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EASY Recipes, Manaoag (2026)

14/08/2026

Golden Saffron Chicken Thighs with Lemon, Olives & Moroccan Spices
Ingredients:

For the Marinade:

6 cloves garlic, peeled and sliced
1 lemon, zested and juiced; remnants chopped
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon sweet paprika
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 chicken thighs, bone-in with skin

For the Dish:

3 cups chicken stock
1/4 teaspoon saffron strands
6 tablespoons all-purpose flour, divided
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 handful fresh parsley and cilantro, tied with cooking twine
1 lemon, sliced
6 oz pitted olives
Salt and pepper, to taste

Directions:

Place the garlic, lemon zest, lemon juice, chopped lemon remnants, cumin, ginger, paprika, kosher salt, black pepper, and olive oil in a large bowl. Stir well to create the marinade.
Add the chicken thighs and turn them thoroughly in the marinade until evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Remove the chicken from the refrigerator about 20 minutes before cooking. Reserve the marinade.
Warm 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
Lightly dust the marinated chicken thighs with 4 tablespoons of flour, shaking off any excess.
Place the chicken skin-side down in the hot oil and sear for 4-5 minutes, until deeply golden. Turn and brown the other side for another 2-3 minutes. Transfer the chicken to a plate.
Reduce the heat to medium and add the chopped onion to the same pan. Cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add the turmeric, cumin, ginger, paprika, and garlic powder. Stir and cook for about 30 seconds until fragrant.
Sprinkle the remaining 2 tablespoons of flour over the onions and spices. Stir continuously for about 1 minute to cook the flour.
Gradually pour in the chicken stock while whisking or stirring to create a smooth sauce.
Add the reserved marinade and the tied bundle of parsley and cilantro. Bring the sauce to a gentle simmer.
Return the chicken thighs to the pan, skin-side up. Add the sliced lemon and cook uncovered over medium-low heat for 25-30 minutes, or until the chicken is tender and cooked through.
Add the pitted olives during the final 8-10 minutes of cooking, allowing them to warm through and infuse the sauce with their savory flavor.
Remove the herb bundle. Taste the sauce and adjust with salt and freshly ground black pepper as needed.
Serve the golden chicken thighs hot with plenty of the saffron-lemon sauce, olives, and onions spooned over the top.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 485 kcal | Servings: 6 servings

14/08/2026

𝙒𝙃𝙄𝙏𝙀 𝘽𝙀𝘼𝙉, 𝘽𝘼𝘾𝙊𝙉 & 𝙎𝙋𝙄𝙉𝘼𝘾𝙃 𝙎𝙊𝙐𝙋
yield: 6 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 2 cans (15 oz) white beans, drained and rinsed
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 tbsp tomato paste
• ½ tsp dried rosemary
• ½ tsp paprika, optional
• ½ tsp salt, plus more to taste
• ⅛ tsp black pepper
• 5 cups chicken broth
• 2 cups fresh spinach
• Parmesan cheese, for serving

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Heat a large pot over medium heat.
Add the chopped bacon and cook until crispy and golden.
Remove the bacon and leave about 1 tablespoon of bacon fat in the pot.

2. Add olive oil. Sauté the onion, carrot, and celery for 4-5 minutes, until softened. Stir in the garlic and cook for another minute.

3. Add the diced potatoes, tomato paste, rosemary, paprika, salt, and black pepper. Cook for 2 minutes. Pour in the white beans and broth. Bring to a boil, then reduce the heat to low.
Cover and simmer for 15–20 minutes, or until the potatoes are tender.

4. Stir in the fresh spinach and half of the crispy bacon. Cook for 1–2 minutes, until the spinach wilts. Taste and adjust seasoning with salt and pepper.

5. Ladle the soup into bowls. Top with the remaining crispy bacon and grated Parmesan. Enjoy with hot, crusty bread.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

14/08/2026

𝘾𝙃𝙀𝘿𝘿𝘼𝙍 𝙃𝘼𝙎𝙃 𝘽𝙍𝙊𝙒𝙉𝙎
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 4 large potatoes, peeled and grated
• 1/2 cup shredded cheddar cheese
• 3-4 tbsp all-purpose flour
• 1 egg
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp oil or butter for frying

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Place grated potatoes in a clean towel and squeeze out as much moisture as possible.

2. Mix the potatoes, cheese, flour, egg, garlic powder, salt, and pepper in a bowl.

3. Heat oil or butter in a nonstick skillet over medium heat. Scoop about 1/4 cup of the mixture and flatten it into the pan. Cook for 3–4 minutes per side or until golden and crispy.

4. Drain on paper towels and serve with bacon, or breakfast sausage, and eggs. Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘶𝘴 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

14/08/2026

𝙎𝙏𝙀𝘼𝙆 𝙬𝙞𝙩𝙝 𝘽𝙇𝙐𝙀 𝘾𝙃𝙀𝙀𝙎𝙀 𝘽𝙐𝙏𝙏𝙀𝙍
yield: 2 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
For the Steak:
• 2 ribeye steaks (8-10 oz each), or t-bone
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, smashed
• Fresh thyme sprigs
• Salt & freshly cracked pepper to taste
Blue Cheese Butter:
• 50g blue cheese
• 2 tbsp butter
• 1 tsp chopped fresh parsley
• Pinch of salt

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Mash blue cheese with butter in a bowl. Add the chopped parsley and salt. Mix well and set aside.

2. Season steaks generously with salt and pepper on both sides.

3. Heat oil on a skillet over medium-high heat Place the steaks and cook for 2-3 minutes per side. Add the butter, garlic and fresh thyme. Let the butter melt on one aide of the pan and continuously baste the steaks for a minute. Transfer the steaks to a plate to rest for 5 minutes.

4. Spread the blue cheese butter on top of the steaks before serving. Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘶𝘴 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

14/08/2026

Garlic Butter Salmon and Veggies Sheet Pan

Ingredients:
1 1/2 pounds salmon fillets
1 pound baby potatoes, halved
2 cups broccoli florets
4 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Directions:

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the potatoes with 2 tablespoons melted butter, half the garlic, Italian seasoning, salt, and pepper.
3. Roast the potatoes for 20 minutes.
4. Add broccoli and salmon to the pan.
5. Mix remaining butter, garlic, and lemon juice, then brush it over the salmon and drizzle over the vegetables.
6. Bake for 12 to 15 minutes until the salmon flakes easily and the vegetables are tender. Garnish with parsley.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Kcal: 465 per serving
Servings: 4

14/08/2026

🥣🍲 Creamy Cheese Zucchini Sausage Orzo Soup 🍲🥣

Ingredients:
3 tablespoons olive oil
3/4 pound Italian-style sausage, mild or spicy
1/2 onion, chopped
2 celery ribs, chopped
1 carrot, chopped
4–5 Roma tomatoes, diced
4–5 cups chicken broth
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 medium zucchini, diced
1/2 cup orzo
1/3 cup heavy cream
Freshly grated Parmesan-style cheese, for serving

Directions:
Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks.

Sauté the Vegetables: Add the chopped onion, celery, and carrot to the pot. Sauté for about 5 minutes until the vegetables are softened.

Add Tomatoes and Broth: Stir in the diced Roma tomatoes and pour in the chicken broth. Season with salt and black pepper to taste. Bring the mixture to a simmer.

Incorporate Zucchini and Orzo: Add the diced zucchini and orzo to the pot. Cook for about 10 minutes, or until the orzo is tender and the zucchini is cooked through.

Finish with Cream and Herbs: Reduce the heat to low and stir in the heavy cream, fresh parsley, and basil. Allow the soup to heat through for a few minutes.

Serve: Ladle the soup into bowls and top with freshly grated Parmesan-style cheese. Enjoy this creamy and flavorful soup with crusty bread or a side salad!

Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 6 servings

13/08/2026

Greek Baked Chicken with Feta, Lemon & Garlic

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
5 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 red onion, sliced
5 ounces feta cheese, crumbled
1/4 cup Kalamata olives
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped

Directions:

1. Preheat the oven to 400°F.
2. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
3. Place the chicken in a baking dish and pour the lemon-garlic marinade over it. Let it rest for 15 to 20 minutes.
4. Scatter tomatoes, red onion, and olives around the chicken.
5. Bake for 25 to 30 minutes, or until the chicken reaches 165°F internally.
6. Sprinkle feta over the chicken and return to the oven for 3 to 5 minutes until warmed.
7. Garnish with fresh parsley and dill, then spoon the pan juices over the chicken before serving.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 430 per serving
Servings: 4

13/08/2026

Pistachio-Crusted Asparagus Skewers with Cranberry Drizzle

Ingredients:
1 pound fresh asparagus, trimmed
1/2 cup shelled pistachios, finely chopped
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cranberry sauce
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Wooden skewers, soaked in water for 20 minutes

Directions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Thread 4 to 5 asparagus spears onto each soaked skewer, keeping them tightly together.
3. Combine pistachios, panko, Parmesan, garlic powder, thyme, salt, and black pepper.
4. Brush the asparagus lightly with beaten egg, then press the pistachio mixture over the spears.
5. Arrange the skewers on the baking sheet and drizzle with olive oil.
6. Roast for 12 to 15 minutes until the asparagus is tender and the crust is golden.
7. Warm cranberry sauce with honey, lemon juice, and lemon zest for 2 minutes.
8. Drizzle the cranberry glaze over the hot asparagus skewers and serve immediately.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Kcal: 240 per serving
Servings: 4

13/08/2026

Lemon Butter Crab Seafood Cheddar Bay Biscuit Bowls 🦀🍋

🛒Ingredients :
• 1 lb lump crab meat, picked over for shells
• 1 (11.36 oz) package Cheddar Bay Biscuit Mix
• Ingredients required for biscuit mix, typically cold water, shredded cheddar cheese, and butter
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• ½ tsp black pepper
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ cup heavy cream
• ¾ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

👩‍🍳How to Make It:
1. Shape the Biscuit Base
Prepare the biscuit mix according to the package directions. Lightly grease large ramekins or oven-safe bowls, then press dough across the bottoms and up the sides while leaving room for the filling.

2. Create the Crab Filling
Melt the unsalted butter over medium heat and cook the garlic until fragrant. Stir in Old Bay, paprika, black pepper, Dijon, lemon juice, lemon zest, heavy cream, mozzarella, and Parmesan until creamy, then gently fold in the crab.

3. Fill and Cap
Spoon the warm crab mixture into the biscuit-lined ramekins. Use the remaining dough to loosely cover the tops, pressing the edges gently to enclose the filling.

4. Bake Until Deeply Golden
Bake at 375°F for 22 to 28 minutes, until the biscuit dough is cooked through and richly golden. If the biscuit mix includes a finishing butter, brush it over the tops according to the package directions.

5. Finish with Parsley
Let the ramekins rest briefly before serving directly from the dish or carefully turning the biscuit bowls onto plates. Scatter the chopped parsley over the warm tops and serve at once.

⏱️ Prep Time: 15 min . Cook Time: 28 min . Total Time: 43 min . Servings: 4
Approx. 640 Calories | 32g Protein per serving

13/08/2026

Sweet and Spicy Firecracker Chicken with Crispy Bacon and Honey-Glazed Jasmine Rice

Ingredients:

2 cups cooked jasmine rice
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices bacon, chopped
2 tablespoons olive oil
1/3 cup honey
1/4 cup hot sauce
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 tablespoon butter
2 green onions, thinly sliced
1 tablespoon sesame seeds
Salt and black pepper to taste

Directions:

In a small bowl, whisk together the honey, hot sauce, soy sauce, apple cider vinegar, garlic, smoked paprika, and red pepper flakes. Set the firecracker glaze aside.
Heat a large skillet over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
Season the chicken pieces with salt and black pepper. Add the olive oil to the skillet and increase the heat to medium-high.
Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Reduce the heat to medium-low and pour the firecracker glaze over the chicken. Stir well and cook for 2-3 minutes, allowing the sauce to become glossy and slightly thickened.
Stir in the crispy bacon and butter until the butter melts and coats the chicken.
Add the cooked jasmine rice to a separate skillet or saucepan over medium heat. Spoon 2-3 tablespoons of the remaining honey glaze over the rice and toss gently until warmed through and evenly coated.
Divide the honey-glazed rice among serving bowls and spoon the firecracker bacon chicken over the top.
Garnish with sliced green onions and sesame seeds. Serve immediately while the chicken and bacon are hot and crispy.

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

Kcal: 675 kcal | Servings: 4 servings

EASY Recipes

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