https://easyhighprotein.gumroad.com/l/MYVIRALCOOKS/MVC50

High Protein Recipes, New York, NY (2026)

05/20/2026

Charred Broccoli and Burrata Salad with Chili-Garlic Oil
Ingredients
For the Charred Broccoli:
2 large heads of broccoli, cut into large florets (keep some stems attached)

2 tbsp olive oil

Salt and black pepper to taste

For the Burrata & Salad Base:
2-3 balls fresh Burrata cheese

1/3 cup roasted almonds or hazelnuts, roughly chopped

Fresh herb sprigs (such as dill or parsley) for garnish

For the Chili-Garlic Oil Drizzle:
1/4 cup extra virgin olive oil

3 cloves garlic, finely minced

1-2 red fresno chilies or red jalapeños, thinly sliced into rings

1/2 tsp red pepper flakes (optional, for extra heat)

1 tsp lemon zest

1 tbsp fresh lemon juice

Instructions
1. Char the Broccoli
Preheat a large cast-iron skillet or grill pan over medium-high heat until hot.

Toss the broccoli florets with 2 tablespoons of olive oil, salt, and black pepper.

Place the broccoli in the hot skillet in a single layer. Cook for 4–5 minutes without moving to develop a deep, blackened char on the bottom.

Flip and cook for another 3–4 minutes until tender-crisp and nicely charred on multiple sides. Remove from the heat and set aside to cool slightly.

2. Make the Chili-Garlic Oil
In a small saucepan, combine the 1/4 cup of extra virgin olive oil and minced garlic over medium-low heat.

Cook gently for 1–2 minutes until the garlic is fragrant and just starting to turn golden (do not let it burn).

Stir in the sliced red chilies and red pepper flakes, cooking for another 30 seconds.

Remove from the heat and stir in the lemon zest and fresh lemon juice.

3. Assemble the Dish
Arrange the warm, charred broccoli florets across the bottom of a wide serving bowl or platter.

Nestell the fresh Burrata cheese balls into spaces between the broccoli chunks. Carefully tear open the tops of the burrata balls to reveal the creamy interior.

Spoon the warm chili-garlic oil generously over both the charred broccoli and the open burrata balls.

Scatter the chopped roasted nuts evenly across the platter for a crunchy texture.

Garnish with fresh herb sprigs and a final sprinkle of flaky sea salt if desired. Serve immediately while the broccoli is warm and the cheese is cool.

05/20/2026

Greek Chicken Gyros with Homemade Tzatziki
Ingredients
For the Grilled Chicken & Marinade:
1.5 lbs (680g) chicken breasts or thighs, sliced into strips

3 tbsp olive oil

2 tbsp fresh lemon juice

3 cloves garlic, minced

1 tbsp dried oregano

1 tsp smoked paprika

Salt and black pepper to taste

For the Homemade Tzatziki Sauce:
1 cup plain Greek yogurt

1/2 large cucumber, grated and squeezed dry of excess water

2 cloves garlic, finely minced

1 tbsp fresh lemon juice

1 tbsp olive oil

1 tbsp fresh dill, finely chopped

Salt to taste

For Serving & Assembly:
4 flatbreads or pita breads, warmed

1 large tomato, sliced or diced

1/2 red onion, thinly sliced

1 head of green leaf lettuce

Fresh parsley, chopped (for garnish)

Instructions
1. Marinate and Grill the Chicken
In a bowl, combine the chicken strips with olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Marinate for at least 20 minutes (or up to 2 hours in the fridge).

Heat a grill pan or cast-iron skillet over medium-high heat.

Sear the chicken strips for 4–5 minutes per side until deeply browned, slightly charred, and fully cooked through. Transfer to a plate and set aside.

2. Prepare the Tzatziki Sauce
Place the grated cucumber in a paper towel or clean kitchen towel and squeeze firmly to drain as much water as possible.

In a medium bowl, mix the drained cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, and a pinch of salt until well combined. Refrigerate until ready to assemble.

3. Assemble the Gyros
Place the warmed pitas or flatbreads on a flat surface or serving board.

Lay down a bed of crisp green leaf lettuce across the center of each flatbread.

Arrange a generous portion of the grilled chicken strips on top of the lettuce.

Top the chicken with sliced tomatoes and red onions.

Spoon a heavy dollop of the cool tzatziki sauce over the filling.

Garnish with a sprinkle of fresh chopped parsley, fold the flatbreads open-faced, and serve immediately.

05/19/2026

Honey Garlic Glazed Salmon with Jasmine Rice and Sautéed Asparagus
Ingredients
For the Salmon & Honey Garlic Glaze:
2 center-cut salmon fillets (approx. 6 oz each)

1 tablespoon olive oil

3 tablespoons unsalted butter (divided)

4 cloves garlic, minced

1/3 cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

Salt and freshly cracked black pepper, to taste

For the Sides:
2 cups cooked white jasmine rice, kept warm

1/2 lb fresh asparagus, woody ends trimmed

1 tablespoon olive oil (for the asparagus)

Lemon slices and fresh parsley, finely chopped (for garnish)

Instructions
1. Prep and Sear the Salmon
Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and black pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Place the salmon fillets flesh-side down in the skillet. Sear undisturbed for 4 minutes until a deep golden-brown crust forms.

Flip the fillets over to the skin side and reduce the heat to medium.

2. Make the Honey Garlic Glaze
Add the remaining 2 tablespoons of butter and the minced garlic to the skillet alongside the salmon. Sauté the garlic for about 1 minute until fragrant, making sure it doesn't burn.

Pour the honey, soy sauce, and fresh lemon juice directly into the pan. Bring the liquid to a simmer.

Spoon the bubbling sauce continuously over the salmon fillets for 2–3 minutes until the glaze thickens into a sticky, glossy coating and the salmon is cooked through. Remove from heat.

3. Cook the Asparagus
While the salmon finishes cooking, heat 1 tablespoon of olive oil in a separate small skillet over medium-high heat.

Add the trimmed asparagus spears and season with a pinch of salt and pepper.

Sauté for 4–5 minutes, tossing frequently, until they are bright green and tender-crisp.

4. Assemble and Serve
Arrange a generous base of warm jasmine rice on one side of a serving plate.

Nestled the sautéed asparagus spears right next to the rice.

Place a glazed salmon fillet carefully on top of the asparagus.

Spoon the remaining rich honey garlic sauce from the skillet generously over the salmon and down onto the plate. Garnish with fresh chopped parsley and a lemon slice, and serve immediately.

05/19/2026

Warm German Potato Salad with Crispy Bacon and Fresh Dill
Ingredients
2 lbs baby Yukon Gold or red potatoes, washed and left whole

6 strips thick-cut bacon, chopped

1 small yellow onion, finely diced

1/3 cup apple cider vinegar

2 tablespoons water

1 tablespoon sugar

1 tablespoon Dijon mustard

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finely chopped

Salt and freshly cracked black pepper, to taste

Instructions
1. Boil the Potatoes
Place the whole potatoes into a large pot and cover with cold water by about an inch. Add a generous pinch of salt.

Bring to a boil over high heat, then reduce heat to medium and let simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.

Drain the potatoes well and let them cool just enough to handle. Slice them into thick, bite-sized rounds or halves and place them into a large serving bowl.

2. Crisp the Bacon
While the potatoes cook, add the chopped bacon to a large skillet over medium heat.

Cook for 8-10 minutes, stirring occasionally, until the bacon is deeply browned and crispy.

Use a slotted spoon to transfer the crispy bacon pieces to a paper-towel-lined plate, leaving the rendered bacon fat in the skillet.

3. Build the Warm Dressing
Turn the skillet heat down to medium-low. Add the finely diced onion to the hot bacon fat and sauté for 4-5 minutes until soft and translucent.

Pour in the apple cider vinegar, water, sugar, and Dijon mustard. Whisk the mixture vigorously, scraping up any browned bits stuck to the bottom of the pan.

Let the dressing simmer for 1-2 minutes until slightly thickened. Taste and season with salt and black pepper.

4. Combine and Toss
Pour the hot dressing from the skillet directly over the warm sliced potatoes.

Add the crispy bacon pieces, chopped fresh dill, and chopped parsley to the bowl.

Toss everything together gently using a large spoon or spatula until the potatoes are thoroughly coated and have absorbed the dressing. Serve warm.

05/18/2026

Garlic Butter Herb Glazed Salmon Platter
Ingredients
For the Salmon:
2 large center-cut salmon fillets (approx. 6-8 oz each)

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

For the Garlic Butter Herb Glaze:
4 tablespoons unsalted butter

4 cloves garlic, finely minced

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, finely chopped

1 teaspoon fresh dill, finely chopped

For the Accompaniments:
Garlic Mashed Potatoes: 1 lb Yukon Gold potatoes (boiled and mashed with 1/4 cup heavy cream, 2 tablespoons butter, and salt).

Bacon Green Beans: 1/2 lb fresh green beans (trimmed and sautéed with 2 strips of chopped, crispy bacon).

Toasted baguette slices (for serving).

Instructions
1. Prep and Season the Salmon
Pat the salmon fillets completely dry with a paper towel.

Season the flesh side evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. Sear the Salmon
Heat the olive oil in a medium skillet over medium-high heat.

Place the salmon fillets flesh-side down into the hot skillet. Sear undisturbed for 4 minutes to create a golden-brown, flavorful crust.

Carefully flip the fillets over to the skin side. Turn the heat down to medium and cook for an additional 3-4 minutes depending on the thickness of the fish.

3. Baste with the Glaze
Melt the 4 tablespoons of butter directly into the skillet alongside the salmon.

Toss in the minced garlic and cook for 1 minute until highly fragrant, taking care not to burn it.

Stir in the lemon juice, chopped parsley, and dill.

Spoon the bubbling garlic herb butter continuously over the salmon fillets for 1-2 minutes before removing the skillet from the heat.

4. Assemble the Platter
On a large serving platter, scoop a generous mound of the warm garlic mashed potatoes next to a serving of the bacon-wrapped green beans.

Nestled the seared salmon fillets gently onto the platter alongside the vegetables.

Pour the remaining rich garlic butter sauce from the pan directly over the salmon fillets.

Garnish with a final sprinkle of fresh parsley and serve hot with toasted baguette slices on the side.

05/17/2026

Sticky Balsamic & Honey Roasted Lamb Shanks
Prep time: 15 minutes

Cook time: 2.5 hours

Servings: 2–3

Ingredients
The Meat & Potatoes
2–3 large lamb shanks

500g (1 lb) baby yellow potatoes, left whole

2 tbsp olive oil

Salt and freshly cracked black pepper

4–5 sprigs fresh thyme

3 sprigs fresh rosemary

The Sticky Balsamic Glaze
½ cup balsamic vinegar

⅓ cup honey

3 cloves garlic, minced

1 tbsp Dijon mustard

½ cup beef broth

1 tbsp Worcestershire sauce

Step-by-Step Instructions
1. Prep and Sear the Shanks
Preheat your oven to 160°C (325°F). Pat the lamb shanks dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the shanks for 3–4 minutes per side until they have a beautiful brown crust. Transfer the shanks to a large baking or casserole dish.

2. Whisk the Glaze
In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, beef broth, and Worcestershire sauce until completely smooth.

3. Assemble the Dish
Scatter the whole baby potatoes all around the lamb shanks in the baking dish. Pour the balsamic-honey glaze evenly over the shanks and potatoes. Toss the potatoes slightly so they are coated. Nest the fresh thyme and rosemary sprigs into the liquid around the meat.

4. Roast Low and Slow (Covered)
Cover the baking dish tightly with a layer of parchment paper, then a tight layer of aluminum foil (this traps the moisture so the lamb gets incredibly tender). Roast in the oven for 2 hours.

5. Glaze and Crisp (Uncovered)
Remove the foil and parchment paper. The meat should be tender, and the liquid will have thinned out. Turn the oven up to 200°C (400°F). Use a spoon to baste the shanks and potatoes generously with the pan juices. Roast uncovered for another 20–30 minutes, basting the meat every 10 minutes.

The Finish: The liquid will reduce down into a thick, sticky, glistening syrup, and the skin on the potatoes will get beautifully wrinkled and golden.

05/17/2026

Glazed Salmon Rice Bowl Recipe
Ingredients (2 bowls)
For the salmon
1 lb salmon, skin removed, cut into cubes
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp mirin or rice vinegar
1 tsp sesame oil
1 garlic clove, minced
1 tsp grated ginger
For the rice
2 cups cooked sushi rice or jasmine rice
1 tbsp rice vinegar
Pinch of salt
Toppings
1 avocado, sliced
Seaweed salad or shredded nori
Spicy mayo
Microgreens or scallions
Sesame seeds
Salmon roe or tobiko (optional)
2 egg yolks (optional, use pasteurized eggs)
Spicy Mayo
3 tbsp mayo
1 tbsp sriracha
1 tsp lemon juice
Instructions
1. Cook the rice

Prepare sushi rice or jasmine rice. While warm, mix with rice vinegar and a little salt.

2. Marinate the salmon

Combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Toss salmon cubes in the sauce and marinate 15–20 minutes.

3. Cook the salmon

Heat a skillet over medium-high heat with a little oil.

Cook salmon cubes for about:

2–3 minutes per side
Until caramelized and glossy

Pour remaining marinade into the pan during the last minute to create a sticky glaze.

4. Make spicy mayo

Mix mayo, sriracha, and lemon juice.

5. Assemble the bowls

Add rice to bowls and top with:

Glazed salmon
Avocado slices
Seaweed
Spicy mayo
Scallions
Sesame seeds
Microgreens

Place a raw egg yolk in the center and add roe if desired.

05/16/2026

Stuffed Sweet Potatoes with Spinach and Feta
This vibrant dish balances the natural sweetness of roasted potatoes with salty feta and earthy greens for a nutrient-dense, flavorful meal.

Ingredients
Base: 2–4 medium sweet potatoes.

The Filling: 2 cups fresh spinach (sautéed and drained), 1 cup crumbled feta cheese, 2 cloves minced garlic.

Seasoning: 1 tbsp olive oil, ½ tsp red pepper flakes, salt and black pepper to taste.

Garnish: A generous handful of chopped fresh parsley and a drizzle of honey or lemon juice.

Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 200°C (400°F).

Poke holes in the sweet potatoes with a fork, rub them with a little oil, and place them on a baking sheet.

Roast for 45–60 minutes until the centers are soft and the skins are slightly charred.

2. Prepare the Filling
Heat olive oil in a pan over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

Add the spinach and cook until completely wilted. Squeeze out any excess moisture.

In a bowl, toss the cooked spinach with the crumbled feta cheese.

3. Stuff and Broil
Slice the roasted potatoes down the middle and gently mash the orange flesh inside with a fork.

Pack the spinach and feta mixture into the center of each potato.

Return them to the oven (or under the broiler) for 3–5 minutes until the feta is warmed through and the edges are slightly golden.

4. Finish

05/16/2026

Recipe Name: Southern Fried Catfish and Grits with Andouille Sausage
This dish is a soulful classic, featuring cornmeal-crusted fish served over creamy, buttery grits and topped with smoky seared sausage.

Ingredients
The Fish:

2 large catfish fillets

1 cup yellow cornmeal

½ cup all-purpose flour

1 tbsp Cajun or Creole seasoning

½ cup buttermilk (for soaking)

Vegetable oil (for frying)

The Grits:

1 cup stone-ground white or yellow grits

2 cups chicken broth

2 cups whole milk

4 tbsp unsalted butter

½ cup shredded sharp cheddar cheese (optional)

Salt and pepper to taste

The Topping:

1 links Andouille sausage, sliced into rounds

Fresh parsley and green onions (garnish)

Instructions
1. Prepare the Grits
In a medium saucepan, bring the broth and milk to a gentle boil.

Slowly whisk in the grits and a pinch of salt.

Reduce heat to low, cover, and simmer for 20–25 minutes (stirring occasionally) until creamy.

Stir in the butter and cheese. Keep warm.

2. Sear the Sausage
In a heavy skillet over medium-high heat, cook the Andouille slices until browned and crisp on both sides.

Remove the sausage and set aside, keeping the rendered fat in the pan if you'd like to use it for extra flavor in the fish oil.

3. Fry the Catfish
Soak catfish fillets in buttermilk for 10 minutes.

In a shallow bowl, whisk together cornmeal, flour, and Cajun seasoning.

Dredge each fillet in the cornmeal mixture, pressing firmly to coat.

Heat about ½ inch of oil in a skillet to 180°C. Fry the fish for 3–4 minutes per side until deep golden brown and flaky. Drain on a wire rack.

4. Assembly
Spoon a generous portion of grits into a wide bowl.

Place the fried catfish fillet directly on top.

Arrange the seared sausage rounds around the fish.

Garnish with chopped parsley and green onions.

05/14/2026

Lemon Herb Roasted Chicken and Rice
This recipe is inspired by the dish shown in 606454d2dec4ed23f7fae6a7ba7104b3.jpg.

Ingredients
4 Bone-in, skin-on chicken thighs

1.5 cups Long-grain white rice, rinsed

2.5 cups Chicken broth

3 tbsp Butter, melted

2 tbsp Olive oil

1 Lemon (half sliced into rounds, half juiced)

3 cloves Garlic, minced

1 tbsp Fresh parsley, chopped

1 tsp Dried thyme

1 tsp Dried rosemary

Salt and black pepper to taste

Instructions
Sear the Chicken: Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt, pepper, and half of the dried herbs. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the chicken skin-side down until golden and crisp (about 5 minutes). Remove chicken and set aside.

Toast the Rice: Drain excess fat from the pot, leaving about 1 tablespoon. Add the minced garlic and rice. Stir for 1–2 minutes until the rice is lightly toasted and fragrant.

Combine: Pour in the chicken broth, lemon juice, and the remaining dried herbs. Stir to combine and ensure no rice is stuck to the bottom.

05/14/2026

Balsamic Roasted Salmon with Blistered Tomatoes

Ingredients
1.5 lbs Salmon fillet (large center-cut or individual portions)

2 cups Cherry tomatoes

3 tbsp Olive oil

2 tbsp Balsamic glaze (plus extra for drizzling)

3 cloves Garlic, minced

1 tsp Italian seasoning (dried oregano, basil, thyme)

1/2 tsp Red pepper flakes (optional)

Fresh basil leaves, torn or chiffonade

Salt and black pepper to taste

Instructions
Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Season the Salmon: Place the salmon fillet in the center of the baking sheet. Pat it dry with a paper towel. Rub with 1 tablespoon of olive oil and season generously with salt, black pepper, and the Italian seasoning.

Prepare the Tomatoes: In a small bowl, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil, minced garlic, and red pepper flakes.

Combine: Arrange the tomatoes on top of and around the salmon fillet, as seen in 9429fa5e22baebebbb5aabb32c5aa4a3.jpg.

Roast: Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the tomatoes have begun to burst and blister.

Glaze: Remove from the oven and immediately drizzle the balsamic glaze over the hot salmon and tomatoes.

Garnish: Scatter fresh basil leaves over the top before serving to add brightness and aroma.

High Protein Recipes

05/20/2026

05/20/2026

05/19/2026

05/19/2026

05/18/2026

05/17/2026

05/17/2026

05/16/2026

05/16/2026

05/14/2026

05/14/2026

Address

Website

Alerts

Shortcuts

Share

Category