Cassie Recipes, W 33rd Street, New City, NY (2026)

05/17/2026

Bang Bang Salmon Bowls

Ingredients:

For the Salmon

2 pounds salmon, cut into bite-sized chunks
1 teaspoon smoked paprika
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
4 green onions, thinly sliced

For Serving

Jasmine rice, cooked
1 cup sliced cucumbers
1 large carrot, finely grated

For the Bang Bang Sauce

½ cup mayonnaise
⅓ cup sweet Thai chili sauce
2 teaspoons sriracha
1 teaspoon honey
1 teaspoon rice vinegar

Instructions:

Start with the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy. Set it aside. It’s sweet, spicy, and absolutely delicious.
Season the salmon generously with smoked paprika, garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium heat. Add the salmon in a single layer and cook for 2 to 3 minutes per side, until beautifully golden and just cooked through. Scatter the sliced green onions over the warm salmon.
Spoon warm jasmine rice into serving bowls. Add the cucumbers and grated carrots for a little freshness and crunch. Top with the golden salmon, then drizzle everything generously with the bang bang sauce.

05/15/2026

My kids stopped asking for fast food chicken. This is why
Golden Crispy Hot Honey Garlic Parmesan Chicken Wraps with Creamy Ranch Crunch

This is exactly the kind of meal I love making when everyone is hungry and gathered in the kitchen. Crispy golden chicken, warm tortillas, creamy ranch, and that sweet-spicy hot honey glaze... it’s the kind of food that makes people smile before they even take the first bite. Best of all, it’s surprisingly simple. A little messy, a little indulgent, and completely worth it.

Ingredients:

For the Chicken

1½ lbs boneless, skinless chicken tenders
1 cup buttermilk
1 cup flour
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (optional)
Salt & freshly ground black pepper
Oil, for frying

For the Hot Honey Garlic Sauce

½ cup honey
3 tbsp hot sauce
3 garlic cloves, minced
2 tbsp butter
1 tsp crushed red pepper flakes (optional)

For the Wraps

4 large flour tortillas
1 cup shredded lettuce
1 cup shredded mozzarella or cheddar cheese
½ cup ranch dressing
½ cup crispy fried onions or crushed croutons

Instructions:

Start by soaking the chicken in the buttermilk for about 20 minutes. This little step makes all the difference it keeps the chicken tender and juicy. While it rests, mix the flour, panko, Parmesan, garlic powder, paprika, cayenne, salt, and pepper in a shallow bowl.
Coat each piece of chicken generously in the crumb mixture, pressing lightly so everything sticks beautifully. Fry in hot oil for 5 to 6 minutes, until golden brown and wonderfully crisp. Transfer to paper towels and try not to sneak too many bites.
In a small saucepan, melt the butter and add the garlic. Cook for about a minute, just until fragrant. Stir in the honey, hot sauce, and red pepper flakes. Let it simmer gently until glossy and slightly thickened.
Toss the warm crispy chicken in the hot honey sauce until every piece is coated in that sticky, beautiful glaze.
Warm the tortillas for a few seconds until soft and easy to fold. Layer with shredded lettuce, cheese, crispy chicken, and a generous drizzle of ranch.
Finish with crispy onions or crushed croutons for that perfect crunch. Roll tightly, slice in half, and serve while warm.

05/14/2026

Steak and potatoes in one pan, ready in 20 minutes. I don't know why I ever complicated dinner before. 🥩🥔

Garlic Butter Steak and Potatoes

There are some dinners that never go out of style, and this is one of them. Tender steak, golden potatoes, and plenty of garlic butter—it’s simple, hearty, and exactly the kind of meal that makes the whole kitchen smell incredible. I love making this when I want something comforting without a lot of fuss. It feels rustic, generous, and always brings everyone to the table with big appetites.

Ingredients:

For the Steak & Potatoes

3 teaspoons salt, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds steak, cut into bite-sized cubes
2 pounds Yukon Gold potatoes, peeled and cubed
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional)
2 tablespoons olive oil

For the Garlic Butter

6 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped
2 tablespoons garlic, minced
1 teaspoon salt

For Serving

Fresh parsley
Red pepper flakes

Instructions:

In a small bowl, mix together the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the seasoning in half. In another bowl, stir together the softened butter, garlic, parsley, and salt until creamy and fragrant. Set it aside this is where the magic happens.
Place the steak in a large bowl and toss it with the Worcestershire sauce, browning sauce if using, and half of the seasoning mixture. Let it sit while you prepare the potatoes.
Bring a pot of salted water to a boil and cook the potatoes for 5 to 6 minutes, just until they begin to soften. Drain well. Toss them with the remaining seasoning and 1 tablespoon of olive oil.
Heat a large skillet over medium-high heat with the remaining olive oil. Add the steak and sear for 5 to 7 minutes, until beautifully browned on all sides. Transfer to a plate.
In the same skillet, add the potatoes and cook for 10 to 15 minutes, stirring occasionally, until golden, crisp on the outside, and tender in the center.
Return the steak to the skillet. Add the garlic herb butter and toss everything together until the butter melts into every bite.

Finish with fresh parsley and a pinch of red pepper flakes if you like a little heat.

05/13/2026

They call it "Crack Chicken" for a reason. I made this on a Tuesday and it was gone before I could even sit down
Crack Chicken Casserole

There are some recipes that instantly feel like home, and this is absolutely one of them. Tender chicken, creamy ranch sauce, crispy bacon, pasta, and plenty of melted cheese it’s the kind of comfort food that makes everyone ask for seconds. I love making this on busy evenings because it’s simple, hearty, and somehow brings everyone straight to the kitchen the moment it comes out of the oven.

Ingredients:

1 (8-ounce) block cream cheese, softened
1 cup sour cream
1 packet ranch seasoning mix
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 pounds chicken breast, cut into bite-sized pieces
8 ounces shell pasta
6 slices bacon, cooked until crisp and chopped
1 cup sharp cheddar cheese, freshly shredded
1 cup mozzarella cheese, freshly shredded
Sliced green onions, for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or oven-safe skillet. In a large bowl, beat the cream cheese until smooth, then stir in the sour cream, ranch seasoning, salt, and pepper until creamy and well combined.
Add the chicken pieces and toss until every piece is coated in that rich, creamy mixture. Transfer everything to your prepared baking dish and bake for about 20 minutes, until the chicken is just cooked through.
While the chicken bakes, cook the shell pasta in a large pot of salted water until al dente. Drain and set aside.
Remove the chicken from the oven and give it a gentle stir. Fold in the cooked pasta, crispy bacon, and half of both cheeses. Stir until everything starts to melt together.
Sprinkle the remaining cheese generously over the top. Return to the oven for 5 to 10 minutes, until hot and bubbly.
Finish under the broiler for 2 to 3 minutes, just until the top is golden and beautifully melted.

05/12/2026

One pan. The most flavorful bowl I've made all month. 🥢🔥

Korean Ground Beef Rice Bowls

This is the kind of dinner I make when I want something fast, flavorful, and completely satisfying. Sweet, savory beef, warm rice, and fresh vegetables all tucked into one beautiful bowl. It’s simple enough for a busy weeknight, but it always feels like something special. And honestly, meals served in big bowls tend to bring everyone to the table a little faster.

Ingredients:

1 lb ground beef
1 tablespoon vegetable oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
½ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
1 teaspoon sesame seeds
4 cups cooked rice
Steamed vegetables (broccoli, carrots, or bell peppers)

Instructions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart as it browns. Cook until beautifully golden and fully done. If needed, drain any excess fat.
Add the garlic and ginger. Stir for about a minute, just until fragrant. Then pour in the soy sauce, brown sugar, sesame oil, and red pepper flakes if you like a little heat. Let everything cook together for 2 to 3 minutes, until the beef is glossy and coated in that rich, flavorful sauce.
Spoon warm rice into serving bowls. Top generously with the Korean beef, steamed vegetables, sliced green onions, and a sprinkle of sesame seeds.

05/11/2026

I've been making this on repeat and I'm NOT sorry
Fiery Chicken Ramen with Creamy Garlic Sauce

Ingredients:

For the Chicken

2 chicken breasts, diced
2 tablespoons soy sauce
1 tablespoon chili sauce (Sriracha, sambal, or your favorite)
1 tablespoon honey

For the Ramen

2 packs instant ramen noodles (seasoning packets discarded)
4 cups chicken broth
1 cup heavy cream
2 tablespoons garlic, minced
1 teaspoon paprika
2 tablespoons olive oil
4 green onions, thinly sliced
Salt & freshly ground black pepper

Instructions:

In a bowl, whisk together the soy sauce, chili sauce, and honey. It’s a simple little combination, but the flavor is wonderful. Add the chicken and toss until every piece is coated. If you have a little extra time, let it sit for 20 to 30 minutes it’s absolutely worth it.
Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 6 to 7 minutes, stirring occasionally, until it’s golden, caramelized, and beautifully fragrant.
Stir in the garlic and paprika. Let it cook for just a few seconds. The garlic softens, the spices bloom, and suddenly the whole kitchen smells incredible.
Pour in the chicken broth and bring everything to a gentle simmer. Add the ramen noodles and cook for about 3 minutes, just until tender.
Lower the heat and stir in the heavy cream. Let the broth simmer gently for another 5 minutes until it becomes silky, rich, and full of flavor. This is pure comfort.
Ladle the ramen into warm bowls, making sure each serving gets plenty of chicken and that creamy broth. Finish with fresh green onions for a little brightness.

05/10/2026

Peanut butter in ramen sounds wrong. It is so, so right. This bowl changed everything for me. 🍜🥜
Peanut Butter Ramen with Chicken

This is the kind of bowl I make when I want something warm, comforting, and full of flavor but without spending hours in the kitchen. The broth is creamy from coconut milk, rich from peanut butter, and packed with just enough spice to make every bite exciting. I love recipes like this because they feel a little special, yet everything comes together so easily. And somehow, a big pot of noodles always brings everyone into the kitchen.

Ingredients:

50 g spring onions, thinly sliced
3 garlic cloves, minced
3 chicken breasts, sliced into bite-sized pieces
1 can coconut milk
2 heads pak choi, quartered
200 g mangetout
250 g egg noodles
Juice of ½ lime

Cupboard Essentials

3 tbsp smooth peanut butter
½ tbsp rapeseed oil
1 tbsp curry powder
1 tbsp soy sauce
1.5 litres chicken stock

Instructions:

In a large saucepan, heat the oil over medium-low heat. Add most of the spring onions save a little for serving and cook gently with a pinch of salt for about 5 minutes. They become soft, sweet, and wonderfully fragrant.
Stir in the curry powder, garlic, and peanut butter. Add a small splash of water and stir until everything melts together into a smooth, fragrant base. This is where the magic starts.
Pour in the coconut milk and chicken stock, then add the chicken. Bring everything to a gentle simmer and cook for about 15 minutes, until the chicken is tender and the broth is rich and flavorful.
Add the mangetout, pak choi, lime juice, soy sauce, and noodles. Cook for another 5 minutes, just until the noodles are perfectly tender and the vegetables stay bright and fresh.
Taste and season if needed. Give everything one final stir.
Ladle into deep bowls and finish with the reserved spring onions. If you love a little heat, add a pinch of chili flakes on top.

05/09/2026

This dessert has 4 ingredients, takes 5 minutes to put together, and tastes like you bought it from a bakery. I feel like I'm cheating.
Strawberry Cheesecake Dump Cake

This is the kind of dessert I make when I want something sweet, comforting, and absolutely effortless. Warm strawberries, creamy cheesecake, and that golden buttery topping... it feels like something special, yet it couldn’t be easier to put together. I love serving this when friends stop by because it fills the kitchen with the most wonderful aroma, and somehow there’s never a crumb left behind.

Ingredients:

2 (15 oz) cans strawberry pie filling
8 oz cream cheese, softened
1 large egg
¼ cup granulated sugar
1 box vanilla or white cake mix
½ cup salted butter, cold
Fresh strawberries, for serving (optional)

Instructions:

Preheat your oven to 350°F (175°C). Spread the strawberry pie filling evenly into the bottom of a 9x13-inch baking dish. It’s bright, beautiful, and the perfect base for everything that follows.
In a bowl, beat together the cream cheese, egg, and sugar until smooth and creamy. Drop spoonfuls of the mixture all over the strawberries, spreading it gently. It doesn’t need to be perfect that’s part of the charm.
Sprinkle the cake mix evenly over the top, covering everything in a soft, even layer.
Slice the cold butter into very thin pieces and place them across the cake mix, covering as much of the surface as you can. This is what gives that beautiful golden topping.
Bake for 40 to 45 minutes, until the top is golden brown and the strawberry filling is bubbling around the edges.
Let it cool for a few minutes, then serve warm or at room temperature if you prefer.

05/08/2026

Bang Bang Shrimp Tacos

Ingredients:

For the Coleslaw

3 cups thinly sliced cabbage
3 scallions, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup mayonnaise
¼ cup sour cream
Juice of 1 lime
Salt & black pepper

For the Bang Bang Sauce

¾ cup mayonnaise
¼ cup sweet chili sauce
1–2 tsp Sriracha, to taste

For the Shrimp Tacos

1 lb jumbo shrimp, peeled and deveined
Salt & black pepper
1 cup buttermilk
1–2 cups cornstarch
Vegetable oil, for frying
12 small flour tortillas
Lime wedges, for serving

Instructions:

Start with the slaw. In a large bowl, combine the cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss everything together until creamy and fresh. Season with a little salt and pepper, then set it aside.
In another bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha. Smooth, creamy, and just spicy enough. Set aside you’ll want plenty for serving.
Pat the shrimp dry and season lightly with salt and pepper. Toss them in the buttermilk and let them sit while the oil heats.
Heat the oil in a deep skillet until hot. Coat the shrimp in cornstarch, pressing gently so it sticks well. Fry in batches for about 4 minutes, until golden, crisp, and absolutely beautiful.
Transfer the shrimp to paper towels, then toss them gently with some of the bang bang sauce while they’re still warm.
Warm the tortillas, then fill each one with crispy shrimp and a generous spoonful of slaw. Finish with an extra drizzle of sauce and a squeeze of fresh lime.

05/07/2026

I made this soup on a Thursday and my whole week got better. That's the power of a really good bowl of soup. 🍲

One-Pan Tortellini with Sausage

This is one of those dinners I make when I want something cozy, satisfying, and wonderfully simple. Everything cooks in one pan, the sauce becomes rich and silky on its own, and the kitchen smells absolutely incredible. It’s the kind of meal that feels like comfort from the very first bite. And honestly, when pasta and sausage are involved, everyone seems to find their way to the table a little faster.

Ingredients:

11 oz Italian sausage
3 garlic cloves, minced
¼ cup chicken broth
1 (14 oz) can diced tomatoes, with juices
½ cup heavy cream
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh baby spinach
Salt & freshly ground black pepper
Freshly grated Parmesan cheese, for serving (optional)

Instructions:

Start by removing the sausage from its casings and crumbling it into a large skillet. Cook over medium-high heat until beautifully browned, breaking it up as it cooks. If there’s extra fat, simply spoon most of it away. Leave all those flavorful bits in the pan that’s where the magic begins.
Add the garlic and cook for about 30 seconds, just until fragrant. Then pour in the chicken broth, tomatoes, cream, and tortellini. Stir everything together and let it simmer gently for 5 to 7 minutes. The tortellini cooks right in the sauce, making everything creamy and full of flavor.
Stir in the spinach and let it wilt into the warm sauce. It only takes a minute, but it adds such beautiful color and freshness.
Season with salt and pepper to taste. Give it one last stir.
Spoon into bowls and finish with freshly grated Parmesan, if you like.

05/06/2026

Every single person I've made this bowl for has asked me for the recipe before they even finished eating. 🌽🥑🥩
Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce

Ingredients:

For the Steak

1 lb (450 g) flank steak or sirloin
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp ground cumin
1 tsp salt
½ tsp black pepper
Juice of ½ lime

For the Roasted Corn

2 cups corn kernels
1 tbsp olive oil
½ tsp chili powder
¼ tsp salt
¼ tsp black pepper

For the Cilantro Cream Sauce

½ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 cup fresh cilantro leaves
1 garlic clove
Juice of 1 lime
2–3 tbsp water
Salt, to taste

For the Bowls

2 cups cooked rice
1 large avocado, sliced
1 cup cherry tomatoes, halved
½ cup black beans, drained
¼ cup red onion, finely diced
Lime wedges, for serving

Instructions:

Start with the steak. Pat it dry, then rub it with olive oil, paprika, garlic powder, cumin, salt, pepper, and fresh lime juice. Let it sit for about 20 to 30 minutes. It’s a small step, but it makes the flavor even better.
Heat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 5 minutes per side, until beautifully seared and cooked just the way you like it. Let it rest for a few minutes, then slice it thinly against the grain. Tender, juicy, and full of flavor.
In another skillet, heat the olive oil and add the corn with chili powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until lightly charred and golden. This adds such wonderful sweetness and depth.
For the sauce, blend the sour cream, mayonnaise, cilantro, garlic, lime juice, and a pinch of salt until smooth. Add a little water until it’s perfectly creamy and easy to drizzle.
Spoon warm rice into bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, black beans, and red onion. Don’t overthink it this should feel generous and colorful.
Drizzle that cilantro cream sauce all over the top. Finish with a squeeze of fresh lime.

Cassie Recipes

05/17/2026

05/15/2026

05/14/2026

05/13/2026

05/12/2026

05/11/2026

05/10/2026

05/09/2026

05/08/2026

05/07/2026

05/06/2026

Address

Website

Alerts

Shortcuts

Share

Category