QuickFork Recipes, New York, NY (2026)

05/28/2025

Crispy Buttered Ranch Chicken

Ingredients:
- 2 large chicken breasts, cut into strips
- 1 packet (1 oz) ranch seasoning mix
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste

Directions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well to combine.
3. In another bowl, pour the melted butter, then add the ranch seasoning mix. Stir until fully mixed.
4. Dip each chicken strip into the ranch butter mixture, ensuring it’s fully coated, then roll it in the breadcrumb mixture until well covered. Place the coated strips on the prepared baking sheet.
5. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
6. Once ready, remove from the oven and let the chicken strips cool slightly before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 320 | Servings: 4

Enjoy this crispy buttered ranch chicken as a delightful meal for busy evenings, serving it alongside a fresh salad or your favorite dipping sauce!

05/28/2025

Mexican White Trash Casserole

Ingredients:
- 1 bag Nacho Doritos, crushed
- 2 cups shredded chicken or ground beef
- 2 cups shredded cheese (more if desired)
- 1 can (10.75 oz) cream of chicken soup
- 1 can Rotel tomatoes, undrained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 package taco seasoning (or more, to taste)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken or ground beef with the cream of chicken soup, undrained Rotel tomatoes, sour cream, milk, and taco seasoning. Mix until well combined.
3. In a greased 9x13-inch baking dish, spread half of the crushed Nacho Doritos evenly across the bottom.
4. Pour the chicken or beef mixture over the layer of Doritos, spreading it evenly to cover.
5. Sprinkle the remaining crushed Doritos on top of the mixture, making sure to cover it fully.
6. Finally, top with the shredded cheese, adding more if desired. Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and slightly golden.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 500 | Servings: 6

This Mexican White Trash Casserole is a fun and easy dish that's perfect for gatherings or busy weeknights. With layers of comforting flavors, it's sure to please the whole family!

05/28/2025

Creamy Chicken and Rice

Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley

Directions:
1. In a large skillet, melt the butter and olive oil over medium heat.
2. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 2-3 minutes.
4. Stir in the long-grain white rice, coating it with the onion and garlic mixture, and cook for another minute.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
6. Stir in the heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook for an additional 5 minutes until everything is heated through. Season with more salt and pepper if needed. Garnish with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 600 | Servings: 4

05/27/2025

Giant Double Cheeseburger Pizza

Ingredients:
- 4 lbs ground beef
- 2 teaspoons salt
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup sliced pickles
- 1/2 cup ketchup
- 1/2 cup mustard
- Pizza sauce (optional)

Directions:
1. Preheat your oven to 450°F (230°C).
2. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
3. Season the beef with salt, stirring to combine. Set aside.
4. Roll out pizza dough on a floured surface to a large circle or rectangle, depending on your preference. Transfer to a baking sheet or pizza stone.
5. Spread a thin layer of pizza sauce over the top if desired.
6. Evenly distribute the cooked ground beef over the dough, then sprinkle with cheddar and mozzarella cheeses.
7. Add the diced onions, tomatoes, and sliced pickles on top of the cheese. Drizzle with ketchup and mustard.
8. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly and melted.
9. Once done, remove the pizza from the oven and allow it to cool for a few minutes before slicing.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: Approximately 350 per slice (based on 12 slices) | Servings: 12 slices

05/27/2025

**Festive Antipasto Cream Cheese Log**

**Ingredients:**
- 1 package (8 oz) cream cheese, softened
- 1/2 cup roasted red peppers, chopped
- 1/4 cup green olives, chopped
- 1/4 cup black olives, chopped
- 1/2 cup marinated artichoke hearts, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Fresh rosemary sprigs, for garnish
- Fresh cranberries, for garnish
- Crackers and baguette slices, for serving

**Directions:**
1. In a mixing bowl, combine the softened cream cheese, roasted red peppers, green olives, black olives, and marinated artichoke hearts.
2. Using a hand mixer or spatula, mix the ingredients until well combined and smooth.
3. Transfer the cream cheese mixture onto a large piece of plastic wrap or parchment paper.
4. Using the wrap, shape the mixture into a log by rolling it tightly and twisting the ends to secure.
5. Place the log in the refrigerator for at least 2 hours to chill and firm up.
6. Once chilled, remove the log from the wrap and roll it in the grated Parmesan cheese, ensuring it’s coated evenly. Garnish with fresh parsley, rosemary sprigs, and cranberries. Serve with crackers and baguette slices.

**Prep Time:** 15 minutes | **Cooking Time:** 0 minutes | **Total Time:** 2 hours 15 minutes
Kcal: Approximately 300 per serving | Servings: 10

05/27/2025

ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

Ingredients:
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper

Directions:
1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
2. Add the sliced leek, carrots, celery, and garlic to the pot. Continue to sauté for another 5 minutes, stirring occasionally, until the vegetables are softened.
3. Sprinkle in the turmeric and poultry seasoning, and stir well to coat the vegetables evenly with the spices.
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Cook for about 10 minutes to allow the flavors to meld.
5. Add the coconut milk, then carefully place the chicken thighs or breasts into the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.
6. Remove the chicken from the soup, shred it using two forks, and return the shredded chicken back to the pot. If using, stir in the frozen peas and heat through. Season with salt and black pepper to taste. Sprinkle with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 350 per serving | Servings: 6

05/27/2025

Chilled Spaghetti Salad

Ingredients:
- 1 lb spaghetti, cooked and drained
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 can sliced black olives, drained
- 1 bottle Italian dressing
- 1/2 cup parmesan cheese, grated
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder

Directions:
1. Begin by cooking the spaghetti according to package instructions. Once done, drain and rinse under cold water to cool. Set aside.
2. In a large mixing bowl, combine the cooled spaghetti with halved cherry tomatoes, diced cucumber, diced zucchini, diced green bell pepper, diced red bell pepper, and diced red onion.
3. Add the drained black olives to the mixture in the bowl.
4. In a separate small bowl, whisk together the Italian dressing, paprika, celery seed, and garlic powder until well combined.
5. Pour the dressing mixture over the spaghetti salad and toss gently to coat all the ingredients evenly.
6. Finally, sprinkle the grated parmesan cheese and sesame seeds over the top and mix gently once more. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 45 minutes
Kcal: [Input Kcal] | Servings: [Input Servings]

05/27/2025

Bang Bang Chicken Fried Rice

Ingredients:
- 1 1/2 lbs boneless chicken breasts (cubed)
- 1 tbsp vegetable oil
- 2 cups cooked rice
- 2 eggs
- 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
- 1/4 cup Bang Bang sauce
- Salt and pepper to taste
- Green onions for garnish

Directions:
1. Begin by heating the vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken.
2. Add the cubed chicken breasts to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. While the chicken is cooking, crack the eggs into a small bowl and whisk them until well combined. Once the chicken is cooked, push it to one side of the skillet.
4. Pour the whisked eggs into the other side of the skillet. Allow them to cook for about 1-2 minutes before scrambling them gently. Once fully cooked, combine the eggs with the chicken in the skillet.
5. Add the cooked rice and mixed vegetables to the skillet. Pour in the Bang Bang sauce. Stir everything together thoroughly, cooking for an additional 2-3 minutes until the ingredients are well combined and heated through.
6. Taste and adjust the seasoning with additional salt and pepper, if needed. Remove from heat and garnish with chopped green onions before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 550 per serving | Servings: 4

05/27/2025

Broccoli, Rice, Cheese, and Chicken Casserole

Ingredients:
- 2 cups water
- 2 cups uncooked rice
- 1 - 10 ounce can of cream of chicken soup
- 1 - 10 ounce can of cream of mushroom soup
- 2 cups of cooked chicken, shredded
- 1/4 cup butter
- 1 cup of milk
- 1 small white onion, chopped
- 16 ounces broccoli pieces
- 2 cups Cheddar Cheese, shredded

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large saucepan, bring 2 cups of water to a boil. Add uncooked rice and stir. Reduce heat, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
3. In a large mixing bowl, combine the cooked rice, cream of chicken soup, cream of mushroom soup, shredded chicken, butter, milk, chopped onion, broccoli pieces, and 1 cup of Cheddar cheese. Mix well until all ingredients are fully blended.
4. Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
5. Top with the remaining 1 cup of Cheddar cheese.
6. Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the cheese is bubbly and golden.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: Approximately 450 per serving | Servings: 6

05/27/2025

Tennessee Onions

Ingredients:
- 2 large sweet onions, sliced into rings
- 2 tablespoons butter, melted
- 1 cup grated cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste

Directions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the melted butter with the sliced onions. Toss the onions until they are well-coated.
3. Arrange the buttered onion rings in a single layer on a baking sheet.
4. Sprinkle salt and pepper over the onions to taste.
5. In a separate bowl, mix the grated cheddar cheese with the breadcrumbs until evenly combined.
6. Sprinkle the cheese and breadcrumb mixture evenly over the onion rings.
7. Bake in the preheated oven for 25-30 minutes, or until the onions are tender and the cheese is bubbly and golden brown.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 250 | Servings: 4

05/27/2025

Grilled Chicken Bites with Creamy Garlic Sauce

Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Chopped parsley for garnish

Directions:
1. Preheat your grill or grill pan over medium-high heat. Ensure it's hot enough for a good sear.
2. In a bowl, combine olive oil, paprika, salt, and pepper. Toss the chicken cubes in this mixture until thoroughly coated.
3. Thread the chicken pieces onto skewers, leaving a little space between each piece for even cooking.
4. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the chicken is browned and cooked through (internal temperature should reach 165°F).
5. While the chicken is grilling, prepare the creamy garlic sauce by whisking together mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl.
6. Once the chicken is done, remove it from the grill. Serve the grilled chicken bites hot, drizzled with creamy garlic sauce and garnished with chopped parsley.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 350 | Servings: 4

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