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Quicky recipes, New york, Casablanca (2026)

22/02/2026

These Tortilla Wraps with Ground Beef are a family favorite at our house! They're super easy to make and perfect for a busy weeknight or cozy weekends. Everyone loves them, and they disappear fast! check comments 𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄S

14/02/2026

Save this recipe carefully, because it is a real treasure. I sent to all who said hi.

11/02/2026

🎃 Pumpkin Crunch Cake 🍰

Ingredients:

1 can (15 oz) pumpkin puree 🎃
1 can (12 oz) evaporated milk 🥛
3 large eggs 🥚
1 cup white sugar 🍚
1 teaspoon ground cinnamon 🌿
1/2 teaspoon ground ginger 🌿
1/4 teaspoon ground cloves 🌿
1 box yellow cake mix 🌾
1 cup chopped pecans 🌰
1 cup butter, melted 🧈
Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. 🕒
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves. Mix well. 🎃🥛🥚🍚🌿
Pour the pumpkin mixture into the prepared baking dish. 🍲
Sprinkle the dry cake mix evenly over the pumpkin mixture. 🌾
Sprinkle the chopped pecans over the cake mix. 🌰
Drizzle the melted butter evenly over the top. 🧈
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 🕒
Allow to cool completely before serving. Enjoy! 🎃🍰
Prep Time: 15 minutes ⏰ | Cooking Time: 60 minutes 🕒 | Total Time: 1 hour 15 minutes 🕒 | Kcal: 400 kcal 🔥 | Servings: 12 servings 🍽️

08/02/2026

**Classic Round Steak and Gravy**

Hello lovely people! Craving a comforting, home-cooked meal that’s easy on the wallet and even easier to make? This Classic Round Steak and Gravy is a hug in a bowl, perfect for a cozy lunch or dinner. It's simple, delicious, and uses ingredients you likely already have!

**Why you'll love it:**

* **Tender & Flavorful:** Slow cooking makes even tougher cuts of steak wonderfully tender.
* * **Simple Steps:** No fuss, just pure comfort food goodness.
* * **Budget-Friendly:** A smart choice for delicious meals.

Let's get cooking!

**Yields:** 4-6 servings

**Prep time:** 15 minutes

**Cook time:** 2.5 - 3 hours

**Ingredients:**

* 1.5 - 2 lbs round steak, about 1 inch thick
* * 2 tablespoons all-purpose flour
* * 1 teaspoon salt
* * ½ teaspoon black pepper
* * 2 tablespoons vegetable oil or olive oil
* * 1 large onion, thinly sliced
* * 2 cloves garlic, minced
* * 3 cups beef broth (low sodium is great!)
* * 1 tablespoon Worcestershire sauce (check ingredients for no alcohol if concerned)
* * 2 tablespoons cornstarch (for gravy thickening)
* * ¼ cup cold water

**Instructions:**

1. **Prep the Steak:** Pat the round steak dry with paper towels. In a shallow dish, mix together the flour, salt, and pepper. Dredge the steak in the flour mixture, coating both sides.
2. 2. **Sear the Steak:** Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the steak for about 2-3 minutes per side, until nicely browned. Remove the steak and set aside.
3. 3. **Sauté Aromatics:** Add the sliced onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4. **Simmer and Tenderize:** Return the seared steak to the pot. Pour in the beef broth and add the Worcestershire sauce. Bring the liquid to a gentle simmer.
5. 5. **Slow Cook:** Cover the pot tightly and reduce the heat

07/02/2026

Chicken Zucchini Bake

Ingredients:

2 cups cooked chicken, shredded

3 medium zucchinis, sliced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup cream cheese, softened

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil for garnish (optional)

Instructions:

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Drizzle olive oil in a 9×13 inch baking dish and spread it evenly across the bottom.

Transfer the chicken and zucchini mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the grated Parmesan cheese on top of the mixture.

Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

Remove from the oven and let it cool for a few minutes before garnishing with fresh basil, if desired..

31/01/2026

“Snow Day Mushroom & Herb Comfort Soup”

🍄 This is the soup they’ll ask for again, and again, and again...

💭 It tastes like warmth in a bowl, with earthy mushrooms and cozy spice wrapped in creamy richness.

🧾 INGREDIENTS

🫕 Soup Base:

2 tbsp butter

1 tbsp olive oil

1 small onion, finely diced

4 garlic cloves, minced

450g (1 lb) mushrooms, sliced (mix of cremini, shiitake, or white)

1/2 tsp smoked paprika

1/2 tsp chili flakes (optional)

1 tsp dried thyme

Salt + pepper to taste

🥣 Creamy Finish:

4 cups vegetable broth

1 cup heavy cream or full-fat coconut milk

1/3 cup grated Parmesan or crumbled feta

🌿 Garnish:

Fresh dill

Chopped parsley

Extra sautéed mushrooms

✨ The kitchen fills with garlic, butter, and earthy mushroom aromas that make winter feel welcome.

🔢 INSTRUCTIONS

In a large pot, heat butter and oil over medium heat.

Sauté onions until translucent, about 5 mins.

Add garlic, thyme, paprika, and mushrooms. Cook until mushrooms release liquid and brown.

Stir in chili flakes, salt, and pepper. Let flavors build for 2 minutes.

Pour in broth, scraping up all browned bits. Simmer 10–15 minutes.

Reduce heat and stir in cream and cheese. Let it gently bubble.

Taste and adjust seasoning if needed.

For more texture, blend half the soup, then mix back in (optional).

Ladle into bowls and top with herbs and extra mushrooms. 🍄

Serve hot with toasted bread or garlic croutons. 🥖

🕒 Prep Time: 15 min

🕒 Cook Time: 30 min

🍽️ Servings: 4

🎚️ Difficulty: Easy

— à New York, États-Unis.

31/01/2026

High-Protein Street Corn Chicken Rice Bowl

Packed with protein, fresh flavor, and totally satisfying!

Ingredients

For the Chicken (High Protein):

1.5 lbs boneless, skinless chicken breasts (lean protein)

1 tbsp olive oil

2 tbsp lime juice

2 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

Salt & pepper, to taste

For the High-Protein Street Corn:

2 cups corn kernels (fresh or frozen)

½ cup nonfat Greek yogurt (instead of mayo/sour cream)

1 tsp lime juice

½ tsp chili powder

¼ tsp smoked paprika (optional)

¼ cup reduced-fat feta or cotija cheese

Fresh cilantro, chopped

For the Rice (Protein Boosted):

2 cups cooked quinoa or brown rice (quinoa = more protein)

1 tbsp lime juice

¼ cup chopped cilantro

Optional High-Protein Toppings:

½ sliced avocado (healthy fats)

¼ cup black beans (extra fiber + protein)

Extra Greek yogurt as a topping

Sliced jalapeños, lime wedges

Quick Instructions

Marinate & Cook Chicken:

Toss chicken with oil, lime juice, and spices. Marinate 30 mins.

Grill or pan-cook until internal temp hits 165°F (about 6–8 mins per side). Let rest, then slice.

Make High-Protein Street Corn:

Warm corn in a skillet. In a bowl, mix Greek yogurt, lime juice, spices, and cheese. Stir in corn and cilantro.

Prep Rice Base:

Mix cooked quinoa or brown rice with lime juice and cilantro.

Assemble the Bowl:

Add rice to each bowl, top with chicken, corn mixture, and any toppings you like (avocado, black beans, etc.).

Serve & Enjoy:

Squeeze fresh lime on top and enjoy warm!

28/01/2026

**Garlic Butter Chicken with Cheesy Potato Bake**

Hello lovely people! Today, we're whipping up something truly comforting and delicious that's perfect for a cozy evening meal. This Garlic Butter Chicken with Cheesy Potato Bake is simple to make, packed with flavor, and sure to become a family favorite! It's wonderfully tender chicken with a rich garlic butter sauce, paired with a creamy, cheesy potato bake that’s pure bliss.

**Yields:** 4 servings

**Prep time:** 15 minutes

**Cook time:** 30-35 minutes

**What You'll Need:**

* **For the Chicken:**
* * 4 boneless, skinless chicken breasts (about 6-8 oz each)
* * 2 tablespoons butter
* * 2 tablespoons olive oil
* * 4 cloves garlic, minced (or 1 teaspoon garlic powder if preferred)
* * 1/2 teaspoon dried Italian seasoning
* * Salt and freshly ground black pepper to taste
* * 2 tablespoons fresh parsley, chopped (for garnish)
* **For the Cheesy Potato Bake:**
* * 1.5 lbs potatoes (like Yukon Gold or red potatoes), washed and thinly sliced (about 1/8 inch thick)
* * 1 cup milk (any kind works!)
* * 1/2 cup shredded cheddar cheese (or a blend of your favorite cheeses)
* * 1 tablespoon butter
* * Salt and freshly ground black pepper to taste
* * Pinch of nutmeg (optional, but lovely!)

**Let's Get Cooking!**

1. **Prep the Potatoes:** Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (about 8x8 inches). Arrange the thinly sliced potatoes in the dish, overlapping them slightly. Sprinkle with salt, pepper, and the pinch of nutmeg if using.
2. 2. **Make the Cheesy Sauce:** In a small saucepan, gently heat the milk and the tablespoon of butter over medium-low heat until the butter is melted and the milk is warm (don't boil it!). Stir in the shredded cheese until it's melted and smooth. Pour this cheesy milk mixture evenly over the potatoes.
3. 3. **Bake the Potatoes:** Cover the baking dish tightly with foil. Bake for

26/01/2026

Spinach & Ricotta Phyllo Braid with Lemon Thyme Honey Glaze
Ingredients

For the Filling

300 g (10 oz) fresh spinach, washed and chopped

250 g (9 oz) ricotta cheese

50 g (½ cup) grated Parmesan

1 small onion, finely diced

2 cloves garlic, minced

1 tsp (5 ml) olive oil

1 tsp (5 ml) fresh lemon juice

½ tsp salt

¼ tsp black pepper

1 tsp fresh thyme leaves

For the Phyllo Braid

6 sheets phyllo pastry, thawed

3 tbsp (45 g) unsalted butter, melted

For the Lemon Thyme Honey Glaze

3 tbsp (45 ml) honey

1 tsp (5 ml) fresh lemon juice

½ tsp fresh thyme leaves

Directions

Prepare the Filling

Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3–4 minutes.

Add garlic and cook for 30 seconds until fragrant.

Stir in spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.

In a bowl, mix spinach mixture with ricotta, Parmesan, lemon juice, salt, black pepper, and thyme.

Assemble the Phyllo Braid

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer remaining sheets, brushing each with butter.

Spoon filling down the center of the phyllo stack, leaving about 2–3 cm (1 inch) on each side.

Cut 2–3 cm (1 inch) strips along the long sides of the phyllo. Fold strips over the filling alternately to create a braid.

Brush the top with remaining melted butter.

Bake

Bake for 25–30 minutes, or until golden and crisp.

Finish with Glaze

In a small saucepan, warm honey with lemon juice and thyme until just combined.

Drizzle glaze over the warm phyllo braid before serving.

Nutritional Information (Per Serving – Approximate, serves 4)

Calories: 410

Protein: 14 g

Carbohydrates: 32 g

Fat: 26 g

Fiber: 4 g

23/01/2026

Cream Cheese Banana Bread – light, moist and delicious! 🍌🍰

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 ripe bananas, mashed

1/4 cup sour cream

4 ounces cream cheese, softened

Directions:

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla extract.

Mix in mashed bananas and sour cream until well combined.

In a separate bowl, beat cream cheese until smooth.

Pour half of the banana batter into the prepared loaf pan. Spread the cream cheese over the batter. Top with remaining banana batter.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

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

Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes

Kcal: 310 kcal | Servings: 10 servings

23/01/2026

Black Pepper Chicken with Mushrooms Recipe
Ingredients:
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 8 oz (225g) mushrooms, sliced (button or shiitake)
• 1 bell pepper, sliced (any color)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• 2-3 tablespoons freshly cracked black pepper (adjust to taste)
• 1 tablespoon oyster sauce (optional)
• 2 green onions, chopped (for garnish)
Instructions:
1. Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, and cornstarch. Mix well and let it marinate for at least 15-20 minutes.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Cook the Chicken: Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced mushrooms, bell pepper, onion, garlic, and ginger. Stir-fry for about 4-5 minutes, or until the vegetables are tender.
5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet. Sprinkle in the black pepper and stir to combine. If using, add the oyster sauce and mix well. Cook for an additional 2-3 minutes to heat through.
6. Serve: Plate the black pepper chicken with mushrooms and garnish with chopped green onions. Serve hot over rice or noodles if desired.

22/01/2026

Herb-Infused Creamy Chicken with Roasted Carrots & Buttery Mash 🌿🥔

Prep Time: 20 mins
Cook Time: 35 mins
Yields: 2 servings
Calories: ~680 per serving

🧾 Ingredients:

For the Chicken:

🍗 2 chicken thighs (bone-in or boneless)

🧄 3 garlic cloves, minced

🌿 1 tsp dried thyme

🌿 1 tsp dried parsley or mixed herbs

🧂 Salt & black pepper

🧈 1 tbsp butter

🛢️ 1 tbsp olive oil

For the Creamy Sauce:

🧄 1 garlic clove, minced

🥄 150 ml heavy cream

🥄 1 tsp Dijon mustard (optional)

🧀 1 tbsp parmesan (optional)

🌿 Chopped parsley for garnish

🧂 Salt & pepper

For the Potatoes:

🥔 2 potatoes, cubed and peeled

🧈 2 tbsp butter

🥛 50 ml milk or cream

🧂 Salt

For the Carrots:

🥕 4–5 carrots, sliced lengthwise

🛢️ 1 tbsp olive oil

🌿 ½ tsp thyme or rosemary

🧂 Salt & pepper

👩‍🍳 Method:

Roast the carrots: Toss in oil and herbs, season, and roast at 200°C for 25–30 mins until soft and golden.

Boil potatoes: Simmer in salted water 15–20 mins. Drain and mash with butter and milk. Season.

Cook the chicken: Season and sear thighs in butter and oil for 4–5 mins per side. Transfer to oven for 15–18 mins until cooked through.

Prepare sauce: Sauté garlic in pan, add cream, mustard, cheese, and simmer until creamy.

Plate everything: Add mashed potatoes, roasted carrots, and chicken. Pour sauce on top.

Finish: Sprinkle parsley and serve hot.

Tips:

Can substitute chicken breasts or pork chops.

Great for holiday dinners or a cozy weekend meal.

Add garlic to the mash for extra flavor.

Quicky recipes

22/02/2026

14/02/2026

11/02/2026

08/02/2026

07/02/2026

31/01/2026

31/01/2026

28/01/2026

26/01/2026

23/01/2026

23/01/2026

22/01/2026

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