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Recipes By Emily, Seattle, WA (2026)

07/10/2024

Check out this delicious recipe: Avocado Chickpea Salad with Chili Lime Dressing

Ingredients:
2 tablespoons olive oil
¼ cup lime juice
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
¼ cup cilantro, chopped
2 cans chickpeas, drained and rinsed
1 cucumber, chopped and quartered
20 cherry tomatoes, halved
1 onion, chopped
1 avocado, diced
⅓ cup carrots, shredded

Instructions:
1. For the dressing, combine dressing ingredients in a small bowl. Whisk together until mixed thoroughly.
2. In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, carrots, and dressing. Toss together until evenly combined.
3. Serve and garnish.
4. Enjoy!

07/10/2024

Check out this delicious recipe: Cinnamon Roll Pancakes With Chloe Coscarelli

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons pure maple syrup
3 tablespoons vegan margarine or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
Vegetable oil, for greasing
2 cups confectioners’ sugar
¼ cup water

Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
2. Add the wet ingredient to the dry and whisk to combine. Do not overmix.
3. In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
4. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
5. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
6. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
7. In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
8. Drizzle the pancakes with the glaze and serve.
9. Enjoy!

07/10/2024

Check out this delicious recipe: Strawberry Rhubarb Pie

Ingredients:
3 cups rhubarb, chopped
3 cups strawberries, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
Garnish with whipped cream

Instructions:
1. In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
2. Line a pie tin with the pie dough.
3. Preheat the oven to 375°F (190°C).
4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
5. Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
7. Let cool slightly before serving.
8. Enjoy!

07/10/2024

Check out this delicious recipe: Chocolate Ripple Cheesecake

Ingredients:
2 dozen chocolate sandwich cookies
4 tablespoons unsalted butter, melted
4, 8-ounce packages cream cheese
¾ cup sugar
1 teaspoons vanilla extract
4 cups heavy cream
1 ½ tablespoons gelatin powder
2 cups semi-sweet chocolate, melted, divided

Instructions:
1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
6. Slowly whisk in the heavy cream into the cream cheese until smooth.
7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
11. Enjoy!

07/10/2024

Check out this delicious recipe: Tater Tot Breakfast Pizza

Ingredients:
4 cups tater tots
7 eggs
½ cup bacon bits
½ avocado
½ cup shredded cheddar cheese
½ cup shredded mozzarella
Butter
Pepper, to taste

Instructions:
1. Pour the tater tots in a large mixing bowl. Microwave for one minute and forty-five seconds (or until soft)
2. Add one egg to the softened tater tots and mix.
3. Grease a cast-iron pan with butter, then pour the tater-tot mixture into the pan and spread it out to create a crust.
4. Bake the crust for 15 minutes at 400˚F (200˚C).
5. Remove from the oven, then add ½ of the cheddar cheese, ½ of the mozzarella cheese, and ½ of the bacon bits to the base of the crust.
6. Crack the rest of the eggs evenly over the top of the crust, then top with the rest of the cheese and bacon bits.
7. Bake for 15 more minutes at 400˚F (200˚C).
8. Top with avocado slices and pepper.
9. Enjoy!

07/10/2024

Check out this delicious recipe: Steak And Potato Nachos

Ingredients:
2 russet potatoes, sliced
1 pound skirt steak
4 Tbsp. olive oil
Salt (to taste)
Pepper (to taste)
2 tsp paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey jack cheese
Sour cream
Salsa (optional)
2 minced green onions

Instructions:
1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
4. Let the steak rest for 10 minutes, then slice into cubes.
5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
6. Broil for five minutes or until the cheese is melted.
7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
8. Enjoy!

07/10/2024

Check out this delicious recipe: Instant Pot Butter Chicken

Ingredients:
2 pounds boneless, skinless chicken thighs (about 10)
4 teaspoons kosher salt, divided
Freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 onion, finely chopped (1 cup)
3 cloves garlic, minced
1 2-inch piece ginger, peeled and minced
2 teaspoons paprika
1½ tablespoons garam masala
1 tablespoon curry powder
1 28-ounce can crushed tomatoes
1 cup plain whole milk yogurt
Cooked basmati rice, for serving
Naan, for serving
Cilantro leaves, for garnish

Instructions:
1. On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
2. Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
3. Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
4. Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
5. Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to “vent” and allow any remaining steam to vent.
6. Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
7. Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10–15 minutes.
8. . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
9. Serve chicken with basmati rice and naan and garnish with cilantro.
10. Enjoy!

07/10/2024

Check out this delicious recipe: Sweet-and-sour Chicken Noodles

Ingredients:
2 breasts of chicken
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic
1 red pepper
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon cider vinegar
250 grams noodles
Sesame seeds, to garnish

Instructions:
1. Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
2. In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
3. Add the chicken and noodles, and mix together for another couple of minutes.
4. Garnish with sesame seeds.
5. Enjoy!

07/10/2024

Check out this delicious recipe: Ultimate Mac ‘n’ Cheese

Ingredients:
½ pound bacon, sliced
5 cloves garlic, minced
2 cups panko bread crumbs
½ cup chives, chopped
½ cup parsley, chopped
4 tablespoons butter
¼ cup flour
3 cups evaporated milk
Salt, to taste
Pepper, to taste
2 teaspoons dry mustard powder
½ teaspoons cayenne pepper
1 pound macaroni, cooked
½ cup cheddar cheese, cubed
½ cup Gruyère cheese, shredded
½ cup colby jack cheese, cubed
½ cup Gouda cheese, shredded
½ cup provolone cheese, cubed
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded

Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
3. Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
4. In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
5. Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
6. Add the pasta to the sauce and stir to combine.
7. Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
8. Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
9. Bake for 45 minutes, or until the mac ‘n’ cheese is bubbly, melted, and golden brown on top.
10. Serve with a sprinkle of the bread crumb mixture for added flavor!
11. Enjoy!

07/10/2024

Check out this delicious recipe: Chicken Alfredo Lasagna

Ingredients:
4-6 boneless, skinless chicken breasts
4-6 teaspoons salt
4-6 teaspoons pepper
4-6 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup parmesan cheese
1 cup parsley, chopped
10-12 cooked lasagna noodles
2 cups mozzarella cheese, shredded
6 strips bacon, cooked and crumbled

Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
4. In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
6. Cook for 1 additional minute, then remove from heat.
7. In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
8. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
11. Bake for about 25 minutes, until the cheese is golden brown.
12. Cool for about 15 minutes, slice, and serve!
13. Enjoy!

07/10/2024

Check out this delicious recipe: Low-Carb Eggplant Lasagna

Ingredients:
2 large eggplant
1 teaspoon sea salt, plus more to taste
Olive oil, to taste
5 cloves garlic, minced
½ teaspoon red pepper flakes
2 28-ounce cans of crushed San Marzano tomatoes
6 fresh basil leaves, thinly sliced, plus more for garnish
1 large egg
1 15-ounce container of ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
2 teaspoons Italian seasoning blend

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
3. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
4. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
5. In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
6. In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
7. Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It’s okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
8. Bake for 45 minutes, until cheese is fully melted.
9. Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
10. Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
11. Serve garnished with fresh basil.
12. Enjoy!

07/10/2024

Check out this delicious recipe: Breakfast Granola Cups

Ingredients:
2 bananas
100g honey
1 tsp almond extract
125g rolled oats
1 tsp cinnamon
Pinch of salt
n/a
n/a
n/a

Instructions:
1. Mash two bananas in a small bowl.
2. Add the honey and almond extract. Mix well and set aside.
3. Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
4. Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
5. Bake for 10-12 minutes at 350°F (180°C).
6. Leave to cool for 10-20 minutes.
7. Top with yogurt, blueberries, and raspberries.
8. Enjoy!

Recipes By Emily

07/10/2024

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07/10/2024

07/10/2024

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