Eppic Recipes, New York, NY (2026)

07/11/2026

❤️Tuscan "Marry Me" Chicken Pasta Bake Recipe!
Creamy, cheesy, and packed with juicy chicken and savory sun-dried tomatoes, this Tuscan "Marry Me" Chicken Pasta Bake is the kind of comfort food everyone falls in love with. Perfect for family dinners or special occasions!
Ingredients:

16 oz penne pasta
3 boneless, skinless chicken thighs
4 tbsp butter
3 tbsp oil (reserved from the jar of sun-dried tomatoes)
½ cup onion, diced
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
1 tsp salt, or to taste
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning

Directions:

Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
Drizzle the chicken thighs with a little oil and season both sides with salt, black pepper, paprika, and Italian seasoning.
In a large skillet over medium-high heat, melt the butter with the reserved sun-dried tomato oil.

Add the chicken and cook for about 6–7 minutes per side, or until fully cooked. Transfer to a plate, let rest for a few minutes, then shred into bite-sized pieces.
Reduce the heat to medium. Add the diced onion and cook for 2–3 minutes until softened.
Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
Pour in the heavy whipping cream and bring to a gentle simmer.
Stir in the Parmesan cheese and cook for 5–8 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
Add the shredded chicken and cooked penne to the skillet. Toss until everything is evenly coated in the creamy sauce.

Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the shredded mozzarella cheese generously over the top.
Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Garnish with freshly chopped parsley and let the casserole rest for 5 minutes before serving.

Chef's Tip:
Reserve a little pasta water before draining. If the sauce becomes too thick before baking, stir in a splash of the pasta water for an extra silky texture.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6

07/10/2026

🧡Amish Country Casserole Recipe!
Looking for an easy, hearty family dinner? This Amish Country Casserole is loaded with seasoned ground beef, tender rotini pasta, colorful vegetables, and a rich, creamy tomato-mushroom sauce that's baked until hot and comforting.
Ingredients:

1 lb ground beef
1 lb rotini pasta
1 small onion, chopped
2 cloves garlic, minced
1 tbsp cooking oil
1 (15 oz) can cream of mushroom soup
1 (15 oz) can tomato soup
1/2 cup milk
6 oz frozen peas
6 oz frozen carrots
6 oz frozen corn
1 tsp smoked paprika
Salt and black pepper, to taste
1 tsp parsley flakes

Directions:

Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain and set aside.
Heat the cooking oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Stir in the cream of mushroom soup, tomato soup, and milk until the mixture is smooth and creamy.
Add the frozen peas, carrots, and corn. Season with smoked paprika, salt, black pepper, and parsley flakes. Stir well.
Fold in the cooked rotini and mix until everything is evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish and spread it into an even layer.
Bake for 20–25 minutes, or until the casserole is hot and bubbling and the vegetables are tender.
Let the casserole rest for 5 minutes before serving.

Chef's Tip:
Cook the pasta just until al dente so it stays perfectly tender after baking and doesn't become mushy.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6–8

07/10/2026

💛Smoked Gouda Mac and Cheese Recipe!
Ultra creamy, extra cheesy, and baked until golden, this Smoked Gouda Mac and Cheese is the ultimate comfort food! Made with smoked Gouda, Monterey Jack, and white American cheese, every bite is rich, velvety, and packed with incredible flavor.
Ingredients:

4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
16 oz (1 lb) smoked Gouda cheese, shredded
2 cups whole milk, warmed
1 (12 oz) can evaporated milk
4 tbsp unsalted butter
4 tbsp all-purpose flour
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt, or to taste
1 lb pasta (shells, elbow macaroni, or your favorite pasta)

Directions:

Preheat the oven to 375°F (190°C) and butter a 3-quart baking dish.
Shred all the cheeses and reserve ¼ of the Monterey Jack and smoked Gouda for the topping.
Cook the pasta in salted boiling water 1–2 minutes less than the package directions. Drain and set aside.
In a large saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
Gradually whisk in the warmed milk, adding it about one-third at a time, until the sauce becomes smooth and thick.
Stir in the garlic powder, onion powder, paprika, and salt.
Add the white American cheese, Monterey Jack, and smoked Gouda a handful at a time, whisking continuously until the cheese has completely melted into a silky sauce.
Stir in the evaporated milk until fully combined and creamy.
Add the cooked pasta to the cheese sauce and gently stir until every piece is evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses evenly over the top.
Bake uncovered for 30 minutes, or until the cheese is bubbly and the top is beautifully golden.
Let the mac and cheese rest for 5–10 minutes before serving.

Chef's Tip:
For the creamiest texture, shred your cheese from a block instead of using pre-shredded cheese, which doesn't melt as smoothly.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8

07/10/2026

🧀Cheesy Taco Pasta Recipe!
Craving tacos and pasta at the same time? This Cheesy Taco Pasta is the perfect one-pan comfort meal, packed with seasoned ground beef, tender pasta shells, rich tomato sauce, and gooey melted cheese. It's a quick, family-friendly dinner ready in under 30 minutes!

Ingredients:

3 cups small shell pasta
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1/4 cup taco seasoning
1 cup water
1 cup tomato sauce
1 cup shredded cheddar or mozzarella cheese
Fresh parsley, chopped (optional)

Directions:

Bring a large pot of salted water to a boil and cook the pasta shells until al dente according to the package directions. Drain and set aside.
Heat a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Stir in the diced onion and minced garlic. Cook for 2–3 minutes, or until the onion becomes soft and translucent.

Add the taco seasoning, tomato sauce, and water. Stir until everything is well combined.
Fold the cooked pasta into the beef mixture and cook for 2–3 minutes, stirring occasionally so the pasta absorbs the flavorful sauce.
Remove the skillet from the heat and stir in the shredded cheese until completely melted and creamy.
Garnish with fresh chopped parsley if desired and serve immediately.

Chef's Tip:
For the creamiest texture, stir the cheese in after removing the skillet from the heat. This keeps the cheese smooth and perfectly melted without becoming oily.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4–6

07/09/2026

🧡Cheesy Ground Beef Potato Skillet Recipe!
Looking for an easy one-pan dinner that's packed with flavor? This Cheesy Ground Beef Potato Skillet combines seasoned ground beef, tender potatoes, colorful bell peppers, and loads of melted cheese for a hearty meal the whole family will devour!
Ingredients:

For the Beef & Vegetables:
1 lb ground beef
1 shallot, chopped (or 1 small onion)
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
Seasonings
Salt, to taste
Black pepper, to taste
Onion powder
Garlic powder
Beef bouillon powder
All-purpose seasoning
Smoked paprika
Base
2 tbsp tomato paste
¼ cup water
Potatoes & Cheese
3–4 medium potatoes, peeled and diced
2 cups cheddar and mozzarella cheese blend
Optional Garnish
Fresh parsley, chopped
Chives, sliced
Jalapeños, sliced

Directions:

Heat a large skillet over medium-high heat and cook the ground beef for 5–8 minutes, breaking it apart until fully browned.
Drain most of the excess grease, leaving a small amount in the skillet for extra flavor.
Add the chopped shallot and diced bell peppers. Cook for 3–5 minutes until softened, then stir in the minced garlic and cook for another minute.
Season with salt, black pepper, onion powder, garlic powder, beef bouillon powder, all-purpose seasoning, and smoked paprika. Stir well.
Add the tomato paste and cook for 1–2 minutes, mixing until the beef is evenly coated.

Stir in the diced potatoes and toss until coated with the seasoned beef mixture.
Pour in ¼ cup water, scraping up any browned bits from the bottom of the skillet.
Cover the skillet, reduce the heat to low, and simmer for 18–20 minutes, or until the potatoes are fork-tender.

Stir in half of the cheddar and mozzarella cheese blend until melted throughout.
Sprinkle the remaining cheese evenly over the top. Cover the skillet again for 2–3 minutes, allowing the residual heat to melt the cheese.
Garnish with fresh parsley, chives, or sliced jalapeños before serving.

Chef's Tip:
Cut the potatoes into evenly sized cubes so they cook at the same rate and become perfectly tender without turning mushy.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4–6

07/09/2026

🍝Creamy Boursin Chicken Pasta Recipe!
Need a quick and comforting dinner? This Creamy Boursin Chicken Pasta is loaded with tender shredded chicken, fresh spinach, and pasta tossed in a rich garlic and herb cream sauce. Ready in just 30 minutes, it's an easy weeknight meal that's bursting with flavor!
Ingredients:

8 oz uncooked pasta
1 tbsp butter
2 cloves garlic, minced
1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened
¾ cup chicken broth
½ cup heavy whipping cream
½ tsp lemon juice
1–2 tbsp chopped fresh parsley
¼ tsp onion powder
¼ tsp Italian seasoning
2 cups cooked rotisserie chicken, shredded
2 cups fresh baby spinach
Salt and black pepper, to taste
Freshly grated Parmesan cheese (optional, for serving)

Directions:

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve a little pasta water before draining.
While the pasta cooks, melt the butter in a large skillet over medium-high heat.
Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant.
Stir in the softened Boursin cheese, chicken broth, heavy cream, lemon juice, parsley, onion powder, and Italian seasoning. Mix until smooth and well combined.
Bring the sauce to a gentle simmer, then reduce the heat slightly and cook for 5 minutes, stirring occasionally.
Add the shredded chicken and fresh spinach. Cook for 2–3 minutes, until the chicken is heated through and the spinach has wilted.
If the sauce becomes too thick, stir in a splash of the reserved hot pasta water.
Add the drained pasta to the skillet and toss until every piece is coated in the creamy sauce.
Taste and season with salt and black pepper as needed. Serve with freshly grated Parmesan cheese, if desired.

Chef's Tip:
Reserve a little pasta water before draining. The starchy water helps loosen the sauce while keeping it silky and perfectly creamy.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4

07/08/2026

🧡The Creamiest Chicken Potato Casserole Recipe!
Looking for the perfect cozy family dinner? This Creamy Chicken Potato Casserole combines tender chicken, hearty potatoes, creamy mushroom sauce, rich sour cream, and plenty of melted cheddar cheese for an easy comfort food everyone will ask for again!
Ingredients:

2–3 chicken breasts
2 medium potatoes, chopped
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
Salt, to taste
Black pepper, to taste
1 tbsp parsley flakes (for garnish)

Directions:

Preheat the oven to 350°F (177°C).
Season the chicken breasts generously with salt and black pepper.
Heat a lightly oiled skillet over medium-high heat and cook the chicken for about 8 minutes, or until fully cooked. Remove from the pan, let cool slightly, and cut into bite-sized cubes.

In a large mixing bowl, combine the cubed chicken, chopped potatoes, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with additional salt and pepper, then stir until everything is evenly coated.
Transfer the mixture to a greased casserole dish and spread it into an even layer.
Bake for 45 minutes, or until the potatoes are fork-tender.
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Return the casserole to the oven for 5 minutes, or until the cheese is melted and bubbly.
Garnish with parsley flakes before serving.

Chef's Tip:
For extra flavor, allow the casserole to rest for 5–10 minutes after baking. This helps the creamy filling set and makes serving much easier.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 4

07/07/2026

💛Homemade Chicken Pot Pie Recipe!
Nothing beats a warm, flaky Chicken Pot Pie fresh from the oven! This comforting classic is filled with juicy seasoned chicken, tender vegetables, and a rich, creamy herb sauce, all wrapped in buttery golden puff pastry for the ultimate family dinner.
Ingredients:

For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 tbsp olive oil

For the Filling:
3 tbsp butter
2 medium potatoes, peeled and diced
1 medium yellow onion, diced
2 carrots, diced
3 cloves garlic, minced
¼ cup all-purpose flour

For the Creamy Sauce:
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp curry powder
1 tsp chicken bouillon powder
2 cups chicken broth
1 cup heavy cream
1 cup frozen peas
Salt and black pepper, to taste

For the Crust:
2 sheets puff pastry, thawed
1 large egg, beaten (for egg wash)

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, combine the chicken with the lemon juice, garlic powder, paprika, cayenne pepper, salt, black pepper, and olive oil. Toss well to coat.
Bake or air fry the chicken for 10–12 minutes, or until fully cooked. Let cool slightly, then shred into bite-sized pieces.
Meanwhile, melt the butter in a large skillet or Dutch oven over medium heat.
Add the diced potatoes, onion, carrots, and garlic. Cook for 5–7 minutes, stirring occasionally until the vegetables begin to soften.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
Stir in the thyme, rosemary, curry powder, and chicken bouillon.

Gradually pour in the chicken broth while whisking continuously until smooth.
Stir in the heavy cream and season with salt and black pepper. Simmer for 8–10 minutes, until the sauce becomes thick and creamy.
Fold in the shredded chicken and frozen peas. Remove from the heat.
Roll one sheet of puff pastry into a 9×13-inch baking dish. Brush lightly with egg wash and bake for 5 minutes to help prevent a soggy crust.
Pour the warm chicken filling evenly over the pre-baked pastry.
Place the second puff pastry sheet over the filling. Seal and crimp the edges with a fork, then cut several small slits in the top to allow steam to escape.
Brush the top generously with the remaining egg wash.
Bake for 30–35 minutes, or until the pastry is puffed, crisp, and deeply golden brown.
Allow the pot pie to rest for 10 minutes before slicing and serving.

Chef's Tip:
Pre-baking the bottom puff pastry for a few minutes helps keep the crust crisp instead of becoming soggy from the creamy filling.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 6–8

07/06/2026

🧡Creamy Ritz Chicken Casserole Recipe!
Looking for an easy, cozy dinner the whole family will love? This Creamy Ritz Chicken Casserole combines tender shredded chicken with a rich, creamy sauce and a buttery, crunchy Ritz cracker topping. With just a handful of ingredients, it's the ultimate comfort food for busy weeknights.
Ingredients:

For the Chicken Filling:
3 cups cooked chicken, shredded
8 oz sour cream
1 (10.5 oz) can cream of chicken soup
Salt and black pepper, to taste

For the Buttery Topping:
1½ sleeves Ritz crackers, crushed
½ cup (1 stick) butter, melted

Directions:

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, sour cream, and cream of chicken soup. Season with salt and black pepper to taste and stir until well mixed.
Spread the chicken mixture evenly into the prepared baking dish.
In a separate bowl, combine the crushed Ritz crackers with the melted butter until evenly coated.
Sprinkle the buttery cracker mixture evenly over the chicken filling.
Bake uncovered for 30 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
Let the casserole rest for 5 minutes before serving.

Chef's Tip:
For extra flavor, stir ½ cup shredded cheddar cheese into the chicken mixture before baking, or sprinkle a little over the top during the last 10 minutes of baking.

Prep Time: 10 mins
Cook Time: 30 mins
Rest Time: 5 mins
Total Time: 45 mins
Servings: 6

07/06/2026

🍝Creamy Crack Chicken Spaghetti Bake Recipe!
This rich and cheesy Crack Chicken Spaghetti Bake is loaded with tender shredded chicken, savory Italian sausage, colorful bell peppers, Rotel tomatoes, and a creamy Velveeta cheese sauce. Baked until hot and bubbly, it's the ultimate comfort food casserole for busy weeknights.

Ingredients:

For the Meat & Vegetables:
2 cups cooked shredded chicken
1 lb Italian sausage, browned and crumbled
¼ cup butter (½ stick)
1 bell pepper, diced
1 medium onion, diced
1 tsp minced garlic
1 (10 oz) can Rotel diced tomatoes with green chilies

For the Creamy Sauce:
1 cup chicken broth
¾ cup sour cream
2 (10.5 oz) cans cream of chicken soup
16 oz Velveeta cheese, cubed
2 tsp black pepper
2 tsp smoked paprika
Salt, to taste

For the Pasta:
1 lb spaghetti, cooked and drained
Optional Topping
1–2 cups shredded cheddar or mozzarella cheese

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Melt the butter in a large Dutch oven or deep skillet over medium heat.
Add the diced bell pepper and onion. Cook for 5–7 minutes until softened.

Stir in the minced garlic and Rotel tomatoes. Cook for 1–2 minutes until fragrant.
Pour in the chicken broth and stir in the sour cream until smooth.
Add both cans of cream of chicken soup and mix until fully combined.
Stir in the cubed Velveeta cheese. Cook over medium-low heat, stirring frequently, until completely melted and smooth.
Season with black pepper, smoked paprika, and salt to taste.

Fold the cooked shredded chicken and browned Italian sausage into the cheese sauce.
Add the cooked spaghetti and gently toss until every strand is coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread evenly.
If desired, sprinkle shredded cheddar or mozzarella cheese evenly over the top.
Bake uncovered for 30 minutes, or until hot, bubbly, and lightly golden on top.
Let the casserole rest for 5–10 minutes before serving.

Chef's Tip:
The sour cream adds a subtle tang that balances the richness of the Velveeta and creates an extra creamy, silky sauce.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Servings: 6–8

Eppic Recipes

07/11/2026

07/10/2026

07/10/2026

07/10/2026

07/09/2026

07/09/2026

07/08/2026

07/07/2026

07/06/2026

07/06/2026

Address

Website

Alerts

Shortcuts

Share

Category