yummy recipes

02/03/2026

Slow Cooker Barbequed Beef Ribs 🍖🔥 - Don’t LOSE this Recipe!

Ingredients:

2–3 lbs beef ribs

1 cup barbecue sauce

½ cup beef broth

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt & black pepper to taste

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Full Recipe in (c.o.m.m.e.n.t).

02/02/2026

Ingredients
1-2 tomatoes

Sel de Mer flocon (or sel Casher)

Poivre noir fraîchement craqué (Nice, if you're aiming for that pie cup!)

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02/02/2026

Mughlai Chicken Changezi
Ingredients:
For the chicken:
• 500 grams or 1.1 lb chicken, bone-in, skinless
• 1/2 cup fresh yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/3 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chili powder (non-spicy) or regular chili powder
• Salt as needed
• 2 tablespoons oil for roasting the chicken
For the onion-cashew paste:
• 2 medium-size onions, chopped
• 7-8 cashews
• 1 tablespoon oil for frying
For the gravy:
• 2 tablespoons oil or ghee (clarified butter)
• 1 tablespoon ginger-garlic paste
• 2 medium-size tomatoes, grated
• 1/3 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (non-spicy)
• 1/2 cup milk
• 2 tablespoons fresh cream
• 1/2 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi
• 1/2 teaspoon chaat masala powder
• Salt as required
• 1/2 cup warm water
Directions:
1. Marinate the Chicken:
o In a large bowl, mix the yogurt, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, and salt.
o Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.
2. Prepare the Onion-Cashew Paste:
o Heat 1 tablespoon of oil in a pan over medium heat.
o Add the chopped onions and sauté until golden brown.
o Add the cashews and sauté for another 2-3 minutes until they are lightly browned.
o Remove from heat and let it cool. Once cooled, blend the onion and cashews into a smooth paste. Set aside.
3. Roast the Chicken:
o Heat 2 tablespoons of oil in a large skillet over medium-high heat.
o Add the marinated chicken pieces and roast them until they are browned on all sides. Remove the chicken and set aside.
4. Prepare the Gravy:
o In the same skillet, add 2 tablespoons of oil or ghee and heat over medium heat.
o Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
o Add the grated tomatoes and cook until the oil separates from the masala.
o Add the turmeric powder and Kashmiri red chili powder, and cook for another minute.
o Stir in the onion-cashew paste and cook for 3-4 minutes until well combined.
o Add the milk, fresh cream, garam masala, cumin powder, coriander powder, kasuri methi, and chaat masala powder. Mix well.
o Season with salt to taste.
5. Combine and Simmer:
o Add the roasted chicken pieces to the gravy and mix well to coat the chicken with the sauce.
o Pour in the warm water and stir to combine.
o Cover and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
6. Serve:
o Garnish with fresh coriander leaves, if desired, and serve hot with naan, roti, or steamed rice. Enjoy your delicious Mughlai Chicken Changezi!

02/02/2026

02/02/2026

🍰 Southern Pecan Pie Cheesecake
🧾 Ingredients

For the crust

2 cups (200 g) graham cracker crumbs

½ cup (113 g) unsalted butter, melted

2 tablespoons brown sugar

For the cheesecake layer

16 oz (450 g) cream cheese, softened

¾ cup (150 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) sour cream

For the pecan pie topping

1 cup (120 g) pecan halves

½ cup (120 ml) corn syrup

½ cup (100 g) brown sugar

2 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

👩‍🍳 Step-by-Step Instructions

Prepare the crust
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside.

Make the cheesecake filling
Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla and sour cream. Pour over the baked crust and smooth the top.

Prepare the pecan pie topping
In a bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in pecan halves.

Assemble & bake
Carefully spoon the pecan mixture over the cheesecake layer.
Bake for 55–65 minutes, until the center is set with a slight jiggle.

Cool & chill
Let cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

🧊 Storage Directions

Refrigerator: Store covered for up to 5 days

Freezer: Freeze slices individually for up to 2 months

02/26/2025

Crockpot Barbecue Ribs
Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs
Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
Enjoy!

02/26/2025

🌶️🍤 Spicy Cajun Shrimp and Grilled Steak 🍖🔥

Get ready for a flavor explosion! This delicious dish combines the zesty kick of Cajun shrimp with perfectly grilled steak. It's sure to impress your friends and family! 😍👨‍🍳

Ingredients:
- 2 ribeye or New York strip steaks (about 1-inch thick)
- 2 tbsp olive oil (for steak)
- Salt and black pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil (for shrimp)
- 1 1/2 tbsp Cajun seasoning
- 4 cloves garlic, minced
- Juice of 1 lemon
- Fresh chopped parsley, for garnish
- Lemon wedges (for serving)
- Grilled vegetables or a side of rice (optional)

Directions:
1. Season the steaks with olive oil, salt, and pepper. Let them sit at room temperature for 20-30 minutes before grilling.
2. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, and minced garlic. Marinate for 10-15 minutes.
3. Preheat your grill to medium-high heat. Grill the steaks for 4-5 minutes per side or to your desired doneness. Let them rest for 5-10 minutes before slicing.
4. Heat a skillet or grill pan. Cook the shrimp for 2-3 minutes per side until pink. Squeeze lemon juice over them and garnish with parsley.
5. Serve hot with lemon wedges and your favorite sides like grilled veggies or rice.

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02/26/2025

02/26/2025

WOULD YOU EAT THIS ITALIAN SAUSAGE WITH PEPPERS AND ONIONS 🌶️🌭

Ingredients:

4 Italian sausages (mild or spicy, your choice)
2 bell peppers, sliced (any color)
1 large onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
Fresh basil or parsley (optional for garnish)
Crusty bread or hoagie rolls (optional for serving)
Instructions:

Heat olive oil in a large skillet or pan over medium heat.
Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until softened.
Sprinkle with garlic powder, oregano, salt, and pepper. Stir to combine.
Slice the sausages and add them back to the pan with the peppers and onions. Continue cooking for another 5-7 minutes, allowing the flavors to meld.
Serve with crusty bread, hoagie rolls, or enjoy as is!
Enjoy your Italian-inspired meal!

02/26/2025

Cheesy Loaded Beef Fries 🍟🧀🥩
Ingredients:
- 1 bag (1 lb) frozen French fries
- 1 pound ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce (or your favorite tomato sauce)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional: sour cream, green onions, or jalapeños for garnish

Directions:

1. **Cook the Fries:**
- Preheat your oven to 425°F (220°C). Spread the French fries evenly on a baking sheet and cook according to the package instructions until golden and crispy.
2. **Prepare the Beef Mixture:**
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
- Add diced onion and garlic to the skillet and sauté until softened.
- Season with paprika, chili powder, salt, and pepper. Stir in marinara sauce and simmer for 5 minutes.
3. **Assemble the Dish:**
- Transfer the cooked fries to a baking dish.
- Evenly spoon the beef mixture over the fries.
- Sprinkle cheddar and mozzarella cheeses over the top.
4. **Bake:**
- Bake in the oven for 10 minutes, or until the cheese is melted and bubbly.
5. **Serve:**
- Garnish with sour cream, chopped green onions, or jalapeños if desired. Serve hot and enjoy!
Prep time: 15 minutes, Cooking time: 25 minutes, Servings: 4, Calories: ~450 kcal per serving.

02/25/2025

Beef Roast with Mashed Potatoes, Green Beans & Gravy

BEEF ROAST:
3-4 lb beef chuck roast or bottom round roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
3 cloves garlic, minced
2 onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cups beef broth
Fresh thyme and rosemary sprigs
Instructions:

Preheat oven to 325°F
Season roast generously with salt and pepper
Heat oil in a large Dutch oven over medium-high heat
Sear roast on all sides until well-browned, about 4-5 minutes per side
Add vegetables, herbs, and broth
Cover and roast for 2.5-3 hours until fork-tender

MASHED POTATOES:
3 lbs Yukon Gold potatoes, peeled and quartered
1/2 cup butter
1/2-3/4 cup warm milk
Salt and pepper to taste
Instructions:

Boil potatoes in salted water until tender, about 20 minutes
Drain and return to pot
Add butter and warm milk
Mash until smooth and creamy
Season to taste

GREEN BEANS:
1 lb fresh green beans, trimmed
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:

Blanch beans in boiling water for 4-5 minutes
Drain and shock in ice water
Before serving, sauté in butter with garlic until heated through

GRAVY:
Pan drippings from roast
1/4 cup flour
2-3 cups beef broth
Salt and pepper to taste
Instructions:

Remove roast and strain drippings
In the same pot over medium heat, whisk flour into drippings
Gradually add broth, whisking constantly until thickened
Season to taste

To serve: Slice the roast against the grain and arrange on plates with mashed potatoes and green beans. Pour warm gravy over everything.

02/25/2025

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
1 tbsp dried thyme
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the potatoes, carrots, zucchini, olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, until the vegetables are tender and golden brown, stirring halfway through.
Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini!