Today Recipes, 37 holmes Street, Buffalo, NY (2026)

09/02/2026

Chicken Avocado Ranch Burritos

🛒 Ingredients

* 2 cups cooked chicken breast, shredded or diced
* 1 ripe avocado, diced
* ½ cup ranch dressing
* 1 cup shredded cheddar or Mexican blend cheese
* ½ cup diced tomatoes
* ¼ cup red onion, finely diced
* ¼ cup chopped fresh cilantro (optional)
* 4 large flour tortillas
* 1 tablespoon olive oil or butter (for toasting)
* Salt and black pepper to taste

---

🔥 Instructions

1. **Prepare the Filling**
In a large bowl, combine the shredded chicken, avocado, ranch dressing, cheese, tomatoes, red onion, and cilantro. Season with salt and pepper to taste. Mix gently so the avocado stays chunky.

2. **Assemble the Burritos**
Lay out the tortillas. Divide the chicken mixture evenly among them, placing the filling in the center of each tortilla.

3. **Wrap**
Fold in the sides, then roll tightly from the bottom up to form burritos.

4. **Toast (Optional but Recommended)**
Heat olive oil or butter in a skillet over medium heat. Place burritos seam-side down and cook for 2–3 minutes per side until golden brown and crispy.

5. **Serve**
Slice in half and serve warm with extra ranch, salsa, or sour cream on the side.

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🌟 Tips & Variations

* Add crispy bacon for extra flavor.
* Mix in cooked rice or black beans to make them more filling.
* Spice it up with jalapeños or a dash of hot sauce.
* Turn them into freezer burritos (without avocado) for meal prep.

Enjoy your creamy, cheesy, flavor-packed burritos! 🌯

09/02/2026

**Saucy Sausages & Beans Stew*

Ingredients:

* **8 sausages** (pork, beef, or your choice)
* **1 onion**, chopped
* **2 garlic cloves**, minced
* **1 red bell pepper**, chopped
* **1 can (14 oz) chopped tomatoes**
* **1 can (14 oz) baked beans**
* **1 cup chicken or vegetable stock**
* **1 tsp smoked paprika**
* **1 tsp dried thyme**
* **Salt & pepper**, to taste
* **2 tbsp olive oil**
* **Fresh parsley**, chopped (for garnish)

Instructions:

1. **Brown the sausages:**
Heat olive oil in a large skillet or saucepan over medium heat. Brown the sausages on all sides, then remove and set aside.

2. **Cook the vegetables:**
In the same pan, sauté the onion and red bell pepper for 5 minutes until softened. Add garlic and cook for 1 more minute.

3. **Add the sauce:**
Stir in chopped tomatoes, smoked paprika, thyme, salt, and pepper. Simmer for 5 minutes.

4. **Add beans and stock:**
Pour in the baked beans and chicken stock. Mix well and return the sausages to the pan.

5. **Simmer:**
Cover and simmer on low heat for 20–25 minutes until sausages are cooked through and the stew has thickened.

6. **Serve:**
Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or rice.

---

If you want, I can also give you a **quick 30-minute one-pan version** that’s even saucier and richer in flavor. Do you want me to do that?

09/02/2026

Cajun Salmon and Shrimp with Garlic Cream

A rich and flavorful dish featuring perfectly seasoned salmon and shrimp in a creamy garlic sauce with Cajun spices. Great served over rice, pasta, or mashed potatoes.

Ingredients

For the Salmon & Shrimp

* 2 salmon fillets
* 1/2 lb shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 tablespoon Cajun seasoning
* 1/2 teaspoon paprika
* Salt and black pepper to taste

For the Garlic Cream Sauce

* 2 tablespoons butter
* 4 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup chicken broth
* 1/2 cup grated Parmesan cheese
* 1 teaspoon Cajun seasoning
* 1/2 teaspoon red pepper flakes (optional)
* Salt and pepper to taste

Optional Garnish

* Chopped parsley
* Lemon wedges

Instructions

1. Season the Seafood

Pat salmon and shrimp dry. Season both sides of salmon and shrimp with Cajun seasoning, paprika, salt, and pepper.

2. Cook the Salmon

Heat olive oil and butter in a skillet over medium-high heat.
Cook salmon fillets for 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. Cook the Shrimp

In the same skillet, cook shrimp for 1–2 minutes per side until pink. Remove and set aside with salmon.

4. Make the Garlic Cream Sauce

Reduce heat to medium. Add butter and garlic, sauté for 30 seconds.
Pour in chicken broth and heavy cream. Stir well.
Add Parmesan cheese, Cajun seasoning, and red pepper flakes. Simmer 3–5 minutes until thickened.

5. Combine

Return salmon and shrimp to the skillet. Spoon sauce over the top and simmer 1–2 minutes.

6. Serve

Garnish with parsley and serve with lemon wedges.

Serving Ideas

* Over buttery pasta
* With steamed rice
* Mashed potatoes
* Roasted vegetables

Tips

* Use fresh salmon for best texture.
* Add spinach or mushrooms to the sauce for extra flavor.
* Adjust Cajun seasoning for heat level.

09/02/2026

🌮 **Marinade Carne Asada (Authentic & Flavor-Packed)**

🛒 **Ingredients**

* 1/2 cup orange juice (fresh is best)
* 1/4 cup lime juice (about 2–3 limes)
* 1/4 cup olive oil
* 4 cloves garlic, minced
* 1/4 cup chopped fresh cilantro
* 1 jalapeño, seeded and minced (optional for heat)
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 tsp smoked paprika
* 1 tsp salt
* 1/2 tsp black pepper
* 1 tbsp soy sauce
* 1 tbsp white vinegar

---

🥩 **Best Meat for Carne Asada**

* Skirt steak *(most traditional)*
* Flank steak *(leaner option)*

---

🥣 **Instructions**

1. **Mix the Marinade**
In a bowl, whisk together orange juice, lime juice, olive oil, soy sauce, and vinegar.

2. **Add Flavor**
Stir in garlic, cilantro, jalapeño, cumin, chili powder, paprika, salt, and pepper.

3. **Marinate the Meat**
Place steak in a large resealable bag or dish. Pour marinade over it and coat well.

4. **Refrigerate**
Marinate for **2–4 hours** (up to 8 hours for deeper flavor, but avoid overnight with citrus—it can toughen the meat).

5. **Grill to Perfection**

* Preheat grill to high heat
* Cook steak 3–5 minutes per side
* Let rest 5–10 minutes before slicing thin against the grain

---

🔥 **Pro Tips**

* Add a splash of beer for extra depth 🍺
* Don’t over-marinate—citrus breaks down the meat too much
* Char = flavor! Get a good sear

---

If you want, I can give you a **full carne asada taco recipe** with toppings and homemade salsa 🌶️

09/02/2026

***Spicy_Jalapeño_Cheese_Bites***:

Ingredients:

* 8 oz cream cheese, softened
* 1 cup shredded cheddar cheese
* 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/4 tsp smoked paprika (optional)
* Salt and pepper, to taste
* 1 cup panko breadcrumbs
* 1/2 cup grated Parmesan cheese
* 2 eggs, beaten
* Oil for frying (or cooking spray if baking)

---

# # # Instructions:

1. **Prepare the Filling:**
In a mixing bowl, combine the softened cream cheese, shredded cheddar, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well incorporated.

2. **Shape the Bites:**
Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on a lined tray.

3. **Coat the Bites:**

* Set up a breading station with three bowls: one with beaten eggs, one with panko breadcrumbs mixed with Parmesan, and one empty tray.
* Roll each cheese ball in the egg, then coat with the breadcrumb mixture. Press gently to ensure the coating sticks.

4. **Cooking Options:**
**Frying:** Heat oil in a deep skillet to 350°F (175°C). Fry bites in batches until golden brown, about 2–3 minutes. Drain on paper towels.
**Baking:** Preheat oven to 400°F (200°C). Place bites on a greased baking sheet. Bake for 12–15 minutes or until golden and crispy.

5. **Serve:**
Serve warm with ranch dressing, salsa, or a spicy dipping sauce of your choice.

---

These bites are creamy, cheesy, and have a perfect kick from the jalapeños—great as an appetizer or snack!

If you want, I can also give a **shortcut version using frozen jalapeño poppers** that tastes just as good but takes half the time. Do you want me to do that?

09/02/2026

BBQ Beef Skewers with Crispy Fries

Ingredients

For the BBQ Beef Skewers

* 1½ lbs beef sirloin or steak, cut into 1-inch cubes
* 2 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ tsp black pepper
* 1 tsp salt
* ½ cup BBQ sauce
* Wooden or metal skewers

# # # For the Crispy Fries

* 4 large russet potatoes
* 2 tbsp olive oil
* 1 tsp paprika
* 1 tsp garlic powder
* ½ tsp salt
* ½ tsp black pepper

Instructions

Prepare the Fries

1. Preheat oven to 425°F (220°C).
2. Cut potatoes into fries and soak in cold water for 30 minutes.
3. Drain and pat completely dry.
4. Toss with olive oil, paprika, garlic powder, salt, and pepper.
5. Spread on a baking sheet in a single layer.
6. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.

Prepare the Beef Skewers

1. In a large bowl, combine beef cubes, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Toss well and let marinate for at least 20 minutes.
3. Thread beef onto skewers.
4. Preheat grill or grill pan to medium-high heat.
5. Grill skewers for 8–10 minutes, turning occasionally, until desired doneness.
6. Brush generously with BBQ sauce during the last 2 minutes of cooking.

Serving

* Serve the hot BBQ beef skewers alongside crispy fries.
* Garnish with chopped parsley if desired.
* Add extra BBQ sauce for dipping.

**Prep Time:** 20 minutes
**Cook Time:** 40 minutes
**Total Time:** 1 hour
**Servings:** 4

🍖🍟 Enjoy your BBQ Beef Skewers with Crispy Fries!

09/01/2026

🥘 Bhindi Masala (Indian Spiced Okra)

📝 Ingredients

* 500 g bhindi (okra), washed, dried & sliced
* 3 tbsp oil
* 1 tsp cumin seeds
* 2 medium onions, thinly sliced
* 2 medium tomatoes, finely chopped (or ½ cup tomato purée)
* 1 tsp ginger-garlic paste
* 1 tsp coriander powder
* ½ tsp turmeric powder
* ½–1 tsp red chili powder (to taste)
* 1 tsp garam masala
* ½ tsp amchur (dry mango powder) or lemon juice
* Salt to taste
* Fresh coriander leaves, chopped (for garnish)

👩‍🍳 Instructions

1. **Prepare the bhindi:**
Heat 1½ tbsp oil in a pan. Add sliced bhindi and sauté on medium heat until lightly crisp and non-sticky. Remove and set aside.

2. **Make the masala:**
In the same pan, add remaining oil. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown.

3. **Add aromatics:**
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until oil separates.

4. **Combine:**
Add sautéed bhindi and mix gently. Cook for 5–7 minutes on low heat.

5. **Finish:**
Sprinkle garam masala and amchur (or lemon juice). Mix well and turn off heat.
Garnish with fresh coriander. 🍽️ Serving Suggestions

* Serve hot with **chapati, naan, or paratha**
* Pairs well with **dal and steamed rice**

💡 Tips

* Ensure bhindi is completely dry to avoid sliminess
* Do not over-stir after adding bhindi—it keeps the pieces intact

If you’d like, I can also share **Punjabi-style**, **restaurant-style**, or **no-onion/no-garlic** Bhindi Masala versions 😊

09/01/2026

**Spicy Tomato Shrimp Sensation**:

Ingredients:

* 1 lb (450 g) large shrimp, peeled and deveined
* 2 tbsp olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1 can (14 oz) diced tomatoes
* 2 tbsp tomato paste
* 1 tsp smoked paprika
* ½–1 tsp crushed red pepper flakes (adjust to taste)
* ½ tsp cayenne pepper (optional for extra heat)
* 1 tsp dried oregano
* ½ tsp salt (or to taste)
* ¼ tsp black pepper
* ¼ cup fresh parsley, chopped
* 1 tbsp lemon juice
* Cooked pasta, rice, or crusty bread, for serving

---

Instructions:

1. **Sauté aromatics:**
Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.

2. **Build the sauce:**
Stir in diced tomatoes, tomato paste, smoked paprika, crushed red pepper, cayenne (if using), oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened.

3. **Cook the shrimp:**
Add shrimp to the sauce and cook for 3–5 minutes, stirring occasionally, until they turn pink and opaque.

4. **Finish:**
Stir in lemon juice and chopped parsley. Taste and adjust seasoning if needed.

5. **Serve:**
Spoon over cooked pasta, rice, or serve with crusty bread for dipping.

---

This dish packs a punch of heat with a rich tomato base, and the shrimp stay tender and juicy.

If you want, I can also give a **creamy version** that balances the spice with a luxurious tomato cream sauce—it’s a crowd favorite. Do you want me to do that?

09/01/2026

**Garlic_Butter_Lobster_Tails**

Ingredients:

* 4 lobster tails (6–8 oz each)
* 4 tbsp unsalted butter, melted
* 3 garlic cloves, minced
* 1 tsp paprika
* 1 tbsp lemon juice
* Salt and black pepper, to taste
* Fresh parsley, chopped (for garnish)
* Lemon wedges, for serving

---
Instructions:

1. **Prep the Lobster Tails:**

* Using kitchen shears, cut down the top shell of each lobster tail, stopping just before the tail fan.
* Gently pull the lobster meat upward so it rests on top of the shell.

2. **Make Garlic Butter:**

* In a small bowl, mix melted butter, minced garlic, paprika, lemon juice, salt, and pepper.

3. **Brush Lobster Tails:**

* Generously brush the garlic butter over the lobster meat. Reserve a little for basting while cooking.

4. **Bake the Lobster Tails:**

* Preheat oven to 425°F (220°C).
* Place lobster tails on a baking sheet.
* Bake for 12–15 minutes, until the meat is opaque and slightly firm.

5. **Baste & Broil (Optional):**

* For extra flavor, baste with remaining garlic butter halfway through cooking.
* Optional: Switch to broil for the last 1–2 minutes for a lightly golden finish.

6. **Serve:**

* Sprinkle with chopped parsley and serve with lemon wedges.

---

✅ **Tips:**

* Do not overcook—the meat should be tender, not rubbery.
* For a richer flavor, you can add a pinch of cayenne or smoked paprika to the butter.

---

If you want, I can also give you a **quick skillet version** that takes only 10 minutes and gives an even juicier lobster. Do you want me to do that?

09/01/2026

**Crack Chicken Penne**

Ingredients:

* 12 oz penne pasta
* 2 cups cooked chicken, shredded (rotisserie chicken works great)
* 8 oz cream cheese, softened
* 1 cup ranch dressing
* 1 cup cheddar cheese, shredded
* ½ cup mozzarella cheese, shredded
* 4 slices cooked bacon, crumbled
* 2 green onions, sliced
* Salt and pepper, to taste

Instructions:

1. **Cook Pasta:** Boil penne according to package directions. Drain and set aside.

2. **Make Creamy Sauce:** In a large skillet over medium heat, combine cream cheese and ranch dressing. Stir until melted and smooth.

3. **Add Chicken & Cheese:** Mix in shredded chicken, cheddar, and mozzarella. Stir until cheese is melted and the mixture is creamy.

4. **Combine with Pasta:** Add cooked penne to the skillet and toss to coat evenly.

5. **Top with Bacon & Green Onions:** Sprinkle crumbled bacon and sliced green onions over the pasta.

6. **Serve Hot:** Enjoy immediately while creamy and cheesy.

Optional: Bake for 10 minutes at 350°F for a bubbly top if you like it baked.

If you want, I can also make a **slightly lighter version** that’s still creamy but less heavy. Do you want me to do that?

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