Emma's Recipes, 124 Prairie Street Box 66, Whiteside, MO (2026)

12/25/2025

Indulge in a creamy and flavorful dish with Chicken Buttered Noodles, perfect for a quick weeknight dinner.

- Ingredients
2 boneless, skinless chicken breasts
8 oz (about 225g) egg noodles or your preferred pasta
4 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon dried parsley (or fresh parsley for garnish)
1 tablespoon olive oil
1 cup chicken broth (preferably low-sodium)
½ cup heavy cream
Salt and black pepper, to taste
Optional: Grated parmesan cheese for topping
Optional: Red pepper flakes for added spice

- Directions
Cook the Chicken: Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.

Sear the Chicken: Once the skillet is hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.

Cook the Noodles: While the chicken is cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain the noodles, reserving about ½ cup of the pasta cooking water.

Melt the Butter: In the same skillet used to cook the chicken, reduce the heat to medium. Add the butter and allow it to melt, scraping up any flavorful bits from the bottom of the pan.

Sauté the Garlic: Once the butter is melted, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Add the Chicken Broth and Cream: Pour in the chicken broth and bring it to a simmer. Allow it to cook for 3-4 minutes, reducing slightly. Then, stir in the heavy cream and let the sauce simmer for an additional 3-4 minutes, thickening slightly.

Toss the Noodles: Add the drained noodles to the skillet, tossing them gently in the butter sauce until they are evenly coated. If the sauce seems too thick, add a little bit of the reserved pasta water to loosen it up.

Add the Chicken: Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.

Season and Garnish: Taste the dish and adjust the seasoning with salt and pepper if needed. Sprinkle the parsley over the top and, if you like, add some red pepper flakes for a little heat.

Serve: Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese, if desired.

- Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 650 | Servings: 4

12/25/2025

A comforting and creamy pasta dish that brings all the classic flavors of chicken pot pie in every delightful bite.

- Ingredients
8 ounces of pasta (fusilli or penne)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon dried thyme
1 cup chicken broth
1 cup heavy cream
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh parsley for garnish

- Directions
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent.
3. Stir in the shredded chicken, mixed vegetables, and thyme; cook for about 5 minutes, allowing the flavors to meld.
4. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.
5. Add the cooked pasta to the skillet, mixing until everything is well combined and the pasta is coated with the sauce.
6. Stir in the shredded cheddar cheese, allowing it to melt and create a creamy texture.
7. Season with salt and pepper to taste, adjusting as needed for flavor.
8. Serve warm, garnished with fresh parsley for a touch of color and freshness.

- Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 620 | Servings: 4

12/25/2025

Tender, juicy chicken breasts baked to perfection with a creamy, cheesy topping that will leave you craving more!

- Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or plain Greek yogurt for a lighter version)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon paprika or Italian seasoning (for topping)

- Directions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.

Pound the chicken breasts to an even thickness of about ¾ inch to ensure they cook uniformly.

In a medium-sized bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are blended smoothly.

Spread the creamy mixture generously on top of each chicken breast, ensuring the entire surface is covered.

Place the coated chicken breasts in the prepared baking dish and sprinkle with optional paprika or Italian seasoning for an extra touch of flavor.

Bake uncovered for 35–45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The top should be beautifully golden.

Allow the chicken to rest for 5 minutes before serving to retain its maximum juiciness.

- Prep Time: 10 minutes | Cooking Time: 35-45 minutes | Total Time: 50-55 minutes | Kcal: Approximately 400 per serving | Servings: 4

12/25/2025

Savor the comforting flavors of French Onion Chicken Orzo Casserole. A creamy, cheesy dish that's perfect for weeknight dinners!

- Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions (thinly sliced)
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves (minced)
1 1/2 cups orzo pasta
2 cups cooked shredded chicken (rotisserie works well)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream (or half and half for lighter option)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze (for added depth)

- Directions
Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Incorporate the minced garlic during the last 1–2 minutes to enhance the flavor.

Add Orzo and Chicken: Stir in the orzo and cook for 2 minutes, allowing it to lightly toast. Next, add the shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix thoroughly to combine the ingredients.

Pour in Liquids: Add the chicken broth and cream to the mixture. Bring to a gentle simmer, then reduce heat to low. Cover and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.

Add Cheese: Stir in 1 cup of mozzarella and the Parmesan cheese, mixing until they melt and the mixture becomes creamy.

Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole. Bake uncovered for 10–15 minutes until it is bubbly and golden on top.

Serve: Allow the casserole to rest for 5–10 minutes before serving. If desired, garnish with fresh thyme or parsley for a lovely touch.

- Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: Approximately 620 per serving | Servings: 6

12/24/2025

A fusion dish that combines the flavors of sushi with the ease of a bake, perfect for a cozy night in!

- Ingredients
2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet (skinless and diced)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions (chopped, plus extra for garnish)
1 sheet nori (cut into small strips)
to taste tobiko (optional for garnish)

- Directions
Preheat your oven to 375°F (190°C). Cook the sushi rice according to package instructions, rinsing it under cold water before cooking it in a rice cooker or pot until tender.

In a mixing bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture. Spread the rice evenly in the bottom of a baking dish and allow it to cool slightly.

In another bowl, mix together the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined, adjusting the spiciness to your preference. Spread the salmon mixture evenly over the rice in the baking dish.

Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden. After baking, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.

Serve warm, using a spoon to scoop out portions, and enjoy the delightful flavor combination of this spicy salmon sushi bake!

- Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 450 | Servings: 4

12/24/2025

Warm and comforting, this Chicken Pot Pie with a delectable Red Lobster-inspired biscuit topping will delight your taste buds.

- Ingredients
3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
1 cup frozen mixed vegetables (Peas, carrots, and corn.)
1 cup cream of chicken soup
1 teaspoon garlic powder (For filling and biscuit topping.)
1 teaspoon onion powder
To taste: salt and pepper
1/2 cup chicken broth
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter (Cold and cubed.)
1 cup shredded cheddar cheese
3/4 cup milk
1 tablespoon garlic powder (For a Red Lobster touch.)

- Directions
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.

Transfer the filling to your casserole or pie dish, spreading it evenly.

In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.

Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.

Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.

Allow to cool for a few minutes before serving.

- Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 500 | Servings: 6

12/24/2025

Indulge in a comforting dish with a rich flavor profile. This juicy French onion pot roast is perfect for family gatherings.

- Ingredients
3-4 lbs beef chuck roast,
2 large onions, thinly sliced,
1 can (10.5 oz) French onion soup,
1 cup beef broth,
2 tbsp Worcestershire sauce,
2 cloves garlic, minced,
Salt and pepper to taste,
Fresh thyme for garnish

- Directions
1. Preheat your oven to 300°F (150°C).
2. In a large skillet, heat some oil over medium heat. Add the sliced onions and cook until they are caramelized, about 15-20 minutes.
3. Season the beef chuck roast with salt and pepper.
4. In a roasting pan, combine the caramelized onions, French onion soup, beef broth, Worcestershire sauce, and minced garlic. Place the seasoned roast on top.
5. Cover the pan with a lid or aluminum foil and roast in the oven for about 3-4 hours, or until the meat is tender.
6. Let it rest for a few minutes before slicing.
7. Garnish with fresh thyme and serve.

- Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3-4 hours 15 minutes | Kcal: Approx. 600 per serving | Servings: 6-8

12/24/2025

Bright, fresh, and full of flavor, these Greek chicken bowls are perfect for a quick weeknight dinner or meal prep.

- Ingredients
chicken breasts, olive oil, garlic, lemon juice, salt, pepper, cucumber, tomatoes, red onion, kalamata olives, feta cheese, tzatziki sauce (yogurt, garlic, cucumber, dill, lemon juice)

- Directions
1. Begin by marinating the chicken breasts in a mixture of olive oil, minced garlic, lemon juice, salt, and pepper for at least 30 minutes to allow the flavors to pe*****te.
2. Once marinated, grill or pan-cook the chicken over medium heat until it is fully cooked through and golden on the outside, about 6-7 minutes per side.
3. While the chicken is cooking, prepare the tzatziki sauce by combining yogurt with minced garlic, grated cucumber, chopped dill, and a squeeze of lemon juice. Mix well until everything is combined.
4. Next, chop fresh veggies including cucumber, tomatoes, and red onion into bite-sized pieces for your bowl.
5. Once the chicken is done, slice it into strips and arrange it in a bowl alongside the chopped veggies and a handful of kalamata olives.
6. Finish by drizzling generous amounts of tzatziki sauce over the top, followed by crumbled feta cheese. Serve and delight in the vibrant flavors!

- Prep Time: 30 mins | Cooking Time: 15 mins | Total Time: 45 mins | Kcal: 450 | Servings: 4

12/23/2025

These crispy chicken taquitos are a delicious snack or dinner option, featuring a creamy filling wrapped in golden tortillas.

- Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa (mild or spicy)
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese

- Directions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
3. Warm the tortillas in the microwave for about 20 seconds to make them pliable.
4. Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly.
5. Place taquitos seam-side down on the prepared baking sheet.
6. Lightly brush with oil or spray with cooking spray.
7. Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
8. Serve warm with sour cream, guacamole, or your favorite toppings.

- Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 350 | Servings: 4

12/23/2025

Delight in these Chicken Enchiladas smothered in a creamy white sauce that's easy to prepare and packed with flavor.

- Ingredients
8 flour tortillas
2 cups cooked, shredded chicken
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

- Directions
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the sour cream, cream of chicken soup, cumin, chili powder, salt, and pepper until smooth.
3. In another bowl, combine the shredded chicken with half of the cheese, diced onion, and minced garlic, blending thoroughly.
4. Spoon a portion of the sour cream mixture onto each tortilla, add a generous amount of the chicken mixture, roll it up, and place it seam-side down in a baking dish.
5. Repeat the process with the remaining tortillas and chicken mixture until all are prepared and in the dish.
6. Pour the remaining sour cream sauce evenly over the rolled tortillas and sprinkle with the rest of the cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the top is golden.
8. Garnish with fresh cilantro before serving to add a touch of color and flavor.

- Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: Approximately 400 | Servings: 4-6

12/23/2025

Boldly flavor-packed, these Korean BBQ meatballs paired with a zesty spicy mayo dip are perfect for new cooks and food lovers alike!

Ingredients
1 lb (450g) ground beef or ground chicken
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, finely chopped
¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon gochujang
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
½ cup mayonnaise
1 tablespoon gochujang
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon garlic powder
Sesame seeds
Chopped green onions

Directions
In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined; avoid overmixing, as this can make the meatballs dense.

Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a plate or baking sheet while you heat your preferred cooking surface.

You can cook the meatballs in three different ways: pan-fry for a crispy outer layer, bake in the oven for less mess, or grill them for a smoky flavor. Choose your cooking method and prepare the meatballs accordingly.

In a separate bowl, whisk together ¼ cup soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, minced ginger, and the cornstarch mixture to thicken. Heat gently over low heat until slightly thickened for a flavorful sauce.

For the spicy mayo dip, combine ½ cup mayonnaise, 1 tablespoon gochujang, lime juice, honey, and garlic powder in a bowl. Mix well until smooth.

Once your meatballs are cooked, serve them warm with the spicy mayo dip drizzled atop and garnished with sesame seeds and chopped green onions for a finishing touch.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time 35 minutes | Kcal: 300 (approximate) | Servings: 4-6

12/23/2025

This hearty Amish Hamburger Steak Bake is sure to please your family with its savory flavors and comforting textures.

- Ingredients
1 pound ground beef
1 onion, chopped
1 cup breadcrumbs
1 egg
1 cup beef broth
1 can cream of mushroom soup
Salt and pepper to taste

- Directions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, chopped onion, breadcrumbs, egg, salt, and pepper. Mix thoroughly and shape the mixture into patties.
3. In a skillet over medium heat, brown the patties on both sides until they develop a nice color.
4. Transfer the browned patties to a baking dish.
5. In a separate bowl, mix together the beef broth and cream of mushroom soup. Pour this mixture evenly over the patties in the baking dish.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the patties are cooked through.
7. Serve warm and enjoy your comforting, hearty meal!

- Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 350 | Servings: 4

Emma's Recipes

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