Today Recipes, 37 holmes Street, Buffalo, NY (2026)

06/02/2026

**Sweet Chilli Salmon Lettuce Wraps** 🥬🐟✨

**Ingredients:**

* 2 salmon fillets (about 6 oz each)
* 2 tbsp sweet chilli sauce
* 1 tbsp soy sauce
* 1 tsp sesame oil
* 1 garlic clove, minced
* 1 tsp fresh ginger, grated
* 1 tbsp lime juice
* 1 tbsp honey (optional for extra sweetness)
* Butter or romaine lettuce leaves (for wraps)
* 1 small cucumber, julienned
* 1 carrot, shredded
* 2 green onions, sliced
* Fresh cilantro or mint (for garnish)
* Toasted sesame seeds (optional)

**Instructions:**

1. **Marinate the Salmon:**
In a small bowl, mix sweet chilli sauce, soy sauce, sesame oil, garlic, ginger, lime juice, and honey. Brush the mixture over the salmon fillets and let them marinate for 10–15 minutes.

2. **Cook the Salmon:**
Heat a nonstick pan or grill over medium heat. Cook salmon for 4–5 minutes per side, until flaky and caramelized. Let it rest for a few minutes, then flake it into bite-sized pieces.

3. **Assemble the Wraps:**
Lay out lettuce leaves. Add a few pieces of flaked salmon, cucumber, carrot, and green onion. Drizzle a little extra sweet chilli sauce on top.

4. **Garnish & Serve:**
Sprinkle with cilantro and sesame seeds. Roll or fold the lettuce and enjoy fresh!

**Tip:** These wraps pair beautifully with jasmine rice or a chilled Asian cucumber salad on the side.

06/02/2026

**Cheesy Steak Wraps**

**Ingredients:**

* 1 lb flank steak or sirloin, thinly sliced
* 1 tbsp olive oil
* 1 onion, thinly sliced
* 1 bell pepper (red or green), thinly sliced
* 2 cloves garlic, minced
* 1 tsp paprika
* Salt & black pepper, to taste
* 1 cup shredded mozzarella or provolone cheese
* 4 large flour tortillas
* 2 tbsp butter, softened

**Instructions:**

1. Heat olive oil in a skillet over medium-high heat. Sear the steak slices until browned (2–3 minutes). Remove and set aside.
2. In the same skillet, sauté onion and bell pepper until soft. Add garlic, paprika, salt, and pepper.
3. Return steak to the skillet and toss to combine. Remove from heat.
4. Place some of the steak mixture in the center of each tortilla, sprinkle generously with cheese, then roll into wraps.
5. Brush each wrap with butter and place in a hot skillet or panini press until golden and cheese melts.
6. Slice in half and serve warm with ranch, chipotle mayo, or salsa on the side.

Would you like me to make this recipe with a **Philly cheesesteak twist** (with provolone & mushrooms), or keep it as a simple cheesy wrap version?

06/02/2026

🧀 Rondelles d’Oignon Mozzarella au Fromage

📝 Ingrédients

* 2 gros oignons
* 200 g de mozzarella (en tranches)
* 1 tasse de farine
* 2 œufs
* 1 tasse de chapelure (panko de préférence)
* ½ tasse de fromage râpé (cheddar ou parmesan)
* 1 c. à café de paprika
* 1 c. à café d’ail en poudre
* Sel et poivre au goût
* Huile pour friture

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👩‍🍳 Préparation

1. **Préparer les oignons**
Coupez les oignons en rondelles épaisses et séparez les anneaux.

2. **Farcir**
Placez une tranche de mozzarella entre deux anneaux d’oignon (un grand et un plus petit) pour former une rondelle farcie.

3. **Panure**

* Passez chaque rondelle dans la farine.
* Trempez dans les œufs battus.
* Enrobez du mélange chapelure + fromage râpé + paprika + ail en poudre + sel et poivre.
* Pour une panure plus croustillante, répétez œuf + chapelure une deuxième fois.

4. **Repos (important)**
Placez les rondelles au congélateur pendant 30 à 45 minutes pour éviter que le fromage ne coule à la cuisson.

5. **Cuisson**

* Faites chauffer l’huile à 180°C (350°F).
* Faites frire 2–3 minutes jusqu’à ce qu’elles soient bien dorées.
* Égouttez sur du papier absorbant.

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🍽️ Conseils

* Servez avec une sauce marinara, ranch ou sauce épicée.
* Vous pouvez aussi les cuire au four à 200°C pendant 15–20 minutes ou à la friteuse à air à 190°C pendant 8–10 minutes.

06/02/2026

**Loaded Steak & Shrimp Baked Potato**

Ingredients (serves 2–3)

* 2 large baking potatoes
* 8 oz steak (ribeye or sirloin), cut into strips
* 8–10 large shrimp, peeled and deveined
* 2 tbsp olive oil
* 2 tbsp butter
* 1/2 cup shredded cheddar cheese
* 1/4 cup sour cream
* 2 green onions, sliced
* 2 cloves garlic, minced
* Salt and pepper, to taste
* Optional: paprika or smoked paprika for extra flavor

Instructions

1. **Bake the potatoes**:

* Preheat oven to 400°F (200°C).
* Wash potatoes, poke several times with a fork, rub with a little olive oil and salt.
* Bake directly on the oven rack for 45–60 minutes until tender.

2. **Cook the steak and shrimp**:

* Heat 1 tbsp olive oil in a skillet over medium-high heat.
* Season steak strips with salt and pepper, cook 2–3 minutes per side until desired doneness. Remove and set aside.
* In the same skillet, add butter and garlic, sauté shrimp 2–3 minutes per side until pink and cooked through.

3. **Assemble the loaded baked potato**:

* Cut baked potatoes lengthwise and fluff the insides with a fork.
* Top each potato with steak strips and shrimp.
* Sprinkle with shredded cheddar cheese while hot so it melts.
* Add a dollop of sour cream and sprinkle green onions on top.
* Optional: dust with paprika for extra color and flavor.

4. **Serve immediately** and enjoy your indulgent Loaded Steak & Shrimp Baked Potato!

06/02/2026

🌮 Taco Bell–Inspired Nacho Fries

Ingredients

**For the Fries:**

* 1 lb frozen French fries (crinkle or shoestring work best)
* 1 tsp paprika
* ½ tsp chili powder
* ½ tsp garlic powder
* ½ tsp onion powder
* ¼ tsp cayenne pepper (optional, for heat)
* ½ tsp salt
* ¼ tsp black pepper
* 1 tbsp vegetable oil (if baking, optional)

**For the Nacho Cheese Sauce:**

* 2 tbsp butter
* 2 tbsp all-purpose flour
* 1 cup whole milk (warm)
* 1 ½ cups shredded cheddar cheese (sharp or medium)
* ½ tsp chili powder
* ¼ tsp cayenne pepper (optional)
* Salt to taste

---

Instructions

1. Cook fries according to package directions (bake or air-fry until crispy).
2. In a small bowl, mix paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper.
3. Toss hot fries with seasoning mix so they’re evenly coated.

2. Make the Nacho Cheese Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook 1 minute to form a roux.
3. Slowly add warm milk, whisking until smooth and thickened.
4. Stir in shredded cheddar until melted and creamy.
5. Season with chili powder, cayenne, and salt to taste.

3. Assemble

* Serve hot seasoned fries with nacho cheese sauce for dipping (or drizzle it over the top, just like Taco Bell).

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👉 For extra flavor: Add jalapeños, sour cream, ground beef, or pico de gallo on top to turn them into **Loaded Nacho Fries**.

Would you like me to also give you a **“Loaded Nacho Fries Supreme” version** (like the one Taco Bell sometimes sells)?

06/02/2026

Broccoli & Cauliflower Cottage Cheese Bake

Ingredients

* 3 cups broccoli florets
* 3 cups cauliflower florets
* 1 cup cottage cheese
* 1 cup shredded cheddar cheese
* 2 large eggs
* 1 teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon paprika
* Salt and black pepper, to taste
* 2 tablespoons grated Parmesan cheese (optional)
* 1 tablespoon chopped fresh parsley (for garnish)

Instructions

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

2. Bring a pot of salted water to a boil. Add the broccoli and cauliflower and cook for 3–4 minutes until slightly tender. Drain well.

3. In a large bowl, combine the cottage cheese, eggs, garlic powder, onion powder, paprika, salt, pepper, and half of the cheddar cheese.

4. Fold the broccoli and cauliflower into the cottage cheese mixture until evenly coated.

5. Transfer the mixture to the prepared baking dish and spread evenly.

6. Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.

7. Bake for 25–30 minutes, or until golden, bubbly, and heated through.

8. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Servings

4–6 servings

Tips

* Add cooked chicken, turkey, or ham for extra protein.
* For a crispier topping, sprinkle with seasoned breadcrumbs before baking.
* Substitute mozzarella or Monterey Jack cheese for a different flavor profile.

Enjoy your creamy, cheesy Broccoli & Cauliflower Cottage Cheese Bake! 🥦🧀🥦

06/02/2026

**Grilled Balsamic Steak Caprese**

Ingredients:

* **Steak:**

* 2 ribeye or sirloin steaks (about 8 oz each)
* Salt and black pepper, to taste
* 1–2 tbsp olive oil

* **Balsamic Glaze:**

* ½ cup balsamic vinegar
* 1 tbsp honey or brown sugar

* **Caprese Topping:**

* 2–3 medium tomatoes, sliced
* 6 oz fresh mozzarella, sliced
* Fresh basil leaves
* Olive oil, for drizzling
* Salt and pepper, to taste

---

Instructions:

1. **Make the Balsamic Glaze:**

* In a small saucepan, combine balsamic vinegar and honey.
* Simmer over medium heat until reduced by half and thickened (about 10 minutes). Set aside to cool slightly.

2. **Prepare the Steak:**

* Preheat the grill to medium-high heat.
* Brush steaks with olive oil and season generously with salt and pepper.
* Grill steaks 4–5 minutes per side for medium-rare, or until desired doneness.
* Remove from grill and let rest 5 minutes.

3. **Assemble the Caprese Topping:**

* On top of each steak, layer slices of tomato and mozzarella.
* Add fresh basil leaves.
* Drizzle with balsamic glaze and a little olive oil.
* Season lightly with salt and pepper.

4. **Serve:**

* Serve immediately with a side of grilled vegetables, salad, or garlic bread.

---

This dish is juicy, fresh, and perfectly balances the richness of the steak with the tangy-sweet balsamic and creamy mozzarella.

If you want, I can also give a **quick stovetop version** that works if you don’t have a gril

06/02/2026

**Bang Bang Chicken Fried Rice**

**Ingredients:**

* 2 cups cooked rice (preferably day-old)
* 1 lb cooked chicken breast, chopped (or use leftover rotisserie chicken)
* 1/2 cup bell peppers, diced
* 1/2 cup carrots, diced
* 1/2 cup peas
* 3 green onions, chopped
* 2-3 cloves garlic, minced
* 2 eggs, lightly beaten
* 2-3 tbsp oil (vegetable or sesame)

**For the Bang Bang Sauce:**

* 1/4 cup mayonnaise
* 2 tbsp sweet chili sauce
* 1 tbsp Sriracha (adjust to spice preference)
* 1 tsp honey or sugar
* 1 tsp lime juice

**Optional Garnishes:**

* Chopped cilantro
* Sesame seeds
* Extra Sriracha drizzle

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**Instructions:**

1. **Prepare Bang Bang Sauce:**

* In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Set aside.

2. **Cook Vegetables and Eggs:**

* Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
* Add garlic, bell peppers, carrots, and peas. Stir-fry for 2–3 minutes.
* Push veggies to the side, pour in beaten eggs, scramble until cooked, then mix with vegetables.

3. **Add Chicken and Rice:**

* Add chopped chicken and rice to the pan.
* Stir-fry for 3–5 minutes until heated through, breaking up any clumps of rice.

4. **Combine with Sauce:**

* Pour in Bang Bang sauce and toss until evenly coated.
* Add green onions and cook for another 1–2 minutes.

5. **Serve:**

* Plate the fried rice, garnish with cilantro, sesame seeds, and an extra drizzle of Sriracha if desired.

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This version gives you the creamy, spicy-sweet kick of Bang Bang sauce paired with savory fried rice.

06/02/2026

🍗 Poulet Épinards et Champignons

🛒 Ingrédients (4 portions)

* 4 poitrines de poulet désossées et sans peau
* 2 c. à soupe d’huile d’olive
* 3 gousses d’ail hachées
* 250 g de champignons tranchés
* 3 tasses d’épinards frais
* 1 tasse de crème épaisse
* ½ tasse de bouillon de poulet
* ½ tasse de parmesan râpé
* 1 c. à café d’herbes italiennes
* Sel et poivre au goût

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👩‍🍳 Préparation

1. **Cuire le poulet**
Assaisonnez le poulet avec sel, poivre et herbes italiennes.
Chauffez l’huile d’olive dans une grande poêle à feu moyen.
Faites dorer le poulet 5–6 minutes de chaque côté jusqu’à cuisson complète.
Retirez et réservez.

2. **Préparer la garniture**
Dans la même poêle, ajoutez l’ail et les champignons.
Faites revenir 4–5 minutes jusqu’à ce que les champignons soient tendres.

3. **Ajouter les épinards**
Incorporez les épinards et laissez-les tomber (1–2 minutes).

4. **Faire la sauce**
Versez le bouillon et la crème. Laissez mijoter 3–4 minutes.
Ajoutez le parmesan et mélangez jusqu’à obtenir une sauce onctueuse.

5. **Assembler**
Remettez le poulet dans la poêle et laissez mijoter 5 minutes pour bien l’enrober de sauce.

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🍽️ Suggestions d’accompagnement

* Riz blanc ou riz basmati
* Pâtes (fettuccine ou penne)
* Purée de pommes de terre
* Pain croustillant

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💡 Astuce

Ajoutez une pincée de muscade ou un filet de jus de citron pour rehausser la saveur de la sauce.

Bon appétit 😋

06/02/2026

Chinese Chop Suey

Ingredients

For the Crispy Noodles

* 200 g (7 oz) thin egg noodles
* Oil for deep frying

For the Sauce

* 2 tbsp oil
* 1 tbsp garlic, minced
* 1 medium onion, sliced
* 1 carrot, julienned
* 1 bell pepper, sliced
* 1 cup cabbage, shredded
* ½ cup bean sprouts
* 2 tbsp soy sauce
* 1 tbsp tomato ketchup
* 1 tbsp chili sauce (optional)
* 1 tbsp vinegar
* 1 tbsp cornstarch
* 1 cup chicken or vegetable broth
* 1 tsp sugar
* Salt and black pepper to taste

Optional Protein

* 200 g (7 oz) chicken, shrimp, or tofu, cooked and sliced

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Instructions

1. Prepare the Crispy Noodles

1. Cook the egg noodles according to package directions.
2. Drain and rinse under cold water.
3. Spread on a tray and let them dry for 15–20 minutes.
4. Heat oil in a deep pan and fry the noodles in batches until golden and crispy.
5. Drain on paper towels and set aside.

2. Make the Sauce

1. Heat 2 tablespoons oil in a wok or large skillet.
2. Sauté garlic until fragrant.
3. Add onion, carrot, bell pepper, and cabbage. Stir-fry for 3–4 minutes.
4. Add the cooked chicken, shrimp, or tofu if using.
5. Stir in soy sauce, ketchup, chili sauce, vinegar, sugar, salt, and pepper.
6. Mix cornstarch with the broth until smooth and pour into the pan.
7. Cook until the sauce thickens slightly.
8. Add bean sprouts and cook for 1 minute.

3. Assemble

1. Place the crispy noodles on a serving platter.
2. Spoon the hot vegetable and sauce mixture over the noodles.
3. Serve immediately while the noodles are still crisp.

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