Quick Recipes, 3368, Los Angeles, CA (2026)

05/08/2026

Cornbread & Chicken Nugget Cupcakes with Mashed Potato Frosting

Ingredients
1 (14.5 oz.) can ‘no salt added’ creamed corn
1 cup self-rising cornmeal
2 egg whites
1/2 cup reduced fat shredded cheddar cheese
Salt & pepper to taste
1 large russet potato, peeled & cubed
8 oz. frozen cauliflower florets
2 tbsp. light butter
2 tbsp. chopped chives
1 cup unsalted beef broth
1 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. cold water
1 1/2 tbsp. corn starch
12 Tyson Fun Nuggets or Tyson Chicken Nuggets
Green onions

Directions
Preheat the oven to 350°F. Line a muffin tin with papers and coat them with non-stick spray; line a baking sheet with foil.

Bring a large pot of salted water to a boil. Add the peeled, cubed potato and frozen cauliflower and cook until tender, about 10 minutes. Drain well.

In a bowl, combine the creamed corn, self-rising cornmeal, egg whites, shredded cheddar, and a pinch of salt & pepper. Mix until just combined — don't overmix. Don't worry if it looks a bit runny at first; the cornmeal will set as it bakes.

Divide the batter evenly among the prepared muffin cups.

Place the chicken nuggets on the prepared baking sheet. Put both the muffin tin and the sheet with nuggets into the oven and bake for 15–20 minutes, until the cornbread tops are set and a toothpick comes out clean and the nuggets are cooked through and heated. If your nuggets need more time according to package directions, give them a few extra minutes on the sheet while the cornbread rests.

While those bake, mash the drained potato and cauliflower with the light butter, chopped chives, and salt & pepper to taste. You’ll want a smooth, pipe-able consistency — if it seems too stiff, add a splash of milk or a little extra butter. Transfer the mash to a piping bag or a zip-top bag with a corner snipped off for “frosting.”

Make the gravy: whisk the corn starch into the 2 tablespoons cold water to make a slurry. In a small saucepan, bring the beef broth, garlic powder, and onion powder to a simmer. Whisk in the slurry and cook until the gravy thickens, about 1–2 minutes. Taste and adjust seasoning.

Once the cornbread cupcakes are cool enough to handle, pipe the mashed potato frosting generously on each one. Top each frosted cupcake with a chicken nugget, drizzle with the warm gravy, and sprinkle with extra chives and chopped green onions for a fresh bite.

Serve immediately.

05/08/2026

Cheesesteak Croissants

Ingredients
1 tablespoon olive oil
1/2 large white onion, thinly sliced
1/2 large green pepper, thinly sliced
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 lb. thinly sliced rib-eye or skirt steak
6 slices sharp cheddar, American, or provolone cheese
2 croissants, lightly toasted

Directions
Heat the olive oil on a griddle or in a large skillet over medium-high heat. You'll want the pan hot enough to get a nice color on the veggies and meat.

Add the onions and peppers and cook, stirring occasionally, until the onions are caramelized and soft, about 6 minutes. Don't rush this part — the caramelized onions add big flavor.

Toss in the garlic, salt, and black pepper and cook, stirring, for about 30 seconds until fragrant. Don't let the garlic burn.

Push the veggies to one side of the pan. Add the steak to the empty side and cook, breaking up the meat with the back of two spatulas, until it's no longer pink. This will only take a few minutes if your steak is thinly sliced.

Once the steak is cooked through, fold the peppers and onions back in and mix until just combined. Top the steak and veggies with the slices of cheese and let them melt—cover the pan briefly if you want the cheese to melt faster. Don't worry if it looks runny at first; the cheese will settle as it cools a bit.

Divide the cheesy steak and veggie mixture between the two toasted croissants and serve right away. Enjoy!

05/07/2026

Pineapple Cream Cheese Cake

Ingredients
3 sticks of unsalted butter
1 1/2 cups of lite brown sugar
1 - 8 ounce package of cream cheese
1 cup of regular sugar
5 eggs
1 tablespoon of pure vanilla
1 cup of buttermilk
1/2 cup of sour cream
1 cup crushed pineapple (drained)
3 cups of Swans Down cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups powdered sugar (for icing)
2 tablespoons melted butter (for icing)
2 tablespoons crushed pineapple (for icing)
Pineapple juice (for icing)

Directions
1. Preheat the oven to 325°F (165°C). Grease and flour a cake pan so your cake won't stick.

2. In a large bowl, cream together the unsalted butter, lite brown sugar, and regular sugar until smooth. You'll want it light and fluffy.

3. Add the cream cheese and mix until well blended, scraping the sides as needed.

4. Beat in the eggs one at a time, then stir in the vanilla, buttermilk, sour cream, and crushed pineapple. Mix until everything is evenly incorporated.

5. In another bowl, combine the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined — don't overmix.

6. Pour the batter into the prepared cake pan, smoothing the top gently.

7. Bake for about 1 hour, but check earlier as ovens may vary. Start checking around 45-50 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.

8. For the icing, mix together the powdered sugar, melted butter, crushed pineapple, and enough pineapple juice to achieve the desired consistency. Don't worry if it looks runny at first — add the juice slowly and adjust until it's the thickness you like.

9. Once the cake is completely cooled, frost with the icing and serve. If you want the icing to set a bit, pop the cake in the fridge for 15-20 minutes before slicing. Enjoy!

05/07/2026

Coconut Pineapple Banana Bread

Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 very ripe banana, mashed
8 ounces crushed pineapple (do not drain)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut

Directions
Preheat your oven to 350 degrees and grease a 9 x 5-inch loaf pan (or line it with parchment).

In a large bowl, cream the softened butter and sugar together with a mixer until light and fluffy — you'll notice the mixture lighten in color.

Add the eggs one at a time, beating after each until incorporated. Then stir in the mashed banana and the undrained crushed pineapple. Don't worry if it looks runny at first — that's normal.

In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined. Mix until just combined — overmixing can make the bread tough.

Fold in the shredded coconut gently.

Pour the batter into your prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Let the loaf cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool a bit more before slicing. Enjoy warm or at room temperature.

05/07/2026

Shrimp Alfredo Pasta

Ingredients
1½ pounds large shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 cloves garlic, minced
½ medium onion, minced
¼ stick (2 tablespoons) unsalted butter
1 tablespoon ground black pepper
1 tablespoon garlic salt
1 teaspoon creole seasoning
1 (15 oz) jar Bertolli® Alfredo Sauce
12 ounces pasta of choice
4–6 bread sticks (for serving)
4 cups garden salad (for serving)
1 teaspoon dried parsley
1 tablespoon chopped chives

Directions
1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. You'll want it al dente. Drain and set aside, reserving about ½ cup of the pasta cooking water in case you need to loosen the sauce later.

2. While the pasta cooks, heat a medium-sized skillet over medium-high heat. Add the butter and let it melt.

3. Add the shrimp, minced onion, and sliced mushrooms to the skillet. Sauté, stirring often, until the shrimp start to turn pink and the vegetables soften — about 5 minutes. Pat the shrimp dry before cooking if they’re wet so they brown nicely.

4. Add the minced garlic, ground black pepper, garlic salt, and creole seasoning after the initial 5 minutes of sautéing. Continue to cook for another 5 minutes, stirring frequently so the garlic doesn't burn and the shrimp finish cooking through. Don't overcook the shrimp — they'll curl and become firm when done.

5. Add the shrimp and vegetable mixture to the cooked, drained pasta in the pot. Pour in the steamed broccoli and the jar of Alfredo sauce. Stir to combine. Don't worry if it looks runny at first — give it a minute over low heat and the sauce will thicken. If it seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

6. Mix until just combined and taste for seasoning. Adjust with extra garlic salt, pepper, or creole seasoning if needed.

7. Serve hot with bread sticks and a garden salad. Garnish each plate with a sprinkle of dried parsley and the chopped chives.

Tip: If you want extra flavor, deglaze the skillet with a splash of white wine before adding the shrimp back in, or finish the dish with a squeeze of lemon for brightness.

05/07/2026

Cheddar Cheese Bread

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 1/2 cups grated cheddar cheese
1 cup milk
1 large egg
2 tablespoons butter

Directions
Preheat your oven to 350°F (175°C). Grease or spray a loaf pan so the bread won't stick.

In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. Stir in the grated cheddar cheese and set the dry mixture aside.

In another bowl, whisk together the milk, egg, and melted butter until smooth.

Gradually add the liquid ingredients to the dry ingredients, folding gently as you go. Mix until just combined — don't overmix, or the bread can get dense. Don't worry if it looks a bit runny at first; the batter will come together as you stir.

Spoon or pour the mixture into the prepared loaf pan and smooth the top lightly.

Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan on a wire rack for about 10 minutes, then remove it from the pan to finish cooling. Slice and serve warm. Enjoy!

05/07/2026

Vegetable Soup

Ingredients
8 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, minced
4 cups cabbage, chopped
3 carrots, cut into slices
3 celery stalks, chopped
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 spoon dried basil
1 teaspoon dried oregano
28 oz tomatoes, chopped

Directions
Step 1: In a large pot, add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, dried thyme, oregano, basil, and chopped tomatoes together, then stir well — mix until just combined. Don't worry if it looks runny at first; you'll thicken it as it simmers.

Step 2: Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes or until the cabbage and carrots are tender. Taste and adjust seasoning if needed. If you prefer a thicker soup, simmer a little longer to reduce the liquid.

Serve hot and enjoy!

05/06/2026

Pot Roast with Baked Potatoes

Ingredients
1 whole (3-5 pound) Chuck Roast
2-4 Tablespoons olive oil
2 whole onions, peeled and cut in half
6-8 whole carrots, washed and cut into 2 in pieces
4-8 potatoes (russet or baby potatoes)
Salt and Pepper to taste
1 cup red wine (or beef broth/stock)
2-3 cups beef broth or stock
3 sprigs fresh Thyme (or 1 teaspoon dried thyme)
3-4 sprigs fresh Rosemary (or 1 teaspoon dried rosemary)
1 bay leaf
2-3 sprigs fresh parsley (optional)
About 1 cup gravy from the pot roast (or more to taste)
4 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons butter

Directions
1. Preheat oven to 275° F. Pat the chuck roast dry and season generously with salt and pepper. Heat 2-4 tablespoons olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast until nicely browned on all sides — you'll get the best flavor this way.

2. Remove the roast to a plate. In the same pot, add the halved onions and carrots and brown them, scraping up any browned bits from the bottom as they cook.

3. Deglaze the pot with 1 cup red wine or beef broth, scraping the bottom to release all those flavorful browned bits. Let the liquid bubble for a minute to lift the fond.

4. Return the roast to the pot, nestle the browned onions and carrots around it, add thyme, rosemary, bay leaf, and parsley (if using). Pour in 2-3 cups beef broth or stock — just enough to come about halfway up the roast. Season again lightly with salt and pepper if needed.

5. Cover the Dutch oven and bake for 3-6 hours at 275° F. You'll want to check at the 3-hour mark: the roast is done when it’s fork-tender and easily pulls apart. Longer low-and-slow cooking will make it more tender if needed.

6. About an hour before you want to serve (or once the roast is finished and resting), increase the oven temperature to 350° F to prepare the baked potatoes. Prick the potatoes all over with a fork, coat them with a little oil and salt, and place them directly on the oven rack or a baking sheet. Bake for about 1 hour, until tender all the way through. Tip: you can start the potatoes during the last hour of the roast to save time.

7. While the potatoes bake (or after you remove the roast), make the gravy: remove the roast and vegetables to a cutting board and tent with foil to rest. Strain the cooking liquid into a saucepan, skim fat if you like, and simmer to reduce and concentrate the flavor until it reaches gravy consistency. Don't worry if it looks a little thin at first — simmering will thicken it. Taste and adjust seasoning.

8. When the potatoes are done and cool enough to handle, cut off the tops and scoop out the insides into a bowl, leaving a sturdy shell. Add about 1 cup of the pot roast gravy, 4 ounces softened cream cheese, 1/2 cup sour cream, 2 tablespoons butter, and salt to taste. Mix until just combined — don't overwork it. If it seems too runny, add a bit more cream cheese or reduce the gravy slightly.

9. Fill the potato skins with the creamy potato mixture, top each with shredded pot roast (pull the roast apart with forks), and spoon a little extra gravy over the top. Place filled potatoes on a baking sheet and bake for an additional 15-20 minutes at 350° F until warmed through and slightly golden.

10. Serve warm with extra gravy on the side. Tip: let the roast rest 10-15 minutes before shredding so the juices redistribute. Enjoy — these are cozy, hearty, and perfect for sharing.

05/06/2026

Roast Beef and Cheese Tortilla Wrap

Ingredients
3 slices low sodium deli roast beef
2 slices provolone cheese (or substitute)
1 green container mixed green peppers, onion, mushrooms, chopped
1 whole wheat tortilla
2 tsp horseradish mustard
Garlic powder to taste
Onion powder to taste
Black pepper to taste
1 tsp olive oil

Directions
Heat a skillet over medium heat and add 1 tsp olive oil. Once the oil is shimmering, add the chopped mixed green peppers, onion, and mushrooms. Sauté until the veggies are tender, about 4-6 minutes.

Season the veggies with garlic powder, onion powder, and black pepper to taste. Don't be shy—seasoning makes the filling pop.

Chop the roast beef into bite-size pieces and add it to the skillet. Mix until just combined and let everything heat through for a minute or two so the beef warms up.

Cut the tortilla in half. Spread 1 tsp of horseradish mustard on each half of the tortilla.

On one half of the tortilla, layer ½ the cheese (one slice). Add the meat and veggie mixture on top of the cheese, then layer the remaining cheese over the filling and place the other tortilla half on top.

Return the assembled half-wrap to the skillet and cook over medium-low heat, pressing gently, until the bottom is golden and the cheese starts to melt, about 2-3 minutes. Flip and cook the other side until golden and the cheese is fully melted. Don't worry if the cheese looks runny at first — it'll set as it cools.

Alternatively, place the assembled wrap on a baking sheet and broil on high until the tortilla is browned and the cheese is melted, watching closely so it doesn't burn.

Let the wrap rest for a minute, then cut and enjoy. You'll know it's ready when the cheese is melted and the tortilla is nicely browned.

05/06/2026

Baked King Crab Legs

Ingredients
1 lb king crab legs
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1-2 teaspoons Creole seasoning
½ tablespoon lemon juice
1 tablespoon chopped chives or parsley
Lemon wedges to serve

Directions
Preheat oven to 375 F.

Cut the crab legs in half lengthwise using kitchen shears so they'll lay flat and heat evenly. Place the crab legs in an oven-safe pan, shell-side down.

In a small bowl, combine the melted butter, minced garlic, and Creole seasoning. Microwave for about a minute to warm and bloom the flavors. Don't worry if it looks runny at first — that's normal. Add the lemon juice and stir; mix until just combined. If you like, reserve a little of the sauce for serving.

Brush the butter mixture all over the crab legs, coating them well.

Place the pan in the oven and bake for about 5 minutes, until heated through and fragrant — you'll know they're ready when the meat is hot and steamy.

Remove from the oven, sprinkle with chopped chives or parsley, and serve immediately with the remaining sauce and lemon wedges. Enjoy!

05/06/2026

Slow Cooker Barbecue Ribs

Ingredients
2 C barbecue sauce
2 tsp brown sugar
3 freshly minced garlic cloves
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper (optional)
4 to 5 pounds of baby’s back ribs

Directions
1. In a zip-top bag, pour the barbecue sauce. Add the brown sugar, garlic, Worcestershire sauce, and cayenne pepper if desired. Close the bag and knead to mix well — mix until just combined. Don't worry if it looks runny at first; the sauce will meld into the ribs as they cook.
2. Open the bag and add the ribs. Close the bag and shake to coat the ribs completely so they're well covered in sauce.
3. Spray the inner part of the crock pot with cooking spray to help prevent sticking.
4. Place the ribs in the crock pot and pour half of the sauce from the bag over the ribs.
5. Cook on high for 4-5 hours or on low for 7-9 hours until the meat is tender and falls off the bone. You'll know they're done when the meat easily pulls away.
6. Serve with the remaining sauce on the side for anyone who wants extra.

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