Midday recipes, New York, NY (2026)

06/15/2025

𝑪𝒐𝒐𝒌𝒊𝒆 𝑫𝒐𝒖𝒈𝒉 𝑺𝒏𝒊𝒄𝒌𝒆𝒓𝒔 & 𝑹𝒆𝒆𝒔𝒆'𝒔 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎

Ingredients:

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
For the Mix-Ins:

1 cup cookie dough chunks (store-bought or homemade, safe to eat raw)
1 cup chopped Snickers bars
1 cup chopped Reese's Peanut Butter Cups
½ cup mini chocolate chips (optional, for extra crunch)
Directions:

Prepare the Ice Cream Base:

In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
Whisk until the sugar is fully dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Add the Mix-Ins:

Gently fold in the cookie dough chunks, chopped Snickers, chopped Reese's, and mini chocolate chips.
Transfer the mixture to an airtight container.
Freeze and Serve:

Freeze for at least 4 hours or until firm.
Scoop and serve in bowls or cones for a creamy, indulgent treat.
Serving Suggestion:
Top with a drizzle of chocolate syrup, a sprinkle of chopped nuts, or even more cookie dough chunks for an over-the-top dessert experience!

Prep Time: 15 minutes | Freeze Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 400 kcal per serving | Servings: 8

06/15/2025

Shrimp and Beef Stir-Fry Noodles
Ingredients:

For the Stir-Fry Sauce:

¼ cup soy sauce (low sodium)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch (for thickening)
1 teaspoon sugar (optional, to balance flavor)
For the Stir-Fry:

200g shrimp, peeled and deveined
200g beef sirloin, thinly sliced
2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 green onions, chopped
300g noodles (lo mein, udon, or egg noodles), cooked according to package instructions
Sesame seeds (optional, for garnish)
Directions:

For the Stir-Fry Sauce:

In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and sugar.
Mix well until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
For the Stir-Fry:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for about 2 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the thinly sliced beef and stir-fry until browned and cooked through. Remove and set aside with the shrimp.
Add the remaining tablespoon of vegetable oil, then sauté the minced garlic until fragrant.
Add the sliced bell pepper, broccoli, and julienned carrot. Stir-fry for 3-4 minutes until tender-crisp.
Return the cooked shrimp and beef to the skillet.
Add the cooked noodles and pour the prepared stir-fry sauce over the mixture. Toss everything together until well combined and evenly coated with the sauce.
Cook for an additional 2-3 minutes until heated through.
Garnish with chopped green onions and sesame seeds, if desired.
Serving Suggestion:
Serve hot and enjoy this flavorful Shrimp and Beef Stir-Fry Noodles as a complete meal. Pair with a side of steamed dumplings or an Asian-inspired salad for a delightful dining experience.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal per serving | Servings: 4

06/15/2025

zatziki Chicken & Grilled Zucchini Sandwich
Ingredients:

For the Tzatziki Sauce:

1 cup Greek yogurt
1 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Salt and pepper to taste
For the Chicken:

2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the Grilled Zucchini:

1 large zucchini, sliced lengthwise into thin strips
1 tablespoon olive oil
Salt and pepper to taste
For the Sandwich Assembly:

4 pita pockets or flatbreads, warmed
Sliced tomatoes
Leafy greens (lettuce or spinach)
Crumbled feta cheese (optional)
Directions:

For the Tzatziki Sauce:

In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper.
Stir until well combined. Chill in the refrigerator until ready to use.
For the Chicken:

In a bowl, mix olive oil, oregano, paprika, garlic powder, salt, and pepper.
Toss the chicken slices in the marinade, ensuring they are well coated.
Heat a grill pan over medium-high heat and cook the chicken for 4-5 minutes on each side until fully cooked.
For the Grilled Zucchini:

Toss the zucchini strips with olive oil, salt, and pepper.
Grill for about 2 minutes per side until tender and slightly charred.
For Sandwich Assembly:

Spread a generous layer of tzatziki sauce inside the pita pockets or on the flatbreads.
Layer with grilled chicken, grilled zucchini, sliced tomatoes, leafy greens, and crumbled feta (if using).
Fold or wrap the sandwich, securing with parchment paper or a toothpick if needed.
Serving Suggestion:
Serve with a side of Greek salad or crispy pita chips for a complete Mediterranean meal.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal per serving | Servings: 4

06/15/2025

Grilled Chicken Burrito with Spicy Drizzle and Fresh Salsa
Ingredients:

For the Grilled Chicken:

2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
For the Spicy Drizzle:

½ cup sour cream
1 tablespoon hot sauce (adjust to taste)
1 teaspoon lime juice
½ teaspoon smoked paprika
For the Fresh Salsa:

2 ripe tomatoes, diced
½ red onion, finely chopped
1 jalapeño, seeded and minced (optional)
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste
For the Burrito Assembly:

4 large flour tortillas, warmed
1 cup cooked rice (optional)
1 cup shredded lettuce
1 cup shredded cheese (cheddar or Mexican blend)
1 avocado, sliced
Directions:

For the Grilled Chicken:

In a bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
Toss the chicken slices in the marinade, ensuring they are well coated.
Heat a grill pan over medium-high heat and cook the chicken for 4-5 minutes on each side until fully cooked.
For the Spicy Drizzle:

In a small bowl, combine sour cream, hot sauce, lime juice, and smoked paprika.
Stir until smooth. Adjust the spiciness by adding more hot sauce if desired.
For the Fresh Salsa:

In a bowl, mix diced tomatoes, chopped red onion, jalapeño (if using), cilantro, lime juice, and salt.
Stir to combine and set aside.
For Burrito Assembly:

Lay a warmed tortilla on a flat surface.
Add a layer of cooked rice, grilled chicken, shredded lettuce, shredded cheese, and sliced avocado.
Spoon over the fresh salsa and drizzle generously with the spicy sauce.
Fold in the sides of the tortilla and roll it up tightly.
Optional: Place the burrito on a hot grill pan to seal the seams and give it a crispy finish.
Serving Suggestion:
Serve with extra salsa and spicy drizzle on the side. Pair with tortilla chips and guacamole for a complete Mexican-inspired meal.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 550 kcal per serving | Servings: 4

06/15/2025

Honey-Glazed Chicken Wings with Creamy Mac and Cheese
Ingredients:

For the Honey-Glazed Chicken Wings:

2 lbs (900 g) chicken wings, split and tips removed
Salt and pepper to taste
1 tablespoon olive oil
½ cup honey
¼ cup soy sauce (low sodium)
1 tablespoon apple c***r vinegar
2 cloves garlic, minced
½ teaspoon chili flakes (optional, for heat)
Sesame seeds and chopped green onions for garnish
For the Creamy Mac and Cheese:

2 cups elbow macaroni (or any short pasta)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
2 cups shredded cheddar cheese
Salt and pepper to taste
¼ teaspoon paprika (optional)
Directions:

For the Honey-Glazed Chicken Wings:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season chicken wings with salt and pepper, then toss them with olive oil. Arrange in a single layer on the baking sheet.
Bake for 25-30 minutes, flipping halfway, until golden and crispy.
While the wings are baking, prepare the honey glaze. In a saucepan, combine honey, soy sauce, apple c***r vinegar, minced garlic, and chili flakes. Simmer over medium heat until slightly thickened.
Toss the baked chicken wings in the honey glaze, ensuring they’re well coated.
Return the wings to the oven for another 5 minutes to caramelize the glaze.
Garnish with sesame seeds and chopped green onions before serving.
For the Creamy Mac and Cheese:

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook for about 1 minute.
Gradually add the milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens.
Reduce heat to low and add the shredded cheddar cheese, stirring until melted and creamy. Season with salt, pepper, and paprika.
Combine the cheese sauce with the cooked macaroni, mixing well to coat every piece.
Serving Suggestion:
Serve the sticky honey-glazed chicken wings alongside the creamy mac and cheese for a delicious sweet and savory combination.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Kcal: 650 kcal per serving | Servings: 4

06/15/2025

Creamy Tomato Pasta with a Cheesy Twist
Ingredients:

12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Directions:

Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook until fragrant.
Stir in the crushed tomatoes, dried basil, and oregano. Season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken slightly.
Reduce the heat and stir in the heavy cream, creating a rich, creamy tomato sauce.
Add the shredded mozzarella and Parmesan cheese, stirring until melted and the sauce becomes velvety smooth.
Toss the cooked pasta in the cheesy tomato sauce until well coated.
Garnish with fresh basil leaves, and serve hot.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal per serving | Servings: 4

06/15/2025

Creamy Garlic Parmesan Chicken with Roasted Cherry Tomatoes
Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 pint cherry tomatoes, halved
1 tablespoon balsamic vinegar
Fresh basil for garnish (optional)
Directions:

Preheat your oven to 400°F (200°C). Toss cherry tomatoes with balsamic vinegar, salt, and pepper. Place them on a baking sheet and roast for about 15-20 minutes until blistered.
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken until golden and cooked through, about 5-6 minutes per side. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and Italian seasoning, allowing the sauce to thicken. Return chicken to the skillet, spooning the sauce over the top.
Add the roasted cherry tomatoes to the skillet and simmer for another 2 minutes.
Garnish with fresh basil if desired, and serve hot over pasta, rice, or with a side of crusty bread.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: 420 kcal per serving | Servings: 4

06/15/2025

Cheesy Pepperoni Bread Loaf
Ingredients:

1 loaf of French bread or Italian bread
1 cup marinara sauce (optional for dipping)
2 cups shredded mozzarella cheese
1 cup sliced pepperoni (turkey pepperoni for a lighter option)
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Fresh parsley for garnish (optional)
Directions:

Preheat your oven to 375°F (190°C).
Cut the bread loaf into slices without cutting all the way through, creating a pull-apart effect.
Mix melted butter with garlic powder and Italian seasoning. Brush this mixture inside each slice.
Stuff each cut with shredded mozzarella, pepperoni slices, and a sprinkle of Parmesan.
Wrap the loaf in aluminum foil and place it on a baking sheet.
Bake for about 15 minutes, then unwrap the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm with marinara sauce for dipping.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal per serving | Servings: 6-8

04/18/2025

Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

Recipe

Ingredients:

1 medium sourdough loaf

2 tablespoons unsalted butter, softened

4 garlic cloves, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon olive oil

1/2 cup cranberry sauce (preferably homemade or smooth)

8 oz brie cheese, sliced

Salt and pepper to taste

Fresh thyme sprigs for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C).

Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch border around the edges to create a shell.

In a small bowl, mix the softened butter with the minced garlic, parsley, rosemary, olive oil, salt, and pepper.

Spread the garlic herb butter mixture generously inside the hollowed-out bread.

Layer the sliced brie cheese over the buttered bread, ensuring it's evenly distributed.

Spoon cranberry sauce over the brie, making sure it’s spread evenly.

Place the top of the sourdough loaf back on, and wrap the whole loaf in aluminum foil.

Bake for 20-25 minutes until the bread is warm, the cheese is melted, and the flavors have combined.

Remove the foil and bake for an additional 5-10 minutes to toast the top of the bread.

Garnish with fresh thyme if desired and serve immediately.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6 servings

04/18/2025

Hot Fudge Cake

Recipe

Ingredients:

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsweetened cocoa powder

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup boiling water

1/2 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract (for topping)

Whipped cream or vanilla ice cream, for serving (optional)

Directions:

Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.

In a medium bowl, combine flour, granulated sugar, baking powder, salt, and cocoa powder. Stir to combine.

Add milk, melted butter, and vanilla extract. Mix until just combined.

Pour the batter into the prepared baking dish and smooth the top.

In a separate bowl, whisk together the brown sugar, cocoa powder, and vanilla extract. Sprinkle this mixture evenly over the batter.

Pour the boiling water over the top of the cake. Do not stir.

Bake in the preheated oven for 30-35 minutes, or until the cake has set and the edges are slightly firm. The center will remain soft and fudgy.

Let the cake cool for 10 minutes before serving. Spoon the hot fudge sauce that forms at the bottom onto each serving.

Serve warm with whipped cream or vanilla ice cream, if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6 servings

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