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I Love Cooking, New York, NY, United States, New York, NY (2026)

07/10/2024

Crock Pot Creamy Lemon Garlic Butter Chicken

Ingredients:
4 boneless skinless chicken breasts or chicken thighs
1 ½ cups chicken broth
½ cup half and half (or heavy cream)
½ cup fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
6 tablespoons unsalted butter, softened (cut into cubes)
1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
Chopped fresh parsley (optional, for garnish)
Instructions:

Prep the Chicken: Place the chicken breasts or thighs in a single layer at the bottom of your slow cooker.

Combine the Wet Ingredients: In a medium bowl, whisk together the chicken broth, half and half (or heavy cream), lemon juice, garlic, thyme, oregano, salt, and black pepper.

Pour Over Chicken: Pour the wet mixture over the chicken in the slow cooker, ensuring the chicken is mostly submerged.

Slow Cooker Magic: Cook the chicken on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the chicken is cooked through and shreds easily with a fork.

Make the Sauce Creamy (Optional): Once the chicken is cooked, remove it from the slow cooker and set it aside on a plate. If you prefer a thicker and creamier sauce, whisk the cornstarch slurry (cornstarch mixed with water) into the slow cooker liquid. Turn the slow cooker to HIGH and simmer for an additional 5-10 minutes, or until the sauce thickens slightly.

Return the Chicken: Add the cooked chicken back to the slow cooker and stir it gently to coat it in the creamy sauce.

Serve and Enjoy: Serve the Crock Pot Creamy Lemon Garlic Butter Chicken with your favorite sides, such as rice, pasta, or roasted vegetables. Garnish with chopped fresh parsley (optional) for a pop of color.

07/10/2024

Tito's Pineapple Coconut Mojito

Ingredients:
2 ounces Tito's Handmade Vodka
1 ounce fresh pineapple juice
1/2 ounce coconut rum (such as Malibu or Bacardi)
1/2 ounce lime juice
2 tablespoons simple syrup (or to taste)
2-3 sprigs fresh mint
Club soda, to top
Lime wedge and pineapple wedge for garnish (optional)
Instructions:

Muddle the Mint: In a cocktail shaker, muddle the mint leaves with the simple syrup (or sugar) to release the mint's flavor. Don't over-muddle, as the mint can taste bitter.

Add the Booze: Add the Tito's vodka, coconut rum, pineapple juice, and lime juice to the shaker.

Fill it Up: Fill the shaker with ice and shake well for about 20-30 seconds, or until chilled.

Strain and Serve: Strain the mojito into a chilled glass filled with fresh ice.

Top it Off: Top the drink with club soda to create a nice fizz.

Garnish (Optional): Add a lime wedge and a pineapple wedge to the rim of the glass for a festive touch.

07/10/2024

No-Bake Caramel Crunch Butterfinger Truffles

Ingredients:
1 cup milk chocolate chips (semi-sweet or dark chocolate work too)
1/3 cup smooth peanut butter
1/4 cup chopped Butterfinger candy bars (about 4-5 Butterfinger squares)
1/4 cup chopped salted peanuts (optional)
2 tablespoons caramel sauce (store-bought or homemade)
For the Coating (Choose One):

1 cup milk chocolate chips, melted
OR
1 cup white chocolate chips, melted
OR
A mixture of melted milk chocolate and white chocolate (for marbled truffles)
For Garnish (Optional):

Chopped Butterfinger candy bars
Crushed peanuts
Flaky sea salt
Instructions:

Make the Filling: In a medium heat-resistant bowl, melt the milk chocolate chips in the microwave in 30-second intervals, stirring in between each interval, until smooth and melted.

Add the Peanut Butter: Once melted, stir in the smooth peanut butter until well combined.

Chop the Candy: Using a knife, chop the Butterfinger candy bars and the salted peanuts (if using) into small pieces.

Mix-Ins: Add the chopped Butterfinger pieces, peanuts (if using), and caramel sauce to the melted chocolate and peanut butter mixture. Fold everything together gently until evenly distributed.

Chill the Filling: Transfer the truffle mixture to a shallow dish or baking sheet lined with parchment paper. Spread the mixture into an even layer and refrigerate for at least 2 hours, or until firm enough to scoop.

Prep for Coating: While the filling chills, prepare a baking sheet lined with parchment paper for the finished truffles. Line another small plate or shallow dish with a piece of parchment paper to hold your melted chocolate for dipping.

Choose Your Coating: In a separate microwave-safe bowl, melt your chosen chocolate chips (milk chocolate, white chocolate, or a mixture) following the same 30-second interval method as the milk chocolate chips.

Truffle Time! Once the filling is chilled and firm, use a spoon or small cookie scoop to portion the mixture into bite-sized balls. Roll the balls between your palms to form smooth truffles.

Coating Magic: Dip each truffle into the melted chocolate, letting any excess drip off before placing it onto the prepared parchment paper-lined baking sheet.

Garnish (Optional): While the chocolate coating is still wet, immediately garnish the truffles with chopped Butterfinger pieces, crushed peanuts, or a sprinkle of flaky sea salt for an extra touch of flavor and texture.

Refrigerate and Enjoy: Place the baking sheet with the coated truffles back in the refrigerator for at least 30 minutes, or until the chocolate coating is completely hardened.

07/10/2024

Stuffed Mushroom Dip
Ingredients:
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped baby bella mushrooms
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
Chopped parsley for garnish
Directions:
Preheat oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan cheese, and mozzarella cheese. Mix until smooth and well combined.
Stir in chopped mushrooms, minced garlic, chopped parsley, salt, and pepper.
Transfer the mixture to the prepared baking dish, spreading it evenly.
If desired, sprinkle breadcrumbs evenly over the top of the dip.
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is lightly golden.
Remove from the oven and garnish with chopped parsley.
Serve hot with bread slices, crackers, or vegetable sticks.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 180 kcal | Servings: 8 servings

07/10/2024

🍉 Watermelon Fruit Salad with Lime Mint Dressing 🌿
This refreshing watermelon fruit salad is the perfect summer treat! Juicy watermelon, fresh berries, and cherries are tossed with a zesty lime mint dressing that brings all the flavors together. It's a vibrant and healthy dish that everyone will love.
Ingredients:
4 cups watermelon, cubed
1 cup strawberries, hulled and halved
1 cup raspberries
1 cup cherries, pitted and halved
Fresh mint leaves, chopped, for garnish
For the Lime Mint Dressing:
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon lime zest
2 tablespoons fresh mint leaves, finely chopped
Instructions:
Prepare the Dressing:
In a small bowl, whisk together the lime juice, honey, and lime zest until well combined.
Stir in the finely chopped mint leaves.
Assemble the Salad:
In a large serving bowl, combine the watermelon cubes, strawberries, raspberries, and cherries.
Drizzle the lime mint dressing over the fruit.
Toss and Garnish:
Gently toss the fruit to coat it evenly with the dressing.
Garnish with additional fresh mint leaves.
Serve:
Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.
Enjoy this delicious and refreshing watermelon fruit salad on a hot summer day! 🌞
This Watermelon Fruit Salad with Lime Mint Dressing is a delightful combination of sweet and tangy flavors. The lime mint dressing adds a refreshing twist, making it an ideal dish for picnics, barbecues, or as a healthy snack. Enjoy! 🌟

07/10/2024

Creamy Grape Salad
Ingredients:
8 oz package of cream cheese, softened
1 cup sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes, washed and dried
2 pounds seedless green grapes, washed and dried
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
Instructions
In a large mixing bowl, use an electric mixer to beat the cream cheese, sour cream, sugar, and vanilla extract until the mixture is smooth and creamy.
Add the red and green grapes to the bowl and gently toss them until they are well-coated with the creamy mixture.
Cover the bowl and refrigerate the grape salad until you're ready to serve.
Just before serving, sprinkle the top of the salad with brown sugar and chopped pecans.
Enjoy your creamy grape salad!

07/10/2024

Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust
Ingredients:
1 ½ cups chocolate sandwich cookies (such as Oreos)
⅓ cup unsalted butter, melted
For the Vanilla Cheesecake Filling:

8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
8 ounces whipped topping, thawed
For the Topping (Optional):

Fresh berries (such as strawberries, raspberries, or blueberries)
Chocolate ganache (optional)
⅓ cup heavy whipping cream
6 ounces semi-sweet chocolate chips
Instructions:

1. Make the Chocolate Cookie Crust:

In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Alternatively, you can place the cookies in a zip-lock bag and crush them with a rolling pin.
In a medium bowl, combine the crushed cookies with the melted butter. Mix well until the crumbs are evenly moistened.
Press the crumb mixture firmly onto the bottom of a 9-inch springform pan. You can use a spoon or the back of a measuring cup to ensure the crust is evenly distributed and reaches the edges.
Place the pan in the refrigerator to chill for at least 30 minutes while you prepare the filling.
2. Make the Vanilla Cheesecake Filling:

In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
Beat in the vanilla extract until well combined.
Gently fold in the thawed whipped topping until just incorporated. Be careful not to overmix.
3. Assemble the Cheesecake:

Pour the vanilla cheesecake filling over the chilled chocolate cookie crust in the springform pan.
Spread the filling evenly using a spatula to ensure a smooth top.
4. Chill and Set:

Cover the pan loosely with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until completely set. Ideally, refrigerate overnight for best results.
5. Topping (Optional):

Before serving, you can decorate the top of the cheesecake with fresh berries for a pop of color and freshness.
For a chocolatey topping, you can make a simple chocolate ganache. In a small saucepan, heat the heavy whipping cream over medium heat until it simmers gently. Do not boil. Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then whisk it gently until smooth and glossy. Once cool, drizzle the ganache over the cheesecake.
6. Serving:

Once chilled and set, remove the cheesecake from the refrigerator. Run a knife along the edges of the springform pan to loosen the cheesecake. Release the springform latch and carefully remove the sides of the pan.
Slice the cheesecake and serve on plates. Enjoy your delicious No-Bake Vanilla Cheesecake with a Chocolate Cookie Crust!

07/10/2024

Bang Bang Shrimp Pasta
Ingredients:
¾ cup mayonnaise
¾ cup sweet chili sauce (such as Thai sweet chili sauce)
¼ cup lime juice (or to taste)
1-2 teaspoons Sriracha (depending on your desired spice level)
1 tablespoon grated fresh ginger (optional)
For the Pasta:

8 ounces spaghetti or other pasta of your choice
Salt
For the Shrimp:

1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
Vegetable oil for frying
Instructions:

Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, Sriracha, and grated ginger (if using) until well combined. Set the sauce aside.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Drain the pasta and reserve about ½ cup of the cooking water (you can add some of this back to the sauce later if needed to adjust the consistency).

Prepare the Shrimp: In a shallow bowl, toss the shrimp with the cornstarch. In a separate bowl, whisk together the flour, paprika, garlic powder, salt, and pepper.

Dredge and Fry the Shrimp: Heat enough vegetable oil in a large skillet or Dutch oven over medium-high heat (around 350°F or 175°C). Dredge the cornstarch-coated shrimp in the flour mixture, ensuring they are well coated. Carefully add the shrimp to the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain the fried shrimp on paper towels to remove excess oil.

Combine and Serve: In a large serving bowl, toss the cooked pasta with the Bang Bang sauce. Gently fold in the cooked shrimp. If the sauce seems too thick, you can add a splash or two of the reserved pasta water to thin it out to your desired consistency.

Garnish and Enjoy (Optional): Garnish your Bang Bang Shrimp Pasta with chopped green onions, sesame seeds, or crushed peanuts for added flavor and texture. Serve immediately and enjoy!

07/10/2024

Creamy Crab and Shrimp Seafood Bisque
Ingredients:
4 tablespoons butter
⅓ cup chopped green onion (white and green parts)
⅓ cup chopped celery
3 tablespoons all-purpose flour
2 ½ cups whole milk
1 ½ cups heavy whipping cream
1 tablespoon tomato paste
1 teaspoon dried Old Bay seasoning
Salt and freshly ground black pepper to taste
8 ounces cooked and flaked crab meat
8 ounces cooked and chopped shrimp
Instructions:

Melt the Butter: In a large saucepan or Dutch oven, melt the butter over medium heat.

Sauté the Vegetables: Add the chopped green onion and celery to the melted butter. Sauté for 3-4 minutes, or until the vegetables soften and become fragrant.

Whisk in the Flour: Whisk in the all-purpose flour and cook for an additional minute, stirring constantly. This roux will help thicken the bisque.

Gradually Add Milk: Gradually whisk in the whole milk, pouring it slowly in a steady stream while whisking continuously. This will prevent lumps from forming. Bring the mixture to a simmer and cook for 3-4 minutes, or until slightly thickened.

Heavy Cream and Seasonings: Whisk in the heavy whipping cream, tomato paste, and Old Bay seasoning. Season with salt and freshly ground black pepper to taste. Bring the bisque back to a simmer and cook for another 2-3 minutes.

Gently Add Seafood: Stir in the cooked and flaked crab meat and chopped shrimp. Gently heat the bisque for another minute or two, just until the seafood is warmed through. Be careful not to overcook the seafood as it can become tough.

Serve and Enjoy: Ladle the Creamy Crab and Shrimp Seafood Bisque into bowls and serve immediately. Enjoy it with crusty bread for dipping.

07/10/2024

Sweetened Condensed Milk Snowball Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup sweetened condensed milk
2 cups all-purpose flour
3 teaspoons baking powder
½ cup powdered sugar (for dusting)
1/2 cup chopped walnuts (optional)
Instructions:

Cream Together: In a large bowl, using an electric mixer, cream together the softened butter and sweetened condensed milk until light and fluffy.

Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A dough will form. The dough might be slightly sticky, but resist adding more flour unless absolutely necessary.

Optional Nuts: If you're using chopped walnuts, gently fold them into the cookie dough at this stage.

Shape the Dough: Using a spoon or cookie scoop, portion the dough into small, rounded balls. Aim for about 1 tablespoon of dough per cookie.

Roll in Powdered Sugar: Place the powdered sugar in a shallow bowl or plate. Gently roll each cookie dough ball in the powdered sugar to coat it completely. Shake off any excess powder.

Bake the Cookies: Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper. Place the powdered sugar-coated cookie dough balls on the prepared baking sheet, leaving space between them for spreading.

Golden Goodness: Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown. The centers should be soft and slightly cracked.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Dust Again (Optional): Once cool, you can gently roll the cookies again in powdered sugar for an extra dusting.

07/10/2024

𝗖𝗵𝗲𝗿𝗿𝘆 𝗣𝗶𝗲 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗖𝗼𝗼𝗸𝗶𝗲
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
For the Cherry Pie Filling:

1 (21 oz) can cherry pie filling (or homemade cherry pie filling)
1 tablespoon cornstarch (optional)
For the Egg Wash (Optional):

1 large egg yolk
1 tablespoon water
Instructions:

Make the Cookie Dough: In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.

Prepare the Cherry Filling (Optional): If your cherry pie filling is very runny, you can thicken it slightly to prevent it from leaking out of the cookies while baking. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the cherry pie filling and heat it gently over medium heat until the filling thickens slightly. Set aside.

Shape the Cookies: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the cookie dough in half. On a lightly floured surface, roll out one half of the dough to a ¼-inch thickness.

Fill and Fold: Spread the cherry pie filling evenly over the rolled-out dough, leaving a 1-inch border around the edges. Gently fold the dough over the filling, forming a half-moon shape. Pinch the edges to seal the cookie. Repeat with the remaining dough and filling.

Egg Wash (Optional): In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the tops of the stuffed cookies with the egg wash for a golden brown sheen (optional).

Bake the Cookies: Bake the Cherry Pie Stuffed Cookies for 15-20 minutes, or until the edges are golden brown and the filling is bubbly.

Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cherry Pie Stuffed Cookies warm or at room temperature.

07/10/2024

Creamy Garlic Parmesan Brussels Sprouts with Bacon: A Delightful Side Dish

Ingredients:
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
For the Creamy Sauce:

2 tablespoons butter
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
¼ cup grated mozzarella cheese (optional)
¼ cup chicken broth (or vegetable broth)
1/4 teaspoon dried thyme
Pinch of nutmeg (optional)
Salt and freshly ground black pepper to taste
For the Bacon:

4 slices bacon, cooked crispy and crumbled
Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prep the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any loose leaves. Halve them, or quarter them if they are large. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.

Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts on the prepared baking sheet in a single layer. Roast for 15-20 minutes, or until tender and slightly browned on the edges.

Cook the Bacon (Optional): While the Brussels sprouts roast, cook the bacon slices in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble the bacon.

Make the Creamy Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.

Whisk in the Cream: Whisk in the heavy cream, Parmesan cheese, mozzarella cheese (if using), chicken broth, and dried thyme. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened. Season with salt, pepper, and a pinch of nutmeg (optional) to taste.

Combine and Serve: In a large bowl, combine the roasted Brussels sprouts with the creamy garlic parmesan sauce. Gently toss to coat evenly. Garnish with the crumbled bacon bits and serve immediately.

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