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Julia's Food Chronicles, New City, NY (2026)

07/10/2026

Creamy Garlic Seafood Pasta with Shrimp & Lobster

Ingredients:

Fettuccine pasta

Shrimp (peeled and deveined)

Lobster tails (split and seasoned)

4 cloves garlic (minced)

2 cups heavy cream

1 cup Parmesan cheese (grated)

2 tbsp butter

Salt, pepper, and paprika to taste

Fresh parsley (chopped)

Instructions:

Cook fettuccine according to package instructions; drain and set aside.

Melt butter in a large skillet over medium-high heat. Season shrimp and lobster with salt, pepper, and paprika, then sear until fully cooked. Remove seafood from the pan.

In the same skillet, sauté minced garlic for 1 minute until fragrant.

Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth and thickened.

Toss the pasta into the cream sauce, top with the seared shrimp and lobster, and garnish with fresh parsley.

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07/10/2026

Garlic Butter Steak Bites and Shrimp Sheet Pan Dinner

Ingredients:

1 lb Sirloin steak, cut into bite-sized cubes

1 lb Large shrimp, peeled and deveined

2 heads Broccoli, cut into florets

2-3 ears of Corn, cut into rounds

4 tbsp Butter, melted

3 tbsp Olive oil

4 cloves Garlic, minced

1 tbsp Italian seasoning

1 tsp Onion powder

Salt and black pepper to taste

Fresh parsley, chopped

Instructions:

Prep the Oven and Veggies: Preheat your oven to 400°F (200°C). Place the broccoli florets and corn rounds onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and a pinch of Italian seasoning, then toss to coat.

Season the Proteins: In a bowl, toss the steak bites with the remaining olive oil, salt, pepper, onion powder, and Italian seasoning. In a separate bowl, toss the shrimp with a touch of salt and pepper.

Arrange on the Pan: Push the vegetables to the sides of the sheet pan and add the seasoned steak bites to the center in a single layer.

Bake and Butter: Roast in the oven for 10 minutes. Remove the pan, add the shrimp to the empty spaces, and pour the melted butter mixed with minced garlic over everything. Return to the oven for another 5–7 minutes until the shrimp is pink and the steak is cooked to your liking. Garnish with fresh parsley and serve hot!

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07/10/2026

Creamy Garlic Parmesan Chicken Pasta

Ingredients:

8 oz Penne pasta

2 Chicken breasts, seasoned and grilled

1 cup Cherry tomatoes, halved

3 cloves Garlic, minced

1 cup Heavy cream

1/2 cup Grated Parmesan cheese

1 tbsp Olive oil

1 tsp Italian seasoning

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions:

Cook the Pasta: Boil the penne pasta in salted water until al dente. Drain and set aside.

Sear the Chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Sear in a hot skillet with olive oil until golden brown and cooked through, then slice into bite-sized pieces.

Make the Sauce: In the same skillet, sauté minced garlic and cherry tomatoes for 1–2 minutes. Pour in the heavy cream and let it simmer gently, then stir in the Parmesan cheese until melted and smooth.

Toss and Serve: Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta is coated in the velvety sauce. Top with fresh basil and extra cheese before serving!

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07/09/2026

Slow-Braised Garlic & Herb Shank

Ingredients:

2 large lamb or pork shanks

2 tbsp olive oil

1 large onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

2 tbsp tomato paste

1 cup red wine (or beef broth)

2 cups beef broth

2 sprigs fresh rosemary

3 sprigs fresh thyme

Fresh parsley, salt, and black pepper to taste

Instructions:

Sear the Meat: Preheat your oven to 325°F (165°C). Season the shanks generously with salt and black pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Sear the shanks until deeply browned on all sides, about 8–10 minutes. Remove and set aside.

Sauté the Aromatics: Reduce heat to medium. Add the chopped onion, carrot, and celery to the same pot. Cook for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Deglaze: Pour in the red wine (or broth), scraping up all the delicious browned bits from the bottom of the pot. Let it simmer and reduce by half.

Braise Low and Slow: Return the shanks to the pot. Pour in the beef broth until the shanks are about half submerged. Tuck in the fresh rosemary and thyme sprigs. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, turning the meat occasionally, until it is fall-off-the-bone tender.

Reduce Sauce & Serve: Remove the shanks and herbs from the pot. Simmer the remaining liquid on the stovetop over medium-high heat for 5–10 minutes until it reduces into a glossy, rich sauce. Plate the shank, spooning every drop of that rich sauce directly over the top, and garnish with fresh chopped parsley.

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07/08/2026

Garlic Herb Crusted Beef Roast

Ingredients:

3-4 lbs beef chuck roast or round roast

2 large onions, cut into thick wedges

4 cloves garlic, minced

2 tbsp olive oil

1 tbsp red pepper flakes (optional for a touch of heat)

2 tbsp soy sauce or Worcestershire sauce

Fresh parsley, salt, and coarsely crushed black pepper to taste

Instructions:

Prep the Base: Preheat your oven to 325°F (165°C). Arrange the thick onion wedges across the bottom of a glass baking dish.

Season the Roast: Pat the beef dry with paper towels. Rub the entire surface with olive oil, then coat it generously with salt, minced garlic, red pepper flakes, and a heavy layer of coarsely crushed black pepper to form a nice crust.

Assemble: Place the seasoned beef roast directly on top of the onions. Pour the soy sauce or Worcestershire sauce into the bottom of the dish around the onions (avoiding pouring it over the top of the meat so you don't wash off the crust).

Roast: Bake uncovered for 2.5 to 3 hours, or until the beef reaches your desired level of doneness and is tender enough to pierce easily with a fork.

Rest & Garnish: Lift the roast onto a serving platter and let it rest for 10-15 minutes before carving. Garnish with a sprinkle of fresh chopped parsley and serve alongside the savory pan juices and onions.

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07/08/2026

Slow Cooker Brown Sugar Pineapple Pork Chops

Ingredients:

4 bone-in or boneless pork chops

1 can (20 oz) pineapple rings (reserve the juice)

1/2 cup brown sugar

1 large onion, chopped

3 tbsp soy sauce

2 cloves garlic, minced

Salt, black pepper, and paprika to taste

Instructions:

Prep the Base: Layer the chopped onion at the bottom of your slow cooker.

Season & Place Pork: Season both sides of the pork chops with salt, pepper, and paprika. Place them in a single layer on top of the onions.

Make the Glaze: In a bowl, whisk together the reserved pineapple juice, brown sugar, soy sauce, and minced garlic until the sugar dissolves.

Assemble: Top each pork chop with a pineapple ring. Pour the brown sugar glaze evenly over the chops and pineapple rings, ensuring everything is well coated.

Slow Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours, until the pork chops are incredibly tender and infused with the sweet and savory glaze. Serve with the juices spooned over the top.

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07/08/2026

Crispy Garlic Parmesan Potato Wedges

Ingredients:

4 large Russet potatoes, washed and cut into wedges

3 tbsp olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 tbsp Italian seasoning (or dried oregano and thyme)

Fresh parsley, salt, and black pepper to taste

Instructions:

Soak & Dry: Cut the potatoes into even wedges. Soak them in cold water for 15-20 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels.

Season: Preheat your oven to 400°F (200°C). In a large bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, salt, pepper, and half of the Parmesan cheese until evenly coated.

Arrange & Bake: Place the wedges on a baking sheet lined with parchment paper in a single layer, ensuring they don't overlap. Bake for 35-40 minutes, flipping halfway through, until crispy and deeply golden brown.

Top & Crisp: Sprinkle the remaining Parmesan cheese over the hot wedges during the last 5 minutes of baking to let it melt and form a crust.

Garnish & Serve: Remove from the oven, toss with finely chopped fresh parsley, and serve immediately while extra crunchy.

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07/07/2026

French Onion Meatloaf with Melted Provolone

Ingredients:

1.5 lbs ground beef

1 large onion, sliced into rings

1/2 cup breadcrumbs

1 egg

2 tbsp Worcestershire sauce

1 cup beef broth (for gravy)

4-5 slices provolone cheese

Fresh thyme, salt, and pepper to taste

Instructions:

Prep & Bake Meatloaf: Preheat oven to 375°F (190°C). Mix ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Shape into a loaf and bake for 45-50 minutes.

Caramelize Onions: While baking, sauté the onion rings in a pan with a little butter or oil over medium-low heat until rich, brown, and caramelized.

Make Gravy: Whisk the beef broth into the pan juices or a separate saucepan, letting it simmer and thicken into a savory gravy.

Melt Cheese: Top the baked meatloaf with the provolone cheese slices and caramelized onions. Return to the oven for 3-5 minutes until the cheese is completely melted and bubbly.

Garnish & Serve: Pour the savory gravy over the top and garnish with fresh thyme leaves before slicing.

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07/07/2026

French Onion Smothered Meatloaf

Ingredients:

1.5 lbs ground beef

2 large onions, thinly sliced

1/2 cup breadcrumbs

1/4 cup milk

1 large egg, beaten

1 tbsp Worcestershire sauce

2 cloves garlic, minced

1 tsp dried thyme

Salt and black pepper to taste

1 cup beef broth (for the gravy)

4-5 slices Provolone cheese

Fresh thyme sprigs (for garnish)

Instructions:

In a pan, caramelize the sliced onions in a touch of butter or olive oil over low heat until deeply sweet and golden brown. Set half aside for the topping.

In a large bowl, combine the breadcrumbs, milk, ground beef, half of the caramelized onions, egg, Worcestershire sauce, minced garlic, dried thyme, salt, and black pepper. Mix gently and shape into a loaf.

Bake at 375°F (190°C) for 45–50 minutes. While it bakes, use the remaining caramelized onions and beef broth in a pan to simmer up a rich, savory onion gravy.

Pour the warm onion gravy over the cooked meatloaf, top generously with Provolone cheese slices and the reserved caramelized onions, and place back in the oven for 3–5 minutes until the cheese is beautifully melted, bubbly, and stretchy. Garnish with fresh thyme and slice to serve!

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07/06/2026

Crispy Parmesan Crusted Chicken

Ingredients:

2 large boneless, skinless chicken breasts

1/2 cup grated Parmesan cheese

1/2 cup Panko breadcrumbs

1/2 cup all-purpose flour

1 large egg, beaten

1 tsp garlic powder

1 tsp Italian seasoning

Salt and black pepper to taste

2 tbsp olive oil (for pan-frying)

1/2 cup heavy cream + 2 cloves minced garlic (for the optional drizzle sauce)

Instructions:

Slice the chicken breasts horizontally to create cutlets. Season both sides evenly with salt, black pepper, garlic powder, and Italian seasoning.

Coat each piece of chicken in flour, dip into the beaten egg, and press firmly into a mixed blend of Panko breadcrumbs and grated Parmesan cheese.

Heat olive oil in a skillet over medium-high heat. Fry the chicken for 4–5 minutes on each side until the parmesan crust is deeply golden brown and crispy.

Remove the chicken from the pan. In the same skillet, reduce the heat, add minced garlic and heavy cream, and simmer for 2 minutes to create a quick garlic cream sauce. Slice the chicken and drizzle the warm sauce over the top before serving!

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Julia's Food Chronicles

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