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YummyKitchen, San Francisco (2026)

19/06/2026

Cheesy Twice Baked Mashed Potato Casserole 🥔🧀✨

Creamy, cheesy, and the ultimate comfort food side dish.

Ingredients:

• 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter
• 4 oz cream cheese
• 1/3 cup milk
• 1 tbsp garlic powder
• 1/2 tbsp Dijon mustard
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp salt
• Pinch of black pepper
• 1/2 cup cheddar cheese, shredded

For the Topping:

• 1 tbsp butter, diced
• 2 tbsp Parmesan cheese, grated
• 1/4 cup cheddar cheese, shredded

Instructions:

1.Preheat the oven to 350°F.
2.Place the potatoes in a large pot and cover with salted water.
3.Bring to a boil and cook for 10–15 minutes until fork-tender.
4.Drain the potatoes and return them to the pot.
5.Add the butter, cream cheese, milk, garlic powder, Dijon mustard, Parmesan cheese, salt, and black pepper.
6.Mash until smooth and creamy.
7.Stir in the shredded cheddar cheese.
8.Spread the mashed potatoes evenly into a greased baking dish.
9.Top with the diced butter, Parmesan cheese, and shredded cheddar cheese.
10.Bake for 20 minutes.
11.Broil for 3–5 minutes until the top is golden and bubbly.
12.Serve warm and enjoy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~360 kcal

18/06/2026

Slow Cooker Beef and Broccoli 🥩🥦✨

Tender beef simmered in a rich, savory sauce with broccoli.

Ingredients:

• 1 1/2 lbs flank steak or sirloin steak, thinly sliced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup light brown sugar
• 3 garlic cloves, minced
• 3 cups broccoli florets
• 1 tbsp cornstarch

Instructions:

1.Place the sliced beef in the slow cooker.
2.In a bowl, whisk together the beef broth, soy sauce, brown sugar, and garlic.
3.Pour the sauce over the beef and stir gently.
4.Cover and cook on LOW for 4 hours.
5.Remove 1/2 cup of the cooking liquid and whisk in the cornstarch until smooth.
6.Pour the cornstarch mixture back into the slow cooker and stir.
7.Add the broccoli florets.
8.Cover and cook for 1 additional hour, until the broccoli is tender and the sauce has thickened.
9.Serve hot over rice or noodles.

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
Calories: ~290 kcal

18/06/2026

Garlic Butter Salmon Bites 🐟🧄🧈✨

Tender, flaky salmon coated in a rich garlic butter sauce with a hint of fresh lemon.

Ingredients:

• 1 lb salmon, skin removed and cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Instructions:

1.Pat the salmon pieces dry with paper towels.
2.Season the salmon with salt and black pepper.
3.Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4.Once the skillet is hot, add the salmon pieces in a single layer.
5.Cook for 2 minutes without moving them.
6.Turn the salmon and cook for another 2–3 minutes until golden and cooked through.
7.Transfer the salmon to a plate.
8.Reduce the heat to medium-low and add the remaining tablespoon of butter.
9.Stir in the garlic and cook for about 1 minute until fragrant.
10.Remove the skillet from the heat.
11.Return the salmon to the skillet.
12.Add the lemon juice and fresh parsley.
13.Gently toss until the salmon is coated in the garlic butter sauce.
14.Serve immediately.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~320 kcal

18/06/2026

Chicken Fajita Casserole 🌮🍗🧀✨

Cheesy, creamy, and packed with bold fajita flavor.

Ingredients:

• 4 cups cooked chicken, shredded
• 2 cups instant rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup frozen diced onion and bell pepper blend
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 1/2 cups chicken broth
• 1 packet (1.12 oz) fajita seasoning
• 2 cups Mexican blend cheese, shredded

Instructions:

1.Preheat the oven to 350°F.
2.Lightly grease a 9×13-inch baking dish.
3.In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, sour cream, onion and pepper blend, diced tomatoes with chilies, chicken broth, fajita seasoning, and half of the shredded cheese.
4.Stir until everything is well mixed.
5.Pour the mixture into the prepared baking dish and spread evenly.
6.Cover tightly with aluminum foil.
7.Bake for 35–45 minutes, or until the rice is tender.
8.Remove the foil and sprinkle the remaining cheese over the top.
9.Return to the oven for a few minutes until the cheese is melted and bubbly.
10.Serve hot and enjoy.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: ~405 kcal

18/06/2026

Cheesy Meatball Casserole 🧆🧀🍅✨

Tender homemade meatballs baked in marinara sauce and topped with plenty of melted cheese.

Ingredients:

• 2 cups fresh bread, cubed, crusts removed
• 1/4 cup milk
• 1 small yellow onion, grated
• 1 large egg
• 4 garlic cloves, minced
• 1 lb ground beef
• 1/2 lb ground pork
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• Fresh parsley, chopped for garnish

Instructions:

1.Preheat the oven to 400°F.
2.Combine the bread cubes and milk in a large bowl.
3.Let sit for 5 minutes until the bread absorbs the milk.
4.Mash the bread with two forks until fine.
5.Add the grated onion, egg, garlic, ground beef, ground pork, Italian seasoning, salt, and pepper.
6.Mix until everything is evenly combined.
7.Refrigerate the mixture for 15 minutes.
8.Shape into 18–24 small meatballs.
9.Arrange the meatballs in a baking dish.
10.Bake for 18–20 minutes, or until cooked through.
11.Remove from the oven and spoon the marinara sauce over the meatballs.
12.Sprinkle the mozzarella cheese evenly on top.
13.Return to the oven and bake for 6–8 minutes, until the cheese is melted and bubbly.
14.Garnish with fresh parsley and serve hot.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~540 kcal

18/06/2026

One-Pot Tomato and Basil Tortellini Soup 🍅🌿🥣✨

Hearty, creamy, and perfect for a cozy weeknight dinner.

Ingredients:

• 1/2 large white onion, diced
• 1 medium carrot, peeled and finely diced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 5 cups chicken stock
• 1/2 cup milk
• 3/4 cup half-and-half
• 1 jar pasta sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 16 oz refrigerated three-cheese tortellini
• Parmesan cheese, for garnish
• Fresh basil, for garnish

Instructions:

1.Add the olive oil, onion, and carrot to a large soup pot over medium heat.
2.Cook until the onion is soft and translucent.
3.Stir in the chopped basil.
4.Add the chicken stock, milk, half-and-half, pasta sauce, and diced tomatoes.
5.Mix well until combined.
6.Season with salt, black pepper, and garlic powder.
7.Simmer for 20 minutes, stirring occasionally.
8.Add the tortellini and stir gently.
9.Continue simmering for 15–20 minutes, until the tortellini is tender.
10.Ladle into bowls and garnish with Parmesan cheese and fresh basil.
11.Serve hot and enjoy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: ~505 kcal

18/06/2026

Smoked Sausage Cajun Alfredo 🌶️🧀🍝✨

Creamy, smoky, and packed with bold Cajun flavor.

Ingredients:

• 1 tbsp neutral oil
• 12 oz Cajun andouille sausage, sliced
• Salt, to taste
• 1 lb penne pasta
• 2 tbsp butter, divided
• 1 1/2 cups low-sodium chicken broth
• 3 garlic cloves, grated
• 1 tbsp tomato paste
• 2 tbsp Cajun seasoning
• 1 1/2 cups heavy cream
• 2 1/2 cups Parmesan cheese, finely grated and divided
• Fresh parsley, chopped, for garnish

Instructions:

1.Heat the oil in a large skillet over medium heat.
2.Add the sausage and cook until browned on both sides.
3.Transfer the sausage to a plate and set aside.
4.Cook the penne in salted boiling water until al dente.
5.Reserve 1/2 cup pasta water, then drain the pasta.
6.In the same skillet, melt 1 tablespoon butter with a splash of chicken broth.
7.Add the garlic and tomato paste and cook for 1 minute.
8.Stir in the Cajun seasoning and remaining chicken broth.
9.Slowly whisk in the heavy cream and bring to a gentle simmer.
10.Gradually add 2 cups Parmesan cheese, whisking until smooth and creamy.
11.Stir in the remaining butter.
12.Add the cooked pasta and toss to coat, adding reserved pasta water if needed.
13.Return the sausage to the skillet and mix gently.
14.Top with the remaining Parmesan cheese and fresh parsley.
15.Serve immediately.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~1470 kcal

18/06/2026

Slow Cooker Tuscan Chicken Meatballs with Gnocchi 🍗🧆🥬✨

Tender chicken meatballs simmered in a creamy Tuscan sauce with pillowy gnocchi.

Ingredients:

• 1 lb lean ground chicken
• 1 small yellow onion, grated
• 6 garlic cloves, minced, divided
• 1/2 cup breadcrumbs
• 1 large egg
• 3/4 cup sun-dried tomatoes, drained and divided
• 1 cup Parmesan cheese, grated and divided
• 3 tsp Italian seasoning, divided
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil
• 2 cups chicken stock
• 1 cup half-and-half
• 2 tsp cornstarch
• 16 oz gnocchi
• 2 cups baby spinach

Instructions:

1.In a large bowl, combine the ground chicken, grated onion, 3 cloves garlic, breadcrumbs, egg, 1/2 cup Parmesan cheese, 1/2 cup sun-dried tomatoes, 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2.Mix gently until just combined.
3.Shape the mixture into small meatballs.
4.Heat the olive oil in a skillet over medium-high heat.
5.Sear the meatballs on two sides until lightly browned.
6.Transfer the meatballs to the slow cooker.
7.Add the remaining garlic, Italian seasoning, salt, black pepper, and chicken stock.
8.Cover and cook on LOW for 2–3 hours.
9.Stir in the half-and-half, gnocchi, remaining Parmesan cheese, and remaining sun-dried tomatoes.
10.Cover and cook for 20 minutes.
11.If needed, mix the cornstarch with a little water and stir it into the sauce to thicken.
12.Add the spinach and stir gently.
13.Cover and cook for 5–10 more minutes until the spinach is wilted.
14.Serve hot and enjoy.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Calories: ~560 kcal

17/06/2026

Slow Cooker Creamy Ranch Stew 🍲🍗🥔✨

Creamy, hearty, and packed with comforting ranch flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 packet ranch seasoning mix
• 1 can (4 oz) diced green chiles
• 4–5 carrots, sliced
• 2 lbs potatoes, cubed
• 1/2 tsp chicken bouillon
• 1/2 cup water or milk
• Salt and black pepper, to taste

Instructions:

1.Add the cream of chicken soup, diced green chiles, water or milk, chicken bouillon, and half of the ranch seasoning to the slow cooker.
2.Stir until smooth and well combined.
3.Place the chicken breasts on top of the sauce.
4.Season the chicken with salt and black pepper.
5.Add the carrots and potatoes over the chicken.
6.Sprinkle the remaining ranch seasoning over the vegetables.
7.Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
8.When the vegetables are tender and the chicken shreds easily, remove the chicken from the slow cooker.
9.Shred the chicken using two forks.
10.Return the shredded chicken to the stew and stir well.
11.Serve hot and enjoy.

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories: ~330 kcal

17/06/2026

Cheesy Nacho Beef Skillet 🌮🧀🥩✨

A quick, cheesy one-pan dinner packed with bold Tex-Mex flavors.

Ingredients:

• 1 lb lean ground beef
• 1 package cheesy Mexican-style rice, cooked
• 2 cans (10 oz each) diced tomatoes with green chiles
• 1 can (15.25 oz) whole kernel corn, drained
• 1 packet taco seasoning
• 1 roasted red bell pepper, chopped
• 1/2 cup water
• 1 1/2 cups Mexican cheese blend, shredded

Instructions:

1.Cook the ground beef in a large skillet over medium-high heat until browned. Drain any excess grease.
2.Prepare the Mexican-style rice according to the package directions.
3.Add the diced tomatoes with green chiles, corn, taco seasoning, roasted red bell pepper, and water to the skillet.
4.Stir well and bring the mixture to a gentle simmer.
5.Add the cooked rice and mix until fully combined.
6.Simmer for 10 minutes, stirring occasionally.
7.Stir in 1 cup of the shredded cheese until melted and creamy.
8.Sprinkle the remaining 1/2 cup cheese over the top.
9.Cover for 1–2 minutes until the cheese melts.
10.Serve hot with your favorite toppings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: ~470 kcal

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