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Yummy Recipes, new york, New York, NY (2026)

03/29/2026

**Grilled Garlic Shrimp: The Ultimate Easy & Flavorful Recipe**

Hello everyone! Ready for a dinner that's as delightful as it is simple? This Grilled Garlic Shrimp recipe is perfect for a weeknight meal or a relaxed weekend gathering. It's packed with delicious flavor and incredibly easy to whip up, making it a favorite for us all!

**Why you'll love this recipe:**

* **Super Quick:** Ready in under 20 minutes!
* * **Minimal Effort:** Grilling makes cleanup a breeze.
* * **Bursting with Flavor:** The garlic and lemon are a match made in heaven.
* * **Healthy & Light:** A wonderful option for a nutritious meal.

Let's get grilling!

**Yields:** 4 servings

**Prep time:** 10 minutes

**Cook time:** 6-8 minutes

**Ingredients:**

* 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
* * 2 tablespoons olive oil
* * 4 cloves garlic, minced (about 1.5 teaspoons)
* * 1/2 teaspoon dried oregano
* * 1/4 teaspoon salt (or to taste)
* * 1/8 teaspoon black pepper (or to taste)
* * 1 tablespoon fresh lemon juice
* * Optional garnish: Fresh parsley, chopped

**Equipment:**

* Grill or grill pan

**Instructions:**

1. **Prep the Shrimp:** Pat the shrimp dry with a paper towel. This helps them get a nice sear on the grill.
2. 2. **Make the Marinade:** In a medium bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper. Stir well to combine.
3. 3. **Coat the Shrimp:** Add the shrimp to the bowl with the marinade. Toss gently to ensure all the shrimp are evenly coated. Let it sit for about 5 minutes while you preheat the grill.
4. 4. **Preheat Your Grill:** Preheat your grill to medium-high heat. If using a grill pan, place it on the stovetop over medium-high heat. Lightly oil the grill grates or grill pan to prevent sticking.
5. 5. **Grill the Shrimp:** Place the marinated shrimp in a single layer on the hot grill.
6. 6. **Cook Quickly:** Grill for 3-4 minutes per side, or until the shrimp turn pink and opaque and have nice grill marks. Be careful not to overcook, as they can become tough.
7. 7. **Add Lemon Zest:** Once the shrimp are cooked, remove them from the grill and place them back in the bowl. Drizzle with fresh lemon juice and toss gently.
8. 8. **Serve & Enjoy!** Serve your delicious grilled garlic shrimp immediately. A sprinkle of fresh chopped parsley makes for a lovely presentation.

These shrimp are wonderful on their own, served over a simple salad, or with your favorite side of steamed vegetables or brown rice. We hope you enjoy this easy and flavorful recipe as much as we do! Let us know in the comments how you liked it! Happy cooking! .

03/27/2026

Marinade érable-soya pour le poulet

Ingrédients

60 ml (¼ tasse) de sirop d’érable
60 ml (¼ tasse) de sauce soya
60 ml (¼ tasse) de jus de citron
150 ml (⅔ tasse) d’huile d’olive
15 ml (1 c. à soupe) d’ail haché
5 ml (1 c. à thé) de gingembre haché
Sel et poivre, au goût
Quantité suffisante de poulet ou de volaille de votre choix (poitrines, cuisses, ailes, etc.)

Préparation
Dans un bol moyen, fouetter ensemble le sirop d’érable, la sauce soya, le jus de citron, l’huile d’olive, l’ail haché, le gingembre, le sel et le poivre jusqu’à ce que la marinade soit bien homogène.
Verser la marinade dans un grand sac de plastique à fermeture hermétique. Ajouter les morceaux de poulet ou de volaille. Fermer le sac et bien masser pour que la viande soit complètement enrobée.
Laisser mariner au réfrigérateur au moins 1 heure (idéalement 4 à 6 heures ou toute une nuit pour un maximum de saveur).
Cuire sur le BBQ, à la poêle ou au four selon votre méthode préférée.

03/27/2026

Creamy Chicken Bacon Ranch Pasta (Easy & Delicious Dinner)
Ingredients
- 12 oz pasta (penne or rotini)
- 2 cups cooked chicken, diced or shredded
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (or half-and-half for extra richness)
- 1 cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened (optional, for extra creaminess)
- Salt and black pepper, to taste
- 2 tablespoons chopped green onions or parsley (optional)

Instructions
1. Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk and chicken broth until smooth. Simmer 3–5 minutes, stirring, until slightly thickened.
5. Stir in ranch seasoning, cheddar, Parmesan, and cream cheese (if using) until melted and creamy.
6. Add chicken and bacon, then add the cooked pasta. Toss to coat.
7. If needed, loosen with a splash of reserved pasta water. Taste and season with salt and pepper.
8. Serve hot, topped with green onions or parsley if desired.

03/27/2026

Truffle Mushroom and Swiss Cheeseburger

Ingredients:
1 lb ground beef
1 cup sliced mushrooms
4 slices Swiss cheese
2 tbsp truffle oil
Salt and pepper to taste
4 burger buns
Lettuce and tomato for topping

Instructions:
1. Begin by preheating your grill or skillet over medium-high heat.
2. In a skillet, pour in the truffle oil and sauté the sliced mushrooms until they are golden brown.
3. Take the ground beef and season it with salt and pepper, then shape it into four equal patties.
4. Cook the patties on the grill for approximately 4-5 minutes on each side, or until they reach your desired level of doneness.
5. In the last minute of cooking, add a slice of Swiss cheese on each patty to allow it to melt.
6. Toast the burger buns on the grill or in your skillet until they are lightly browned.
7. To assemble the burgers, place a patty with the melted cheese on the bottom bun, followed by the sautéed mushrooms, lettuce, and slices of tomato.
8. Serve the burgers right away to enjoy their delicious freshness.

Nutrition:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 650 kcal
Servings: 4 servings

03/27/2026

🇩🇪 Pumpernickel 🇩🇪
Dense, dark rye bread with slightly sweet flavor.

Ingredients

• 250 g rye flour
• 125 g whole wheat flour
• 60 ml molasses
• 10 g salt
• 7 g dry yeast
• 250 ml warm water

Instructions

1️⃣ Mix warm water and yeast.
2️⃣ Combine flours and salt.
3️⃣ Add molasses and yeast mixture.
4️⃣ Knead into firm dough.
5️⃣ Let rise 1 hour.
6️⃣ Shape into loaf.
7️⃣ Place in greased tin.
8️⃣ Bake at 170°C for 60 minutes.
9️⃣ Cool completely before slicing.

03/27/2026

WOULD YOU EAT THIS 🥣 Creamy Sausage Pasta Soup Recipe
Ingredients:
1 lb Italian sausage (mild or hot, your choice)
1 tablespoon olive oil (optional, if sausage is lean)
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream
1 ½ cups ditalini pasta (or any small pasta)
1 teaspoon Italian seasoning
Salt & pepper to taste
1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the sausage:
In a large soup pot over medium heat, cook the sausage until browned. Break it up into bite-sized pieces as it cooks. Remove excess grease if necessary.
Sauté veggies:
Add the diced onions, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
Add broth & seasonings:
Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a boil.
Add pasta:
Stir in the ditalini pasta and reduce the heat to medium. Simmer until pasta is al dente (about 10–12 minutes).
Make it creamy:
Stir in the heavy cream and shredded cheese. Let the cheese melt completely and soup thicken slightly. Adjust seasoning if needed.
Serve:
Garnish with chopped parsley and an extra sprinkle of cheese if desired. Serve hot with crusty bread!

03/27/2026

Slow Cooker beef stew

INGREDIENTS

3 Tbsp olive oil

1kg cubed chuck steak (3cm cubes)

1 med onion, diced

3 cloves garlic, minced

1/4 cup red wine

3 cups real beef stock

2 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 1/2 tsp sugar

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp cracked pepper

8 small red potatoes, quartered

4 small carrots, cut into chunks

1 celery stalk sliced, leaves as well

1 small zucchini, cut into chunks

1/4 cup diced red capsicum

2 Tbsp cornflour (To thicken at the end)

FRESH HERBS (If using dry herbs 1/2 the amounts or use 1 1/2 tbsp mixed herbs)

1 tbsp sage,

1/2 tbsp thyme leaves

1 1/2 tbsp each of oregano leaves, garlic chives, chives roughly chopped.

3 bay leaves

About 12cm stalk of rosemary or 1 tsp dried.

3 tbsp finely chopped parsley (Add at the end of cooking time)

Crusty bread (optional)

INSTRUCTIONS

Heat oil in large pan or in slow cooker bowl ( If it has a sear mode) on medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

Add onion to pan/bowl and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. (If using a pan after the 1 minute mark pour in some of the beef stock to deglaze the pan & pour in to slow cooker bowl. (The rest of the directions are for the slow cooker only)

Pour in wine. Add stock, tomato paste, Worcestershire, sugar, paprika, salt, and pepper.

Return beef to slow cooker bowl add vegetables & herbs (except parsley). Stir well. Cook on low 7 hrs

Remove rosemary stalk & bay leaves, if needed thicken with cornflour mixed in 1/4 cup water and let cook for another 5 minutes..Add parsley & season to taste if needed.

Serve with some crusty bread.

You could cut the meat smaller if you like and add what ever vegetables you have on hand. You can also skip the browning sections and just put everything in the slow cooker to save some time.

03/27/2026

Grab some shrimp - fresh or frozen, doesn't matter as long as they're peeled and deveined. Whip up the recipe in a snap, pop it in the oven for 15, and you've got a healthy dinner that people will devour!

2–3 points Weight Watchers-friendly garlic butter baked shrimp recipe:

Ingredients:

1 lb shrimp (peeled, deveined)

2 tbsp light butter

3 garlic cloves (minced)

1/2 tsp paprika

1/4 tsp red pepper flakes (optional)

Juice of 1/2 lemon

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

Directions:

Preheat oven to 375°F (190°C).

Melt butter; mix with garlic, paprika, lemon juice, salt, and pepper.

Place shrimp in a baking dish; pour butter mixture over them.

Bake 8–10 minutes until shrimp are pink.

Garnish with parsley and serve.

WW Points: ~2–3 points per serving (depending on butter brand)

03/27/2026

The smell alone will bring everyone to the kitchen when this pot roast is cooking.

There's just something magical about a slow cooker meal on a chilly evening. My family's eyes lit up when they saw this tender, fall-apart roast coming out of the oven, all those veggies perfectly softened. It’s pure, cozy comfort in a bowl.

**Slow Cooker Pot Roast with Gravy**

**Ingredients:**

* 3-4 pound chuck roast

* 1 tablespoon olive oil

* Salt and freshly ground black pepper

* 1 large onion, chopped

* 3 carrots, peeled and cut into chunks

* 3 celery stalks, cut into chunks

* 4 cloves garlic, minced

* 1 cup beef broth

* 1/2 cup dry red wine (optional, but adds great depth)

* 2 tablespoons Worcestershire sauce

* 1 teaspoon dried thyme

* 1 teaspoon dried rosemary

* 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for gravy)

**Instructions:**

1. Pat the chuck roast dry with paper towels. Season generously all over with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned. This step is key for flavor!

3. Place the seared roast in your slow cooker.

4. Scatter the chopped onion, carrots, and celery around the roast. Sprinkle the minced garlic over the veggies.

5. In a small bowl, whisk together the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Pour this liquid over the roast and vegetables.

6. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is fork-tender.

7. Carefully remove the roast and vegetables from the slow cooker and place them on a platter. Tent loosely with foil to keep warm.

8. In a saucepan, bring the cooking liquid from the slow cooker to a simmer over medium heat.

9. Gradually whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy has thickened and is glossy. Season with salt and pepper to taste.

10. Serve the pot roast with the vegetables and pl

03/27/2026

Creamy Garlic Butter Salmon with Baby Potatoes & Broccoli 🐟🥔🥦

Best easy dinner with rich, creamy, restaurant-style flavor!

📝 Ingredients :

1 large salmon fillet (juicy flaky favorite)

2 tbsp olive oil (rich cooking base)

2 tbsp butter (creamy flavor boost)

3 cloves garlic, minced (bold flavor magic)

1/2 cup heavy cream (luxury creamy sauce)

1 tbsp lemon juice (fresh zesty pop)

1 tsp dried parsley or Italian herbs (herb goodness)

Salt & black pepper to taste

1 cup baby potatoes (crispy roasted side)

1 cup broccoli florets (healthy green crunch)

Fresh parsley, chopped (fresh finish)

🍽️ How to Make It :

1️⃣ Season & Sear the Salmon:

Season salmon with salt, pepper, and herbs, then sear in olive oil for a perfect crispy sear, juicy salmon dinner, and restaurant-style flavor.

2️⃣ Roast the Potatoes:

Toss baby potatoes with oil, salt, and seasoning, then roast at 400°F (200°C) for 25–30 minutes for a crispy roasted potatoes, golden comfort side, and easy sheet pan win.

3️⃣ Cook the Broccoli:

Steam or sauté broccoli until tender for a healthy veggie side, clean eating boost, and fresh green goodness.

4️⃣ Make Creamy Garlic Sauce:

Melt butter, add garlic, cream, and lemon juice, simmer until thick for a creamy garlic sauce, rich flavor boost, and luxury dinner vibes.

5️⃣ Plate & Serve:

Pour sauce over salmon and serve with potatoes and broccoli for a balanced power meal, quick weeknight dinner, and ultimate comfort plate.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serving: 1–2 persons

Calories: ~620 per serving | Protein: ~40g per serving

03/27/2026

** Grilled Garlic Herb Salmon with Avocado Tomato Salad & Rice – A Fresh & Flavorful Feast! **

# # # **Ingredients:**

**For the Salmon:**

2 salmon fillets (skin-on or skinless)

2 tbsp olive oil

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

Salt & black pepper to taste

1 tbsp fresh lemon juice

1 tbsp butter, melted

**For the Avocado Tomato Salad:**

1 ripe avocado, diced

1 cup cherry tomatoes, halved

¼ red onion, thinly sliced

1 tbsp fresh cilantro or parsley, chopped

1 tbsp olive oil

½ tbsp balsamic vinegar (or lemon juice)

Salt & pepper to taste

**For the Rice:**

1 cup cooked basmati or jasmine rice

½ tbsp butter (optional, for extra flavor)

A pinch of salt

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