Grandma's, Jamaica, NY (2026)

06/26/2025

🌿🔥 Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes 🥔

Prep Time: 20 min
Cook Time: 25 min
Servings: 2–3
Calories per serving: Comfort level delicious

🍗 Ingredients:
For the Chicken:

Chicken breasts

Olive oil

Italian seasoning, garlic, parsley

Lemon juice, salt, black pepper

For the Potatoes:

Baby potatoes

Olive oil

Garlic powder, paprika, parsley

Salt & pepper

For the Pasta:

Penne pasta

Heavy cream or milk

Pesto sauce

Parmesan cheese

Fresh herbs (basil or parsley)

🔥 Directions:
Marinate the chicken with herbs, garlic, lemon, and oil, then grill until beautifully charred and juicy. Roast halved baby potatoes in the oven until crispy and golden. Meanwhile, cook the penne until al dente, then toss it in a creamy pesto sauce made with cream and parmesan. Serve everything together in a bowl and garnish with fresh herbs.

📝 Tips & Variations:
Add cherry tomatoes or sautéed spinach to the pasta.

For a spicy twist, sprinkle chili flakes over the grilled chicken.

Swap pesto with sun-dried tomato sauce for a bold flavor swap.

06/11/2025

Classic Fish and Chips YAY OR NAY!
Ingredients
For the Fish:
4 white fish fillets (cod or haddock works best)

Salt and pepper to taste

1 cup all-purpose flour (plus extra for dusting)

1 cup cold beer (or sparkling water)

1 tsp baking powder

1 tsp paprika (optional, for color)

For the Chips:
4 large russet potatoes, peeled and cut into thick fries

Oil for frying (vegetable or canola)

Instructions
1. Prep the Chips:

Soak cut potatoes in cold water for 30 minutes to remove excess starch.

Drain and pat dry completely.

Heat oil to 325°F (160°C). Fry chips in batches for about 3–4 minutes, until soft but not colored. Remove and drain.

2. Make the Batter:

In a bowl, whisk together flour, baking powder, paprika, and beer until smooth. Let rest for 10 minutes.

Season fish fillets with salt and pepper, then lightly coat in flour.

3. Fry the Fish:

Increase oil heat to 375°F (190°C).

Dip fish into batter, letting excess drip off. Carefully lower into the hot oil.

Fry for 6–8 minutes until golden brown and crispy. Drain on a wire rack or paper towels.

4. Finish the Chips:

Return the par-cooked chips to the hot oil. Fry again for 2–3 minutes until golden and crisp. Drain well.

To Serve:
Serve hot with malt vinegar, tartar sauce, and lemon wedges.

Optional: Add mushy peas or coleslaw on the side.

06/08/2025

Creamy Garlic Parmesan Chicken Pasta YAY OR NAY!
Ingredients
For the Chicken:

2 large chicken breasts (sliced into strips or chunks)

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt & pepper to taste

1–2 tbsp olive oil or butter for searing

For the Pasta & Sauce:

12 oz penne pasta (or your favorite type)

3 tbsp butter

4–5 garlic cloves (minced)

2 tbsp flour

2 cups heavy cream

1 cup milk

1 ½ cups grated Parmesan cheese

1 tsp Italian seasoning

Salt and pepper to taste

Optional: chopped parsley for garnish

Instructions
Cook the Pasta:
Boil pasta in salted water according to package instructions. Drain and set aside.

Sear the Chicken:

Season chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.

Heat olive oil or butter in a skillet over medium-high heat.

Sear the chicken until golden brown and cooked through (about 4–5 minutes per side). Set aside.

Make the Creamy Sauce:

In the same pan, reduce heat to medium and melt butter.

Add minced garlic and sauté until fragrant (about 30 seconds).

Sprinkle in flour and stir continuously for 1–2 minutes to make a roux.

Gradually whisk in the heavy cream and milk until smooth.

Stir in Parmesan cheese and Italian seasoning. Season with salt and pepper. Let simmer until thickened.

Combine:

Toss cooked pasta into the sauce. Mix to coat well.

Top with the seared chicken. Let it simmer together for a minute or two.

Garnish with chopped parsley (optional).

06/08/2025

Garlic Butter Shrimp Filet Mignon with Cream Sauce YAY OR NAY!
Ingredients

For the Filet Mignon:

2 filet mignon steaks (about 6 oz each)

Salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

2 garlic cloves, smashed

Fresh thyme or rosemary sprigs (optional)

For the Garlic Butter Shrimp:

10 to 12 large shrimp, peeled and deveined

2 tablespoons butter

2 garlic cloves, minced

Salt and pepper, to taste

1 teaspoon smoked paprika

1 tablespoon fresh parsley or thyme, chopped

For the Cream Sauce:

1 tablespoon butter

2 garlic cloves, minced

1/2 cup heavy cream

1/4 cup beef or chicken broth

1 teaspoon Dijon mustard (optional)

Pinch of crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh herbs for garnish (thyme or parsley)

Instructions

Prepare the Filet Mignon:

Let the steaks come to room temperature (about 30 minutes).

Season generously on both sides with salt and black pepper.

Heat olive oil in a cast iron skillet over high heat until very hot.

Sear the steaks for about 3 to 4 minutes on each side, depending on thickness and desired doneness.

Add butter, smashed garlic, and fresh herbs to the skillet.

Spoon the melted butter over the steaks for 1 to 2 minutes as they finish cooking.

Transfer steaks to a plate and let them rest.

Prepare the Garlic Butter Shrimp:

In the same or a separate skillet, melt butter over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Add shrimp, season with salt, pepper, and smoked paprika.

Cook for 1 to 2 minutes per side, or until shrimp are opaque and slightly golden.

Stir in fresh herbs and remove from heat.

Make the Cream Sauce:

In a small pan, melt butter over medium heat.

Add garlic and sauté for 1 minute.

Pour in cream and broth, stir well.

Add Dijon mustard if using, plus crushed red pepper flakes, salt, and pepper to taste.

Simmer for 3 to 4 minutes until the sauce thickens slightly.

Assemble the Dish:

Spoon a generous amount of cream sauce onto a serving plate.

Place the filet mignon on top of the sauce.

Pile the shrimp over the steak.

Garnish with chopped herbs and freshly ground pepper.

06/07/2025

Grilled Garlic Herb Chicken Skewers SMASH OR PASS!
Ingredients:

2 lbs boneless, skinless chicken breasts (cut into chunks)

1/4 cup olive oil

3 cloves garlic (minced)

1 tbsp lemon juice

1 tbsp fresh parsley (chopped)

1 tsp dried oregano

1 tsp paprika

1/2 tsp crushed red pepper flakes (optional)

Salt and black pepper to taste

Bamboo or metal skewers

Instructions:

Prep the Marinade:

In a bowl, mix olive oil, garlic, lemon juice, parsley, oregano, paprika, salt, pepper, and red pepper flakes.

Marinate the Chicken:

Add chicken chunks to the bowl and coat evenly.

Cover and refrigerate for at least 1 hour (up to 6 hours for deeper flavor).

Skewer the Chicken:

If using bamboo skewers, soak them in water for 30 minutes first.

Thread marinated chicken pieces onto the skewers.

Grill:

Preheat grill to medium-high heat.

Grill skewers for 4–5 minutes per side, or until chicken is fully cooked and lightly charred.

Garnish and Serve:

Sprinkle with extra chopped parsley or a drizzle of lemon juice.

Serve hot with rice, salad, or grilled veggies..

06/07/2025

Creamy Steak Alfredo Pasta YAY OR NAY!🥩
Ingredients
For the Steak:
1 lb (450g) sirloin or ribeye steak, cut into bite-size strips

Salt & black pepper to taste

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, minced

For the Alfredo Pasta:
8 oz (225g) fettuccine pasta

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt & pepper to taste

Fresh parsley (for garnish)

Instructions
1. Cook the Pasta
Boil water with salt.

Cook fettuccine until al dente.

Drain and reserve ½ cup pasta water.

2. Prepare the Steak
Season steak pieces with salt and pepper.

In a hot skillet, heat olive oil and butter.

Sear steak bites for 2–3 mins per side until browned (medium doneness).

Add minced garlic in the last minute. Set aside to rest.

3. Make Alfredo Sauce
In the same skillet, melt butter and sauté garlic for 30 sec.

Pour in heavy cream and stir until simmering.

Mix in Parmesan cheese. Stir until melted and smooth.

Season with salt and pepper.

Add cooked pasta to sauce and toss to coat. Add pasta water to loosen if needed.

4. Assemble the Dish
Plate creamy pasta.

Top with seared steak bites.

Sprinkle chopped parsley and cracked pepper.

06/03/2025

I made Italian wedding soup for dinner!

06/02/2025

*Please - If you see the recipe, please say something! Positive feedback will keep you seeing my posts!

🤎🎂 Chocolate Fudge Layered Cake – Indulge in Decadence! 🎂🤎
A rich and indulgent chocolate cake that combines the fudgy goodness of brownies with a luscious chocolate ganache topping, perfect for any chocolate lover's celebration.

Ingredients:
For the Brownie Cake:
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• 1 cup chocolate chips (semi-sweet or dark)

For the Ganache Topping:
• 1 cup heavy cream
• 8 oz semi-sweet chocolate (chopped)

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Brownie Batter: In a large saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Pour half of the ganache over the first layer, allowing it to drip down the sides. Top with the second layer and pour the remaining ganache over the top, spreading it evenly.
Serve and Enjoy: Allow the ganache to set for a few minutes before slicing. Serve this decadent chocolate fudge layered cake at your next gathering and watch it disappear!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 45-50 minutes
🔥 Kcal: Approximately 400 kcal per serving | 🍽️ Servings: 12 servings

04/22/2025

I saw this elsewhere and thought I would share here. Has anyone made? Zapekanka (Ukrainian Cheesecake)
Zapekanka is a traditional Ukrainian cheesecake made primarily with cottage cheese or farmer's cheese, giving it a creamy texture and rich flavor. This dessert is often enjoyed as a sweet treat for breakfast or dessert and can be topped with various fruits or drizzled with honey.
Zapekanka (Ukrainian Cheesecake) Recipe
Ingredients:
2 cups (500 g) cottage cheese or farmer's cheese (drained if wet)
2 large eggs
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) sour cream or plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (75 g) raisins (optional)
Zest of 1 lemon (optional)
2 tablespoons butter (for greasing the pan)
Powdered sugar (for dusting, optional)
Instructions:
Step 1: Preheat Oven
Preheat Oven:
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Batter
Blend Ingredients:
In a large mixing bowl, combine the cottage cheese, eggs, sugar, sour cream (or yogurt), vanilla extract, baking soda, and salt.
Use a hand mixer or food processor to blend the mixture until smooth. The mixture should be creamy but still have some texture from the cottage cheese.
Add Optional Ingredients:
If using raisins or lemon zest, fold them into the mixture gently.
Step 3: Prepare the Baking Dish
Grease the Pan:
Grease a round or square baking dish (about 8x8 inches or similar) with butter to prevent sticking.
Pour the Mixture:
Pour the cheesecake batter into the prepared baking dish, smoothing the top with a spatula.
Step 4: Bake
Bake:
Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
Cool:
Remove the zapekanka from the oven and let it cool in the baking dish for about 10-15 minutes. Then transfer it to a wire rack to cool completely.
Serve:
Once cooled, dust the top with powdered sugar if desired. Cut into slices and serve warm or at room temperature.
Optional Toppings:
Fresh berries or fruit preserves
Honey or maple syrup
A dollop of sour cream or whipped cream
Enjoy your delicious Zapekanka as a delightful dessert or a sweet breakfast treat!

04/04/2025

Bacon-Stacked Fluffy Pancakes Eat or pass?🥞
Ingredients:
For the Pancakes:

1 ½ cups all-purpose flour

3 ½ tsp baking powder

1 tbsp sugar

½ tsp salt

1 ¼ cups milk

1 egg

3 tbsp melted butter (plus extra for cooking)

1 tsp vanilla extract

For the Toppings:

10 slices of thick-cut bacon

2 tbsp butter (for serving)

Pure maple syrup

Instructions:
Prepare the Bacon:

Cook bacon in a skillet over medium heat until crispy, then set aside on paper towels to drain excess grease.

Make the Pancake Batter:

In a bowl, whisk together flour, baking powder, sugar, and salt.

In a separate bowl, mix milk, egg, melted butter, and vanilla extract.

Pour wet ingredients into the dry ingredients and gently mix until combined (lumps are okay—don’t overmix).

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Assemble the Stack:

Stack pancakes on a plate, layering bacon strips on top.

Add a pat of butter on top and generously drizzle maple syrup.

03/20/2025

Breakfast Time!! Buffalo Garlic Parmesan Wings!!🔥🤤

Grandma's

06/26/2025

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06/07/2025

06/07/2025

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03/20/2025

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