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Emily Recipes, 57 Bowman Street bronx, New York, NY (2026)

11/09/2025

Creamy Cajun Garlic Parmesan Chicken Rigatoni

Ingredients:

3 large boneless skinless chicken breasts, cut into thick strips
18 oz rigatoni pasta
1 1/2 tbsp olive oil
6 tbsp unsalted butter, divided
6 cloves garlic, minced (divided)
2 1/4 tsp Cajun seasoning
3/4 tsp smoked paprika
Salt and black pepper, to taste
3/4 cup grated Parmesan (for coating the chicken)
For the Three-Cheese Cream Sauce:
2 1/4 cups heavy cream
1 1/8 cups low-sodium chicken broth
1 1/2 cups shredded mozzarella
1 1/2 cups shredded cheddar
1 1/8 cups grated Parmesan
3 oz cream cheese
3/4 tsp Italian seasoning
3/4 tsp dried basil
1/3 tsp red pepper flakes (optional)
Chopped parsley for garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and set aside.
2. Pat the chicken dry. Season with Cajun seasoning, smoked paprika, salt, and pepper. Press the grated Parmesan onto the chicken so it sticks.
3. Heat olive oil and 3 tbsp butter in a large skillet over medium-high heat. Add the chicken and sear for about 5–7 minutes, turning until golden and cooked through.
4. During the last minute of cooking, add half the garlic and 1 tbsp butter. Let it melt into the chicken. Remove the chicken and keep warm.
5. In the same skillet, lower the heat to medium and melt the remaining 2 tbsp butter. Add the remaining garlic and cook for about 30 seconds.
6. Pour in the heavy cream and chicken broth. Stir and warm to a light simmer.
7. Add the cream cheese and stir until smooth. Add the mozzarella, cheddar, and Parmesan. Stir until the sauce is thick, creamy, and smooth.
8. Season the sauce with Italian seasoning, basil, and red pepper flakes if using. Taste and adjust salt and pepper.
9. Add the cooked rigatoni to the sauce and toss gently so every piece is coated. Let it sit on low heat for about a minute.
10. Serve with the garlic Parmesan chicken on top or mixed in. Finish with chopped parsley.

Cooking Time: 30–35 minutes
Servings: 6
Calories: ~840 per serving

11/09/2025

Creamy Garlic Butter Spaghetti with Parmesan Beef

Ingredients:

1 lb ground beef
12 oz spaghetti
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 cup heavy cream
½ cup beef broth
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

11/09/2025

Cajun Chicken Linguine in Creamy Velveeta Mozzarella Sauce

Ingredients:

3/4 lb boneless skinless chicken, cut into bite-size pieces
1 1/2 tbsp olive oil
1 1/2 tbsp Cajun seasoning
2/3 tsp garlic powder
1/3 tsp smoked paprika
10 oz linguine pasta
3 tbsp butter
3 cloves garlic, minced
2 1/2 tbsp all-purpose flour
2 cups milk
5 1/2 oz Velveeta cheese, cubed
3 oz cream cheese, softened
2/3 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the linguine until tender, then drain and set aside.
2. Toss the chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for about 6–7 minutes, or until nicely browned and cooked through. Remove to a plate.
4. In the same skillet, melt the butter over medium heat. Add the garlic and cook about 30 seconds, just until fragrant.
5. Sprinkle in the flour and stir for about a minute. Slowly pour in the milk, whisking until it smooths out. Let it warm and thicken slightly.
6. Add the Velveeta and cream cheese, stirring until melted and creamy. Stir in the mozzarella and Parmesan until the sauce is smooth. Season with salt and pepper.
7. Add the cooked linguine and the chicken back into the skillet. Toss until everything is coated and creamy. If it gets too thick, add a splash of water or milk.
8. Serve warm. Add extra Parmesan on top if you want it extra cheesy.

Cooking Time: 30 minutes
Servings: 4
Calories: ~650 per serving

11/09/2025

Cheesy Velveeta Bowtie Pasta with Italian Beef Marinara

Ingredients:

1 lb ground beef
12 oz bowtie pasta
1 (14.5 oz) jar marinara sauce
1 (8 oz) block Velveeta cheese, cubed
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese (optional)
Fresh basil, chopped (for garnish)

11/09/2025

Creamy Cajun Steak Tips with Cheesy Twisted Parmesan Pasta

Ingredients:

2¼ lbs sirloin or ribeye steak tips, cut into bite-sized strips
3 tablespoons olive oil
1½ tablespoons unsalted butter
2¼ teaspoons Cajun seasoning
1½ teaspoons garlic powder
¾ teaspoon smoked paprika
Salt and black pepper, to taste
For the cheesy twisted pasta:
18 oz twisted pasta (rotini or fusilli)
3 tablespoons unsalted butter
6 cloves garlic, minced
2¼ cups heavy cream
¾ cup whole milk
6 oz cream cheese, softened
1⅞ cups freshly grated Parmesan cheese
1½ cups shredded mozzarella cheese
¾ teaspoon Cajun seasoning
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add the twisted pasta and cook until tender but still firm. Before draining, scoop out a small amount of the pasta water and set it aside. Drain and keep warm.
2. Meanwhile, heat the olive oil and 1½ tablespoons butter in a large skillet over medium-high heat. Add the steak pieces in a single layer. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Let the steak brown on each side until just cooked through. Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium and add the 3 tablespoons of butter to the same skillet. Once melted, stir in the garlic and cook until fragrant, about 30 seconds.
4. Pour in the heavy cream and whole milk, stirring gently. Add the cream cheese and continue stirring until it melts smoothly into the sauce.
5. Add the Parmesan and mozzarella, stirring slowly until the sauce becomes creamy and thick. Season with the remaining Cajun seasoning, plus salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water.
6. Add the cooked twisted pasta to the skillet and gently toss so every piece is coated in the cheesy sauce. Let it warm together on low heat for a minute to pull the flavors together.
7. Spoon the cheesy pasta onto plates and finish with the Cajun steak tips over top. Sprinkle with chopped parsley before serving.

Cooking Time: 30 minutes
Servings: 6
Calories: around 710 per serving

11/09/2025

Creamy Parmesan Pasta with Garlic Steak

Ingredients:

12 oz spaghetti (or fettuccine)
1 lb sirloin steak, cut into bite-size pieces
Salt and black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
2 tbsp butter
For the Sauce
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ cup reserved pasta water (use only if needed)
Fresh parsley, chopped (for garnish)

Directions:

Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain. Reserve about ¼ cup of pasta water in case the sauce needs thinning later. Set aside.
Season the Steak: Pat the steak pieces dry with a paper towel. Season well with salt, pepper, and garlic powder on all sides.
Sear the Steak: Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the steak pieces in a single layer and sear for 2–3 minutes per side, until browned and cooked to your preferred doneness. Remove from the skillet and set aside on a plate.
Make the Cream Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant (don’t let it brown).
Pour in the heavy cream and stir well, scraping up any browned bits from the pan — this adds flavor.
Sprinkle in the Italian seasoning and slowly whisk in the Parmesan. Let it simmer for 2–3 minutes until creamy.
If the sauce becomes too thick, add a splash of reserved pasta water.
Combine: Add the cooked pasta into the sauce and toss gently until coated.
Return the steak to the skillet, spooning some sauce over the top. Let everything warm together for 1 more minute.
Serve: Plate the pasta, top with the steak pieces, and garnish with chopped parsley and a little extra black pepper.

Serving Size: 4
Total Time: 30 minutes
Approx. Calories: ~760 per serving

11/09/2025

Sausage Cream Cheese Crescents

Ingredients:

1 lb ground sausage (450g)
8 oz cream cheese, softened (225g)
2 cans (8 oz each) refrigerated crescent roll dough (450g total)
1 cup shredded cheddar cheese (115g)
1/4 teaspoon garlic powder (optional) (0.5g)
1/4 teaspoon onion powder (optional) (0.5g)
1 tablespoon chopped fresh parsley (optional, for garnish) (5g)

Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the sausage until fully browned. Drain excess grease.
3. Add the softened cream cheese to the warm sausage and stir until melted and combined.
4. Stir in the shredded cheddar, garlic powder, and onion powder. Mix until smooth and creamy.
5. Unroll the crescent roll dough and separate into triangles.
6. Place about 1 tablespoon of the sausage mixture on the wide end of each triangle, then roll up towards the pointed end.
7. Arrange on the baking sheet and bake for 10–12 minutes, or until golden brown.
8. Sprinkle with parsley before serving if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: Makes 16 crescents (serves 6–8 as appetizers)
Calories: ~210 per crescent (approximate)

11/09/2025

Roasted Carrots with Whipped Ricotta and Hot Honey

Ingredients:

2 lbs carrots, peeled and cut in half lengthwise
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon smoked paprika (optional)
1 cup ricotta cheese
2 tablespoons heavy cream or whole milk
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons hot honey (or honey + a pinch of chili flakes)
2 tablespoons chopped fresh parsley or chives (for topping)
Toasted chopped walnuts or pistachios (optional, for crunch)

Directions:

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Spread the carrots onto the baking sheet and drizzle them with olive oil. Season with salt, pepper, and smoked paprika if using. Toss to coat.
3. Roast the carrots for 25 to 35 minutes, flipping halfway through, until they are tender and caramelized on the edges.
4. While the carrots roast, prepare the whipped ricotta. Add the ricotta, heavy cream, lemon zest, and lemon juice to a mixing bowl. Use a hand mixer or whisk vigorously for 1 to 2 minutes until the ricotta becomes light, smooth, and fluffy. Taste and adjust salt and lemon as needed.
5. Spread the whipped ricotta onto a serving plate or shallow bowl.
6. Arrange the warm roasted carrots over the ricotta.
7. Drizzle hot honey over the top and sprinkle with fresh herbs. Add toasted walnuts or pistachios if you want crunch.
8. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 4
Calories: Approx. 250 per serving (varies with honey and nuts)

11/09/2025

Butternut Squash and Spinach Lasagna 🍠🍃

This Butternut Squash and Spinach Lasagna is a delicious twist on the classic, featuring a creamy butternut squash filling and a healthy spinach layer. It’s perfect for a comforting vegetarian meal that’s both hearty and nutritious.

Ingredients:

9 lasagna noodles, cooked and drained
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
1/2 tsp ground nutmeg
Salt and black pepper, to taste
1/2 cup ricotta cheese
2 cups fresh spinach, chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce

Directions:

1. Preheat your oven to 375°F. Lightly grease a baking dish and set aside.
2. Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, season with salt, pepper, and nutmeg. Roast for 20–25 minutes or until the squash is soft. Once cooled slightly, mash the squash in a bowl and stir in the ricotta until smooth and creamy.
3. Warm a skillet over medium heat and add the chopped spinach. Cook just until the spinach wilts, then remove from heat and season lightly with salt and pepper.
4. Spread a thin layer of marinara sauce across the bottom of the baking dish. Place three lasagna noodles down.
5. Spread half of the butternut squash mixture over the noodles. Top with half of the wilted spinach. Sprinkle with some mozzarella and Parmesan, then add a thin layer of marinara sauce.
6. Repeat the same layering with three more noodles, the remaining squash and spinach, cheese, and marinara.
7. Place the final layer of noodles on top, spread the remaining marinara over them, and finish with the remaining mozzarella and Parmesan.
8. Cover with foil and bake for 20 minutes, then uncover and bake another 10–12 minutes, or until the cheese is melted and lightly golden.
9. Let the lasagna rest for about 8–10 minutes before slicing so it holds together nicely.

Servings: 6
Total Time: ~50 minutes
Style: Cozy, hearty vegetarian comfort meal

11/09/2025

Mini Turkey Meatballs with Cranberry Sauce

Ingredients:
1 lb ground turkey
1/2 cup breadcrumbs
1 egg, lightly beaten
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and black pepper to taste
2 tablespoons olive oil (for browning or brushing when baking)
1 can (14 oz) whole berry cranberry sauce
1/2 cup chicken broth
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard (optional, for balance)

Directions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
2. In a mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, onion, garlic, thyme, sage, salt, and pepper. Mix gently until everything is just combined.
3. Roll the mixture into small, bite-sized meatballs (about 1 inch each) and place them evenly on the prepared baking sheet.
4. Brush or lightly drizzle the meatballs with olive oil. Bake for 14 to 16 minutes, or until cooked through and lightly browned.
5. While the meatballs bake, prepare the cranberry sauce.
6. In a medium skillet or saucepan, add the cranberry sauce, chicken broth, brown sugar, apple cider vinegar, and Dijon mustard. Stir and bring to a simmer over medium heat. Let it cook for 3 to 5 minutes until slightly thickened and glossy.
7. Add the cooked meatballs to the sauce and gently toss to coat them evenly. Let everything simmer together for another 2 to 3 minutes to blend the flavors.
8. Serve warm as an appetizer, party snack, or with mashed potatoes or rice for a full meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approx. 390 per serving

11/08/2025

Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad

Ingredients:

1.25 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder (or Cajun seasoning)
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
2 cups cooked rice (white, brown, or jasmine)
1 cup hummus (store-bought or homemade)
1 large cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or dill for topping
Crushed red pepper (optional for heat)

Directions:

1. Prepare the rice and set aside.
2. In a bowl, mix the chicken with olive oil, garlic powder, smoked paprika, chili powder, cumin, salt, black pepper, and minced garlic. Toss to coat well.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked through. Remove from heat and keep warm.
4. In a separate bowl, combine the cucumber, cherry tomatoes, and red onion. Add lemon juice, olive oil, salt, and pepper. Toss gently to make the cucumber salad.
5. To assemble the bowls, add a scoop of rice to each bowl. Spoon hummus alongside the rice.
6. Add the spicy garlic chicken and cucumber salad on top or beside.
7. Garnish with parsley or dill and crushed red pepper if desired. Serve warm.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 4
Calories: Approx. 520 per serving

11/08/2025

Garlic Butter Chicken with Buttered Noodles 🍗🧈

Ingredients:

1 ½ lbs chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon Italian seasoning
Salt and pepper to taste
For the Noodles:
8 ounces egg noodles (or pasta of choice)
3 tablespoons butter
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
2. While the noodles cook, season the chicken pieces with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
3. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove chicken from the skillet and set aside.
4. Lower the heat to medium, then add remaining 2 tablespoons butter and the minced garlic to the same pan. Stir and cook for about 30 seconds.
5. Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce. Let simmer for 1–2 minutes.
6. In a separate bowl, toss the drained noodles with 3 tablespoons melted butter, parsley, and a pinch of salt and pepper.
7. Serve the garlic butter chicken over the buttered noodles. Garnish with extra parsley if desired.

Cooking Time:25 minutes
Servings:4
Calories:~540 per serving (approx.)

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