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Demi Recipes, New York, NY (2026)

02/15/2026

Crock Pot Bourbon Chicken

Savory Bourbon Chicken Slow-Cooked to Perfection

Ingredients:

2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup bourbon
1/4 cup ketchup
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch
2 tablespoons water
2 green onions, chopped (for garnish)
Cooked rice (for serving)

Directions:

Place the chicken thighs in the bottom of the crock pot.
In a separate bowl, whisk together the soy sauce, brown sugar, bourbon, ketchup, garlic, ginger, and red pepper flakes (if using).
Pour the sauce mixture over the chicken in the crock pot, ensuring the chicken is well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Once cooked, remove the chicken from the crock pot and shred it using two forks.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the sauce in the crock pot and cook on high for an additional 15-20 minutes, until the sauce thickens.
Return the shredded chicken to the crock pot, stirring to combine with the thickened sauce.
Serve the bourbon chicken over cooked rice and garnish with chopped green onions.

Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6-7 hours | Kcal: 320 kcal | Servings: 6 servings

02/15/2026

Sweet and Sour Beef

Tangy and Tender Beef Stir-Fry with a Sweet Twist

Ingredients:

1 pound beef sirloin, thinly sliced
1/2 cup bell pepper, chopped
1/2 cup pineapple chunks
1/2 cup onion, sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice, for serving

Directions:

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch until smooth. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and season with salt and pepper. Stir-fry for 3-4 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Return the beef to the skillet and add the pineapple chunks. Pour the sauce over the beef and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes, or until the sauce has thickened and everything is heated through.
Serve the sweet and sour beef over cooked rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 320 kcal | Servings: 4 servings

02/15/2026

Creamy Cajun Chicken Pasta

Spicy and Creamy Cajun Chicken Pasta for a Flavorful Dinner

Ingredients:

8 oz fettuccine pasta
2 tablespoons olive oil
1 lb chicken breast, sliced
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup bell peppers, sliced (red and green)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped

Directions:

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the sliced chicken breast with Cajun seasoning, salt, and black pepper. Add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Then, add the sliced bell peppers and cook for another 3-4 minutes until they are tender.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes until slightly thickened.
Add the cooked chicken back to the skillet, along with the drained fettuccine. Toss everything together until well coated in the creamy sauce. Stir in the grated Parmesan cheese and mix until melted and creamy.
Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 620 kcal | Servings: 4 servings

02/15/2026

Cream Cheese Pasta

Creamy Dreamy Pasta with a Velvety Cream Cheese Sauce

Ingredients:

8 oz (225 g) pasta of your choice (fettuccine, penne, or spaghetti)
4 oz (115 g) cream cheese, softened
1 cup (240 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.

Reduce the heat to low and add the softened cream cheese to the skillet, stirring until it begins to melt. Gradually pour in the heavy cream, stirring continuously until the mixture is smooth and creamy.

Add the grated Parmesan cheese and Italian seasoning to the skillet, stirring until the cheese is melted and the sauce is well combined. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Toss the cooked pasta in the cream cheese sauce, ensuring it is well coated. Season with salt and pepper to taste.

Serve immediately, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 450 kcal | Servings: 4 servings

02/15/2026

Crock Pot Olive Garden Chicken Gnocchi Soup

Creamy and Hearty Chicken Gnocchi Soup Inspired by Olive Garden

Ingredients:

1 pound boneless, skinless chicken breasts
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream
1 package (16 oz) gnocchi
2 cups fresh spinach
1/4 cup fresh parsley, chopped

Directions:

Place the chicken breasts at the bottom of the crock pot.
Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
Pour in the chicken broth and add the dried thyme, dried oregano, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and gnocchi, then cover and cook on high for an additional 30 minutes, or until the gnocchi is tender.
Finally, add the fresh spinach and parsley, stirring until the spinach is wilted. Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes

Kcal: 350 kcal | Servings: 6 servings

02/14/2026

Chicken Taco Soup

Hearty Chicken Taco Soup Bursting with Flavor

Ingredients:

1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes with green chilies
1 packet taco seasoning
4 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon olive oil
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chicken breasts to the pot, followed by the black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well. Season with salt and pepper to taste.

Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 6 servings

02/14/2026

Caesar Chicken

Crispy Caesar Chicken with Homemade Dressing

Ingredients:

4 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 head romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 cup Caesar dressing (store-bought or homemade)
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C).
In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Drizzle olive oil over the chicken breasts, ensuring they are well coated.
Dredge each chicken breast in the breadcrumb mixture, pressing down to adhere the crumbs.
Place the coated chicken breasts on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.
While the chicken is baking, prepare the salad by combining chopped romaine lettuce and cherry tomatoes in a large bowl.
Once the chicken is done, let it rest for a few minutes before slicing.
Toss the salad with Caesar dressing and top with sliced chicken. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings

02/14/2026

Crockpot Sausage Tortellini Soup

Hearty Sausage and Tortellini Soup for Cozy Nights

Ingredients:

1 pound Italian sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 cup carrots, sliced
1 cup celery, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
1 package (9 oz) refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream
Grated Parmesan cheese for serving

Directions:

In a large skillet over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon. Drain excess fat and transfer the sausage to the crockpot.
Add the chopped onion, minced garlic, chicken broth, diced tomatoes, carrots, celery, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
About 30 minutes before serving, stir in the cheese tortellini and fresh spinach. Cover and continue to cook until the tortellini is tender.
Just before serving, stir in the heavy cream for a rich finish. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes | Cooking Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours | Kcal: 350 kcal | Servings: 6 servings

02/14/2026

Creamy Garlic Chicken

Deliciously Tender Chicken in a Rich Garlic Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce for about 3-4 minutes.

Lower the heat and stir in the heavy cream and Italian seasoning. Allow the sauce to simmer for another 5 minutes, stirring occasionally, until it thickens slightly.

Add the grated Parmesan cheese to the sauce and stir until melted and well combined. Return the chicken to the skillet, coating it in the creamy sauce. Let it simmer for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving. This dish pairs beautifully with pasta, rice, or a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 480 kcal | Servings: 4 servings

02/14/2026

Slow Cooker Honey Garlic Chicken

Sweet and Savory Honey Garlic Chicken Made Easy in Your Slow Cooker

Ingredients:

2 pounds boneless, skinless chicken thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
4 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)

Directions:

Place the chicken thighs in the slow cooker.
In a medium bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, ground ginger, black pepper, and red pepper flakes (if using).
Pour the honey garlic sauce over the chicken in the slow cooker, ensuring the chicken is well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, shred the chicken using two forks and stir it back into the sauce.
Serve the honey garlic chicken over rice or noodles, garnished with sliced green onions and sesame seeds.

Prep Time: 10 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)

Kcal: 320 kcal | Servings: 6 servings

02/14/2026

One-Pot Mac and Cheese

Creamy Comfort in a Pot: One-Pot Mac and Cheese

Ingredients:

8 ounces elbow macaroni
4 cups water
1 cup milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: chopped parsley for garnish

Directions:

In a large pot, combine the elbow macaroni, water, and a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and cook the macaroni for about 8-10 minutes, stirring occasionally, until al dente and most of the water has been absorbed.
Add the milk, butter, garlic powder, and onion powder to the pot. Stir well to combine.
Gradually add the shredded cheddar cheese and Parmesan cheese, stirring continuously until the cheese is melted and the mixture is creamy. If the mac and cheese is too thick, add a little more milk to reach your desired consistency.
Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes to thicken slightly.
Serve hot, garnished with chopped parsley if desired.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

Kcal: 450 kcal | Servings: 4 servings

02/14/2026

Peanut Noodles

Creamy Peanut Noodles with Crunchy Veggies

Ingredients:

8 ounces rice noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup shredded carrots
1 cup bell peppers, thinly sliced
1 cup cucumber, julienned
1/4 cup chopped green onions
1 tablespoon sesame seeds
Fresh cilantro for garnish

Directions:

Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
Add the cooked noodles to the bowl with the peanut sauce and toss until the noodles are evenly coated.
Incorporate the shredded carrots, sliced bell peppers, and julienned cucumber into the noodle mixture, tossing gently to combine.
Serve the peanut noodles in bowls, garnished with chopped green onions, sesame seeds, and fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 350 kcal | Servings: 4 servings

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