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Yummy yummy, San Francisco, CA (2026)

07/29/2026

Best Saucy Chicken with Rice & Golden Potato Wedges 🍽️

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 2
Calories: Approximately 760 kcal

Ingredients
2 chicken breasts, diced
3 medium potatoes
150 g long-grain rice
1 onion
½ red pepper
½ green pepper
2 garlic cloves
Vegetable oil and olive oil
Tomato purée
Chicken stock
Soy sauce
Worcestershire sauce
Cornflour
Smoked paprika
Oregano
Chilli flakes (optional)
Salt and pepper
Fresh parsley
Method
Roast the seasoned potato wedges in a hot oven until crisp and deeply golden.
Cook the rice until tender, then leave it covered to steam before fluffing.
Brown the chicken pieces in a hot pan and remove.
Cook the onion and peppers, then add the garlic, spices, tomato purée, stock, soy sauce, and Worcestershire sauce.
Return the chicken, simmer briefly, then thicken the sauce with the cornflour mixture.
Sprinkle with parsley and serve alongside the rice and crispy wedges.

07/29/2026

🥗🍗 GRILLED CHICKEN COBB SALAD 🥑🌽
Ingredients
🥬 4 cups romaine lettuce, chopped
🍗 2 grilled chicken breasts, sliced
🥑 1 avocado, sliced
🍅 1 cup cherry tomatoes, halved
🥒 1 cup cucumber, diced
🌽 ½ cup roasted corn
🧀 ½ cup crumbled blue cheese
🧅 ¼ red onion, thinly sliced
🥓 4 slices turkey bacon, cooked and crumbled
🫒 2 tbsp olive oil
🍋 1 tbsp lemon juice
🧂 Salt and black pepper, to taste
Instructions
Fill a large bowl with chopped romaine lettuce.
Arrange the grilled chicken, avocado, tomatoes, cucumber, corn, blue cheese, red onion, and turkey bacon on top.
Whisk together olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing evenly over the salad.
Toss gently before serving or enjoy with the toppings arranged.
Serve immediately for a fresh, protein-packed meal. 🥗✨

07/29/2026

Greek Chicken Souvlaki with Maple Garlic Glaze
Ingredients
For the Chicken Souvlaki:
2 lbs boneless, skinless chicken breasts, cut into 1½-inch cubes
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1 tsp onion powder
1 tsp sea salt
1/2 tsp freshly ground black pepper
For the Maple Garlic Glaze:
3 tbsp pure maple syrup
2 tbsp butter
2 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp fresh thyme leaves
1/2 tsp crushed red pepper flakes (optional)
Pinch of sea salt
For Serving:
Warm pita bread
Tzatziki sauce
Cherry tomatoes
Cucumber slices
Thinly sliced red onion
Crumbled feta cheese
Fresh parsley
Lemon wedges
Directions
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, onion powder, salt, and black pepper.
Add the chicken cubes and toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Thread the marinated chicken onto soaked wooden or metal skewers.
Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates.
Grill the chicken skewers for 10–12 minutes, turning every few minutes, until golden and the internal temperature reaches 165°F (74°C).
While the chicken cooks, melt the butter in a small saucepan over medium heat.
Stir in the maple syrup, garlic, Dijon mustard, lemon juice, thyme, crushed red pepper flakes, and sea salt. Simmer for 2–3 minutes until slightly thickened.
During the last 2 minutes of grilling, brush the chicken generously with the maple garlic glaze.
Transfer the skewers to a serving platter and brush with any remaining glaze.
Serve with warm pita, tzatziki, cherry tomatoes, cucumber, red onion, crumbled feta, and fresh parsley.
Finish with a squeeze of fresh lemon juice just before serving.
Nutritional Info (per serving, serves 4)

Calories: 518
Protein: 45 g
Carbohydrates: 17 g
Fat: 30 g
Fiber: 1 g
Sugar: 11 g
Sodium: 702 mg

07/29/2026

Frisch, bunt und voller Geschmack – eine Bowl, die einfach immer passt. 🥑🍗

Saftig gegrilltes Hähnchen, lockerer Basmatireis und knackiges Gemüse treffen auf cremige Avocado. Diese Bowl ist leicht, sättigend und perfekt für ein schnelles Mittagessen oder als Meal-Prep für die Woche.

Gegrillte Hähnchen-Reis-Bowl mit Avocado

Vorbereitung: 15 Minuten
Garzeit: 20 Minuten
Gesamtzeit: 35 Minuten
Portionen: 4
Ca. 560 kcal pro Portion

Zutaten
Für das Hähnchen
600 g Hähnchenbrust 🍗
2 EL Olivenöl
1 TL Paprikapulver
1 TL Knoblauchpulver
½ TL Kreuzkümmel
½ TL Oregano
Salz und Pfeffer
Für die Bowl
250 g Basmatireis 🍚
1 große Avocado, in Spalten 🥑
1 Salatgurke, in Scheiben
250 g Kirschtomaten, halbiert 🍅
2 EL frische Petersilie, gehackt 🌿
Dressing
3 EL Olivenöl
Saft von 1 Limette
1 TL Honig
1 kleine Knoblauchzehe, gepresst
Salz und Pfeffer
Zubereitung
Reis nach Packungsanweisung kochen und warm halten.
Hähnchen mit Olivenöl und den Gewürzen vermengen und 10 Minuten marinieren.
In einer Grillpfanne oder Pfanne bei mittlerer bis hoher Hitze 6–7 Minuten pro Seite braten, bis eine Kerntemperatur von 75 °C (167 °F) erreicht ist. Kurz ruhen lassen und anschließend in Scheiben schneiden.
Gurke, Tomaten und Avocado vorbereiten.
Für das Dressing Olivenöl, Limettensaft, Honig, Knoblauch, Salz und Pfeffer verrühren.
Reis in Schüsseln verteilen, Hähnchen und Gemüse darauf anrichten und mit Petersilie bestreuen.
Das Dressing darübergeben und sofort servieren.
Hinweise
Mit Feta oder gerösteten Kichererbsen erhält die Bowl noch mehr Geschmack.
Für eine würzige Variante etwas Chili oder Sriracha-Dressing ergänzen.
Ideal zum Vorbereiten – getrennt aufbewahrt bleibt die Bowl bis zu 3 Tage frisch.

Welche Zutat darf in deiner Lieblings-Bowl auf keinen Fall fehlen – Avocado, Feta oder doch extra Gemüse? 🥗🥑

07/29/2026

Tender Garlic Herb Chicken Wraps with Creamy Parmesan Ranch Sauce and Fresh Garden Veggies

3. Recipe

Ingredients:
2 large boneless, skinless chicken breasts, sliced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
3 cloves garlic, minced
4 ounces cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
4 large flour tortillas
1 cup shredded romaine lettuce
1 cup shredded cheddar cheese
½ cup diced tomatoes
¼ cup thinly sliced red onion
½ cup sliced cucumber (optional)
Directions:
Season the chicken with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook the chicken for 5–6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and slice into bite-sized pieces.
In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Parmesan cheese, minced garlic, parsley, and lemon juice until smooth and creamy.
Warm the tortillas for 15–20 seconds to make them easier to roll.
Spread a generous layer of the creamy garlic sauce over each tortilla.
Top with lettuce, cheddar cheese, tomatoes, red onion, cucumber, and sliced chicken.
Fold in the sides and roll tightly into wraps.
Slice each wrap in half and serve immediately, or lightly toast the wraps in a skillet for 2–3 minutes per side for an extra crispy finish.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 565 kcal | Servings: 4 servings

07/27/2026

Garlic Butter Steak Bites with French Fries & Fresh Salad 🥩🍟

Prep Time: 15 minutes (plus 20 minutes marinating)
Cook Time: 25 minutes
Servings: 4
Calories: ~720 kcal

Ingredients
Steak
1½ lb sirloin steak, cubed
Olive oil
Butter
Garlic
1 onion
1 green bell pepper
Smoked paprika
Garlic powder
Salt and pepper
Fresh parsley
Fries
4 russet potatoes
Oil
Salt and pepper
Salad
Green leaf lettuce
6 cherry tomatoes
Chopped parsley
Olive oil
Lemon juice
Method
Bake or fry the potatoes until crisp and golden.
Season the steak cubes and allow them to rest briefly.
Sear the steak over high heat until browned.
Cook the onion and bell pepper in garlic butter.
Return the steak to the pan and toss everything together.
Dress the salad with olive oil and lemon juice.
Plate the steak with fries and salad, then serve immediately.
Tips
A very hot pan creates the best crust.
Let the steak rest for a few minutes before serving.
Fresh parsley adds color and freshness.

07/27/2026

Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Broccoli Burst
Ingredients:

For the Chicken & Cream Sauce:

2 lbs (900 g) boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely diced
5 cloves garlic, minced
10 oz (280 g) cremini mushrooms, sliced
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1½ cups broccoli florets
⅓ cup chopped sun-dried tomatoes
1¾ cups heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
2 tablespoons cream cheese
¼ teaspoon crushed red chili flakes (optional)
Fresh basil leaves for garnish
Fresh chopped parsley

For the Buttered Rice:

2 cups cooked jasmine rice
2 tablespoons butter
1 tablespoon chopped parsley
Pinch of salt
Directions:
Heat the olive oil and butter in a large skillet over medium-high heat.
Season the chicken with smoked paprika, sweet paprika, Italian seasoning, salt, and black pepper.
Sear the chicken for 5–6 minutes until lightly golden. Remove from the skillet.
Add the onion and mushrooms to the same pan and cook until softened and caramelized, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape the browned bits from the bottom of the pan.
Add the heavy cream and cream cheese, whisking until smooth.
Stir in the Parmesan cheese and simmer gently until the sauce becomes rich and velvety.
Fold in the broccoli florets and sun-dried tomatoes, cooking for 4–5 minutes until the broccoli is tender-crisp.
Return the chicken to the skillet and simmer for another 5 minutes until fully cooked and coated in the creamy sauce.
Toss the cooked rice with butter and parsley.
Serve the creamy paprika chicken over the buttered rice and garnish generously with fresh basil, parsley, extra Parmesan, and a sprinkle of chili flakes if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 735 kcal | Servings: 4 servings

07/27/2026

Zarter als dieses Schweinefilet geht es kaum. 🥩🍝

Saftiges Schweinefilet, cremige Penne in Parmesan-Rahmsoße und knusprige Ofenkartoffeln – ein echtes Wohlfühlgericht für die ganze Familie. Perfekt für das Sonntagsessen oder wenn du Gäste verwöhnen möchtest.

Schweinefilet mit cremiger Penne & Ofenkartoffeln

Vorbereitung: 20 Minuten
Garzeit: 35 Minuten
Gesamtzeit: 55 Minuten
Portionen: 4
Ca. 760 kcal pro Portion

Zutaten
Für das Schweinefilet
700 g Schweinefilet
2 EL Olivenöl
Salz und schwarzer Pfeffer
1 TL Paprikapulver
1 TL Knoblauchpulver
Für die Pfeffer-Rahmsoße
250 ml Sahne
150 ml Gemüse- oder Rinderbrühe
1 TL Dijon-Senf
1 TL grüner Pfeffer (oder schwarzer Pfeffer grob zerstoßen)
1 kleine Zwiebel, fein gewürfelt
1 EL Butter
Für die Penne
300 g Penne
200 ml Sahne
80 g frisch geriebener Parmesan 🧀
1 Knoblauchzehe, fein gehackt
1 EL Butter
Für die Ofenkartoffeln
500 g kleine Kartoffeln
2 EL Olivenöl
1 TL Rosmarin
Salz und Pfeffer
Frische Petersilie zum Garnieren 🌿
Zubereitung
Backofen auf 200 °C Ober-/Unterhitze (400 °F) vorheizen.
Kartoffeln halbieren, mit Öl und Gewürzen vermengen und 30–35 Minuten goldbraun backen.
Penne nach Packungsanweisung bissfest kochen.
Schweinefilet würzen und in einer heißen Pfanne rundherum kräftig anbraten. Anschließend bei mittlerer Hitze weitere 8–10 Minuten garen, dann kurz ruhen lassen und in Stücke schneiden.
Für die Soße Butter schmelzen, Zwiebel glasig dünsten, Brühe und Sahne zufügen, Senf und Pfeffer einrühren und 5 Minuten köcheln lassen.
Für die Nudelsoße Butter und Knoblauch anschwitzen, Sahne zufügen, Parmesan einrühren und die Penne darin schwenken.
Schweinefilet, Penne und Kartoffeln anrichten, mit Pfeffer-Rahmsoße übergießen und mit Petersilie bestreuen.
Hinweise
Statt Schweinefilet kannst du auch Hähnchenbrust verwenden.
Die Soße wird besonders aromatisch mit frischem grünen Pfeffer.
Mit einem frischen Blattsalat servieren – das sorgt für einen schönen Ausgleich zur cremigen Soße.

Servierst du zu so einem Gericht lieber einen knackigen Salat oder zusätzlich noch Gemüse? 🥔🍝

07/27/2026

Sweet, savory, and wonderfully juicy – these chicken pieces are simply addictive. 🍗🍯

Caramelized on the outside, wonderfully tender and juicy on the inside – the combination of honey, garlic, and black pepper creates a perfect balance of sweetness and spiciness. Serve with crispy fries, a fresh salad, and your favorite dip.

Honey-Garlic Chicken with Fries & Salad

Preparation: 15 min.
Cooking time: 20 min.
Total time: 35 min.
Servings: 4
Approx. 690 kcal per serving

Ingredients
For the chicken
700 g chicken breast, cut into bite-sized pieces 🍗
2 tbsp olive oil
4 garlic cloves, finely chopped 🧄
3 tbsp honey 🍯
2 tbsp soy sauce
1 tbsp butter
1 tsp paprika
1 tsp freshly ground black pepper
1/2 tsp chili flakes (optional)
Salt to taste
2 tbsp chopped parsley 🌿
For the side dishes
700 g steakhouse fries 🍟
Mixed leaf salad
2 tomatoes 🍅
1/2 red onion
Season with paprika, pepper, and a bit of salt.
Heat olive oil in a large pan and brown the chicken 6–8 minutes on each side until golden brown.
Add butter and garlic and sauté for 1 minute.
Stir in honey, soy sauce, and chili flakes if desired, and let everything simmer for 2–3 minutes until the chicken is glossy.
Sprinkle with chopped parsley.
Serve with tomatoes, onions, and dressing.
Served with crispy fries, salad, and a dip.
Tips
For an extra aromatic touch, add a splash of lemon juice or lime juice over the chicken.
The sauce also tastes great with a bit of Dijon mustard or a splash of Worcestersauce.
If you prefer it spicier, add more chili flakes or some cayenne pepper.
Keep leftovers airtight in the fridge for up to 3 days and reheat quickly in a pan.

Which dip would you choose – BBQ, garlic, honey-mustard, or a spicy chili sauce? 🍽️

07/27/2026

🥗🍗 GRILLED CHICKEN AVOCADO CAESAR SALAD 🥑🥚
A fresh, protein-packed salad loaded with juicy grilled chicken, creamy avocado, soft-boiled eggs, crisp romaine, and shaved Parmesan. Finished with a creamy Caesar dressing, it's perfect for lunch or a satisfying dinner!
🛒 Ingredients
🍗 2 grilled chicken breasts, sliced
🥬 4 cups romaine lettuce, chopped
🥑 1 avocado, diced
🥚 2 soft-boiled eggs, halved
🧀 ¼ cup shaved Parmesan cheese
🌿 1 tbsp chopped chives
🥣 3 tbsp Caesar dressing
🫒 1 tbsp olive oil
🧂 Salt and black pepper, to taste
👩‍🍳 Instructions
🥬 Add the romaine lettuce to a large serving bowl.
🥑 Top with avocado, Parmesan, and soft-boiled eggs.
🍗 Arrange the sliced grilled chicken over the salad.
🥣 Drizzle with Caesar dressing and olive oil.
🌿 Sprinkle with chopped chives.
🧂 Season with salt and black pepper, then toss lightly and enjoy! 😋

Yummy yummy

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