Quick Recipes, 3368, Los Angeles, CA (2026)

06/04/2026

Grilled Beef Street Tacos

Ingredients
1 lb carne asada (flank steak)
Small taco tortillas, corn or flour
1/2 onion, diced
Cilantro, chopped
Lime wedges for finishing
Salt and pepper to taste
Salsa, optional, roja, verde, or pico de gallo

Directions
Marinate the steak by seasoning the carne asada with salt and pepper and any preferred spices you like. Let it sit for at least 30 minutes, or up to 4 hours if you want even more flavor.

Preheat your grill to medium-high so you’ll get a nice sear on the steak.

Place the steak on the hot grill and cook for about 5 to 7 minutes per side, depending on thickness and how done you like it.

Take the steak off the grill and let it rest for 5 to 10 minutes. This helps keep the juices in. Then slice it thinly against the grain.

Warm the tortillas on the grill or in a pan until they’re soft and pliable. Don’t worry if a few get a little toasted.

Assemble the tacos by adding sliced carne asada to each tortilla, then top with diced onion, chopped cilantro, and a squeeze of lime.

Serve right away with salsa if you like.

06/03/2026

Cajun Pasta with Shrimp

Ingredients
8 oz pasta of your choice (linguine, penne, or fettuccine)
1 lb shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 tablespoons olive oil
1 bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
Salt and pepper to taste
Chopped parsley for garnish

Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside, reserving about ½ cup of the pasta water.

Heat the olive oil in a large skillet over medium heat.

Add the diced bell pepper and onion. Sauté until softened and slightly caramelized, about 5–7 minutes. Then add the minced garlic and cook for 30–60 seconds until fragrant.

Toss the shrimp with the Cajun seasoning, then add them to the skillet. Cook for 2–3 minutes per side until the shrimp are opaque and just pink. Don’t worry if they look a little underdone at first—they’ll finish quickly.

Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for 1–2 minutes.

Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until it thickens slightly, about 2–3 minutes. If it gets too thick, loosen it with a tablespoon of the reserved pasta water at a time.

Add the cooked pasta to the skillet. Toss until everything is evenly coated and heated through. Taste and adjust with salt and pepper if needed.

Serve immediately, garnished with chopped parsley. If you want, a squeeze of lemon or a sprinkle of grated Parmesan tastes great on top.

06/03/2026

Crockpot Barbecue Ribs

Ingredients
2 racks baby back ribs (about 3–4 lb total)
1 cup barbecue sauce
4 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup apple cider vinegar

Directions
Make the marinade: In a bowl, whisk together the barbecue sauce, minced garlic, brown sugar, paprika, black pepper, salt, cayenne, and apple cider vinegar until smooth. Don’t worry if it looks a little runny at first; it’ll soak into the ribs as they cook.

Prepare the ribs: Remove the silver skin (membrane) from the back of each rack for more tender results. Pat the ribs dry with paper towels.

Coat and load: Place the ribs in the slow cooker. You can stack them or curl them to fit. Pour the marinade over the ribs, turning them so they’re well coated.

Slow-cook: Cover and cook on low for 6–8 hours, or until the meat is tender and pulls back from the bone. Check at 6 hours; if it’s still a little firm, just let it go longer.

Optional finish: For a sticky, caramelized crust, transfer the ribs to a baking sheet, brush with extra sauce, and broil on high for 3–5 minutes until bubbling and lightly charred. Keep a close eye on them so they don’t burn.

Serve: Let rest for 5 minutes, slice between the bones, and serve with extra sauce if desired.

06/03/2026

Jerk Lemon Pepper Salmon

Ingredients
4 salmon fillets (about 6 oz each), skin-on or skinless
2 tablespoons jerk seasoning (store-bought or homemade)
1 tablespoon lemon pepper seasoning
2 tablespoons olive oil (avocado oil is a great substitute)
1 lemon, sliced
Salt to taste
Fresh herbs for garnish (optional — cilantro or parsley work well)

Directions
Preheat your grill to medium-high, about 400–450°F, or preheat your oven to 400°F and prepare a baking sheet or oven-safe dish.

Pat the salmon fillets dry. Rub each fillet with olive oil, then sprinkle the jerk seasoning and lemon pepper evenly over the top. Add salt to taste.

Place the salmon on the grill grates, making sure they're oiled, or in the baking dish, skin-side down if you're grilling.

Lay lemon slices over each fillet or right beside them.

Grill the salmon for 6–8 minutes per side, or roast it in the oven for 10–14 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Don't worry if it looks a little glossy at first — it'll finish beautifully as it cooks.

Let the salmon rest for 1–2 minutes off the heat before serving. Garnish with fresh herbs if you'd like, and enjoy.

06/03/2026

Lemon Pound Cake

Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 1 lemon
2 tablespoons lemon juice

Directions
Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for now.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This gives you a nice, tender cake.

Add the eggs one at a time, mixing well after each addition so the batter stays smooth.

Stir in the vanilla extract, lemon zest, and lemon juice until everything is evenly combined.

Add the dry flour mixture and the buttermilk in alternating additions, beginning and ending with the flour. Mix until just combined. Don’t worry if it looks a little runny at first, that’s normal.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, checking at the 50-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.

06/03/2026

Honey Garlic Shrimp

Ingredients
1/3 cup honey
1/4 cup soy sauce (reduced sodium recommended)
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon minced fresh ginger (optional)
1 lb raw shrimp, peeled and deveined
1 teaspoon neutral oil, plus a little more if needed
Black pepper to taste

Directions
Pat the shrimp dry and season lightly with black pepper. This helps them cook up nicely and pick up more flavor.

In a small bowl, whisk together the honey, soy sauce, minced garlic, and ginger if you’re using it. Mix until just combined.

Heat a large nonstick or stainless-steel pan over medium heat and add 1 teaspoon of oil. Let it warm for a moment, then pour in the sauce and let it heat for 30 to 60 seconds. Don’t worry if it looks runny at first.

Add the shrimp in a single layer and cook, stirring occasionally, for about 5 to 7 minutes, until they’re pink and opaque. If the shrimp cook unevenly, just give them a quick stir and keep going.

If you want the sauce a little thicker, let it simmer for another minute while stirring. Serve right away over rice, noodles, greens, or tucked into tacos.

06/02/2026

Avocado Tacos

Ingredients
2 ripe avocados, diced
8 small corn tortillas
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 lime, juiced
Salt, to taste
Freshly ground black pepper, to taste
Fresh cilantro, chopped (optional)

Directions
Halve, pit, and dice the avocados into roughly 1 cm pieces, then place them in a bowl.

Add the halved cherry tomatoes and finely chopped red onion to the bowl.

Squeeze over the lime juice, then season with salt and pepper. Mix gently with a spoon, and don’t worry if it looks a little loose at first.

Heat a dry skillet over medium heat and warm each corn tortilla for about 20–30 seconds per side until they’re pliable and lightly charred.

Spoon the avocado mixture into each tortilla, dividing it evenly.

Finish with chopped cilantro if you like, then serve right away.

06/02/2026

Southern Fried Salmon Patties

Ingredients
1 can salmon, drained (about 14–15 oz)
1/2 cup breadcrumbs (plain or seasoned)
1/4 cup chopped onion (yellow or sweet)
1/4 cup chopped bell pepper (any color)
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard (Dijon or yellow)
Salt and pepper to taste
Oil for frying (vegetable, canola, or light olive oil)

Directions
Drain the canned salmon well and flake it lightly with a fork. You can remove any large pieces of skin if you'd like.

In a medium bowl, combine the salmon, breadcrumbs, chopped onion, chopped bell pepper, egg, mayonnaise, mustard, and a pinch of salt and pepper. Mix until just combined. Don't worry if it looks a little loose at first.

Shape the mixture into 6 evenly sized patties, or make 4 larger ones if you prefer. If the mixture feels too soft to hold together, add a little more breadcrumbs until it firms up.

Heat about 1/4 inch of oil in a frying pan over medium heat. To test it, drop in a pinch of breadcrumb; it should sizzle gently.

Fry the patties for 4–5 minutes per side, until they're golden brown and cooked through. Try not to flip them too often so they stay together nicely.

Transfer the patties to paper towels to drain for a moment, then serve them hot.

06/02/2026

Smoky String Beans with Turkey Necks and Potatoes

Ingredients
1 lb string beans, trimmed
1 smoked turkey neck
4 medium potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
Salt and pepper to taste
Olive oil for sautéing

Directions
Warm a large pot over medium heat and add a splash of olive oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and stir for just a minute until it smells fragrant.

Nestle the smoked turkey neck into the pot, then pour in the chicken broth and add the cubed potatoes. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are almost tender, about 12-15 minutes.

Add the string beans and keep simmering until the beans and potatoes are tender, about 8-10 minutes. Don’t worry if it looks a little brothy at first; it’ll come together beautifully.

Remove the turkey neck to a cutting board and shred the meat if you’d like. Return the meat to the pot and stir it in.

Taste and season with salt and pepper. Serve warm and enjoy.

06/02/2026

Jerk Lemon Pepper Salmon

Ingredients
4 salmon fillets (about 6 oz each), skin-on
2 tablespoons jerk seasoning (store-bought or homemade)
1 tablespoon lemon pepper seasoning (or 1 tsp lemon zest + 1/2 tsp cracked black pepper)
2 tablespoons olive oil (or avocado oil)
1 lemon, juiced (about 1–2 tablespoons)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Directions
Preheat your grill to medium-high, about 375–450°F. Clean the grates well and oil them so the salmon doesn’t stick.

In a small bowl, mix together the jerk seasoning, lemon pepper seasoning, olive oil, lemon juice, and a pinch of salt and pepper. Stir until just combined into a smooth paste. Don’t worry if it looks a little loose at first.

Pat the salmon fillets dry, then rub the seasoning mixture all over them. Let them sit for 5–10 minutes so the flavors can soak in.

Place the salmon on the grill skin-side down. Cook for 5–6 minutes without moving it so the skin can crisp up nicely.

Flip the fillets carefully and grill for another 5–6 minutes, or until the salmon flakes easily with a fork. If your fillets are thicker, they may need a minute or two more.

Take the salmon off the grill and let it rest for 3–5 minutes. Finish with chopped parsley and an extra squeeze of lemon before serving.

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