Easy High Protein Kitchen, New York, NY (2026)

06/04/2026

Honey Garlic Glazed Chicken Wings Platter with Beef Fried Rice, Cheesy Mashed Potatoes, and Roasted Green Beans
Ingredients
For the Glazed Chicken Wings:

1 lb chicken wings (flats and drumettes)

1 tablespoon baking powder (for crispiness)

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1/3 cup honey

2 tablespoons soy sauce

3 cloves garlic, minced

For the Beef Fried Rice:

1/2 lb ground beef

2 cups cooked long-grain rice (preferably chilled day-old)

1 tablespoon vegetable oil

1/2 small onion, diced

1/2 red bell pepper, finely diced

2 tablespoons soy sauce

2 green onions, sliced

For the Cheesy Mashed Potatoes:

3 medium Russet potatoes, peeled and cubed

2 tablespoons butter

2 tablespoons sour cream

1/2 cup shredded cheddar cheese

Salt and black pepper, to taste

1 tablespoon fresh parsley, finely chopped (for garnish)

For the Roasted Green Beans:

1/2 lb fresh green beans, trimmed

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and black pepper, to taste

Instructions
1. Bake the Chicken Wings
Preheat your oven to 425°F (220°C).

Pat chicken wings completely dry with paper towels. Toss them in a bowl with baking powder, garlic powder, salt, and pepper until evenly coated.

Arrange the wings in a single layer on a wire rack set inside a baking sheet.

Bake for 30–35 minutes, flipping halfway through, until crispy and golden brown.

2. Make the Glaze and Coat the Wings
While the wings bake, combine honey, soy sauce, and minced garlic in a small saucepan over medium heat.

Simmer for 3–4 minutes until slightly thickened.

Once the wings are done, toss them immediately in the warm glaze until completely coated and sticky.

3. Cook the Beef Fried Rice
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes until browned, breaking it up into fine crumbles. Drain excess fat.

Add vegetable oil, diced onion, and red bell pepper to the skillet. Sauté for 3 minutes until softened.

Stir in the chilled rice and soy sauce. Toss continuously over high heat for 3–4 minutes until thoroughly combined and hot. Fold in the sliced green onions.

4. Prepare the Cheesy Mashed Potatoes
Boil the cubed potatoes in salted water for 15 minutes until fork-tender. Drain well.

Mash the potatoes with butter, sour cream, salt, and pepper until smooth.

Stir in the shredded cheddar cheese until completely melted and incorporated.

5. Sauté the Green Beans
Heat olive oil in a separate skillet over medium heat.

Add the trimmed green beans, garlic powder, salt, and pepper. Sauté for 6–8 minutes, stirring occasionally, until tender-crisp and lightly blistered.

6. Assemble and Serve
Use a round white textured plate to match the presentation shown in 699133189_122249567648262534_1518601189974177798_n.jpg.

Position the beef fried rice in the upper-left quadrant.

Place the roasted green beans in the upper-right quadrant.

Mound the cheesy mashed potatoes in the lower-left section, garnishing the top with finely chopped fresh parsley.

Arrange the sticky honey garlic chicken wings stacked neatly in the lower-right section.

06/04/2026

Ribeye Steak and Cajun Shrimp Surf and Turf Platter with Potato Hash, Fajita Veggies, and Creamy Crab Salad
Ingredients
For the Ribeye Steak:

1 thick-cut ribeye steak (approx. 12-14 oz)

1 tablespoon olive oil

Salt and coarsely cracked black pepper, to taste

2 tablespoons butter

Fresh rosemary and thyme sprigs

For the Cajun Shrimp:

8-10 large shrimp, peeled and deveined (tails left on)

1 tablespoon olive oil

1 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

1 tablespoon fresh chives, finely chopped (for garnish)

For the Roasted Potato Hash:

2 large Russet potatoes, peeled and cut into small cubes

1.5 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Salt and black pepper, to taste

For the Fajita Veggies:

1 green bell pepper, sliced into strips

1/2 medium yellow onion, sliced into strips

1 tablespoon olive oil

Salt and black pepper, to taste

For the Creamy Crab Salad:

8 oz lump crab meat (or imitation crab, finely shredded)

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1/4 cup red onion, finely diced

1 tablespoon fresh chives, finely chopped

1 teaspoon old bay seasoning

Salt and black pepper, to taste

Instructions
1. Prepare the Creamy Crab Salad
In a medium bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.

Gently fold in the crab meat and finely diced red onion until combined. Cover and refrigerate until assembly.

2. Roast the Potato Hash
Preheat your oven to 400°F (200°C).

Toss the cubed potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.

Spread in a single layer on a baking sheet and roast for 25-30 minutes, turning once, until crispy and golden brown.

3. Sauté the Fajita Veggies
Heat olive oil in a skillet over medium-high heat.

Add the sliced green bell peppers and yellow onions. Sauté for 6-8 minutes until tender-crisp with light charred edges. Season with salt and pepper, then set aside.

4. Sear the Ribeye Steak
Pat the ribeye steak completely dry with paper towels and season generously on all sides with salt and coarsely cracked black pepper.

Heat a heavy cast-iron skillet over high heat until smoking. Add olive oil, then lay the steak in the pan. Sear for 2-3 minutes without moving to develop a deep crust.

Flip the steak, then add the butter, rosemary, and thyme to the pan. Tilt the skillet and spoon the melted herb butter over the steak continuously for another 2-3 minutes (for medium-rare). Remove the steak and let it rest.

5. Cook the Cajun Shrimp
In the same skillet with the remaining pan juices, toss in the shrimp seasoned with Cajun seasoning and garlic powder.

Cook over medium-high heat for 1-2 minutes per side until pink and opaque. Remove from heat immediately.

06/04/2026

Honey Garlic Roasted Chicken Drumsticks with Herb Potato Wedges and Garden Salad
Ingredients
For the Chicken Drumsticks:

6-8 chicken drumsticks

3 tablespoons olive oil

3 tablespoons honey

2 tablespoons soy sauce

4 cloves garlic, minced

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 tablespoons fresh parsley, finely chopped (for garnish)

For the Herb Potato Wedges:

4 large Russet or Yukon Gold potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon dried oregano or Italian seasoning

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 tablespoon fresh parsley, finely chopped (for garnish)

Fresh rosemary sprigs (for garnish)

For the Garden Salad:

3 cups romaine lettuce or mixed greens

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, sliced into rings

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper, to taste

For Serving:

1/2 cup BBQ sauce or sweet chili sauce (placed in a small dipping bowl)

Instructions
1. Bake the Herb Potato Wedges
Preheat your oven to 400°F (200°C).

In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper.

Spread the wedges in a single layer on a baking sheet lined with parchment paper.

Roast for 30–35 minutes, turning once halfway through, until crispy and golden brown. Sprinkle with fresh parsley as soon as they come out of the oven.

2. Roast the Chicken Drumsticks
While the potatoes are roasting, whisk together the olive oil, honey, soy sauce, minced garlic, smoked paprika, salt, and pepper in a bowl.

Pat the chicken drumsticks dry with paper towels, then coat them thoroughly in the honey garlic glaze.

Place the drumsticks on a separate lined baking sheet. Bake at 400°F (200°C) for 35–40 minutes, turning once and brushing with extra glaze from the pan halfway through, until the skin is deeply browned and caramelized.

3. Prepare the Garden Salad
In a large bowl, combine the salad greens, halved cherry tomatoes, cucumber slices, and red onion rings.

Whisk together the olive oil, lemon juice, salt, and pepper, then drizzle over the salad and toss gently just before serving.

06/03/2026

Creamy Marry Me Chicken Pasta Bowl
Ingredients
For the Chicken:

2 large chicken breasts, halved lengthwise into cutlets

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon Italian seasoning

Salt and black pepper to taste

2 tablespoons olive oil

For the Creamy Pasta:

8 oz fettuccine or linguine pasta

1 tablespoon butter

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped

For the Fresh Toppings:

1 cup Roma tomatoes, finely diced

1 cup English cucumber, sliced

1 tablespoon olive oil (for tossing)

1 teaspoon lemon juice

Salt and parsley for garnish

Instructions
Prep the Toppings: In two separate small bowls, toss the diced tomatoes and sliced cucumbers with a drizzle of olive oil, a splash of lemon juice, a pinch of salt, and some chopped parsley. Set aside to marinate.

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.

Sear the Chicken: Season both sides of the chicken cutlets generously with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until beautifully browned and cooked through. Remove from the skillet, let rest for 3 minutes, then slice into clean strips.

Make the Creamy Sauce: Lower the skillet heat to medium and melt the butter. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it bubble for 3 minutes to thicken slightly.

Combine Pasta: Stir the Parmesan cheese into the sauce until melted and smooth. Toss in the cooked pasta and fresh parsley, stirring well to coat the noodles evenly (add a splash of reserved pasta water if the sauce is too thick).

Assemble the Bowl: Divide the creamy pasta into bowls. Arrange the sliced seared chicken across one side, and place the marinated diced tomatoes and cucumber slices neatly next to it. Garnish the center with a fresh sprig of curly parsley and serve immediately.

06/02/2026

Garlic Butter Herb Roasted Chicken Thighs and Baby Potatoes
Ingredients
6–8 bone-in, skin-on chicken thighs

750g baby yellow potatoes, washed

4 tbsp unsalted butter, melted

2 tbsp olive oil

4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp paprika

1 tsp onion powder

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
1. Preparation

Preheat your oven to 200°C (400°F).

Pat the chicken thighs completely dry with paper towels to ensure the skin gets crispy.

Place the whole baby potatoes into a large 9x13-inch baking dish.

2. Season the Ingredients

In a small bowl, whisk together the melted butter, olive oil, minced garlic, oregano, thyme, paprika, onion powder, salt, and black pepper.

Pour half of the garlic butter mixture over the potatoes in the baking dish and toss until they are evenly coated. Nest the potatoes around the edges and bottom of the dish.

Rub the remaining garlic butter mixture all over the chicken thighs, making sure to get underneath the skin as well.

Arrange the chicken thighs skin-side up in the baking dish, nestled tightly among the baby potatoes.

3. Roast

Bake uncovered in the preheated oven for 40–45 minutes.

The chicken is done when the skin is deeply browned and crispy, and the internal temperature reaches 79°C (175°F) near the bone. The potatoes should be fork-tender and golden.

If you want a deeper color on the chicken skin, turn on the oven broiler for the final 2–3 minutes, watching closely so it doesn't burn.

4. Finish and Serve

Remove the baking dish from the oven and spoon some of the accumulated pan juices back over the chicken and potatoes.

Garnish generously with a shower of finely chopped fresh parsley before serving straight from the dish.

06/01/2026

Ultimate Southern Comfort Feast Platter
1. Glazed Honey Garlic Chicken Breasts
Ingredients: 2 large chicken breasts (halved horizontally into cutlets), 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, salt and pepper, 3 tbsp honey, 2 tbsp soy sauce, 3 cloves minced garlic.

Instructions: Season chicken cutlets with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 4 to 5 minutes per side until golden and cooked through. Reduce heat to low, add minced garlic, honey, and soy sauce to the pan, and simmer for 2 minutes, spooning the glaze over the chicken until sticky. Slice before serving.

2. Creamy Smothered Pork Chops
Ingredients: 4 bone-in or boneless pork chops, 1 tbsp olive oil, 1 small onion (sliced), 1/2 green bell pepper (sliced), 1 cup chicken broth, 1/2 cup heavy cream, 1 tsp Cajun seasoning.

Instructions: Season pork chops with Cajun seasoning and sear in olive oil over medium-high heat for 3 to 4 minutes per side until browned; remove from skillet. Add sliced onions and green peppers to the same skillet, sautéing until soft. Pour in chicken broth and heavy cream, bringing to a simmer. Return the pork chops to the pan, cover, and simmer on low for 10 to 12 minutes until the sauce reduces into a thick gravy.

3. Southern Baked Macaroni and Cheese
Ingredients: 8 oz elbow macaroni, 2 tbsp butter, 2 tbsp flour, 1.5 cups whole milk, 2 cups shredded sharp cheddar cheese, 1 cup shredded Colby Jack cheese, salt, pepper, and paprika.

Instructions: Cook macaroni according to package instructions and drain. Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Slowly whisk in milk until smooth and thickened. Turn off heat and stir in 1.5 cups of cheddar and 1/2 cup of Colby Jack until melted. Toss with the pasta, transfer to a baking dish, top with the remaining cheese and a sprinkle of paprika, and bake at 375°F (190°C) for 20 minutes until bubbly.

4. Creamy Garlic Alfredo Penne
Ingredients: 8 oz penne pasta, 2 tbsp butter, 2 cloves minced garlic, 1 cup heavy cream, 1/2 cup grated parmesan cheese, salt, black pepper, and dried parsley.

Instructions: Boil penne pasta until al dente and drain. In a skillet, melt butter and sauté garlic for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth. Toss the pasta into the sauce, season with salt, pepper, and parsley, and coat evenly.

5. Southern Style Potato Salad
Ingredients: 4 large Russet potatoes (peeled and cubed), 1/2 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, 2 hard-boiled eggs (chopped), salt, pepper, and paprika.

Instructions: Boil cubed potatoes in salted water until fork-tender, then drain and cool completely. In a large bowl, mix mayonnaise, mustard, sweet relish, salt, and pepper. Gently stir in the cooled potatoes and chopped hard-boiled eggs. Dust the top with paprika and chill before serving.

6. Skillet Fried Corn with Bacon
Ingredients: 2 cans (15 oz each) whole kernel corn (drained) or 3 cups fresh corn, 3 strips of bacon (diced), 1/2 diced red onion, salt, and cracked black pepper.

Instructions: Cook diced bacon in a skillet over medium heat until crispy; remove bacon but leave the grease in the pan. Add the diced onion to the bacon grease and sauté for 2 minutes. Stir in the corn, season with salt and plenty of black pepper, and cook for 6 to 8 minutes until the corn starts to char slightly. Stir the crispy bacon back in before serving.

06/01/2026

Creamy Garlic Mushroom and Shrimp Pasta
Ingredients
10 oz spaghetti or fettuccine pasta

1 lb large shrimp, peeled and deveined

8 oz cremini or white button mushrooms, sliced

4 cloves garlic, minced

2 tbsp unsalted butter

1 tbsp olive oil

1 cup heavy cream

1/2 cup chicken broth or reserved pasta water

1/2 cup grated Parmesan cheese

Salt and freshly cracked black pepper, to taste

1/4 tsp red pepper flakes (optional)

2 tbsp fresh parsley, finely chopped

Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Sear the Shrimp: Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Sauté the Mushrooms: Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook without moving them for 2–3 minutes to get a nice brown sear. Stir and cook for another 2–3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until highly fragrant.

Build the Sauce: Pour in the chicken broth (or reserved pasta water) to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1 minute, then reduce the heat to medium-low and pour in the heavy cream. Let the sauce come to a gentle simmer for 2–3 minutes until it begins to thicken slightly.

Combine Everything: Stir the grated Parmesan cheese into the sauce until completely melted and smooth. Toss the cooked spaghetti, seared shrimp, and chopped parsley into the skillet.

Finish and Serve: Toss everything together continuously for 1–2 minutes over low heat until the pasta is coated in the glossy, creamy sauce. Season with additional salt and black pepper to taste, and serve hot.

06/01/2026

Cajun Blackened Chicken Garlic Butter Bowtie Pasta
Ingredients
For the Cajun Blackened Chicken:

2 large chicken breasts, halved horizontally into thin cutlets

1.5 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

2 tbsp unsalted butter (for searing)

For the Garlic Butter Pasta:

12 oz bowtie (farfalle) pasta

4 tbsp unsalted butter

4 cloves garlic, minced

1/2 cup chicken broth or reserved pasta water

1/4 cup grated Parmesan cheese

1-2 tsp red pepper flakes (to taste)

2 tbsp fresh parsley, finely chopped

Salt and freshly cracked black pepper, to taste

Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Season the Chicken: Pat the chicken cutlets completely dry with a paper towel. Mix the Cajun seasoning, smoked paprika, garlic powder, and onion powder in a small bowl. Generously coat both sides of the chicken cutlets with the seasoning blend, pressing it firmly into the meat.

Blacken the Chicken: Melt 2 tablespoons of butter in a heavy skillet (preferably cast iron) over medium-high heat. Once hot, add the chicken cutlets. Sear for 4–5 minutes on each side until a dark, flavorful crust forms and the internal temperature reaches 165°F. Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into strips.

Build the Pasta Sauce: In the same skillet over medium heat, melt the remaining 4 tablespoons of butter, scraping up any browned bits left from the chicken. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until highly fragrant.

Toss the Pasta: Pour the chicken broth (or reserved pasta water) into the skillet to create a light sauce. Simmer for 1 minute. Add the cooked bowtie pasta, grated Parmesan cheese, and chopped parsley to the skillet. Toss continuously until the pasta is evenly coated in the glossy garlic butter sauce. Season with salt and pepper to taste.

Assemble and Serve: Transfer the garlic butter pasta to a large serving platter. Top it with the sliced Cajun blackened chicken and an extra pinch of red pepper flakes and fresh parsley.

05/31/2026

Slow Cooker Garlic Butter Potatoes
Ingredients
3 lbs Russet or Yukon Gold potatoes, scrubbed and cut into 1-inch cubes

4 tbsp unsalted butter, melted

2 tbsp unsalted butter, sliced into pats (for topping)

1/2 cup beef broth or chicken broth

4 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tsp onion powder

1 tsp paprika

1/2 tsp dried thyme or rosemary

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
Prep the Potatoes: Place the cubed potatoes into the bottom of the slow cooker.

Mix the Seasoning: In a medium bowl, whisk together the melted butter, broth, minced garlic, Worcestershire sauce, onion powder, paprika, dried herbs, salt, and black pepper.

Coat the Potatoes: Pour the seasoned butter mixture completely over the potatoes in the slow cooker. Toss well to ensure every potato piece is evenly coated.

Slow Cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours, until the potatoes are completely tender and can be easily pierced with a fork.

Finish with Butter: Gently stir the potatoes to coat them in the rich garlic sauce at the bottom. Top the hot potatoes with the remaining pats of butter, allowing them to melt over the dish just before serving.

Garnish: Sprinkle with chopped fresh parsley before serving.

05/31/2026

Slow Cooker Salisbury Steak with Mushroom Gravy
Ingredients
For the Beef Patties:

1.5 lbs ground beef

1/2 cup Italian breadcrumbs

1 large egg

2 tbsp yellow onion, grated or very finely minced

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

Salt and black pepper to taste

For the Mushroom Gravy and Vegetables:

8 oz cremini or white button mushrooms, sliced

1 large yellow onion, cut into large chunks

2 cups beef broth

1 packet brown gravy mix (or onion gravy mix)

1 tbsp ketchup

1 tbsp olive oil

2 tbsp cornstarch blended with 2 tbsp cold water (optional, for thickening)

Instructions
Form and Sear the Patties: In a large bowl, mix together the ground beef, breadcrumbs, egg, minced onion, Worcestershire sauce, garlic powder, salt, and pepper. Shape the mixture into 4 to 5 oval-shaped patties. Heat olive oil in a large skillet over medium-high heat. Sear the patties for about 2 minutes on each side until a deep brown crust forms. Transfer the patties to the slow cooker.

Layer the Vegetables: Scatter the sliced mushrooms and the large chunks of yellow onion evenly around and on top of the seared beef patties in the slow cooker.

Mix and Pour the Sauce: In a bowl or measuring cup, whisk together the beef broth, gravy packet, and ketchup until smooth. Pour the mixture completely over the patties and vegetables.

Slow Cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the onions are tender and the beef is completely cooked through.

Thicken the Gravy: If you prefer a thicker gravy, lift the patties out gently and set them aside. Turn the slow cooker to HIGH, stir the cornstarch slurry into the bubbling sauce, and let it cook uncovered for 10 minutes until thickened. Return the patties to coat them before serving.

Serve: Serve hot over a bed of creamy mashed potatoes or egg noodles.

Easy High Protein Kitchen

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