Dada Recipes, New York, NY (2026)

07/08/2025

Sun-Drenched Citrus Orzo Salad

Ingredients:

1½ cups orzo pasta

2 cups cherry tomatoes, halved

1 yellow bell pepper, diced

1 small cucumber, seeded and diced

½ cup Kalamata olives, pitted and sliced

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh mint, chopped

Zest and juice of 1 lemon

Zest and juice of 1 orange

3 tablespoons extra-virgin olive oil

Salt & freshly ground black pepper, to taste

Directions:

Cook orzo according to package instructions until al dente; drain and rinse under cold water.

In a large bowl, toss the cooled orzo with tomatoes, bell pepper, cucumber, olives, red onion, parsley, and mint.

Whisk lemon zest and juice, orange zest and juice, olive oil, salt, and pepper until emulsified.

Pour dressing over orzo mixture and toss to coat evenly.

Adjust seasoning to taste. Refrigerate at least 30 minutes before serving to allow flavors to meld.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes
Kcal: ~320 kcal per serving | Servings: 6

mediterranean summer orzo lemon orange olives cucumber tomato healthy fresh herbs picnic pasta salad easy

07/07/2025

Ultimate Dorito Chicken Casserole

Ingredients:

3 cups cooked, shredded chicken

1 (10.5 oz) can cream of chicken soup

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1/2 cup chopped green onions

1 cup diced tomatoes (optional)

2 cups crushed Nacho Cheese Doritos, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Directions:

Preheat oven to 350°F (175°C).

In a large bowl, combine the cream cheese, sour cream, and cream of chicken soup until smooth.

Add shredded chicken, half of the shredded cheddar cheese, green onions, diced tomatoes (if using), garlic powder, onion powder, salt, and pepper. Stir until fully combined.

Gently fold in 1 cup of crushed Doritos into the chicken mixture.

Spread the mixture evenly into a greased 9x13-inch baking dish.

Sprinkle the remaining shredded cheddar cheese over the top, followed by the remaining crushed Doritos.

Bake for 25-30 minutes, or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6

07/07/2025

Layered Tex-Mex Party Dip

Ingredients:

1 (16 oz) can refried beans

1 (1 oz) packet taco seasoning

1 cup sour cream

1 cup guacamole

1 cup salsa (drained slightly if too watery)

1 cup shredded cheddar cheese

1/2 cup chopped black olives

1/2 cup diced tomatoes

1/4 cup chopped green onions

1 tablespoon chopped cilantro (optional)

Tortilla chips, for serving

Directions:

In a medium bowl, mix the refried beans with the taco seasoning until well combined.

Spread the seasoned beans evenly on the bottom of a large glass serving dish (like a 9x13-inch or trifle bowl for presentation).

Layer sour cream over the beans using a spatula to smooth it out.

Gently add the guacamole layer next, spreading evenly.

Spoon salsa on top of the guacamole layer, being careful to distribute it evenly.

Sprinkle shredded cheddar cheese over the salsa.

Top with black olives, diced tomatoes, and chopped green onions.

Finish with a sprinkle of fresh cilantro for added flavor and color (optional).

Chill for at least 30 minutes before serving with tortilla chips.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 285 kcal | Servings: 10 servings

07/06/2025

Strawberry Banana Cheesecake Salad

Ingredients:

1 package (8 oz) cream cheese, softened

1 box (3.4 oz) instant cheesecake pudding mix (unprepared)

1 cup vanilla yogurt

1 lb fresh strawberries, hulled and sliced

3 bananas, sliced

2 tablespoons lemon juice

1/2 cup powdered sugar (optional, for extra sweetness)

Directions:

In a large mixing bowl, beat the cream cheese until smooth using a hand mixer.

Add the dry cheesecake pudding mix and continue mixing until well combined.

Fold in the vanilla yogurt until the mixture is creamy and fully incorporated.

In a separate bowl, toss the sliced bananas with lemon juice to prevent browning.

Gently fold the strawberries and bananas into the cheesecake mixture until evenly coated.

Optional: Sprinkle with powdered sugar for extra sweetness.

Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes (including chill time)
Kcal: 210 kcal | Servings: 6 servings

05/08/2025

Cheesy Parmesan Mozzarella Bites

Ingredients:

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

1 cup panko breadcrumbs

Fresh parsley, chopped (optional, for garnish)

Marinara sauce or ranch dressing (for dipping)

Directions:

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

Prepare Cheese Mixture: In a large bowl, combine the shredded mozzarella and grated Parmesan cheese. Mix well until evenly blended.

Seasoning: Add garlic powder, dried oregano, salt, and pepper to the cheese mixture. Stir until all ingredients are well incorporated.

Form Bites: Take small portions of the cheese mixture and roll them into bite-sized balls, approximately 1 inch in diameter. Place them on the prepared baking sheet.

Coat with Breadcrumbs: Roll each cheese ball in panko breadcrumbs, pressing gently to ensure they are fully coated.

Bake: Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the bites are golden brown and crispy on the outside.

Serve: Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley, if desired. Serve warm with marinara sauce or ranch dressing for dipping.

Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 25–30 minutes
Kcal: Approximately 220 kcal per serving
Servings: 4 servings

05/08/2025

Birria Tacos

Ingredients:

For the Chili Paste:

4 dried guajillo peppers

4 dried ancho chiles

4 chipotle peppers in adobo

1 onion, chopped

4 garlic cloves

½ cup crushed tomatoes

½ cup organic beef stock (or water)

1 tablespoon apple cider vinegar

2 bay leaves

2 tablespoons Mexican oregano

1 teaspoon dried thyme

½ teaspoon cumin

½ teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon ground allspice

For the Meat & Consommé:

3 lbs organic chuck roast beef, chopped into medium-large chunks (or shank cut of beef, lamb, or chicken)

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ onion, diced

4 cups organic beef stock

2 cups water

For the Tacos:

12 organic corn tortillas

Shredded Oaxaca cheese (or your preferred meltable cheese)

1 cup chopped fresh cilantro

Directions:

Prepare the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. In a medium pot, bring beef stock to a boil. Add chiles and cover; let sit for 15–20 minutes until softened. Transfer chiles to a blender with onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, and spices. Blend until smooth, adding more beef stock or water for desired consistency.

Cook the Meat: Preheat oven to 350°F (175°C). In a Dutch oven, heat olive oil over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear beef on all sides until golden, about 3–4 minutes per side. Remove beef and set aside. In the same pot, sauté diced onion until translucent, about 1–2 minutes. Add chili paste, stirring for 1–2 minutes. Add beef stock and water, then return beef to the pot. Stir to combine, reduce heat, and simmer for 1 minute.

Braise the Meat: Transfer the Dutch oven to the preheated oven. Braise for 2½ hours, or until beef is tender and easily shredded. Remove from oven; shred beef using forks.

Assemble the Tacos: Remove 1 cup of the braising liquid and set aside as dipping sauce. Heat a non-stick skillet over medium heat. Lightly oil the skillet. Quickly dip a tortilla into the dipping sauce, then place it in the skillet. Top with shredded beef, diced onions, chopped cilantro, and shredded cheese. Fold tortilla in half and cook until cheese melts and the outside is crispy, about 2–3 minutes per side. Repeat with remaining tortillas.

Serve: Serve tacos with the reserved dipping sauce on the side.

Prep Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Kcal: Approximately 38 kcal per taco
Servings: 12 tacos

05/08/2025

Chicken Avocado Melt Sandwich

Ingredients:

For the Sandwich:

2 boneless, skinless chicken breasts

Salt and pepper, to taste

1 tablespoon olive oil

4 slices of sourdough, ciabatta, or your preferred bread

1 ripe avocado, sliced

4 slices of Swiss, Cheddar, or Provolone cheese

1 small red onion, thinly sliced

1 tomato, sliced

For the Spread:

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

Directions:

Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until fully cooked and golden. Let it rest before slicing thinly to preserve juiciness.

Prepare the Spread: In a small bowl, mix together the mayonnaise and Dijon mustard until well combined.

Prepare the Vegetables: While the chicken rests, slice the avocado, red onion, and tomato.

Assemble the Sandwiches: Spread the mayonnaise-Dijon mixture on one side of each bread slice. On two slices of bread, layer the sliced chicken, avocado, cheese, red onion, and tomato. Top with the remaining bread slices, mayo side facing down.

Grill the Sandwiches: Heat a skillet or grill pan over medium heat. Add a bit of butter or olive oil. Place the sandwiches in the pan and cook for 3–4 minutes on each side, pressing down gently with a spatula to ensure even browning and proper cheese melting.

Serve: Once the cheese is melted and the bread is golden, remove from the pan and let sit for one minute. Slice and serve warm.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 512 kcal
Servings: 2 servings

05/07/2025

Chinese Beef and Broccoli

Ingredients:

For the Beef Marinade:

450 g flank steak, thinly sliced

1 tablespoon soy sauce (low sodium)

1 teaspoon cornstarch

For the Sauce:

60 ml soy sauce (low sodium)

60 ml oyster sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

1 tablespoon brown sugar

2 tablespoons water

For the Stir-Fry:

2 tablespoons vegetable oil

300 g broccoli florets

2 cloves garlic, minced

1 teaspoon ginger, minced

Optional Garnish:

Sesame seeds

Sliced green onions

Directions:

Marinate the Beef: In a bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat and let it marinate for 10–15 minutes while you prepare the other ingredients.

Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, and water. Set aside.

Cook the Broccoli: In a large pan, warm up 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli florets and cook for about 3 to 4 minutes, stirring occasionally, until they turn vibrant green and are just tender. Transfer to a plate and set aside.

Cook the Beef: Pour the remaining tablespoon of vegetable oil into the pan. Cook the marinated beef in a single layer for about 2 to 3 minutes, turning occasionally until it’s nicely browned and cooked through. Once done, take the beef out of the pan and set aside.

Combine and Simmer: Lower the heat to medium and toss in the garlic and ginger, allowing them to infuse the oil with their aroma. Stir-fry for 30 seconds until fragrant. Return the cooked beef and broccoli to the pan, then pour in the prepared sauce. Toss everything together and let it simmer for 2–3 minutes, until the sauce thickens and coats the beef and broccoli evenly.

Garnish and Serve: Remove the pan from heat and garnish the dish with sesame seeds and sliced green onions, if desired. Serve hot over steamed rice or noodles.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: 350 kcal
Servings: 4 servings

05/07/2025

Honey Garlic Chicken Breast

Ingredients:

500g (1 lb) boneless, skinless chicken breasts (2 pieces)

Salt and pepper, to taste

1/4 cup all-purpose flour

3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)

2 garlic cloves, minced

1 1/2 tbsp apple cider vinegar (or white vinegar)

1 tbsp light soy sauce

1/3 cup honey (or maple syrup)

Directions:

Slice each chicken breast horizontally to create 4 thinner pieces. Season both sides with salt and pepper.

Lightly dredge the chicken in flour, shaking off any excess.

In a large skillet, melt most of the butter over high heat, reserving about 1 teaspoon for later.

Add the chicken to the skillet and cook for 2–3 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the remaining butter and sauté the minced garlic until fragrant, about 30 seconds.

Stir in the vinegar, soy sauce, and honey, scraping up any browned bits from the skillet.

Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.

Serve immediately, garnished with chopped green onions or sesame seeds if desired.

Prep Time: 5 minutes | Cooking Time: 7–8 minutes | Total Time: 12–13 minutes
Kcal: Approximately 320 kcal per serving | Servings: 4 servings

05/07/2025

Egg Fried Rice

Ingredients:

4 cups day-old cooked white rice (preferably jasmine)

3 large eggs, beaten

2 tablespoons vegetable oil, divided

1/2 cup chopped scallions (green onions), white and green parts separated

2 cloves garlic, finely minced

2 tablespoons light soy sauce

1/2 teaspoon sesame oil

Salt, to taste

Optional: white pepper, frozen peas, or diced carrots for extra flavor and texture

Directions:

Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat.

Add the beaten eggs and scramble quickly, stirring until just set. Remove from the wok and set aside.

Add the remaining tablespoon of oil to the wok. Add the garlic and the white parts of the scallions, sautéing for about 30 seconds until fragrant.

Add the rice and stir-fry, pressing gently to break up any clumps. Cook for 2–3 minutes until rice is heated through and slightly toasted.

Return the cooked eggs to the pan and toss to combine with the rice.

Drizzle in the soy sauce and sesame oil, mixing well to coat evenly.

Stir in the green parts of the scallions. Taste and adjust seasoning with salt and optional white pepper if desired.

Serve hot as a side dish or light meal.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings

05/07/2025

Cheesy Broccoli Chicken Rice Casserole

Ingredients:

2 cups cooked chicken breast, shredded or diced

3 cups cooked white rice

2 cups broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

1/2 cup milk

2 cups shredded cheddar cheese, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1/2 cup crushed buttery crackers or breadcrumbs (optional topping)

1 tablespoon butter (for topping, optional)

Directions:

Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a large bowl, mix together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

Stir in the cooked rice, chicken, broccoli, and 1 1/2 cups of shredded cheese until well combined.

Pour the mixture into the prepared baking dish and spread evenly.

Top with remaining 1/2 cup shredded cheese.

If using, mix crushed crackers with melted butter and sprinkle over the top.

Bake for 25–30 minutes, or until the casserole is hot and bubbly and cheese is melted.

Let rest for 5 minutes before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings

05/07/2025

Easy Stuffed Peppers

Ingredients:

6 large bell peppers (any color), tops cut off and seeds removed

1 lb ground beef

1 cup cooked white rice

1 small onion, diced

2 cloves garlic, minced

1 (15 oz) can diced tomatoes, drained

1 (8 oz) can tomato sauce

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and pepper, to taste

1 1/2 cups shredded mozzarella cheese, divided

Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 375°F (190°C).

In a large skillet over medium heat, brown the ground beef with diced onion and garlic until no longer pink. Drain excess fat.

Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.

Remove from heat and mix in 1 cup of mozzarella cheese.

Arrange bell peppers upright in a baking dish. Spoon the beef mixture into each pepper, filling them to the top.

Sprinkle remaining mozzarella cheese over each filled pepper.

Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and peppers are tender.

Garnish with chopped parsley and serve warm.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 430 kcal | Servings: 6 servings

Dada Recipes

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