the fat from the meat is left in the pan and you end up with somewhat lean meatballs. But don’t worry about them being dry or anything, because I smothered them with this beautiful (store bought) marinara sauce I had and a bit of mozzarella cheese and Parmesan cheese.

 

They were moist, full of delicious flavor and were gone just as quickly. We served them with some roasted potatoes and a cabbage salad.
Meatball Parmesan

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Meatball Parmesan

Ingredients

1 1/2 lb ground pork
1 medium onion chopped
2 eggs
1/2 cup breadcrumbs
1 tsp oregano dried
1 tsp basil dried
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1 cup marinara sauce
1 cup mozzarella cheese shredded
1/4 cup Parmesan cheese grated

Instructions

  1. Preheat oven to 375 F degrees. Spray a baking sheet with cooking oil.
  2. In a large bowl add ground pork, onion, eggs, breadcrumbs, oregano, basil and season with salt and pepper. Mix everything with your hands and form into 24 big meatballs. There should be enough for 24 meatballs. Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through.
  3. Pour half a cup of marinara sauce onto the bottom of a skillet. Arrange the meatballs in the skillet, they and top each meatball with some of the remaining marinara sauce. Cook on medium heat for about 5 minutes or until sauce is bubbly.
  4. Sprinkle meatballs with mozzarella and Parmesan cheese and place in the oven for another 5 minutes or until the cheese melts. Garnish with some extra basil if preferred.
https://yupfoodie.com/recipe/meatball-parmesan/

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slow cooker asian glazed chicken https://yupfoodie.com/recipe/slow-cooker-asian-glazed-chicken/ Fri, 30 Mar 2018 13:00:10 +0000 http://yupfoodie.com/?p=1544 Slow cooker Asian glazed chicken for those ‘throw it all in the slow cooker’ days and let something else worry about your dinner! Fall apart tender chicken breasts (or chicken thighs) filling your house with sweet, honey garlic aromas, perfectly slow cooked and waiting for you when you get home. Slow cooker asian glazed chicken! Cooked …

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Slow cooker Asian glazed chicken for those ‘throw it all in the slow cooker’ days and let something else worry about your dinner!

Fall apart tender chicken breasts (or chicken thighs) filling your house with sweet, honey garlic aromas, perfectly slow cooked and waiting for you when you get home. Slow cooker asian glazed chicken!

Cooked in a thick and easy to make Asian glaze, you’ll be tempted to pour a big jug of sauce all over your chicken. (May or may not have done that myself.) I’ve been waiting non-patiently for over 2 years to share this recipe with you! And for those that know me, I have absolutely no patience. So this is an exciting day…

 

Slow Cooker Asian Glazed Chicken is a no-fail recipe using chicken breast fillets that will have the family (especially kids) crawling to the slow cooker to peer through the glass, wanting and waiting for the slow cooker to finish. The aroma is dizzying. And the taste? The taste is out of this world. Sweet, sticky and mouth-watering: the perfect sweet and salty combination.

 

you only need four main ingredients in the sauce!

  • Soy sauce (please use low-sodium)
  • Oyster sauce
  • Honey (or brown sugar)
  • Garlic

Source

 

slow cooker asian glazed chicken

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

slow cooker asian glazed chicken

Ingredients

2 pounds (1 kg) skinless boneless chicken breasts (or chicken thighs)
1/2 cup low-sodium soy sauce (light soy)
1/3 cup oyster sauce
1/3 cup honey, (or brown sugar)
6 large garlic cloves, crushed
1 1/2 tablespoons cornstarch (cornflour)
3 tablespoons water
1/4 cup green onions/scallions sliced, to garnish
1 tablespoons sesame seeds, to garnish

Instructions

  1. Whisk together the soy sauce, oyster sauce, honey (or brown sugar) and garlic in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  2. When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.
  3. Taste test, season with salt and pepper if desired.
  4. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.
https://yupfoodie.com/recipe/slow-cooker-asian-glazed-chicken/

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Classic Chicken Chow Mein https://yupfoodie.com/recipe/classic-chicken-chow-mein/ Fri, 30 Mar 2018 11:33:50 +0000 http://yupfoodie.com/?p=1487 This Chicken Chow Mein is just like what you get at your favorite Chinese restaurant but it’s made at home in under 25 minutes! This is a simple and satisfying entree that is sure to please. It’s a versatile recipe and if you want to keep it more traditional you can add in bean sprouts, or for more textures you could …

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This Chicken Chow Mein is just like what you get at your favorite Chinese restaurant but it’s made at home in under 25 minutes! This is a simple and satisfying entree that is sure to please. It’s a versatile recipe and if you want to keep it more traditional you can add in bean sprouts, or for more textures you could add in water chestnuts or sliced mushrooms.

 

This will likely become one of your go to dinner recipes because it’s so easy to make yet it tastes delicious! My whole family loved it, picky eaters included.

 

 

Chow mein noodles were hard for me to find, I went to three stores and even an asian grocery store which didn’t have them. So, I’ve listed the thin spaghetti  noodles as another alternative which is what I used and they work just fine (not authentic by any means but a great substitute). Another Chinese egg noodle would work well here too.

 

 

Source 

 

Classic Chicken Chow Mein

Classic Chicken Chow Mein

Ingredients

1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
1 lb chicken , sliced into 1/2-inch thin strips
1 cup thinly sliced celery (2 stalks)
2 Tbsp vegetable oil
3 cups thinly sliced cabbage
1 1/2 cups matchstick carrots
4 green onions , chopped
1 1/2 tsp minced ginger
2 cloves garlic , minced
5 Tbsp low sodium soy sauce
1 Tbsp oyster sauce (or more to taste)
2 tsp granulated sugar
1 1/2 tsp sesame oil

Instructions

  1. Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
  2. Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
  3. Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.
https://yupfoodie.com/recipe/classic-chicken-chow-mein/

 

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ONE POT INSTANT BEEF STEW https://yupfoodie.com/recipe/one-pot-instant-beef-stew/ Wed, 28 Mar 2018 13:55:55 +0000 http://yupfoodie.com/?p=1412 Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed …

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Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!

A ladle full of instant pot beef stew on a bed of the fluffiest mashed potatoes.

Or noodles. Or served with hot, crusty bread and a side salad. I’m basically trying to say serve it however your heart desires.

Can we all just agree that a pot full of homemade stew tucked away in the refrigerator is something to look forward to when you’re slammed at work and see no light at the end of the proverbial tunnel? Or perhaps that’s just me. Just sit back, take a breather, and think about that beef stew that’s hearty to the brim, filled with tender chunks of beef, soul-warming, and utterly delicious just sitting there waiting for you to get home. The fat girl inside of me is dancing with joy.

Let that countdown begin! Then it’s beef stew + Netflix and chill time.

 

 

This homemade beef stew is pretty straightforward, if you can dump a bunch of ingredients into the instant pot, you can make this meal. In fact, it’s so painless I would even trust my husband to put it together. Mind you, his arsenal of recipes starts with fried eggs and ends with tea. Okay, I digress. Mostly what I’m trying to get across is that YOU can do this without much effort.

Of course, if you’re like me and root for the Maillard reaction team, you can easily take this instant pot beef stew recipe a little further. Season your beef chunks with a pinch of salt and pepper and then sear them off with a knob of butter to really brown the meat on the outside leaving you with the most tenders chunks of beef in your stew. Because really, has butter in moderation ever steered you wrong?

Never ever, ever.

 

 

Of course, this doesn’t have to be an instant pot beef stew. You can easily use this as a guideline and follow other oven-friendly recipes and let the glorious scents of beef stew torture you for the upwards of 4-5 hours. Admittedly, if you’re anything like me, the thought of having prepared comfort food ready to eat in 45 minutes is a hair more appealing than the natural smells promised by the oven method mentioned above.

Instant gratification: sniff your bowl and shove spoonfuls of bubbly, thick stew with mashed potatoes. Repeat often.

I’d like to point out that the inspiration for this beef stew recipe comes from the Mississippi pot roast recipe that Pinterest is all about. We’re using a whole packet of ranch seasoning along with 1/2 a cup of thinly sliced pepperoncini peppers that you can pick up in the condiment aisle of your grocery store.

True story: I’ve never made a Mississippi pot roast. One major problem I have with it: using a fattier cut like chuck roast along with one or sometimes two, sticks of butter scares the bejesus out of me. The other one? Using a packet of ‘au jus gravy mix’. Friends, when you sear that meat, then let it pressure cook with low sodium beef broth, along with Worcestershire sauce,  and fresh vegetables, you can quickly develop those same flavors while skipping all the mystery ingredients and excessive salt that you get from a store bought gravy mix.

 

Depending on how thick you like your stew, play around with the amount of cornstarch listed. The first time I made this instant pot beef stew recipe, I used two tablespoons of cornstarch and found that it was a little thin for my taste. I like my stew on the thicker side, not like a bowl of soup. So three tablespoons of cornstarch is our sweet spot. Use this as a guideline though. If you find that you prefer a thicker gravy too, mix a little more cornstarch with water and pop you stew back onto the sauté setting and let it start bubbling. Then add in the slurry.

 

Source 

ONE POT INSTANT BEEF STEW

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 5-6 SERVINGS

ONE POT INSTANT BEEF STEW

Ingredients

1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
salt and pepper
2 tablespoons butter
8 ounces baby bella mushrooms, halved or quartered
14-ounce bag (~ 2 cups) pearl onions
3 stalks celery, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
1/2 cup pepperoncini (thinly sliced)
1 tablespoon EACH: tomato paste and sugar
1 (1-ounce) packet ranch seasoning mix*
2 tablespoons: Worcestershire sauce
2-3 tablespoons cornstarch*
1 1/4 – 1 1/2 cup low sodium beef broth*
3 cloves garlic, minced

Instructions

  1. OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
  2. INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.
  3. NOTES:
  4. There are several recipes online for homemade ranch seasoning mix if that’s more your thing! 2 tablespoons of homemade seasoning is approximately what you’ll need for this recipe.
  5. I’m confident you could prepare this beef stew in the oven as well, I just haven’t tried it yet. I’d suggest searing the beef then transferring it along with the rest of the ingredients into a glass baking dish (with cover) and letting it go low and slow at 325ºF for 3 1/2 – 4 1/2 hours. You can uncover the stew during the last 10-20 minutes to give it a little color as well!
  6. Update : Some readers have mentioned they had issues with the instant pot displaying ‘burn’ while the pressure was building pressure. I myself did not have this problem. But this normally occurs when there isn’t sufficient liquid in the pot. I retested the recipe and have upped the liquid to 1 1/2 cups (original recipe called for 1 1/4 cups). If you made this without any issues, I suggest keeping the recipe with 1 1/4 cups. If you’re a first timer, I suggest making it with 1 1/2 cups of broth.
https://yupfoodie.com/recipe/one-pot-instant-beef-stew/

 

 

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PHILLY CHEESE STEAK DIP https://yupfoodie.com/recipe/philly-cheese-steak-dip/ Wed, 28 Mar 2018 13:10:56 +0000 http://yupfoodie.com/?p=1377 A quick and easy dip to throw together for game day weekend! This Philly cheese steak dip comes together in a flash and serves a crowd! An extra recipe comin’ at you this week because of the BIG GAME this Sunday!   Speaking of, are you ready for the big game? And more specifically, the …

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A quick and easy dip to throw together for game day weekend! This Philly cheese steak dip comes together in a flash and serves a crowd!

An extra recipe comin’ at you this week because of the BIG GAME this Sunday!

Speaking of, are you ready for the big game? And more specifically, the FOOD SPREAD?

I know my husband is! In all the years I’ve known the man, I’ve known that he is a BIG Eagles fan. The only Canadian I know that watches football as religiously as he watches ice hockey!

So naturally, when his team made the Super Bowl, I had to throw something together in his honor. Seriously, he’s more excited about this Philly cheese steak dip than the goliath sized chocolate birthday cake I make him for his birthday every year. But then again, this cheesesteak dip has meat and cheese, and those are primarily the only two food groups that matter to most men; so really, I shouldn’t even be surprised at this point.

Just look at that ooey gooey cheese layer on top of this Philly cheese steak dip!  I don’t think I’d be doing my job if I didn’t bring you food fit for the big game this Sunday. Especially one that hits the check mark of ‘easy to put together’ and ‘crowd pleaser.’ Done and done.

Let’s also not ignore the fact that this is actually a Philly cheese steak that has been deconstructed. Meat and cheese and peppers and onions stuffed between two buns, I think not. It’s more like, thrown together into a dish and baked until the whole thing is bubbly and golden. And wouldja look at those cheese pulls? HAVE MERCY!

Think about this for a second: it starts with deli-sliced roast beef (or leftover steak if you’ve got some on hand that you need to use up) a couple of blocks of cream cheese, a diced onion and bell pepper, shredded cheese, a little mayo and some seasonings. See what I mean when I say easy Philly cheese steak dip?

 

 

LET’S BREAK DOWN THIS SIMPLE CHEESE STEAK DIP RECIPE:

  1. Peppers and onions: it starts with a diced onion and a diced pepper. We’ll saute these in a little butter or oil, and then we’ll season them and allow them to cool before mixing the dip.
  2. The meat: for the meat, you can use leftover cooked steak diced into small pieces, or you can use deli-sliced roast beef. I’ve made this dip both ways, and each is equally delicious. Now, of course, the cooked steak does have a more satisfying bite to it because let’s face it, steak is steak. But deli-sliced roast beef works perfectly here too!
  3. The cheese: for the cheese, we’re using two different kinds. You’ll need a couple blocks of full-fat cream cheese for this along with a few handfuls of shredded provolone. You could even use mozzarella for this if you’ve got it on hand. Really anything that has a neutral flavor and melts well will work here.
  4. The rest: a little mayo, a little sour cream, and a few seasonings – that’s it. We’ll start by whipping the cream cheese for 30 seconds; this allows some air to get into and makes the dip lighter. Then, just fold in everything and pop it into a baking dish!

 

 

Once you’ve mixed everything, just load it up into a cast-iron skillet or a baking dish, top it with a little more cheese so that you get a killer crust on top and pop it into the oven for about 20-25 minutes.

Seriously, does a homemade Philly cheese steak dip get any easier than that?

 

This should come as no shock but I’m planning on serving this dip for the big game myself, and everyone that’s heard about it is excited to try it!

If you’re invited to a party, throwing one yourself, if you plan on catching just the halftime show, or if you’re going to skip it altogether and watch This Is Us after the game, you NEED THIS DIP IN YOUR LIFE.

That is all.

Source

 

PHILLY CHEESE STEAK DIP

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 SERVINGS

PHILLY CHEESE STEAK DIP

Ingredients

1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 tablespoon butter (or oil)
1/2 teaspoon EACH: Italian seasoning, garlic powder, AND onion powder
1/8 – 1/4 teaspoon cayenne
2 (8 ounce) blocks full fat cream cheese, room temp
1/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoon red wine vinegar
1 lb. deli-sliced roast beef, chopped (see notes)
2 1/2 cups shredded provolone cheese

Instructions

  1. SAUTE THE VEGGIES: Heat the butter in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir as needed and let them soften and turn translucent, about 4-5 minutes. Add the bell peppers and let them cook for 1 minute, remove from heat. Stir in the Italian seasoning, garlic powder, onion powder, and cayenne. Allow the mixture to cool to room temperature before adding to the dip mix.
  2. MAKE THE DIP: Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sauteed veggies, roast beef, and 1 1/2 cups of shredded cheese.
  3. BAKE: Spray a cast iron skillet or a 9×9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.
  4. NOTES:
  5. If you’ve got leftover cooked steak, you can also use that in place of the sliced roast beef.
  6. Sometimes I’ll add a chopped jalapeno in with the bell pepper if I want the dip to have a little more heat!
https://yupfoodie.com/recipe/philly-cheese-steak-dip/

 

 

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