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Giana Recipes, 1724 Bartlett St Farmington Hills, Center Line, MI (2026)

05/17/2025

Big Mac-Inspired Beef Wrap 🌯🍔

Ingredients:

1 lb ground beef (80/20 blend works best)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large flour tortillas (burrito-sized)

1 cup shredded lettuce

1/2 cup diced white onion

1/2 cup shredded cheddar cheese

1/2 cup dill pickle slices

1/4 cup sesame seeds (optional, for garnish)

For the Special Sauce:

1/2 cup mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon yellow mustard

1 teaspoon white vinegar

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Directions:

Make the special sauce:
In a small bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, garlic powder, and onion powder. Stir until smooth and set aside.

Cook the ground beef:
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and fully cooked (about 8-10 minutes). Drain any excess fat, then stir in the garlic powder, onion powder, salt, and black pepper. Cook for another 1-2 minutes to incorporate the seasonings. Remove from heat.

Assemble the wraps:
Lay the flour tortillas flat on a clean surface. Spread a generous amount of special sauce in the center of each tortilla. Add a portion of the seasoned ground beef, followed by shredded lettuce, diced onion, shredded cheddar cheese, and dill pickle slices.

Roll the wraps:
Fold in the sides of the tortilla, then roll it up tightly, securing all the fillings inside.

Optional sesame seed garnish:
If you'd like that extra touch of authenticity, sprinkle sesame seeds over the outside of each wrap. You can also toast them lightly in a skillet for a few minutes on each side to add crunch.

Serve and enjoy:
Slice the wraps in half and serve immediately. Enjoy your Big Mac-inspired wrap with all the familiar flavors of your favorite burger in a convenient, delicious wrap form!

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ Calories per serving | 🍽️ Number of servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Classic Italian Bruschetta 🍅🍞

Ingredients:

4 ripe tomatoes, diced

1 baguette, sliced into 1/2-inch pieces

1/4 cup fresh basil leaves, chopped

2 cloves garlic, minced

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Directions:

Prepare the tomato topping:
Start by dicing your ripe tomatoes and placing them in a medium bowl. Add the freshly chopped basil leaves and minced garlic. Stir to combine, ensuring the garlic is evenly spread throughout the tomatoes and basil.

Season the mixture:
Drizzle in the extra virgin olive oil and balsamic vinegar. Season with a pinch of salt and freshly ground black pepper to taste. Stir everything together gently and set the mixture aside to allow the flavors to meld together for about 10 minutes.

Toast the baguette slices:
While the tomato mixture is resting, preheat your oven to 400°F (200°C). Lay the sliced baguette pieces on a baking sheet and toast them in the oven for 5-7 minutes, or until they are golden brown and crispy. You can also toast them in a pan over medium heat for a quicker option.

Assemble the bruschetta:
Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the tomato mixture generously onto each piece of toasted bread.

Serve:
Arrange the bruschetta on a serving platter and drizzle with a little extra olive oil if desired. Serve immediately and enjoy the burst of fresh, tangy flavors with every bite!

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ Calories per serving | 🍽️ Number of servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Stuffed Mashed Potato Nests 🥔🧀

Ingredients for Stuffed Mashed Potato Nests:

3–5 large potatoes

3.5 tbsp (50 g) butter

A bunch of fresh dill

A little salt, smoked paprika, black pepper, oregano

1.1 lbs (500 g) ground beef

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, chopped

1 large tomato, diced

2.5 oz (70 g) tomato paste

A bunch of fresh parsley, chopped

3.5 oz (100 g) mozzarella cheese, shredded

Directions:

Make the mashed potatoes:
Start by peeling the potatoes and cutting them into even chunks. Place them in a pot of salted water and bring to a boil. Cook for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot. Add the butter, a pinch of salt, and smoked paprika. Mash the potatoes until smooth. Stir in some fresh chopped dill for a burst of flavor, then set the mashed potatoes aside to cool slightly.

Prepare the filling:
In a large skillet, heat a little oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Once the beef is cooked through, add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes, or until the vegetables have softened.

Add the tomatoes and seasoning:
Stir in the diced tomato and tomato paste. Season the mixture with salt, black pepper, oregano, and any extra smoked paprika for an added smoky flavor. Let the mixture cook for another 5 minutes until it thickens slightly. Finish with a handful of fresh chopped parsley for color and freshness. Remove from heat and set aside to cool a little.

Assemble the nests:
Preheat your oven to 375°F (190°C). Take a muffin tin or baking tray and lightly grease it. Scoop a generous portion of mashed potatoes into each muffin cup, pressing down in the center to create a nest shape. You want the edges to rise up like a little bowl.

Stuff the nests:
Spoon the beef mixture into the center of each mashed potato nest, filling them up generously. Top each nest with a sprinkle of shredded mozzarella cheese.

Bake the nests:
Place the tray in the oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the mashed potatoes are golden brown.

Serve:
Once baked, remove the nests from the oven and let them cool slightly before removing them from the muffin tin. Serve with extra parsley and enjoy! These stuffed mashed potato nests are perfect as a comforting meal or a fun side dish for any occasion.

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ Calories per serving | 🍽️ Number of servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Crunchy Tangy Refrigerator Pickled Vegetables 🥕🌶️

Ingredients:

2 cups cauliflower florets

1 cup sliced carrots

1 cup sliced cucumbers

1 red bell pepper, sliced into strips

1 cup green beans, trimmed

3 cloves garlic, minced

2 cups white vinegar

2 cups water

2 tablespoons salt

1 tablespoon sugar

2 teaspoons mustard seeds

1 teaspoon black peppercorns

1/2 teaspoon red pepper flakes (optional for heat)

Directions:

Prepare the vegetables: Start by washing all your vegetables. Cut the cauliflower into small florets, slice the carrots and cucumbers, trim the ends of the green beans, and cut the red bell pepper into thin strips.

Sterilize your jars: To ensure your pickled vegetables stay fresh and last longer, sterilize your jars by boiling them in water for a few minutes or washing them in the dishwasher. Let them dry completely.

Pack the vegetables: Layer the prepared vegetables (cauliflower, carrots, cucumbers, bell pepper, and green beans) evenly into your sterilized jars. Add the minced garlic in between the layers for extra flavor.

Prepare the pickling brine: In a medium saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar are dissolved. Let it simmer for about 5 minutes to allow the spices to infuse the brine.

Pour the brine into the jars: Carefully pour the hot brine over the packed vegetables in the jars, making sure the vegetables are fully submerged. Leave about 1/2 inch of space at the top of the jar.

Seal and refrigerate: Let the jars cool to room temperature before sealing them with their lids. Refrigerate the pickled vegetables for at least 24 hours to allow the flavors to meld. For the best flavor, wait 3-5 days before eating.

Enjoy: Your crunchy, tangy pickled vegetables are now ready to be enjoyed as a side dish, snack, or topping for sandwiches and salads!

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ Calories per serving | 🍽️ Number of servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

🍯🐔🧄🍝 Honey Pepper Chicken with Creamy Garlic Butter Pasta 🍝🧄🐔🍯
Ingredients:

For the Chicken Bites:

1 lb chicken breast, cubed

Salt, pepper, and paprika, to taste

½ cup flour (or cornstarch for extra crispiness)

2 tbsp oil for frying

For the Honey Pepper Sauce:

¼ cup honey

2 tbsp soy sauce

1 tsp black pepper

1 tbsp hot sauce (optional, for a little heat)

1 clove garlic, minced

For the Creamy Garlic Butter Pasta:

8 oz pasta (spaghetti or your favorite type)

3 tbsp butter

3 cloves garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley for garnish (optional)

Directions:

Prepare the chicken bites: Start by seasoning the cubed chicken breast with salt, pepper, and paprika. In a shallow bowl, add the flour (or cornstarch for extra crispiness). Dredge each chicken cube in the flour mixture, ensuring it's fully coated.

Cook the chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 6-8 minutes, turning occasionally, until golden brown and crispy on the outside, and fully cooked on the inside (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set aside.

Make the honey pepper sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the honey, soy sauce, black pepper, and hot sauce (if using). Stir well to combine and let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly. Once ready, toss the cooked chicken back into the sauce, stirring to coat each piece in the sweet, spicy mixture. Set aside.

Cook the pasta: While preparing the chicken, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, usually 8-10 minutes for al dente. Drain the pasta, reserving ½ cup of pasta water.

Make the creamy garlic butter sauce: In another skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt and pepper. Let the sauce simmer for 3-4 minutes until creamy and smooth. If the sauce gets too thick, add a little reserved pasta water to reach your desired consistency.

Combine and serve: Toss the drained pasta into the creamy garlic butter sauce, stirring to coat the pasta evenly. Serve the pasta on plates and top with the honey pepper chicken bites. Garnish with fresh parsley, if desired, for a pop of color and extra flavor.

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ 650 calories per serving | 🍽️ 4 servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Creamy Cajun Chicken Stuffed Shells – Flavor Explosion! 🧀🌶️
Ingredients:

Jumbo pasta shells (12-16 shells, depending on size)

2 cups cooked shredded chicken

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup heavy cream

2 tbsp Cajun seasoning (adjust to taste)

1 tsp garlic powder

1 tsp onion powder

1 tbsp olive oil

Salt and pepper, to taste

1 cup marinara sauce (optional, for serving)

Fresh parsley for garnish (optional)

Directions:

Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions (usually about 8-10 minutes), until al dente. Drain and set aside, making sure to carefully separate any shells that may have stuck together.

Make the creamy filling: In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, Cajun seasoning, garlic powder, and onion powder. Mix well until everything is fully combined into a creamy, cheesy filling. Season with salt and pepper to taste.

Stuff the shells: Carefully spoon the creamy Cajun chicken mixture into each cooked pasta shell. Place the stuffed shells in a greased baking dish, arranging them tightly together.

Prepare the sauce: In a small bowl, mix the marinara sauce with a bit of Cajun seasoning for an extra layer of flavor (if desired). Pour the sauce evenly over the stuffed shells, spreading it out with a spoon to cover all the pasta.

Bake the shells: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the top is golden and bubbly.

Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot, and enjoy the cheesy, spicy explosion of flavors!

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ 600 calories per serving | 🍽️ 4 servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Spaghetti & Meatballs 🍝🍽️
Ingredients:

1 lb (450g) ground beef

½ cup breadcrumbs

¼ cup grated Parmesan cheese

¼ cup fresh parsley, finely chopped

2 cloves garlic, minced

1 large egg

Salt and pepper, to taste

1 tablespoon olive oil

24 oz (680g) marinara sauce

12 oz (340g) spaghetti

Additional grated Parmesan and fresh basil for garnish

Directions:

Prepare the meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, and egg. Season with salt and pepper to taste. Use your hands to mix everything together until well combined. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.

Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the pan, cooking them in batches to avoid overcrowding. Brown the meatballs on all sides, about 6-8 minutes. They don’t need to be fully cooked through at this point, as they will finish cooking in the sauce.

Add the marinara sauce: Once the meatballs are browned, add the marinara sauce to the skillet, covering the meatballs. Reduce the heat to low and let them simmer for 20-25 minutes, or until the meatballs are cooked through and tender.

Cook the spaghetti: While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, usually 8-10 minutes for al dente. Drain the pasta, reserving about 1 cup of pasta water for later.

Combine and serve: Once the meatballs are ready, toss the cooked spaghetti in the marinara sauce, adding a little reserved pasta water if needed to thin the sauce. Plate the spaghetti and top with a generous portion of meatballs and sauce.

Garnish: Sprinkle with additional grated Parmesan cheese and fresh basil leaves for a fresh, flavorful finish.

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ 550 calories per serving | 🍽️ 4 servings

Bon appétit and happy cooking! 👩‍🍳🍽️

05/17/2025

Hi there, food lover! 👋 Ready to whip up something delicious? Let’s make this Garlic Herb Chicken & Carrot Plate, a perfect balance of flavors that’s simple, comforting, and oh-so-tasty!

Garlic Herb Chicken & Carrot Plate 🥕🍗
Ingredients:

1 boneless skinless chicken thigh

2–3 whole carrots, peeled

¾ cup mashed potatoes (with skins)

1 tbsp olive oil or butter

1 tsp garlic (minced)

½ tsp Italian herbs

Salt and black pepper, to taste

Optional: fresh parsley for garnish

Directions:

Prep the carrots: Begin by cutting the peeled carrots into uniform pieces (about 2-inch chunks). Place them in a pot of boiling salted water and cook for about 10-12 minutes, or until they are fork-tender. Once done, drain the carrots and set aside.

Cook the chicken: While the carrots are cooking, heat the olive oil or butter in a pan over medium-high heat. Season your chicken thigh with salt, black pepper, and the Italian herbs. When the pan is hot, add the chicken and cook for 6-7 minutes on each side, until golden brown and fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken from the pan and let it rest for a minute before slicing.

Sauté the garlic: In the same pan, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!

Combine and serve: Add the cooked carrots to the pan with the garlic and toss them around to coat in the garlic-infused oil or butter. Season with a pinch of salt and pepper.

Plate it up: To assemble, place a generous portion of mashed potatoes on the plate, then add the sautéed carrots. Top with the sliced chicken thigh. Garnish with fresh parsley, if desired, for a pop of color and extra flavor.

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ 400 calories per serving | 🍽️ 1 serving

Bon appétit and happy cooking! 👩‍🍳🍽️

05/16/2025

🍜 Beef and Broccoli Lo Mein 🍜
Ingredients:
8 oz lo mein noodles
1 lb beef (flank steak or sirloin), thinly sliced
2 cups broccoli florets
2 tablespoons soy sauce
1 tablespoon oyster sauce
Recipe in First (Ꮯ.Ꮎ.Ꮇ.Ꮇ.Ꭼ.Ꮑ.Ꭲ ) 👇
Enjoy ❤️ 👇👇

05/14/2025

Lemon Chicken Scallopine 🍋🍗
Ingredients:
4 chicken fillets (thinly sliced or pounded)

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, minced

1 cup chicken broth

1/4 cup fresh lemon juice

Directions:
Prepare the chicken:
If your chicken fillets are not already thin, use a meat mallet or rolling pin to gently pound them to an even thickness. This will ensure they cook quickly and evenly.

Coat the chicken:
In a shallow dish, combine the all-purpose flour and grated Parmesan cheese. Dredge each chicken fillet in the mixture, making sure to coat them evenly on both sides. Shake off any excess flour mixture.

Cook the chicken:
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted and the oil is hot, add the chicken fillets in a single layer. Cook for 3-4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Make the lemon sauce:
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté the garlic for about 30 seconds, or until fragrant, being careful not to burn it.

Add the broth and lemon juice:
Pour in the chicken broth and fresh lemon juice, stirring to combine and scrape up any bits left in the pan from the chicken. Let the sauce simmer for 2-3 minutes to reduce slightly.

Finish the dish:
Return the cooked chicken fillets to the skillet and spoon some of the sauce over the top. Let the chicken simmer in the sauce for 2 more minutes, allowing it to soak up the flavors. Taste the sauce and adjust seasoning with salt and pepper as needed.

Serve:
Once the chicken is fully coated in the lemon sauce, transfer it to plates and spoon more sauce over the top. Garnish with additional fresh herbs, like parsley, if desired, and serve immediately with your favorite side dish (rice, pasta, or vegetables work wonderfully!).

Nutritional Information:
⏰ Prep Time | 🔥 Cooking Time | ⏳ Total Time
⚡ Calories per serving | 🍽️ Number of servings

Bon appétit and happy cooking! 👩‍🍳🍽️

Giana Recipes

05/17/2025

05/17/2025

05/17/2025

05/17/2025

05/17/2025

05/17/2025

05/17/2025

05/17/2025

05/16/2025

05/14/2025

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