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Favorite Recipes fans, New York, NY (2026)

07/13/2026

Cranberry Balsamic Flatbread with Goat Cheese & Arugula
Ingredients

For the Flatbread:

* 2 naan or artisan flatbreads
* 1 tbsp olive oil
* 8 oz (225 g) fresh mozzarella, sliced
* ¼ tsp garlic powder
* ¼ tsp sea salt

# # # For the Cranberry & Goat Cheese Layer:

* ½ cup whole berry cranberry sauce
* 4 oz (115 g) goat cheese, crumbled
* 1 tbsp fresh rosemary, finely chopped

# # # For the Balsamic & Arugula Topping:

* 2 cups baby arugula
* 2 tbsp balsamic glaze
* 1 tbsp extra virgin olive oil
* ¼ tsp freshly cracked black pepper

# # # For Garnish (optional):

* Chopped toasted walnuts
* Fresh rosemary leaves
* Flaky sea salt

# # Directions

1. Preheat the oven to 425°F (220°C).
2. Brush the flatbreads with olive oil and sprinkle with garlic powder and sea salt.
3. Arrange the mozzarella slices evenly over the flatbreads.
4. Spoon the cranberry sauce over the mozzarella.
5. Sprinkle with the crumbled goat cheese and chopped rosemary.
6. Bake for 10–12 minutes until the crust is crisp and the cheese is melted.
7. Remove the flatbreads from the oven and let cool for 2 minutes.
8. Toss the arugula with the extra virgin olive oil and black pepper.
9. Top the warm flatbreads with the dressed arugula.
10. Drizzle evenly with the balsamic glaze.
11. Garnish with toasted walnuts, fresh rosemary, and flaky sea salt.
12. Slice and serve immediately.

# # Nutritional Info (per serving, serves 4)

* Calories: 455
* Protein: 18 g
* Carbohydrates: 37 g
* Fat: 27 g
* Fiber: 3 g
* Sugar: 11 g
* Sodium: 590 mg
😋😋

07/08/2026

Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Ingredients:

For the Bulgogi Beef

1½ lbs (680 g) thinly sliced sirloin or ribeye beef
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 Asian pear, grated (or ½ ripe pear)
1 tablespoon rice vinegar
2 green onions, sliced
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

For the Creamy Gochujang Sauce

¼ cup mayonnaise
2 tablespoons gochujang
1 tablespoon Greek yogurt
1 tablespoon honey
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon water (if needed)

07/06/2026

Thai Chili Basil Beef Stir-Fry

Ingredients:
For the Stir-Fry:

1.5 lbs thinly sliced beef (flank steak, sirloin, or ribeye)
4–6 Thai bird chilies, thinly sliced (adjust for heat preference)
6–8 garlic cloves, minced
1 large red onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups fresh Thai basil leaves (holy basil preferred)
3 tablespoons vegetable oil or peanut oil

For the Sauce:

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 teaspoons brown sugar or palm sugar
1 tablespoon water

Here is your step-by-step guide to cooking a fast, fiery, and highly aromatic Thai Chili Basil Beef Stir-Fry.

1. Whisk the Sauce
Grab a small bowl.
Combine 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp dark soy sauce, 2 tsp brown sugar, and 1 tbsp water.
Stir until the sugar dissolves completely.
Set the bowl aside for later.

2. Sear the Beef
Place a large wok or heavy skillet over high heat until it is smoking hot.
Swirl in 2 tablespoons of the vegetable or peanut oil.
Arrange the 1.5 lbs of thinly sliced beef in a flat, single layer.
Let it sear without moving it for 1 to 2 minutes to build a nice crust.

Quick-fry for another minute until just browned.
Transfer the beef and its juices to a plate; do not overcook it.

3. Stir-Fry the Aromatics & Veggies
Wipe the wok if needed and add the remaining 1 tablespoon of oil over high heat.
Toss in the 6–8 minced garlic cloves and 4–6 sliced Thai bird chilies.

Stir-fry rapidly for 20 to 30 seconds until intensely fragrant.
Add the 1 sliced red onion and 1 sliced red bell pepper.
Toss constantly for 2 minutes until the veggies soften slightly but keep their crunch.

4. Combine and Finish
Return the seared beef and juices to the wok.
Pour your prepared sauce over everything.

Stir-fry for 1 minute so the sauce thickens slightly and coats the ingredients.
Turn off the heat completely.
Immediately throw in the 2 cups of fresh Thai basil leaves.
Toss for 30 seconds; the residual heat will perfectly wilt the basil while keeping it vibrant green.

5. Serve
Divide into bowls and serve piping hot over steamed jasmine rice.
Optional traditional touch: Top with a crispy, Thai-style fried egg with a runny yolk.

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07/02/2026

Jalapeño Popper Stuffed Shrimp with Zesty Remoulade Sauce
Ingredients:

For the Stuffed Shrimp:

12 large shrimp, peeled and deveined (tails on)

1/4 cup cream cheese, softened

2 tablespoons shredded cheddar cheese

2 tablespoons finely chopped pickled jalapeños (or fresh, if you prefer more heat)

1 tablespoon diced green onions

1/4 teaspoon garlic powder

Salt and pepper to taste

1/4 cup all-purpose flour (for dredging)

1/2 cup cornmeal (for coating)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for extra spice)

1 egg, beaten

Vegetable oil for frying

For the Remoulade Sauce:

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon ketchup

1 tablespoon lemon juice

1 teaspoon hot sauce (or more to taste)

1 tablespoon finely chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions:

Prepare the Stuffing:

In a bowl, combine the cream cheese, shredded cheddar, chopped jalapeños, green onions, garlic powder, salt, and pepper. Mix well until smooth and creamy.

Stuff the Shrimp:

Carefully make a small incision along the back of each shrimp, ensuring not to cut all the way through. Gently open up the shrimp to form a pocket.

Stuff each shrimp with the prepared cream cheese mixture, ensuring the filling is tightly packed inside. Once stuffed, press the shrimp gently to seal.

Coat the Shrimp:

In one shallow bowl, place the flour. In a second shallow bowl, beat the egg. In a third shallow bowl, combine the cornmeal, paprika, and cayenne pepper (if using).

Dredge each stuffed shrimp first in flour, then dip in the beaten egg, and finally coat evenly with the cornmeal mixture.

Fry the Shrimp:

Heat vegetable oil in a deep pan or skillet over medium-high heat (about 350°F/175°C).

Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until the shrimp are golden brown and crispy.

Remove from the oil and drain on a paper towel-lined plate.

Make the Remoulade Sauce:

In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, parsley, paprika, garlic powder, and salt and pepper. Adjust seasoning to taste.

Serve:

Arrange the crispy stuffed shrimp on a plate, with one shrimp dipped into the spicy remoulade sauce for added flair.

Serve immediately while hot, and enjoy the crispy, cheesy, and spicy explosion of flavors!

06/29/2026

Grilled Zucchini Timbale with Fresh Goat Cheese & Pistachios
🛒 What You Need

For the zucchini timbale
4 medium zucchini (thinly sliced lengthwise)
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & pepper

For the fresh goat cheese filling
200 g soft goat cheese
2 tbsp Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh chives (finely chopped)
1 tbsp fresh parsley (chopped)
Pinch of black pepper

For the topping
⅓ cup pistachios (roughly chopped and toasted)

For garnish
2 tbsp pomegranate seeds
Fresh thyme leaves

Optional
Microgreens
Lemon zest
Honey drizzle
Extra goat cheese crumbles
Cracked black pepper

👨‍🍳 How to make it

Preheat a grill pan or outdoor grill over medium-high heat.
Brush the zucchini slices with olive oil and season with oregano, garlic powder, salt, and pepper.
Grill the zucchini slices for 2–3 minutes per side, until tender with beautiful grill marks. Allow to cool slightly.
In a bowl, whisk together the goat cheese, Greek yogurt, olive oil, lemon juice, chives, parsley, and black pepper until smooth and creamy.
Lightly toast the pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant.
To assemble, line small ramekins or pastry rings with overlapping grilled zucchini slices, allowing some overhang.
Spoon a layer of the goat cheese mixture into each ramekin.
Add another layer of grilled zucchini, followed by more goat cheese filling.
Fold the overhanging zucchini slices over the top and gently press to compact.
Refrigerate for 15–20 minutes to help the timbales hold their shape.
Carefully unmold onto serving plates.
Sprinkle generously with toasted pistachios and pomegranate seeds.
Finish with fresh thyme, lemon zest, a light honey drizzle, extra goat cheese, microgreens, or cracked black pepper if desired.

📊 Nutritional Info (per serving, serves 4)

Calories: 290
Protein: 10g
Carbohydrates: 9g
Fat: 24g
Fiber: 3g
Sugar: 6g
Sodium: 240mg
😋😋

06/27/2026

Shrimp and Avocado Fiesta Salad with a Citrus Twist ✨

This fresh and vibrant salad is loaded with juicy shrimp, creamy avocado, sweet cherry tomatoes, crunchy cucumber, red onion, and a bright lime and herb dressing. It's light, high in protein, and packed with flavor - perfect for lunch, dinner or to prepare ahead! 🔥😋

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the salad
1 Pound (approx. 450 g) cooked, peeled and deveined shrimp
2 ripe avocados, cut into cubes
1 cup cherry tomatoes, cut in half (red and yellow)
1⁄2 cucumber, cut into cubes
1⁄4 cup red onion, finely chopped
1⁄4 cup fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
For the lime dressing
Jugo de 2 limas
2 tablespoons of the olive oil
1 clove of garlic, finely chopped
1⁄2 tsp red chili leaves
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper black
To decorate
2 lime dudes
Preparation
In a large bowl, combine shrimp, avocado, tomatoes, cucumber and red onion.
Add chopped cilantro and parsley.
In a small bowl, beat lime juice, olive oil, garlic, chili leaves, salt and pepper black
Pour the dressing over the salad.
Mix gently until everything is well absorbed.
Test and adjust season if necessary.
Transferring a Serving Bowl.
Decorate with fresh lime nuts.
Serve right away or refrigerate for 15 minutes to further enhance the flavor.
⏱️ Preparation time: 15 minutes
🍳 Cooking time: 0 minutes
⏰ Total time: 15 minutes
🔥 Calorías: Aproximadamente 390 kcal por porción
🍽️ Servings: 4

06/19/2026

🍜 6 EASY CHINESE RICE NOODLES THAT TASTE BETTER THAN TAKEOUT! 🔥🥢

1. CHICKEN RICE NOODLES STIR-FRY 🍗🍜🥕🌶️

Ingredients: 🛒

8 oz rice noodles 🍜
1 chicken breast, sliced into strips 🍗
1 cup cabbage, sliced 🥬
1 carrot, julienned 🥕
1/2 red bell pepper, sliced 🌶️
1/2 onion, sliced 🧅
2 green onions, chopped 🌿
2 tbsp soy sauce 🥢
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp oil
Garlic to taste 🧄

Instructions: 👩‍🍳

Cook the rice noodles according to package directions and set aside. 🍜 In a hot pan, add oil and cook the chicken until golden and juicy. 🍗🔥 Add garlic, cabbage, carrot, bell pepper, and onion. Stir-fry for a few minutes. Add the noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together until glossy and well coated. Finish with green onions and serve hot. 😍🥢

2. BEEF RICE NOODLES 🥩🍜🥦🍄

Ingredients: 🛒

8 oz rice noodles 🍜
1/2 lb beef strips 🥩
1 cup broccoli 🥦
1 carrot, sliced 🥕
1/2 onion, sliced 🧅
1/2 cup mushrooms, sliced 🍄
2 tbsp soy sauce 🥢
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp cornstarch
1 tbsp oil
Green onions for topping 🌿

Instructions: 👩‍🍳

Season the beef with soy sauce and cornstarch. 🥩 Cook the rice noodles and set aside. Heat oil in a pan and sear the beef until tender and browned. 🔥 Add broccoli, carrot, onion, and mushrooms. Stir-fry until the vegetables are slightly tender. Add the noodles, oyster sauce, dark soy sauce, and a splash of water if needed. Toss until everything looks rich, glossy, and flavorful. Top with green onions. 😍🍜

3. SHRIMP GARLIC RICE NOODLES 🍤🍜🧄✨

Ingredients: 🛒

8 oz rice noodles 🍜
1/2 lb shrimp, peeled and cleaned 🍤
1 cup snap peas 🫛
1 carrot, sliced 🥕
1/2 cup mushrooms 🍄
3 garlic cloves, minced 🧄
2 tbsp soy sauce 🥢
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp oil
Green onions and sesame seeds 🌿⚪

Instructions: 👩‍🍳

Cook the rice noodles and set aside. 🍜 Heat oil in a pan and sauté the garlic until fragrant. 🧄✨ Add the shrimp and cook until pink and juicy. 🍤 Add snap peas, carrot, and mushrooms. Stir-fry for a few minutes. Add the noodles, soy sauce, oyster sauce, and sesame oil. Toss well until the noodles are glossy and full of flavor. Garnish with green onions and sesame seeds. 😋🥢

4. SWEET CHILI PORK RICE NOODLES 🐖🍜🌶️🍯

Ingredients: 🛒

8 oz rice noodles 🍜
1/2 lb pork, cut into small pieces 🐖
1/2 red bell pepper, sliced 🌶️
1/2 yellow bell pepper, sliced 🫑
1/2 onion, sliced 🧅
1 cup cabbage, sliced 🥬
3 tbsp sweet chili sauce 🌶️🍯
1 tbsp soy sauce 🥢
1 tsp sesame oil
1 tbsp oil
Sesame seeds and green onions ⚪🌿

Instructions: 👩‍🍳

Cook the rice noodles and set aside. 🍜 In a hot pan, add oil and cook the pork until golden and tender. 🐖🔥 Add bell peppers, onion, and cabbage. Stir-fry until slightly soft but still colorful. Add the noodles, sweet chili sauce, soy sauce, and sesame oil. Toss until sticky, glossy, and well coated. Sprinkle sesame seeds and green onions on top. 😍✨

5. CHICKEN AND VEGETABLE RICE NOODLES 🍗🍜🥬🥕🍄

Ingredients: 🛒

8 oz rice noodles 🍜
1 chicken breast, sliced 🍗
1 cup bok choy 🥬
1 carrot, sliced 🥕
1/2 cup mushrooms 🍄
1 cup cabbage 🥬
1/2 onion, sliced 🧅
2 tbsp soy sauce 🥢
1 tbsp oyster sauce
2 garlic cloves, minced 🧄
1 tsp sesame oil
1 tbsp oil

Instructions: 👩‍🍳

Cook the rice noodles and set aside. 🍜 Heat oil in a pan and cook the chicken until golden. 🍗🔥 Add garlic, bok choy, carrot, mushrooms, cabbage, and onion. Stir-fry until the vegetables are tender but still bright. Add the noodles, soy sauce, oyster sauce, and sesame oil. Mix everything until the noodles are coated in a rich soy garlic sauce. Serve hot and enjoy. 😋🥢

6. EGG FRIED RICE NOODLES 🍳🍜🥬🥕

Ingredients: 🛒

8 oz rice noodles 🍜
3 eggs, beaten 🍳
1 cup cabbage, sliced 🥬
1 carrot, julienned 🥕
2 green onions, chopped 🌿
2 tbsp soy sauce 🥢
1 tsp sesame oil
1 tbsp oil
Garlic powder or minced garlic to taste 🧄
Sesame seeds optional ⚪

Instructions: 👩‍🍳

Cook the rice noodles and set aside. 🍜 Heat oil in a pan and scramble the eggs. 🍳 Remove and set aside. In the same pan, add cabbage, carrot, and garlic. Stir-fry for a few minutes. Add the noodles, soy sauce, sesame oil, and scrambled eggs. Toss everything together until glossy and flavorful. Finish with green onions and sesame seeds. Simple, comforting, and delicious. 😍🔥

06/19/2026

Sizzling Chinese Beef and Sweet Onion Stir Fry with Savory Garlic Soy Glaze

Ingredients:

1½ lbs flank steak, thinly sliced against the grain
2 large yellow onions, sliced into wedges
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce

06/18/2026

🌶️🥭🥥🍗✨ **Spicy Mango Coconut Chicken** 😋
Bold, tropical, and bursting with flavor—tender chicken simmered in a creamy coconut sauce with sweet mango and a perfect kick of heat. Comfort meets island vibes!

🍗 **Ingredients:**

* 2 chicken breasts or thighs (sliced)
* 1 cup coconut milk 🥥
* 1 ripe mango (diced) 🥭
* 1 tbsp olive oil
* 1 tsp garlic (minced)
* 1 tsp ginger (grated)
* 1 tsp chili flakes or paste 🌶️
* 1 tbsp lime juice 🍋
* Salt & pepper

🔥 **Instructions:**

1. Heat oil and sauté garlic and ginger until fragrant.
2. Add chicken and cook until lightly browned.
3. Stir in coconut milk, mango, chili, salt, and pepper.
4. Simmer until chicken is tender and sauce thickens.
5. Finish with lime juice for a bright, fresh kick.

✨ Sweet, spicy, creamy, and totally irresistible—perfect for a cozy tropical dinner!

06/16/2026

6 PROTEIN PASTA SALAD RECIPES 🥗🍝

Fresh, colorful, easy, and packed with protein. Perfect for lunch, meal prep, family gatherings, or a quick dinner idea!

CHICKEN PASTA SALAD

Ingredients:
2 cups cooked pasta
1 cup grilled chicken, sliced
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, halved
1/2 cup corn
1/3 cup shredded carrots
1/2 cup cheese, shredded or cubed
1/2 cup light creamy dressing
Parsley, salt, and pepper to taste

Instructions:
Cook the pasta, drain, and let it cool. In a large bowl, combine pasta, chicken, cucumber, tomatoes, corn, carrots, and cheese. Add the dressing and mix until everything is well coated. Season with salt, pepper, and parsley. Chill before serving.

TUNA PASTA SALAD

Ingredients:
2 cups cooked pasta
1 can tuna, drained
1/2 cup cucumber, chopped
1/2 cup peas
1/3 cup carrots, diced
1/2 cup corn
1/2 cup creamy dressing
Parsley, salt, and pepper to taste

Instructions:
Let the cooked pasta cool completely. Add tuna, cucumber, peas, carrots, and corn to a large bowl. Pour in the creamy dressing and mix gently. Season with salt, pepper, and parsley. Refrigerate for at least 20 minutes before serving.

SHRIMP PASTA SALAD

Ingredients:
2 cups cooked pasta
1 cup cooked shrimp
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, chopped
1 avocado, diced
1/4 cup red onion, thinly sliced
1/2 cup light creamy or citrus dressing
Fresh parsley, salt, and pepper to taste

Instructions:
Cook and cool the pasta. In a bowl, combine pasta, shrimp, tomatoes, cucumber, avocado, and red onion. Add the dressing and toss gently so the avocado stays chunky. Season with salt, pepper, and fresh parsley. Serve cold.

HAM AND CHEESE PASTA SALAD

Ingredients:
2 cups cooked pasta
1 cup diced ham
1/2 cup cheese cubes
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes
1/2 cup corn
1/2 cup creamy dressing
Parsley, salt, and pepper to taste

Instructions:
Add cooled pasta to a large bowl. Mix in ham, cheese, cucumber, tomatoes, and corn. Pour in the creamy dressing and stir until everything is combined. Add parsley, salt, and pepper. Chill before serving for the best flavor.

EGG PASTA SALAD

Ingredients:
2 cups cooked pasta
3 boiled eggs, sliced or chopped
1/2 cup carrots, diced
1/2 cup peas
1/2 cup creamy dressing
Fresh parsley or dill
Salt and pepper to taste

Instructions:
Cook the pasta and let it cool. In a bowl, combine pasta, boiled eggs, carrots, and peas. Add the creamy dressing and mix gently. Season with salt, pepper, and herbs. Refrigerate before serving.

TURKEY PASTA SALAD

Ingredients:
2 cups cooked pasta
1 cup turkey, sliced or diced
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes
1/2 cup corn
1/2 cup cheese, cubed or crumbled
1/2 cup ranch-style or light creamy dressing
Fresh herbs, salt, and pepper to taste

Instructions:
Place cooled pasta in a bowl. Add turkey, cucumber, tomatoes, corn, and cheese. Pour in the dressing and mix well. Season with herbs, salt, and pepper. Serve cold and enjoy.

These protein pasta salads are fresh, filling, colorful, and perfect for any day of the week.

Favorite Recipes fans

07/13/2026

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