Chinese gourmet, New York, NY (2026)

04/14/2023

Avocado Shrimp Salad
Amazing cold shrimp salad that is perfect for a variety of summer meals. This shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill w**d, green onions, and some celery for added crunch.
Ingredients
Shrimp
1 1/2 lbs raw shrimp de-veined
1 lime
2 sprigs of dill w**d
1 bay leaf
2 tsp salt
Fresh cracked black pepper
About 2 quarts water
Shrimp Salad
1 ripe avocado
2 tsp lime juice
1/2 cup finely chopped celery
1/3 cup chopped green onion
3 Tbsp minced fresh dill w**d
Salt
1/4 cup mayo little more if you like it saucier
Instructions
Clean and de-vein shrimp.
Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill w**d springs, salt, and pepper. Mix well and simmer for a few minutes.
Add shrimp to the pot and cook until just done. (About 2-3 minutes)
Strain off water and let shrimp cool in the strainer until easy to handle.
Add shrimp to a mixing bowl.
Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
Add diced celery, green onion, and dill w**d.
Add lime juice and salt, gently mix.
Add mayo and mix until all evenly coated.
Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.
Video
Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Nutrition
Calories: 356kcal | Carbohydrates: 7g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 435mg | Sodium: 2589mg | Potassium: 453mg | Fiber: 4g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 19.8mg | Calcium: 269mg | Iron: 4.1mg

04/13/2023

EGG & AVOCADO BREAKFAST QUESADILLA（video）
Kick off your day with an Egg & Avocado Breakfast Quesadilla. Lots of protein & filled with flavor, it can also be served as a light dinner.
Ingredients
4 large eggs
4 egg whites
6 tablespoons water
½ teaspoon ground pepper
¼ teaspoon salt or to taste
4 whole wheat low carb tortillas medium size
½ cup grated sharp Cheddar cheese
hot sauce to taste
¾ California avocado sliced
⅔ cup spinach leaves
minced parsley optional
Instructions
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.

Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach.

Notes

Weight Watchers Points: 5 (Blue - Freestyle SmartPoints), 7 (Green), 5 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1Quesadille | Calories: 237.6kcal | Carbohydrates: 14g | Protein: 18.6g | Fat: 15.4g | Saturated Fat: 4.5g | Cholesterol: 199.1mg | Sodium: 567.9mg | Fiber: 9g | Sugar: 0.4g

04/12/2023

SPAGHETTI ALLA SICILIANA (VIDEO RECIPE)
Spaghetti Siciliana recipe is a fiery mix of hot pasta mixed with lots of garlic, sun-dried tomatoes, chillies and olive oil. Simple and gorgeous!
INGREDIENTS

2 tbsp olive oil
3 cloves garlic
1-2 tsp red chilli flakes
4 tsbp sun-dried tomatoes chopped
2 tbsp flat leaf parsley chopped
500g/1lbs spaghetti
salt to taste
2 tbsp Grana Padano or Parmesan
INSTRUCTIONS

In a large pot of boiling and salted water cook your spaghetti according to package direction.
Meanwhile, heat 2 tbsp. of olive oil in a frying pan and add minced garlic, sun-dried tomatoes and red chilli flakes, cook while stirring over low heat for 1 minute, then add half of your chopped parsley. Set aside.
Drain your cooked pasta and toss everything together in the same pan, add salt to taste and remaining half of chopped parsley. Serve with grated cheese on top.

03/24/2023

Easter Egg Recipe – Deviled Egg Chicks

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen – the cutest Easter chicks!

Ingredients
Ingredients for Deviled Egg Chicks:
12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 tsp dijon mustard*, or add to taste
1/4 tsp garlic powder
1/8 tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives
What You Need for this Easter Egg Recipe:
-sharp knife
-plastic straw
Instructions
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.
–

03/14/2023

Chicken Parmesan & Pasta Casserole
A quick and easy family dinner recipe!
Are you looking for easy meals to make for a family with kids? This baked chicken parmesan pasta casserole is incredibly quick and cheap to make with just a few ingredients: rotisserie chicken, pasta, marinara, cheese, butter and Panko bread crumbs. Delish! Even your picky eaters will enjoy this simple main dish.

I like to serve this yummy chicken casserole with caesar salad and breadsticks for a complete meal, but any type of veggie would pair well with it.

Ingredients

1 small rotisserie chicken (pulled into small pieces)
1/2 lb pasta (about 3 cups dry)
1 (24oz) jar marinara or spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan
3/4 cup panko bread crumbs
2 tbsp melted butter
1 tsp Italian seasoning
1/2 tsp garlic powder
Instructions

Preheat your oven to 350 degrees and grease a medium size baking dish (I used a 7×9 dish).
In a large pan or pot, cook and drain the pasta according the package directions.
Place the drained pasta back into the pot and mix with the marinara sauce, chicken, HALF of the mozzarella, HALF of the parmesan, and 1-2 tsp of Italian seasoning.
Allow the mixture to simmer for a few minutes over medium-low heat and then spread it evenly onto the bottom of your baking dish; sprinkle the remaining mozzarella and parmesan cheese over top.
In a small bowl, mix together the panko bread crumbs, melted butter and garlic powder; sprinkle it evenly over the top of the casserole.
Bake uncovered on the center rack for about 15 minutes or until the panko crust turns golden brown.
Serve alone or with salad, veggies and/or breadsticks. Enjoy!

03/13/2023

Baked Chicken Tacos Recipe
Chicken Tacos are the perfect easy weeknight dinner. These baked chicken tacos have lots of flavor and none of the stress. The ultimate recipe for serving a crowd. This is the most popular recipe on The Cookie Rookie, being pinned over 2 million times and viewed over 6 million times. Make the best tacos ever for dinner tonight!
Ingredients
▢1 tablespoon olive oil
▢1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
▢1 ounce Taco Seasoning click for homemade recipe!
▢1/2 cup onion diced
▢1 can diced tomato 14.5 ounce, fully drained
▢1 can Chopped Green Chiles 4.5 ounce, fully drained
▢10 Stand and Stuff Taco Shells I used Old El Paso
▢8 ounces Refried Beans 1/2 can
▢2 cups Mexican Blend Cheese shredded
▢Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Instructions
Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
Heat olive oil over medium heat in a medium skillet.1 tablespoon olive oil
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.1/2 cup onion
Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.1/2 pound cooked chicken,1 ounce Taco Seasoning,1 can diced tomato,1 can Chopped Green Chiles
Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.10 Stand and Stuff Taco Shells
Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.8 ounces Refried Beans
Sprinkle each shell generously with shredded cheese, the more the better!2 cups Mexican Blend Cheese
Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Becky’s tips
Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

02/16/2023

Easy Fresh Strawberry Mousse
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.

INGREDIENTS US CustomaryMetric
12 1/2 ounces strawberries (3/4 pound)
1/2 cup granulated sugar
1 cup whole or whipping cream (cold)
extra strawberries for topping
INSTRUCTIONS
Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
** for size purposes, the glasses I used hold 1 cup of water.
NOTES
For anyone wanting to use this as a filling (eg pie or cake), this might help, whip the cream until soft peaks form, then in a small pot add 1 tablespoon of water and sprinkle the teaspoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved whisk until smooth, do not boil, then immediately remove from heat. Pour the gelatine (slightly cooled but not thickened if it does thicken too much then warm it up again) into the cream and continue to whip until firm peaks form, then continue with the recipe.

NUTRITION
Calories: 330kcalCarbohydrates: 33gProtein: 1gFat: 22gSaturated Fat: 13gCholesterol: 81mgSodium: 23mgPotassium: 180mgFiber: 1gSugar: 29gVitamin A: 875IUVitamin C: 52.5mgCalcium: 53mgIron: 0.4mg

02/10/2023

EASY VEGAN MAC AND CHEESE
This Vegan Mac and Cheese is so easy to make, loaded with broccoli and made with a plant-powered homemade creamy and “cheesy” sauce. It can easily be made gluten-free, so flavorful, and ready in just about 3o minutes. A perfect Dairy-Free side dish recipe that the whole family can enjoy.

Ingredients
▢1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
▢2 Large Yukon Gold Potatoes
▢3 Medium Carrots
▢2 Cups Broccoli Florets
▢2 Cloves Minced Garlic
▢¼ Cup Nutritional Yeast
▢1 Tsp Apple Cider Vinegar
▢2 Tbsp Freshly-Squeezed Lemon Juice
▢1 Tsp Dijon Mustard
▢½ Tsp Paprika
▢⅛ Tsp Turmeric Powder
▢½ Tsp Kosher Salt
▢¼ Tsp Ground Pepper
Instructions
Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1″ inch. Season with a generous pinch of salt and bring the water to a boil, over medium-high heat.
Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn’t touch the steamer) Steam the broccoli for 3-4 minutes, or just until fork-tender.
Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook pasta according to the package instructions.
In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt whisk until well combined and set aside.
Next, place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender.
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
Using a wooden spoon mix well until pasta is evenly coated into super the creamy delicious sauce! Serve warm and enjoy!
Notes
For storage:

You can store the leftover sauce in the refrigerator for up to a week. Reheat just before serving.
Nutrition
Calories: 327kcal | Carbohydrates: 70g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 625mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5366IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 5mg

02/03/2023

Baked Feta Pasta
Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

For an easy weeknight pasta dish that’s fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients, it’s no wonder this dish went viral in Finland and is now called Tik Tok Pasta!

INGREDIENTS
▢8 ounces dried cavatappi pasta or pasta of choice
▢2 pints cherry tomatoes
▢8- ounce block feta cheese
▢½ cup extra virgin olive oil
▢¼ teaspoon sea salt
▢¼ teaspoon black pepper
▢2 garlic cloves minced
▢¼ cup packed chopped fresh basil plus more for serving
INSTRUCTIONS
Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in.
Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.
NOTES
Recipe: I learned about this recipe idea from Grilled Cheese Social, and this is based on her version.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of cavatappi pasta, you can use any pasta or make it with gluten-free pasta
Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.
NUTRITION
Calories: 429kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 539mg, Potassium: 457mg, Fiber: 2g, Sugar: 6g, Vitamin A: 932IU, Vitamin C: 36mg, Calcium: 214mg, Iron: 2mg

02/02/2023

Copycat Panera Broccoli Cheese Soup Recipe
Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leaving your house!

Ingredients
¼ cup unsalted butter
½ cup diced onions (yellow or white)
1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
2 ½-3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk (I use skim/fat free)
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon black pepper
pinch of crushed red pepper flakes (or more as desired)
2 cups shredded cheddar cheese
Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!
Notes
Easily double the ingredients to make more of this delicious soup!
Use a good quality cheddar cheese for best results. And shred the cheese yourself for the creamiest results.
Amount Per Serving:Calories: 724Total Fat: 55gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 160mgSodium: 1374mgCarbohydrates: 39gFiber: 11gSugar: 12gProtein: 26g
Panera Broccoli Cheese Soup being ladled out of pot.

02/01/2023

Cheesy Sausage Breakfast Casserole
This easy Breakfast Casserole recipe is SO cheesy and delicious! And you only need 4 ingredients! It’s perfect for breakfast, brunch, or dinner. It’s so quick and easy to make. You can also prepare everything for this breakfast casserole the night before so all you have to do is bake it the next morning!
Ingredients
1 can crescent rolls
1 pound mild breakfast sausage
6 eggs, beaten
2 cups shredded cheddar cheese
Instructions
Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.
Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.
Bake at 350 degrees F for 30 minutes.

01/30/2023

Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is paleo, whole30 and SO delicious! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free!

ingredients
2 tablespoons olive oil
1 lb. chicken breasts about 2 larger breasts
1 cup celery 1 inch pieces
1 cup carrot 1 inch pieces
1 cup onion finely chopped
1/2 tablespoon garlic finely minced
2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth or bone broth- low sodium!
1/4 teaspoon dried basil
3 tablespoons parsley for garnish
1/2 cup milk of choice almond milk, whole milk, any milk will work
instructions
Instant Pot Instructions
Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
Add in the celery, carrot, onion, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
Remove the large potato pieces + chicken.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir together until combined and smooth. Garnish with parsley and serve.
Crockpot Instructions
Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir everything together until combined and smooth. Garnish with parsley and serve.
Stovetop Instructions
Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir everything together until combined and smooth. Garnish with parsley and serve.
notes
Use cooked chicken to speed up the chicken pot pie soup. Use leftover chicken or grab a rotisserie chicken and shred or use my Crockpot Whole Chicken or Easy Instant Pot Shredded Chicken to make this soup even quicker. If you’re doing this in your instant pot, follow all instructions below. Sub raw chicken for 2-3 cups cooked chicken and only cook on high pressure for 5 minutes.

If you’re doing this on your stovetop, follow all instructions. Sub raw chicken for 2-3 cups cooked chicken and cook for about 20 minutes or until potatoes are cooked.

Microwave your chicken broth: Microwaving your chicken broth and warming it up before adding it to the crockpot, instant pot, or on the stove can help speed up cooking time.

Chinese gourmet

04/14/2023

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01/30/2023

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