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Jess Friends Cooking, 350 Fifth Avenue, New York, NY 10118, New York, NY (2026)

08/16/2026

🧄 GARLIC BUTTER PARMESAN FRIES

Crispy golden fries are tossed with fragrant garlic butter, Parmesan, and fresh herbs for an irresistible savory side. Perfect alongside burgers, sandwiches, or grilled meats. 🍟🧀

✨ INGREDIENTS

1½ pounds russet potatoes
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
3 cloves garlic, minced
½ cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped

👩‍🍳 DIRECTIONS

1. Preheat the oven to 425°F. Cut the potatoes into thin, even fries and soak them in cold water for about 30 minutes. Drain and dry thoroughly.
2. Toss the fries with olive oil, salt, and black pepper. Arrange them in a single layer on a baking sheet without overcrowding.
3. Bake for about 30–35 minutes, flipping halfway through, until golden and crisp.
4. Melt the butter in a small skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
5. Transfer the hot fries to a large bowl. Pour over the garlic butter and toss with Parmesan and parsley until evenly coated. Serve immediately. 🍟

⏱️ Prep: 35 min | Cook: 35 min | Total: 1 hr 10 min
🍽️ Serves: 4

Would you serve these garlic Parmesan fries with burgers or steak? 👇

08/15/2026

Crispy Parmesan Chicken with Garlic Butter Cheese Sauce
Ingredients:

4 chicken breasts, halved into thin cutlets

1 cup all-purpose flour

2 large eggs, beaten

1½ cups panko breadcrumbs

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

¾ teaspoon salt

¾ teaspoon black pepper

3 tablespoons olive oil

4 tablespoons butter

7 cloves garlic, minced

1 cup heavy cream

4 oz cream cheese, softened

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

¾ teaspoon Italian seasoning

Fresh chives for garnish

Directions:

Set up three bowls: flour in one, beaten eggs in another, and panko mixed with Parmesan, garlic powder, salt, and black pepper in the third.

Dredge each chicken cutlet in flour, dip in egg, then press firmly into the panko-Parmesan mixture until fully coated.

Heat olive oil in a large skillet over medium-high heat. Fry the cutlets until deep golden-brown and crispy on both sides and cooked through. Rest, then slice into thick even pieces.

In the same skillet, melt the butter and stir in the garlic, cooking until fragrant.

Lower the heat and pour in the heavy cream. Add the cream cheese, stirring until smooth.

Add the mozzarella and Parmesan gradually, stirring until the sauce becomes thick and gooey. Mix in the Italian seasoning.

Pour the thick garlic butter cheese sauce over the sliced chicken, letting it pool at the base and cling to the crispy edges.

Finish with fresh chopped chives.

08/15/2026

🥔 CAESAR POTATO SALAD

Tender potatoes tossed with crisp romaine, Parmesan, and a creamy Caesar-style dressing make this a fresh twist on classic potato salad. It’s a flavorful side for picnics, cookouts, and summer dinners. 🥗

✨ INGREDIENTS

2 pounds baby Yukon Gold potatoes, halved
Kosher salt, for cooking water
½ cup mayonnaise
¼ cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, finely grated
2 anchovy fillets, finely chopped
½ cup finely grated Parmesan cheese, divided
¼ teaspoon freshly ground black pepper
2 cups chopped romaine lettuce
½ cup croutons, lightly crushed

👩‍🍳 DIRECTIONS

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 10–12 minutes, until fork-tender. Drain and let cool slightly.
2. Whisk together the mayonnaise, sour cream, lemon juice, Dijon, garlic, anchovies, ¼ cup Parmesan, and black pepper.
3. Add the warm potatoes to a large bowl and toss gently with the dressing until coated.
4. Let the potatoes cool completely, then fold in the chopped romaine and half of the crushed croutons.
5. Transfer to a serving bowl and top with the remaining Parmesan and croutons. Serve chilled or slightly cool. 🧀

⏱️ Prep: 15 min | Cook: 12 min | Total: 30 min
🍽️ Serves: 6

Would you add extra Parmesan or keep this Caesar potato salad simple? 👇

08/14/2026

🥒 MILLION DOLLAR MELTING ZUCCHINI

Tender, deeply browned zucchini is baked in a creamy Alfredo sauce and finished with crispy bacon, Parmesan, and golden panko breadcrumbs. A rich, savory side dish with plenty of texture. 🥓

✨ INGREDIENTS

6 slices bacon, chopped
¼ cup panko breadcrumbs
2 large zucchini, about 12 ounces each
½ teaspoon kosher salt
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 tablespoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cup dry white wine or vegetable stock
1 (15-ounce) jar Alfredo sauce
Grated Parmesan, optional

👩‍🍳 DIRECTIONS

1. Preheat the oven to 400°F. Cook the bacon in a large skillet over medium heat for 8–10 minutes, until crisp. Transfer to a paper towel-lined plate and reserve about 3 tablespoons of the drippings.
2. Heat 1 tablespoon bacon drippings in the skillet. Add the panko and cook for 1–2 minutes, stirring constantly, until golden. Transfer to a bowl.
3. Halve the zucchini lengthwise, score the cut sides, and cut into 2-inch pieces. Season with salt. Sear cut-side down in 1 tablespoon bacon drippings for 4–6 minutes. Flip and cook 4–5 minutes more.
4. Cook the shallots, garlic, Italian seasoning, and pepper in the remaining drippings for about 1 minute. Add the wine and simmer briefly, then stir in the Alfredo sauce and cook for about 2 minutes.
5. Return the zucchini to the skillet, cut-side up. Bake for about 10 minutes, until tender. Top with toasted panko, bacon, black pepper, and Parmesan. 🧀

⏱️ Prep: 10 min | Cook: 30 min | Total: 40 min
🍽️ Serves: 4–6

Would you serve this creamy zucchini as a side for chicken or steak? 👇

08/14/2026

🍗 COWBOY BUTTER CHICKEN SKEWERS

Juicy grilled chicken is brushed with a rich cowboy butter made with garlic, herbs, Dijon, lemon, and smoky spices. A flavorful option for an easy weeknight dinner or cookout. 🔥

✨ INGREDIENTS

½ cup salted butter, softened
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1 teaspoon smoked paprika
½ teaspoon lemon juice
½ teaspoon fresh thyme, chopped
¼ teaspoon chili powder
¼ teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper

👩‍🍳 DIRECTIONS

1. Mix the softened butter with garlic, parsley, chives, Dijon, lemon zest, smoked paprika, lemon juice, thyme, chili powder, and red pepper. Wrap and refrigerate for 2 hours.
2. Cut the chicken into bite-size pieces and toss with olive oil, salt, and pepper. Thread onto eight 6-inch skewers.
3. Grill over medium heat for 8–10 minutes, turning once, until the chicken reaches 165°F. For an air fryer, cook at 400°F for 11–12 minutes, turning once.
4. Melt half of the cowboy butter and drizzle it over the cooked chicken skewers.
5. Serve warm with the remaining cowboy butter for dipping. 🧈

⏱️ Prep: 20 min | Chill: 2 hr | Cook: 10 min | Total: 2 hr 30 min
🍽️ Serves: 4

Would you make these on the grill or in the air fryer? 👇

08/13/2026

🍗🥦 Smoky Paprika Chicken with Garlic Butter Veggies

This easy family dinner brings juicy golden chicken and buttery vegetables together for a healthy weeknight favorite that seriously hits the spot!

📝 Ingredients:

2 large boneless, skinless chicken breasts, sliced lengthwise into thinner cutlets
2 cups broccoli florets
1½ cups sliced carrots
1 cup cauliflower florets
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
¼ tsp red pepper flakes, optional
Salt and black pepper, to taste
1 tbsp lemon juice

🍽️ How to Make It:

1️⃣ Season the Chicken:

Coat the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper for bold seasoned chicken, an easy healthy dinner, and a high-protein meal with loads of flavor.

2️⃣ Sear Until Golden:

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–6 minutes per side, until deeply golden and fully cooked through. That seared crust makes this juicy skillet chicken, quick weeknight win, and family dinner favorite extra satisfying.

3️⃣ Cook the Veggies:

Remove the chicken and add broccoli, carrots, and cauliflower to the same skillet. Cook until tender-crisp and lightly browned for colorful sautéed veggies, an easy vegetable side, and a one-pan dinner favorite.

4️⃣ Add the Garlic Butter:

Lower the heat, add butter and minced garlic, then toss the vegetables until glossy and coated. Finish with parsley, red pepper flakes, and lemon juice for garlic butter vegetables, healthy comfort food, and simple skillet goodness.

5️⃣ Plate & Serve:

Arrange the golden chicken beside the buttery vegetables and spoon any pan juices over the top. Serve hot for a low-carb chicken dinner, easy meal-prep favorite, and restaurant-style weeknight meal.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serving: 2 persons
Calories: ~430 per serving | Protein: ~48g per serving

08/13/2026

*Mbuzi Wet Fry + Mukimo + Steamed Cabbage + Pili Pili* 🐐🥬🔥

*1. Mbuzi Wet Fry*

*Ingredients*:
- 800g 🐐 goat meat, bone-in chunks - _or use beef_
- 3 tbsp 🧈 oil
- 2 🧅 large onions, sliced + 1 🌶️ green bell pepper, sliced
- 4 🧄 garlic cloves + 1 tbsp 🫚 ginger, minced
- 3 🍅 tomatoes, grated + 2 tbsp 🍅 tomato paste
- 1 tsp 🌿 curry powder + 1 tsp 🌿 coriander powder + ½ tsp 🌿 cumin
- ½ tsp 🌶️ chili powder + 1 🧅 beef cube + 🧂 salt + 🌶️ black pepper
- 🌿 Fresh dhania/coriander, chopped

*Method*:
1. *Boil*: Boil 🐐 goat meat with 🧂 salt + 2 cups 💧 water 35-45 mins till tender. Goat takes longer than beef. Keep ½ cup stock.
2. *Fry*: Heat 🧈 oil. Fry 🧅 onions till golden + soft, 6-7 mins. Add 🧄 garlic + 🫚 ginger, 1 min.
3. *Tomato base*: Add 🍅 grated tomato + 🍅 paste + all 🌿 spices + 🧅 beef cube. Cook 8-10 mins till thick + oil separates. This gives that dark, clingy gravy.

4. *Mix*: Add boiled goat + 🌶️ bell pepper + ¼ cup reserved stock. Simmer uncovered 10-12 mins till sauce coats meat, not watery. Finish with 🌿 dhania. Bell pepper should stay a bit crunchy

*2. Mukimo / Green Ugali* - _the green mound_

*Ingredients*:
- 2 cups 🌽 maize flour/ugali flour
- 2 cups 💧 water + ½ tsp 🧂 salt
- *For green*: 1 cup 🥬 spinach or pumpkin leaves, boiled + blended OR 1 cup 🥔 mashed potatoes + 🫛 peas + 🌽 soft maize, mashed - _traditional mukimo_

*Quick Spinach Ugali*
1. *Boil greens*: Blanch 🥬 spinach 2 mins. Blend with ½ cup 💧 water to smooth puree.
2. *Ugali*: Boil 1.5 cups 💧 water + 🧂 salt. Add spinach puree. Bring to boil.
3. *Add flour*: Pour in 🌽 maize flour gradually while stirring with mwiko/wooden spoon. Keep stirring + mashing 5-6 mins till firm + smooth + no lumps. Green color should be even.
4. *Steam*: Cover, low heat 3 mins. Mold into dome with wet spoon/bowl .

*Traditional Mukimo*: Boil 🥔 potatoes + 🫛 peas + 🌽 maize + 🥬 pumpkin leaves. Drain, add 🌽 flour + 💧 water, mash together while cooking till firm.

*3. Steamed Cabbage* - _fresh pile_

*Ingredients*:
- ½ 🥬 cabbage head, shredded very thin
- 1 tbsp 🧈 oil + 🧂 salt
- Optional: 1 🥕 small carrot, grated for color

*Method*:
1. Heat 🧈 oil. Add 🥬 cabbage + 🧂 salt. Stir-fry 2-3 mins only.
2. Cover 1 min. You want bright green, slight crunch. Overcooked = dull + soggy.

*4. Pili Pili / Chili Sauce* - _red sauce in bowl_

*Quick version*:
- 3 🌶️ red chilies + 2 🧄 garlic cloves + 🍋 lemon juice + 🧂 salt + 2 tbsp 🧈 oil. Blend. Thin with 💧 water if needed.

08/13/2026

🥔🧅 Crockpot Potatoes & Onions

This is simple old-fashioned comfort food made right in the slow cooker. Tender sliced potatoes and sweet onions cook low and slow in a buttery seasoned broth until soft, savory, and full of cozy flavor. ❤️

Ingredients

• 3 lbs Yukon Gold or russet potatoes, peeled and sliced
• 2 large yellow onions, thinly sliced
• 4 tbsp butter, cut into pieces
• 1 cup chicken broth or vegetable broth
• 3 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 1 tbsp chopped parsley, optional

Directions

1. Lightly grease the inside of the crockpot.
2. Add half of the sliced potatoes to the bottom of the slow cooker.
3. Add half of the sliced onions over the potatoes.
4. Sprinkle with garlic, garlic powder, onion powder, paprika, thyme, salt, and black pepper.
5. Repeat with the remaining potatoes and onions.
6. Pour the broth around the edges, then place the butter pieces over the top.
7. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the potatoes are tender.
8. Gently stir before serving so the potatoes and onions get coated in the buttery broth.
9. Garnish with parsley if desired.

Serve warm with pork chops, smoked sausage, roast chicken, meatloaf, or as a cozy side dish on its own. 🥔❤️

08/13/2026

Juicy Ribeye Steak with Teriyaki Garlic Shrimp Noodles

08/12/2026

Giant pile of loaded shrimp n beef nachos 🔥🔥🔥 Gonna dive right in 😋🤤

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