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Delish Recipes, 2705 Walnut Street, Cedar Falls, IA (2026)

06/17/2026

Made tilapia in the air fryer and honestly, I may never cook it another way—crispy, flaky, and so easy.. all without breading. 🐟🔥 I rubbed a tilapia fillet with a little oil and Old Bay seasoning, then air fried it for 6–8 mins, flipping halfway.
It came out with a golden crust on top and stayed perfectly tender and flaky inside.🍋😋 Sometimes the easiest recipes really do taste the best.
Recipe in Comment👇
Enjoy!!!

06/17/2026

Classic 5-Minute Pineapple Fluff
Ingredients
20 oz Pineapple tidbits or crushed pineapple (well-drained, reserve juice if needed)
8 oz Cool Whip (or whipped topping), thawed
16 oz Small curd cottage cheese (or 1 small box of instant vanilla/white chocolate pudding mix if you prefer a smoother texture)
1 cup Miniature marshmallows (optional, for extra fluff)
1/2 cup Shredded coconut (optional, for a tropical twist)
Step-by-Step Instructions
Drain the Fruit: Ensure your pineapple is completely drained of its juices. Too much liquid will make the fluff runny instead of thick and pillowy like the bowl in IMG_5711.jpeg.
Combine Base: In a large mixing bowl, fold together the cottage cheese (or prepared pudding mix) and the thawed whipped topping until smooth.
Add the Mix-ins: Gently fold in the drained pineapple, marshmallows, and shredded coconut until evenly distributed.
Chill and Serve: Transfer the mixture into a serving bowl. Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the mixture firm up.

06/16/2026

Creamy Garlic Mushroom Chicken Bake
Ingredients
The Protein: 1.5 lbs (680g) boneless, skinless chicken thighs or chicken breasts (cut into small, uniform pieces)
The Mushrooms: 10 oz (300g) cremini or white button mushrooms, sliced
The Cream Sauce:
1.5 cups heavy cream (or a mix of heavy cream and chicken broth)
4 cloves garlic, finely minced
1/2 cup freshly grated Parmesan cheese
1 tbsp olive oil + 2 tbsp butter (divided)
1 tbsp all-purpose flour (optional, for thickening)
Seasonings: 1 tsp dried thyme or Italian seasoning, 1/2 tsp onion powder, salt, and freshly cracked black pepper to taste
Garnish: Fresh parsley, finely chopped
Step-by-Step Instructions
Preheat the Oven: Set your oven to 375°F (190°C).
Sear the Chicken: Pat the chicken pieces dry and season them generously with salt, pepper, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until it develops a beautiful golden-brown color (it doesn't need to be fully cooked through yet). Transfer the chicken pieces into a glass baking dish, arranging them in a single layer like in IMG_5705.jpg.
Sauté the Mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture, shrink slightly, and turn golden brown. Scatter the mushrooms evenly over and around the chicken in the baking dish.
Build the Garlic Cream Sauce: Melt the remaining 1 tablespoon of butter in the skillet. Add the minced garlic and sauté for 1 minute until fragrant. If you like a thicker sauce, stir in the flour and cook for 1 minute. Pour in the heavy cream and dried thyme. Bring to a gentle simmer, then stir in the grated Parmesan cheese until completely melted and smooth. Season the sauce with a pinch of salt and pepper.
Assemble & Bake: Pour the velvety garlic cream sauce evenly over the chicken and mushrooms in the baking dish. Bake uncovered at 375°F (190°C) for 15–20 minutes until the chicken is fully cooked through, and the sauce is bubbling and beautifully browned around the edges.
Serve: Remove from the oven, garnish generously with fresh chopped parsley, and serve hot over a bed of mashed potatoes, pasta, or rice!

06/16/2026

🍅 Air Fryer Caprese Garlic Toasts
Ingredients
The Bread: 4 thick slices of artisan whole-grain, sourdough, or French bread
The Base (Garlic Spread): 2 tbsp softened butter, 2 cloves garlic (finely minced), and a pinch of salt
The Cheese: 1.5 cups shredded Mozzarella cheese (or fresh mozzarella pearls)
The Topping: 10-12 cherry tomatoes or small cocktail tomatoes, sliced into thin rounds
The Seasoning: 1 tsp dried Italian seasoning (or a blend of oregano and basil)
Optional Finish: A drizzle of sweet balsamic glaze
Step-by-Step Instructions
Make the Garlic Butter: In a small bowl, mix together the softened butter, minced garlic, and a tiny pinch of salt until smooth.
Prep the Slices: Lay your bread slices flat on a clean surface. Lightly spread a thin layer of the garlic butter over one side of each slice.
Layer the Cheese & Tomatoes: Divide the shredded mozzarella cheese evenly among the 4 slices, spreading it right to the edges. Arrange the thin tomato slices neatly on top of the cheese, just like the layout shown in IMG_5694.jpeg.
Season: Generously sprinkle the dried Italian seasoning over the tomatoes and cheese.
Air Fry: Carefully place the assembled toasts into your air fryer basket in a single layer. Air fry at 360°F (180°C) for 5 to 7 minutes. Keep an eye on them—they are done when the bread edges turn deeply golden brown and crispy, and the cheese is completely melted, bubbly, and slightly browned.
Serve: Carefully remove them from the basket. If you like, finish with a light drizzle of balsamic glaze right before serving hot!

06/16/2026

Be honest what’s your first thought when you see this steak???????????

06/15/2026

Low-Carb Jalapeño Popper Stuffed Celery
Ingredients
The Crunch: 6-8 large, crisp celery stalks, washed and trimmed
The Creamy Filling: 8 oz (225g) cream cheese, softened to room temperature
The Kick: 2 fresh jalapeños, seeded and finely minced (adjust to your heat preference)
The Cheese: 1/2 cup sharp cheddar cheese or Monterey Jack, finely shredded
The Aromatics: 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of salt
Optional Mix-ins: 3 tablespoons of crispy cooked bacon, finely crumbled
Step-by-Step Instructions
Prepare the Celery: Cut the cleaned celery stalks into even, bite-sized pieces (about 3 to 4 inches long), exactly like the clean cuts lined up in IMG_5677.jpg. Pat them completely dry with a paper towel so the filling sticks perfectly.
Make the Filling: In a medium mixing bowl, combine the softened cream cheese, minced jalapeños, shredded cheese, garlic powder, onion powder, and salt. If you're adding bacon, fold it in now. Mix with a spatula until smooth and evenly distributed.
Stuff the Stalks: Using a small spoon or a butter knife, generous smooth the cream cheese mixture into the hollow groove of each celery stick, filling them right to the brim.
Chill and Arrange: Lay the stuffed pieces side-by-side in a glass baking dish or serving platter. Chill in the refrigerator for at least 30 minutes before serving to let the cream cheese firm up slightly.
Serve: Garnish with an extra sprinkle of minced jalapeños or a dash of paprika for color, and enjoy chilled!

06/15/2026

Mediterranean Grilled Steak & Charred Corn Bowl
Prep time: 20 mins (plus marinating)

Cook time: 15 mins

Servings: 2

Ingredients
For the Steak & Marinade:

400g flank steak or top sirloin steak

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp dried oregano

Salt and black pepper to taste

For the Herb Butter Topping:

2 tbsp butter, softened

1 tbsp fresh parsley, finely chopped

1/2 clove garlic, finely grated

For the Bowl Components:

4 cups mixed salad greens (baby spinach and arugula work beautifully)

2 ears of sweet corn, husks removed

1 ripe avocado, thinly sliced

1/2 cup feta cheese, crumbled

1 cup cherry tomatoes, halved and tossed with a pinch of salt, pepper, and fresh parsley

Step-by-Step Instructions
Marinate the Steak: In a shallow dish, combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Coat the steak thoroughly in the marinade. Cover and let it rest at room temperature for 15–20 minutes (or refrigerate for up to 2 hours).

Mix the Herb Butter: In a small bowl, mash the softened butter with the finely chopped parsley and grated garlic. Set aside.

Grill the Corn & Steak:

Heat a grill pan or cast-iron skillet over high heat.

Add the ears of corn first, turning occasionally for 8–10 minutes until the kernels are tender and beautifully charred in spots, just like in image_779841.jpg. Remove and set aside.

In the same hot pan, sear the steak for 3–5 minutes per side (depending on thickness) for medium-rare. Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 5 minutes to keep it incredibly juicy.

Slice: After resting, slice the steak thinly against the grain.

Assemble the Bowls: Divide the fresh salad greens between two large bowls.

Arrange the Toppings: Beautifully place the charred corn on the cob at the top of the bowl. Arrange the warm, sliced steak right down the middle. Flank the sides with the fanned-out avocado slices, the herbed cherry tomatoes, and a generous mound of crumbled feta cheese.

The Final Touch: Spoon the garlic-herb butter directly over the hot steak slices so it melts into the meat, creating that luscious drizzle seen in image_779841.jpg. Garnish the avocado with a tiny pinch of chili flakes or black pepper if desired, and serve immediately!

06/15/2026

Zesty Garlic Shrimp Fajita Bowl
Prep time: 15 mins

Cook time: 15 mins

Servings: 2

Ingredients
For the Shrimp & Fajita Veggies:

300g large shrimp, peeled and deveined

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 small yellow onion, thinly sliced

2 tbsp olive oil (divided)

3 cloves garlic, minced

1 tbsp fajita seasoning (or a mix of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper)

For the Bowl Assembly:

1.5 cups cooked brown or basmati rice

1 ripe avocado, sliced

1 lemon or lime wedge (for serving)

Fresh chopped parsley or cilantro for garnish

Step-by-Step Instructions
Sauté the Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions. Cook, stirring frequently, for about 6 to 8 minutes until they develop those beautiful char marks and turn tender-crisp as seen in image_83cf66.jpg. Transfer them to a plate.

Season the Shrimp: In a bowl, toss the shrimp with the minced garlic, fajita seasoning, and the remaining tablespoon of olive oil until evenly coated.

Sear the Shrimp: In the same skillet over medium-high heat, add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and beautifully caramelized around the edges. Take care not to overcook them so they stay juicy!

Assemble the Bowls: Divide your warm, fluffy rice between two shallow bowls. Arrange a generous portion of the charred fajita veggies right next to the rice.

Add the Final Accents: Place the seasoned garlic shrimp into the bowl, then fan out your freshly sliced avocado.

Garnish and Serve: Top the entire dish with a sprinkle of fresh herbs, season the avocado with a crack of black pepper, and serve with a lemon wedge ready for squeezing!

06/15/2026

Tex-Mex Chopped Chicken Salad
A vibrant and hearty salad bursting with flavors, combining tender chicken, fresh vegetables, and a zesty ranch dressing with a kick of taco seasoning. Perfect for a light meal or a satisfying side dish!
Ingredients:
**Dressing:**
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
**Salad:**
3 cups cooked, cooled, and diced chicken
4 cups Romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4-5 green onions, sliced
1 (15 oz) can black beans, drained and rinsed
4 oz sharp cheddar cheese or pepper jack, cut into ¼" cubes
1/4 cup cilantro, chopped
Juice of 1/2 of a lime
1 cup tortilla chips, crushed
Jalapeño, diced, toasted pumpkin seeds, diced avocado, or jicama for garnish (optional)
Directions:
1. **Make the Dressing:** In a small bowl, whisk together the ranch dressing and taco seasoning until well combined. Set aside.
2. **Prepare the Salad:** In a large mixing bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, black beans, cheese cubes, and chopped cilantro.
3. **Add the Dressing:** Drizzle the prepared dressing over the salad mixture. Squeeze the juice of half a lime over the top and gently toss everything together until evenly coated.
4. **Serve:** Transfer the salad to a serving bowl or individual plates. Top with crushed tortilla chips and garnish with jalapeño, toasted pumpkin seeds, diced avocado, or jicama if desired. Enjoy this fresh and flavorful Tex-Mex salad!
Nutritional Information:
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: Approximately 350 kcal per serving | Servings: 4 servings......

06/15/2026

What does not go on A burger??????

Delish Recipes

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