Recipes Emma, Las Vegas, NV (2026)

04/23/2026

High Protein Chicken Rice Bowl (Under $5)
Looking for a cheap and filling meal? This high-protein chicken rice bowl is perfect for busy days. It’s simple, affordable, and keeps you full for hours.
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https://vitcook.com/

02/13/2025

✨ Stay Cozy and Motivated This Winter! ❄️☕

Winter may be chilly, but your motivation doesn’t have to be! 💪🔥 Wrap yourself in a warm shawl, sip on a comforting cup of tea, and set new goals to keep your energy high. Whether it’s reading a book, working on a passion project, or simply enjoying a peaceful moment, take time for yourself. 🧣📖

🌟 How do you stay motivated during winter? Share your favorite cozy habits in the comments! 👇💬
https://psee.io/75p9hq

01/19/2025

Dinner Made Simple: Easy Shrimp Pasta Recipe! 🍤🍝

Feeling hungry but short on time? Here's your answer! This Easy Shrimp Pasta Recipe is perfect for busy days, combining juicy shrimp, al dente pasta, and a burst of flavors in just 30 minutes! 🙌✨

🕒 Prep Time: 10 minutes
⏲️ Cook Time: 20 minutes
🍽️ Servings: 4

📖 Check out the full recipe here: 👉 https://psee.io/6zryxj

🌿 Ingredients Highlight:

12 oz pasta
1 lb shrimp
Fresh garlic, olive oil, parmesan, and parsley!
🌟 Super simple steps: Cook, sauté, toss, and serve with love. 💕 Add a squeeze of lemon for extra flavor!

😍 Discover more easy and delicious recipes at: https://psee.io/6zryxj

📲 Tag a friend who'd love this dish and share it to spread the joy!

09/01/2024

Instant Pot Chicken Tacos: A Quick and Flavorful Weeknight Dinner

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/2 cup tomato sauce or salsa
Juice of 1 lime
Soft tortillas, for serving
Toppings: shredded lettuce, diced tomatoes, avocado slices, shredded cheese, sour cream, and fresh cilantro
Instructions:
Sauté the Aromatics:

Set your Instant Pot to the sauté mode. Add the olive oil, and once it's hot, add the diced onion. Cook until the onion is softened, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
Season the Chicken:

While the onions and garlic are cooking, season the chicken breasts with chili powder, cumin, paprika, oregano, salt, and black pepper.
Cook the Chicken:

Place the seasoned chicken breasts in the Instant Pot, directly on top of the sautéed onions and garlic. Pour the chicken broth and tomato sauce (or salsa) over the chicken.
Pressure Cook:

Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then perform a quick release.
Shred the Chicken:

Carefully remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the pot and stir it into the sauce. Add the juice of one lime and mix well.
Assemble the Tacos:

Warm the tortillas, then fill each one with a generous portion of the shredded chicken. Top with your favorite toppings like shredded lettuce, diced tomatoes, avocado slices, shredded cheese, sour cream, and fresh cilantro.
Serve and Enjoy:

Serve the tacos immediately, allowing everyone to customize their own with the toppings they love.
Tips for the Perfect Instant Pot Chicken Tacos:
Use Chicken Thighs for Extra Juiciness: If you prefer, you can use boneless, skinless chicken thighs instead of breasts. They are slightly fattier and will result in even juicier tacos.
Add Some Heat: If you like your tacos spicy, add a diced jalapeño or a pinch of cayenne pepper to the chicken seasoning.
Make It a Meal: Serve your chicken tacos with sides like Mexican rice, black beans, or a fresh salad to complete the meal.

09/01/2024

Spinach and Feta Stuffed Chicken Breast
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional, for topping)
Toothpicks or kitchen twine for securing the chicken
Instructions:
Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Prepare the Spinach Filling:

In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in the crumbled feta cheese. Season with salt and pepper to taste.
Prepare the Chicken Breasts:

Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff the Chicken:

Divide the spinach and feta mixture among the chicken breasts, stuffing it into the pockets. Secure the openings with toothpicks or kitchen twine.
Season the Chicken:

Place the stuffed chicken breasts in the prepared baking dish. Drizzle with a little olive oil and season with dried oregano, salt, and pepper. If desired, sprinkle grated Parmesan cheese on top.
Bake the Chicken:

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
Serve:

Remove the toothpicks or twine and serve the chicken hot. This dish pairs well with roasted vegetables or a side salad.
Notes:
For added flavor, you can marinate the chicken breasts in a mixture of olive oil, lemon juice, and herbs before stuffing.
This dish can be made ahead of time and baked just before serving.
Leftovers can be stored in the refrigerator for up to 3 days.
This Spinach and Feta Stuffed Chicken Breast is a delicious and elegant dish that’s perfect for a special dinner or a weeknight treat.

09/01/2024

Veggie-Packed Chickpea Stir-Fry
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 small red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional for spice)
2 tablespoons sesame seeds (for garnish)
Fresh cilantro or parsley for garnish
Instructions:
Heat the Oil:

In a large skillet or wok, heat the olive oil over medium-high heat.
Cook the Vegetables:

Add the sliced red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Add Chickpeas and Garlic:

Stir in the chickpeas and minced garlic. Cook for another 2-3 minutes, until the chickpeas are heated through.
Make the Sauce:

In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, grated ginger, and red pepper flakes (if using).
Combine and Serve:

Pour the sauce over the stir-fry and toss to coat all the ingredients evenly. Cook for another 1-2 minutes, allowing the flavors to meld together.
Garnish and Serve:

Garnish the stir-fry with sesame seeds and fresh cilantro or parsley. Serve hot over rice, quinoa, or noodles.
Notes:
This dish is versatile and can be made with any combination of your favorite vegetables.
For a heartier meal, add tofu, tempeh, or a protein of your choice.
Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
This Veggie-Packed Chickpea Stir-Fry is a quick, healthy, and flavorful dish that's perfect for a satisfying weeknight dinner.

09/01/2024

Hearty Vegetable and Bean Stew
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Chilling Time: None
Serving Size: 6 servings

Ingredients:
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: 1/2 teaspoon red pepper flakes for a spicy kick
Instructions:
Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the Garlic and Peppers:

Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the Tomatoes and Beans:

Pour in the diced tomatoes, kidney beans, and cannellini beans. Stir to combine.
Add the Broth and Seasoning:

Add the vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Check for Doneness:

After 30 minutes, check the consistency of the stew. If it's too thick, add more broth or water. If you like it thicker, let it simmer longer without a lid.
Serve:

Remove the bay leaf. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Notes:
This stew is even better the next day as the flavors meld together, making it a great option for meal prep.
You can customize the stew by adding other vegetables like potatoes, spinach, or kale.
For added protein, you can stir in cooked sausage or tofu.
This hearty vegetable and bean stew is comforting, nourishing, and perfect for a cozy meal on a cold day.

09/01/2024

Spicy Shrimp Tacos with Avocado Salsa
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
8 small corn or flour tortillas
For the Avocado Salsa:

2 ripe avocados, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste
Instructions:
Prepare the Shrimp:

In a medium bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, cayenne pepper (if using), salt, and pepper until evenly coated.
Cook the Shrimp:

Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from heat and set aside.
Make the Avocado Salsa:

In a separate bowl, combine the diced avocados, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Gently mix until well combined.
Warm the Tortillas:

Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
Assemble the Tacos:

Fill each tortilla with a portion of the cooked shrimp. Top with a generous scoop of avocado salsa.
Serve:

Serve the shrimp tacos immediately with extra lime wedges on the side if desired.
Notes:
These tacos can be customized with additional toppings such as shredded lettuce, cheese, or sour cream.
For a lower-carb option, you can serve the shrimp and salsa in lettuce wraps instead of tortillas.
The avocado salsa can be made ahead of time and stored in the refrigerator for up to 1 day.
These spicy shrimp tacos are bursting with flavor and are perfect for a quick and satisfying meal any night of the week.

09/01/2024

Classic Greek Salad with a Refreshing Lemon-Olive Oil Dressing
Preparation Time: 15 minutes
Cooking Time: None
Chilling Time: None
Serving Size: 4 servings

Ingredients:
4 cups ripe tomatoes, chopped
1 large cucumber, sliced into half-moons
1 green bell pepper, sliced
1 small red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled or cubed
1 tablespoon fresh oregano leaves
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
Salt and pepper to taste
Instructions:
Prepare the Vegetables:

In a large salad bowl, combine the chopped tomatoes, sliced cucumber, green bell pepper, red onion, and Kalamata olives.
Make the Dressing:

In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, salt, and pepper until well combined.
Toss the Salad:

Pour the dressing over the salad and toss gently to combine all the ingredients.
Add Feta and Oregano:

Sprinkle the crumbled or cubed feta cheese over the top of the salad. Garnish with fresh oregano leaves.
Serve:

Serve the Greek salad immediately as a side dish or a light main course.
Notes:
For an authentic touch, you can add capers or anchovies to the salad.
This salad pairs wonderfully with grilled meats or seafood.
The salad can be prepared ahead of time, but wait to add the dressing until just before serving to keep the vegetables crisp.
This classic Greek salad is vibrant, refreshing, and packed with flavors, making it a perfect dish for any occasion.

08/31/2024

One-Pot Creamy Tomato Basil Pasta
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:
12 oz penne pasta (gluten-free or whole wheat if preferred)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
2 cups vegetable broth
1/2 cup heavy cream (or coconut milk for a vegan version)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/2 cup fresh basil leaves, chopped
Grated Parmesan cheese (optional, for serving)
Instructions:
Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Broth:

Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a simmer.
Cook the Pasta:

Add the penne pasta to the pot. Stir to combine and ensure the pasta is submerged in the liquid. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente.
Make It Creamy:

Reduce the heat to low and stir in the heavy cream (or coconut milk), dried oregano, dried thyme, and red pepper flakes if using. Simmer for another 2-3 minutes until the sauce is creamy and the pasta is fully cooked.
Season and Garnish:

Season the pasta with salt and pepper to taste. Stir in the fresh basil leaves.
Serve:

Serve the creamy tomato basil pasta hot, garnished with grated Parmesan cheese if desired.
Notes:
This one-pot pasta is a quick and easy dinner option, perfect for busy weeknights.
For added protein, you can stir in cooked chicken or shrimp.
Leftovers can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave.
This one-pot creamy tomato basil pasta is rich, flavorful, and incredibly simple to make, offering comfort in every bite.

08/31/2024

Homemade Spaghetti Carbonara with a Twist | Easy Recipe
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:
12 oz spaghetti (gluten-free or whole wheat if preferred)
4 oz pancetta or bacon, diced
2 cloves garlic, minced
2 large eggs
1/2 cup grated Parmesan cheese (plus extra for serving)
1/4 cup grated Pecorino Romano cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1/2 cup peas (optional, for added freshness)
Instructions:
Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Cook the Pancetta:

In a large skillet, cook the diced pancetta or bacon over medium heat until it’s crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Remove the skillet from the heat.
Prepare the Sauce:

In a medium bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano cheeses. Season with a pinch of salt and plenty of black pepper.
Combine Pasta and Sauce:

Add the cooked spaghetti to the skillet with the pancetta and garlic. Pour the egg and cheese mixture over the pasta, tossing quickly to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
Add Peas (Optional):

If using, stir in the peas and toss until they are heated through.
Serve:

Serve the spaghetti carbonara immediately, garnished with fresh parsley and extra grated Parmesan cheese.
Notes:
The key to a perfect carbonara is tossing the pasta quickly with the egg mixture to prevent the eggs from scrambling.
For a richer flavor, you can use a mixture of half-and-half or cream with the eggs.
This dish is best enjoyed fresh, as the sauce can thicken when reheated.
This twist on the classic spaghetti carbonara is creamy, indulgent, and incredibly easy to make, perfect for a comforting dinner.

Recipes Emma

04/23/2026

02/13/2025

01/19/2025

09/01/2024

09/01/2024

09/01/2024

09/01/2024

09/01/2024

09/01/2024

08/31/2024

08/31/2024

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