Today Recipes, 37 holmes Street, Buffalo, NY (2026)

08/26/2026

**Creamy Herb Chicken with Golden Baby Potatoes**

Ingredients:

**For the chicken and sauce:**

* 4 boneless, skinless chicken breasts
* 2 tbsp olive oil
* 2 tbsp butter
* 4 cloves garlic, minced
* 1 cup heavy cream
* ½ cup chicken broth
* 1 tsp Dijon mustard
* 1 tsp fresh thyme leaves (or ½ tsp dried)
* 1 tsp fresh rosemary, chopped (or ½ tsp dried)
* ½ tsp paprika
* Salt and pepper, to taste
* Fresh parsley, chopped, for garnish

**For the potatoes:**

* 1 lb golden baby potatoes, halved
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp dried rosemary or thyme
* Salt and pepper, to taste

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Instructions:

1. **Prep the potatoes:**

* Preheat oven to 400°F (200°C).
* Toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
* Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

2. **Cook the chicken:**

* Season chicken breasts with salt, pepper, and paprika.
* Heat olive oil in a large skillet over medium-high heat.
* Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside.

3. **Make the creamy herb sauce:**

* In the same skillet, reduce heat to medium. Add butter and sauté garlic until fragrant (30 seconds).
* Stir in chicken broth and Dijon mustard, scraping up browned bits from the pan.
* Add heavy cream, thyme, and rosemary. Simmer for 3–4 minutes until slightly thickened.
* Return chicken to the skillet, spoon sauce over, and cook 2–3 minutes more to coat.

4. **Serve:**

* Plate the roasted golden baby potatoes alongside the creamy herb chicken.
* Spoon extra sauce over chicken and garnish with fresh parsley.

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✅ **Tips:**

* For extra flavor, roast the potatoes with a splash of lemon juice or a sprinkle of Parmesan.
* You can add a handful of spinach or green beans to the skillet during the last few minutes for a one-pan veggie boost.

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If you want, I can also make a **one-pan version** that cooks the chicken and potatoes together in the creamy herb sauce—super easy for minimal cleanup. Do you want me to do that?

08/26/2026

Feuille Pommes Caramel Pommes

Ingrédients (6 portions)

**Pour les feuilles croustillantes :**

* 1 pâte feuilletée prête à l’emploi
* 2 c. à soupe de sucre

**Pour les pommes :**

* 4 pommes (type Granny Smith ou Golden Delicious)
* 2 c. à soupe de beurre
* 3 c. à soupe de sucre
* 1 c. à café de cannelle (facultatif)
* 1 c. à café de jus de citron

**Pour le caramel :**

* 100 g de sucre
* 2 c. à soupe d’eau
* 80 ml de crème liquide chaude
* 1 pincée de sel (pour un caramel beurre salé)

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Préparation

1️⃣ Préparer les feuilles feuilletées

1. Préchauffez le four à 180°C (350°F).
2. Étalez la pâte feuilletée et découpez-la en rectangles égaux.
3. Saupoudrez légèrement de sucre.
4. Piquez avec une fourchette et enfournez 12–15 minutes jusqu’à ce qu’ils soient dorés et croustillants.
5. Laissez refroidir complètement.

2️⃣ Préparer les pommes

1. Épluchez et coupez les pommes en fines tranches.
2. Faites fondre le beurre dans une poêle.
3. Ajoutez les pommes, le sucre, la cannelle et le citron.
4. Faites cuire 8–10 minutes jusqu’à ce qu’elles soient tendres et légèrement caramélisées.
5. Laissez tiédir.

3️⃣ Préparer le caramel

1. Dans une casserole, mélangez sucre et eau.
2. Faites chauffer sans remuer jusqu’à obtention d’une couleur ambrée.
3. Retirez du feu et ajoutez doucement la crème chaude (attention aux éclaboussures).
4. Ajoutez le sel et mélangez jusqu’à texture lisse.

4️⃣ Montage

1. Déposez une feuille feuilletée.

2. Ajoutez une couche généreuse de pommes.

3. Nappez de caramel.

4. Répétez les couches et terminez par une feuille croustillante.

5. Ajoutez un filet de caramel sur le dessus.

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✨ Astuce gourmande

Servez avec une boule de glace à la vanille ou une cuillère de crème fouettée pour un contraste chaud-froid irrésistible.

Si vous souhaitez une version plus pâtissière façon millefeuille dressé à l’assiette, je peux aussi vous la détailler 😊

08/26/2026

Potato Slices Fried with Pizza

Ingredients

* 3–4 large potatoes
* 1 cup shredded mozzarella cheese
* ½ cup pepperoni, sliced
* ½ cup pizza sauce
* 1 small onion, thinly sliced
* 1 bell pepper, thinly sliced
* 2 tbsp olive oil
* 1 tsp Italian seasoning
* ½ tsp garlic powder
* Salt and black pepper
* Fresh parsley or basil, for garnish
* Optional: grated Parmesan and red pepper flakes

Instructions

1. **Prepare the potatoes:** Wash and thinly slice the potatoes into rounds. Pat them dry.

2. **Fry:** Heat olive oil in a large skillet over medium-high heat. Fry the potato slices in batches for about 4–5 minutes per side, until golden and tender. Season with salt, pepper, garlic powder, and Italian seasoning.

3. **Add vegetables:** Remove excess oil if needed. Add the onion and bell pepper and sauté for 2–3 minutes until slightly softened.

4. **Make it pizza-style:** Arrange the fried potato slices in the skillet. Spoon a little pizza sauce over each slice, then add pepperoni and mozzarella.

5. **Melt the cheese:** Cover the skillet and cook over low heat for 3–5 minutes, until the mozzarella is melted and bubbly.

6. **Finish:** Sprinkle with Parmesan, parsley or basil, and red pepper flakes if desired.

**Tip:** For extra-crispy potatoes, fry them until deeply golden before adding the pizza toppings.

08/26/2026

Yumy

08/26/2026

Assiette Confort **Steakhouse**

Une **assiette confort steakhouse** est un plat copieux inspiré des restaurants de grillades : steak juteux, pommes de terre et accompagnements gourmands. Ces plats sont pensés pour être riches et réconfortants, souvent servis avec frites, légumes ou sauce crémeuse. ([HelloFresh][1])

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Ingrédients (1–2 portions)

* 1 steak de bœuf (entrecôte, contre-filet ou ribeye)
* 2 pommes de terre
* 1 poignée de haricots verts ou brocoli
* 2 tranches de bacon
* 1 œuf (optionnel)
* 1 c. à soupe de beurre
* 1 c. à soupe d’huile d’olive
* Sel et poivre
* 1 gousse d’ail
* Sauce au choix : poivre, champignons ou BBQ

---
Préparation

1. Pommes de terre

1. Couper les pommes de terre en quartiers.
2. Mélanger avec l’huile, sel et poivre.
3. Cuire au four à **200 °C pendant 30–35 min** jusqu’à doré.

2. Steak

1. Sortir le steak du frigo **20 min avant cuisson**.
2. Assaisonner sel et poivre.
3. Saisir dans une poêle chaude avec beurre et ail **3–4 min par côté** selon la cuisson désirée. ([Ma Fourchette][2])

* Faire griller le bacon.
* Cuire les légumes à la vapeur ou à la poêle.
* Option : ajouter **un œuf au plat sur le steak** pour un style steakhouse gourmand. ([Direct Actu][3])

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Montage de l’assiette

Dans une grande assiette :

* Steak au centre
* Pommes de terre rôties
* Légumes verts
* Bacon croustillant
* Napper de sauce

---

✅ **Astuce steakhouse :** ajouter un petit morceau de **beurre à l’ail ou au persil** sur le steak chaud pour plus de saveur.

---

Si tu veux, je peux aussi te donner :

* une **version steakhouse encore plus gourmande (style restaurant)**
* ou une **assiette steakhouse complète avec mac & cheese, frites et sauce poivre**.

08/26/2026

🥭🍗 Mango Chili Chicken Wings

🛒 Ingredients:

* 2 lbs chicken wings (split, tips removed)
* 1 tbsp baking powder (for extra crispiness)
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 1 tsp paprika

🥭 Mango Chili Sauce:

* 1 cup mango puree (fresh or canned)
* 2 tbsp sweet chili sauce
* 1–2 tbsp hot sauce (adjust to taste)
* 1 tbsp soy sauce
* 1 tbsp honey
* 2 cloves garlic (minced)
* 1 tsp grated ginger
* 1 tbsp lime juice
* 1 tsp red chili flakes (optional for extra heat)

---

🔥 Instructions:

1️⃣ Prep the Wings:

1. Preheat oven to 425°F (220°C).
2. Pat wings completely dry with paper towels.
3. Toss wings with baking powder, salt, pepper, garlic powder, and paprika.
4. Place on a wire rack over a baking sheet.

2️⃣ Bake:

* Bake for 45–50 minutes, flipping halfway, until crispy and golden brown.

*(Air fryer option: 400°F for 20–25 minutes, shaking halfway.)*

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3️⃣ Make the Mango Chili Sauce:

1. In a saucepan over medium heat, combine mango puree, sweet chili sauce, hot sauce, soy sauce, honey, garlic, ginger, and lime juice.
2. Simmer for 5–7 minutes until slightly thickened.

---

4️⃣ Toss & Finish:

* Toss hot crispy wings in the mango chili sauce until well coated.
* Garnish with chopped cilantro, sesame seeds, or sliced green onions.

---

🌶️ Flavor Tips:

* For extra sticky wings, return coated wings to oven for 5 minutes.
* Add a splash of orange juice for a citrus twist.
* Want it spicier? Add fresh chopped chili or extra flakes.

Sweet, spicy, sticky, and absolutely irresistible! 😍

08/26/2026

*Potato and Green Bean Salad with Hard-Boiled Eggs**

Ingredients (Serves 4–6)

* **Potatoes:** 1 lb (about 4 medium), peeled and cut into bite-sized chunks
* **Green beans:** 8 oz, trimmed
* **Eggs:** 4 large
* **Red onion:** ½ small, thinly sliced
* **Cherry tomatoes:** 1 cup, halved (optional for color)
* **Fresh herbs:** 2 tbsp chopped parsley or dill

For the Dressing:

* **Olive oil:** 3 tbsp
* **Dijon mustard:** 1 tsp
* **White wine vinegar or lemon juice:** 2 tbsp
* **Honey or sugar:** ½ tsp (optional)
* **Salt and pepper:** to taste

---

Instructions

1. **Cook the eggs:**
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes. Drain and cool in ice water, then peel and quarter.

2. **Cook the potatoes:**
Place potato chunks in salted water, bring to a boil, and cook until just tender (about 10–12 minutes). Drain and let cool slightly.

3. **Blanch the green beans:**
Boil green beans in salted water for 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to preserve color and stop cooking.

4. **Prepare the dressing:**
In a small bowl, whisk together olive oil, Dijon mustard, vinegar, honey, salt, and pepper.

5. **Assemble the salad:**
In a large bowl, combine potatoes, green beans, red onion, and cherry tomatoes. Pour dressing over the top and gently toss.

6. **Add the eggs and herbs:**
Gently fold in quartered eggs and sprinkle with fresh herbs. Adjust seasoning as needed.

7. **Serve:**
Best served slightly chilled or at room temperature.

---

💡 **Tips:**

* For extra flavor, roast the potatoes instead of boiling.
* Add crispy bacon bits for a smoky crunch.
* A dash of paprika on top makes it look extra appealing.

---

If you want, I can also give you a **creamy version** of this salad with a mayonnaise-based dressing that’s more indulgent and rich—great for potlucks. Do you want me to do that?

08/26/2026

Creamy Garlic Paprika Chicken with Crispy Fries

🛒 Ingredients

For the Chicken:

* 4 boneless, skinless chicken breasts
* 1 tsp salt
* ½ tsp black pepper
* 1½ tsp paprika (smoked paprika for deeper flavor)
* 1 tsp garlic powder
* 2 tbsp olive oil
* 4 cloves garlic, minced
* 1 cup heavy cream
* ½ cup chicken broth
* ½ cup freshly grated Parmesan cheese
* 1 tsp Italian seasoning
* 1 tbsp butter
* Fresh parsley, chopped (for garnish)

For the Crispy Fries:

* 4 large russet potatoes, cut into fries
* 3 tbsp olive oil
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp paprika
* ½ tsp garlic powder

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🔥 Instructions

1️⃣ Prepare the Fries

1. Preheat oven to **425°F (220°C)**.
2. Soak cut potatoes in cold water for 30 minutes (removes excess starch for crispier fries).
3. Drain and pat completely dry.
4. Toss with olive oil, salt, pepper, paprika, and garlic powder.
5. Spread on a baking sheet in a single layer.
6. Bake 35–40 minutes, flipping halfway, until golden and crispy.

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2️⃣ Cook the Chicken

1. Season chicken breasts with salt, pepper, paprika, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F).
4. Remove chicken and set aside.

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3️⃣ Make the Creamy Garlic Sauce

1. In the same skillet, melt butter.
2. Add minced garlic and sauté 30 seconds until fragrant.
3. Pour in chicken broth and simmer 2–3 minutes.
4. Stir in heavy cream, Parmesan, and Italian seasoning.
5. Simmer until thickened (about 4–5 minutes).
6. Return chicken to skillet and spoon sauce over top. Simmer 3–4 minutes.

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🍽️ To Serve

Plate creamy garlic paprika chicken and spoon extra sauce over the top.
Serve with crispy fries on the side. Garnish with fresh parsley and extra Parmesan if desired.

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💡 Tips for Extra Flavor

* Add a pinch of red pepper flakes for heat.
* A squeeze of fresh lemon brightens the creamy sauce.
* For ultra-crispy fries, broil the last 2–3 minutes.

Would you like an air fryer version of the fries too?

08/26/2026

**Baked Ratatouille with Tomatoes, Zucchini, and Eggplant**

Ingredients

For the Tomato Sauce

* 2 tablespoons olive oil
* 1 small onion, finely diced
* 3 cloves garlic, minced
* 1 red bell pepper, diced
* 1 (15-ounce) can crushed tomatoes
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* ½ teaspoon dried basil
* Salt and black pepper, to taste

For the Vegetables

* 2 medium zucchini, thinly sliced
* 1 medium eggplant, thinly sliced
* 3–4 Roma tomatoes, thinly sliced
* 1 yellow squash, thinly sliced (optional)
* 2 tablespoons olive oil
* 1 teaspoon Italian seasoning
* Salt and black pepper, to taste

Garnish

* 2 tablespoons chopped fresh basil
* 2 tablespoons chopped fresh parsley
* Grated Parmesan cheese (optional)

Instructions

1. **Preheat the oven** to **375°F (190°C)**. Lightly grease a 9-inch round or 9x13-inch baking dish.

2. **Prepare the sauce:** Heat the olive oil in a skillet over medium heat. Sauté the onion for 4–5 minutes until softened. Add the garlic and bell pepper and cook for another 3–4 minutes.

3. Stir in the crushed tomatoes, tomato paste, thyme, oregano, basil, salt, and pepper. Simmer for 10–15 minutes until slightly thickened.

4. Spread the tomato sauce evenly over the bottom of the prepared baking dish.

5. Arrange the zucchini, eggplant, tomatoes, and yellow squash (if using) in alternating overlapping slices in a circular pattern or rows over the sauce.

6. Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, salt, and pepper.

7. Cover the dish tightly with foil and bake for **40 minutes**.

8. Remove the foil and continue baking for **20–25 minutes**, or until the vegetables are tender and lightly caramelized around the edges.

9. Let the ratatouille rest for **10 minutes** before serving.

10. Garnish with fresh basil, parsley, and Parmesan cheese if desired.

Tips

* Slice all vegetables to a similar thickness (about ⅛ inch) for even cooking.
* For extra richness, sprinkle crumbled goat cheese or mozzarella over the top during the last 10 minutes of baking.
* Serve with crusty bread, grilled chicken, fish, or over rice, quinoa, or pasta for a complete meal.
* Leftovers keep well in the refrigerator for up to **4 days** and often taste even better the next day.

08/26/2026

Silky Soy-Garlic Beef with Caramelized Onions & Chili Crunch

Ingredients

For the Beef

* 1 lb flank steak or sirloin, thinly sliced
* 1 tbsp cornstarch
* 1 tbsp soy sauce
* 1 tsp sesame oil
* 1 tbsp vegetable oil

For the Sauce

* 1/4 cup low-sodium soy sauce
* 3 cloves garlic, minced
* 1 tbsp honey or brown sugar
* 1 tbsp rice vinegar
* 1 tsp fresh grated ginger
* 1/4 cup beef broth or water

For the Caramelized Onions

* 2 large yellow onions, thinly sliced
* 2 tbsp butter
* Pinch of salt

For Serving

* Steamed jasmine rice
* Chili crunch or chili crisp
* Sliced green onions
* Sesame seeds

Instructions

1. **Prepare the beef:**
Toss sliced beef with cornstarch, soy sauce, and sesame oil. Let sit for 10 minutes.

2. **Caramelize the onions:**
Heat butter in a large skillet over medium-low heat. Add onions and salt. Cook slowly for 20–25 minutes, stirring often, until deeply golden and sweet.

3. **Cook the beef:**
Push onions to one side of the pan or remove temporarily. Add vegetable oil and sear beef over medium-high heat for 2–3 minutes until browned.

4. **Make the silky sauce:**
Mix soy sauce, garlic, honey, rice vinegar, ginger, and broth. Pour into the skillet and simmer for 2–3 minutes until glossy and lightly thickened.

5. **Finish:**
Fold caramelized onions back into the beef. Spoon over hot rice.

6. **Top and serve:**
Finish with chili crunch, green onions, and sesame seeds for heat and texture.

Tips

* Freeze the beef for 15 minutes before slicing for extra-thin cuts.
* Add mushrooms or bell peppers for more vegetables.
* For extra richness, stir in a small pat of butter at the end.
* Swap rice for noodles if preferred.

Serving Ideas

* Garlic bok choy
* Cucumber salad
* Crispy egg rolls
* Soft-boiled jammy eggs

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