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Favorite Recipes fans, New York, NY (2026)

05/28/2026

Slow-Simmered Aussie-Indian Coconut Lamb Curry with Aromatic Spices
Recipe

Ingredients:

2 lbs lamb shoulder, cut into bite-sized chunks
2 tablespoons vegetable oil
2 medium onions, finely sliced
5 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste

05/26/2026

🍗🥦 Ultimate Creamy Herb Chicken & Broccoli Skillet ✨
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: ~510 per serving

Ingredients 🛒
🍗 Chicken
4 boneless chicken fillets (visible)
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp chopped parsley (visible garnish)
🥦 Broccoli
3 cups broccoli florets (visible)
1 tbsp olive oil
Pinch salt
🥛 Cream Sauce
2 tbsp butter
4 garlic cloves, minced
1 tbsp flour
1 cup chicken broth
¾ cup heavy cream
½ cup grated Parmesan cheese
½ tsp black pepper
¼ tsp salt
🍅 Side Salad (visible in background)
1 tomato, sliced
¼ red onion, thinly sliced
Instructions 👨‍🍳
Season the chicken. Pat chicken dry. Coat with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper.
Cook chicken. Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden with grill marks and internal temperature reaches 165°F (74°C). Rest 5 minutes after cooking.
Cook broccoli. Heat olive oil in another pan and sauté broccoli 4–5 minutes until tender-crisp.
Make the sauce. Melt butter in the skillet. Add garlic and cook 30–60 seconds until fragrant. Stir in flour.
Build cream sauce. Slowly whisk in broth and cream. Simmer 3–4 minutes until slightly thickened. Stir in Parmesan cheese and pepper.
Combine. Add broccoli back to the skillet. Spoon cream sauce around chicken and vegetables.
Serve. Garnish with parsley and serve hot with fresh tomato and onion salad on the side.
Helpful Notes 💡
Chicken breasts bake or cook best until they safely reach 165°F (74°C).
Parmesan adds richness, but mozzarella can work too.
Add chili flakes for gentle heat.
Leftovers keep refrigerated up to 3–4 days.

05/25/2026

Crockpot Barbecue Ribs 🍖🔥
Ingredients:

- 2 racks of baby back ribs (about 4-5 pounds)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 cups barbecue sauce (your favorite brand)
- 1/4 cup apple cider vinegar
- 1/4 cup water

Instructions:

1. Prepare the Ribs:

- Remove the membrane from the back of the ribs for better flavor absorption.
- Pat the ribs dry with paper towels.

2. Make the Dry Rub:

- In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).

3. Season the Ribs:

- Rub the spice mixture generously over both sides of the ribs, ensuring they are well coated.

4. Prepare the Crockpot:

- In the bottom of the crockpot, combine the barbecue sauce, apple cider vinegar, and water. Stir to mix.

5. Add the Ribs:

- Place the seasoned ribs in the crockpot, standing them upright if necessary to fit. Make sure they are coated with the sauce.

6. Cook the Ribs:

- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender and the meat pulls away from the bone easily.

7. Finish with a Glaze (Optional):

- If you prefer a caramelized finish, preheat your oven broiler. Carefully remove the ribs from the crockpot and place them on a baking sheet.
- Brush additional barbecue sauce over the ribs and broil for 3-5 minutes, watching closely to avoid burning.

8. Serve:

- Let the ribs rest for a few minutes before slicing. Serve with extra barbecue sauce on the side.

Prep Time: 15 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high) | Servings: 4-6

Indulge in these tender, flavorful Crockpot Barbecue Ribs that are sure to impress your family and friends! 🍖🔥

05/24/2026

Sticky Teriyaki Beef & Chicken Rice Bowl

This sticky teriyaki beef and chicken rice bowl is packed with saucy tender meat and fluffy rice for a cozy better than takeout dinner.

Ingredients:

2 cups cooked white rice
1 lb chicken thighs or chicken breast cut into bite size pieces
3/4 lb beef steak thinly sliced
1 tbsp vegetable oil
1 tbsp sesame oil
1 small onion sliced
1 cup shredded carrots
2 cloves garlic minced
1 tsp fresh ginger minced
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp honey
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp black pepper
1 tbsp cornstarch
2 tbsp water

Directions:

Add chicken, beef, vegetable oil, sesame oil, garlic, ginger, salt, and black pepper into the slow cooker and mix well
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until meat is tender and fully cooked
About 20 minutes before serving add onion and carrots into the slow cooker and stir gently
In a bowl mix soy sauce, brown sugar, honey, oyster sauce, hoisin sauce, rice vinegar, black pepper, cornstarch, and water
Pour sauce into the slow cooker and mix until everything is well coated then cook until sauce thickens
Serve hot over cooked white rice

Serving:

Serves 4
Calories: 600
Net Carbs: 50g
Protein: 38g
Fat: 24g

Tips or Variations:

Use brown rice or cauliflower rice for a lighter option
Add broccoli or bell peppers for extra texture and flavor

05/24/2026

Slow-Simmered Indian Lamb Curry with Fragrant Spices and Creamy Tomato Gravy

Ingredients:

2 lbs lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 large onion, finely sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tomatoes, finely chopped
1/2 cup tomato puree

05/23/2026

Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish

Directions:

Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat 2 tbsp of butter over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until it’s golden and fully cooked through.
Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together, letting it cook for another 1-2 minutes so all those bright flavors can soak into the chicken. Then, remove it from the heat and set it aside.
While the chicken is resting, cook your linguine according to the package instructions until it's al dente. Be sure to save about 1/4 cup of pasta water before draining the rest.
In the same skillet, melt another 2 tbsp of butter over medium heat. Stir in the heavy cream and garlic powder, letting it blend smoothly. Slowly whisk in the Parmesan cheese until the sauce becomes creamy and thick. Season with a little extra salt and pepper to taste.
Now it’s time to bring it all together! Add the cooked linguine to the skillet, tossing everything so the pasta is well coated in that creamy Parmesan sauce. If the sauce needs a bit more thinning, add a splash of the reserved pasta water. Serve the linguine on plates, top with the juicy lemony chicken, and finish with a sprinkle of fresh parsley and some extra Parmesan. Enjoy!

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4

05/22/2026

Tender Herb-Infused Slow Cooker Pork Roast with Rustic Vegetables

Ingredients:

3 to 4 lb pork shoulder roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lb baby potatoes
4 carrots, peeled and chopped
1 onion, sliced
4 cloves garlic, minced
2 cups chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley for garnish

Directions:

Heat olive oil in a skillet over medium-high heat.
Season the pork roast with salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and rosemary.
Sear the pork roast on all sides for 2-3 minutes per side until browned.
Place the potatoes, carrots, onion, and garlic into the bottom of the slow cooker.
Lay the pork roast on top of the vegetables.
In a bowl, whisk together chicken broth and Worcestershire sauce, then pour over the roast.
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is fork-tender.
Remove the pork roast and vegetables from the slow cooker and place on a serving platter.
To make gravy, whisk cornstarch and water together in a small bowl. Stir into the slow cooker juices and cook on high for 10 minutes until thickened.
Slice or shred the pork roast and serve with vegetables and gravy. Garnish with fresh parsley.

Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes

Kcal: 485 kcal | Servings: 6 servings

05/21/2026

Scandinavian-Style Swedish Meatballs in Velvety Paprika Cream Sauce Over Fluffy Rice

Ingredients:

500g ground beef
250g ground pork
1 small onion, finely grated
2 cloves garlic, minced
1 egg
1/2 cup breadcrumbs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1 tablespoon olive oil

05/20/2026

Creamy Peppercorn Chicken with French Bistro Flair

Ingredients:

4 boneless skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons whole black peppercorns, crushed
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh parsley, chopped

Directions:

Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and crushed peppercorns.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts and sear for 5-6 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside.
Reduce the heat to medium and melt the butter in the same skillet.
Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in chicken broth and scrape the bottom of the pan to release all the flavorful browned bits.
Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
Simmer the sauce for 3-4 minutes until slightly thickened.
Return the chicken to the skillet and spoon the creamy peppercorn sauce over the top.
Cook for another 2 minutes until heated through.
Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or roasted vegetables.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings

05/20/2026

Juicy Garlic Herb Steak Bites with Crispy Golden Potatoes in a Sizzling Butter Skillet

Ingredients:

1 1/2 lbs sirloin steak, cut into bite-sized cubes
1 1/2 lbs baby Yukon gold potatoes, halved
3 tablespoons olive oil
4 tablespoons unsalted butter
5 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
Salt and freshly cracked black pepper to taste
2 tablespoons fresh parsley, chopped
1 tablespoon grated parmesan cheese (optional)

Directions:

Heat a large cast iron skillet over medium-high heat and add 2 tablespoons olive oil.
Add the halved potatoes cut-side down and season with salt, pepper, smoked paprika, thyme, and rosemary.
Cook the potatoes for 12-15 minutes, stirring occasionally, until golden brown and fork tender.
Remove the potatoes from the skillet and set aside.
Add the remaining olive oil to the skillet and increase heat to high.
Season steak cubes generously with salt and black pepper.
Add steak bites in a single layer and sear for 2-3 minutes per side until browned and juicy.
Reduce heat to medium and stir in butter, minced garlic, and red pepper flakes.
Toss the steak bites in the garlic butter sauce for 1-2 minutes until fragrant.
Return the potatoes to the skillet and toss everything together until evenly coated.
Garnish with fresh parsley and parmesan cheese before serving hot.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 610 kcal | Servings: 4 servings

05/18/2026

This recipe will drive you crazy! Chicken Rolls with Cheese & Mushrooms – No Baking Needed!

Main:
chicken fillets – 2
eggs – 2
salt
black pepper
flour – 3 tbsp (24 g)
breadcrumbs – 1/2 cup (30 g)
mayonnaise – 1 tbsp (15 g)
cheese – 150 g (5.3 oz)
cheese – 100 g (3.5 oz).
🟫Must express something to keep getting my recipes.😍. Thank you.🥰

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