Yummy Eats Daily, Los Angeles, CA (2026)

01/04/2026

This crockpot potato broccoli cheddar soup delivers pure cheesy comfort bliss 🥦🧀✨ Creamy, hearty, and packed with rich, cozy flavor.

Ingredients:
2 lbs Yukon Gold potatoes, peeled and cubed
4 cups fresh broccoli florets
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
2 cups heavy cream
3 cups sharp cheddar cheese, freshly grated
2 tsp dried thyme
1 tsp garlic powder
Kosher salt
Fresh cracked pepper

Instructions:
1. Add potatoes, onions, carrots, and celery to the crockpot. Season with garlic, thyme, salt, and pepper.
2. Pour in broth just to cover vegetables.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours.
4. Add broccoli in the last hour.
5. During the final 30 minutes:
Stir in heavy cream
Add shredded cheese gradually, stirring between additions
Adjust seasoning
6. Serve hot with cheese, chives, or croutons on top.

01/04/2026

This keto chili brings bold, low-carb heat with rich spices and hearty flavor 🌶️🔥 A satisfying, protein-packed bowl without the carbs.

Ingredients:
1 tablespoon avocado oil, or olive oil
1 ½ pounds ground beef
3 large cloves garlic, minced
1 medium yellow onion, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
4 ounces green chiles
6 ounces tomato paste
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon Kosher salt
¼ teaspoon cayenne pepper, adjust for spice preference
½ teaspoon black pepper
1 bay leaf
28 ounces diced tomatoes
1 cup beef broth

Instructions:
1. Place oil in a large pot or Dutch oven on the stove top over medium heat.
2. Once hot, add beef, breaking up with a spatula as it cooks until browned, about 5 minutes.
3. Once browned, drain any excess grease/liquid and add minced garlic to the pot. Cook for 2 minutes until fragrant.
4. Add the onions, bell pepper and jalapenos. Stir to combine and cook for about 5 minutes until softened.
5. Add the tomato paste, spices and bay leaf. Stir to combine and cook for 1-2 minutes to meld flavors.
6. Lastly, add the diced tomatoes and beef broth. Stir to combine and simmer uncovered on medium-low heat for 30-40 minutes until the chili thickens, stirring occasionally as it cooks.
7. Season to taste with additional salt and pepper and serve with desired garnishes.

01/03/2026

This Parmesan sausage soup is a bowl of savory indulgence, rich with creamy broth and hearty flavor 🧀✨ A cozy, comforting blend of sausage, herbs, and warmth.

Ingredients:
2 tablespoons unsalted butter
1 medium onion, diced
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 stalks celery, sliced thin
1 pound ground Italian sausage (sweet or spicy)
4 cups chicken broth (low sodium)
1 cup heavy cream
1 cup Parmesan cheese, freshly grated
2 cups fresh spinach, roughly chopped
Salt and pepper to taste

Instructions:
1. Heat a large soup pot over medium heat and add the butter. Once melted, add the diced onion, minced garlic, chopped carrots, and sliced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add the ground Italian sausage to the pot. Use your spoon to break it up into smaller crumbles. Cook for about 5-7 minutes, or until fully browned. Drain any excess grease if necessary.
3. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.
5. Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese has melted and the broth is creamy.
6. Add the chopped spinach and cook for an additional 2-3 minutes, just until the spinach is wilted.
7. Season the soup with salt and pepper to taste. Be careful with the salt, as the sausage and Parmesan already add a salty flavor.
8. Serve the soup hot, garnished with fresh parsley and extra Parmesan cheese if desired. Enjoy!

01/03/2026

This Mexican corn chicken soup is bright, zesty, and loaded with fresh, vibrant flavor 🌽🌶️✨ A cozy bowl filled with tender chicken and lively spices.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 large tomatoes, seeded and diced
3 cups corn kernels (from about 4 ears of fresh corn)
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
2 ½ cups chicken broth
2 boneless, skinless chicken breasts
½ cup heavy cream

Instructions:
Step 1: In a large pot, heat olive oil and butter over medium-high heat. Add diced onion and green bell pepper, and sauté for 3-4 minutes until tender. Add minced garlic and cook for an additional minute until fragrant.
Step 2: Stir in the diced tomatoes, corn kernels, chili powder, cumin, and salt. Cook for 1 minute to let the spices bloom and mix well with the vegetables.
Step 3: Pour in the chicken broth and give it a good stir. Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to a simmer, cover, and cook for 20 minutes.
Step 4: Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Step 5: Using an immersion blender, partially blend the soup to create a thicker consistency. Alternatively, you can blend 3 cups of the soup in a blender and return it to the pot.
Step 6: Return the shredded chicken to the soup and stir in the heavy cream. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve hot, garnished with Cotija cheese, cilantro, and red pepper flakes.

01/01/2026

Cozy sausage potato soup loaded with tender veggies and savory flavor, perfect for chilly winter days ❄️🥣 A hearty, comforting bowl that warms you from the inside out.

Ingredients:
Seasonings
• 1 teaspoon dried basil
• ½ teaspoon EACH: dried parsley, oregano, mustard powder
• ¼ teaspoon pepper
Soup
• 1 lb. ground Italian sausage, hot or mild
• 2 tablespoons butter
• 1 yellow onion, diced
• ½ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 teaspoon soy Sauce
• 1 teaspoon hot sauce
• 5 cups chicken broth
• 1 cup heavy cream
• 1 ¼ lbs. red potatoes, about 6 small potatoes
• 2 cups shredded cheddar cheese, optional

Instructions:
1. Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
2. Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
3. Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
4. Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the sausage back and stir to combine.
5. Reduce heat to low and stir in the cheddar cheese (if desired). Serve!

01/01/2026

Creamy, ocean-inspired goodness in every spoonful 🌊✨ This Nova Scotia Seafood Chowder brings cozy coastal comfort to your table.

Ingredients:
Seafood
• 2 (6.5 ounce) cans Clams
• 1 lb Cod
• 1 (6 ounce) can Crabmeat
• 6 oz Lobster meat, cooked
• 1 lb Salmon
• 1 lb Scallops
• 1 lb Shrimp
Produce
• 3 Carrots
• 2 Onions, large
• 7 Potatoes
Baking & Spices
• 1 Salt and ground black pepper
Dairy
• 1 1/2 cups Butter
• 2 cups Half-and-half
• 4 1/4 cups Heavy whipping cream

Instructions:
1. Gather all ingredients.
2. Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. Add potatoes; cook until tender, 15 to 20 minutes.
4. Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

12/31/2025

Creamy, bright, and zesty Tom Kha G*i bursting with lemongrass, coconut, and aromatic herbs 🍋🥥 A vibrant Thai soup that delivers pure comforting magic. *i

Ingredients:
• 1 tablespoon coconut oil
• Half of one onion
• 2 cloves garlic
• Half of one red jalapeno pepper
• 3 ¼-inch slices galangal or ginger
• 1 lemongrass stalk
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 4 cups canned full-fat coconut cream
• 2 medium chicken breasts
• 8 ounces white mushrooms
• 1–2 tablespoons coconut sugar
• 1 ½ – 2 tablespoons fish sauce
• 2–3 tablespoons fresh lime juice
• 2–3 green onions
• Fresh cilantro

Instructions:
Step 1:
In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, garlic, jalapeno or Thai chiles, galangal or ginger, lemongrass, and red curry paste. Stir frequently and cook for 5 minutes until the onions are softened.
Step 2:
Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 30 minutes. This step infuses the broth with aromatic flavors.
Step 3:
Strain the broth to remove the aromatics (onions, garlic, lemongrass, and ginger) and discard them.
Step 4:
Add the coconut cream (or milk), chicken breast (or tofu/shrimp), and mushrooms to the strained broth. Simmer until the chicken is cooked through (about 10 minutes).
Step 5:
Season the soup with fish sauce (or coconut aminos), coconut sugar (if using), and fresh lime juice. Adjust the seasoning to taste.
Step 6:
Cook for another 2 minutes, then ladle the soup into bowls. Garnish with sliced green onions and chopped cilantro.

12/31/2025

Indulge in rich broccoli cheddar soup 🥦🧀 offering creamy comfort in every spoonful. A cozy, feel-good blend perfect for warm, flavorful moments ✨

Ingredients:
• 1/4 cup all-purpose flour (I use King Arthur)
• 1 tbsp butter (unsalted, melted)
• black pepper to taste (freshly ground)
• 2 garlic cloves (minced)
• 1 celery stalk (diced into 1/4-inch pieces)
• 4 cups broccoli (cut into 1-inch florets)
• salt to taste
• 3 cups vegetable broth
• 1 cup low fat cottage cheese (blended smooth for creaminess)
• 4 oz cheddar cheese (shredded, about 1 cup)
• 1 large yellow onion (diced into 1/2-inch pieces)
• 2 large carrots (sliced into 1/4-inch rounds)
• 1/2 tsp smoked paprika (for depth and color)
• 2 cups 1% milk

Instructions:
1. Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch rounds, dice the celery into 1/4-inch pieces, mince the garlic cloves, and cut the broccoli into 1-inch florets. Set all vegetables aside. In a small bowl, whisk together the flour and smoked paprika—this prevents clumping when added to the hot pan. Blend the cottage cheese until completely smooth using a blender or food processor; set aside. Shred the cheddar cheese and have it ready. This organized prep ensures smooth cooking without interruptions.
2. Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and diced celery, stirring occasionally and cooking for about 10 minutes until the vegetables soften and begin to caramelize at the edges—this builds deep, savory flavor. Add the minced garlic and cook for 1 minute until fragrant, then immediately sprinkle the flour-paprika mixture over the vegetables and stir constantly for 1 minute to toast the flour and create a roux. This brief cooking develops the flour's nutty flavor and ensures a smooth, lump-free soup.
3. Pour the vegetable broth into the pot, stirring to incorporate any browned bits from the bottom—this adds incredible flavor. Add the broccoli florets and bring the mixture to a gentle simmer. Cook for 8–9 minutes until the broccoli is very tender, which allows it to break down slightly and thicken the soup naturally while still holding some texture. I find that slightly overcooked broccoli works better here since we'll be blending part of the soup anyway, creating a creamier consistency.
4. Reduce the heat to low and pour in the milk, stirring gently to combine. Let the soup warm through for 2–3 minutes, then add the blended cottage cheese and stir until fully incorporated. Finally, add the shredded cheddar cheese in handfuls, stirring after each addition until completely melted. Keep the heat low—this prevents the dairy from scorching and ensures the cheeses melt smoothly into a silky sauce.
5. Using an immersion blender, blend about 1 cup of soup directly in the pot by submerging the blender head and blending for 30–45 seconds—this creates a creamy, velvety texture while leaving some broccoli florets intact for pleasant texture contrast. Alternatively, carefully transfer 1 cup of soup to a blender, blend until smooth, and return it to the pot. Taste the soup and add salt and freshly ground black pepper to your preference. I like to add the salt gradually and taste between additions, as the vegetable broth and cheeses already contribute saltiness.

12/29/2025

Bright, nourishing vegetable soup packed with fresh veggies and vibrant flavor 🥕🥦 A wholesome, feel-good bowl perfect for any day.

Ingredients:
• 2 bay leaves
• 1 tbsp garlic (freshly minced for best flavor)
• 1 tsp dried oregano
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 3 cups cooked black-eyed peas (or two 15-oz cans, drained)
• 1 tsp ground cumin
• 1.5 tsp salt
• 1/2 cup onion (diced into 1/2-inch pieces)
• 2 tbsp oil (or any neutral oil like canola)
• 1/2 tsp coriander powder (freshly ground preferred)
• 1 cup carrots (cut into 1/4-inch rounds)
• 3 cups water
• 1 cup tomatoes (diced, fresh or canned)
• 1 tsp red chili powder
• 3/4 cup red bell pepper (diced into 1/2-inch pieces)
• 3/4 cup yellow bell pepper (diced into 1/2-inch pieces)

Instructions:
1. Gather all ingredients and prepare them before cooking begins. Trim the green beans and cut them into 1-inch pieces. Cut the carrots into 1/4-inch rounds, dice the onion into 1/2-inch pieces, and dice both bell peppers into 1/2-inch pieces. Mince the garlic fresh (I find this makes a real difference in flavor compared to pre-minced), and if using fresh tomatoes, dice them into bite-sized pieces. If using canned tomatoes, drain excess liquid. Having everything ready ensures smooth, sequential cooking without scrambling to prep mid-recipe.
2. Heat the oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add the bay leaves, minced garlic, and diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This gentle cooking releases the aromatic compounds and creates a flavorful foundation for the soup without browning the delicate garlic.
3. Add the carrots and trimmed green beans to the aromatic base from Step 2. Cook for 4-5 minutes, stirring occasionally, to allow these firmer vegetables to soften slightly and absorb the flavors building in the pot. The slight cooking time also begins to break down their cell walls, which helps them release their natural sweetness into the broth.
4. Stir in the diced tomatoes and cook for 2 minutes to allow them to begin releasing their juice and acid, which will brighten the overall flavor of the soup. Then add both the red and yellow bell peppers, stirring to combine everything evenly. The tomatoes and peppers add both sweetness and acidity that balance the earthy black-eyed peas.
5. Add the red chili powder, ground cumin, coriander powder, dried oregano, and salt directly to the vegetable mixture. Stir constantly for about 30 seconds to 1 minute to bloom the spices in the oil and vegetables—this process releases their essential oils and deepens their flavors rather than having them taste raw. I prefer using freshly ground coriander when I can find it, as it has a brighter, more vibrant quality than pre-ground.
6. Pour in the cooked black-eyed peas (drained if using canned) and the water. Stir everything together, making sure no spices are stuck to the bottom of the pot. Bring the soup to a gentle simmer over medium heat, then reduce to medium-low. Simmer for 12-15 minutes, allowing the vegetables to become tender and all the flavors to meld together. Taste the soup and adjust the salt if needed—remember that as the soup simmers, flavors concentrate, so you may need less salt than initially expected.

12/29/2025

Creamy Trader Joe’s white chicken chili with a smooth, flavorful kick that feels cozy and satisfying 🤍🌶️ A warm, rich blend of tender chicken and zesty spices.

Ingredients:
For the chilli:
• 2 cans white beans (drained and rinsed)
• olive oil (or any neutral oil like canola)
• 1 small onion (diced into 1/4-inch pieces)
• 2 cups frozen roasted corn
• 2 cups fresh spinach (roughly chopped)
• 1 can green chiles (about 4 oz, drained)
• 1 tsp ground cumin (freshly ground preferred for more flavor)
• black pepper to taste
• salt to taste
• 2 tbsp cream cheese (softened for easier blending)
• juice of 1 lime (about 2 tbsp)
• 1 tbsp garlic powder
• 1 packet pulled chicken in salsa verde (or about 1.5 cups shredded rotisserie chicken mixed with salsa verde)
• 1 tsp paprika
• 1 cup chicken broth
For Toppings (optional):
• avocado (sliced fresh, optional but adds creaminess)
• tortilla chips (optional for crunch)
• shredded cheese (Monterey Jack or cotija recommended)

Instructions:
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add ground cumin, paprika, garlic powder, and a pinch of black pepper, stirring constantly for about 30 seconds to toast the spices and release their flavors. This blooming technique ensures the spices distribute evenly throughout the chili and develop deeper flavor notes.
2. Add the frozen roasted corn to the pot with the sautéed onion and spices, stirring for about 1-2 minutes to warm it through. Pour in the chicken broth, drained green chiles, drained white beans, and lime juice. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
3. Once the chili is simmering, carefully ladle 2-3 cups of the soup into a blender (work in batches if needed, and let it cool slightly if very hot). Blend until completely smooth, about 1-2 minutes. Pour the blended mixture back into the pot and stir to incorporate. This technique creates a naturally creamy texture without heavy cream while keeping the broth thickened and luxurious.
4. Reduce heat to medium-low and stir in the softened cream cheese, breaking it up with a spoon until fully melted and incorporated into the chili. Add the pulled chicken in salsa verde (or shredded rotisserie chicken mixed with salsa verde), stirring gently to distribute evenly. Finally, add the roughly chopped fresh spinach and stir until completely wilted, about 1-2 minutes. I like to add the spinach at the very end because it wilts quickly and maintains its bright color and nutrients.
5. Let the chili simmer gently for 10 minutes if time allows, stirring occasionally. This resting time allows the flavors to meld together beautifully. Taste the chili and adjust seasoning with additional salt and black pepper as needed. The lime juice and salsa verde should provide tartness and mild heat, but add more of either if you prefer a bolder flavor profile.
6. Ladle the chili into bowls and top with shredded Monterey Jack or cotija cheese, sliced fresh avocado, and tortilla chips for crunch and creaminess. The cool, creamy avocado contrasts beautifully with the warm, savory chili, while the chips add textural interest.

12/28/2025

Quick Instant Pot beans that deliver fast, homestyle comfort with rich, hearty flavor 🫘✨ A simple, cozy dish perfect for busy days.

Ingredients:
For the black eyed peas:
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups chicken stock (or broth)
• 1 tsp salt
• 1 yellow onion (halved or quartered)
• 2 cups dry black eyed peas (sorted and rinsed)
• 3 garlic cloves (lightly crushed)
• 1 ham hock (adds rich, smoky flavor)
For the optional ham:
• 2 cups diced ham (optional but recommended for extra richness)

Instructions:
1. Sort through the dry black eyed peas, removing any debris or discolored beans, then rinse them thoroughly under cold water until the water runs clear. This removes dust and ensures even cooking. Halve or quarter the onion, lightly crush the garlic cloves with the side of your knife, and if using diced ham, have it ready for later. No oil is actually needed for an Instant Pot since the liquid and ingredients will create enough moisture for proper pressure cooking.
2. Add the onion and garlic cloves directly to the Instant Pot inner pot without oil—the aromatics will flavor the cooking liquid as the beans pressure cook. This creates a flavorful base that infuses the beans from the start. Layer in the sorted and rinsed black eyed peas, then pour in the chicken stock and place the ham hock on top. The ham hock will add rich, smoky depth to the cooking liquid.
3. Close the Instant Pot lid securely and set the valve to sealing. Cook on high pressure for 8 minutes—this is long enough to fully tenderize the beans without making them mushy. I like to set a timer on my phone so I don't forget to check the pot once the cooking time is complete.
4. Once cooking is complete, allow the pressure to release naturally for about 10-15 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid away from you to avoid steam burns. Locate the ham hock and remove it from the pot using tongs or a slotted spoon—set it aside to cool slightly if you want to shred any meat from it for extra flavor.
5. Stir the cooked beans from Step 3 and remove the onion and garlic pieces if desired (though they can stay for added flavor). Season the black eyed peas with salt and freshly ground black pepper, tasting as you go—I find freshly ground black pepper makes a noticeable difference in the final flavor. Stir in the diced ham if using it, allowing it to warm through in the hot bean liquid for about 1-2 minutes.

12/28/2025

Rich satay beef noodle soup loaded with bold, savory flavor and irresistible depth 🍜🔥 A cozy, aromatic bowl perfect for satisfying slurps.

Ingredients:
• 1 lb (450g) beef sirloin, thinly sliced
• 200g rice noodles
• 4 cups beef broth
• 1 cup coconut milk
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons satay sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt and pepper, to taste

Instructions:
1. Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Marinate Beef: In a bowl, add the beef slices with salt, pepper, and 1 tablespoon of soy sauce. Set aside to marinate while you prepare the broth.
3. Make the Broth: In a large pot, heat vegetable oil over medium heat. Add the minced garlic and sliced onion. Sauté until translucent.
4. Add Veggies: Toss in the sliced bell pepper and julienned carrot. Cook for 3-4 minutes until slightly softened.
5. Combine Ingredients: Pour in the beef broth and coconut milk. Stir in peanut butter and satay sauce until well mixed.
6. Simmer: Bring the mixture to a gentle boil and then reduce heat to let it simmer for about 10 minutes.
7. Cook Beef: Add the marinated beef to the pot. Cook for about 5 minutes or until the beef is browned and cooked through.
8. Add Noodles: Stir in the cooked rice noodles until heated through. Taste and adjust the seasoning with more salt, pepper, or soy sauce if needed.
9. Garnish: Remove from heat and garnish with chopped green onions and cilantro.

Yummy Eats Daily

01/04/2026

01/04/2026

01/03/2026

01/03/2026

01/01/2026

01/01/2026

12/31/2025

12/31/2025

12/29/2025

12/29/2025

12/28/2025

12/28/2025

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