Dinner – YupFoodie https://yupfoodie.com Best Person Are Foodie Person Sun, 17 Mar 2019 15:18:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Herb Baked Chicken With Veggies https://yupfoodie.com/recipe/herb-baked-chicken-with-veggies/ https://yupfoodie.com/recipe/herb-baked-chicken-with-veggies/#respond Tue, 05 Mar 2019 07:57:12 +0000 https://yupfoodie.com/?p=3196 Baked Buttery Herb Chicken and Potatoes requires just a few ingredients and is packed with amazing flavor and ready in just 30 minutes!  Today I’m here to share one of my favorite go-to meals for busy weeknights! Fall is probably the busiest time of year for me and 30 minute meals are my saving grace. This …

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Baked Buttery Herb Chicken and Potatoes requires just a few ingredients and is packed with amazing flavor and ready in just 30 minutes! 

Today I’m here to share one of my favorite go-to meals for busy weeknights! Fall is probably the busiest time of year for me and 30 minute meals are my saving grace.

This meal is one of my very favorites because with just a few ingredients and all on one pan you’ve got a main dish and a side dish all in one – you can’t beat that! The flavor of this juicy chicken and those seasoned potatoes are so amazing. You will make this dish over and over again!

Herb Baked Chicken With Veggies

Herb Baked Chicken With Veggies

Ingredients

4 boneless skinless chicken breasts pounded to even thickness
4 cups quartered baby red and/or gold potatoes
salt and pepper to taste
1 packet dried Italian salad dressing
6 tablespoons butter, melted
1 teaspoon minced garlic
fresh herbs for garnish (such as thyme, rosemary, or parsley)

Instructions

  1. Preheat oven to 375 degrees and grease a rimmed baking sheet.
  2. Place chicken and potatoes on baking sheet and season with salt and pepper to taste.
  3. Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
  4. Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
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Thai Chicken Coconut Curry https://yupfoodie.com/recipe/thai-chicken-coconut-curry-2/ https://yupfoodie.com/recipe/thai-chicken-coconut-curry-2/#respond Tue, 05 Mar 2019 06:17:42 +0000 https://yupfoodie.com/?p=3124 Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This is …

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Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.

This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there is only 141 calories and 4 carbs per serving – no rice or naan included.

With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

The curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.

Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.

As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.

If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.

Thai Chicken Coconut Curry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6

Thai Chicken Coconut Curry

Ingredients

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Instructions

  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
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BAKED FIRECRACKER CHICKEN https://yupfoodie.com/recipe/baked-firecracker-chicken/ 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/ 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/#comments 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/ 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.
https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/



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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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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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