Slice Recipes, New York, NY (2026)

12/22/2024

Marry Me Chicken Pasta :

Ingredients:
2 chicken breasts, boneless and skinless
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
1 tsp crushed red pepper flakes (optional)
1 cup sun-dried tomatoes, chopped
1 cup grated Parmesan cheese
8 oz pasta (penne, fettuccine, or spaghetti)
Fresh basil or parsley, chopped (for garnish)

Instructions:
Cook the Pasta:
Cook the pasta according to package instructions. Drain and set aside.

Cook the Chicken:
Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.

Make the Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add heavy cream, chicken broth, and crushed red pepper flakes (if using). Stir well and bring to a simmer. Cook for 5-7 minutes, or until the sauce thickens slightly.

Combine the Ingredients:
Stir in chopped sun-dried tomatoes and Parmesan cheese into the sauce. Continue to cook for another 2-3 minutes, allowing the cheese to melt and the sauce to thicken.

Slice the Chicken:
Slice the cooked chicken breasts into thin strips.

Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat with the creamy sauce. Add the sliced chicken on top and gently toss to combine.

Serve:
Garnish with fresh basil or parsley and extra Parmesan if desired. Serve immediately.

Tips:
Add spinach or mushrooms to the sauce for extra flavor and nutrition.
If you prefer a spicier kick, increase the amount of red pepper flakes.
For a lighter version, use half-and-half instead of heavy cream.
Enjoy this creamy, savory chicken pasta that’s sure to impress!

12/22/2024

Cheesy Garlic Chicken Wraps :

Ingredients:
2 chicken breasts, cooked and sliced
4 large flour tortillas
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
3 tbsp butter, melted
4 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp dried oregano
Salt and pepper, to taste
Fresh lettuce (optional, for garnish)
Tomato slices (optional, for garnish)

Instructions:
Prepare the Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, parsley, oregano, salt, and pepper. Stir until well mixed.

Assemble the Wraps:
Lay the flour tortillas flat on a clean surface. Brush each tortilla with a generous amount of the garlic butter mixture.

Add the Chicken and Cheese:
Evenly distribute the sliced cooked chicken on top of the garlic butter. Sprinkle each tortilla with shredded mozzarella and grated Parmesan cheese.

Cook the Wraps:
Heat a large skillet over medium heat. Place one wrap at a time into the skillet and cook for 2-3 minutes per side until the tortilla is golden and crispy, and the cheese is melted. Repeat with the remaining wraps.

Serve:
Once all wraps are cooked, slice them in half and serve with fresh lettuce and tomato slices if desired.

Tips:
For extra flavor, add sautéed onions, bell peppers, or spinach inside the wrap.
You can use grilled or rotisserie chicken for a quicker prep time.
Serve with a side of dipping sauce like ranch, marinara, or a garlic aioli.
Enjoy these cheesy, garlicky chicken wraps that are perfect for a quick and delicious meal!

12/22/2024

Taverna Salad :

Ingredients:
2 cups mixed greens (such as romaine, arugula, and spinach)
1 cucumber, diced
2 medium tomatoes, diced
1 red onion, thinly sliced
1 bell pepper (green or red), diced
½ cup Kalamata olives, pitted
¼ cup feta cheese, crumbled
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper, to taste

Instructions:
Prepare the Vegetables:
In a large bowl, combine the mixed greens, cucumber, tomatoes, onion, and bell pepper.

Add the Olives and Feta:
Stir in the Kalamata olives and crumbled feta cheese for added flavor.

Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.

Toss the Salad:
Pour the dressing over the salad and toss gently to combine.

Serve:
Serve immediately as a refreshing side dish or light main course.

Tips:
For extra crunch, add some toasted pine nuts or walnuts.
You can substitute the Kalamata olives with green olives if you prefer.
Add grilled chicken or lamb for a more substantial meal.
Enjoy this light and fresh Taverna salad, perfect for a Mediterranean-inspired meal!

12/22/2024

Classic Potato Latkes :

Ingredients:
4 medium potatoes, peeled
1 small onion, grated
2 large eggs
¼ cup all-purpose flour (or matzo meal for a kosher version)
1 tsp salt
¼ tsp black pepper
½ tsp baking powder
Vegetable oil for frying
Instructions:
Prepare the Potatoes:
Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.

Mix the Ingredients:
In a large bowl, combine the grated potatoes, grated onion, eggs, flour (or matzo meal), salt, pepper, and baking powder. Mix until everything is well combined.

Heat the Oil:
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.

Form the Latkes:
Using your hands or a spoon, form the potato mixture into small pancakes, about 2–3 inches in diameter. Gently place them in the hot oil.

Fry the Latkes:
Fry the latkes for 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if needed.

Drain and Serve:
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with applesauce or sour cream.

Tips:
For extra crispiness, add a little more flour or matzo meal.
Serve with a sprinkle of fresh herbs like dill or chives for extra flavor.
Keep the latkes warm in a 200°F (93°C) oven while frying the rest of the batch.
Enjoy these crispy, golden latkes that are perfect for Hanukkah or any occasion!

12/22/2024

Lentil Tomato Soup :

Ingredients:
1 cup dried lentils, rinsed
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 can (400g/14 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 tsp dried thyme
1 tsp ground cumin
1 tsp smoked paprika
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:
Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.

Add Tomatoes and Spices:
Stir in the diced tomatoes, thyme, cumin, smoked paprika, bay leaf, salt, and pepper. Cook for 2-3 minutes to combine the flavors.

Cook the Lentils:
Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.

Blend (Optional):
If you prefer a smoother texture, use an immersion blender to blend part of the soup or transfer a portion to a blender and blend until smooth, then return to the pot.

Serve:
Remove the bay leaf and adjust the seasoning. Garnish with fresh parsley before serving.

Tips:
Add a splash of lemon juice or vinegar for extra brightness.
Serve with crusty bread or a side salad for a complete meal.
Feel free to add spinach or kale towards the end for extra greens.
Enjoy this hearty and nutritious lentil tomato soup!

12/22/2024

Keto Chocolate Blackout Cake :

Ingredients:
For the Cake:
2 cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
4 large eggs
½ cup unsweetened almond milk (or any low-carb milk)
1 tsp vanilla extract
½ cup erythritol or your preferred keto-friendly sweetener
½ cup melted butter or coconut oil
For the Frosting:

1 cup heavy whipping cream
3 tbsp unsweetened cocoa powder
¼ cup powdered erythritol
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans or line them with parchment paper.

Make the Cake Batter:
In a bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, almond milk, vanilla extract, sweetener, and melted butter (or coconut oil) until smooth.
Add the wet ingredients to the dry ingredients and mix until well combined.

Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Make the Frosting:
In a chilled mixing bowl, whip the heavy cream, cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt until stiff peaks form.

Assemble the Cake:
Once the cakes have cooled, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the entire cake with the remaining frosting.

Serve:
Slice and serve your keto-friendly chocolate blackout cake!

Tips:
For extra richness, add a tablespoon of unsweetened peanut butter to the frosting.
Store the cake in the refrigerator for up to 4 days for optimal freshness.
Garnish with chocolate shavings or a few fresh berries if desired.
Enjoy this decadent, guilt-free keto chocolate cake!

12/22/2024

Shrimp Pulao :

Ingredients:
450g (1 lb) shrimp, peeled and deveined
1 tbsp vegetable oil or ghee
1 large onion, thinly sliced
2 garlic cloves, minced
1-inch piece of ginger, grated
1-2 green chilies, slit (optional)
1 tsp cumin seeds
1 cinnamon stick
3-4 cloves
2-3 green cardamom pods
1 bay leaf
1 cup basmati rice
1 ½ cups water or vegetable broth
½ tsp turmeric powder
½ tsp garam masala
½ tsp ground coriander
Salt to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Prepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.

Cook the Shrimp:
Heat oil or ghee in a large pot over medium heat. Add shrimp and sauté for 2–3 minutes until pink and cooked through. Remove shrimp from the pot and set aside.

Sauté the Spices:
In the same pot, add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1 minute until fragrant.

Sauté Onions, Ginger, and Garlic:
Add sliced onions to the pot and cook for 4-5 minutes, until golden brown. Stir in minced garlic, grated ginger, and green chilies (if using). Cook for another 1-2 minutes.

Cook the Rice:
Add the soaked and drained rice to the pot, along with turmeric, garam masala, ground coriander, and salt. Stir gently to combine and coat the rice with the spices.

Simmer:
Add water or vegetable broth to the rice mixture, stir well, and bring to a boil. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, until the rice is tender and the water is absorbed.

Finish the Dish:
Once the rice is cooked, gently fold the cooked shrimp into the rice. Cover and let the flavors meld together for 5 minutes.

Serve:
Garnish with freshly chopped cilantro and serve hot.

Tips:
For extra flavor, add a handful of fried onions on top before serving.
You can also add vegetables like peas, carrots, or bell peppers to the pulao for added nutrition and color.
Serve with a side of yogurt or raita to balance the spices.
Enjoy this aromatic, flavorful shrimp pulao, perfect for a comforting meal!

12/22/2024

Ginger-Garlic Shrimp with Coconut Milk :

Ingredients:
450g (1 lb) shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp fresh ginger, grated
4 garlic cloves, minced
1 can (400ml) coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey (optional)
½ tsp ground turmeric (optional)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, for serving

Instructions:
Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.

Prepare the Sauce:
In the same skillet, add grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.

Add Coconut Milk:
Pour in the coconut milk, soy sauce, lime juice, and honey (if using). Stir to combine. Add turmeric if you want an extra depth of flavor. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.

Finish the Dish:
Return the cooked shrimp to the skillet, stirring to coat in the sauce. Simmer for another 2-3 minutes, until heated through.

Serve:
Serve the shrimp and coconut sauce over a bed of cooked rice, garnished with fresh cilantro.

Tips:
Add a pinch of red pepper flakes or chili paste for a spicy kick.
Pair with steamed vegetables like broccoli or spinach for a balanced meal.
For a creamier sauce, stir in a bit of heavy cream or Greek yogurt.
Enjoy this rich, flavorful dish with the perfect balance of spice and sweetness!

12/22/2024

Shrimp Tacos :

Ingredients:
For the Shrimp:
450g (1 lb) shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 lime, cut into wedges

For the Slaw:
1 cup shredded cabbage (green or red)
1 small carrot, julienned or shredded
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp honey
Salt and pepper, to taste

For Serving:
8 small corn or flour tortillas
Fresh cilantro, chopped
Salsa, avocado slices, or hot sauce (optional)
Instructions:
Prepare the Slaw:
In a bowl, combine shredded cabbage, carrot, mayonnaise, lime juice, honey, salt, and pepper. Mix well and refrigerate while you cook the shrimp.

Season the Shrimp:
In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss the shrimp with olive oil and the spice mix until evenly coated.

Cook the Shrimp:
Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and squeeze fresh lime juice over the shrimp.

Warm the Tortillas:
Warm the tortillas in a dry skillet or microwave for 20-30 seconds.

Assemble the Tacos:
Place a few shrimp on each tortilla. Top with a generous amount of slaw, and garnish with fresh cilantro, salsa, avocado, or hot sauce if desired.

Serve:
Serve immediately with extra lime wedges on the side.

Tips:
For added crunch, use shredded lettuce or radishes in the slaw.
Add a touch of sour cream or crema for extra creaminess.
Serve with a side of Mexican rice or chips for a complete meal.
Enjoy these fresh, flavorful shrimp tacos that are perfect for a quick and tasty meal!

12/22/2024

Grilled Jerk Shrimp :

Ingredients:
450g (1 lb) shrimp, peeled and deveined (tails on)
2 tbsp olive oil
2 tbsp jerk seasoning (store-bought or homemade)
1 tbsp lime juice
1 tbsp soy sauce
1 garlic clove, minced
1 tsp brown sugar
½ tsp ground allspice
½ tsp ground cinnamon (optional)
Salt and black pepper, to taste

Instructions:
Marinate the Shrimp:
In a bowl, combine olive oil, jerk seasoning, lime juice, soy sauce, garlic, brown sugar, allspice, cinnamon (if using), salt, and pepper. Mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Preheat the Grill:
Preheat the grill to medium-high heat and lightly oil the grates.

Grill the Shrimp:
Thread the marinated shrimp onto skewers (or use a grill basket). Grill shrimp for 2–3 minutes per side, until pink and opaque.

Serve:
Remove from the grill and serve immediately with extra lime wedges or a side of rice or grilled vegetables.

Tips:
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Adjust the amount of jerk seasoning based on your spice preference.
Serve with a cooling side like a mango salsa to balance the heat.
Enjoy this flavorful, spicy dish with a tropical twist!

12/22/2024

Quick Shrimp and Asparagus Stir-Fry :

Ingredients:
450g (1 lb) shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp vegetable oil
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)
½ tsp red pepper flakes (optional)
Salt and pepper, to taste

Instructions:
Prepare the Shrimp and Asparagus:
Pat the shrimp dry and season with salt and pepper. Set aside.

Cook the Asparagus:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add asparagus and cook for 2–3 minutes until bright green and slightly tender. Remove and set aside.

Cook the Shrimp:
Add the remaining 1 tbsp of oil to the skillet. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside with the asparagus.

Make the Sauce:
In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using).

Combine and Thicken:
Return shrimp and asparagus to the skillet. Stir to coat with the sauce. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.

Serve:
Serve hot over steamed rice or noodles.

Tips:
Add sliced bell peppers or mushrooms for extra veggies.
For a gluten-free version, use tamari instead of soy sauce.
Sprinkle with sesame seeds for a finishing touch.
Enjoy this quick, healthy, and flavorful stir-fry perfect for busy nights!

12/22/2024

Shrimp Creole :

Ingredients:
2 tbsp vegetable oil
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (400g/14 oz) diced tomatoes
1 cup (240ml) chicken or seafood stock
2 tbsp tomato paste
1 tsp hot sauce (optional)
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp dried thyme
½ tsp dried oregano
450g (1 lb) shrimp, peeled and deveined
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Cooked white rice, for serving

Instructions:
Sauté Vegetables:
Heat vegetable oil in a large skillet over medium heat. Add onion, bell pepper, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.

Simmer the Sauce:
Add diced tomatoes, stock, tomato paste, hot sauce (if using), smoked paprika, cayenne, thyme, and oregano. Stir to combine. Bring to a simmer and cook for 15 minutes until slightly thickened.

Cook the Shrimp:
Add shrimp to the skillet and cook for 3–5 minutes, stirring occasionally, until shrimp are pink and opaque.

Season and Garnish:
Taste and adjust seasoning with salt and black pepper. Stir in parsley.

Serve:
Spoon the shrimp Creole over cooked white rice and serve hot.

Tips:
For a richer flavor, add a splash of white wine to the sauce.
Adjust spice levels by adding more or less cayenne and hot sauce.
Substitute shrimp with chicken or sausage for variety.
Enjoy this classic Louisiana dish full of bold, zesty flavors!

Slice Recipes

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

Address

Website

Alerts

Shortcuts

Share

Category