http://www.myyummydelights.com/

My Yummy Delights, New York, NY (2026)

02/21/2025

"Texas-Style Beef Brisket - You won’t believe how delicious this is! 🥩🔥🇺🇸

🍲 Ingredients:
⇒ 5-6 lb boneless flat-cut beef brisket (for tender meat) [1]
⇒ 2 tablespoons sea salt (for seasoning) [1]
⇒ 2 tablespoons brown sugar (for sweetness) [1]
⇒ 1 tablespoon chili powder (for a spicy kick) [1]
⇒ 1 tablespoon paprika (for color and flavor) [1]
⇒ 1 tablespoon dried mustard (for tanginess) [1]
⇒ 1 tablespoon garlic powder (for aromatic depth) [1]
⇒ 1 tablespoon onion powder (for savory flavor) [1]
⇒ 2 teaspoons dried thyme (for herbal notes) [1]
⇒ ¼ cup liquid smoke (any variety, for that smoky flavor) [1]

📝 Directions:
⇒ Preheat the oven to 250°F (120°C). Pour 3 cups of water into the bottom of a large roasting pan and add the liquid smoke [1].

⇒ In a small bowl, mix together the salt, brown sugar, chili powder, paprika, dried mustard, garlic powder, onion powder, and thyme until well combined [1].

⇒ Rub the spice blend generously over the entire surface of the brisket. Place the brisket on a wire roasting rack set inside the pan [1].

⇒ Insert an oven-safe meat thermometer into the thickest part of the brisket. Cover the roasting pan tightly with aluminum foil to keep moisture in [1].

⇒ Slow roast in the oven until the internal temperature reaches 175°F (79°C). Then remove the foil and continue roasting until it reaches 195°F (91°C), which may take about 5-6 hours depending on your oven [1].

⇒ Once done, remove the brisket from the oven and let it rest for at least 30 minutes before slicing. Cover it loosely with foil to retain heat during resting. Slice against the grain into thin pieces and serve warm.

⏱ Prep Time: 15 minutes | 🔥 Cooking Time: 6 hours | ⏳ Total Time: 6 hours 15 minutes

🔋 Kcal: Approximately 350 kcal per serving | 👥 Servings: 8
"

02/21/2025

Moist Banana Bread - This is your next favorite dish—trust me! 🍌🍞✨

🍲 Ingredients:
⇒ 2 ½ cups cake flour (for a light texture) [1]
⇒ 1 teaspoon baking soda (for leavening) [1][2]
⇒ 1 teaspoon salt (to enhance flavors) [1]
⇒ ½ cup salted butter, softened (for richness) [1]
⇒ 1 cup light brown sugar (for sweetness and moisture) [1]
⇒ 2 large eggs (for structure) [1]
⇒ 1 ½ cups mashed overripe bananas (about 4 medium bananas, for flavor and moisture) [1][3]
⇒ ¼ cup plain yogurt (for added moisture) [1]
⇒ ¼ cup milk (to create a tender crumb) [1]
⇒ 1 teaspoon vanilla extract (for flavor) [1]
⇒ Optional: 1 cup chopped toasted walnuts or chocolate chips (for texture and flavor) [1][2]

📝 Directions:
⇒ Preheat the oven to 350°F (175°C). Grease or line a 9-inch loaf pan with parchment paper [1].

⇒ In a bowl, sift together the cake flour, baking soda, and salt. If using mix-ins like walnuts, toss them in a bit of the flour mixture to prevent sinking [1].

⇒ In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then mix in the mashed bananas, yogurt, milk, and vanilla until combined [1][3].

⇒ Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using, fold in the flour-tossed mix-ins [1].

⇒ Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 60-65 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached [2][7].

⇒ Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

⏱ Prep Time: 15 minutes | 🔥 Cooking Time: 60-65 minutes | ⏳ Total Time: 75-80 minutes

🔋 Kcal: Approximately 400 kcal per serving | 👥 Servings: 8

02/21/2025

One-Pot Tuscan White Bean Soup - You won’t believe how delicious this is! 🍲🇮🇹✨

🍲 Ingredients:
⇒ 1 pound mild Italian sausage (for protein and flavor) [1][3]
⇒ 1 large yellow onion, diced (about 1 ½ cups) [1][2]
⇒ 3 ribs celery, diced (for crunch) [1][2]
⇒ 2 large carrots, sliced into rounds (for sweetness) [1][2]
⇒ 2 teaspoons garlic, minced (for aromatic depth) [1][2]
⇒ 1 tablespoon tomato paste (for richness) [1][3]
⇒ 1 teaspoon Italian seasoning (for herby flavor) [1][2]
⇒ ½ teaspoon crushed red pepper (for a kick) [1][3]
⇒ ½ teaspoon ground black pepper (to taste) [1][3]
⇒ 4 cups (32 ounces) chicken broth (for a hearty base) [1][4]
⇒ 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed (for creaminess and protein) [1][4]
⇒ 2 cups fresh baby spinach (for freshness) [1][4]
⇒ ½ cup heavy whipping cream (for creaminess) [1][4]
⇒ Fresh parsley, chopped for garnish (for color and flavor) [1][4]

📝 Directions:
⇒ In a large Dutch oven over medium-high heat, add the Italian sausage. Cook until browned, breaking it up with a wooden spoon, about 10-15 minutes [1].
⇒ Reduce heat to medium. Add the diced onion, celery, and carrots; cook until the onions have softened, about 3-5 minutes. Then add the minced garlic and cook for an additional minute [1].
⇒ Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper; mix well [1].
⇒ Pour in the chicken broth and add the rinsed beans. Bring to a simmer and continue to cook for 6-7 minutes until the vegetables are tender [1].
⇒ Add the heavy cream and spinach; cook until the spinach is wilted, about 5 minutes more [1].
⇒ Serve warm, garnished with fresh parsley.

⏱ Prep Time: 10 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 40 minutes

🔋 Kcal: Approximately 400 kcal per serving | 👥 Servings: 6

02/21/2025

Macaroni Cheeseburger Soup - You’ve got to try this amazing recipe! 🍔🥣🧀

🍲 Ingredients:
⇒ 1 lb lean ground beef (for protein) [1][5]
⇒ 1 tablespoon olive oil (for sautéing) [1]
⇒ 1 medium onion, diced (for sweetness) [1][5]
⇒ 1 bell pepper, diced (for color and flavor) [1][5]
⇒ 2 cloves garlic, minced (for aromatic depth) [1][5]
⇒ 4 cups chicken or beef broth (for a hearty base) [5][6]
⇒ 8 oz elbow macaroni (for texture) [1][5]
⇒ 1 cup heavy cream (for creaminess) [5]
⇒ 2 cups shredded sharp cheddar cheese (for cheesiness) [5][6]
⇒ Salt and pepper to taste (to enhance flavors) [2][5]
⇒ Optional toppings: crumbled bacon, diced pickles, and fresh parsley (for garnish) [1][2]

📝 Directions:
⇒ In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned; season with salt and pepper [1][3].
⇒ Stir in the diced onion, bell pepper, and garlic; sauté until the vegetables are tender, about 5-7 minutes [2][3].
⇒ Add the broth to the pot and bring to a boil. Once boiling, reduce heat and add the elbow macaroni; cook until al dente, about 8-10 minutes [3][4].
⇒ Stir in the heavy cream and shredded cheddar cheese until melted and combined [2][4].
⇒ Serve hot, garnished with crumbled bacon, diced pickles, or fresh parsley if desired.

⏱ Prep Time: 10 minutes | 🔥 Cooking Time: 20 minutes | ⏳ Total Time: 30 minutes

🔋 Kcal: Approximately 450 kcal per serving | 👥 Servings: 6

02/21/2025

Easy Dill Pickle Soup - Grab your spoon before it's all gone! 🥣🥒😋

🍲 Ingredients:
⇒ 2 tbsp extra virgin olive oil or butter (for sautéing) [1]
⇒ 1 leek, just the white and light green parts, diced (for a mild onion flavor) [1]
⇒ 2 carrots, diced (for sweetness) [1]
⇒ 2 stalks celery, diced (for savory flavor) [1]
⇒ 1 onion, diced (for sweetness) [1][4]
⇒ 1 jar dill pickles, diced (save one to slice into thin rounds to garnish) (the star of the show!) [1][4]
⇒ 6 cloves garlic, finely minced (for aromatic depth) [1]
⇒ 3 large potatoes, peeled and diced into 1″ chunks (for thickening) [1][4]
⇒ 1 tbsp dried marjoram (for herbal flavor) [1]
⇒ Salt and pepper, to taste (to enhance flavors) [1][4]
⇒ 8 cups chicken stock (for a hearty base) [1]
⇒ ¼ cup heavy cream (for creaminess) [1]
⇒ 2 tbsp chopped fresh dill (for freshness) [1][2]

📝 Directions:
⇒ In a large dutch oven or heavy stock pot, heat oil or butter and heat on medium high until shiny/melted [1].
⇒ Add leek, carrots, celery, and onion. Cook until softened and lightly browned, about 6 minutes, stirring occasionally [1][4].
⇒ Add garlic and continue to brown vegetables until garlic is soft and fragrant, about 2 minutes [1].
⇒ Add diced pickles, stir. Set pickle juice aside – do not drain [1][4].
⇒ Add marjoram, potatoes, salt and pepper, stir [1][4].
⇒ Add in pickle jar juice and stock and bring to a boil [1][4]. Let soup boil until slightly reduced and potatoes are soft.
⇒ Lightly mash potatoes in soup with back of a spoon or a potato masher, there should still be chunks – but we want slightly smashed boiled potatoes for a lovely thick soup [1].
⇒ Stir well to mix. Turn stove off. Stir in cream, whisking to combine as it is added. Return heat to pan and bring back to boil. Reduce heat and let thicken, about five minutes [1].
⇒ Serve with thin slices of pickle and fresh minced dill [1][2].

⏱ Prep Time: 5 minutes | 🔥 Cooking Time: 25 minutes | ⏳ Total Time: 30 minutes

🔋 Kcal: Approximately 300 kcal per serving | 👥 Servings: 6

02/21/2025

Creamy Cauliflower Cheddar Soup - Seriously, this one’s a keeper! 🥣🧀✨

🍲 Ingredients:
⇒ 1 tablespoon olive oil (for sautéing) [1]
⇒ 1 medium onion, chopped (for sweetness) [1][3]
⇒ 2 cloves garlic, minced (for aromatic depth) [1][3]
⇒ 4 cups cauliflower florets (for the base) [1][4]
⇒ 4 cups chicken or vegetable broth (for a hearty base) [1][4]
⇒ 1 cup heavy cream (for creaminess) [2][4]
⇒ 2 cups shredded cheddar cheese (for cheesy goodness) [2][4]
⇒ Salt and pepper to taste (to enhance flavors) [3][4]
⇒ Fresh parsley, chopped (for garnish) [1]

📝 Directions:
⇒ In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes [1][3].
⇒ Stir in minced garlic and cook for an additional minute until fragrant [1][3].
⇒ Add cauliflower florets and broth; bring to a boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is tender [1][4].
⇒ Use an immersion blender to puree the soup until smooth. If you prefer some texture, reserve a few florets before blending and add them back in later [3].
⇒ Reduce heat to low and stir in the heavy cream and shredded cheddar cheese, mixing until melted and creamy [2][4].
⇒ Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

⏱ Prep Time: 10 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 40 minutes

🔋 Kcal: Approximately 350 kcal per serving | 👥 Servings: 6

02/21/2025

Hearty Chicken and Rice Soup - you won’t believe how delicious this is! 🍲🍗✨

🍲 Ingredients:
⇒ 2 split bone-in, skin-on chicken breasts (about 2 lbs total) [1]
⇒ 1-2 tablespoons canola oil (to coat the pot) [1]
⇒ ½ cup finely diced onion [1]
⇒ ½ cup finely diced celery [1]
⇒ ½ cup finely diced carrots [1]
⇒ 1 clove minced garlic (about ½ teaspoon) [1]
⇒ 8 cups chicken stock [1][5]
⇒ 4 cups cooked white rice [1][5]
⇒ 2 tablespoons chopped fresh parsley [1]
⇒ 1 tablespoon fresh lemon juice [1]
⇒ Salt and pepper to taste [5]

📝 Directions:
⇒ In a large pot, heat canola oil over medium heat. Add onion, celery, and carrots; sauté until softened, about 5-7 minutes [5].
⇒ Stir in minced garlic and cook for an additional minute until fragrant [5].
⇒ Add the chicken breasts to the pot along with the chicken stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until chicken is cooked through [1][5].
⇒ Remove the chicken from the pot, shred it, and discard the skin and bones. Return the shredded chicken to the pot [5].
⇒ Stir in the cooked rice and let simmer for a few minutes until heated through. Season with salt, pepper, and lemon juice to taste. Garnish with fresh parsley before serving.

⏱ Prep Time: 10 minutes | 🔥 Cooking Time: 40 minutes | ⏳ Total Time: 50 minutes

🔋 Kcal: Approximately 400 kcal per serving | 👥 Servings: 6

02/21/2025

Spicy Chicken Tortilla Soup - The flavor in this is out of this world—don’t wait! 🌶️🍲🔥

🍲 Ingredients:
⇒ 2 tablespoons olive oil (for sautéing) [3]
⇒ 1 medium onion, chopped (for sweetness) [3]
⇒ 3-4 cloves garlic, minced (for aromatic depth) [2][3]
⇒ 1 jalapeño pepper, seeded and chopped (for heat) [2]
⇒ 1 teaspoon ground cumin (for earthy flavor) [3]
⇒ 1/2 teaspoon chili powder (for spice) [3]
⇒ 1/4 teaspoon cayenne pepper (for a kick!) [3]
⇒ 1.5 lb boneless, skinless chicken breasts (for protein) [5]
⇒ 5 cups chicken broth (for a hearty base) [5]
⇒ 1 can (14 oz) fire-roasted diced tomatoes (for richness) [2][3]
⇒ 1 can (15 oz) black beans, rinsed and drained (for fiber) [5]
⇒ 1 can (15 oz) corn, drained (for sweetness) [5]
⇒ Salt and pepper to taste (to enhance flavors)
⇒ Optional toppings: tortilla strips, shredded cheese, avocado, cilantro, lime wedges [2][3][5]

📝 Directions:
⇒ In a large pot, heat olive oil over medium-high heat [1]. Add onion and jalapeño; sauté until softened [1][2]. Stir in garlic, cumin, chili powder, and cayenne pepper; cook for 1 minute [1][2][3].
⇒ Add chicken breasts, chicken broth, diced tomatoes, black beans, and corn [4][5]. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through [4].
⇒ Remove chicken breasts and shred with two forks [3]. Return shredded chicken to the pot.
⇒ Season with salt and pepper to taste. Ladle into bowls and top with desired toppings [4].

⏱ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes

🔋 Kcal: Approximately 450 kcal per serving | 👥 Servings: 6

02/21/2025

Cozy Lentil Soup - Omg, don't lose it! 🥣🌿🥕

🍲 Ingredients:
⇒ 2 tablespoons olive oil (for sautéing) [1][4]
⇒ 1 medium onion, diced (for sweetness) [1][4]
⇒ 2 medium celery stalks, diced (for savory flavor) [4]
⇒ 4 cloves garlic, minced (for aromatic depth) [1][4]
⇒ 2 medium carrots, diced (for sweetness and color) [3][4]
⇒ 6 cups low sodium vegetable broth (for a hearty base) [4]
⇒ 2 cups dried brown lentils, rinsed (for protein and fiber) [3][4]
⇒ 1 teaspoon dried thyme leaves (or 2 tablespoons fresh) (for herbal flavor) [4]
⇒ ½ teaspoon black pepper (for a bit of spice) [4]
⇒ 1 bay leaf (for depth of flavor) [3][4]
⇒ 1 (14 ounce or 400 ml) can diced tomatoes (for acidity) [2][4]
⇒ 2 teaspoons red wine vinegar (for brightness) [4]
⇒ Salt to taste (to enhance the flavors) [3][4]
⇒ Fresh parsley, chopped (for garnish) [3][4]

📝 Directions:
⇒ Coat the bottom of a large pot with olive oil and place it over medium heat [4].
⇒ Once the oil is hot, add the onion, carrots, and celery [1][4]. Sweat the veggies for about 5 minutes, stirring often, until they begin to soften up [1][4].
⇒ Add the garlic and cook it with the veggies for about 1 minute, until very fragrant [4].
⇒ Stir in the broth, lentils, thyme, black pepper, and bay leaf [4]. Raise the heat and bring the liquid to a boil [1][4].
⇒ Lower the heat and allow the soup to simmer for about 25 minutes, stirring occasionally, until the lentils are almost fully cooked but just a bit on the firm side [1][4]. You can add water while the soup simmers if it becomes too dry [4].
⇒ Stir in the diced tomatoes and let the soup continue simmering for 5 to 10 minutes, until the lentils are tender [4].
⇒ Remove the pot from heat and remove the bay leaf [3][4]. Stir in the red wine vinegar and season the soup with salt to taste [3][4].
⇒ Ladle into bowls and garnish with fresh parsley before serving [3][4].

⏱ Prep Time: 15 minutes | 🔥 Cooking Time: 45 minutes | ⏳ Total Time: 60 minutes

🔋 Kcal: Approximately 250 kcal per serving | 👥 Servings: 6

02/21/2025

Air Fryer Crispy Chicken and Corn Soup - you’ll regret missing out on this! 🍗🌽🥣

🍲 Ingredients:
⇒ 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (for protein)
⇒ 1 tablespoon olive oil (for sautéing)
⇒ 1 medium onion, diced (for sweetness)
⇒ 2 cloves garlic, minced (for aromatic depth)
⇒ 1 teaspoon ground cumin (for warmth)
⇒ 4 cups chicken broth (for a hearty base)
⇒ 1 can (15 oz) whole kernel corn, drained (for sweetness)
⇒ 1 can (15 oz) creamed corn (for creaminess)
⇒ Salt and pepper, to taste
⇒ Fresh cilantro, chopped (for garnish)

📝 Directions:
⇒ Preheat the air fryer to 380°F (190°C). In a bowl, toss the chicken pieces with olive oil, salt, and pepper.
⇒ Place the seasoned chicken in the air fryer basket and cook for about 12-15 minutes until golden brown and crispy.
⇒ In a large pot, heat a little olive oil over medium heat; add onion and garlic, sautéing until softened.
⇒ Add ground cumin and stir for 1 minute. Then pour in the chicken broth, whole kernel corn, and creamed corn; bring to a simmer.
⇒ Once the chicken is cooked, add it to the soup pot. Stir well and let simmer for another 5-10 minutes. Garnish with fresh cilantro before serving.

⏱ Prep Time: 10 minutes | 🔥 Cooking Time: 25 minutes | ⏳ Total Time: 35 minutes

🔋 Kcal: Approximately 350 kcal per serving | 👥 Servings: 4

My Yummy Delights

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

02/21/2025

Address

Website

Alerts

Shortcuts

Share

Category