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Savor the Flavor with Evelyn, 3775 Michael Street, Houston, TX (2026)

09/03/2024

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs 🍅

Ingredients:

1 lb fresh or store-bought ravioli
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Directions:

Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the asparagus is tender-crisp.
Stir in the cooked ravioli, fresh basil, and parsley. Toss everything gently to combine and cook for another 2 minutes to warm through.
Season with salt and pepper to taste.
Transfer the ravioli mixture to serving plates and sprinkle with grated Parmesan cheese. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings

09/02/2024

Garlic Parmesan Chicken Meatloaves 😋🍴

Ingredients:

1 lb ground chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
1 large egg
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1/2 cup shredded mozzarella cheese (for topping)
For the Garlic Parmesan Glaze:

1/4 cup unsalted butter, melted
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
Directions:

Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with muffin liners.
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, Italian seasoning, onion powder, salt, pepper, and chopped parsley. Mix until all ingredients are evenly incorporated.
Divide the chicken mixture evenly among the muffin cups, pressing them down gently.
In a small bowl, whisk together the melted butter, minced garlic, Parmesan cheese, chopped parsley, and salt for the glaze.
Brush the glaze generously over each mini meatloaf.
Bake for 20 minutes, then remove from the oven and sprinkle the shredded mozzarella cheese over each meatloaf.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and the meatloaves are cooked through (internal temperature should reach 165°F or 74°C).
Let the mini meatloaves rest for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 25-27 minutes | Total Time: 40-42 minutes

Kcal: 320 kcal | Servings: 6 mini meatloaves

09/02/2024

Beet Salad with Spinach and Mandarin Oranges 😋🥗

Ingredients:

4 medium beets, roasted and peeled
4 oz goat cheese, crumbled
1/2 cup walnuts, toasted and roughly chopped
4 cups mixed greens (arugula, spinach, or your choice)
1/4 cup red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Salt and pepper to taste
Directions:

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Allow them to cool slightly, then peel and slice into wedges.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
In a large serving bowl, arrange the mixed greens and top with the roasted beets, crumbled goat cheese, toasted walnuts, and sliced red onion.
Drizzle the salad with the balsamic dressing and gently toss to combine. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 280 kcal | Servings: 4 servings

09/02/2024

Luxurious Tiramisu Layer Cake 🍰☕

Ingredients:

For the Cake Layers:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
For the Coffee Syrup:

1 cup strong brewed coffee, cooled
1/4 cup coffee liqueur (optional)
1/4 cup granulated sugar
For the Mascarpone Frosting:

1 1/2 cups heavy whipping cream
8 oz mascarpone cheese, cold
3/4 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:

Unsweetened cocoa powder
Dark chocolate shavings or curls
Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the coffee syrup by combining the coffee, coffee liqueur (if using), and sugar in a small saucepan. Heat over medium until the sugar dissolves, then remove from heat and let cool.
For the frosting, whip the heavy cream until stiff peaks form. In a separate bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
To assemble the cake, place one cake layer on a serving plate. Brush generously with the coffee syrup. Spread a layer of mascarpone frosting on top. Repeat with the remaining layers.
Frost the top and sides of the cake with the remaining frosting. Dust the top with cocoa powder and garnish with dark chocolate shavings or curls.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 30 minutes | Baking Time: 25 minutes | Total Time: 3 hours (including refrigeration)

Kcal: 450 kcal | Servings: 12 servings

09/02/2024

Salted Caramel Butter Bars 🤤🍪

Ingredients:

1 cup unsalted butter, browned
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
2 cups semisweet chocolate chips
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt the butter and cook until it turns golden brown with a nutty aroma, about 5-7 minutes. Stir occasionally to prevent burning. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat together until well blended.
Add in the eggs, one at a time, and the vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chips.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 220 kcal | Servings: 24 cookies

09/02/2024

Strawberry Lemon Drop Martini 🍓🍋

Ingredients:

2 ounces vodka
1 ounce fresh lemon juice
1 ounce simple syrup
2 fresh strawberries, hulled and sliced
1/2 ounce triple sec (optional)
Ice cubes
Granulated sugar, for ri***ng the glass
Lemon slice and strawberry, for garnish
Directions:

Prepare the Glass: Begin by ri***ng your martini glass with sugar. To do this, run a lemon slice around the rim of the glass and dip it in a small plate of granulated sugar. Set the glass aside.

Muddle the Strawberries: In a cocktail shaker, add the sliced strawberries and simple syrup. Use a muddler or the back of a spoon to gently crush the strawberries, releasing their juices and flavor.

Mix the Martini: Add the vodka, fresh lemon juice, and triple sec (if using) to the shaker. Fill the shaker with ice cubes and secure the lid. Shake vigorously for about 15-20 seconds until well chilled.

Strain and Serve: Strain the mixture into the prepared martini glass. You can use a fine mesh strainer to catch the strawberry seeds if desired.

Garnish: Garnish with a fresh strawberry and a lemon slice on the rim of the glass. Serve immediately and enjoy!

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes | Kcal: 150 kcal per serving | Servings: 1 cocktail

09/02/2024

air fryer parmesan roasted potatoes 🥔🔥

Ingredients:

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:

Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes.

Prepare the Potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil until they are evenly coated.

Season the Potatoes: In a separate small bowl, mix together the Parmesan cheese, garlic powder, onion powder, dried parsley, dried thyme, paprika, salt, and pepper. Sprinkle this mixture over the potatoes and toss well to coat all the potatoes evenly.

Cook the Potatoes: Place the seasoned potatoes in the air fryer basket in a single layer. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through cooking to ensure even crispiness. The potatoes should be golden brown and crispy on the outside when done.

Serve: Transfer the roasted potatoes to a serving dish, garnish with freshly chopped parsley, and serve hot. Enjoy these crispy, flavorful potatoes as a side dish or a snack!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 150 kcal per serving | Servings: 4 servings

09/02/2024

homemade nutter butter cookies ❤️

Ingredients:

For the Cookies:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Peanut Butter Filling:

1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
2-3 tablespoons heavy cream
Directions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Prepare the Cookie Dough: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Shape the Cookies: Scoop out a teaspoon of dough and roll it into a small ball. Place it on the prepared baking sheet and use a fork to press it down slightly, creating a crisscross pattern. Repeat with the remaining dough, spacing the cookies about 2 inches apart.

Bake: Bake the cookies for 8-10 minutes, or until the edges are set and the tops are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Filling: In a medium bowl, beat together the peanut butter and butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the heavy cream, one tablespoon at a time, until the filling is smooth and spreadable.

Assemble the Cookies: Spread a generous amount of the peanut butter filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.

Serve and Enjoy: Enjoy these homemade nutter butter cookies immediately, or store them in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 200 kcal per cookie | Servings: 24 cookies

09/02/2024

Mexican Street Corn Coleslaw 💥🌽

Ingredients:

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup fresh corn kernels (about 2 ears)
1/2 cup grated carrot
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese
For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
Directions:

Prepare the Corn: If using fresh corn, cut the kernels off the cob. You can also use canned or frozen corn; just make sure it's well-drained. For a more authentic flavor, char the corn kernels in a dry skillet over medium-high heat for about 5 minutes, stirring occasionally, until slightly blackened.

Mix the Vegetables: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, grated carrot, red onion, and charred corn kernels. Toss well to mix the vegetables evenly.

Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, honey, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until smooth and creamy.

Combine and Toss: Pour the dressing over the coleslaw mixture and toss to coat all the vegetables evenly. Stir in the chopped cilantro and crumbled Cotija cheese. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.

Chill and Serve: Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld together. Serve cold as a side dish, or enjoy it as a topping for tacos, grilled meats, or sandwiches.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes | Kcal: 180 kcal per serving | Servings: 6 servings

09/02/2024

Cotton Candy Cookies 💖🍪

Ingredients:

For the Cookies:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon cotton candy flavoring
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pink and blue food coloring
For the Cotton Candy Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
2-3 tablespoons heavy cream
1/2 teaspoon cotton candy flavoring
Pink and blue food coloring
Sprinkles (optional)
Directions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix Wet Ingredients: In a large bowl, beat the butter and granulated sugar together on medium speed until creamy and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and cotton candy flavoring until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Divide the dough into two equal parts. Tint one part with pink food coloring and the other with blue food coloring, mixing each until the color is evenly distributed.

Shape the Cookies: Take a small amount of pink dough and a small amount of blue dough and gently press them together to form a ball. Place the dough balls on the prepared baking sheets about 2 inches apart, flattening them slightly with your palm.

Bake: Bake the cookies for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting: In a medium bowl, beat the butter on medium speed until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined. Add the heavy cream and cotton candy flavoring, then beat on high speed for 2-3 minutes until the frosting is light and fluffy. Divide the frosting into two bowls. Tint one with pink food coloring and the other with blue food coloring, mixing each until the color is evenly distributed.

Frost the Cookies: Once the cookies are completely cool, frost them with the cotton candy frosting. Use a piping bag fitted with a star tip for a swirled effect or spread the frosting with a knife. Decorate with sprinkles if desired.

Serve and Enjoy: Enjoy these whimsical cotton candy cookies immediately, or store them in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes | Cooking Time: 11 minutes | Total Time: 31 minutes | Kcal: 220 kcal per serving | Servings: 24 cookies

09/02/2024

White Chocolate Strawberry Cupcakes 🍓🧁

Ingredients:

For the Cupcakes:

1 and 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large egg whites, at room temperature
1/3 cup sour cream, at room temperature
1/2 cup whole milk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup white chocolate chips, melted
1 cup fresh strawberries, finely chopped
For the Strawberry Buttercream Frosting:

1 cup unsalted butter, softened to room temperature
3 and 1/2 cups powdered sugar
1/4 cup heavy cream
1/3 cup strawberry jam (preferably seedless)
1 teaspoon pure vanilla extract
Pinch of salt
Directions:

Preheat the Oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until light and fluffy, about 2-3 minutes.

Add Wet Ingredients: Add the egg whites, sour cream, milk, and vanilla extract. Mix on medium speed until combined, then add the melted white chocolate, mixing until just incorporated.

Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the chopped strawberries.

Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting: In a large bowl, using a hand mixer or stand mixer fitted with a whisk attachment, beat the butter on high speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, strawberry jam, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If the frosting is too thick, add an extra tablespoon of heavy cream.

Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the strawberry buttercream using a piping bag or a knife.

Serve: Enjoy these decadent cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Kcal: 320 kcal per serving | Servings: 12 cupcakes

09/02/2024

Peach Cobbler 🍑🥧

Ingredients:

6-8 fresh peaches, peeled and sliced (about 5 cups)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
Directions:

Prepare the Peaches: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sliced peaches, 3/4 cup granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss to coat the peaches evenly. Sprinkle the cornstarch over the peaches and mix well to combine. Let the mixture sit for about 10 minutes to allow the sugars to dissolve.

Make the Batter: In a separate bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt. Slowly add the milk, whisking until the batter is smooth and free of lumps.

Combine and Bake: Pour the melted butter into a 9x13-inch baking dish, tilting the dish to coat the bottom evenly. Pour the batter over the melted butter, but do not stir. Spoon the peach mixture evenly over the batter, allowing the batter to rise up around the peaches as it bakes.

Bake the Cobbler: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the cobbler is golden brown and the batter is fully set. The peach filling should be bubbly around the edges.

Serve: Allow the cobbler to cool for about 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 275 kcal per serving | Servings: 8 servings

Savor the Flavor with Evelyn

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