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Favorite Flavor Recipes, Los Angeles, CA (2026)

06/06/2026

Risotto alla Pescatora 🦐🦑🍚🇮🇹

Ingredients:
1 1/2 cups (300g) Arborio rice
2 tablespoons (30ml) olive oil
2 tablespoons (30g) butter
1 small onion, finely diced
3 cloves garlic, minced
1/2 cup (120ml) dry white wine
4 cups (960ml) seafood stock, kept warm
1/2 lb (225g) shrimp, peeled and deveined
1/2 lb (225g) mussels, cleaned
1/2 lb (225g) calamari, sliced into rings
1/2 cup (120ml) crushed tomatoes
1/2 teaspoon (2.5ml) red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup (60ml) chopped fresh parsley
1/2 cup (50g) grated Parmesan cheese
1 tablespoon (15ml) lemon juice

Directions:

1. Heat the seafood stock in a saucepan and keep it warm over low heat.
2. In a large skillet or wide pan, heat olive oil and 1 tablespoon (15g) butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the Arborio rice and toast for 1-2 minutes, stirring constantly until slightly translucent.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Begin adding the warm seafood stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 15-18 minutes.
7. Stir in the crushed tomatoes and red pepper flakes (if using).
8. Add the shrimp, mussels, and calamari. Cook for 5-6 minutes, stirring gently, until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
9. Stir in the remaining 1 tablespoon (15g) butter, lemon juice, chopped parsley, and grated Parmesan cheese. Season with salt and black pepper to taste.
10. Remove from heat and let rest for 2 minutes before serving. Serve immediately and enjoy! 🦐🦑🍚🇮🇹

06/06/2026

Beefy Velveeta Rotini Supreme 🥩🧀🍝🔥

Ingredients:
1 lb (450g) rotini pasta
1 lb (450g) ground beef
1 tablespoon (15ml) olive oil
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz / 410g) diced tomatoes, drained
1 can (10 oz / 285g) diced tomatoes with green chilies
8 oz (225g) Velveeta cheese, cubed
1 cup (240ml) beef broth
1 cup (100g) shredded cheddar cheese
1 teaspoon (5ml) paprika
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) garlic powder
Salt and black pepper to taste
2 tablespoons (30ml) chopped fresh parsley (optional)

Directions:

1. Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and bell pepper and cook for 4-5 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain any excess grease.
5. Stir in the diced tomatoes, diced tomatoes with green chilies, beef broth, paprika, onion powder, garlic powder, salt, and black pepper. Simmer for 5 minutes.
6. Add the cubed Velveeta cheese and stir until completely melted and smooth.
7. Add the cooked rotini and mix well to coat the pasta evenly in the cheesy beef sauce.
8. Sprinkle the shredded cheddar cheese over the top and stir until melted, or leave it on top and cover for 2-3 minutes until melted.
9. Remove from heat and let rest for 2 minutes to thicken slightly.
10. Garnish with chopped parsley if desired. Serve hot and enjoy! 🥩🧀🍝🔥

06/06/2026

Loaded Corn Dog Chili Mac 🌭🧀🍝🌶️

Ingredients:
1 lb (450g) elbow macaroni
1 lb (450g) ground beef
1 tablespoon (15ml) olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz / 425g) chili beans, undrained
1 can (14.5 oz / 410g) diced tomatoes
1 can (8 oz / 225g) tomato sauce
1 tablespoon (15ml) chili powder
1 teaspoon (5ml) paprika
1/2 teaspoon (2.5ml) cumin
Salt and black pepper to taste
2 cups (200g) shredded cheddar cheese
4 corn dogs, cooked and sliced
1/4 cup (15g) chopped green onions
1/4 cup (60ml) sour cream (optional)
1/4 cup (30g) diced jalapeños (optional)

Directions:

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until browned. Drain excess grease if necessary.
5. Stir in the chili beans, diced tomatoes, tomato sauce, chili powder, paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the cooked macaroni and 1 1/2 cups (150g) of the shredded cheddar cheese. Stir until the cheese is melted and everything is well combined.
7. Fold in half of the sliced corn dogs and transfer the mixture to a serving dish or leave it in the skillet.
8. Sprinkle the remaining cheddar cheese over the top and add the remaining sliced corn dogs.
9. Cover for 2-3 minutes or place under a broiler briefly until the cheese is melted and bubbly.
10. Garnish with green onions, sour cream, and jalapeños if desired. Serve hot and enjoy! 🌭🧀🍝🌶️

06/06/2026

Cracker Barrel Hash Brown Sausage Gravy Casserole 🥔🧀🥓🍳

Ingredients:
1 package (30 oz / 850g) frozen shredded hash browns, thawed
1 lb (450g) breakfast sausage
1/4 cup (30g) all-purpose flour
2 1/2 cups (600ml) whole milk
1/2 teaspoon (2.5ml) black pepper
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.25ml) garlic powder
2 cups (200g) shredded cheddar cheese
6 large eggs
1/4 cup (60ml) heavy cream
2 tablespoons (30ml) chopped fresh parsley (optional)

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33cm) baking dish.
2. Spread the thawed hash browns evenly into the prepared baking dish. Sprinkle 1 cup (100g) of the shredded cheddar cheese over the hash browns.
3. In a large skillet over medium heat, cook the breakfast sausage for 6-8 minutes, breaking it into crumbles as it cooks, until browned and fully cooked.
4. Sprinkle the flour over the cooked sausage and stir continuously for 1 minute to coat the sausage evenly.
5. Gradually pour in the milk while whisking constantly. Add the black pepper, salt, and garlic powder. Cook for 4-5 minutes until the gravy thickens.
6. Pour the sausage gravy evenly over the hash browns in the baking dish.
7. In a medium bowl, whisk together the eggs and heavy cream until smooth. Pour the egg mixture evenly over the casserole.
8. Sprinkle the remaining 1 cup (100g) shredded cheddar cheese over the top.
9. Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
10. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley if desired and enjoy! 🥔🧀🥓🍳

06/05/2026

Better Than Taco Bell Triple Layer Nachos 🌮🧀🥑🔥

Ingredients:
1 bag (13 oz / 370g) tortilla chips
1 can (16 oz / 450g) refried beans
1 tablespoon (15ml) water
1 cup (240ml) nacho cheese sauce
1 cup (240ml) sour cream
1 packet (1 oz / 28g) taco seasoning
1 cup (150g) diced tomatoes
1/2 cup (75g) sliced black olives
1/4 cup (15g) chopped green onions
1 cup (100g) shredded cheddar cheese
1/2 cup (75g) sliced jalapeños (optional)
1/2 cup (120ml) guacamole (optional)
1/4 cup (60ml) salsa (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a large oven-safe platter or baking sheet.
2. In a small saucepan over medium heat, combine the refried beans and water. Stir until smooth and heated through, about 3-4 minutes.
3. Warm the nacho cheese sauce in a separate saucepan or microwave-safe bowl until hot and pourable.
4. In a small bowl, mix the sour cream with the taco seasoning until fully combined.
5. Carefully spread the warm refried beans over the tortilla chips as the first layer.
6. Drizzle the warm nacho cheese sauce evenly over the bean layer as the second layer.
7. Spread or drizzle the seasoned sour cream over the cheese sauce as the third layer.
8. Sprinkle the diced tomatoes, black olives, green onions, shredded cheddar cheese, and jalapeños (if using) evenly over the nachos.
9. Bake for 5-7 minutes, just until the shredded cheese melts and the toppings are warmed through.
10. Remove from the oven and top with guacamole and salsa if desired. Serve immediately and enjoy! 🌮🧀🔥

06/05/2026

One-Pot Cheeseburger Macaroni 🍔🧀🍝🥘

Ingredients:

1 lb (450g) ground beef

1 tablespoon (15ml) olive oil

1 small onion, diced

3 cloves garlic, minced

2 cups (200g) elbow macaroni, uncooked

2 cups (480ml) beef broth

1 can (15 oz / 425g) tomato sauce

1 cup (240ml) whole milk

1 tablespoon (15ml) Worcestershire sauce

1 teaspoon (5ml) yellow mustard

1 teaspoon (5ml) paprika

1/2 teaspoon (2.5ml) garlic powder

1/2 teaspoon (2.5ml) onion powder

1 teaspoon (5ml) salt

1/2 teaspoon (2.5ml) black pepper

2 cups (200g) shredded cheddar cheese

1 tablespoon (15g) butter

2 tablespoons (30ml) chopped fresh parsley (optional)

Optional toppings: diced pickles, chopped tomatoes, crispy bacon, green onions

Directions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, breaking up the meat as it cooks, until browned. Drain excess grease if needed.

2. Add the minced garlic and cook for 30 seconds until fragrant.

3. Stir in the uncooked macaroni, beef broth, tomato sauce, milk, Worcestershire sauce, yellow mustard, paprika, garlic powder, onion powder, salt, and black pepper.

4. Bring the mixture to a gentle boil, then reduce the heat to medium-low.

5. Cover and simmer for 10-12 minutes, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed.

6. Remove the pot from the heat and stir in the butter and shredded cheddar cheese until melted and creamy.

7. Let the macaroni rest for 2-3 minutes to thicken slightly.

8. Garnish with chopped parsley and any desired toppings such as pickles, tomatoes, bacon, or green onions.

9. Serve hot and enjoy! 🍔🧀🍝🥘

06/05/2026

Creamy Tuscan Chicken Linguine 🍝🍗🧄🌿

Ingredients:

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

12 oz (340g) linguine pasta

2 tablespoons (30ml) olive oil

1 teaspoon (5ml) Italian seasoning

1/2 teaspoon (2.5ml) paprika

1/2 teaspoon (2.5ml) garlic powder

Salt and black pepper to taste

4 cloves garlic, minced

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

1/2 cup (120ml) whole milk

3/4 cup (75g) grated Parmesan cheese

1 cup (150g) cherry tomatoes, halved

2 cups (60g) fresh spinach

1 tablespoon (15g) butter

1/4 teaspoon (1.25ml) red pepper flakes (optional)

1/4 cup (60ml) chopped fresh parsley

Extra Parmesan cheese for serving

Directions:

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup (120ml) pasta water, then drain and set aside.

2. Season the chicken strips with Italian seasoning, paprika, garlic powder, salt, and black pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Transfer the chicken to a plate.

4. In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.

5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.

6. Stir in the heavy cream and milk. Bring to a gentle simmer and cook for 3-4 minutes.

7. Add the Parmesan cheese and whisk until melted and the sauce is smooth.

8. Stir in the cherry tomatoes, spinach, and red pepper flakes (if using). Cook for 2-3 minutes until the spinach wilts.

9. Return the cooked chicken to the skillet and stir to combine.

10. Add the cooked linguine and toss gently until coated in the creamy Tuscan sauce. If needed, add a little reserved pasta water to reach the desired consistency.

11. Sprinkle with fresh parsley and additional Parmesan cheese.

12. Serve immediately and enjoy! 🍝🍗🧄🌿

06/05/2026

Crockpot Taco Hashbrown Casserole 🌮🥔🧀🥘

Ingredients:

1 lb (450g) ground beef

1 small onion, diced

1 packet (1 oz / 28g) taco seasoning

1 can (10 oz / 285g) diced tomatoes with green chilies, undrained

1 bag (30 oz / 850g) frozen shredded hash browns

1 can (10.5 oz / 300g) condensed cheddar cheese soup

1/2 cup (120ml) sour cream

1/2 cup (120ml) milk

2 cups (200g) shredded Mexican cheese blend, divided

1 can (15 oz / 425g) black beans, drained and rinsed

1 cup (165g) corn kernels

1 teaspoon (5ml) garlic powder

1/2 teaspoon (2.5ml) black pepper

1/4 cup (60ml) chopped green onions

Optional toppings: sour cream, diced tomatoes, sliced jalapeños, avocado, fresh cilantro

Directions:

1. In a large skillet over medium-high heat, cook the ground beef and diced onion for 6-8 minutes, breaking up the meat as it cooks, until browned. Drain excess grease.

2. Stir in the taco seasoning and diced tomatoes with green chilies. Cook for 2 minutes, stirring well to combine.

3. In a large bowl, whisk together the cheddar cheese soup, sour cream, milk, garlic powder, and black pepper until smooth.

4. Add the frozen hash browns, black beans, corn, beef mixture, and 1 cup (100g) of the shredded Mexican cheese blend. Mix until evenly combined.

5. Lightly grease the crockpot and transfer the mixture into it, spreading it evenly.

6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the hash browns are tender and the casserole is hot throughout.

7. During the last 15 minutes of cooking, sprinkle the remaining 1 cup (100g) shredded cheese over the top. Cover and continue cooking until melted.

8. Turn off the slow cooker and let the casserole rest for 5 minutes.

9. Garnish with chopped green onions and any desired toppings such as sour cream, diced tomatoes, jalapeños, avocado, or cilantro.

10. Serve hot and enjoy! 🌮🥔🧀🥘

06/05/2026

Tex-Mex Shepherd's Pie 🌮🥧🧀🌶️

Ingredients:

1 lb (450g) ground beef

1 tablespoon (15ml) olive oil

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 packet (1 oz / 28g) taco seasoning

1 can (15 oz / 425g) black beans, drained and rinsed

1 cup (165g) corn kernels

1 can (10 oz / 285g) diced tomatoes with green chilies, drained

1/2 cup (120ml) beef broth

2 cups (200g) shredded Mexican cheese blend, divided

4 cups (960g) mashed potatoes

2 tablespoons (30g) butter

1/4 cup (60ml) milk

1/2 teaspoon (2.5ml) paprika

1/2 teaspoon (2.5ml) salt

1/4 teaspoon (1.25ml) black pepper

1/4 cup (60ml) chopped fresh cilantro (optional)

Sour cream, sliced jalapeños, and diced avocado for serving (optional)

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 4-5 minutes until softened.

3. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until browned. Drain excess grease if needed.

4. Stir in the garlic and taco seasoning and cook for 1 minute until fragrant.

5. Add the black beans, corn, diced tomatoes with green chilies, and beef broth. Simmer for 5-7 minutes until slightly thickened.

6. Stir in 1 cup (100g) of the shredded Mexican cheese blend and mix until melted.

7. In a separate bowl, combine the mashed potatoes, butter, milk, paprika, salt, and black pepper. Stir until smooth and creamy.

8. Spread the beef mixture evenly into the prepared baking dish.

9. Carefully spread the mashed potatoes over the beef mixture, covering it completely. Sprinkle the remaining 1 cup (100g) shredded cheese over the top.

10. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

11. Let the casserole rest for 5-10 minutes before serving.

12. Garnish with chopped cilantro and serve with sour cream, jalapeños, and avocado if desired. Enjoy! 🌮🥧🧀🌶️

06/05/2026

Slow Cooker Chicken & Gravy 🍗🥣✨

Ingredients:

2 lbs (900g) boneless, skinless chicken breasts

1 packet (1 oz / 28g) chicken gravy mix

1 packet (1 oz / 28g) ranch seasoning mix

1 can (10.5 oz / 300g) condensed cream of chicken soup

1/2 cup (120ml) chicken broth

1 teaspoon (5ml) garlic powder

1/2 teaspoon (2.5ml) black pepper

1/2 teaspoon (2.5ml) dried thyme (optional)

2 tablespoons (30g) butter

2 tablespoons (30ml) chopped fresh parsley (optional)

Mashed potatoes, rice, or egg noodles for serving

Directions:

1. Place the chicken breasts in the bottom of the slow cooker.

2. In a medium bowl, whisk together the chicken gravy mix, ranch seasoning mix, cream of chicken soup, chicken broth, garlic powder, black pepper, and thyme until smooth.

3. Pour the gravy mixture evenly over the chicken. Add the butter on top.

4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.

5. Remove the chicken from the slow cooker and shred it using two forks.

6. Return the shredded chicken to the slow cooker and stir well to coat it completely in the creamy gravy.

7. Cover and cook for an additional 10-15 minutes to allow the flavors to blend.

8. Garnish with chopped parsley if desired.

9. Serve hot over mashed potatoes, rice, or egg noodles and enjoy! 🍗🥣✨

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