Eat Easy Recipes, New York, NY (2026)

05/23/2025

Bubba Gump Shrimp 🍤🦐

Ingredients:

* 1.5 lbs (680g) large shrimp, peeled and deveined
* 1/2 cup (115g) all-purpose flour
* 1 tsp (5g) paprika
* 1 tsp (5g) garlic powder
* 1/2 tsp (2.5g) onion powder
* 1/4 tsp (1.25g) cayenne pepper (optional, for heat)
* 1/2 tsp (2.5g) salt
* 1/4 tsp (1.25g) black pepper
* 1 cup (240ml) buttermilk
* 2 large eggs, lightly beaten
* Vegetable oil, for frying
* 1 lemon, cut into wedges, for serving

Directions:

1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. In another shallow dish, whisk together the buttermilk and eggs.
3. Heat about 1 inch (2.5 cm) of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
4. Dip each shrimp into the buttermilk mixture, ensuring it's fully coated, then dredge in the flour mixture, pressing gently to adhere. Shake off any excess flour.
5. Carefully place the breaded shrimp into the hot oil, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be pink and opaque.
6. Remove the shrimp from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
7. Serve immediately with lemon wedges for squeezing over the shrimp.

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
🔥 Kcal: Approximately 250 kcal per serving (depending on oil absorption) | 🍽️ Servings: 4 servings

05/23/2025

Deviled Egg Pasta Salad 🥚🍝

Ingredients:

1. Pasta: 1 pound (450g) ditalini pasta or your favorite small pasta shape
2. Hard-boiled Eggs: 6 large eggs
3. Mayonnaise: ½ cup (120ml)
4. Yellow Mustard: 1 tablespoon (15ml)
5. White Vinegar: 1 tablespoon (15ml)
6. Celery: ½ cup (75g) finely chopped
7. Red Onion: ¼ cup (30g) finely chopped
8. Paprika: 1 teaspoon (5g)
9. Salt: ½ teaspoon (3g)
10. Black Pepper: ¼ teaspoon (1.5g)

Directions:

1. Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
2. While the pasta cooks, prepare the hard-boiled eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Drain hot water and run cold water over the eggs until cool enough to handle. Peel the eggs and set aside.
3. Once the eggs are peeled, chop them coarsely.
4. In a medium bowl, mash the chopped hard-boiled eggs with a fork until mostly smooth, but with some texture remaining.
5. Add mayonnaise, mustard, and vinegar to the mashed eggs. Stir until well combined.
6. Stir in the chopped celery and red onion.
7. Add the paprika, salt, and pepper. Mix well.
8. Gently fold the cooled pasta into the deviled egg mixture until everything is evenly coated.
9. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for the best taste!
10. Serve chilled and enjoy!

Nutritional Information:

⏰ Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 350 kcal per serving (This is an estimate and will vary based on the specific ingredients used) | 🍽️ Servings: 6 servings

05/23/2025

Baked Apple Fritters 🍎🍏✨

Ingredients:

* 1 ½ cups (190g) all-purpose flour
* ¾ cup (60g) granulated sugar
* 2 tsp baking powder
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp salt
* 1 large egg
* 1 cup (240ml) milk (dairy or non-dairy)
* ¼ cup (60ml) melted unsalted butter, cooled slightly
* 1 tsp vanilla extract
* 2 medium apples (about 1 ½ cups, 350g), peeled, cored, and diced

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the diced apples.
6. Drop rounded tablespoons of batter onto the prepared baking sheet, leaving about 2 inches between each fritter.
7. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the fritters cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with maple syrup.

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 15-18 minutes | Total Time: 30-33 minutes
🔥 Kcal: Approximately 200 kcal per serving | 🍽️ Servings: 12 servings

05/23/2025

Creamy Mushroom Soup 🍄🥣

Ingredients:

1 tablespoon (15g) unsalted butter
1 large onion, finely chopped (about 1 cup/240ml)
2 cloves garlic, minced
1 pound (450g) cremini mushrooms, sliced
1 pound (450g) shiitake mushrooms, sliced
4 cups (950ml) vegetable broth
1 cup (240ml) heavy cream
1/2 cup (60g) all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley, for garnish (optional)

Directions:

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Add the cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.
6. Reduce heat to low, stir in the thyme, salt, and pepper. Simmer for 15 minutes, or until the soup has thickened slightly.
7. Stir in the heavy cream and heat through. Do not boil.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley, if desired.

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 6 servings

05/23/2025

Raspberry Lemon Heaven Cupcakes 🍋🎂💖

Ingredients:

Cupcakes:
• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 tablespoon lemon zest

Lemon Raspberry Filling:
• 1 cup (240ml) fresh raspberries
• ¼ cup (50g) granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

Lemon Cream Cheese Frosting:
• 4 ounces (115g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• Pinch of salt

Directions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. In a small bowl, whisk together buttermilk and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill cupcake liners about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
9. While cupcakes are cooling, prepare the filling. Combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the raspberries have broken down and the mixture has thickened, about 5-7 minutes. Remove from heat and let cool completely.
10. Prepare the frosting. Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, and salt, beating until light and fluffy.
11. Once cupcakes are completely cool, use a small knife or piping bag to core out a small hole in the center of each cupcake. Fill with the cooled raspberry filling.
12. Frost the cupcakes with the lemon cream cheese frosting.

Nutritional Information:

⏰ Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 12 servings

05/23/2025

Cheesy Spinach-Artichoke Bagels 🧀🌿🥯

Ingredients:

* 8 large bagels, sliced in half
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 cup (240 ml) mayonnaise
* 1 cup (85g) shredded mozzarella cheese
* 1/2 cup (40g) shredded Parmesan cheese
* 1/4 cup (30g) grated Romano cheese
* 2 cloves garlic, minced
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt
* Optional: 1/4 cup (30g) chopped red onion for extra zest

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, Romano cheese, minced garlic, salt, and pepper. Mix well until everything is thoroughly combined. If using, add the red onion now.
3. Spread the spinach-artichoke mixture evenly over the cut sides of the bagels.
4. Arrange the bagels on a baking sheet.
5. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly browned.
6. Let cool slightly before serving. Enjoy warm!

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
🔥 Kcal: Approximately 350 kcal per serving (depending on bagel size and cheese type) | 🍽️ Servings: 8 servings

05/23/2025

Longhorn Steakhouse-Inspired Parmesan Chicken 🧀

Ingredients:

* 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680g total)
* 1/2 cup all-purpose flour (60g)
* 1 teaspoon salt (5g)
* 1/2 teaspoon black pepper (3g)
* 1/2 teaspoon garlic powder (3g)
* 1/2 teaspoon paprika (3g)
* 1/4 teaspoon onion powder (1.5g)
* 1 large egg, beaten (50g)
* 1 cup grated Parmesan cheese (100g)
* 1/2 cup breadcrumbs (60g)
* 1/4 cup olive oil (60ml)
* 2 tablespoons butter (30g)
* 1/4 cup chopped fresh parsley (15g) for garnish (optional)

Directions:

1. Prepare the chicken: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, paprika, and onion powder.
2. Set up the breading station: In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the egg. In a third shallow dish, combine the Parmesan cheese and breadcrumbs.
3. Bread the chicken: Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Then, dip the floured chicken into the beaten egg, allowing excess to drip off. Finally, coat each chicken breast thoroughly in the Parmesan breadcrumb mixture.
4. Cook the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, carefully place the breaded chicken breasts in the skillet.
5. Brown and cook through: Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Reduce heat slightly if browning too quickly.
6. Rest and serve: Remove the chicken from the skillet and let it rest for 5 minutes before slicing or serving. Garnish with fresh parsley, if desired. Serve immediately.

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 450 kcal per serving | 🍽️ Servings: 4 servings

05/23/2025

Pineapple Juice Cake 🍍🎂

Ingredients:

1 3/4 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) (227g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
2 large eggs
1 cup (240ml) pineapple juice
1 teaspoon vanilla extract
1 cup (100g) crushed pineapple, drained

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
5. Fold in the drained crushed pineapple.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

⏰ Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
🔥 Kcal: 300 kcal per serving (approximate, varies based on ingredients used)
🍽️ Servings: 12 servings

05/22/2025

Honeycrisp Apple Broccoli Salad 🍎🥦🍯

Ingredients:

* 1 large head broccoli (about 1 lb / 450g), cut into florets
* 2 Honeycrisp apples (about 1 lb / 450g), cored and diced
* 1/2 cup (70g) dried cranberries
* 1/4 cup (30g) sunflower seeds
* 1/4 cup (60ml) mayonnaise
* 2 tablespoons (30ml) apple cider vinegar
* 1 tablespoon (15g) honey
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Directions:

1. In a large bowl, combine the broccoli florets, diced Honeycrisp apples, dried cranberries, and sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the broccoli and apple mixture. Gently toss to coat evenly.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended for best taste.
5. Serve chilled.

Nutritional Information:

⏰ Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
🔥 Kcal: 200 kcal per serving (approximate, varies based on specific ingredients) | 🍽️ Servings: 6 servings

05/22/2025

Cheesy Cabbage Beef Casserole 🧀🥩🥬

Ingredients:

1 lb (450g) ground beef
1 large onion, chopped (approx. 1 cup / 240ml)
2 cloves garlic, minced
1 medium head of green cabbage, shredded (approx. 8 cups / 1900ml)
1 (14.5 oz / 411g) can diced tomatoes, undrained
1 (10.75 oz / 305g) can condensed cream of mushroom soup
1 cup (240ml) milk
1 cup (120g) shredded cheddar cheese
1/2 cup (60g) shredded mozzarella cheese
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the shredded cabbage, diced tomatoes (undrained), cream of mushroom soup, milk, thyme, salt, and pepper. Bring to a simmer.
5. Pour the mixture into the prepared baking dish.
6. Sprinkle the cheddar and mozzarella cheese evenly over the top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Let stand for 10 minutes before serving.

Nutritional Information:

⏰ Prep Time: 20 minutes | Cooking Time: 30-40 minutes | Total Time: 50-60 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 6 servings

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