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

10/17/2026

Spinach Artichoke Crescent Roll Bake

Ingredients

Shopping and prep checklist

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2 cans refrigerated crescent roll dough (8 oz each)

8 oz cream cheese, softened

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup frozen chopped spinach, thawed and squeezed dry

1 cup canned artichoke hearts, drained and chopped

2 cloves garlic, minced

¼ cup sour cream

½ teaspoon onion powder

¼ teaspoon black pepper

¼ teaspoon salt, or to taste

1 tablespoon melted butter (optional, for brushing)

Instructions

1\. Prepare the filling

Preheat the oven to 375°F (190°C). Mix the softened cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until smooth. Fold in the chopped spinach and artichokes.

2\. Make the crescent crust

Lightly grease a 9 × 13-inch baking dish. Unroll one can of crescent dough and press it into the bottom, pinching the seams together to form an even crust.

3\. Add the filling and top crust

Spread the spinach-artichoke mixture evenly over the dough. Unroll the second can and lay it over the filling, pinching seams together as best you can. Brush with melted butter if desired.

4\. Bake until golden

Bake for 25–30 minutes, until the crescent dough is golden brown and cooked through. If the top browns too quickly, loosely cover it with foil. Rest for 5–10 minutes before slicing.

Tips for the best results

- Remove excess moisture: Squeeze the thawed spinach very well and drain the artichokes to prevent a soggy crust.
- Add extra flavor: A pinch of red pepper flakes or a little chopped green onion makes a delicious addition.
- Get a crispier bottom: Place the baking dish on the lower-middle oven rack.
- Make it a meal: Serve alongside a fresh green salad, tomato soup, or roasted vegetables.

Make-ahead and storage

- Make ahead: Prepare the filling up to 24 hours in advance and refrigerate it in a covered container. Assemble just before baking for the flakiest crust.
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through.
- Freeze: Freeze baked portions for up to 2 months for best quality. Thaw in the refrigerator and reheat in the oven.

Serving suggestion: Cut into small squares for an appetizer platter or larger portions for brunch. Serve warm while the cheese is creamy and the crescent crust is flaky.

10/17/2026

Spicy Ramen with Chili Crisp Chicken 🌶️🍜

Ingredients

For the chili crisp chicken

- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp chili crisp oil, including some crunchy bits
- 1 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 tsp rice vinegar

For the ramen

- 2 packs ramen noodles, seasoning packets discarded
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp chili crisp, or more to taste
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp miso paste (optional)
- 1 cup sliced mushrooms or baby bok choy (optional)

Toppings

- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- Extra chili crisp
- Fresh cilantro or a squeeze of lime, optional

Instructions

1\. Season the chicken

Toss the chicken with chili crisp, soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar until evenly coated.

2\. Cook until golden

Heat a skillet over medium-high heat. Cook the chicken for 6–10 minutes, stirring occasionally, until browned and cooked through to 165°F (74°C). Set aside.

3\. Make the broth

In a pot, heat sesame oil and sauté garlic and ginger for 30 seconds. Add chicken broth, soy sauce, chili crisp, and optional miso. Simmer for 5–7 minutes. Add mushrooms or bok choy if desired.

4\. Cook the noodles

Add the ramen noodles to the broth and cook according to the package directions, usually 2–4 minutes. Avoid overcooking so they stay springy.

5\. Assemble and serve

Divide the noodles and broth between two bowls. Top with the chili crisp chicken, halved soft-boiled eggs, green onions, sesame seeds, and an extra spoonful of chili crisp.

for the best ramen

- For extra heat: Add more chili crisp or a little chili oil just before serving.
- For a richer broth: Stir in 1 tablespoon of peanut butter or a splash of coconut milk.
- For extra crunch: Finish with crispy fried shallots or crushed peanuts.
- For less heat: Reduce the chili crisp and add a little more honey to the chicken.

Make-ahead and storage

- Chicken: Cook up to 3 days ahead and refrigerate in an airtight container.
- Broth: Refrigerate separately for up to 4 days.
- Noodles: Store separately from the broth to prevent them from becoming soggy.
- Reheating: Warm the broth and chicken until steaming hot, then add freshly cooked noodles for the best texture.

Enjoy your homemade Spicy Ramen with Chili Crisp Chicken — spicy, savory, garlicky, and full of flavor! 🍜

10/17/2026

Mediterranean Veggie Cheese Cottage Bake

Ingredients

- 1 cup cottage cheese
- 4 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 2 cloves garlic, minced
- ½ cup baby spinach, chopped
- ¼ cup Kalamata olives, sliced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley

Instructions
1. **Preheat oven** to **375°F (190°C)**. Lightly grease an 8×8-inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini. Cook for **4–5 minutes** until slightly softened.
3. Add the garlic and spinach and cook for another **1–2 minutes**, until the spinach wilts. Remove from heat.
4. In a large bowl, whisk together the **cottage cheese, eggs, oregano, basil, paprika, salt, pepper, and red pepper flakes**.
5. Stir in the sautéed vegetables, tomatoes, olives, **½ cup mozzarella**, and **¼ cup feta**.
6. Pour the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and feta over the top.
7. Bake for **30–35 minutes**, until the center is set and the top is golden and bubbly.
8. Let rest for **5–10 minutes** before slicing. Garnish with fresh parsley.

Serving Ideas
Serve warm with:
- A crisp Greek salad
- Toasted pita or crusty bread
- Roasted potatoes
- A spoonful of tzatziki

Make-Ahead & Storage
- **Refrigerate:** Cover and store for up to **4 days**.
- **Freeze:** Cool completely, portion, and freeze for up to **2 months**.
- **Reheat:** Microwave individual portions for 1–2 minutes, or warm in a 350°F oven until heated through.

10/17/2026

**Breakfast Pigs in a Blanket with Maple Glaze 🍁✨**

🛒 Ingredients

For the Pigs in a Blanket
- 1 can (8 oz) refrigerated crescent roll dough
- 8 fully cooked breakfast sausage links
- 1 tablespoon melted butter
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried parsley (optional)

For the Maple Glaze
- ¼ cup pure maple syrup
- 2 tablespoons powdered sugar
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Pinch of salt

👩‍🍳 Instructions

1. Preheat oven to **375°F (190°C)**. Line a baking sheet with parchment paper.
2. Separate the crescent dough into triangles.
3. Place one sausage link at the wide end of each triangle and roll up tightly.
4. Arrange seam-side down on the prepared baking sheet.
5. Brush with melted butter and sprinkle with garlic powder and parsley if using.
6. Bake for **18–22 minutes**, or until golden brown and the pastry is fully cooked.
7. While they bake, whisk together the maple syrup, powdered sugar, melted butter, vanilla, and salt until smooth.
8. Remove the pigs in a blanket from the oven and let cool for 2–3 minutes.
9. Drizzle generously with the maple glaze or serve it on the side for dipping.

🍳 Serving Ideas
- Scrambled eggs
- Crispy hash browns
- Fresh fruit salad
- Greek yogurt
- Hot coffee or apple c***r

💡 Tips
- Add a slice of cheddar cheese before rolling for a cheesy version.
- Sprinkle everything bagel seasoning on top before baking for extra flavor.
- Use bacon-wrapped sausages for an even more indulgent breakfast.
- Leftovers keep in the refrigerator for up to **3 days** and reheat well in the oven or air fryer.

**Enjoy your warm, flaky Breakfast Pigs in a Blanket with Maple Glaze—a delicious blend of sweet and savory in every bite!** 🍁🥐

10/17/2026

🌿🧀 Malunggay P**o Cheese

Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup fresh malunggay leaves, finely chopped
- 1 cup coconut milk (or regular milk)
- 1 large egg
- 2 tbsp melted butter or oil
- ½ cup grated cheese (cheddar or quick-melt), plus extra for topping

Instructions

1. **Prep the steamer:** Bring water to a boil and lightly grease p**o molds or silicone cups
2. **Mix dry ingredients:** In a bowl, combine flour, sugar, baking powder, and salt.
3. **Add wet ingredients:** Stir in coconut milk, egg, and melted butter until smooth.
4. **Fold in goodness:** Gently mix in chopped malunggay and grated cheese.
5. **Fill molds:** Pour batter into molds, about ¾ full.
6. **Top it off:** Sprinkle extra cheese on top.
7. **Steam:** Steam over medium heat for 12–15 minutes or until a toothpick comes out clean.
8. **Cool slightly & serve:** Let rest for a minute, then enjoy warm.

Tips & Variations
- For extra fluffy p**o, sift the dry ingredients first.
- Want it richer? Use evaporated milk instead of coconut milk.
- Kid-friendly version: finely mince the malunggay so it blends right in.

If you want, I can also give you a **no-egg**, **rice flour**, or **baked (oven)** version next 😊

10/17/2026

🍯🧄 **Honey Garlic Butter Steak and Rice Skillet**

A one-pan, weeknight-hero kind of meal—juicy steak, fluffy rice, and a glossy honey-garlic butter sauce that tastes way fancier than the effort it takes.

🥩 Ingredients

**Steak & Rice**
- 1 lb steak (sirloin or ribeye), cut into bite-size pieces
- Salt & black pepper, to taste
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups beef broth (or water)

**Honey Garlic Sauce**
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard (optional but 🔥)
- 1 tsp smoked paprika or chili flakes (optional)

**Garnish (optional)**
- Chopped parsley or green onions

---

🍳 Instructions

1. **Season & sear the steak**
Season steak generously with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Sear steak pieces 2–3 minutes per side until nicely browned. Remove from skillet and set aside.

2. **Build the flavor base**
Lower heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant (don’t let it burn).

3. **Toast the rice**
Stir rice into the garlic butter and toast for 1–2 minutes until lightly golden.

4. **Cook the rice**
Pour in beef broth, scrape up all the tasty brown bits, bring to a simmer.
Cover, reduce heat to low, and cook 15–18 minutes until rice is tender.

5. **Make it glossy**
Mix honey, soy sauce, Dijon, and paprika. Stir into the rice.

6. **Finish it off**
Add steak back to the skillet, gently fold everything together, cover, and cook 2–3 more minutes until steak is warmed through and sauce coats everything beautifully.

7. **Garnish & serve**
Sprinkle with parsley or green onions and serve hot.

---

💡 Pro Tips
- Swap rice for **jasmine** or **basmati** for extra aroma
- Add broccoli or green beans in the last 5 minutes for a full one-pan meal
- Want more heat? A splash of sriracha or chili oil goes hard 🔥

If you want, I can turn this into a **meal-prep version**, **low-carb swap**, or even a **spicy Asian-style twist**.

10/16/2026

Cheesy Zucchini Ricotta Melts

Ingredients
- 2 medium zucchini, sliced lengthwise (¼–½ inch thick)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt & black pepper to taste
- ½ tsp Italian seasoning (optional)
- Fresh basil or parsley for garnish (optional)

---

Instructions

**1. Prep the zucchini**
- Preheat oven to **400°F (200°C)**.
- Lay zucchini slices on a baking sheet.
- Lightly brush with olive oil and sprinkle with salt and pepper.

**2. Pre-bake (for best texture)**
- Bake zucchini for **8–10 minutes** until slightly softened.
- Remove and pat lightly if excess moisture appears.

**3. Make the ricotta mixture**
- In a bowl, mix:
- ricotta
- mozzarella
- Parmesan
- garlic
- Italian seasoning
- pinch of salt & pepper

**4. Assemble**
- Spoon a generous layer of the cheese mixture onto each zucchini slice.
- Spread evenly, leaving edges slightly visible.

**5. Bake again**
- Return to oven and bake **12–15 minutes**, until bubbly and lightly golden on top.

**6. Optional broil finish**
- Broil for **1–2 minutes** for a browned, melty top (watch closely).

---

Serving Ideas
- Serve with marinara sauce for dipping
- Pair with grilled chicken or pasta
- Add red pepper flakes for a little heat

If you want, I can turn this into an air fryer version or a low-carb meal prep version.

10/16/2026

**Cannolis à la Mandarine et au Chocolat**

Ingrédients

Pour les coques (ou utilisez 12 coques de cannoli prêtes à l'emploi)
- 250 g de farine tout usage
- 1 c. à soupe de sucre
- 1 pincée de sel
- 30 g de beurre froid, en dés
- 1 œuf
- 60 ml de vin blanc sec ou de jus de raisin blanc
- Huile de friture

Pour la garniture
- 500 g de ricotta entière bien égouttée
- 120 g de sucre glace
- Le zeste fin de 2 mandarines
- 2 c. à soupe de jus de mandarine frais
- 1 c. à café d'extrait de vanille
- 100 g de mini pépites de chocolat
- 50 g d'écorces de mandarine confites (facultatif)

Pour la décoration
- 100 g de chocolat noir fondu
- Quartiers de mandarine
- Zestes de mandarine
- Sucre glace

Préparation

1. Préparer les coques
1. Mélangez la farine, le sucre et le sel.
2. Incorporez le beurre jusqu'à obtenir une texture sableuse.
3. Ajoutez l'œuf et le vin blanc, puis pétrissez jusqu'à obtenir une pâte lisse.
4. Enveloppez la pâte et laissez-la reposer 1 heure.
5. Étalez-la très finement et découpez des cercles de 10 à 12 cm.
6. Enroulez-les autour de tubes à cannoli, scellez les bords avec un peu d'eau.
7. Faites frire à **175 °C** pendant 2 à 3 minutes jusqu'à ce qu'ils soient bien dorés.
8. Égouttez sur du papier absorbant et laissez refroidir avant de retirer les tubes.

2. Préparer la crème
1. Fouettez la ricotta avec le sucre glace jusqu'à obtenir une crème lisse.
2. Ajoutez le zeste, le jus de mandarine et la vanille.
3. Incorporez délicatement les pépites de chocolat et les écorces confites si utilisées.
4. Réfrigérez 30 minutes.

3. Garnir les cannolis
1. Versez la crème dans une poche à douille.
2. Garnissez chaque coque des deux côtés jusqu'au centre.

4. Décorer
1. Trempez les extrémités des cannolis dans le chocolat fondu.
2. Parsemez de zestes de mandarine ou de pépites de chocolat.
3. Saupoudrez légèrement de sucre glace.
4. Ajoutez quelques quartiers de mandarine au moment de servir.

Conseils

- Garnissez les cannolis juste avant de servir afin qu'ils restent parfaitement croustillants.
- Égouttez bien la ricotta plusieurs heures (ou toute une nuit) pour obtenir une garniture ferme et onctueuse.
- Pour une saveur encore plus intense, ajoutez une cuillère à soupe de liqueur de mandarine à la crème.

**Temps de préparation :** 40 minutes (+ 1 heure de repos)
**Temps de cuisson :** 15 minutes
**Temps total :** Environ 2 heures
**Portions :** 12 cannolis

10/16/2026

🥩 Steak grillé aux herbes & asperges à l’ail

🛒 Ingrédients (pour 2 personnes)

**Pour le steak :**
- 2 steaks (entrecôte, faux-filet ou ribeye)
- 2 c. à soupe d’huile d’olive
- 2 gousses d’ail hachées
- 1 c. à soupe de romarin frais
- 1 c. à soupe de thym frais
- Sel et poivre noir
- 1 c. à soupe de beurre

**Pour les asperges :**
- 1 botte d’asperges fraîches
- 2 c. à soupe d’huile d’olive
- 2 gousses d’ail émincées
- Sel et poivre
- Jus de citron (optionnel)
- Parmesan râpé (optionnel)

---

🔥 Préparation

1. Préparer le steak
- Sortez les steaks du frigo 30 minutes avant cuisson.
- Mélangez l’huile d’olive, l’ail, le romarin, le thym, le sel et le poivre.
- Badigeonnez les steaks avec cette marinade.

2. Cuisson du steak
- Préchauffez un grill ou une poêle à feu vif.
- Faites cuire les steaks :
- 3–4 minutes par côté (saignant)
- 4–5 minutes (à point)
- Ajoutez le beurre en fin de cuisson et arrosez les steaks.
- Laissez reposer 5 minutes avant de servir.

---

3. Préparer les asperges à l’ail
- Coupez les extrémités dures des asperges.
- Faites chauffer l’huile d’olive dans une poêle.
- Ajoutez l’ail, puis les asperges.
- Faites sauter 5–7 minutes jusqu’à ce qu’elles soient tendres mais croquantes.
- Salez, poivrez, et ajoutez un filet de citron si désiré.

---

🍽️ Dressage
- Disposez le steak avec les asperges à côté.
- Parsemez de parmesan si souhaité.
- Ajoutez un filet de jus de cuisson du steak pour plus de saveur.

---

💡 Astuces
- Ajoutez une noisette de beurre aux herbes maison pour un goût encore plus riche.
- Servez avec des pommes de terre rôties ou une purée maison.
- Pour une touche gastronomique, ajoutez une sauce au vin rouge.

Bon appétit 😋

10/16/2026

**Poblano Pepper and Cheese Casserole**

Ingredients

- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup crumbled queso fresco (optional)
- 4 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, plus extra for garnish

Instructions

1. Preheat the oven to **375°F (190°C)**. Lightly grease a 9×13-inch baking dish.
2. Roast the poblano peppers under the broiler or over an open flame until the skins are charred on all sides. Transfer to a bowl, cover for 10 minutes, then peel off the skins.
3. Remove the stems and seeds, then slice the peppers into wide strips.
4. Heat the olive oil in a skillet over medium heat. Sauté the onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds. Remove from heat.
5. In a large bowl, whisk together the eggs, milk, sour cream, flour, baking powder, cumin, smoked paprika, salt, and pepper until smooth.
6. Stir the sautéed onion mixture and chopped cilantro into the egg mixture.
7. Spread half of the poblano strips into the prepared baking dish.
8. Sprinkle with half of the Monterey Jack and cheddar cheeses.
9. Add the remaining poblano peppers and top with the remaining shredded cheese. Sprinkle queso fresco over the top if using.
10. Carefully pour the egg mixture evenly over the casserole.
11. Bake for **35–40 minutes**, or until the center is set and the top is golden brown.
12. Let the casserole rest for 10 minutes before slicing.
13. Garnish with fresh cilantro and serve warm.

Optional Add-Ins

- Cooked shredded chicken
- Chorizo or breakfast sausage
- Sweet corn kernels
- Diced roasted tomatoes
- Sliced jalapeños for extra heat
- Black beans

Serving Suggestions

Serve with:
- Mexican rice
- Refried or black beans
- Avocado slices or guacamole
- Fresh salsa or pico de gallo
- Warm flour or corn tortillas
- A crisp green salad with lime vinaigrette

Storage

- **Refrigerator:** Store covered for up to **4 days**.
- **Freezer:** Freeze individual portions for up to **2 months**.
- **Reheating:** Warm in a **350°F (175°C)** oven for 15–20 minutes or microwave until heated through.

**Yield:** 6–8 servings
**Prep Time:** 20 minutes
**Cook Time:** 40 minutes
**Total Time:** 1 hour

Today Recipes

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