Quick & Easy – 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 Lemon Strawberry Trifle https://yupfoodie.com/recipe/lemon-strawberry-trifle/ https://yupfoodie.com/recipe/lemon-strawberry-trifle/#respond Sun, 17 Mar 2019 15:18:25 +0000 https://yupfoodie.com/?p=3430 Lemon Strawberry Trifle: gorgeous layers of creamy lemon pudding, vanilla wafers & fresh sliced strawberries combine to create one amazing fruity summer trifle! It’s feeling like spring time here in Florida with the mountains of fresh strawberries we have!  I bought a few pounds of gorgeous strawberries last week at the farmers market and I …

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Lemon Strawberry Trifle: gorgeous layers of creamy lemon pudding, vanilla wafers & fresh sliced strawberries combine to create one amazing fruity summer trifle!

It’s feeling like spring time here in Florida with the mountains of fresh strawberries we have! 

I bought a few pounds of gorgeous strawberries last week at the farmers market and I knew I wanted to make a pudding trifle. 

Like my previous pudding trifles (Toasted Coconut Cream Pudding and Mama’s Best Banana Pudding), this Lemon Strawberry Trifle is packed with goodness. 

We start with a creamy lemon pudding. The lemon pudding uses a couple of secret ingredients, but the base is a store bought instant lemon pudding to keep it easy. 

Then we have layers of vanilla wafers and fresh strawberries topped with all that creamy lemon pudding.

It’s so deliciously light and refreshing! 

Florida’s prime strawberry season starts around the end of January and runs through mid March. 

Every year I make sure and take prime opportunity of our fresh strawberry season and make some epic strawberry desserts. 

When I came home with all those trays of strawberries, Jorge asked me what we could possibly make with all of them. 

Don’t worry, I didn’t let any of them go to waste! We ate them plain, in smoothies, and we made three desserts.

The first was this Lemon Strawberry Trifle that we brought to a friends bbq. 

Second, we made these Easy Strawberry Shortcake Donuts for Saturday breakfast. The girls thought they hit the lottery!

We used the remaining strawberries to make Jorge’s favorite Strawberries and Cream Cupcakes. 

CREAMY LEMON PUDDING

Like the previous pudding trifles I have made, there is one very important secret ingredient you can not skip: Sweetened Condensed Milk. 

It makes ALL the difference in the final flavor and texture of this trifle. It’s 100% necessary! 

To keep the recipe easy, we use a store bought instant lemon pudding mix. We add milk and the sweetened condescend milk and let it sit for a few minutes. 

Then we fold in some fresh homemade whipped cream until it’s so light and creamy. The texture is amazing!

GET THE LOOK

If you want your trifle to look like this one in the photos, the key is how you place the strawberries. 

Make sure and slice your strawberries in the exact same style, just like you see in the photo above. 

Save the end slices to fill in the middle, but save the pretty center slices. 

Then as you go layer by layer, make sure and arrange a line of strawberries pressed against the glass on the edges. 

Fill the center with additional strawberries, sliced/chopped anyway you please. 

To finish it off, I like to add additional fresh strawberries, whipped cream, lemon zest and a few springs of mint. 

This is only for looks, it’s not necessary! Other ideas are just whipped cream and strawberries. 

Or you can crush some vanilla wafers to sprinkle on top. It’s totally up to you!

You want to make your Lemon Strawberry Trifle at least 2 hours before you are ready to serve it.

You want to give the vanilla wafers time to soften and the strawberries to soak up some of the lemon pudding flavor. 

This Lemon Strawberry Trifle is an amazing make ahead dessert for a party and it travels well too!

You can make the trifle up to 24 hours ahead and store it in the refrigerator until you are ready to serve. 

I can’t wait to hear your reviews, I can tell you at our party — there wasn’t a bite leftover! 

Lemon Strawberry Trifle

Prep Time: 15 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 25 minutes

Lemon Strawberry Trifle

Ingredients

2 (3.4 oz) boxes instant lemon pudding
2 cups whole milk
1 (14 oz can) sweetened condensed milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tablespoon vanilla extract
1 (11 oz.) box of vanilla wafers
2 pints strawberries, sliced
lemon zest, optional garnish

Instructions

  1. In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth.
  2. In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Remove one heaping cup of whipped cream and set aside to be used as garnish at the end.
  3. Fold whipped cream into pudding mix, until smooth.
  4. In a large trifle bowl (or approximately 8 individual mason jars) assemble the pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of sliced strawberries. Cover with 1/3 of pudding mixture. Continue with 2 more layers.
  5. Garnish the top with whipped cream, strawberries and optional lemon zest.
  6. Cover pudding and let it rest in refrigerator for 2 hours before serving. Can be made up to a day ahead.
  7. NOTES
  8. Can be made up to 24 hours ahead. Store in the refrigerator with saran wrap placed tightly on top.
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Easy Chicken Broccoli Soup https://yupfoodie.com/recipe/easy-chicken-broccoli-soup/ https://yupfoodie.com/recipe/easy-chicken-broccoli-soup/#respond Tue, 05 Mar 2019 07:06:25 +0000 https://yupfoodie.com/?p=3158 THIS EASY HEALTHY CHICKEN BROCCOLI SOUP IS THE PERFECT SIMPLE RECIPE FOR COZY WINTER DINNERS. EASY COMFORT FOOD IN A BOWL SERVED WITH CRUSTY BREAD. On chilly nights there’s just nothing better than having a steaming bowl of flavorful soup to warm you up and this easy, healthy chicken broccoli soup is like a hug …

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THIS EASY HEALTHY CHICKEN BROCCOLI SOUP IS THE PERFECT SIMPLE RECIPE FOR COZY WINTER DINNERS. EASY COMFORT FOOD IN A BOWL SERVED WITH CRUSTY BREAD.

On chilly nights there’s just nothing better than having a steaming bowl of flavorful soup to warm you up and this easy, healthy chicken broccoli soup is like a hug in a bowl. It’s creamy and full of texture while not being too heavy or weighed down with cream or a flour base.

I use a cornstarch slurry to thicken the soup slightly but that’s totally optional. Other ways to thicken the soup is to add some mashed potatoes or by pureeing a third of the soup and stirring it back into the pot. The milk adds creaminess but can also be substituted with a dairy-free version or simply use chicken stock instead. It’s the kind of recipe that comes together quickly (thanks to the rotisserie chicken) with no fuss but be sure to make a big pot because this is seriously good for lunch the next day.

HOW DO YOU MAKE CHICKEN AND BROCCOLI SOUP?

Start by sautéing onion, celery, carrot and chopped broccoli stalks until soft and fragrant then add garlic and seasoning. Add chicken stock, milk and cornflour mix (optional to thicken) and bring to a simmer then add the broccoli and shredded chicken and allow to cook until the broccoli is soft. Season to taste and serve with crusty bread.

WHAT TO SERVE WITH CHICKEN SOUP:

  1. Easy garlic butter dinner rolls
  2. Easy cheesy corn beer bread
  3. Potato, Pecorino & Rosemary bread
  4. Cheese and herb beer bread
Easy Chicken Broccoli Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 Servings

Easy Chicken Broccoli Soup

Ingredients

1 large onion finely chopped
2 large carrots peeled and finely chopped
2 celery ribs finely chopped
4 garlic cloves crushed
1 bay leaf
1 tbsp dried mixed herbs
1 tsp chilli flakes/red pepper flakes (optional)
5 cups broccoli stems removed and finely chopped
6 cups chicken stock/broth (Home-made or good quality store bought )
2 cups milk
2 tbsp cornflour/cornstarch mixed with 2 tbsp water
2 cups shredded chicken (I used rotisserie chicken)
salt and pepper to taste
lemon juice to taste

Instructions

  1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
  2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
  3. Bring to a simmer then add the broccoli florets and shredded chicken.
  4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
  5. Serve with crusty bread.
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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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Turmeric Milk Recipe – Haldi Doodh / Golden Milk https://yupfoodie.com/recipe/turmeric-milk-recipe-haldi-doodh-golden-milk/ Sun, 03 Feb 2019 17:29:59 +0000 https://yupfoodie.com/?p=2816 Let’s catch up over a cup of golden milk! A warm cup of Turmeric Chestnut Latte or Golden Milk (whatever you wanna call it) is all you need to cozy up this winter season, and to fight against the flu season. Hello there! Remember me?? I feel like it’s been forever.  The truth is, it’s …

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Let’s catch up over a cup of golden milk!

A warm cup of Turmeric Chestnut Latte or Golden Milk (whatever you wanna call it) is all you need to cozy up this winter season, and to fight against the flu season.

Hello there! Remember me?? I feel like it’s been forever.  The truth is, it’s actually been forever. The last you heard from me was in 2018 and just like that we are in 2019 now. Wow!! I still can’t believe it. I wish you all a very Happy new year. Hope this year is filled with peace, happiness, success and good health and that all your dreams come true. After a lot of contemplation as to what I should start my new year with, I decided to go with this Golden Magic Drink aka Golden Milk (Turmeric Chestnut Latte). I wanted to start my year on a healthy and cozy note with something really bright and colorful. You seriously can’t beat the vibrant and happy golden yellow color of this golden milk (Turmeric Chestnut Latte). 

With the new years, the flu season also starts. Yikes! First, January is the most freezing month, and second, everyone around gets sick. The last thing I want is to be sick again after months of being unwell. For this reason I had to take some measures to prevent us all from getting the flu. In my quest, I learnt that turmeric really helps with that. It is one of those magical spices, that besides adding such a beautiful golden yellow color to any dish, it is packed with a tons of  health benefits. You gotta be careful while handling it though, because you do not want the color all over your clothes and hands as it can be stubborn to remove. It has anti inflammatory properties, contains antioxidants and also helps with neuro and heart functioning. Additionally, it is fat soluble; hence, it’s better to take it with some sort of fat. Milk is fatty and therefore helps with the absorption of the Curcumin present in turmeric. This warm and cozy golden milk (turmeric latte) should be your new favorite hot drink.

Turmeric golden milk.

Turmeric milk is very popular in india, but extremely unpopular among kids. I seriously don’t blame them. I was one of those kids who hated this golden milk growing up. We used to call it Haldi Doodh (Haldi meaning Turmeric in English and doodh is Hindi name for milk). I am pretty sure, most kids in India are forced to have this golden milk, especially during winter months or flu season. If you were to ask me 20 years ago about this milk, I would not even look at it. Turmeric has a very acquired taste and growing up, all I knew was it’s a spice used in savory curries. So having it in milk was a little weird. In addition, the turmeric milk that I used to have was unsweetened, plain milk with just turmeric and sometimes cardamom. So you can imagine the plain taste of turmeric in milk.

Also, in India warm milk is very common. It helps with sleep in the night and really feels soothing and calming. The best way to enjoy it, is by adding some cardamom, saffron, fennel seeds, chopped dates and chopped nuts while boiling. The dates add a subtle sweetness to the milk and nuts give a nice crunch. It’s very common during winter months. Going back to my childhood, I remember most of the elder people drinking this milk in the night before bedtime. Hence, adding these flavors to the Turmeric milk makes it so flavorful and delicious. 

Home away from home.

I never thought that this milk beverage would gain so much popularity. After moving to the US, I heard everyone talking about some Golden Milk. Curious and intrigued, I googled it only to realize it’s that same Haldi doodh from home that is known as Golden Milk here. Same stuff, just different name. So here it is the flavorful and soothing warm milk beverage, that will be your new favorite thing.

Some other great stuff that I experienced after I moved to US are the Tree Chestnuts. Earlier I thought all chestnuts are the same. I loved eating the fruit back home. “But why are they so brown here?” I asked myself when I first saw them. “Oh, may be they are a dried version of the fruit”, I thought. “Then why does it say fresh chestnuts on the bag?” I wondered. Again I googled, (isn’t google the best thing in the world) and realized that these are tree chestnuts, and they are completely different. The tree chestnuts are less sweet and tastes heavenly when roasted. So to add a nutty and wintery flavor to my golden milk (turmeric latte), I decided to add some chestnut puree. For the natural sweetness, dates are amazing and add a delicious flavor. 

Mixin’ it up!

I soaked some dates in little water and added the roasted chestnuts. For the spices I used, fennel, saffron, cardamom, black pepper and cinnamon. Of course there is Turmeric as it won’t be golden milk without this key ingredient. Later everything is pureed to a smooth paste so it dissolves fully in the milk as needed. To get rid of the raw flavor of turmeric, it’s important to boil it nicely in milk. However adding all the spices adds a lot of aroma, and the chestnuts add some nuttiness to the milk. 

To make it vegan, you could totally make it with coconut milk. That will add creaminess and sweetness. You could also make it with almond milk. And that might add to the nuttiness. You can’t find chestnuts, or you want to make it in summer when the chestnuts are not in season; no problem! Just make the regular recipe without chestnuts. Add all the spices in milk, boil it and let steep for 5-10 minutes. Instead of pureeing the dates, you could chop them and boil in the milk and add some chopped almonds. That will give a different texture to the milk.  

Cheers!

So to make the year full of beautiful colorful memories, here it is, the most flavorful and delicious warm milk beverage with the bright, vibrant, and happy color.

Turmeric Milk Recipe – Haldi Doodh / Golden Milk

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Cuisine: Indian

Yield: 4 to 5 Cups

Turmeric Milk Recipe – Haldi Doodh / Golden Milk

Ingredients

For Chestnut and Date Puree:
175 ml water
75 grams dates chopped and pitted
1/2 tsp fennel seeds
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp nutmeg powder
1 pinch black pepper powder
6-7 saffron strands
125 grams fresh tree chestnuts
For Turmeric Milk:
500 ml milk
1 tsp turmeric
1/4 tsp cardamom

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut a small slit on the flat side of the chestnut shell.
  3. Roast for 15-20 minutes. Let cool.
  4. Meanwhile, boil water. Add all the other ingredients for the puree in the boiled water. Cover and let steep.
  5. Peel the chestnuts and add in the boiled water.
  6. In a heavy duty blender, Blend this all to a smooth puree. If the consistency is too thick, then add some warm water. Strain to get the smooth puree. Store in air tight container for approximately a week to 10 days.
  7. In a heavy bottom pot, add 1/2 of the milk and turmeric. Boil and let simmer for 2 minutes. Add the rest of the milk, cardamom and give it a boil. Take off the heat. Strain it.
  8. Serve in the desired cups. Add 1-2 tsp of the puree in each cup and stir until completely dissolved. You can add more puree if you want more sweetness.

Notes

Add as much or as little puree, according to the sweetness.

Any kind of milk can be added to make it vegan.

The puree can be used to sweeten the plain milk, coffee or tea.

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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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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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