Anyday Recipes, New York, NY (2026)

06/04/2025

🍃 Layered Zucchini Ricotta Melts with Marinara ✨
A healthier twist on lasagna with zucchini instead of noodles!

Ingredients:

For the Layers:
🥒 3 medium zucchinis, sliced lengthwise into ¼-inch thick strips
🧂 Salt (for sweating zucchini)
🧀 1 ½ cups ricotta cheese
🧀 ½ cup grated Parmesan cheese
🌿 1 egg
🧄 1 clove garlic, minced
🧂 Salt & pepper, to taste
🍅 1 ½ cups marinara sauce (store-bought or homemade)
🧀 1 ½ cups shredded mozzarella cheese
🌿 2 tablespoons chopped fresh basil (plus extra for garnish)

Directions:

1️⃣ Prep the Zucchini:
Sprinkle sliced zucchini with salt and let sit for 15–20 minutes to draw out moisture. Pat dry with a paper towel.

2️⃣ Make the Ricotta Filling:
In a bowl, mix ricotta, Parmesan, egg, garlic, basil, salt, and pepper until well combined.

3️⃣ Assemble the Layers:
In a baking dish, spread a thin layer of marinara.
Layer: zucchini slices → ricotta mix → marinara → mozzarella.
Repeat 2–3 times, ending with sauce and mozzarella.

4️⃣ Bake:
Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes until golden and bubbly.

5️⃣ Serve:
Let rest for 5–10 minutes. Garnish with fresh basil. Slice and enjoy!

Nutritional Info:
⏰ Prep Time: 20 min | 🔥 Cook Time: 35 min | ⏳ Total Time: 55 min
⚡ Calories: ~250 per slice | 🍽️ Servings: 6

06/04/2025

🍪 Buttery Raspberry Crumble Cookies ✨
Tender, golden, and bursting with sweet-tart raspberry goodness!

Ingredients:
🥣 1 cup unsalted butter, softened
🍬 ¾ cup granulated sugar
🥚 1 large egg
🧂 1 tsp vanilla extract
🥄 2 cups all-purpose flour
🥄 ½ tsp baking powder
🧂 ¼ tsp salt
🌾 1 cup old-fashioned oats
🍇 ¾ cup raspberry preserves or jam (or use whole raspberries for a chunkier look)

Directions:

1️⃣ Cream Butter & Sugar:
In a large bowl, beat the softened butter and sugar until fluffy (2–3 minutes).
Add the egg and vanilla; mix until combined.

2️⃣ Mix Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix into the butter mixture. Fold in oats.

3️⃣ Shape & Fill:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Roll dough into balls (1.5 tbsp each) and place on the sheet.
Use your thumb or a spoon to make a small indentation in the center.
Fill each with about ½ tsp raspberry preserves or a whole raspberry.

4️⃣ Bake:
Bake for 12–14 minutes or until edges are golden.
Let cool on the pan for 5 minutes, then transfer to a rack.

Nutritional Info:
⏰ Prep Time: 10 min | 🔥 Bake Time: 12 min | ⏳ Total Time: 22 min
⚡ Calories: ~140 per cookie | 🍽️ Yield: 24 cookies

06/04/2025

🔥 Shrimp, Corn & Sausage Foil Packs 🦐🥔🌽
A juicy, smoky, and zesty one-pan wonder — perfect for the oven or grill!

Ingredients (for 4 foil packs):

🦐 1 lb raw large shrimp, peeled & deveined
🌭 12 oz smoked turkey sausage or beef sausage, sliced into ½-inch rounds
🥔 1 lb baby potatoes, halved
🌽 2 ears of corn, cut into thirds or quarters
🧄 3 cloves garlic, minced
🧈 4 tablespoons unsalted butter, melted
🍋 1 tablespoon lemon juice
🌿 2 teaspoons Old Bay seasoning (or Cajun seasoning)
🧂 Salt & pepper, to taste
🌱 Fresh chopped parsley, for garnish
💧 Optional: Drizzle of olive oil

Directions:

1️⃣ Preheat & Prep:
Preheat oven to 425°F (220°C) or heat your grill to medium-high.
In a large bowl, combine shrimp, sausage, potatoes, corn, garlic, melted butter, lemon juice, seasoning, salt & pepper. Toss well to coat.

2️⃣ Assemble Foil Packs:
Divide the mixture evenly among 4 large sheets of heavy-duty aluminum foil. Seal each packet tightly by folding the edges to trap in steam.

3️⃣ Cook:

Oven: Place foil packs on a baking sheet and bake for 25–30 minutes until potatoes are fork-tender.

Grill: Grill over medium-high heat for about 20–25 minutes, flipping once halfway.

4️⃣ Serve:
Carefully open the foil packs (hot steam!), garnish with chopped parsley, and serve immediately with lemon wedges. 🍋

Nutritional Info:
⏰ Prep Time: 10 min | 🔥 Cook Time: 25 min | ⏳ Total Time: 35 min
⚡ Calories: ~400 per pack | 🍽️ Servings: 4

06/04/2025

🍯 Nun’s Puffs ✨
Delightfully airy, buttery puffs with a golden crust and tender center.

Ingredients:
🧈 1/2 cup (1 stick) unsalted butter
🥛 1 cup whole milk
🌾 3/4 cup all-purpose flour
🥚 3 large eggs
🍯 1 tablespoon sugar
🧂 Pinch of salt
🥄 1/2 teaspoon vanilla extract (optional for a sweet touch)

Directions:

1️⃣ Preheat & Prep:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan generously with butter or non-stick spray.

2️⃣ Make the Dough:
In a saucepan, melt butter with milk over medium heat. Bring to a gentle boil.
Add flour all at once and stir vigorously until the mixture pulls away from the sides (forms a ball). Remove from heat.

3️⃣ Add Eggs:
Let the dough cool for 5 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Stir in sugar, salt, and vanilla (if using). The batter should be glossy and thick.

4️⃣ Fill & Bake:
Spoon batter evenly into muffin cups (they should be about 2/3 full).
Bake for 30–35 minutes, or until golden brown and puffed. Do not open the oven door early—they might collapse!

5️⃣ Cool & Serve:
Let cool slightly. Serve warm with honey, jam, or a dusting of powdered sugar. 😋

Nutritional Info:
⏰ Prep Time: 10 min | 🔥 Bake Time: 35 min | ⏳ Total Time: 45 min
⚡ Calories: ~110 per puff | 🍽️ Servings: 12

06/04/2025

🍋 Lemon Cream Cheese Pound Cake ✨
Ultra-soft with a golden crust and topped with a lemony glaze.

Ingredients:

For the Cake:
🧈 1 cup (2 sticks) unsalted butter, softened
🧀 8 oz cream cheese, softened
🍬 2 ½ cups granulated sugar
🥚 6 large eggs
🌾 3 cups cake flour (or sifted all-purpose flour)
🍋 1 tablespoon lemon zest
🍋 2 tablespoons fresh lemon juice
🌿 1 ½ teaspoons vanilla extract
🧂 ½ teaspoon salt
🌟 ½ teaspoon baking powder (optional, for slight lift)

For the Glaze:
🍬 1 ½ cups powdered sugar
🍋 2–3 tablespoons lemon juice
🧈 2 tablespoons cream cheese, very soft (optional for tangy glaze)
🥄 ½ teaspoon vanilla extract

Directions:

1️⃣ Prep the Oven & Pan:
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan thoroughly.

2️⃣ Cream the Base:
Beat butter and cream cheese until smooth and creamy (about 2–3 min). Gradually add sugar and beat until light and fluffy.

3️⃣ Add Eggs & Flavor:
Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.

4️⃣ Mix in Dry Ingredients:
Gradually add flour, salt, and baking powder (if using), mixing just until incorporated. Do not overmix.

5️⃣ Bake:
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

6️⃣ Make the Glaze:
Whisk together all glaze ingredients until smooth. Drizzle over cooled cake.

Nutritional Info:
⏰ Prep Time: 15 min | ⏳ Total Time: 1 hr 20 min
⚡ Calories: ~420 per slice | 🍽️ Servings: 12–14 slices

06/04/2025

🍽️ Slap Your Mama Southern Squash Casserole 💛

Ingredients:

🥒 6 cups yellow squash, sliced (about 4–5 medium)
🧅 1 small onion, finely chopped
🧈 2 tablespoons butter
🧂 Salt & black pepper, to taste
🥚 2 large eggs
🥛 ¾ cup sour cream (or plain Greek yogurt)
🧀 1½ cups shredded sharp cheddar cheese
🍞 ¾ cup crushed buttery crackers (like Ritz)
🧈 2 tablespoons melted butter (for topping)
🌿 Optional: fresh thyme or parsley for garnish

Directions:

1️⃣ Prep the Squash:
In a large skillet, melt 2 tbsp butter over medium heat. Add sliced squash and chopped onion. Cook until tender and most of the liquid has evaporated, about 10–12 minutes. Season with salt and pepper. Remove from heat.

2️⃣ Mix the Filling:
In a large bowl, whisk eggs and sour cream. Stir in shredded cheddar cheese and the cooked squash-onion mixture.

3️⃣ Assemble the Casserole:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Pour in the squash mixture and spread evenly.

4️⃣ Top It Off:
Mix crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.

5️⃣ Bake:
Bake for 30–35 minutes or until golden and bubbly.

6️⃣ Serve:
Let sit 5 minutes before serving. Garnish with fresh herbs if desired.

Nutritional Info:
⏰ Prep Time: 15 min | 🔥 Bake Time: 35 min | 🧊 Cool Time: 5 min
⚡ Calories: ~230 per serving | 🍽️ Servings: 8

06/03/2025

🥜 Nutter Butter Pie 🍰

Ingredients:

For the Crust:
🍪 24 Nutter Butter cookies, finely crushed
🧈 6 tablespoons butter, melted

For the Filling:
🧈 1 (8 oz) package cream cheese, softened
🥜 ¾ cup creamy peanut butter
🍬 ¾ cup powdered sugar
🥛 1 (8 oz) container whipped topping (like Cool Whip), thawed
🍨 1 cup cold milk
🍮 1 (3.4 oz) box instant vanilla pudding mix

For the Topping:
🍪 Crushed and mini Nutter Butter cookies
☁️ Extra whipped topping
🍯 Optional drizzle of caramel sauce

Directions:

1️⃣ Make the Crust:
Combine crushed Nutter Butter cookies and melted butter.
Press into the bottom and slightly up the sides of a 9-inch springform pan or pie dish.
Chill in the fridge while you prepare the filling.

2️⃣ Prepare the Filling:
Beat cream cheese and peanut butter until smooth.
Add powdered sugar and mix well.
In a separate bowl, whisk pudding mix with milk for 2 minutes until thickened.
Fold pudding and whipped topping into the cream cheese mixture until well combined.

3️⃣ Assemble the Pie:
Spread the filling over the crust.
Top with extra whipped topping, crushed cookies, and drizzle with caramel (if using).
Refrigerate for at least 4 hours or overnight for best results.

Nutritional Info:
⏰ Prep Time: 20 min | ❄️ Chill Time: 4+ hours | ⏳ Total Time: ~4 hr 20 min
⚡ Calories: ~420 per slice | 🍽️ Servings: 10–12

06/03/2025

🥗 Balsamic Grilled Vegetables 🌿

Ingredients:

🥒 1 zucchini, sliced into thick rounds
🌶️ 1 red bell pepper, cut into chunks
🟡 1 yellow bell pepper, cut into chunks
🍅 1 cup cherry tomatoes (red & yellow mix)
🧄 2 cloves garlic, minced
🫒 2 tbsp olive oil
🥄 2 tbsp balsamic vinegar
🧂 Salt & pepper, to taste
🌿 Fresh basil leaves, for garnish

Directions:

1️⃣ Prep the Veggies:
Place zucchini, peppers, and cherry tomatoes in a large bowl. Add minced garlic, olive oil, balsamic vinegar, salt, and pepper. Toss until all vegetables are coated evenly.

2️⃣ Preheat the Grill:
Heat grill or grill pan to medium-high. Lightly oil the grates or pan to prevent sticking.

3️⃣ Grill the Vegetables:
Grill vegetables for about 3–5 minutes per side, or until they have nice grill marks and are slightly tender but still have a bite. Tomatoes can go on a skewer or grill basket to prevent falling through.

4️⃣ Serve & Garnish:
Transfer grilled vegetables to a serving plate. Drizzle with any remaining balsamic mixture and top with fresh basil leaves.

Nutritional Info:
⏰ Prep Time: 10 min | 🔥 Cook Time: 10 min | ⏳ Total Time: 20 min
⚡ Calories: ~120 per serving | 🍽️ Servings: 4

06/03/2025

🫙 Pickled Pepper and Onion Relish 🌶️🧅

Ingredients:

🌶️ 2 cups bell peppers (red & yellow), thinly sliced
🧅 2 cups sweet onions, thinly sliced
🧄 2 cloves garlic, minced
🍯 ¼ cup honey (or sugar)
🍎 1 cup apple cider vinegar
🧂 1 tsp mustard seeds
🌿 ½ tsp celery seeds
🧂 ½ tsp salt
🧈 1 tbsp olive oil (optional, for richness)

Directions:

1️⃣ Prep the Veggies:
In a large bowl, mix the sliced onions and peppers.

2️⃣ Make the Brine:
In a saucepan, combine vinegar, honey, mustard seeds, celery seeds, garlic, salt, and olive oil (if using). Bring to a simmer over medium heat.

3️⃣ Combine & Simmer:
Add the sliced veggies to the pot. Simmer gently for 10–15 minutes, stirring occasionally, until they soften and the brine thickens slightly.

4️⃣ Jar & Cool:
Transfer the hot relish to a sterilized glass jar. Let cool at room temperature before sealing.

5️⃣ Chill:
Refrigerate at least 24 hours before serving for best flavor. Keeps well for 2–3 weeks.

Serving Ideas:
🌭 Perfect on hot dogs, burgers, grilled cheese, or with charcuterie.
🍗 Also great as a condiment with grilled chicken or roasted veggies.

Nutritional Info:
⏰ Prep Time: 10 min | 🍳 Cook Time: 15 min | 🧊 Chill Time: 24 hrs
⚡ Calories: ~35 per tablespoon | 🍽️ Yields: 2 cups

06/03/2025

🍅 Italian Chopped Salad 🧀

Ingredients:

🥬 Base:

4 cups chopped romaine or mixed greens

½ cup arugula (optional)

🍅 Veggies & Add-ins:

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

¾ cup green olives

½ cup marinated artichoke hearts, chopped

1 cup mozzarella balls (bocconcini or ciliegine)

🧀 Protein & Cheese:

½ cup beef or turkey salami slices (or turkey pepperoni)

½ cup cubed provolone or mozzarella cheese

🫙 Dressing:

3 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

½ tsp garlic powder

Salt & black pepper to taste

Optional: pinch of dried oregano

Directions:
1️⃣ Prep Ingredients:
Chop all vegetables and prepare salad components. Drain and pat dry mozzarella and artichokes.

2️⃣ Make the Dressing:
Whisk olive oil, red wine vinegar, Dijon mustard, garlic powder, and seasonings until emulsified.

3️⃣ Assemble Salad:
In a large bowl, combine lettuce, arugula, cherry tomatoes, onion, olives, artichokes, cheese, and salami or turkey pepperoni.

4️⃣ Dress & Toss:
Pour dressing over salad just before serving and toss gently to coat.

5️⃣ Serve:
Top with fresh cracked pepper and serve chilled.

Nutritional Info:
⏰ Prep Time: 15 min | 🥗 No cooking required
⚡ Calories: ~300 per serving | 🍽️ Servings: 4

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