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Quotidian Recipes, New York, NY (2026)

07/11/2026

Sizzling Beef and Broccoli Noodles
This takeout favorite comes together right at home with tender beef, crisp broccoli, chewy noodles, and a rich savory sauce that's better than takeout.

Ingredients
For the Beef
1 pound sirloin steak, cut into thin bite sized strips
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Noodles and Vegetables
12 ounces lo mein noodles or linguine
3 cups broccoli florets
1 cup sliced carrots
2 garlic cloves, minced
1 teaspoon grated fresh ginger
For the Sauce
1/3 cup low sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 cup beef broth
1 tablespoon cornstarch
For Serving
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
Bring a large pot of water to a boil. Cook the noodles according to the package directions. Add the broccoli during the last 2 minutes of cooking, then drain and set aside.
Toss the beef with the cornstarch, salt, and black pepper until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium high heat. Add the beef and cook for 2 to 3 minutes until browned. Transfer to a plate.
In the same skillet, add the carrots, garlic, and ginger. Cook for 2 to 3 minutes until the carrots begin to soften.
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, hoisin sauce, sesame oil, rice vinegar, beef broth, and cornstarch until smooth.
Pour the sauce into the skillet and cook for 2 to 3 minutes, stirring constantly, until it thickens.
Return the beef to the skillet along with the cooked noodles and broccoli. Toss everything together until evenly coated and heated through.
Garnish with sliced green onions and sesame seeds before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 4 | Calories: Approximately 560 per serving

07/11/2026

Marry Me Chicken and Tortellini
This creamy one pan dinner is packed with tender chicken, cheesy tortellini, and a rich sun dried tomato sauce that's so delicious everyone will be asking for seconds.

Ingredients
For the Chicken
1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/3 cup chopped sun dried tomatoes, drained
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes, optional
2 cups fresh baby spinach
For the Pasta
20 ounces refrigerated cheese tortellini
2 tablespoons chopped fresh basil or parsley
Extra grated Parmesan for serving
Instructions
Cook the tortellini according to the package directions until just tender. Drain and set aside.
Season the chicken with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for 6 to 8 minutes until golden brown and cooked through. Transfer to a plate.
Melt the butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese, sun dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer for 3 to 4 minutes until the sauce begins to thicken.
Stir in the spinach and cook until wilted.
Return the chicken to the skillet along with the cooked tortellini. Gently toss until everything is coated in the creamy sauce and heated through.
Sprinkle with fresh basil and extra Parmesan before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 6 | Calories: Approximately 620 per serving

07/11/2026

Creamy Swiss Chicken Broccoli Casserole
This creamy chicken casserole is the ultimate comfort food, loaded with tender chicken, broccoli, sweet corn, and melty Swiss cheese under a buttery golden topping.

Ingredients
For the Casserole
3 cups cooked chicken, diced or shredded
4 cups broccoli florets
1 cup frozen corn, thawed
8 slices Swiss cheese
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping
1 cup panko breadcrumbs
3 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 375°F. Lightly grease a 9 by 13 inch baking dish.
Steam the broccoli for 3 to 4 minutes until just tender, then drain well.
In a large bowl, combine the cooked chicken, broccoli, corn, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, dried parsley, salt, and black pepper. Stir until evenly mixed.
Spread half of the chicken mixture into the prepared baking dish. Layer the Swiss cheese slices evenly over the top, then spread the remaining chicken mixture over the cheese.
In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and fresh parsley until combined.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake uncovered for 30 to 35 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 6 | Calories: Approximately 520 per serving

07/11/2026

Sweet Chili Garlic Chicken Rice Bake
This cozy chicken and rice bake is filled with tender chicken, colorful peppers, fluffy rice, and a sticky sweet chili garlic sauce that coats every bite.
Ingredients
For the Chicken
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch
For the Rice
1 1/2 cups long grain white rice, rinsed
2 1/2 cups chicken broth
1 small onion, diced
1 red bell pepper, diced
1 tablespoon butter
For the Sauce
1/2 cup sweet chili sauce
1/4 cup low sodium soy sauce
3 tablespoons honey
4 garlic cloves, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
For Serving
Chopped green onions or parsley
Sesame seeds, optional
Instructions
Preheat the oven to 375°F and lightly grease a 9 by 13 inch baking dish.
Toss the chicken with the olive oil, garlic powder, paprika, salt, black pepper, and cornstarch until evenly coated.
Heat a large skillet over medium high heat and cook the chicken for 4 to 5 minutes until lightly browned. Transfer to a plate.
Melt the butter in the same skillet. Add the onion and bell pepper and cook for 3 to 4 minutes until slightly softened.
Spread the rinsed rice evenly in the baking dish. Top with the cooked vegetables, pour the chicken broth over the rice, and arrange the chicken on top.
Cover tightly with foil and bake for 35 minutes.
In a small saucepan, combine the sweet chili sauce, soy sauce, honey, garlic, rice vinegar, and sesame oil. Bring to a gentle simmer. Mix the cornstarch with the water, stir it into the sauce, and cook until thick and glossy.
Remove the foil, pour the sauce evenly over the chicken and rice, gently stir, and return the dish to the oven uncovered for 10 to 15 minutes, until the rice is tender and the chicken reaches 165°F.
Let the casserole rest for 5 minutes before serving.
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 70 minutes
Servings: 6 | Calories: Approximately 540 per serving

07/11/2026

Crockpot Garlic Butter Beef Bites and Potatoes
This slow cooker meal is pure comfort food with tender beef, buttery baby potatoes, and a rich garlic sauce that tastes like it simmered all day because it did.

Ingredients
For the Crockpot
2 pounds beef stew meat, cut into bite sized pieces
1 1/2 pounds baby potatoes, halved
1 small onion, chopped
4 tablespoons unsalted butter, melted
5 garlic cloves, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
For Serving
2 tablespoons chopped fresh parsley
Instructions
Lightly grease a 6 quart crockpot with cooking spray or butter.
Add the beef, baby potatoes, and chopped onion to the crockpot.
In a medium bowl, whisk together the melted butter, garlic, beef broth, Worcestershire sauce, olive oil, Italian seasoning, onion powder, garlic powder, smoked paprika, salt, and black pepper.
Pour the garlic butter mixture over the beef and potatoes, then stir gently to coat everything evenly.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the beef is fork tender and the potatoes are cooked through.
In a small bowl, mix the cornstarch and water until smooth. Stir it into the crockpot during the last 20 minutes of cooking to slightly thicken the sauce.
Sprinkle with chopped fresh parsley just before serving.
Serve warm with crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 7 hours 30 minutes | Total Time: 7 hours 45 minutes
Servings: 6 | Calories: Approximately 540 per serving

07/11/2026

One Pan Bold Honey BBQ Chicken Rice
This hearty chicken and rice dinner is full of smoky, sweet flavor, with juicy chicken pieces and tender rice soaking up every bit of the honey barbecue sauce.

Ingredients
For the Chicken
4 bone in chicken thighs or drumsticks
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Honey BBQ Sauce
1/2 cup barbecue sauce
3 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
For the Rice
1 1/2 cups long grain white rice, rinsed
2 1/2 cups chicken broth
1 small onion, diced
1 red bell pepper, diced
1 tablespoon butter
1/2 teaspoon turmeric
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F. Use a large oven safe skillet with a fitted lid.
Pat the chicken dry, then season it with smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat the olive oil in the skillet over medium high heat. Add the chicken and cook for 4 to 5 minutes per side until deeply browned. Transfer it to a plate.
Stir together the barbecue sauce, honey, soy sauce, apple cider vinegar, garlic, Dijon mustard, and smoked paprika in a small bowl.
Melt the butter in the same skillet. Add the onion and bell pepper, then cook for 3 to 4 minutes until slightly softened.
Stir in the rinsed rice and turmeric. Cook for 1 minute, stirring often.
Pour in the chicken broth and half of the honey barbecue sauce. Stir well and bring to a gentle simmer.
Place the browned chicken on top of the rice and brush it with the remaining sauce.
Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes, until the rice is tender and the chicken reaches 165°F.
Let the skillet rest for 5 minutes, then sprinkle with chopped parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Servings: 4 | Calories: Approximately 620 per serving

07/10/2026

Balsamic Chicken with Green Beans and Potatoes
This cozy dinner brings juicy chicken, tender potatoes, and crisp green beans together with a rich balsamic glaze that makes every bite feel special.

Ingredients
For the Chicken
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Vegetables
1 1/2 pounds baby potatoes
12 ounces fresh green beans, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Balsamic Sauce
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 tablespoons butter
1 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 400°F. Lightly grease a large 9 by 13 inch baking dish.
Place the baby potatoes in a microwave safe bowl with 2 tablespoons of water. Cover and microwave for 5 to 6 minutes until slightly tender. Drain well.
Season the chicken with garlic powder, Italian seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown. Transfer the chicken to the baking dish.
Add the potatoes and green beans to the baking dish around the chicken. Drizzle the vegetables with olive oil and season with salt and black pepper.
In the same skillet, add the balsamic vinegar, honey, Dijon mustard, garlic, and Italian seasoning. Simmer for 2 to 3 minutes, stirring often.
Stir in the butter until melted and the sauce is smooth. Pour the balsamic sauce over the chicken and vegetables.
Bake for 18 to 22 minutes until the chicken reaches 165°F and the potatoes are fork tender.
Spoon the sauce from the bottom of the dish over the chicken, sprinkle with parsley, and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 4 | Calories: Approximately 510 per serving

07/10/2026

Creamy Garlic Mushroom Chicken Skillet
Golden chicken, tender mushrooms, and a rich garlic cream sauce come together in one skillet for an easy comfort dinner.

Ingredients:
4 boneless, skinless chicken breasts
8 oz mushrooms, sliced
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 tablespoons chopped parsley
Instructions:
Season chicken on both sides with salt, pepper, and Italian seasoning.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, until golden and cooked through. Remove to a plate.
Add remaining butter and mushrooms to the skillet. Cook for 5 minutes, until browned and tender.
Stir in garlic and cook for 30 seconds.
Pour in chicken broth, scraping up browned bits from the pan.
Stir in heavy cream and Parmesan. Simmer for 3–4 minutes until creamy.
Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes.
Garnish with parsley and serve warm.

Serving Tip: Serve with mashed potatoes, rice, pasta, or roasted vegetables.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4 | Calories: Approximately 520 per serving

07/10/2026

Teriyaki Chicken Fried Rice Casserole
A sweet and savory family-style casserole with tender chicken, colorful fried rice, and glossy teriyaki sauce baked together for an easy dinner.

Ingredients:
3 cups cooked white rice
2 cups cooked chicken, sliced or chopped
1 cup frozen peas and carrots
½ cup corn
2 green onions, sliced
2 eggs, lightly scrambled
¾ cup teriyaki sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger
1 cup shredded mozzarella or cheddar cheese, optional
2 tablespoons chopped parsley or green onions
Instructions:
Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, combine cooked rice, chicken, peas and carrots, corn, green onions, and scrambled eggs.
Add teriyaki sauce, soy sauce, garlic powder, and ginger. Stir until everything is evenly coated.
Spread the rice mixture into the prepared baking dish.
Top with extra sliced chicken and drizzle with a little more teriyaki sauce if desired.
Cover with foil and bake for 20 minutes.
Remove foil, sprinkle with cheese if using, and bake 8–10 minutes more until hot and bubbly.
Garnish with parsley or green onions and serve warm.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 6 | Calories: Approximately 430 per serving

07/10/2026

One-Pan Smoked Sausage, Potatoes and Peppers 🍽
Crispy potatoes, smoky sausage, and colorful peppers come together in one skillet for a hearty, flavor-packed dinner that's quick to make and even easier to clean up!

Ingredients:
14 oz smoked sausage, sliced into ½-inch rounds
1½ pounds Yukon Gold potatoes, diced into 1-inch cubes
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley for garnish
Instructions:
Heat the olive oil in a large 12-inch cast-iron skillet or heavy skillet over medium-high heat. Add the diced potatoes, season with smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper, then cook for 12–15 minutes, stirring occasionally, until they begin to brown and become fork tender.
Push the potatoes to one side of the skillet and add the sliced smoked sausage. Cook for 4–5 minutes, turning occasionally, until the sausage develops a deep golden sear.
Add the chopped onion and bell peppers to the skillet. Cook for 5–6 minutes, stirring frequently, until the vegetables soften while still retaining a slight crunch.
Stir in the minced garlic and butter, cooking for 30–60 seconds until fragrant. If using crushed red pepper flakes, add them now for a little extra kick.
Toss everything together so the sausage, potatoes, and peppers are evenly coated with the seasonings and butter. Continue cooking for 2–3 minutes until everything is heated through and lightly caramelized.
Taste and adjust the seasoning with additional salt and black pepper if needed. Sprinkle the chopped parsley over the top just before serving for a burst of fresh flavor and color.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4–6 | Calories: Approximately 510 per serving

Quotidian Recipes

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