Recipes By Lyna, 2500 Swanson Avenue, Miami, FL (2026)

07/27/2026

Chewy Blueberry White Chocolate Blondies

Dense, chewy blondie bars studded with blueberries and pockets of white chocolate—baked in a 9×13 pan for easy slicing and sharing.

Ingredients:
- 10 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, plus 1 tablespoon divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 cups fresh blueberries (or frozen, kept frozen)
- 1 1/2 cups white chocolate chips, plus 1/2 cup for topping
- SECTION: Optional additions
- 1 tablespoon lemon zest (optional)
- 1/2 cup toasted chopped macadamia nuts (optional)
- 13

Instructions:
1. SECTION: Prepare the pan and oven
2. Preheat the oven to 350°F and line a 9×13-inch pan with parchment, leaving an overhang, or grease and flour the pan.
3. SECTION: Make the batter
4. Cream the softened butter with the brown sugar and granulated sugar until smooth and slightly glossy, about 2–3 minutes with a mixer.
5. Beat in the eggs one at a time, then stir in the vanilla until combined.
6. In a separate bowl whisk together 2 1/2 cups flour, baking powder, and salt, then fold the dry ingredients into the butter mixture until just combined and thick.
7. SECTION: Prepare the blueberries and assemble
8. Toss the blueberries with 1 tablespoon flour in a small bowl to coat (if using frozen, toss while frozen).
9. Fold 1 1/2 cups white chocolate chips into the batter, then gently fold in the floured blueberries, taking care not to crush them.
10. Spread the batter evenly into the prepared pan and sprinkle the remaining 1/2 cup white chocolate chips on top.
11. SECTION: Bake and cool
12. Bake at 350°F for 22–28 minutes, until the edges are light golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
13. If the top browns too quickly, tent with foil for the last 5–8 minutes of baking.
14. Cool the pan on a wire rack for at least 30 minutes so the bars set, then lift out using the parchment overhang and slice into 16 bars.
15. 14

07/27/2026

Hearty Lasagna Soup with Ricotta and Mozzarella

A saucy, family-friendly lasagna soup with browned beef, broken lasagna noodles, and scoops of ricotta—all done in one pot for easy weeknights.

Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 pound ground beef (85% lean)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth (low-sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 to 10 ounces dried lasagna noodles, broken into 2-inch pieces (about two-thirds of a 16-ounce box)
- 1/2 cup grated Parmesan, divided
- 1 to 1 1/2 cups shredded mozzarella, divided
- 1 cup ricotta, divided (about 2 tablespoons per serving)
- Fresh basil or chopped parsley for garnish (optional)
- 17

Instructions:
1. SECTION: Prepare the aromatics and brown the meat
2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, add the chopped onion, and cook until soft, about 4 minutes.
3. Add the ground beef and cook, breaking it up, until well browned with some darker bits, 6–8 minutes; drain excess fat if desired.
4. Stir in the minced garlic and cook 30 seconds, then add the tomato paste and stir constantly for 1 minute until it darkens and smells richer.
5. SECTION: Build the soup
6. Add the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, red pepper flakes if using, and 1/4 cup of the grated Parmesan; stir and bring to a gentle simmer.
7. Reduce heat to maintain a low simmer and let cook, uncovered, for 15–20 minutes to blend flavors, stirring occasionally and skimming any foam.
8. SECTION: Finish with pasta and cheese
9. During the last 8–12 minutes of simmering, add the broken lasagna noodles and stir occasionally to prevent sticking; cook until al dente.
10. Remove the bay leaf, taste, and season with salt and pepper as needed; stir in remaining Parmesan.
11. Ladle soup into bowls and top each serving with a spoonful (about 2 tablespoons) of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh basil or parsley if desired and serve immediately.
12. 11

07/27/2026

Stovetop-Reduced Beef Pot Pie with Puff Pastry Lid

A concentrated stovetop beef stew thickened with a cornstarch slurry and finished with a flaky puff pastry lid for a dependable, everyday pot pie.

Ingredients:
- 1 1/2 pounds chuck roast, trimmed and cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups low-sodium beef broth, divided
- 1 cup low-sodium beef broth (for deglazing, included above)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups small new potatoes, diced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 sheet frozen puff pastry, thawed (about 9x9 inches)
- 1 large egg beaten with 1 teaspoon water for egg wash (optional)
- 1 tablespoon butter (optional, for finishing)
- SECTION: Optional additions
- 1/2 cup shredded sharp cheddar (optional)
- 8 ounces sliced cremini mushrooms (optional)
- 22

Instructions:
1. SECTION: Preparation
2. Preheat oven to 400°F. Pat beef cubes dry and season with salt and pepper.
3. SECTION: Brown the beef
4. Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high heat; brown beef in batches 4–5 minutes per batch and transfer to a plate.
5. SECTION: Aromatics and deglaze
6. Reduce heat to medium, add onion, celery, and carrots with a pinch of salt and cook 6–8 minutes; add garlic and cook 1 minute, then stir in tomato paste and cook 1 minute. Pour in 1 cup broth to deglaze, scraping browned bits.
7. SECTION: Simmer the stew
8. Return beef to the pot; add remaining 2 cups broth, Worcestershire sauce, thyme, bay leaf, and potatoes. Bring to a simmer, reduce heat to low, cover partially, and simmer gently 60–75 minutes until beef is fork-tender and liquid has reduced by about one-third.
9. SECTION: Thicken the filling
10. Remove bay leaf. Whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry, temper with a splash of hot liquid, stir into the pot off high heat, then simmer 2–3 minutes until sauce thickens and coats a spoon.
11. SECTION: Finish and bake
12. Smooth the filling, taste and adjust seasoning. Lay thawed puff pastry over the pot, tuck or trim edges, brush with egg wash if using, cut vents, place on a rimmed baking sheet and bake 20–25 minutes until pastry is golden. Let rest 10 minutes before serving.
13. 12

07/27/2026

Autumn Pearl Couscous Salad with Roasted Squash and Maple-Mustard Dressing

Tender pearl couscous tossed with roasted squash, crisp apple, toasted pecans, and a warm maple-mustard dressing for an easy seasonal side with bright texture contrast.

Ingredients:
- 1 cup pearl (Israeli) couscous
- 1 1/4 cups low-sodium vegetable broth or water
- 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch cubes
- 10 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, plus 1 tablespoon divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, divided
- 1/2 teaspoon ground cinnamon
- 1 large apple (Honeycrisp or similar), diced
- 1/2 cup toasted pecans, roughly chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- SECTION: Dressing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Optional: 1 teaspoon lemon juice to toss apples (optional)
- 18

Instructions:
1. SECTION: Roast the vegetables
2. Preheat oven to 425°F and line a rimmed baking sheet; toss 1 pound cubed butternut squash and 10 ounces halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cinnamon, then spread in a single layer and roast 22–28 minutes, stirring once, until edges are caramelized.
3. SECTION: Cook the couscous
4. Bring 1 1/4 cups low-sodium vegetable broth to a simmer, stir in 1 cup pearl couscous and 1 tablespoon olive oil, cover and remove from heat, let sit 8–10 minutes, then fluff with a fork and check for tenderness.
5. SECTION: Make the dressing
6. Warm 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar in a small skillet over medium-low heat until glossy, about 2 minutes; do not boil.
7. SECTION: Assemble the salad
8. Place warm couscous in a large bowl and pour the warm dressing over it, stirring gently and letting it sit 8–10 minutes so the pearls absorb flavor.
9. Add roasted squash and Brussels sprouts, 1 diced apple, 1/3 cup crumbled feta, 1/2 cup toasted pecans, and 2 tablespoons chopped parsley; toss gently and adjust salt and pepper to taste.
10. Chill the salad at least 20 minutes before serving; if serving warm, let sit 5 minutes after tossing. If desired, add up to 1 tablespoon extra olive oil if the salad seems dry after chilling.
11. 10

07/27/2026

Everyday Vegetable Soup Recipe

A dependable, layered-flavor vegetable soup with sautéed aromatics and staged cooking for vegetables that stay tender-crisp—perfect for a cozy weeknight.

Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced (about 1 1/2 cups)
- 2 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 14.5-ounce can diced tomatoes with juices
- 1 tablespoon tomato paste (optional)
- 6 cups low-sodium vegetable stock or chicken stock
- 2 medium potatoes, peeled and diced (about 2 cups) OR 1 1/2 cups diced butternut squash
- 1 1/2 cups fresh or frozen green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups chopped spinach or kale, stems removed
- 1 1/2 teaspoons kosher salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- SECTION: Optional add-ins
- 1/2 cup cooked barley or small pasta (optional)
- 1/2 cup canned cannellini beans, drained (optional)
- 19

Instructions:
1. SECTION: Preparation
2. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium heat until shimmering.
3. Add the diced onion, carrots, and celery with a pinch of salt and sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, 6–8 minutes.
4. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
5. SECTION: Build the soup
6. Stir in the canned diced tomatoes and tomato paste (if using), cook 1–2 minutes, scraping any browned bits from the bottom.
7. Pour in 6 cups low-sodium stock and add the diced potatoes or butternut squash; bring to a gentle boil, then reduce to a low simmer.
8. Simmer uncovered 18–22 minutes until the potatoes or squash are just tender.
9. SECTION: Finish and serve
10. Five to seven minutes before the end of simmering, add green beans, peas, and chopped spinach or kale; if adding small pasta, add it now and simmer until al dente (8–10 minutes).
11. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, then taste and adjust seasoning.
12. Turn off the heat and stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice; let the soup rest 5 minutes before serving.
13. 12

07/26/2026

French Onion Chicken Orzo Casserole

A creamy oven-baked casserole combining deeply caramelized onions, seared bite-size chicken, and par-cooked orzo finished with melty Gruyère for a reliably textured weeknight dinner.

Ingredients:
- 2 tablespoons olive oil, divided
- 4 large yellow onions, thinly sliced (about 6 cups)
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups dry orzo
- 4 cups low-sodium chicken broth, plus 1/2 cup reserved
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère, divided
- 1/2 cup grated Parmesan
- 1 teaspoon dried thyme
- 1/2 teaspoon Worcestershire-style-free alternative (optional)
- 2 tablespoons chopped fresh parsley (optional for garnish)
- SECTION: Optional substitutions
- 3 cups shredded rotisserie chicken (optional shortcut)
- 1 cup sliced cremini mushrooms (optional variation)
- 17

Instructions:
1. SECTION: Caramelize onions
2. Heat 1 tablespoon olive oil in a large skillet over medium-low, add sliced onions and a pinch of salt, and cook, stirring occasionally, 30–35 minutes until deeply brown and sweet; add 1 tablespoon water if they begin to stick.
3. SECTION: Sear chicken
4. Pat chicken pieces dry and season with 1/2 teaspoon kosher salt, pepper, and garlic powder; heat remaining 1 tablespoon oil in a skillet over medium-high and sear chicken 2–3 minutes per side until golden but not cooked through, then remove and set aside.
5. SECTION: Par-cook orzo and assemble
6. Bring 4 cups chicken broth to a simmer, add orzo and cook 6 minutes until slightly firmer than al dente, then drain, reserving 1/2 cup cooking liquid.
7. Stir par-cooked orzo into the caramelized onions with heavy cream, 1 cup Gruyère, Parmesan, dried thyme, Worcestershire alternative (if using), and reserved cooking liquid; taste and adjust salt.
8. Stir the seared chicken into the mixture, transfer to a greased 9×13-inch baking dish, and sprinkle remaining 1/2 cup Gruyère on top.
9. SECTION: Bake and rest
10. Bake at 375°F for 20–25 minutes until the center reaches 165°F and the top is golden and bubbling, then let rest 8–10 minutes before serving.
11. SECTION: Shortcuts and variations
12. If using rotisserie chicken, fold in 3 cups warm shredded chicken before topping and reduce bake time by 5 minutes; for mushrooms, sauté 1 cup sliced cremini with the onions and proceed as directed.
13. 12

07/26/2026

Garlic Parmesan Crockpot Chicken and Potatoes

Slow-cooked chicken and halved baby potatoes in a creamy garlic-Parmesan sauce, finished off-heat for a thick, clingy texture—perfect for an easy, comforting weeknight meal.

Ingredients:
- 1 1/2 pounds baby red or gold potatoes, halved
- 4 boneless skinless chicken breasts (about 1 1/2–1 3/4 pounds)
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, divided
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Optional: 1 tablespoon lemon juice (for finishing)
- SECTION: Optional garnish
- 2 tablespoons chopped fresh parsley (optional)
- 15

Instructions:
1. SECTION: Prepare the potatoes
2. Place halved baby potatoes in a medium pot, cover with cold salted water, bring to a boil and simmer 6–8 minutes until just tender; drain and toss with 1 teaspoon olive oil and a pinch of salt.
3. SECTION: Season and layer
4. Spread 1 tablespoon butter in the bottom of a 6-quart slow cooker and arrange the par-cooked potatoes in an even layer; season chicken breasts with salt, pepper, and 1 teaspoon dried Italian seasoning and place over the potatoes.
5. SECTION: Make the sauce
6. Whisk together 1 1/2 cups chicken broth, 1/2 cup heavy cream, 3 tablespoons melted butter, 3 cloves minced garlic, and 1/2 cup of the grated Parmesan; pour evenly over the chicken and potatoes.
7. SECTION: Slow cook
8. Cover and cook on LOW for 3 1/2–4 hours or on HIGH for 2–2 1/2 hours until chicken registers 165°F at the thickest point.
9. SECTION: Finish and thicken
10. Remove chicken to a cutting board and tent with foil to rest 5–10 minutes; stir the crockpot sauce, temper 1 tablespoon cornstarch mixed with 2 tablespoons cold water by whisking a small amount of hot liquid into it, then return the tempered slurry to the crockpot and let sit 3–5 minutes to thicken.
11. Slice the chicken, stir in the remaining 1/4 cup Parmesan and optional lemon juice, taste for seasoning, and serve with potatoes spooned with sauce and a sprinkle of chopped parsley if desired.
12. 11

07/26/2026

Broccoli Cheddar Soup with Shredded Chicken and Greek Yogurt

A creamy broccoli cheddar soup made higher in protein with shredded chicken and plain Greek yogurt; thick, savory, and perfect for a filling lunch or light dinner.

Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium carrot, peeled and diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 teaspoon dry mustard powder
- 5 cups broccoli florets, fresh or frozen (about 12 ounces)
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 to 1 1/2 cups cooked shredded chicken (rotisserie or poached), warmed
- 1/2 cup plain Greek yogurt
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice (optional)
- SECTION: Optional garnishes
- Chopped chives or parsley (optional)
- Croutons or toasted sourdough slices (optional)
- 18

Instructions:
1. SECTION: Prepare the aromatics
2. Heat the Dutch oven over medium, add oil and butter until melted, then cook diced onion and carrot 6 to 8 minutes until soft and translucent.
3. Add minced garlic and dry mustard, stirring 30 seconds until fragrant.
4. SECTION: Cook broccoli and simmer
5. Add broccoli florets and chicken broth, bring to a simmer, cover, and cook 10 to 12 minutes for fresh broccoli or 12 to 15 minutes for frozen until tender.
6. SECTION: Purée and add dairy
7. Use an immersion blender to purée about half the soup until mostly smooth but still chunky; return to low heat and stir in whole milk, warming gently without boiling.
8. SECTION: Melt cheese and add chicken
9. Turn heat to the lowest setting and add shredded cheddar in handfuls, whisking until melted; stir in warmed shredded chicken and remove pot from heat.
10. SECTION: Temper yogurt and finish
11. Whisk Greek yogurt with 1/2 cup hot soup in a small bowl to temper, then stir back into the soup off the heat; warm gently for a minute or two, adjust salt and pepper, and add lemon juice if using.
12. Serve topped with chopped chives or parsley and toasted sourdough or croutons if desired.
13. 12

07/26/2026

Quick Roasted Parmesan Zucchini

Tender roasted zucchini half-moons finished with a golden Parmesan‑panko crust for a crisp, textured vegetable side.

Ingredients:
- 1½ pounds medium zucchini, trimmed and sliced into 1/3-inch half-moons
- 2 tablespoons neutral oil (avocado or light olive oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup finely grated Parmesan cheese, freshly grated
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon zest (optional)
- Pinch of cayenne pepper (optional)
- 1 tablespoon chopped fresh parsley for garnish (optional)
- 10

Instructions:
1. SECTION: Prepare and flash roast
2. Preheat the oven to 450°F with the rack in the middle position and line a rimmed baking sheet with parchment.
3. Toss the sliced zucchini with 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper until lightly coated, then spread in a single layer on the prepared sheet.
4. Roast at 450°F for 8–10 minutes until edges show gentle browning and pieces start to tighten.
5. SECTION: Top and finish
6. While zucchini roasts, mix 3/4 cup freshly grated Parmesan, 1/3 cup panko, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon zest, and a pinch of cayenne (if using).
7. Remove the pan, gently flip zucchini pieces so moister sides face up, sprinkle the Parmesan mixture evenly (a light dusting), and return to 450°F for 4–6 minutes until the topping begins to color.
8. Switch oven to broil on high, move the pan to the top rack, and broil 1–2 minutes until the topping crisps and turns golden—watch closely to avoid burning.
9. SECTION: Rest and serve
10. Remove from oven and rest 2–3 minutes to set the crust; finish with a squeeze of lemon and 1 tablespoon chopped parsley if desired and serve warm.
11. 10

07/26/2026

Chocolate Chip Zucchini Muffins

Moist, family-friendly chocolate chip zucchini muffins made with drained grated zucchini, brown sugar, and a tender crumb—great for breakfast or snacks.

Ingredients:
- 1 1/2 cups drained grated zucchini (about 1 to 1 1/4 pounds unpeeled before draining)
- 1 1/2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 teaspoon ground cinnamon (optional)
- 1 large egg
- 1/3 cup melted butter, cooled slightly (or 1/3 cup neutral oil)
- 1/3 cup milk (dairy or neutral plant milk)
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips (mini chips recommended)
- 1/2 cup chopped walnuts, toasted (optional)
- 14

Instructions:
1. SECTION: Prepare and preheat
2. Preheat the oven to 375°F and line a 12-cup muffin pan with liners or grease the cups lightly; set a wire rack nearby.
3. SECTION: Drain the zucchini
4. Grate zucchini on the large holes of a box grater. Place the shreds in a clean dish towel or fine-mesh sieve and press or squeeze until they are damp but not dripping; measure 1 1/2 cups of the drained zucchini.
5. SECTION: Mix wet and dry ingredients
6. In a medium bowl whisk the egg with the brown sugar and granulated sugar until combined, then whisk in the melted butter, milk, and vanilla. In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
7. SECTION: Combine and fold
8. Pour the wet ingredients into the dry ingredients and stir with a spatula just until the dry streaks disappear. Fold in the drained zucchini, then gently fold in the chocolate chips and toasted walnuts if using.
9. SECTION: Portion and bake
10. Scoop the batter into the prepared muffin cups using a large cookie scoop or 1/4-cup measure. Top each muffin with a few extra chips if desired. Bake at 375°F for 18–22 minutes, rotating the pan once if necessary, until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.
11. SECTION: Cool
12. Let muffins cool in the pan for 5–7 minutes, then transfer to a wire rack to cool another 10–15 minutes before serving or storing.
13. 12

Recipes By Lyna

07/27/2026

07/27/2026

07/27/2026

07/27/2026

07/27/2026

07/26/2026

07/26/2026

07/26/2026

07/26/2026

07/26/2026

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