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Recipes Ania, 193 N Country Club Drive, Mesa, AZ (2026)

04/26/2026

Garlic Parmesan Chicken

Ingredients:
Sauce
2 cups chicken broth
¼ cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon honey
½ chicken bouillon cube
½ teaspoon EACH: onion powder, oregano, basil, parsley
Chicken/Other
2 large boneless skinless chicken breasts
Salt/Pepper
2 teaspoons parsley
1-2 tablespoons olive oil
¾ cup dry white wine, see notes
4 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
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Instructions
Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
Season each side of the chicken with salt, pepper, and parsley.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!
Notes
Pro Tips:
Cheese: Grate the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.
Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
Skillet: Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. (I link to a good one in the Tools For This Recipe section below.)
Gravy Master: A few drops of Gravy Master can add a darker color to the sauce if desired, this is totally optional.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

04/26/2026

Cheesy Ranch Potatoes and Sausage

Ingredients:
4 large potatoes, cubed
1 lb sausage, sliced
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Directions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cubed potatoes, sliced sausage, chopped onion, bell pepper, minced garlic, paprika, salt, and pepper.
Drizzle with olive oil and ranch dressing, then toss to coat everything evenly.
Transfer the mixture to a baking dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes or until the potatoes are tender.
Sprinkle shredded cheddar cheese over the top and return to the oven. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

04/26/2026

Honey Pepper Chicken with Creamy Macaroni Cheese

Ingredients:
For the Honey Pepper Chicken:
Chicken breasts, boneless and skinless: 2
Salt and pepper: to taste
Olive oil: 1 tablespoon
Honey: 1/2 cup
Soy sauce: 1/4 cup
Apple cider vinegar: 1 tablespoon
Ground black pepper: 1 teaspoon
Garlic powder: 1/2 teaspoon
Onion powder: 1/2 teaspoon
Ground cayenne pepper: 1/4 teaspoon
For the Creamy Macaroni Cheese:
Macaroni pasta: 8 ounces
Butter: 2 tablespoons
All-purpose flour: 2 tablespoons
Milk: 2 cups
Sharp cheddar cheese, shredded: 2 cups
Mozzarella cheese, shredded: 1 cup
Salt and pepper: to taste
Parsley, chopped: for garnish

Directions:
Prepare Chicken: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium and cook chicken until golden, about 6-7 minutes each side. Remove and set aside.
Make Sauce: In the same skillet, mix honey, soy sauce, vinegar, black pepper, garlic powder, onion powder, and cayenne. Simmer until thickened, about 2-3 minutes.
Combine: Slice chicken into strips, return to skillet, and coat with sauce.
Cook Pasta: Boil macaroni until al dente, drain, and set aside.
Make Cheese Sauce: Melt butter in a pot, stir in flour, then gradually whisk in milk until smooth. Cook until thickened, then remove from heat and blend in cheeses until smooth. Season with salt and pepper.
Combine Pasta and Sauce: Mix macaroni with cheese sauce.
Serve: Plate macaroni cheese, top with honey pepper chicken, and garnish with parsley.

04/26/2026

Crêpes Suzette

Ingredients:
Crêpes
½ cup whole milk
⅓ cup water
2 large eggs
1 teaspoon white sugar
¼ teaspoon kosher salt
¾ cup all-purpose flour
¼ cup unsalted butter, melted, divided
1 teaspoon freshly grated orange zest
Orange Sauce
⅓ cup fresh orange juice
3 tablespoons white sugar
1 teaspoon grated orange zest
¼ cup unsalted butter, cut into pieces
1 tablespoon orange liqueur (such as Grand Marnier)
¼ teaspoon kosher salt
For Serving
¼ cup orange liqueur (such as Grand Marnier)
½ cup vanilla ice cream, or to taste

Directions:
To Make the Crêpes:
Blend Ingredients: Combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 15 minutes.
Cook Crêpes: Remove crêpe batter from fridge. Heat a 6-inch nonstick skillet or crêpe pan over medium heat. Add ½ teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
To Make the Orange Sauce:
Combine Ingredients: Combine orange juice, white sugar, and orange zest in a small skillet over medium heat. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes.
Add Butter: Gradually add butter, piece by piece, stirring constantly, until it is melted and fully incorporated. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
To Serve:
Dip Crêpes: Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
Flambé: Pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

04/26/2026

Perfectly Marinated Steaks

Ingredients:
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
Pinch of red pepper
1 1/2 pounds steaks (rib eye or New York strip)
2 tablespoons butter
Fresh chopped parsley

Directions:
In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
To cook the steaks in a skillet, turn the skillet to high heat.
Add the steaks and cook on each side for 3 minutes or until the outside is browned. Reduce heat to medium-high.
Continue cooking the steaks to the desired doneness. For a medium-well result, it may take about 10 minutes, flipping 3 times.
Top the cooked steaks with butter and garnish with fresh parsley if desired.
Enjoy your perfectly marinated and cooked steaks!

04/26/2026

Avocado Bruschetta with Cherry Tomatoes

Ingredients:
1 baguette, sliced
2 ripe avocados, peeled and pitted
1 tbsp lemon juice
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
2 tbsp fresh basil, chopped
2 tbsp olive oil
1/4 cup balsamic glaze

Directions:
Preheat the oven to 375°F (190°C).
Place the baguette slices on a baking sheet and brush with 1 tbsp of olive oil.
Toast the baguette slices in the oven for about 10 minutes, or until golden brown.
In a bowl, mash the avocados with lemon juice, garlic, salt, and black pepper until smooth.
Spread the smashed avocado mixture onto each toasted baguette slice.
Top each slice with halved cherry tomatoes and chopped basil.
Drizzle with the remaining 1 tbsp of olive oil and balsamic glaze before serving.

04/26/2026

Portobello Mushroom Stuffed with Spinach and Cheese

Ingredients:
4 large portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil leaves, for garnish (optional)

Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean mushrooms with a damp paper towel, remove stems, and scrape out gills.
Place mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 10-12 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, cook for 1 minute.
Add chopped spinach, cook until wilted (2-3 minutes). Remove from heat.
In a bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, and spinach mixture.
Remove mushrooms from oven, drain excess liquid.
Fill mushroom caps with cheese-spinach mixture.
Return to oven, bake for 12-15 minutes until cheese is melted and bubbly.
Garnish with fresh basil leaves, if desired.

04/26/2026

Feta and Dill Phyllo Rolls with Chili Honey Sauce

Ingredients:
8 ounces of crumbled feta cheese
2 tablespoons of freshly chopped dill
1 clove of garlic, grated
18 sheets of frozen phyllo dough, thawed
1 tablespoon of extra virgin olive oil, plus more for brushing
1 tablespoon of salted butter
1 and 1/2 teaspoons of chili flakes
1/2 teaspoon of cumin seed
1/3 cup of honey

Directions:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, mix together the crumbled feta cheese, chopped dill, and grated garlic. Set aside.
Lay out a sheet of phyllo dough on a clean surface, fold it in half, and brush the edges with olive oil.
Spoon some of the feta mixture onto one end of the phyllo sheet, then roll it up tightly, tucking in the sides as you go. Place the roll seam-side down on the baking sheet. Repeat this process for all the rolls.
Brush the rolls with olive oil and bake them in the preheated oven for about 20 minutes, or until they're golden brown.
While the rolls are baking, make the sauce. Melt the butter with the olive oil, chili flakes, and cumin seeds in a saucepan until it becomes fragrant. Remove it from the heat and stir in the honey.
Once the rolls are done baking, serve them warm with the chili honey sauce for dipping.

04/26/2026

Thai Red Curry Salmon

Ingredients:
4 salmon fillets, skin removed
1 red bell pepper, finely chopped
1 baby bok choy, roughly chopped
2 tbsp coconut oil or vegetable oil
1 tbsp unsalted butter
1 small onion, finely chopped
4 garlic cloves, minced
1 tbsp grated ginger
1 ¾ cups unsweetened coconut milk (full fat)
½ cup vegetable broth
3 tbsp Thai red curry paste
2 tbsp tomato paste
1 tbsp peanut butter
2 tbsp lemon juice
1 tbsp fish sauce
Salt, to taste
Black pepper, to taste
½ tsp ground coriander
½ tsp ground cumin
½ tsp sweet paprika
1 tsp red pepper flakes
Fresh basil leaves
Steamed Jasmine rice or flatbread for serving

Directions:
Pat the salmon fillets dry with a paper towel and season all over with salt, pepper, and sweet paprika.
Heat coconut oil and butter in a large non-stick frying pan over medium-high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
In the same pan, add onion, garlic, and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper and cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cooking for 1 minute. Add coriander, cumin, and red pepper flakes. Season with salt and pepper. Pour in the vegetable broth and bring to a boil.
Add bok choy, fish sauce, and peanut butter. Stir to combine. Pour in coconut milk and bring to a simmer.
Nestle the salmon back in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes, or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

04/26/2026

Frosted Lemonade Delight

Ingredients:
1 cup lemon juice (freshly squeezed)
½ cup sugar
1 ½ cups water
4 cups vanilla ice cream

Directions:
Prepare the Lemon Mixture: In a blender, combine the freshly squeezed lemon juice, sugar, and water. Blend until the sugar is completely dissolved.
Add the Ice Cream: Add the vanilla ice cream to the blender with the lemon mixture.
Blend Until Smooth: Blend all ingredients together until smooth and creamy. Ensure there are no ice cream lumps remaining.
Serve and Enjoy: Pour the frosted lemonade into four glasses. Garnish with a slice of lemon or a sprig of mint if desired. Serve immediately and enjoy the refreshing taste!

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