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Spinach & Cream Cheese Stuffed Chicken BreastsLook like a gourmet chef with minimal effort! Juicy chicken breasts are st...
22/10/2026

Spinach & Cream Cheese Stuffed Chicken Breasts

Look like a gourmet chef with minimal effort! Juicy chicken breasts are stuffed to the brim with a rich, savory spinach and cream cheese filling, then seared and baked to perfection.

Ingredients

• 4 large boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and black pepper to taste
For the Decadent Filling:
• 4 oz (115g) cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped (or 1/2 cup thawed, squeezed dry frozen spinach)
• 2 cloves garlic, minced

Instructions

1. Make the filling: In a bowl, thoroughly mix the cream cheese, mozzarella, Parmesan, chopped spinach, and minced garlic together. Season with a pinch of salt and pepper.
2. Prep the chicken: Lay chicken breasts flat on a cutting board. Use a sharp knife to cut a pocket horizontally into the thickest part of each breast, being careful not to cut all the way through.
3. Stuff: Divide the spinach cheese mixture evenly and stuff it tightly inside each chicken pocket. Press the edges together to seal (you can use toothpicks to secure them if needed). Rub the outside of the chicken with olive oil, paprika, garlic powder, salt, and pepper.
4. Cook: Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes on each side until beautifully golden.
5. Bake: Transfer the skillet directly into the oven and bake for 15–20 minutes, or until the chicken's internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving!



YUMMY FOOD

Restaurant-Style Spaghetti alle Vongole (Clam Pasta)An elegant Italian classic that is surprisingly easy to make at home...
22/10/2026

Restaurant-Style Spaghetti alle Vongole (Clam Pasta)

An elegant Italian classic that is surprisingly easy to make at home. Plump clams cooked in a garlicky, white w**e and butter reduction sauce over a bed of perfectly al dente pasta.

Ingredients

• 1 lb (450g) spaghetti or linguine pasta
• 2 lbs (900g) fresh clams, thoroughly scrubbed and purged
• 3 tbsp extra virgin olive oil
• 5 cloves garlic, thinly sliced or minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white w**e (like Pinot Grigio or Sauvignon Blanc)
• 2 tbsp butter
• 1/2 cup fresh Italian parsley, finely chopped
• Juice of half a lemon

Instructions

1. Boil the pasta: Cook pasta in a large pot of salted water until 2 minutes shy of al dente. Drain, reserving 1/2 cup of the starchy pasta water.
2. Sauté garlic: In a large pan with a tight-fitting lid, heat olive oil over medium heat. Add the garlic and red pepper flakes. Cook for 1–2 minutes until fragrant, ensuring the garlic doesn't burn.
3. Steam the clams: Turn the heat up to medium-high. Add the fresh clams and pour in the white w**e. Immediately cover the pan with the lid. Let steam for 5–7 minutes. Take the lid off and remove any clams that failed to open (discard those).
4. Emulsify the sauce: Stir the butter into the clam juices until melted.
5. Toss together: Toss the pasta and chopped parsley into the pan with the clams. Pour in a splash of the reserved pasta water. Cook and toss everything together for 1–2 minutes over medium heat until the sauce clings to the pasta. Finish with a squeeze of fresh lemon juice and serve immediately.



YUMMY FOOD

Classic Extra-Saucy Black Pepper Beef Stir-FryThe ultimate comfort stir-fry. Thin, melt-in-your-mouth strips of beef are...
22/10/2026

Classic Extra-Saucy Black Pepper Beef Stir-Fry

The ultimate comfort stir-fry. Thin, melt-in-your-mouth strips of beef are tossed with vibrant sweet bell peppers and sweet onions in a rich, velvety dark sauce. Serve it piping hot over white rice.

Ingredients

• 1 lb (450g) flank steak or sirloin, thinly sliced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 medium yellow onion, sliced
• 2 tbsp vegetable oil
• White rice (for serving)
The Beef Marinade:
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp baking soda (the secret to ultra-tender restaurant beef!)
The Rich Black Pepper Sauce:
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for that deep color)
• 1/2 cup beef broth
• 1 tsp cornstarch
• 1 tsp coarsely ground black pepper

Instructions

1. Marinate the beef: Toss the beef slices with the soy sauce, cornstarch, and baking soda. Let it sit for 10–15 minutes.
2. Mix the sauce: In a measuring cup, whisk together all ingredients for the rich black pepper sauce.
3. Flash-fry beef: Heat oil in a large skillet over high heat. Add the beef and stir-fry quickly for 2–3 minutes until just browned. Remove and set aside.
4. Sauté the veg: Add a splash more oil if needed, then add the onions and bell peppers. Stir-fry for 3 minutes until slightly softened but still crisp.
5. Thicken & coat: Pour the sauce into the skillet with the veggies. Let it come to a simmer for 1 minute until it starts to thicken. Return the beef to the skillet and toss well to coat everything in the glossy sauce. Serve immediately over warm rice.



YUMMY FOOD

15-Minute Garlic Black Pepper Beef NoodlesSkip the takeout tonight! These glossy, savory stir-fried noodles are packed w...
22/10/2026

15-Minute Garlic Black Pepper Beef Noodles

Skip the takeout tonight! These glossy, savory stir-fried noodles are packed with tender beef, crisp broccoli, and a punchy black pepper sauce that comes together in minutes.

Ingredients

• 1 lb (450g) flank steak, thinly sliced against the grain
• 10 oz (300g) ramen or stir-fry noodles
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tbsp cooking oil
• Toppings: Sliced green onions, toasted sesame seeds
For the Stir-Fry Sauce:
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tsp freshly cracked black pepper (adjust to taste)
• 1 tsp sesame oil

Instructions

1. Prep the noodles: Cook noodles according to package instructions. Toss in the broccoli during the last minute of boiling. Drain and set aside.
2. Whisk the sauce: In a small bowl, combine all the sauce ingredients until the sugar dissolves.
3. Sear the beef: Heat cooking oil in a large skillet or wok over high heat. Add the beef slices in a single layer. Sear for 1–2 minutes per side until browned, then remove from the pan.
4. Stir-fry veggies: Toss the sliced bell pepper into the same skillet and cook for 2 minutes until tender-crisp.
5. Combine & toss: Turn the heat down to medium. Add the noodles, broccoli, and cooked beef back to the skillet. Pour the sauce over everything and toss continuously for 1–2 minutes until the noodles are fully coated and glossy.
6. Serve: Plate up hot and top with plenty of green onions and sesame seeds.



YUMMY FOOD

Classic Ultimate Baked Ziti (or Rigatoni)A classic crowd-pleaser packed with rich meat sauce and layers of gooey cheese....
21/10/2026

Classic Ultimate Baked Ziti (or Rigatoni)

A classic crowd-pleaser packed with rich meat sauce and layers of gooey cheese. This comforting pasta al forno style dish feeds a crowd and tastes even better the next day.

Ingredients

• 1 lb (450g) ziti or rigatoni pasta
• 1 lb (450g) ground beef or Italian sausage
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 jar (24 oz) of your favorite marinara or pasta sauce
• 1 can (14 oz) crushed tomatoes
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• Fresh chopped parsley (for garnish)

Instructions

1. Boil the pasta: Preheat your oven to 375°F (190°C). Cook the pasta until just shy of al dente (it will continue cooking in the oven). Drain and set aside.
2. Brown the meat: In a large skillet or pot, brown the ground meat with the chopped onion over medium-high heat until fully cooked. Drain any excess grease. Stir in the garlic and cook for 1 minute.
3. Simmer the sauce: Pour the marinara sauce and crushed tomatoes into the meat. Simmer on low heat for 10 minutes.
4. Mix the cheese layers: In a medium bowl, stir together the ricotta cheese, egg, 1/4 cup of the Parmesan, and half of the mozzarella cheese.
5. Assemble: Toss the drained pasta with the meat sauce. Spread half of the pasta mixture into a 9x13-inch baking dish. Dollop the ricotta cheese mixture all over the pasta. Top with the remaining pasta and sauce.
6. Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is browned and bubbly. Garnish with fresh parsley.



YUMMY FOOD

21/10/2026

Poke bowl

20-Minute Spinach & Tomato Tortellini skilletFresh, vibrant, and incredibly fast. Filled tortellini tossed with juicy bu...
21/10/2026

20-Minute Spinach & Tomato Tortellini skillet

Fresh, vibrant, and incredibly fast. Filled tortellini tossed with juicy burst tomatoes, fresh spinach, and plenty of grated cheese makes a gorgeous, colorful meal.

Ingredients

• 1 package (9–12 oz) fresh or frozen cheese tortellini
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups cherry or grape tomatoes, halved
• 3 cups fresh baby spinach
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly cracked black pepper to taste
• 1/4 cup freshly grated Parmesan or Pecorino Romano cheese

Instructions

1. Cook the pasta: Boil the tortellini according to package instructions (usually 3–5 minutes). Drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds.
3. Burst the tomatoes: Add the halved tomatoes to the skillet. Cook for about 5 minutes, pressing down gently on them with a wooden spoon so they release their juices and create a light sauce.
4. Toss and wilt: Stir in the fresh baby spinach and cooked tortellini. Toss gently for 1–2 minutes until the spinach is completely wilted. Season well with salt and black pepper.
5. Finish: Serve immediately topped with a generous sprinkle of grated cheese and extra cracked black pepper.



YUMMY FOOD

Cheesy Chicken & Broccoli Pasta BakeThis ultra-creamy, cheesy bake is pure comfort food. Combining tender chicken, fresh...
21/10/2026

Cheesy Chicken & Broccoli Pasta Bake

This ultra-creamy, cheesy bake is pure comfort food. Combining tender chicken, fresh broccoli florets, and a rich cheese topping, it’s a perfect weeknight winner.

Ingredients

• 1 lb (450g) short pasta (like penne or rigatoni)
• 2 cups cooked chicken, shredded or cubed
• 3 cups broccoli florets
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)
For the Cream Sauce:
• 3 tbsp butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk (or heavy cream for extra richness)
• 1 cup chicken broth
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Prep the base: Preheat your oven to 375°F (190°C). Cook the pasta according to package directions, throwing in the broccoli florets during the last 2 minutes of boiling. Drain well.
2. Make the sauce: Melt butter in a saucepan over medium heat. Sauté the garlic for 1 minute until fragrant. Whisk in the flour and cook for 1 minute. Slowly pour in the milk and chicken broth, whisking constantly until smooth. Bring to a simmer and let thicken for 3–5 minutes. Stir in the Italian seasoning, salt, pepper, and Parmesan cheese.
3. Combine: In a large bowl, mix the cooked pasta, broccoli, chicken, and cream sauce together.
4. Bake: Transfer the mixture into a large baking dish. Top generously with the shredded mozzarella cheese. Bake for 20–25 minutes until the cheese is melted, bubbly, and golden brown on top. Garnish with fresh basil before serving!



YUMMY FOOD

17/10/2026

Classic Orecchiette with Sausage & Broccoli Rabe

17/10/2026

Creamy Sun-Dried Tomato & Zucchini Spaghetti

Address

Melbourne, VIC

Telephone

+61423817740

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