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Yummy Recipes, Los Angeles, CA (2026)

08/04/2026

Pico de Gallo - The Best Salsa!

This fresh and vibrant Pico de Gallo is bursting with classic Mexican flavors, making it the perfect chunky salsa for chips, tacos, grilled meats, or anything that needs a zesty kick!

Ingredients:

4-5 ripe Roma tomatoes, diced (about 2 cups)
½ medium white onion, finely diced
1-2 fresh jalapeño peppers, finely minced (remove seeds and veins for less heat)
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice (from about 1 large lime)
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

Instructions:

Combine Ingredients: In a medium bowl, gently combine the diced tomatoes, finely diced onion, minced jalapeño, and chopped fresh cilantro.
Add Lime Juice and Seasoning: Pour the fresh lime juice over the mixture. Sprinkle with salt and black pepper.
Toss Gently: Gently toss all the ingredients together until well combined.
Chill (Recommended): For the best flavor, cover the bowl and refrigerate the Pico de Gallo for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.
Serve: Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Enjoy ❤️👇👇👇

08/04/2026

Creamy Shrimp Pasta with Mushrooms

This rich and satisfying pasta dish features tender shrimp and savory mushrooms in a luscious cream sauce, making it a perfect meal for any night of the week.

Ingredients:

1 pound pasta (fettuccine, linguine, or penne work well)
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
¼ cup chopped fresh parsley
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Optional: Pinch of red pepper flakes for a touch of heat

Instructions:

Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Shrimp: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
Sauté Mushrooms & Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add red pepper flakes if using.
Make Creamy Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the ½ cup of grated Parmesan cheese until melted and the sauce thickens slightly. Season with Italian seasoning, salt, and freshly ground black pepper to taste. If the sauce seems too thick, add a little of the reserved pasta water.
Combine Everything: Add the cooked pasta and cooked shrimp back into the skillet with the creamy mushroom sauce. Toss gently to coat everything evenly.
Serve: Stir in the chopped fresh parsley. Serve immediately, topped with extra grated Parmesan cheese if desired.

Enjoy ❤️👇👇👇

08/04/2026

Strawberry Sheet Cake with Fresh Strawberry Purée and Cream Cheese Freeze-Dried Strawberry Frosting

This delightful sheet cake is bursting with fresh strawberry flavor in every bite, from the moist cake itself to the vibrant, tangy cream cheese frosting!

Ingredients:

For the Strawberry Sheet Cake:

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup fresh strawberry purée (about 1 ½ cups fresh strawberries, blended)
½ cup buttermilk (or ½ cup milk + ½ teaspoon lemon juice or white vinegar, let sit 5 min)

For the Cream Cheese Freeze-Dried Strawberry Frosting:

8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons freeze-dried strawberry powder (from about 1 ounce freeze-dried strawberries, pulverized)
1 teaspoon vanilla extract
1-2 tablespoons milk or heavy cream (as needed for consistency)
Fresh strawberries, for garnish (optional)

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Make Strawberry Purée: Wash and hull about 1 ½ cups of fresh strawberries. Blend them in a food processor or blender until smooth. Measure out 1 cup of the purée.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and strawberry purée. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Pour into Pan & Bake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool Completely: Let the cake cool completely in the pan on a wire rack before frosting.
Make Freeze-Dried Strawberry Frosting: To make freeze-dried strawberry powder, pulverize freeze-dried strawberries in a food processor or blender until finely ground. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually beat in the sifted powdered sugar and freeze-dried strawberry powder until smooth. Stir in the vanilla extract. Add milk or heavy cream 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Frost and Serve: Once the cake is completely cool, spread the cream cheese freeze-dried strawberry frosting evenly over the top. Garnish with fresh strawberries, if desired. Slice and serve.

Enjoy ❤️👇👇👇

08/04/2026

Mediterranean Tomato and Spinach Pasta (30 Minute Meal!)

This vibrant and healthy pasta dish is packed with the fresh flavors of the Mediterranean, featuring juicy tomatoes and tender spinach in a light sauce – all dairy-free and ready in just 30 minutes!

Ingredients:

1 pound pasta (spaghetti, linguine, or penne work well)
2 tablespoons olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 cup vegetable broth
1 pint cherry tomatoes or grape tomatoes, halved
5 ounces fresh baby spinach, roughly chopped
½ cup Kalamata olives, halved
¼ cup chopped fresh basil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: Pinch of red pepper flakes for a touch of heat

Instructions:

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Tomatoes & Broth: Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano and red pepper flakes (if using). Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Add Fresh Tomatoes & Spinach: Stir in the halved cherry tomatoes and fresh baby spinach. Cook until the spinach wilts, about 1-2 minutes.
Combine Everything: Add the cooked and drained pasta to the skillet with the sauce and vegetables. Stir in the halved Kalamata olives and chopped fresh basil. Toss gently to coat everything evenly. Add a little of the reserved pasta water if the sauce seems too thick.
Serve: Season with salt and freshly ground black pepper to taste. Serve hot.

Enjoy ❤️👇👇👇

08/03/2026

Simple Cherry Greek Yogurt Cake

This delightful Cherry Greek Yogurt Cake is incredibly easy to make, with only 20 minutes of prep time, and boasts a wonderfully moist and tender texture, thanks to the Greek yogurt. It's perfect for a quick sweet treat!

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup plain Greek yogurt (full-fat or low-fat)
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cherries, pitted and halved (if frozen, do not thaw)

Optional Simple Glaze:

1 cup powdered sugar
2-3 tablespoons milk or cherry juice

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add Yogurt: Mix in the Greek yogurt until just combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Cherries: Gently fold in the pitted and halved fresh or frozen cherries.
Pour into Pan: Pour the batter evenly into the prepared cake pan and smooth the top.
Bake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
Cool in Pan: Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the wire rack to cool completely.
Make Glaze (Optional): If desired, whisk together the powdered sugar and milk or cherry juice in a small bowl until smooth and drizzly.
Glaze and Serve: Once the cake is completely cool, drizzle the glaze over the top. Slice and serve.

Enjoy ❤️👇👇👇

08/03/2026

Pear Almond Cake (15-Minute Prep!)

This delightful Pear Almond Cake is incredibly easy to whip up, with only 15 minutes of prep time, making it perfect for a quick sweet treat. Plus, it's easily adaptable to be gluten-free!

Ingredients:

1 ½ cups all-purpose flour (or a 1:1 gluten-free all-purpose flour blend for GF option)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
½ cup buttermilk (or ½ cup milk + ½ teaspoon lemon juice or white vinegar, let sit for 5 minutes)
2 ripe pears (such as Bartlett or Anjou), peeled, cored, and thinly sliced
½ cup sliced almonds

Optional Almond Glaze:

1 cup powdered sugar
2-3 tablespoons milk
¼ teaspoon almond extract

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour (or GF flour blend), baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
Beat in Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Arrange Pears: Pour half of the batter into the prepared cake pan. Arrange about half of the thinly sliced pears over the batter.
Add Remaining Batter & Pears: Gently pour the remaining cake batter over the pears, spreading it evenly. Arrange the remaining pear slices decoratively on top of the batter.
Sprinkle with Almonds: Sprinkle the sliced almonds evenly over the top of the cake batter.
Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Make Almond Glaze (Optional): While the cake is cooling, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk if needed to reach a drizzable consistency.
Glaze and Serve: Once the cake is completely cool, drizzle the almond glaze over the top, if desired. Slice and serve.

Enjoy ❤️👇👇👇

08/03/2026

Creamy Orzo with Green Peas and Crispy Prosciutto

This dish features tender orzo in a luscious, creamy sauce, brightened by sweet green peas and topped with crispy, savory prosciutto. It's a comforting yet elegant meal!

Ingredients:

1 tablespoon olive oil
4 ounces prosciutto, thinly sliced
1 tablespoon unsalted butter
1 small shallot or ½ small yellow onion, finely minced
2 cloves garlic, minced
1 cup uncooked orzo pasta
3 cups chicken broth (or vegetable broth)
½ cup heavy cream
1 cup fresh or frozen green peas (thawed if frozen)
½ cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

Instructions:

Crisp Prosciutto: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced prosciutto and cook until crispy, about 3-5 minutes. Remove the crispy prosciutto from the skillet and place it on a paper towel-lined plate to drain. Once cooled, roughly crumble it.
Sauté Aromatics: Reduce the heat to medium-low. Add the butter to the same skillet. Add the finely minced shallot (or onion) and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Toast Orzo & Add Broth: Add the uncooked orzo pasta to the skillet and stir to toast it lightly for about 1 minute. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Add Cream & Peas: Stir in the heavy cream and fresh or thawed green peas. Cook for 2-3 minutes, stirring constantly, until the peas are heated through and the sauce thickens.
Stir in Parmesan & Season: Stir in the ½ cup of grated Parmesan cheese until melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
Serve: Stir in the chopped fresh parsley. Serve immediately, topped generously with the crispy crumbled prosciutto and extra grated Parmesan cheese if desired.

Enjoy ❤️👇👇👇

08/03/2026

Strawberry Pineapple Salsa!

This vibrant and refreshing salsa is a perfect blend of sweet and tangy, with a hint of spice. It's fantastic with grilled chicken or fish, pork, or simply with tortilla chips!

Ingredients:

1 cup fresh strawberries, hulled and diced
1 cup fresh pineapple, diced
½ red onion, finely diced
1 jalapeño, finely minced (remove seeds for less heat)
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon honey or agave nectar (optional, for extra sweetness)
Pinch of salt

Instructions:

Prepare Fruit & Veggies: In a medium bowl, gently combine the diced strawberries, diced pineapple, finely diced red onion, minced jalapeño, and chopped fresh cilantro.
Make the Dressing: Drizzle the fresh lime juice over the fruit and vegetables. If desired, add the honey or agave nectar.
Season: Add a pinch of salt to taste.
Toss Gently: Gently toss all the ingredients together until well combined.
Chill (Optional): For best flavor, cover and refrigerate the salsa for at least 15-30 minutes before serving, allowing the flavors to meld.
Serve: Serve chilled or at room temperature with your favorite grilled meats, seafood, or tortilla chips.

Enjoy ❤️👇👇👇

08/02/2026

Garlic Butter Chicken with Zucchini and Corn (One-Pan, 30-Minute Meal)

This quick and easy one-pan meal is packed with tender, savory garlic butter chicken and fresh summer vegetables, making it a perfect weeknight dinner!

Ingredients:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 medium zucchini, chopped into ½-inch pieces
2 cups fresh or frozen corn kernels (thawed if frozen)
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and freshly ground black pepper to taste
Optional: Pinch of red pepper flakes for a little heat

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Season Chicken & Veggies: In a large bowl, combine the chicken pieces, chopped zucchini, and corn kernels.
Make Garlic Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, Italian seasoning, paprika, salt, and black pepper. Add red pepper flakes if using.
Coat Ingredients: Pour the garlic butter sauce over the chicken and vegetables. Toss everything together until well coated.
Arrange on Pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
Bake: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.
Serve: Serve hot directly from the pan.

Enjoy ❤️👇👇👇

08/02/2026

Butternut Squash and Spinach 3-Cheese Lasagna

This comforting lasagna is packed with the creamy sweetness of butternut squash, fresh spinach, and a delightful blend of three cheeses. It's a wonderful vegetarian meal perfect for a cozy dinner. You can also easily use pumpkin purée as a substitute for butternut squash.

Ingredients:

1 (10-12 ounce) package lasagna noodles (oven-ready or regular)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can butternut squash purée (or equivalent homemade from roasted squash or pumpkin purée)
½ cup vegetable broth
½ cup heavy cream
½ teaspoon nutmeg
Salt and freshly ground black pepper to taste

For the Cheese Layers:

15 ounces ricotta cheese (about 2 cups)
5 ounces fresh baby spinach, roughly chopped and squeezed dry
1 large egg, lightly beaten
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
Optional: 4 ounces (½ cup) mascarpone cheese for extra creaminess in the sauce

Instructions:

Prepare Lasagna Noodles: If using regular lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cold water, and lay flat to prevent sticking. If using oven-ready noodles, no pre-cooking is needed.
Preheat Oven: Preheat your oven to 375°F (190°C).
Make Butternut Squash Sauce: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the butternut squash purée, vegetable broth, heavy cream, and nutmeg. Bring to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.
Make Spinach-Ricotta Mixture: In a medium bowl, combine the ricotta cheese, roughly chopped and squeezed dry spinach, and the lightly beaten egg. Stir in ¼ cup of the grated Parmesan cheese. Season with salt and pepper.
Assemble Lasagna: Spread a thin layer of the butternut squash sauce on the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce (trimming to fit if necessary).
Spread half of the spinach-ricotta mixture over the noodles.
Top with about one-third of the remaining butternut squash sauce.
Sprinkle with one-third of the shredded mozzarella cheese.
Repeat layers: noodles, remaining spinach-ricotta mixture, another third of butternut squash sauce, another third of mozzarella.
Finish with a final layer of noodles, the remaining butternut squash sauce, and the remaining shredded mozzarella cheese and ¼ cup of grated Parmesan cheese on top.
Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Rest & Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and makes for cleaner slices.

Enjoy ❤️👇👇👇

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