Gleamy Recipes, New York, NY (2026)

07/09/2025

Ingredients (1 serving):
 ½ cup rolled oats
 ½ cup milk of choice (almond, oat, dairy, etc.)
 ¼ cup Greek yogurt (optional, for creaminess and protein)
 ½ cup fresh or frozen blueberries
 1–2 tsp chia seeds (for thickness + fiber)
 1–2 tsp honey or maple syrup (optional, to taste)
 ¼ tsp vanilla extract
 Pinch of salt
Instructions:
1. Combine Ingredients:
o In a jar or container with a lid, stir together:
 Oats
 Milk
 Yogurt
 Blueberries
 Chia seeds
 Sweetener (if using)
 Vanilla and a pinch of salt
2. Mix Well:
o Stir everything together until well combined.
o If using frozen blueberries, they’ll thaw overnight and give a beautiful purple color.
3. Refrigerate:
o Seal the jar/container and refrigerate for at least 4 hours, preferably overnight.
4. Serve:
o Give it a good stir in the morning.
o Add extra blueberries, a drizzle of nut butter, granola, or banana slices on top if desired.
Variations:
 Lemon zest: Add ¼ tsp for a blueberry muffin flavor.
 Protein boost: Mix in 1 scoop of vanilla protein powder and add a splash more milk.
 Vegan: Use plant-based milk and yogurt

07/09/2025

Ingredients:
For the Oats:
 ½ cup rolled oats
 ½ cup milk of choice (dairy or plant-based)
 ½ cup fresh or frozen strawberries
 1–2 tbsp Greek yogurt (optional, for creaminess)
 1 tbsp maple syrup or honey (adjust to taste)
 ½ tsp vanilla extract
 Pinch of salt
 Optional: 1 tbsp chia seeds or flax seeds for fiber
For the Chocolate Shell:
 2 tbsp dark chocolate chips or chopped chocolate
 1 tsp coconut oil
Instructions:
1. Blend the Oats Base:
o In a blender, combine the oats, milk, strawberries, yogurt (if using), maple syrup, vanilla, salt, and any optional seeds.
o Blend until smooth — like a thick smoothie consistency.
2. Pour & Chill:
o Pour the blended mixture into a bowl or jar.
o Refrigerate for at least 2 hours or overnight to thicken. (If you prefer it warm, you can also microwave it later.)
3. Make the Chocolate Shell:
o In a microwave-safe bowl, melt the chocolate and coconut oil in 15–30 second intervals, stirring until smooth.
o Let it cool slightly (so it doesn't melt the oats).
4. Add the Chocolate Shell:
o Once the oats are set/chilled, pour the chocolate over the top.
o Tilt to spread, or use the back of a spoon.
o Let it set in the fridge or freezer for 5–10 minutes until hardened.
5. Crack & Enjoy:
o Crack into the shell with a spoon and dig in!
Optional Toppings:
 Sliced strawberries or bananas
 Crushed nuts or granola
 A dollop of Greek yogurt under the shell

07/09/2025

Ingredients:
 2–3 lbs oxtail, cut into pieces
 1 tbsp browning sauce (optional but traditional)
 1 tbsp soy sauce
 2 tsp salt
 1 tsp black pepper
 2 tsp all-purpose seasoning or beef seasoning
 4 cloves garlic, minced
 1 tbsp fresh thyme or 1 tsp dried
 1 scotch bonnet pepper (whole or sliced, depending on heat level)
 1 onion, chopped
 2 stalks scallion (green onion), chopped
 1 tbsp brown sugar
 1 tbsp ketchup (optional but adds depth)
 2 cups beef broth or water
 1 (14 oz) can butter beans (drained)
 1 tbsp oil (for browning)
🥘 Instructions:
1. Season the oxtail:
 In a large bowl, mix oxtail with browning sauce, soy sauce, garlic, thyme, salt, pepper, onion, scallion, and all-purpose seasoning.
 Let marinate for at least 1 hour, or overnight for best flavor.
2. Brown the meat:
 Heat oil in a heavy pot or Dutch oven over medium-high heat.
 Add brown sugar and let it melt and caramelize slightly.
 Add oxtail pieces and sear until browned on all sides.
3. Build the stew:
 Add beef broth, ketchup, and the whole scotch bonnet (don't break it if you want less heat).
 Bring to a boil, then lower heat and cover. Simmer for 2.5 to 3 hours, stirring occasionally, until meat is tender and falling off the
bone. Add more liquid if needed.
4. Add butter beans:
 In the last 20–30 minutes of cooking, add butter beans and let them warm through and absorb the flavor.
 Adjust salt, pepper, or spice to taste.
🍚 Serve with:
 Steamed white rice or rice and peas
 Fried plantains
 A drizzle of the gravy on everything 😍

07/09/2025

Ingredients:
For the steak:
 1 thick-cut ribeye steak (bone-in or boneless)
 Salt & freshly ground black pepper
 1 tbsp olive oil or neutral oil
For the toppings:
 2–3 beef marrow bones, split lengthwise (ask your butcher)
 1 cup mushrooms, sliced (cremini, shiitake, or mix)
 1 large onion, thinly sliced
 2–3 cloves garlic, minced
 1 tsp fresh thyme (optional)
 1 tbsp butter
🔥 Instructions:
1. Roast the bone marrow:
 Preheat oven to 450°F / 230°C.
 Place marrow bones cut-side up on a tray. Sprinkle lightly with salt.
 Roast for 15–20 minutes until the marrow is soft and slightly bubbling but not melted away.
 Scoop marrow into a bowl and gently mash. Keep warm.
2. Caramelize onions & sauté mushrooms:
 In a skillet over medium-low heat, melt butter.
 Add onions and cook slowly for 15–20 minutes until golden and soft.
 Add mushrooms, garlic, and thyme. Sauté until mushrooms are browned and any moisture evaporates.
 Stir in the roasted bone marrow. Mix well and keep warm.
3. Cook the ribeye:
 Bring steak to room temp. Season generously with salt and pepper.
 Heat a cast iron skillet over high heat. Add oil.
 Sear steak 3–5 min per side for medium-rare (adjust to thickness), basting with butter if you like.
 Let rest for 5–10 minutes.
4. Assemble:
 Slice steak and spoon the marrow-mushroom-onion mixture generously over the top.
 Optional: finish with flaky salt and fresh herbs.
🥂 Serve with:
 Crusty bread to soak up that marrow
 Mashed potatoes or polenta
 A bold red wine (Cabernet, Syrah)

07/09/2025

🍗 Ingredients:
For the marinade:
 2 cups strong black tea (like Earl Grey or English Breakfast), cooled
 Juice of 2 lemons
 Zest of 1 lemon
 2 tablespoons soy sauce
 2 cloves garlic, minced
 1 teaspoon salt
 1 tablespoon sugar
 1/2 teaspoon black pepper
 1 kg (2 lbs) chicken pieces (drumsticks, thighs, or wings)
For the coating:
 1 1/2 cups all-purpose flour
 1/2 cup cornstarch
 1 teaspoon paprika
 1 teaspoon salt
 1/2 teaspoon pepper
 1/2 teaspoon garlic powder
For frying:
 Vegetable oil (enough to deep-fry)
👩🍳 Instructions:
1. Marinate the chicken:
o In a large bowl, mix the tea, lemon juice, zest, soy sauce, garlic, salt, sugar, and pepper.
o Add chicken and marinate in the fridge for at least 2–4 hours (overnight is best).
2. Prepare the flour coating:
o In a bowl, mix flour, cornstarch, paprika, salt, pepper, and garlic powder.
3. Coat the chicken:
o Remove chicken from the marinade and let excess liquid drip off.
o Dredge in the flour mixture, pressing firmly to coat well.
o Let coated chicken rest for 10 minutes (helps the crust stick better).
4. Fry the chicken:
o Heat oil to 350°F (175°C).
o Fry chicken in batches for about 10–14 minutes (depending on size), until golden brown and cooked through.
o Let rest on a wire rack or paper towels.
🍋 Bonus:
Squeeze fresh lemon juice on top before serving for a zingy finish.

07/07/2025

Ingredients (makes ~12 pig shots):
 12 slices of thick-cut bacon
 1 smoked sausage or kielbasa, sliced into 1/2-inch rounds
 2 eggs
 1/2 cup shredded cheddar cheese
 2 tablespoons cream cheese (softened)
 1 chipotle pepper in adobo, minced (+ 1 tsp of the sauce)
 1 tablespoon chopped green onions (optional)
 Toothpicks for securing
🔥 Instructions:
1. Preheat your smoker or oven to 375°F (190°C).
2. Prep the base: Slice sausage into 1/2-inch thick rounds.
3. Wrap bacon around each sausage slice to form a “shot glass” shape. Secure with a toothpick.
4. Make the filling: In a bowl, beat the eggs. Stir in cheddar, cream cheese, minced chipotle, adobo sauce, and green onions.
5. Fill each bacon cup with the chipotle egg-cheese mixture. Don’t overfill — it will puff up as it cooks.
6. Cook:
o In the smoker: ~45–60 minutes until bacon is crisp and filling is set.
o In the oven (on a rack over a tray): ~30–40 minutes.
7. Cool slightly and serve warm. They're spicy, smoky, and creamy — total flavor bombs!

07/07/2025

🍬 Ingredients:
1. Powdered sugar (icing sugar) – 1 cup
2. Marshmallows – 200 g (mini or regular size)
🧂 Instructions:
1. Prepare a tray or plate with parchment paper or dusted with powdered sugar to prevent sticking.
2. Melt the marshmallows in the microwave (30 seconds, stir, and repeat until fully melted) or use a double boiler.
3. Gradually add the powdered sugar while stirring with a spatula. It will be sticky at first but will become smooth and pliable.
4. Knead the mixture (you can dust your hands with powdered sugar to prevent sticking) until it becomes like a dough.
5. Shape it: roll it out and cut into pieces or form it into traditional marshmallow shapes.
6. Let them dry for a few hours at room temperature to set.

07/07/2025

Ingredients
 3 ripe avocados
 1 small lime (about 2 Tbsp juice), plus extra wedges for serving
 ½ tsp kosher salt (adjust to taste)
 ¼ tsp ground cumin (optional, for warmth)
 ¼ tsp chili powder or smoked paprika (optional, for depth)
 1 small tomato, seeded and finely diced
 2 Tbsp finely chopped red onion or white onion
 1–2 jalapeño peppers, seeded and minced (adjust for heat)
 2 Tbsp chopped fresh cilantro
 Freshly ground black pepper, to taste
Instructions
1. Prep the avocados:
o Cut each avocado in half, remove the pit, and scoop the flesh into a medium bowl.
2. Mash & season:
o Add lime juice and salt to the avocado.
o Using a fork or potato masher, mash to your preferred texture—smooth or slightly chunky.
o Stir in cumin and chili powder if using.
3. Build the flavors:
o Gently fold in tomato, onion, jalapeño, and cilantro.
o Taste and season with additional salt, pepper, or lime juice as needed.
4. Rest & serve:
o Let sit 5–10 minutes at room temperature to let flavors meld.
o Serve with tortilla chips, tacos, grilled meats, or veggies.
Tips & Variations
 Textural contrast: Stir in a handful of diced mango or pomegranate seeds.
 Creamier guac: Fold in 1–2 Tbsp sour cream or crumbled queso fresco.
 Spicy kick: Use serrano peppers or add a dash of hot sauce.
 Make-ahead hack: To minimize browning, press a piece of plastic wrap directly onto the guacamole surface before covering and
refrigerating; best eaten within 4 hours.
 Smoky guacamole: Char jalapeño and onion under the broiler or on a grill before chopping and adding

07/07/2025

Ingredients

For the churros:

1 cup (240 ml) water

2 Tbsp (30 g) sugar

½ tsp salt

2 Tbsp (30 g) unsalted butter

1 cup (125 g) all-purpose flour

2 large eggs

Vegetable oil (for frying)

For the coating:

½ cup (100 g) sugar

1 Tbsp (8 g) cinnamon

Optional chocolate sauce:

½ cup (90 g) chocolate chips

¼ cup (60 ml) heavy cream

Instructions
Prepare Coating & Sauce

Mix sugar and cinnamon in a bowl; set aside.

For chocolate sauce: Heat chocolate chips and cream in microwave (20-sec bursts), stirring until smooth.

Make Churro Dough

In a saucepan, bring water, sugar, salt, and butter to a boil.

Remove from heat, stir in flour quickly until smooth and dough pulls from sides.

Add Eggs

Cool dough for 2 minutes.

Transfer to a bowl and beat in eggs one at a time until dough is glossy and pipeable.

Fry Churro Bites

Heat 2–3 inches of oil in a pot to 350 °F (175 °C).

Pipe 1-inch pieces into oil, cutting with scissors or a knife.

Fry 2–3 mins until golden; drain on paper towels.

Coat & Serve

While warm, toss in cinnamon-sugar.

Serve with chocolate sauce or dulce de leche.

Tips & Variations
Air fryer: Spray with oil and bake at 375 °F (190 °C) for 8–10 mins, shaking halfway.

Flavor twist: Use pumpkin spice or add cayenne to sugar mix.

Savory version: Skip sugar/cinnamon, coat with garlic-parmesan, serve with marinara.

Make-ahead: Pipe dough onto trays, refrigerate (covered) up to 4 hrs; fry directly.

07/07/2025

Ingredients
 1 cup (240 g) Nutella
 1 cup (180 g) semi-sweet chocolate chips
 1 (14 oz/397 g) can sweetened condensed milk
Equipment
 Microwave-safe bowl
 8×8 inch (20×20 cm) square pan
 Parchment paper
 Spatula
Instructions
1. Prep the pan:
o Line the 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine ingredients:
o In a large microwave-safe bowl, add Nutella, chocolate chips, and sweetened condensed milk.
3. First heat & stir:
o Microwave on high for 1 minute.
o Stir vigorously until smooth and glossy (the chocolate chips may still be bit melted—stir thoroughly to incorporate).
4. Second heat if needed:
o If the mixture isn’t fully smooth, microwave in 15 second intervals, stirring after each, until completely melted and
uniform.
5. Pour & chill:
o Pour the fudge mixture into the prepared pan, using a spatula to smooth the top.
6. Set:
o Refrigerate for at least 2 hours, or until firm.
7. Cut & serve:
o Lift the set fudge out using the parchment overhang.
o Cut into 16 small squares with a sharp knife.
Variations & Tips
 Sea salt sprinkle: Just before chilling, sprinkle flaky sea salt on top for a sweet-salty contrast.
 Nuts or mix-ins: Fold in ½ cup chopped hazelnuts, almonds, or mini marshmallows after the first stir.
 Layered fudge: After pouring half into the pan, chill until slightly set (about 20 min), then add a layer of peanut butter or white
chocolate before topping with the remaining fudge.
 Storage: Keep in an airtight container in the fridge for up to 1 week (or freeze for up to 3 months).

Gleamy Recipes

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