Yum Express Recipes

Cucumber, Cherry Tomato & Red Onion Salad with Lemon-Herb Vinaigrette

A refreshing salad bursting with vibrant colors and zesty flavors.

Ingredients

✅ 1 large English cucumber, thinly sliced
✅ 1 cup red cherry tomatoes, halved
✅ 1 cup yellow cherry tomatoes, halved
✅ 1 small red onion, thinly sliced
✅ 1/4 cup fresh parsley, chopped
✅ 1/4 cup olive oil
✅ 2 tablespoons fresh lemon juice
✅ 1 teaspoon honey
✅ Salt and pepper to taste

Instructions

🔵 In a large mixing bowl, combine the sliced cucumber, red and yellow cherry tomatoes, and red onion.
🔵 Add the chopped parsley to the bowl for a burst of color and flavor.
🔵 In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
🔵 Pour the lemon-herb vinaigrette over the salad ingredients and toss gently to coat everything evenly.
🔵 Allow the salad to sit for about 10 minutes to let the flavors meld before serving.

Servings & Time
Serves 4 as a side dish | Prep time: 15 minutes

No-Bake Lemon Blueberry Mousse Cheesecake

A refreshing and creamy dessert bursting with zesty lemon and sweet blueberries.

Ingredients

✅ 1 1/2 cups digestive biscuit crumbs
✅ 1/4 cup granulated sugar
✅ 6 tablespoons unsalted butter, melted
✅ 1 8-ounce package mascarpone cheese, softened
✅ 1/2 cup confectioners' sugar
✅ 1 teaspoon fresh lemon zest
✅ 1/4 cup fresh lemon juice
✅ 1 1/2 cups fresh blueberries
✅ 1 cup heavy whipping cream

Instructions

🔵 In a mixing bowl, combine the digestive biscuit crumbs, granulated sugar, and melted butter. Stir until well combined, then firmly press the mixture into the base of a 9-inch springform pan to form the crust.

🔵 In a separate bowl, beat the mascarpone cheese and confectioners' sugar until creamy and smooth. Add in lemon zest and lemon juice, mixing until fully incorporated.

🔵 In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined.

🔵 Gently fold in the fresh blueberries, taking care not to break them.

🔵 Spoon the lemon blueberry mousse over the prepared crust in the springform pan, smoothing the top with a spatula.

🔵 Cover and refrigerate for at least 4 hours or overnight to set before serving.

Servings & Time

Servings: 8 | Time: 20 minutes (plus chilling time)

Title: Pistachio-Ricotta Tortilla Cannoli

Description: A delightful twist on classic cannoli with crisp tortillas filled with creamy pistachio-infused ricotta.

Ingredients

✅ 4 small flour tortillas
✅ 1/2 cup shelled pistachios
✅ 1/4 cup powdered sugar
✅ 1/2 teaspoon ground cinnamon
✅ 1/4 teaspoon sea salt

For the Filling
✅ 2/3 cup ricotta cheese
✅ 1/4 cup powdered sugar
✅ 1/4 cup finely chopped pistachios
✅ 1 teaspoon vanilla extract

Instructions

🔵 Preheat your air fryer to 375°F (190°C).
🔵 Lightly spray each tortilla with cooking oil on both sides.
🔵 In a mixing bowl, combine the shelled pistachios, powdered sugar, ground cinnamon, and sea salt; mix well.
🔵 Evenly distribute the pistachio mixture over each tortilla, ensuring full coverage.
🔵 Tightly roll each tortilla and secure with a toothpick if necessary.
🔵 Place the rolled tortillas seam side down in the air fryer basket.
🔵 Air fry for 4-5 minutes, checking halfway, until they are golden and crispy.
🔵 While the shells are cooking, prepare the filling by mixing ricotta cheese, powdered sugar, chopped pistachios, and vanilla extract in a bowl until smooth.
🔵 Once the cannoli shells are out of the air fryer and cooled slightly, carefully fill them with the ricotta mixture.
🔵 Serve immediately and enjoy the delightful fusion of flavors!

Servings & Time

Servings: 4
Total Time: 20 minutes

Pink Rose Cupcakes

Delicate and fluffy cupcakes adorned with a luscious pink rose frosting.

Ingredients:
✅ 1 ½ cups all-purpose flour
✅ 1 cup granulated sugar
✅ ½ cup unsalted butter, softened
✅ 3 large eggs
✅ 1 ½ teaspoons baking powder
✅ ½ teaspoon salt
✅ 1 teaspoon vanilla extract
✅ ½ cup milk
✅ 1 cup powdered sugar (for frosting)
✅ ½ cup unsalted butter, softened (for frosting)
✅ 2-3 tablespoons heavy cream (for frosting)
✅ 2-3 drops pink food coloring
✅ Edible rose petals (for decoration)

Instructions:
✅ Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
✅ In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
✅ Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
✅ In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
✅ Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
✅ Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
✅ While the cupcakes cool, prepare the frosting by beating together the softened butter and powdered sugar until smooth.
✅ Add heavy cream and pink food coloring, adjusting the color as needed until you achieve a lovely pink shade.
✅ Once the cupcakes are completely cool, pipe or spread the pink rose frosting on top, creating a swirl effect.
✅ Garnish with edible rose petals for a finishing touch.

Servings & Time:
Makes approximately 12 cupcakes. Total time: 40 minutes (prep + bake + cool).

Chocolate Chip Cookie Dough Brownie Bombs

Indulge in a decadent treat that combines rich brownie bites with a sweet, edible cookie dough center.

Ingredients

✅ 1 cup all-purpose flour
✅ ½ teaspoon baking soda
✅ ¼ teaspoon salt
✅ ½ cup unsalted butter, softened
✅ ½ cup brown sugar, packed
✅ ¼ cup granulated sugar
✅ 1 teaspoon vanilla extract
✅ 1 cup semi-sweet chocolate chips
✅ 1 large egg

For the Cookie Dough Filling:
✅ ½ cup unsalted butter, softened
✅ ½ cup brown sugar, packed
✅ ¼ cup granulated sugar
✅ 1 teaspoon vanilla extract
✅ 1 cup all-purpose flour
✅ ½ teaspoon salt
✅ ½ cup mini chocolate chips

Instructions

Prepare the Brownie Base:
✅ In a medium bowl, whisk together flour, baking soda, and salt.
✅ In a separate large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
✅ Add in the egg and vanilla extract, mixing until well combined.
✅ Gradually stir in the flour mixture until just combined, then fold in the chocolate chips.
✅ Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
✅ Pour the brownie batter into the dish, smoothing it into an even layer.

Make the Cookie Dough Filling:
✅ In another bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy.
✅ Mix in the vanilla extract.
✅ Gradually add the flour and salt, mixing until a cookie dough forms.
✅ Fold in mini chocolate chips for added sweetness.

Assembly:
✅ Once the brownie base has cooled, scoop out small portions of the cookie dough filling and roll them into balls.
✅ Place the cookie dough balls evenly on top of the brownie layer.
✅ Cover the cookie dough balls with the remaining brownie batter, smoothing it over.
✅ Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
✅ Allow to cool completely before cutting into squares.

Servings & Time
Makes approximately 16 brownie bombs. Total time: 1 hour (including cooling).

Strawberry Shortcake Cheesecake Rolls

A delightful twist on classic shortcake, combining creamy cheesecake and fluffy strawberry cake in one irresistible roll.

Ingredients

✅ 1 box strawberry cake mix
✅ 3 large eggs
✅ 1/3 cup vegetable oil
✅ 8 oz cream cheese, softened
✅ 1 cup powdered sugar
✅ 1 tsp vanilla extract
✅ 1 cup fresh strawberries, diced
✅ 1 cup whipped cream for topping

Instructions

✅ Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
✅ In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix until smooth and well combined.
✅ Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
✅ While the cake is baking, prepare the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
✅ Once the cake is done, remove it from the oven and allow it to cool in the pan for 5 minutes.
✅ Carefully invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Remove the parchment paper and let it cool completely.
✅ After the cake has cooled, spread the cheesecake filling evenly over the top, followed by a layer of diced strawberries.
✅ Starting from one end, roll the cake tightly, using the towel to help guide it. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
✅ Once set, slice the rolls into pieces and serve with a dollop of whipped cream on top.

Servings & Time

Servings: 8
Time: 1 hour 30 minutes (including cooling time)

Crispy Baked Cauliflower Bites

Deliciously crunchy and cheesy, these cauliflower bites make the perfect appetizer or snack.

Ingredients

✅ 1 medium head cauliflower, cut into florets
✅ 3 tablespoons olive oil
✅ 1/2 cup shredded mozzarella cheese
✅ 1 teaspoon smoked paprika
✅ 1 teaspoon garlic powder
✅ 1 teaspoon onion powder
✅ Salt and pepper to taste

Instructions

✅ Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
✅ In a large mixing bowl, combine the cauliflower florets with the olive oil, ensuring they are well-coated.
✅ Sprinkle the mozzarella cheese, smoked paprika, garlic powder, onion powder, salt, and pepper over the cauliflower. Toss until evenly mixed.
✅ Spread the cauliflower mixture in a single layer on the prepared baking sheet.
✅ Bake in the preheated oven for about 20 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
✅ Remove from the oven and let cool for a few minutes before serving.

Servings & Time

Servings: 4
Time: 30 minutes

Lemon Orzo Chicken Soup Delight

A refreshing twist on classic chicken soup, infused with zesty lemon and tender orzo.

Ingredients:
✅ 1 tablespoon olive oil
✅ 1 medium onion, diced
✅ 2 carrots, chopped
✅ 2 celery stalks, finely chopped
✅ 3 cloves garlic, minced
✅ 1 teaspoon dried thyme
✅ 1 teaspoon dried oregano
✅ 6 cups low-sodium chicken broth
✅ 1 cup orzo pasta
✅ 2 cups cooked chicken, shredded
✅ 1 lemon, zested and juiced
✅ Salt and pepper to taste
✅ Fresh parsley, chopped for garnish

Instructions:
✅ In a large pot, heat the olive oil over medium heat.
✅ Add the diced onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
✅ Stir in the minced garlic, thyme, and oregano; cook for an additional 1-2 minutes until fragrant.
✅ Pour in the chicken broth and bring to a gentle boil.
✅ Add the orzo pasta and cook according to package instructions, usually around 8-10 minutes.
✅ Once the orzo is tender, stir in the shredded chicken, lemon zest, and lemon juice.
✅ Season with salt and pepper to taste, adjusting for flavor.
✅ Serve hot, garnished with fresh parsley for a vibrant finish.

Servings & Time:
Serves 4-6 | Prep time: 10 minutes | Cook time: 20 minutes

Honey Mustard Glazed Pork Chops

A deliciously sweet and tangy dish that elevates pork chops to a new level of flavor.

Ingredients

✅ 4 boneless pork chops
✅ Salt and black pepper to taste
✅ 1 tablespoon olive oil
✅ 1/3 cup honey
✅ 2 tablespoons whole grain mustard
✅ 1 tablespoon apple cider vinegar
✅ 1 teaspoon garlic powder
✅ Fresh thyme leaves for garnish

Instructions

✅ Preheat your oven to 375°F (190°C).
✅ Season both sides of the pork chops with salt and black pepper.
✅ In a medium bowl, whisk together honey, whole grain mustard, apple cider vinegar, and garlic powder until well blended.
✅ Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for about 2-3 minutes on each side until golden brown.
✅ Pour the honey mustard mixture over the seared pork chops, ensuring they are well coated.
✅ Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
✅ Remove the skillet from the oven and let the pork chops rest for 5 minutes.
✅ Garnish with fresh thyme leaves before serving.

Servings & Time

Servings: 4
Total Time: 40 minutes

Air Fryer Buffalo Chicken Egg Rolls

Crispy egg rolls packed with zesty buffalo chicken and creamy cheese.

Ingredients

✅ 2 cups cooked shredded chicken
✅ 1/2 cup buffalo wing sauce
✅ 1 cup shredded cheese (mozzarella or cheddar)
✅ 1/4 cup cream cheese, softened
✅ 1 tablespoon green onions, chopped (plus more for garnish)
✅ 8 egg roll wrappers
✅ Cooking spray

Instructions

✅ In a mixing bowl, combine the cooked shredded chicken, buffalo wing sauce, shredded cheese, cream cheese, and chopped green onions until well blended.
✅ Lay an egg roll wrapper on a clean surface, with one corner pointing towards you.
✅ Spoon about 2-3 tablespoons of the chicken mixture onto the center of the wrapper.
✅ Fold the bottom corner of the wrapper over the filling, then fold in the side corners, and roll it up tightly to seal.
✅ Repeat with the remaining wrappers and filling.
✅ Preheat the air fryer to 375°F (190°C).
✅ Lightly spray the egg rolls with cooking spray on all sides for extra crispiness.
✅ Place the egg rolls in the air fryer basket in a single layer, avoiding overcrowding, and cook for 10-12 minutes or until golden brown and crispy, flipping halfway through.
✅ Once cooked, remove the egg rolls from the air fryer and let them cool slightly.
✅ Garnish with additional chopped green onions before serving.

Servings & Time

Makes 8 egg rolls | Prep time: 15 minutes | Cook time: 12 minutes

Creamy Cajun Steak Penne Pasta

A delightful dish combining tender steak and creamy sauce with a spicy Cajun twist.

Ingredients
✅ 12 oz penne pasta
✅ 1 lb flank steak, cut into strips
✅ 1 tablespoon olive oil
✅ 2 teaspoons Cajun seasoning
✅ 1 cup heavy cream
✅ 1 cup cherry tomatoes, halved
✅ 1/2 cup grated Parmesan cheese
✅ 1 tablespoon butter
✅ 1/4 cup chopped fresh parsley

Instructions
✅ Cook the penne pasta according to package instructions until al dente, then drain and set aside.
✅ In a large skillet, heat the olive oil over medium-high heat. Add the flank steak strips and sprinkle them with Cajun seasoning. Sear until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
✅ In the same skillet, add the butter and let it melt. Add the cherry tomatoes and sauté for 2-3 minutes until they soften.
✅ Pour in the heavy cream, stirring well to combine. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
✅ Stir in the cooked penne pasta, the sautéed steak, and the grated Parmesan cheese. Toss everything together until well coated in the creamy sauce.
✅ Garnish with chopped parsley before serving for a fresh touch.

Servings & Time
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Crispy Carrot and Chickpea Patties

Delightfully crunchy on the outside and tender on the inside, these patties are a fantastic vegetarian option!

Ingredients:
✅ 1 can (15 oz) chickpeas, drained and rinsed
✅ 1 cup grated carrot
✅ 1/4 cup finely chopped onion
✅ 2 tablespoons chopped fresh parsley
✅ 1 clove garlic, minced
✅ 1/2 teaspoon ground cumin
✅ 1/4 teaspoon paprika
✅ 1/2 cup breadcrumbs
✅ Salt and pepper to taste
✅ Olive oil for frying

Instructions:
✅ In a large mixing bowl, mash the chickpeas with a fork until mostly smooth, leaving some chunks for texture.
✅ Add the grated carrot, chopped onion, parsley, and minced garlic to the mashed chickpeas.
✅ Sprinkle in the ground cumin, paprika, salt, and pepper, then mix well to combine all the ingredients.
✅ Gradually fold in the breadcrumbs until the mixture holds together without being too dry.
✅ Form the mixture into small patties, about 2-3 inches in diameter.
✅ Heat a generous amount of olive oil in a skillet over medium heat.
✅ Once hot, carefully place the patties in the skillet, making sure not to overcrowd the pan.
✅ Cook for 3-4 minutes on each side or until golden brown and crispy.
✅ Remove the patties from the skillet and drain on paper towels to remove excess oil.

Servings & Time:
Makes about 8 patties. Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes.