Grandma's cooking, New York, Brooklyn, NY (2026)

06/13/2026

Curry crab what’s your choice of a side

06/13/2026

Ultimate Steak & Eggs Breakfast Plate with Crispy Potatoes and Cinnamon Rolls 🥩🍳🥔

Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 3
Calories: About 980 per serving

Ingredients
🥔 3 medium Yukon gold potatoes, diced
🫒 2 tbsp olive oil, divided
🧂 1½ tsp salt, divided
🌶️ 1 tsp black pepper, divided
🥩 1½ lb / 680 g flank steak or sirloin steak
🧄 1 tsp garlic powder
🌶️ 1 tsp smoked paprika
🧈 3 tbsp butter, divided
🥚 6 large eggs
🥛 2 tbsp milk or cream
🌶️ ¼ cup diced roasted red peppers
🌿 3 tbsp chopped chives, divided
🥐 6 prepared cinnamon rolls with icing, baked or warmed according to package directions
Instructions
Start the potatoes. Boil diced potatoes in salted water for 3 minutes, then drain and let them steam-dry. BBC Good Food uses a short parboil for sautéed potatoes, which helps the centers soften before crisping in the pan.
Crisp the potatoes. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add potatoes, ½ tsp salt, ¼ tsp pepper, and roasted red peppers, then cook 12–15 minutes, turning occasionally, until golden with browned edges.
Season the steak. Pat steak very dry and rub with 1 tbsp olive oil, garlic powder, smoked paprika, ¾ tsp salt, and ½ tsp pepper. Drying and seasoning well supports the strong crust shown in the photo; Serious Eats also recommends patting steak dry before searing.
Sear the steak. Heat a heavy skillet or grill pan over medium-high heat and add 1 tbsp butter. Cook steak for 3–5 minutes per side, depending on thickness, until browned outside and about 125°F / 52°C for medium-rare or 135°F / 57°C for medium.
Rest and slice. Transfer steak to a board and rest for 5–7 minutes, then slice against the grain into strips. Serious Eats lists medium-rare steak in the 120–130°F / 49–54°C range, which matches the rosy center in the image.
Scramble the eggs. Whisk eggs with milk or cream, ¼ tsp salt, and ¼ tsp pepper. Melt 1 tbsp butter in a nonstick skillet over medium-low heat and cook 3–5 minutes, stirring gently, until soft, creamy curds form; Food Network’s scrambled egg guidance also favors medium-low to low heat for tender eggs.
Warm the cinnamon rolls. Bake or reheat the prepared cinnamon rolls according to package directions, usually 12–18 minutes at 350°F / 175°C if refrigerated. Drizzle with icing while warm.
Plate the breakfast. Arrange sliced steak, scrambled eggs, crispy potatoes, and cinnamon rolls on a large plate. Sprinkle chives over the steak, eggs, and potatoes before serving.
Helpful Notes & Variations

For a faster version, use leftover roasted potatoes and store-bought cinnamon rolls. For extra-rich eggs, use cream instead of milk and pull the pan off the heat just before the eggs look fully set. Add hot sauce, sautéed onions, or extra roasted peppers to the breakfast potatoes.

06/13/2026

**Teriyaki Pineapple Chicken & Rice Stuffed Peppers – Sweet, Savory & Easy Dinner Recipe**

Hello lovely friends! Looking for a dinner that’s bursting with flavor, incredibly simple to make, and oh-so-satisfying? Then get ready to fall in love with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers! They're a wonderful weeknight meal that feels a little special without any fuss. Perfect for a relaxed evening!

This recipe is designed to be gentle on the tummy and easy on the hands, using common ingredients you likely already have. Let’s get cooking!

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30-35 minutes

**Here’s what you’ll need:**

**For the Peppers:**
* 4 medium bell peppers (any color you like!)
* 1 tablespoon olive oil
* **For the Filling:**
* 1 pound boneless, skinless chicken breast, cut into small, bite-sized pieces
* 1 cup cooked white rice (leftovers are perfect!)
* 1 (8-ounce) can crushed pineapple, drained well
* 1/4 cup teriyaki sauce (store-bought is fine!)
* 1/4 cup finely chopped onion
* 1/4 cup shredded carrots (pre-shredded makes it extra easy!)
* 1 tablespoon soy sauce (or tamari for gluten-free)
* 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
* Salt and black pepper to taste
* **Optional Toppings:**
* Sesame seeds
* Chopped fresh green onions
**Let’s Make Some Magic! ✨**

**Prep Your Peppers:** Preheat your oven to 375°F (190°C). Slice the tops off your bell peppers and gently remove the seeds and membranes from the inside. You want them to stand upright, so trim a little off the bottom if needed to make them stable.
2. **Give Them a Head Start:** Place the hollowed-out peppers in a baking dish. Drizzle them with olive oil and bake for about 10-15 minutes while you prepare the filling. This helps them soften up nicely.
3. **Whip Up the Filling:** In a medium bowl, combine the cooked chicken pieces, cooked rice, drained crushed pineapple, teriyaki sauce, chopped onion, shredded carrots, soy sauce, and minced ginger.
4. **Season with Love:** Gently mix everything together. Add salt and pepper to your liking. Give it a little taste – does it need a touch more teriyaki or soy sauce? You're the chef!
5. **Stuff Those Peppers:** Carefully spoon the delicious filling into the pre-baked bell peppers, filling them generously.
6. **Bake to Perfection:** Place the stuffed peppers back into the baking dish. Cover the dish loosely with foil. Bake for another 20-25 minutes, or until the chicken is cooked through and the peppers are tender.
7. **Finishing Touches (Optional):** For a little extra flair, sprinkle with sesame seeds and chopped green onions just before serving.
And there you have it! A vibrant, flavorful, and incredibly easy dinner that’s sure to be a hit. Enjoy every delicious bite, and don't forget to share your culinary creations with us!

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Grandma's cooking

06/13/2026

Lobster And Lamb Plate With Loaded Mashed Potatoes

Juicy lobster and lamb with cheesy loaded mashed potatoes for a rich high protein special dinner

Ingredients:

8 lamb chops
2 tbsp olive oil
3 cloves garlic minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp paprika
2 lobster tails
2 tbsp butter
2 cloves garlic minced
1 tsp paprika
1/2 tsp black pepper
1 tbsp lemon juice
Salt to taste
4 large potatoes peeled and cubed
4 tbsp butter for potatoes
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup turkey bacon bits
2 green onions chopped
Salt to taste
Black pepper to taste

Directions:

Boil potatoes in salted water until fork tender then drain
Mash potatoes with butter milk sour cream salt and black pepper
Stir in cheddar cheese turkey bacon and green onions then set aside
Season lamb chops with salt black pepper thyme and paprika
Heat olive oil in a skillet over medium high heat
Sear lamb chops until browned and cooked to desired doneness
Add garlic and cook briefly until fragrant
Cut lobster tails open and place on a baking tray
Mix melted butter garlic paprika black pepper lemon juice and salt
Brush mixture over lobster tails
Broil for 8 to 10 minutes until tender and lightly golden
Plate mashed potatoes and top with lamb chops and lobster tails

Serving: 2

Calories: 820
Net Carbs: 32g
Protein: 56g
Fat: 48g

Tips or Variations:

Use ribeye steak instead of lamb for a classic surf and turf option
Add roasted asparagus or broccoli for a balanced plate
Swap cheddar with a cheese blend for more flavor in potatoes
Drizzle extra garlic butter over lobster before serving

06/12/2026

Creamy Lemon Chicken with Garlic Rice, Roasted Potatoes & Broccoli
"After a long day, I finally cracked the code to dinner bliss — and it all starts with this creamy lemon chicken! Each bite is a zesty hug that wraps around a cozy plate of garlic rice and perfectly roasted potatoes. Trust me, your taste buds will thank you!"
Ingredients
1½ lbs boneless, skinless chicken breasts
1 cup heavy cream
2 cups cooked jasmine rice
1 lb baby potatoes, halved
Reacipe in First Coʍmеոτl

06/11/2026

Honey Garlic Glazed Chicken Drumsticks 🍗🥗

This easy chicken dinner brings sweet, smoky drumsticks and a fresh salad together for a simple plate that totally hits.

📝 Ingredients:

For the chicken:
8 chicken drumsticks
2 tbsp olive oil
2 tbsp honey
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
½ tsp onion powder
½ tsp black pepper
1 tsp salt
½ tsp chili flakes, optional

For the salad:
4 cups chopped lettuce
1 cucumber, sliced
2 tomatoes, halved or sliced
½ red onion, thinly sliced
1 tbsp olive oil
1 tbsp lemon juice or vinegar
Salt and pepper, to taste

🍽️ How to Make It:

1️⃣ Season the Chicken:

Pat the drumsticks dry, then toss them with olive oil, salt, pepper, paprika, onion powder, and chili flakes for a flavorful baked drumsticks base.

2️⃣ Make the Glaze:

Mix honey, soy sauce, brown sugar, lemon juice, and minced garlic in a small bowl. This honey garlic glaze gives the chicken that shiny, sticky finish.

3️⃣ Bake Until Golden:

Place the chicken on a lined baking sheet and bake at 400°F for 35–40 minutes, turning once, until the skin is browned and the inside is fully cooked.

4️⃣ Brush and Caramelize:

Brush the drumsticks with the glaze during the last 10 minutes of baking. Broil for 2–3 minutes if you want extra color on your glazed chicken drumsticks.

5️⃣ Build the Salad:

Add lettuce, cucumber, tomatoes, and red onion to a bowl. Toss lightly with olive oil, lemon juice, salt, and pepper for a crisp fresh garden salad.

6️⃣ Serve It Up:

Plate the sticky chicken beside the salad and serve warm. It’s a simple weeknight meal that feels like a little homemade win.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serving: 4 people
Calories: ~430 per serving | Protein: ~32g per serving

06/11/2026

Herb Chicken Thighs with Buttery Mashed Potatoes & Fresh Tomato Salsa

Prep: 15 min | Cook: 35 min | Total: 50 min

Servings: 4 | Calories: ~620 per serving

Ingredients:

Chicken

8 boneless skin-on chicken thighs (or 6 bone-in)

1 tbsp olive oil

1 tbsp butter

4 garlic cloves, minced 🧄

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 tsp dried oregano

2 tbsp chopped parsley 🌿

Mashed Potatoes

900 g (2 lb) potatoes, peeled and cubed 🥔

80 ml (⅓ cup) warm milk

60 g (4 tbsp) butter

Salt to taste

Fresh Tomato Salsa

2 medium tomatoes, diced 🍅

¼ red onion, finely chopped

1 tbsp chopped parsley

1 tsp olive oil

Pinch of salt and black pepper

Instructions:

Boil potatoes in salted water for 18–20 minutes until fork tender. Drain and mash with warm milk, butter, and salt until creamy. Make a small well and spoon extra melted butter on top.

Season chicken with paprika, oregano, salt, and pepper.

Heat olive oil in a skillet over medium-high heat. Add chicken and cook 6–8 minutes per side until deeply golden and cooked through (internal temp 74°C / 165°F).

Lower heat. Add butter and garlic, spoon the pan juices over the chicken for 1–2 minutes, then finish with parsley.

Mix tomato, red onion, parsley, olive oil, salt, and pepper in a bowl.

Plate mashed potatoes, add tomato salsa over one portion, place chicken alongside, and drizzle the garlic-herb juices over everything.

06/11/2026

awesome sushi preparation 🍣👌😋🥢

06/11/2026

**Surf and Turf Kebabs with Chimichurri - Flavor-Packed Skewers **

Hello dear friends! We've got a fantastic recipe today that's bursting with vibrant flavor and perfect for a delightful meal: Surf and Turf Kebabs with a zesty Chimichurri sauce! These skewers are wonderfully easy to make and sure to impress your taste buds. Let's get cooking!

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 10-12 minutes

**Ingredients:**

**For the Kebabs:**

1 pound sirloin steak, cut into 1-inch cubes (choose a tender cut!)
* 1 pound large shrimp, peeled and deveined
* 1 large red bell pepper, cut into 1-inch pieces
* 1 large yellow bell pepper, cut into 1-inch pieces
* 1 medium red onion, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* Salt and freshly ground black pepper to taste
* Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
**For the Chimichurri Sauce:**

1 cup fresh parsley, finely chopped
* 1/2 cup fresh cilantro, finely chopped (if you don't care for cilantro, just double the parsley!)
* 2-3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons fresh lime juice (from about 1 lime)
* 1/2 teaspoon dried oregano
* Pinch of red pepper flakes (optional, for a tiny bit of warmth)
* Salt and freshly ground black pepper to taste
**Instructions:**

**Prep the Veggies & Steak:** In a medium bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. In a separate bowl, toss the bell pepper and red onion pieces with the remaining 1 tablespoon of olive oil, salt, and pepper.
2. **Assemble the Kebabs:** Thread the marinated steak cubes, shrimp, bell pepper pieces, and red onion pieces onto the skewers, alternating the ingredients. Don't pack them too tightly, as this helps them cook evenly.
3. **Make the Chimichurri:** While your kebabs are waiting, let's whip up the sauce! In a small bowl, combine the chopped parsley, cilantro (if using), minced garlic, olive oil, lime juice, oregano, and red pepper flakes (if using). Stir well to combine. Season with salt and pepper to your liking.
4. **Cook the Kebabs:**
* **Grilling:** Preheat your grill to medium-high heat. Grill the kebabs for 5-6 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
* **Broiling (Oven):** Preheat your broiler. Place the kebabs on a baking sheet lined with foil. Broil for 5-6 minutes per side, turning once, until cooked through. Keep an eye on them to prevent burning!
* **Pan-Frying:** Heat a large skillet or grill pan over medium-high heat with a little oil. Cook the kebabs in batches, turning occasionally, for about 10-12 minutes, until everything is cooked through.
5. **Serve and Enjoy:** Once cooked, remove the kebabs from the heat. Drizzle generously with the fresh Chimichurri sauce and serve immediately. These are wonderful served with a side of rice or a light salad.
This recipe is so versatile and delicious! The bright, herbaceous chimichurri is the perfect complement to the savory steak and sweet shrimp. Enjoy this flavorful adventure in your kitchen! Let us know if you give it a try! .

06/08/2026

Bim’s bublerly Sourdough Focaccia
Recipe:
500 g. Bread flour
100 g. Active starter
425 g. Water
10 g, Olive oil
10 g. Lard (to make nice Tex and creat umami flavor)
10 g. Salt
15 g. Honey or Sugar or Maple syrup.

In the large bowl add starter water, sugar, flour and olive oil mixed until everything combine well. Rest the dough for 30 minutes then add salt then mixed well and make sure all salt combine in flour evenly, rest the dough in control temperature at 25 degrees Celsius for 30 minutes then straight and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Put the dough in to baking tray and Proofing the dough for 2-4 hours in control temperature. After 2-3 hours the dough will be double in size then cold re**rd in the fridge oven night 12-24 hour

In the morning preheat the oven at 220 degrees Celsius for 30 minutes, in the meantime drizzle some olive oil, salt and any preference topping and decorate nicely and bake for about 30 minutes until the crust gets golden brown.
🥰. Enjoy Baking Bim

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