Aeria recipes, 1020 S Figueroa St, Los Angeles, CA 90015, USA, Los Angeles, CA (2026)

12/11/2025

Blueberry Cheesecake Cupcakes

Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup unsalted butter (melted)
For the cheesecake filling:
16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the blueberry topping:
1 cup fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)
Instructions:
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Spoon about 1 tablespoon of the mixture into each muffin cup and press down to form a crust. Bake for 5-7 minutes, then remove from the oven.

Prepare the cheesecake filling: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and sour cream until combined.

Fill the cupcakes: Spoon the cheesecake filling over the baked crusts, filling each cup almost to the top.

Bake for 18-20 minutes, or until the centers are set. Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours.

Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries soften. If you prefer a thicker sauce, mix the cornstarch with a bit of water and add it to the blueberry mixture. Stir until thickened, then let cool.

Top and Serve: Spoon the cooled blueberry topping over the chilled cheesecake cupcakes just before serving.

Enjoy your Blueberry Cheesecake Cupcakes—perfectly creamy with a fresh fruity topping!

12/11/2025

Mongolian Beef
Ingredients:
1 lb flank steak (sliced thinly against the grain)
2 tablespoons vegetable oil (for stir-frying)
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
3 cloves garlic (minced)
1-inch piece ginger (grated or minced)
1/2 teaspoon red pepper flakes (optional, for heat)
1/4 cup green onions (sliced, for garnish)
1 tablespoon cornstarch (mixed with 2 tablespoons water, for thickening)
Instructions:
Prepare the Beef: Slice the flank steak thinly against the grain. Pat the slices dry with paper towels.

Make the Sauce: In a small bowl, mix soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes (if using).

Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, stir-frying for 2-3 minutes until browned. Remove the beef and set it aside.

Make the Sauce: In the same skillet, add the prepared sauce and bring to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Let it simmer for 2-3 minutes until it thickens.

Combine: Add the cooked beef back into the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, allowing the beef to absorb the flavors.

Garnish and Serve: Garnish with green onions and serve over rice.

Enjoy your Mongolian Beef—tender beef in a sweet and savory sauce

12/11/2025

Chinese Pepper Steak

Ingredients:
1 lb flank steak (thinly sliced against the grain)
2 tablespoons vegetable oil (for stir-frying)
1 onion (sliced)
2 bell peppers (any color, sliced)
2 cloves garlic (minced)
1/4 cup soy sauce
1/4 cup beef broth
1 tablespoon oyster sauce
1 tablespoon hoisin sauce (optional)
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1 teaspoon sugar
1/2 teaspoon black pepper (or more to taste)
Green onions (sliced, for garnish)
Instructions:
Prepare the Beef: Slice the flank steak thinly against the grain and season with a pinch of salt and pepper.

Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and cook for 2-3 minutes until browned. Remove the beef and set aside.

Stir-Fry the Vegetables: In the same skillet, add a little more oil if needed. Add the onion, bell peppers, and garlic. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Make the Sauce: In a small bowl, mix soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and cornstarch slurry (cornstarch mixed with water).

Combine and Cook: Add the beef back into the skillet with the vegetables. Pour in the sauce and cook for 2-3 more minutes, stirring until the sauce thickens and coats the beef and vegetables.

Garnish and Serve: Garnish with sliced green onions and serve over rice.

Enjoy your Chinese Pepper Steak—a savory and satisfying dish!

12/11/2025

Creamy Steak Pasta

Ingredients:
1 lb steak (sirloin or ribeye, cut into strips)
2 tablespoons olive oil
2 cloves garlic (minced)
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
8 oz pasta (such as fettuccine, penne, or spaghetti)
Fresh parsley (chopped, for garnish)
Instructions:
Cook the Pasta: Cook the pasta in salted water according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.

Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak strips and season with salt and pepper. Cook for 3-4 minutes, until browned and cooked to your preferred doneness. Remove the steak and set aside.

Make the Sauce: In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the heavy cream and beef broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.

Finish the Sauce: Stir in the Parmesan cheese and Italian seasoning, and cook for another 1-2 minutes until the sauce is creamy and smooth.

Combine: Add the cooked pasta and steak strips back into the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Serve: Garnish with fresh parsley and extra Parmesan, then serve immediately.

Enjoy your Creamy Steak Pasta—rich, creamy, and packed with flavor!

12/11/2025

Garlic Sauce Steak

Ingredients:
2 ribeye steaks (or preferred cut)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Season both sides of the steaks generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove steaks from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Pour in the beef broth and Dijon mustard, stirring to combine. Let it simmer for about 2-3 minutes.
Add the heavy cream and thyme (if using), stirring continuously. Allow the sauce to simmer for 5-7 minutes until thickened and smooth.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Return the steaks to the skillet, spoon the sauce over them, and let them simmer for another 2-3 minutes to coat and heat through.
Serve the steaks with the garlic sauce on top, garnished with fresh parsley.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

Kcal: 625 kcal | Servings: 2 servings

12/11/2025

Beef Short Ribs
Ingredients:
4 beef short ribs (bone-in)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 cup red wine (preferably dry)
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
1 tablespoon cornstarch (optional, for thickening)
Directions:

Preheat oven to 325°F (163°C).
Season the beef short ribs generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs and set them aside.
In the same pot, add chopped onions and garlic, and sauté for 2-3 minutes, until softened and fragrant.
Add tomato paste and stir to combine. Pour in the red wine, scraping any browned bits off the bottom of the pot. Allow the wine to simmer for about 5 minutes to reduce slightly.
Add beef broth, Worcestershire sauce, rosemary, and thyme. Stir well, then return the short ribs to the pot, ensuring they're submerged in the liquid.
Cover the pot with a lid and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once done, remove the ribs from the pot. If you want a thicker sauce, mix cornstarch with a little water to make a slurry and stir it into the sauce. Let it simmer for a few minutes to thicken.
Serve the short ribs with the rich sauce drizzled over the top. Garnish with fresh herbs if desired.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 700 kcal | Servings: 4 servings

12/11/2025

Cajun Shrimp Pasta
Ingredients:
1 lb shrimp, peeled and deveined
12 oz fettuccine or linguine pasta
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes (optional for extra spice)
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, and red pepper flakes. Toss the shrimp in the seasoning mix until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, letting the sauce reduce slightly.
Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 2-3 minutes until the sauce is creamy and thickened. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Add the cooked pasta and shrimp to the skillet, tossing to combine and coat in the creamy sauce. Cook for an additional 1-2 minutes to heat everything through.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 540 kcal | Servings: 4 servings

12/11/2025

Coconut Cake
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1 1/2 cups shredded coconut (sweetened or unsweetened, as desired)
1/2 cup full-fat coconut milk
For the Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut (for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut and coconut milk.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, and beat until light and fluffy. Stir in the vanilla extract.
Once the cakes are completely cooled, frost the top of one cake layer, then place the second layer on top and frost the entire cake. Garnish with shredded coconut.
Chill the cake for 30 minutes before serving to set the frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 12 servings

12/11/2025

Blueberry Cream Cheese Coffee Cake
Ingredients:
For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh blueberries (or frozen, thawed and drained)
8 oz cream cheese, softened
For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup brown sugar, packed
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon
Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or an 8x8-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with sour cream. Mix until just combined. Do not overmix.
In a separate bowl, gently fold the blueberries into the batter.
Pour half of the cake batter into the prepared pan and smooth the top.
Spread the cream cheese over the batter, leaving a small border around the edges.
Top with the remaining batter, spreading it evenly over the cream cheese layer.
For the streusel topping, in a small bowl, combine the flour, oats, brown sugar, butter, and cinnamon. Use your fingers to blend everything together until the mixture forms a crumbly texture.
Sprinkle the streusel evenly over the top of the cake.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8 servings

12/11/2025

Banana Pudding Crunch Cheesecake
Ingredients:
Crust:

1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
1/2 cup butter, melted
Cheesecake Filling:

3 packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 cup mashed bananas
1 tablespoon lemon juice
Banana Pudding Layer:

2 cups milk
1 package vanilla pudding mix
1/2 cup heavy cream
1 tablespoon powdered sugar
Crunch Topping:

1 cup crushed vanilla wafers
1/2 cup mini marshmallows
1 tablespoon butter
1 tablespoon brown sugar
Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix wafer crumbs, sugar, and butter; press into pan. Bake for 8-10 minutes, then cool.
Beat cream cheese and sugar until smooth, add eggs, vanilla, sour cream, bananas, and lemon juice. Pour over cooled crust. Bake for 55-60 minutes. Let cool, then chill for 4 hours.
Whisk together pudding mix, milk, heavy cream, and powdered sugar; spread over cheesecake.
Mix crushed wafers, marshmallows, butter, and brown sugar for the topping. Sprinkle over pudding layer. Chill for 30 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours
Kcal: 500 kcal | Servings: 12

12/11/2025

Creamy Chicken Pot Pie Pasta
Ingredients:
For the Pasta:

12 oz penne or rotini pasta
2 tablespoons olive oil
1 lb chicken breast, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:

2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups half-and-half or heavy cream
1 cup frozen peas
1/2 cup shredded cheddar cheese
Directions:

Cook the pasta according to package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
In the same skillet, add the carrots, celery, onion, and garlic. Sauté for 5-7 minutes until softened.
Stir in the thyme, parsley, salt, and pepper, then sprinkle the flour over the vegetables. Stir to combine and cook for 1 minute.
Gradually add the chicken broth and half-and-half, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 4-5 minutes.
Stir in the peas, cooked chicken, and shredded cheddar cheese until melted and smooth.
Add the cooked pasta to the skillet and toss to combine. Cook for an additional 2-3 minutes until heated through. Serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings

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