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The Cozy Spoon, 19 Washington Square N, New York, NY (2026)

08/05/2026

Cream Cheese and Broccoli Stuffed Chicken Breasts

Juicy chicken breasts are filled with a rich mixture of cream cheese, tender broccoli, and melted Cheddar, then baked until perfectly golden and flavorful. This easy, low-carb dinner is creamy, cheesy, and ideal for a comforting family meal.

Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
For the Filling
8 oz cream cheese, softened
2 cups broccoli florets, finely chopped and lightly steamed
1½ cups shredded Cheddar cheese
½ cup shredded mozzarella cheese
2 garlic cloves, minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
For the Topping
½ cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
Chopped fresh parsley, for garnish
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
Season both sides of the chicken with the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
In a medium bowl, combine the cream cheese, broccoli, Cheddar cheese, mozzarella cheese, garlic, Parmesan cheese, and parsley until well blended.
Divide the filling evenly among the chicken breasts, stuffing each pocket generously. Secure with toothpicks if needed.
Place the stuffed chicken breasts in the prepared baking dish and brush the tops with the olive oil.
Sprinkle the remaining Cheddar cheese and Parmesan cheese over each chicken breast, then drizzle with the melted butter.
Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.
For extra browning, broil for 2 to 3 minutes at the end of baking.
Let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve with roasted vegetables, mashed potatoes, or a fresh salad.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

08/05/2026

Slow Cooker Hamburger Hash

This hearty Slow Cooker Hamburger Hash combines seasoned ground beef, tender potatoes, sweet corn, and melted cheese in one comforting meal. It's an easy, family-friendly recipe that cooks low and slow, making it perfect for busy days.

Ingredients
Base
450 g ground beef
160 g white onion, diced
680 g russet potatoes, cut into 1.25 cm cubes, skin on
Seasonings
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
Sauce
1 (10.5 oz) can condensed cream of mushroom soup
½ cup beef broth
1 tablespoon Worcestershire sauce
Add-Ins
1½ cups frozen corn
2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Garnish
Chopped fresh parsley
Instructions
Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain any excess grease.
Lightly grease the slow cooker with nonstick cooking spray.
Add the cubed russet potatoes and diced onion to the slow cooker.
Spread the cooked ground beef evenly over the potatoes.
Sprinkle the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper over the mixture.
In a small bowl, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
Pour the sauce evenly over the ingredients in the slow cooker.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
Stir in the frozen corn during the last 30 minutes of cooking.
Sprinkle the mozzarella cheese and Cheddar cheese evenly over the top. Cover again and cook for 10 to 15 minutes, or until the cheese is completely melted.
Garnish with chopped fresh parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings: 6

08/04/2026

Tender Chicken Wrapped in Tortillas with a Rich, Creamy Cheese Sauce

Tender chicken, melted cheese, and soft tortillas are smothered in a rich, creamy cheese sauce for the ultimate comfort meal. This easy baked dish is perfect for busy weeknights, family dinners, or whenever you're craving something warm, cheesy, and satisfying.

Ingredients
For the Chicken Wraps
2 cups cooked chicken, diced or shredded
4 large flour tortillas
1 cup shredded Cheddar cheese or mozzarella cheese
½ cup Monterey Jack cheese, shredded
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
Salt, to taste
Black pepper, to taste
For the Creamy Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded Cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt
For Garnish
Chopped fresh parsley
Extra shredded Cheddar cheese
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat the olive oil in a skillet over medium heat. Sauté the onion for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.
Stir in the cooked chicken, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 2 minutes, then remove from the heat.
Mix the shredded Cheddar cheese (or mozzarella) and Monterey Jack cheese into the chicken mixture.
Divide the filling evenly among the flour tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth. Simmer for 3 to 4 minutes until slightly thickened.
Stir in the Cheddar cheese, Parmesan cheese, garlic powder, black pepper, and salt. Mix until the sauce is smooth and creamy.
Pour the cheese sauce evenly over the filled tortillas.
Sprinkle extra shredded Cheddar cheese over the top if desired.
Bake for 20 to 25 minutes, until bubbly and lightly golden.
Garnish with chopped fresh parsley and serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

08/03/2026

The Ultimate Chicken Parmesan

Golden, crispy chicken breasts are topped with rich marinara sauce and plenty of melted mozzarella and Parmesan cheese, then baked until perfectly bubbly. This classic Italian-American favorite is delicious served over pasta or with a fresh salad and garlic bread.

Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon paprika
2 large eggs
2 tablespoons milk
1 cup all-purpose flour
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
½ cup vegetable oil, for frying
For the Topping
2 cups marinara sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
For Garnish
Fresh parsley, chopped
Fresh basil leaves (optional)
For Serving
Cooked spaghetti or fettuccine
Garlic bread (optional)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
Season both sides of the chicken with the salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika.
Place the flour in one shallow bowl. Whisk the eggs with the milk in a second bowl. In a third bowl, combine the Italian-style breadcrumbs with the grated Parmesan cheese.
Dredge each chicken breast in the flour, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken for 3 to 4 minutes per side until golden brown. Transfer to the prepared baking dish.
Spoon the marinara sauce evenly over each chicken breast.
Top with the shredded mozzarella cheese, grated Parmesan cheese, oregano, and basil.
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly browned.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley and fresh basil, if desired.
Serve hot over cooked spaghetti or fettuccine with garlic bread on the side.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

08/02/2026

Reese's Peanut Butter Cheesecake

Rich, creamy peanut butter cheesecake sits on a chocolate cookie crust and is topped with silky chocolate ganache, creamy peanut butter swirls, and plenty of Reese's Peanut Butter Cups. Every bite is loaded with chocolate and peanut butter flavor, making it the perfect dessert for any special occasion.

Ingredients
For the Chocolate Crust
24 chocolate sandwich cookies, finely crushed
5 tablespoons unsalted butter, melted
For the Cheesecake Filling
24 oz cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
3 large eggs
1 cup chopped Reese's Peanut Butter Cups
For the Chocolate Ganache
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
For the Topping
½ cup creamy peanut butter, melted slightly
Mini Reese's Peanut Butter Cups
Chopped Reese's Peanut Butter Cups
Peanut butter chips (optional)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
Combine the crushed chocolate sandwich cookies with the melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow the crust to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the creamy peanut butter and granulated sugar, mixing until fully incorporated.
Blend in the sour cream and vanilla extract.
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Fold in the chopped Reese's Peanut Butter Cups.
Pour the filling over the cooled crust and smooth the top.
Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours, preferably overnight.
To prepare the ganache, heat the heavy cream until steaming. Pour it over the chocolate chips and let stand for 2 minutes. Stir until smooth, then mix in the butter.
Spread the chocolate ganache over the chilled cheesecake.
Drizzle the melted peanut butter over the top and decorate with Mini Reese's Peanut Butter Cups, chopped Reese's Peanut Butter Cups, and peanut butter chips if desired.
Chill for 20 to 30 minutes before slicing and serving.

Prep Time: 30 minutes
Bake Time: 1 hour 5 minutes
Chill Time: 6 hours
Total Time: 7 hours 35 minutes
Servings: 12

08/02/2026

Bacon Cheeseburger Loaded Mozzarella Stick Bombs

These crispy Bacon Cheeseburger Loaded Mozzarella Stick Bombs are packed with seasoned ground beef, crispy bacon, and gooey mozzarella cheese, then coated in a crunchy breadcrumb crust and fried until perfectly golden. They're the ultimate party appetizer, game-day snack, or indulgent comfort food.

Ingredients
For the Filling
1 lb ground beef
6 slices bacon, cooked and crumbled
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
8 mozzarella cheese sticks, cut in half
½ cup shredded Cheddar cheese
For the Wrapper
16 egg roll wrappers
For the Coating
1 cup all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Vegetable oil, for frying
For Serving
Ketchup
Burger sauce or ranch dressing (optional)
Chopped fresh parsley
Instructions
Cook the ground beef in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks. Drain any excess grease.
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well, then remove from the heat.
Fold the crumbled bacon and shredded Cheddar cheese into the cooked beef mixture.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
Place a small spoonful of the beef mixture in the center and top with half of a mozzarella cheese stick.
Fold in the sides and roll tightly, sealing the edge with a little water.
Repeat with the remaining wrappers and filling.
Coat each roll first in the flour, then dip into the beaten eggs, and finally cover completely with the breadcrumbs.
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the rolls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain any excess oil.
Garnish with chopped fresh parsley and serve hot with ketchup, burger sauce, or ranch dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8

08/01/2026

Cheesy Chicken Garlic Wraps

These Cheesy Chicken Garlic Wraps are loaded with juicy seasoned chicken, gooey melted cheese, and rich garlic flavor, all wrapped in a crispy golden tortilla. Ready in under 30 minutes, they're perfect for a quick lunch, an easy dinner, or a family-friendly meal everyone will enjoy.

Ingredients
2 large chicken breasts, diced
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
4 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
4 large flour tortillas
2 tablespoons butter, melted (for toasting)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the diced chicken with the salt, black pepper, garlic powder, and smoked paprika.
Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked.
Stir in the minced garlic and Italian seasoning, then cook for 1 minute until fragrant.
Remove the skillet from the heat and let the chicken cool slightly.
Lay the flour tortillas on a clean work surface.
Sprinkle a layer of shredded mozzarella cheese over each tortilla.
Divide the cooked chicken evenly among the tortillas, then top with the shredded cheddar cheese.
Fold in the sides and roll each tortilla tightly into a wrap.
Brush the outside of each wrap with the melted butter.
Place the wraps in a clean skillet or grill pan over medium heat and toast for 2 to 3 minutes per side, until golden brown and the cheese has completely melted.
Slice the wraps in half, garnish with the chopped fresh parsley if desired, and serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

08/01/2026

Easiest Bisquick Chicken and Dumplings (Only 4 Ingredients!)

Warm, hearty, and ready in just 30 minutes, this easy Chicken and Dumplings recipe is the perfect comfort meal for busy weeknights. Made with rotisserie chicken and Bisquick, it's budget-friendly, incredibly satisfying, and always a hit with the whole family—even picky eaters love it!

Ingredients

4½ cups cold water

1 level tablespoon Knorr chicken bouillon powder

2½ cups Bisquick baking mix (½ cup for the broth + 2 cups for the dumplings)

¾ cup milk

1 cooked rotisserie chicken, shredded

Instructions

Pour the cold water into a large Dutch oven or heavy-bottomed pot and bring it to a gentle boil over medium-high heat.

Add the Knorr chicken bouillon powder and stir until it has completely dissolved into the water.

Whisk in ½ cup of the Bisquick baking mix a little at a time until the broth is smooth and begins to thicken slightly.

Stir in the shredded rotisserie chicken and let it simmer gently for about 5 minutes.

In a separate bowl, combine the remaining 2 cups Bisquick baking mix with the milk. Mix just until a soft dough forms. Do not overmix.

Drop rounded spoonfuls of the dumpling dough into the gently simmering broth, spacing them evenly.

Cover the pot tightly and cook for 10 minutes without lifting the lid.

Remove the lid and continue cooking uncovered for another 10 minutes, or until the dumplings are fluffy and cooked through.

Stir gently to combine, then serve immediately while hot and enjoy this warm, comforting meal.

08/01/2026

Fall-Off-the-Bone Slow Braised Lamb Shanks in Rich Red Wine Herb Gravy

Tender, slow-braised lamb shanks simmered in a rich red wine herb gravy until the meat becomes incredibly juicy and falls right off the bone. This comforting, restaurant-quality dish is perfect for special occasions or a cozy family dinner.

Ingredients
For the Lamb
4 lamb shanks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
1 teaspoon smoked paprika
For the Gravy
1 tablespoon butter
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
For Garnish
Fresh parsley, chopped
Fresh thyme
For Serving
Mashed potatoes or creamy polenta
Instructions
Preheat the oven to 325°F (163°C).
Pat the lamb shanks dry with paper towels. Season generously with the salt, black pepper, and smoked paprika.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks for 3 to 4 minutes per side until deeply browned. Transfer them to a plate.
Add the diced onion, carrots, and celery to the same pot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.
Pour in the dry red wine, scraping the bottom of the pot to loosen all the browned bits. Simmer for about 8 minutes until the wine has reduced slightly.
Add the beef stock, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir everything together.
Return the lamb shanks to the pot, making sure they are mostly covered by the cooking liquid.
Cover the Dutch oven tightly with a lid and transfer it to the oven. Braise for 3 to 3½ hours, or until the meat is exceptionally tender and easily pulls away from the bone.
Carefully remove the lamb shanks and keep them warm.
Strain the cooking liquid into a saucepan or back into the pot. Stir in the butter and simmer for several minutes until the gravy is slightly reduced. If you prefer a thicker gravy, whisk in the cornstarch mixture and cook until smooth and thickened.
Spoon the rich red wine herb gravy generously over the lamb shanks.
Garnish with freshly chopped parsley and fresh thyme. Serve immediately with mashed potatoes or creamy polenta.

Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

The Cozy Spoon

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