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YummyCooke Recipes, 23100 N 88TH Place, Scottsdale, AZ (2026)

12/03/2024

Long John Silver’s Batter Recipe

Ingredients
2 lbs cod fillets
1½ cups all-purpose flour
4 tbsp corn starch (plus extra)
2 tsp salt
2 tsp sugar
½ tsp baking powder
½ tsp baking soda
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
1⅔ cups club soda
Instructions
Mix dry ingredients in a large bowl.
Whisk in club soda or light beer.
Coat fish fillets in corn starch, then dip in batter.
Fry in 375°F oil for 3-6 minutes until golden brown.

12/03/2024

Crockpot Chicken and Gravy
Ingredients:
3-4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
2 packets of chicken gravy mix (0.87 ounce each)
1 can of cream of chicken soup (10.5 ounce)
1 can of chicken broth (14.5 ounce)
2 teaspoons Dijon mustard (optional)
Directions:
Prepare Your Crockpot:
Spray the crockpot with nonstick cooking spray to prevent sticking.
Season the Chicken:
Season the chicken breasts with salt, pepper, and garlic powder.
Place them in the crockpot.
Mix the Gravy:
In a small bowl, whisk together the cream of chicken soup, chicken gravy mix, chicken broth, and Dijon mustard (if using) until smooth and well combined.
Cook the Chicken:
Pour the gravy mixture over the chicken breasts in the crockpot, ensuring they are fully covered.
Seal the crockpot with the lid and cook on low for 6-8 hours, allowing the flavors to meld and the chicken to become tender.
Shred the Chicken:
Once the chicken is cooked through and fork-tender, remove it from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and mix well with the gravy, ensuring it’s evenly coated.
Serve:
Serve the delicious chicken and gravy over cooked rice, noodles, or mashed potatoes for a hearty and satisfying meal.
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
Kcal: 259 kcal | Servings: 6 servings

12/03/2024

Chicken with Buttered Noodles

Ingredients:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
8 oz egg noodles
4 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon Italian seasoning
Directions:

Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side.
Remove the chicken from the skillet and let it rest.
In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the Parmesan cheese and Italian seasoning. Cook until the sauce thickens, about 3-4 minutes.
Toss the cooked egg noodles in the sauce until well coated.
Slice the cooked chicken breasts and serve over the buttered noodles. Garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings

11/07/2024

Garlicky Sausage Bites on Creamy Parmesan Pasta
Ingredients
For the Garlic Butter Sausage Bites

1 lb smoked sausage or Italian sausage, sliced into bite-sized pieces
3 tbsp butter
3 garlic cloves, minced
1 tbsp olive oil
1 tsp Italian seasoning
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
For the Creamy Parmesan Pasta

12 oz pasta (fettuccine, penne, or your favorite)
2 tbsp butter
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 tsp garlic powder
½ tsp black pepper
Salt to taste
Fresh parsley (for garnish)
Directions

Cook the sausage: In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside.
Make the garlic butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Return the sausage to the skillet and toss in the garlic butter until coated. Sprinkle with Italian seasoning, salt, and pepper to taste. Remove from heat and garnish with fresh parsley.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the creamy sauce: In a large saucepan, melt the butter over medium heat. Add the heavy cream and garlic powder, stirring constantly. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine: Toss the cooked pasta in the creamy Parmesan sauce until fully coated.
Serve: Serve the garlic butter sausage bites over the creamy Parmesan pasta. Garnish with extra Parmesan cheese and fresh parsley for a touch of freshness.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 650 kcal | Servings: 4 servings

11/07/2024

Juicy Steak Fajitas with Zesty Marinade
Ingredients:

1/4 cup olive oil
1/4 cup lime juice (freshly squeezed)
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 pound flank steak (or skirt steak)
1 onion, sliced
1 bell pepper, sliced
8 small flour tortillas
Optional toppings: salsa, guacamole, sour cream, cilantro
Directions:

Prepare the Marinade:
In a small bowl, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, and minced garlic.

Marinate the Steak:
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours, to allow the steak to marinate.

Cook the Steak:
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill the steak for about 5-6 minutes per side, depending on thickness, until it reaches your desired level of doneness (medium-rare is recommended for fajitas).

Sauté the Vegetables:
While the steak is cooking, heat a bit of olive oil in a skillet over medium-high heat. Add the sliced onion and bell pepper and sauté for 4-5 minutes, or until softened and slightly charred. Remove from heat.

Slice and Serve:
Once the steak is cooked, let it rest for 5 minutes before slicing it thinly against the grain. Serve the steak slices in warm tortillas with sautéed peppers and onions, and top with your favorite fajita toppings like salsa, guacamole, sour cream, and fresh cilantro.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Kcal: 400 kcal per serving | Servings: 4

11/07/2024

𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘? 𝐅𝐎𝐑 𝐓𝐇𝐈𝐒 𝐑𝐈𝐁𝐄𝐘𝐄 𝐒𝐓𝐄𝐀𝐊 𝐖𝐈𝐓𝐇 𝐎𝐍𝐈𝐎𝐍𝐒 𝐀𝐍𝐃 𝐂𝐑𝐈𝐒𝐏𝐘 𝐅𝐑𝐈𝐄𝐒 🥩🧅🍟✨
Ingredients:
For the Ribeye Steak:
2 ribeye steaks (1-inch thick)
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp butter
1 large onion, sliced
2 cloves garlic, smashed
Fresh rosemary or thyme sprigs (optional for extra flavor)
For the Crispy Fries:
4 large potatoes (Russet or Yukon Gold), cut into fries
2-3 tbsp vegetable oil
Salt and pepper, to taste
Optional: garlic powder or smoked paprika for seasoning
Instructions:
Prepare the Fries: Preheat the oven to 425°F (220°C). Toss the potato fries in vegetable oil, salt, pepper, and any additional seasonings. Spread them in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Season and Sear the Steak: Season both sides of the ribeye steaks with salt and pepper. In a large skillet, heat olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness.
Add Butter and Onions: Reduce the heat to medium. Add butter, sliced onions, smashed garlic, and rosemary or thyme to the skillet. Cook for another 3-4 minutes, basting the steak with the melted butter and stirring the onions until they’re golden and caramelized.
Rest the Steaks: Remove the steaks from the skillet, cover with foil, and let them rest for a few minutes to retain their juices.
Serve: Plate each ribeye steak with a generous helping of caramelized onions and a side of crispy fries. Optionally, sprinkle fries with more salt or fresh herbs.

11/07/2024

Pineapple Chicken and Rice
Ingredients:

1 pound boneless, skinless chicken breasts, sliced thin
1 tablespoon olive oil
1/2 onion, chopped
1 can (15 oz) pineapple chunks, drained
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 cups cooked rice
Directions:

Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

Prepare the Sauce:
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Then, stir in the pineapple chunks, soy sauce, honey, rice vinegar, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to slightly thicken.

Combine:
Return the cooked chicken to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened to your liking.

Serve:
Serve the pineapple chicken over the cooked rice. Garnish with additional pineapple chunks, if desired, and enjoy!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Kcal: 350 kcal per serving | Servings: 4

11/07/2024

Cheesy Taco Sticks Recipe
Ingredients:
1 lb. ground beef
1 packet taco seasoning mix
1 tube Pillsbury Pizza Dough
5 colby jack and cheddar cheese sticks, halved
4 tbsp butter, melted
1 tsp garlic powder
1 tsp dried parsley
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the taco seasoning to the beef, following the instructions on the packet. Stir well and set aside.
Roll out the Pillsbury Pizza Dough on a floured surface and cut it into 10 equal rectangles.
Spoon some of the seasoned ground beef onto each rectangle, then place a halved cheese stick on top.
Roll the dough around the beef and cheese, pinching the edges to seal. Place the taco sticks on the prepared baking sheet.
In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush the mixture over each taco stick.
Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
Allow the cheesy taco sticks to cool slightly before serving.
Servings: 5

11/07/2024

Sweet Cherry Bars with Almond Glaze
Ingredients:

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
For the Glaze:

1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons whole milk
Directions:

Preheat the oven to 350°F (175°C). Grease a 15x10x1-inch baking pan or line it with parchment paper.

Make the dough:
In a large bowl, cream together the butter, sugar, and salt until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Gradually add the flour, mixing until well combined.

Assemble the bars:
Spread 3 cups of the dough into the prepared baking pan, pressing it evenly across the bottom. Spoon the cherry pie filling over the dough, spreading it evenly. Drop spoonfuls of the remaining dough over the top of the cherry filling.

Bake:
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and prepare the glaze:
Let the bars cool completely in the pan on a wire rack.
In a small bowl, whisk together the confectioners' sugar, vanilla extract, almond extract, and enough milk to reach a pourable glaze consistency.

Finish the bars:
Drizzle the glaze over the cooled cherry bars. Slice into squares and serve. Enjoy!

Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 1 hour | Kcal: 290 kcal per serving | Servings: 24 squares

11/07/2024

BBQ Beef Ribs, Pork Ribs, Fries, Onion Rings & Corn
Ingredients:

For the Beef Ribs:
2 racks of beef ribs
1/4 cup BBQ seasoning
1/4 cup brown sugar
1/2 cup BBQ sauce (your favorite brand)
For the Pork Ribs:
2 racks of pork ribs
1/4 cup BBQ seasoning
1/4 cup brown sugar
1/2 cup BBQ sauce
For the Fries:
4 large russet potatoes, cut into fries
2 tbsp olive oil
Salt and pepper to taste
For the Onion Rings:
2 large onions, sliced into rings
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper (optional)
1 cup buttermilk
Salt and pepper to taste
Vegetable oil for frying
For the Corn:
4 ears of corn, husked
2 tbsp butter
Salt and pepper to taste
Directions:

Preheat Grill/Smoker:
Preheat your grill or smoker to 250°F (120°C).

Prepare the Ribs:
Remove the silver skin from the ribs. Season both the beef and pork ribs generously with BBQ seasoning and brown sugar. Wrap in foil and place them on the grill. Cook low and slow for about 3-4 hours, or until the meat is tender.

Finish Ribs with BBQ Sauce:
Remove the ribs from the foil, brush with your favorite BBQ sauce, and return to the grill for an additional 20-30 minutes, basting and flipping the ribs every 10 minutes to create a caramelized finish.

Make the Fries:
Preheat the oven to 400°F (200°C). Toss the sliced potatoes in olive oil, salt, and pepper. Arrange on a baking sheet in a single layer. Bake for 30-35 minutes, flipping halfway through until golden and crispy.

Fry the Onion Rings:
In a shallow bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper. Dip the onion rings in buttermilk, then dredge in the seasoned flour. Heat vegetable oil in a frying pan over medium heat. Fry the onion rings in batches for 3-4 minutes, or until golden and crispy. Drain on paper towels.

Cook the Corn:
While everything is cooking, boil the corn in salted water for about 8-10 minutes or grill them for 12-15 minutes until tender.

Serve:
Plate the BBQ ribs, fries, onion rings, and corn. Brush the corn with butter and sprinkle with salt and pepper before serving.

Prep Time: 15 minutes | Cook Time: 4-5 hours (for ribs) | Total Time: 4-5 hours | Kcal: 700-800 kcal per serving | Servings: 4 servings

11/07/2024

Garlic Butter Shrimp
Ingredients:

1 lb large shrimp (peeled and deveined, tail-on or tail-off)
2 tbsp olive oil
3 cloves garlic (minced)
1 tbsp unsalted butter
Directions:

Heat the Pan:
Heat the olive oil in a large skillet over medium-high heat.

Sauté Garlic:
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but be careful not to burn it.

Cook the Shrimp:
Add the shrimp to the skillet, and cook for 2-3 minutes per side, or until the shrimp turn pink and are opaque.

Add Butter:
Once the shrimp are cooked through, add the unsalted butter to the pan. Stir the shrimp in the melted butter for an additional 1 minute to coat them in the rich, garlicky butter.

Serve:
Transfer the shrimp to a serving plate and drizzle any remaining garlic butter from the pan over the shrimp. Garnish with fresh parsley, if desired, and serve immediately. Enjoy!

Prep Time: 5 minutes | Cook Time: 6-8 minutes | Total Time: 10 minutes | Kcal: 220 kcal per serving | Servings: 4 servings

11/07/2024

Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients:

2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded cheddar cheese
For the Creamy Sauce:

1 can (10 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Salt and pepper to taste
Directions:

Preheat Oven:
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.

Prepare the Creamy Sauce:
In a medium saucepan, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, cumin, salt, and pepper. Stir and cook over medium heat until the sauce is smooth and heated through, about 5 minutes. Adjust seasoning as needed.

Assemble the Enchiladas:
Lay out the flour tortillas on a flat surface. Evenly distribute the shredded chicken and 1 cup of cheddar cheese among the tortillas. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.

Top with Sauce:
Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.

Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Serve:
Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or salsa if desired. Enjoy!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Kcal: 400 kcal per serving | Servings: 6 servings

11/07/2024

Greek Potato Salad
Ingredients:

1 kg potatoes, peeled and cubed
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup cherry tomatoes, halved
1 cucumber, seeded and diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
100 g feta cheese, crumbled (optional)
Directions:

Cook the Potatoes:
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and let them cool slightly.

Prepare the Dressing:
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

Combine Potatoes with Dressing:
Add the warm potatoes to the bowl with the dressing and toss gently to coat, allowing the potatoes to absorb the flavors.

Add Vegetables and Herbs:
To the bowl, add the thinly sliced red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill. Gently mix everything together until well combined.

Add Feta (Optional):
If using, gently fold in the crumbled feta cheese for extra creaminess and flavor.

Chill and Serve:
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, taste and adjust seasoning with extra salt and pepper if needed. Garnish with extra herbs if desired.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Kcal: 215 kcal per serving | Servings: 6 servings

11/07/2024

Cajun Honey Butter Salmon
Ingredients:

4 salmon fillets, salted and seasoned to taste
6 tablespoons unsalted butter (at room temperature)
1/3 cup honey
2 tablespoons Cajun seasoning
2 tablespoons garlic powder
2 teaspoons Italian seasoning
2 teaspoons paprika (smoked paprika, if available)
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon black pepper (cracked or finely ground)
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
Directions:

Prepare the Cajun Honey Butter:
In a small bowl, combine the Cajun seasoning, garlic powder, Italian seasoning, paprika, cayenne pepper, onion powder, black pepper, and salt. Set aside the remaining seasoning for future use.
Beat the butter with an electric hand mixer for 2 minutes until it becomes light and fluffy.
Add the honey to the butter and blend until smooth, using a blender or mixing by hand. Stir in 1 tablespoon of the Cajun seasoning to the butter-honey mixture.

Prepare the Salmon:
Pat the salmon fillets dry with a paper towel to remove any excess moisture. Rub a little oil on both sides of the fillets.
Season the fillets with salt and the remaining Cajun seasoning mixture to taste.

Cook the Salmon:
Preheat a grill or grill pan over medium-high heat. Cook the salmon for 6-8 minutes per side, or until the salmon is opaque and crusty on the outside. Adjust the cooking time based on the thickness of the fillets.

Finish with Cajun Honey Butter:
Once the salmon is done cooking, turn off the heat and spread a generous amount of the Cajun honey butter over each fillet. Allow the butter to melt for about 30 seconds.
Use the back of a spoon to spread the melted butter over the salmon evenly, and flip the fillets to coat the other side.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 330 kcal per serving | Servings: 4 servings

11/07/2024

Cream Cheese Corn Casserole
Ingredients:
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) creamed corn
1 package (8 oz) cream cheese, softened and cut into cubes
1/4 cup butter, melted
1/4 cup milk
1 tablespoon sugar (optional, for a touch of sweetness)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional for topping)
1/4 cup chopped green onions (optional, for garnish)
Instructions:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2: Mix the Casserole
In a large bowl, combine the drained whole kernel corn, creamed corn, cream cheese, melted butter, milk, sugar (if using), salt, and pepper.
Stir until the cream cheese is well incorporated, and the mixture is smooth.
Step 3: Bake the Casserole
Pour the mixture into the prepared baking dish.
If you’re using shredded cheddar cheese, sprinkle it evenly on top.
Bake in the preheated oven for 30-35 minutes, until the casserole is bubbly and the top is lightly golden.
Step 4: Garnish and Serve
Once done, remove from the oven and let it cool for about 5 minutes.
If you like, sprinkle some chopped green onions on top for added color and flavor before serving.
Tips:
For a bit of crunch, you can add crushed Ritz crackers or French fried onions on top during the last 5 minutes of baking.
This dish pairs wonderfully with holiday meals or as a side for grilled meats.
Enjoy this indulgent and creamy Cream Cheese Corn Casserole that’s always a crowd-pleaser!

11/07/2024

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce

Ingredients for the Cheddar Bay Biscuits:

1 package Cheddar Bay Biscuit Mix
1 tsp garlic powder
1 tsp Italian seasoning
For the Crab Filling:

1 lb lump crab meat, fully cooked
1/4 tsp paprika
1/2 tsp onion powder
1/2+ cup mayonnaise
1 tbsp mustard
1/2 sleeve Ritz crackers, crushed
1 cup grated Parmesan cheese
For the Lemon Butter Sauce:

1 tsp lemon juice
2 tbsp melted butter
Directions:

Prepare the Biscuit Mix: Follow the directions on the Cheddar Bay Biscuit mix package and set the dough aside.
Preheat the Oven: Preheat your oven to 375°F (190°C) and spray two muffin tins with nonstick spray to prevent sticking.
Make the Crab Filling: In a bowl, combine the lump crab meat, paprika, onion powder, mustard, mayonnaise, and crushed Ritz crackers. Stir everything together, adding more mayonnaise if needed for moisture until the filling is well-combined and cohesive.
Form the Biscuits: Dusted with a little flour, take a scoop of the biscuit dough and shape it into a small cup in your hands. Add a generous scoop of the crab filling into the center and cover it with another layer of biscuit dough.
Place in Muffin Tins: Place each stuffed biscuit into the prepared muffin tins, ensuring the crab mixture is fully enclosed by the biscuit dough.
Bake: Bake for 12-15 minutes or until golden brown. The biscuits should rise slightly and become a rich golden color.
Make the Lemon Butter Sauce: While the biscuits are baking, combine the melted butter and lemon juice in a small bowl and stir to combine.
Finish and Serve: Once the biscuits are done, brush them with the lemon butter sauce while they’re still hot for an extra burst of flavor. Serve warm and enjoy your indulgent crab-stuffed Cheddar Bay Biscuits!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 320 kcal per biscuit | Servings: 12 biscuits

11/07/2024

Golden Garlic Chicken Bites over Creamy Parmesan Past

Ingredients for the Golden Garlic Chicken Bites:

1 lb chicken breast, cut into bite-sized pieces
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp paprika
Salt and pepper to taste
For the Creamy Parmesan Pasta:

8 oz pasta (such as fettuccine or spaghetti)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:

Prepare the Garlic Chicken Bites:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chicken breast pieces to the skillet and season with paprika, salt, and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.

Prepare the Creamy Parmesan Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
In the same pot, melt the butter over medium heat. Add the heavy cream and bring to a simmer, stirring constantly.
Once the cream begins to thicken, stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Combine and Serve:
Add the cooked pasta to the creamy Parmesan sauce, tossing to coat the pasta evenly. Serve the pasta topped with the golden garlic chicken bites. Garnish with fresh parsley, if desired, and enjoy!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 540 kcal per serving | Servings: 4 servings

11/07/2024

Salmon Shrimp Cheesy Broccoli Corn
Ingredients for the Salmon:

4 salmon fillets (6 ounces each)
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon dried dill
Salt and pepper to taste
For the Shrimp:

1/2 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste
For the Cheesy Broccoli:

1 pound broccoli florets
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
Salt and pepper to taste
For the Corn:

2 cups corn kernels (fresh or frozen)
1 tablespoon butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:

Prepare the Salmon: In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried dill, salt, and pepper.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.
Preheat your grill or skillet over medium-high heat and cook the salmon for about 4-5 minutes per side, or until cooked through and golden brown with grill marks. Remove from heat and set aside.

Prepare the Shrimp: In a small bowl, combine the olive oil, minced garlic, lemon juice, salt, and pepper.
Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the skillet and set aside.

Make the Cheesy Broccoli: Steam the broccoli florets until tender, about 5-7 minutes, then drain and set aside.
In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring constantly for 1 minute.
Gradually whisk in the milk, stirring until the sauce thickens, about 3-4 minutes.
Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.
Pour the cheese sauce over the steamed broccoli and mix to coat the broccoli evenly.

Prepare the Corn: In a skillet, melt the butter over medium heat, add the corn kernels, and cook for 5 minutes, stirring occasionally until heated through.
Season with salt and pepper and garnish with freshly chopped parsley, if desired.

Serve: Plate the grilled salmon fillets and shrimp, then serve alongside the cheesy broccoli and corn. Garnish with additional lemon wedges and parsley, if desired.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 450 kcal per serving | Servings: 4 servings

YummyCooke Recipes

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11/07/2024

11/07/2024

11/07/2024

11/07/2024

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