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Tasty recipes now, 76 BALTIMOR Street MANHATTAN, New York, NY (2026)

07/24/2025

Sausage Gravy Biscuit Breakfast Pizza
Ingredients:
For the biscuit crust:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter, cubed
¾ cup milk

For the sausage gravy:
½ pound ground sausage
3 tablespoons all-purpose flour
1½ cups whole milk
1 teaspoon salt
1/8 teaspoonblack pepper
1 teaspoon garlic powder

For the toppings:
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
2 eggs (optional: scrambled or lightly baked on top)
Chopped parsley, garnish
Extra cooked sausage crumbles (optional, for topping)

Directions:
Preheat the oven to 425°F. Grease or line a large baking sheet or pizza stone.

In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingers until crumbly. Add milk and mix just until a soft dough forms. Press or roll out the dough into a pizza shape (about 12 inches) and place on the baking sheet.

Bake the biscuit base for 8–10 minutes, until just lightly golden on the edges. Set aside.

In a skillet, cook sausage over medium heat until browned and crumbled. Sprinkle in flour and stir well to coat. Gradually pour in milk while stirring constantly. Simmer until thickened, about 5–7 minutes. Season with salt, pepper, and garlic powder.

Spread a generous layer of sausage gravy over the pre-baked crust. Top with mozzarella, cheddar, and optional extra sausage crumbles.

If adding eggs directly to the pizza, crack them over the top now (for baked eggs) or scramble separately and add after baking.

Return the pizza to the oven and bake for 11- 12 more minutes, or until the cheese is melted and bubbly with a golden edge.

Sprinkle chopped parsley on top and serve warm—perfect for a cozy brunch or crowd-pleasing breakfast!

07/23/2025

Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers
Ingredients:
For the chicken:
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon Salt
1/8 teaspoon black pepper

For the cowboy butter sauce:
4 tablespoons unsalted butter
5 cloves garlic, finely minced
1/2 teaspoon Dijon mustard
1 tablespoon freshly chopped parsley
1/2 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Salt and pepper to taste

For the pasta:
8 oz linguine
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 roasted red bell pepper, sliced (store bought is ok)
Fresh chopped parsley, for garnish

Cook the linguine in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a bowl, toss sliced chicken with olive oil, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

In a large skillet over medium high heat, cook chicken for 5-7 minutes or until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1 minute. Stir in Dijon, parsley, crushed red pepper, lemon zest, and juice. Let it simmer for another minute until fragrant.

Stir in heavy cream and Parmesan cheese. Mix until the sauce becomes smooth and creamy. Add reserved pasta water as needed to loosen.

Add cooked linguine, chicken, and roasted red peppers to the skillet. Toss well to coat everything in the sauce.

Simmer for 2-3 minutes. Garnish and serve: Sprinkle with parsley if desired.

07/21/2025

🧀 Cheddar BBQ Bacon Bombs 🥓
Ground beef stuffed with cheddar, wrapped in bacon, and glazed with BBQ sauce—ultimate savory bite!
Ingredients:
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup shredded cheddar cheese
8 slices bacon
1/4 cup BBQ sauce
Steps

Preheat oven to 375°F (190°C).

Mix ground beef, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder in a bowl.

Form small meatballs around pieces of cheddar cheese.

Wrap each meatball with a bacon slice.

Place on a baking sheet and brush with BBQ sauce. Bake for 25-30 minutes until bacon is crispy.

Serve hot.

07/20/2025

Chicken Scampi with Creamy Garlic Parmesan Rice.
Ingredients:
1 lb boneless, skinless chicken breasts (bite-sized pieces)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon Salt
1/8 teaspoon black pepper
4 cloves garlic, minced
Juice of 1 lemon and the Zest of ½ lemon
1½ cups long-grain white rice
3 cups chicken broth
½ cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (garnish)
Extra lemon wedges, for serving

In a large deep skillet, heat the olive oil and butter over medium-high heat. Season the chicken with Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken to the skillet and cook until golden and cooked through. Remove and then set aside.

In the same skillet, lower the heat to medium and add in the garlic. Saute for about 30 seconds until fragrant, then stir in the lemon juice and zest.

Add the uncooked rice to the skillet and stir to coat in the garlic-lemon mixture. Toast for 1-2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Once the rice is cooked, stir in heavy cream and Parmesan cheese.

Plate the rice and chicken then garnish with a small pinch of finely chopped fresh parsley .

07/19/2025

Creamy Bacon Ranch Pasta Salad
Ingredients:
8 ounces rotini pasta
1 cup cooked bacon, chopped
1 cup cheddar cheese, shredded
1/2 cup green onions, chopped
1 cup frozen peas, thawed
1/2 cup mayonnaise
1/2 cup ranch dressing
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder

Instructions:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse under cold water to cool.

In a bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and well combined.

In the same bowl, add the cooled pasta, chopped bacon, shredded cheddar cheese, green onions, and thawed peas. Gently toss everything together until the pasta is evenly coated with the dressing.

Cover pasta salad and refrigerate for at least 30 minutes. Serve chilled.

07/18/2025

Caramel Apple Cinnamon Roll Dump Cake

Ingredients:
1 can (15 ounces) refrigerated cinnamon rolls, quartered (icing reserved)
2 cups Granny Smith apples, peeled and diced
1/2 cup caramel sauce, plus more for drizzling
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Tip: You can use store-bought caramel sauce, but if you’re feeling fancy, try making your own. It adds an extra homemade touch!

How to Make Caramel Apple Cinnamon Roll Dump Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Quarter the Cinnamon Rolls
Open the can of cinnamon rolls.
Set the icing aside for later.
Cut each cinnamon roll into quarters and layer them evenly in the prepared dish.
Step 3: Add the Apples
Peel and dice your Granny Smith apples.
In a mixing bowl, combine the apples with sugar, cinnamon, nutmeg, and salt.
Stir until the apples are coated, then spread them over the cinnamon rolls.
Step 4: Pour the Caramel
Drizzle 1/2 cup of caramel sauce evenly over the apples.
Step 5: Add Butter and Bake
Pour the melted butter over the entire mixture.
Place in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and bubbly.
Step 6: Ice and Serve
Let the dump cake cool slightly.
Drizzle the reserved cinnamon roll icing on top.
Add a final drizzle of caramel sauce for extra indulgence.

07/18/2025

🥦 Broccoli Cheese Stuffed Chicken 🧀
Creamy cheesy broccoli tucked inside juicy chicken breasts—comfort food meets elegant dinner!
Ingredients:
→ Seasoning for Chicken
4 large boneless skinless chicken breasts (about 2 to 2 ¼ pounds)
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
→ Broccoli and Cheese Filling
1 ½ cups small-diced broccoli florets (~½-inch pieces), blanched and patted dry
¼ cup finely diced red bell pepper
1 ⅓ cups shredded colby-jack cheese
1 ½ tablespoons mayonnaise
→ For Cooking
2 tablespoons olive oil

Steps

Preheat the oven to 400°F.

Cut a pocket lengthwise into the side of each chicken breast using a sharp paring knife, being careful not to cut all the way through. Gently use your fingers to widen the pockets. Set aside.

In a small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, and black pepper. Set the seasoning blend aside.

In a medium bowl, combine the broccoli florets, red bell pepper, colby-jack cheese, mayonnaise, and 1 teaspoon of the reserved seasoning blend. Stir gently to avoid breaking up the broccoli florets.

Fill each chicken breast pocket with a quarter of the broccoli mixture. Secure with 2-3 toothpicks per chicken breast to keep the filling in place.

Use the remaining seasoning blend to sprinkle evenly over both sides of the stuffed chicken breasts.

Preheat a large oven-safe skillet over medium heat. Add olive oil and sear two stuffed chicken breasts at a time for 3-4 minutes on each side until lightly browned. Remove from the skillet and repeat with the remaining two chicken breasts.

Place all browned chicken breasts back into the skillet. Cover with foil and bake for 18-20 minutes, or until the internal temperature at the thickest part reaches 165°F.

Let the chicken rest for 5 minutes. Remove the toothpicks carefully before serving.

07/18/2025

Authentic Hawaiian Huli Huli Chicken 😋

Ingredients:
→ Chicken
4 chicken thighs
→ Marinade
120 ml soy sauce
100 g light brown sugar
60 ml ketchup
60 ml pineapple juice
1 tablespoon rice vinegar
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 tablespoon toasted sesame oil
→ Glaze
1 tablespoon cornstarch
1 tablespoon water
→ Garnish
2 tablespoons green onions, finely chopped
Fresh pineapple slices

Instructions

In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, ginger, and sesame oil until well combined.

Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor.

Set grill to medium heat to prepare for cooking.

Remove chicken from the marinade and reserve the excess liquid. Grill chicken thighs for 6–7 minutes per side, basting occasionally with the reserved marinade. Continue grilling until the internal temperature reaches 75°C.

While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil. In a separate bowl, whisk together cornstarch and water to form a slurry, then stir into the boiling marinade. Simmer until the glaze thickens and becomes glossy.

During the final minutes of grilling, brush the thickened glaze over the chicken. Remove from heat, garnish with chopped green onions and fresh pineapple slices before serving.

07/17/2025

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce
Ingredients:
1 pound rigatoni pasta
1/2 pound ground beef
1/2 pound Italian sausage (casings removed)
1 large onion, chopped
5 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 12 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon as they cook. Sauté until browned and fully cooked. Drain the excess fat.

Add the chopped onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute. Mix in the spinach and cook until heated through.
In a separate saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute to form a roux.
Gradually add in the milk and chicken broth. Simmer until its thickened, around 5-7 minutes, while stirring constantly.

Reduce heat to low and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Also season with salt and black pepper. Stir until the sauce is creamy and smooth.

Add the cooked rigatoni and meat & spinach mixture into the sauce. Toss gently until everything is fully coated. Serve with a sprinkle of Parmesan or a sprinkle of parsley on top.

07/17/2025

Crispy Parmesan Garlic Chicken Burritos
Ingredients (for 2-3 burritos):
For the chicken:
2 boneless, skinless chicken breasts, cut into strips
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tsp salt
1/8 tsp pepper
2 tablespoons olive oil (for pan-frying)

For the cheese filling:
1 cup shredded mozzarella or Monterey Jack cheese
1/2 teaspoon red pepper flakes (optional)

To assemble:
2-3 large flour tortillas
1 tbsp butter (toasting the burritos)
Fresh chopped parsley (for garnish)

Directions:

In a shallow bowl, mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper. Dredge each chicken strip in the mixture until well coated.

Heat olive oil in a large skillet over medium heat. Cook the chicken strips for 3-4 minutes per side, or until golden brown and cooked through. Remove from heat and let rest for a couple of minutes, then chop into bite-sized pieces.

Lay each tortilla flat. Add a layer of cheese in the center, followed by crispy chicken and a sprinkle of red pepper flakes. Roll the burrito tightly by folding in the sides and then rolling from the bottom up.

Melt butter in a skillet over medium heat. Place the burritos seam-side down and toast for 2-3 minutes per side, until golden and crisp. Slice in half and sprinkle with fresh parsley.

07/17/2025

🥓 Bacon Corn Griddle Cakes 🌽
Ingredients:
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned, or fresh corn
1/2 cup shredded Monterey Jack cheese
Warm maple syrup, for serving

Steps

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving, and set it aside.

While the bacon is cooking, combine the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Stir in the milk, egg, and oil until just moistened. Stir in the bacon mixture, corn, and cheese. The mixture will be thick. If you'd like thinner griddle cakes, add a little more milk to thin the batter.

Heat and lightly grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon and onion mixture and a good dose of warm maple syrup.

07/17/2025

Cream Cheese Bacon Chicken Pasta
Ingredients
→ Pasta
16 ounces spaghetti
→ Meat and Proteins
5 slices thick cut bacon
1 pound boneless skinless chicken breast, cut into 1-inch cubes
→ Sauce and Dairy
4 cloves garlic, minced
1 1/2 cups chicken broth
1 cup whole milk
8 ounces cream cheese, cut into cubes
1/2 cup grated parmesan cheese
→ Seasonings
Salt
Ground black pepper

Steps

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain well and set aside.

Heat a large skillet over medium heat. Cook the bacon slices until crispy. Remove bacon and drain on paper towels. Reserve the rendered bacon fat in the pan. Crumble the bacon and set aside.

Season the chicken cubes with salt and pepper. In the reserved bacon fat over medium heat, sear the chicken for 2 to 4 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding. Remove the chicken with tongs or a slotted spoon, leaving the fat in the pan. Set aside.

Lower the heat to low. Add the minced garlic to the bacon fat and sauté for about 1 minute until fragrant, taking care not to let it brown.

Pour the chicken broth and milk into the skillet. Stir well, then add the cream cheese cubes. Cover the skillet and cook for several minutes until the cream cheese is nearly melted. Whisk the mixture until smooth, then incorporate the grated parmesan cheese. Simmer uncovered over low heat until the sauce thickens. Adjust salt and pepper to taste.

Return the cooked chicken and crumbled bacon to the pan. Add the drained spaghetti and toss everything together to coat evenly with the sauce. Serve immediately while hot.

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