Arya Recipes, 123 Main Street Manhattan, New City, NY (2026)

06/18/2025

Baked Chicken Burritos

Ingredients:

For the Burritos:
1 lb cooked chicken breast, shredded
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese
8 large flour tortillas
For the Sauce:
1 can (10 oz) enchilada sauce
1/2 cup sour cream
1/2 teaspoon ground cumin
1 tablespoon lime juice

Directions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until softened.
Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3 minutes, then remove from heat.
In a small bowl, mix together the enchilada sauce, sour cream, cumin, and lime juice.
Lay the tortillas flat on a surface. Divide the chicken mixture evenly among the tortillas. Sprinkle with a handful of shredded cheddar and mozzarella cheese.
Roll up each tortilla tightly, folding in the sides to seal. Place the burritos seam-side down in a baking dish.
Pour the prepared sauce evenly over the top of the burritos. Sprinkle with the remaining cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly and the burritos are golden brown.
Serve with your favorite toppings such as sour cream, salsa, guacamole, or fresh cilantro.

06/18/2025

Three-Cheese Tomato Bruschetta Dip

Ingredients:

1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
4 oz cream cheese, softened
1/2 cup ricotta cheese
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup fresh basil, chopped
Salt and pepper to taste
Balsamic glaze, for drizzling
Crostini or baguette slices, for serving

Directions:

Preheat oven to 375°F (190°C).
In a skillet over medium heat, warm olive oil and sauté garlic for 1 minute until fragrant.
Add cherry tomatoes and sun-dried tomatoes. Season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until tomatoes soften slightly. Remove from heat.
In a medium bowl, mix cream cheese, ricotta, mozzarella, and Parmesan until creamy and well combined.
Spread cheese mixture in a small baking dish.
Top evenly with the tomato mixture.
Bake for 20 minutes or until bubbly and lightly golden.
Let cool for 5 minutes, then top with fresh basil and drizzle with balsamic glaze.
Serve warm with crostini or toasted baguette slices.

06/18/2025

Crunchy Asian Sesame Chicken Salad

Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups mixed greens (spinach, kale, romaine)
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1/2 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup sliced almonds
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- Salt and pepper to taste

Directions:

- In a large bowl, combine the shredded chicken, mixed greens, carrots, bell pepper, and green onions.
- In a small bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle sesame seeds and almonds on top.
- Season with salt and pepper to taste before serving.

Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Calories (Kcal): 350

06/18/2025

Fish Tacos with Spicy Sriracha Lime Sauce

Ingredients

For the Fish:

3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1.5 pounds cod fillets (or substitute tilapia or halibut)
1 tablespoon butter for frying

For the Sauce:

1/2 cup mayo
1/3 cup sour cream
2 tablespoons lime juice
1 tablespoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon salt

For Serving:

12 corn tortillas
2 cups finely shredded cabbage (green or red)
1/2 medium red onion, chopped
1 handful fresh cilantro, chopped
Lime wedges
1/2 cup grated Cotija cheese (optional)
1 jalapeño pepper, finely chopped (optional)

Instructions

Marinate the Fish:

In a medium bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Add the cod fillets to a resealable bag, pour in the marinade, and massage to coat the fish. Place in the fridge to marinate for 20-40 minutes.

Prepare the Sauce:

In a medium bowl, mix together the mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to use.

Warm the Tortillas:

Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, using tongs to flip. Stack the tortillas in a clean kitchen towel to keep them warm while preparing the fish.

Cook the Fish:

Melt the butter in the skillet over medium-high heat. Once hot, add the marinated fish and cook for 3-5 minutes per side, until the fish flakes easily with a fork. Break the fish into chunks while cooking, then remove from heat.

Assemble the Tacos:

Serve the cooked fish on warmed tortillas with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño (optional). Drizzle with the spicy sriracha lime sauce and garnish with lime wedges.

06/18/2025

French Onion Short Ribs with Gruyère Cheese Toast

Ingredients:

For the Soup:

2 lbs beef short ribs
Salt and pepper to taste
2 tbsp olive oil
4 large onions (thinly sliced)
4 cloves garlic (minced)
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 cup dry white wine
6 cups beef broth
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
Fresh parsley (chopped, for garnish)
For the Cheesy Gruyère Toast:
1 French baguette (sliced)
2 cups Gruyère cheese (shredded)
2 tbsp butter (softened)
1 garlic clove (halved)
Fresh thyme (for garnish)

Instructions:

Season the short ribs with salt and pepper.
In a large pot, heat olive oil over medium-high heat.
Sear the short ribs on all sides until browned. Remove and set aside.
In the same pot, add the sliced onions. Cook for about 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
Add minced garlic, thyme, and bay leaf to the onions. Cook for an additional minute.
Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 3-4 minutes.
Stir in the beef broth, balsamic vinegar,Worcestershire sauce. Return the short ribs to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for about 2-2.5 hours, or until the short ribs are tender.
Remove the short ribs from the soup and shred the meat, discarding the bones. Return the shredded meat to the pot and discard the bay leaf.
For the Cheesy Gruyère Toast, preheat the oven to 375°F (190°C).

Spread softened butter on one side of each baguette slice. Place on a baking sheet and rub with the halved garlic clove.
Top each slice with shredded Gruyère cheese and bake for 10-12 minutes, or until the cheese is bubbly and golden.

06/18/2025

Braised Short Ribs in Creamy Herb Sauce

Ingredients:

- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (like parsley) for garnish

Directions:

1. Preheat your oven to 325°F (160°C).
2. In a large oven-safe pot, heat the olive oil over medium-high heat.
3. Season the short ribs with salt and pepper, then brown them in the pot on all sides. Remove the ribs and set them aside.
4. In the same pot, add the chopped onion and carrots. Cook until they are soft, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the beef broth, red wine, tomato paste, thyme, and rosemary. Bring to a simmer.
7. Return the short ribs to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the ribs are tender.
9. Once done, remove the pot from the oven and take out the ribs. Set them aside on a plate.
10. Skim any excess fat from the surface of the sauce.
11. Stir in the heavy cream and bring the sauce to a gentle simmer on the stove.
12. Taste the sauce and adjust the seasoning with salt and pepper if needed.
13. Return the short ribs to the pot, coating them in the creamy herb sauce.
14. Serve the short ribs hot, garnished with fresh herbs.

06/18/2025

Roasted Beef Tenderloin with French Onions and Horseradish Sauce

Ingredients:

- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 teaspoon thyme leaves
- 1 cup beef broth
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and pepper on all sides.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the beef tenderloin for about 3-4 minutes on each side until browned.
4. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven and let rest for 10-15 minutes.
5. Meanwhile, in another skillet, melt the butter over medium heat. Add the sliced onions and sugar, cooking until the onions are caramelized, about 15-20 minutes. Stir in thyme leaves and beef broth, simmering for an additional 5 minutes until thickened.
6. In a small bowl, mix together the sour cream, horseradish, and Dijon mustard until well combined.
7. Slice the rested beef tenderloin and arrange on a serving platter. Top with the caramelized onions and serve with the horseradish sauce on the side.
8. Garnish with chopped parsley before serving.

06/18/2025

Anti-Inflammatory Creamy Chicken Soup

Ingredients

1 lb chicken breast, diced
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups carrots, sliced
2 cups celery, chopped
1 teaspoon turmeric powder
1 teaspoon ginger, grated
½ teaspoon black pepper
1 cup coconut milk
2 cups kale, chopped
Salt to taste
Fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced chicken breast and cook until lightly browned on all sides.
4. Pour in the vegetable broth, then add the sliced carrots, chopped celery, turmeric, ginger, and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
6. Pour in the coconut milk and add the chopped kale. Simmer for an additional 5 minutes until the kale is wilted.
7. Season with salt to taste, and ladle the soup into bowls.
8. Garnish with fresh parsley before serving.

06/18/2025

French Onion Meatloaf with Melted Swiss Cheese

Ingredients:
2 pounds ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
2 eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 large onions, thinly sliced
2 tablespoons butterr
1 cup beef broth
8 slices Swiss cheese

Instructions:

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Mix until well combined.
Form the mixture into a loaf and place it in the crockpot.
In a skillet, melt butter over medium heat and add sliced onions. Cook until caramelized, about 20-25 minutes.
Add beef broth to the onions and cook until the liquid is absorbed. Pour the onions over the meatloaf in the crockpot.
Cook on low for 6-8 hours, or until the meatloaf is cooked through.
About 10 minutes before serving, top the meatloaf with Swiss cheese and allow it to melt.

06/18/2025

Crispy Coconut Chicken with Bang Bang Sauce

Ingredients

2 lbs chicken tenders (boneless)
2 eggs, beaten
2 tbsp hot sauce (or tamari)
2 cups cornflakes
¼ cup sesame seeds
1½ cups shredded coconut (unsweetened)
½ tsp garlic powder
1 tsp paprika
½ tsp onion powder
Olive oil (for brushing)
Bang Bang Sauce:
½ cup mayo
⅓ cup sweet Thai chili sauce
2 tbsp coconut aminos (or tamari)
1 tbsp hot sauce
1 tbsp rice vinegar
1 small garlic clove, grated
2 tsp lime zest

Instructions

Heat oven to 425°F and line a tray with parchment paper.
Pulse coconut, cornflakes, paprika, garlic powder, onion powder, and a little salt in a food processor until fine. Mix in sesame seeds.
Whisk eggs and hot sauce, then toss in chicken to coat.
Press chicken into crumb mix, coat well, and place on tray.
Brush with olive oil and bake 15–20 minutes until crispy.
Mix all sauce ingredients in a bowl until smooth.

06/17/2025

One-Pot Macaroni Cheeseburger Soup

Ingredients:

1 lb. ground beef
2 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons unsalted butter
1 cup finely diced yellow onion
1 cup thinly sliced carrots
1 cup thinly sliced celery
5 cloves garlic finely minced
4 tablespoons all-purpose flour
8 cups chicken broth
8 oz. elbow macaroni uncooked
1 cup heavy cream
8 oz. sharp cheddar cheese shredded
1 teaspoon white balsamic vinegar
Kosher salt to taste
Freshly cracked pepper to taste

For the Croutons:

4 sesame seed buns diced into 1-inch pieces
2 tablespoons olive oil

Garnish:

Finely sliced green onion
Additional shredded cheddar cheese

Instructions:

Preheat the oven to 400°Fahrenheit. Arrange the diced sesame seed buns in a single layer on a baking sheet lined with parchment paper. Evenly drizzle the pieces with olive oil and place them in the oven for approximately 10 minutes or until they attain a crisp exterior.
In a large pot set over medium heat, add the ground beef, one teaspoon each of dried oregano and thyme, and season with kosher salt and freshly cracked pepper. Ensure the beef is thoroughly cooked, breaking it apart with a spatula. Once cooked, transfer the beef to a separate container and set aside.
In the same pot, melt 6 tablespoons of unsalted butter over medium heat.
Introduce the diced onion, sliced carrots, and sliced celery to the pot. Adjust the heat to medium-high and sauté the vegetables, occasionally stirring, for approximately 10 minutes.
Reduce the heat to medium and incorporate the minced garlic, the remaining dried oregano, and dried thyme. Allow these to cook for an additional minute.
Sprinkle the vegetables with the all-purpose flour, ensuring they are evenly coated. Continue to cook for another minute, stirring consistently.
Deglaze the pot by introducing a small quantity of chicken broth, ensuring to scrape and incorporate the residue at the bottom of the pot.
Incorporate the remaining chicken broth and the uncooked elbow macaroni. Season with additional kosher salt and freshly cracked pepper, then increase the heat to medium-high until the mixture reaches a simmer.
Once simmering, decrease the heat to low and allow the mixture to simmer for 5-7 minutes or until the macaroni is al dente, ensuring to stir occasionally to prevent the pasta from adhering to the pot’s base.
Remove the pot from the heat and stir in the heavy cream followed by the shredded cheddar cheese.
Add the white balsamic vinegar and return the previously cooked ground beef to the pot. Stir and let it warm over medium heat until thoroughly heated. Taste and adjust seasoning if necessary.
Serve the soup in individual bowls, garnishing with the previously prepared sesame seed bun croutons, finely sliced green onions, and additional shredded cheddar cheese.

06/17/2025

Meatballs in a Rich Mushroom Sauce

Ingredients:
For the Meatballs:
1 lb ground beef
⅓ cup breadcrumbs
¼ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 egg
2 tablespoons olive oil
For the Mushroom Gravy:
1 tablespoon butter
8 oz mushrooms, sliced
1 onion, diced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons flour
Salt and pepper, to taste

Directions:

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, garlic powder, onion powder, salt, pepper, and egg. Mix until the ingredients are evenly combined. Shape the mixture into meatballs.
Cook the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the meatballs on all sides until they are golden brown. Once browned, remove the meatballs from the skillet and set them aside.
Make the Mushroom Gravy: In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and diced onion, cooking until they soften and become golden brown.
Thicken the Sauce: Sprinkle the flour over the mushroom and onion mixture, stirring to combine. Let it cook for 1-2 minutes to eliminate the raw flour taste

Gradually pour in the beef broth while stirring constantly, followed by the Worcestershire sauce and Dijon mustard. Stir until the sauce thickens.
Simmer the Meatballs: Return the browned meatballs to the skillet, making sure they are submerged in the sauce. Cover the skillet and let it simmer on low heat for about 10 minutes, or until the meatballs are fully cooked.

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