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Grandma's cooking, new yourk, York, NY (2026)

12/30/2025

Crispy Reuben Balls

Ingredients:

2 cups cooked corned beef, shredded

1 cup sauerkraut, drained and chopped

1 cup Swiss cheese, shredded

1/2 cup cream cheese, softened

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 cup breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

Oil for frying

Directions:

In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until well combined.

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.

Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Return the breaded balls to the baking sheet.

Heat oil in a deep skillet or fryer over medium heat. Once the oil is hot, carefully add the Reuben balls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

Remove the balls from the oil and drain on paper towels. Serve warm with additional Dijon mustard or your favorite dipping sauce.

12/30/2025

Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes
Ingredients:

Zucchini:
2 medium zucchinis, sliced lengthwise into thin strips
(300 g)
1 tablespoon olive oil
(15 ml)
Salt and pepper, to taste

Lemon-Basil Ricotta:
1 cup ricotta cheese
(225 g)
1 tablespoon lemon juice
(15 ml)
1 teaspoon lemon zest
(2 g)
2 tablespoons fresh basil, chopped
(5 g)
Salt and pepper, to taste

Slow Roasted Tomatoes:
1 cup cherry tomatoes
(150 g)
1 tablespoon olive oil
(15 ml)
1/4 teaspoon salt
(1 g)
1/4 teaspoon black pepper
(1 g)

Optional Garnish:
Fresh basil leaves or microgreens

Directions:

Preheat oven to 300°F / 150°C. Toss cherry tomatoes with olive oil, salt, and pepper; roast 25–30 minutes until concentrated and soft.

Brush zucchini slices with olive oil, season with salt and pepper, and grill 2–3 minutes per side until tender.

Mix ricotta, lemon juice, zest, basil, salt, and pepper.

Place a spoonful of ricotta and a few roasted tomatoes at the end of each zucchini slice and roll tightly.

Arrange rollups on a platter, garnish with basil, and serve warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~180 kcal per rollup | Servings: 6 servings

12/30/2025

Spinach, Mushroom & Brie Flatbread with Garlic Cream

Ingredients:

Flatbread Base:
2 large flatbreads or naan
(200 g total)

Topping:
1 cup mushrooms, sliced
(100 g)
1 cup fresh spinach
(30 g)
5 oz brie cheese, sliced
(140 g)
1 tablespoon olive oil
(15 ml)
1/2 teaspoon salt
(3 g)
1/2 teaspoon black pepper
(2 g)

Garlic Cream:
1/2 cup heavy cream
(120 ml)
1 garlic clove, minced
1 tablespoon grated Parmesan
(10 g)

Directions:

Preheat oven to 400°F / 200°C.

Heat olive oil in a pan, sauté mushrooms with salt and pepper until soft. Add spinach just until wilted.

Warm cream with garlic and Parmesan for 2 minutes.

Spread garlic cream on flatbreads, top with veggies and brie.

Bake 12–15 minutes until bubbly and golden.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: ~420 kcal per serving | Servings: 2–3 servings

Serve hot as a cozy dinner or party flatbread.

12/30/2025

🍓🧀 Fried Strawberry Cheesecake Sandwiches

⏱ Time: 20 minutes

🍽 Servings: 6

⸻

🛒 Ingredients

For the filling
• 200 g cream cheese (at room temperature)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1/2 cup chopped fresh strawberries

For the sandwich
• 6 slices of toast bread
• 2 tablespoons butter (for the bread)

For the coating
• 2 eggs
• 1/2 cup milk
• 1 teaspoon cinnamon (optional)

For frying
• Vegetable oil

For topping (optional)
• Powdered sugar
• Strawberry sauce or honey

⸻

👩‍🍳 Preparation
1. Filling:
Mix the cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the chopped strawberries.
2. Sandwich:
Trim the edges of the toast bread.
Spread the filling on 3 slices, cover with the remaining bread, and press down.
3. Coating:
Whisk the egg and milk (with cinnamon, if desired).
Dip both sides of the sandwiches into this mixture.
4. Frying:
Heat the oil in a pan over medium heat.
Fry the sandwiches until both sides are golden brown.
5. Serving:
Drain excess oil on paper towels.
Sprinkle with powdered sugar and drizzle with strawberry sauce.

⸻

✨ Tips
• For a more fluid filling, you can add 1–2 tablespoons of cream.
• Chilling the sandwiches in the refrigerator for 10 minutes before frying prevents them from falling apart.
• Serving with ice cream is legendary 🍨🔥

Enjoy ❤️

12/30/2025

Braised Lamb Shanks Recipe 🍖🍖🍖
Rich, tender lamb shanks braised in a savory red wine and tomato broth with hearty vegetables—perfect for a cozy dinner!

Ingredients:
For the Seasoning:

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
For the Braised Lamb Shanks:

4 lamb shanks (about 680g each)
4 tablespoons olive oil
4 carrots, peeled and diced
4 celery branches, cubed
4 shallots or 1 large onion, finely sliced
450g mushrooms (crimini or button), sliced
500 ml low-sodium beef broth
250 ml red wine
4 tablespoons tomato paste
4 cloves garlic, minced
2 bay leaves
1 tablespoon butter
1 tablespoon flour

12/30/2025

Lobster Pasta 🦞🍝
Tender lobster tossed with silky garlic cream sauce and fresh herbs, then folded into perfectly cooked pasta. This elegant seafood pasta feels restaurant-worthy yet simple enough to make at home.

RECIPE:

2 lobster tails (about 10 oz total meat), cooked and chopped
8 oz linguine pasta
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 cup dry white wine
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, finely chopped

STEP 1:
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.

STEP 2:
Heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for about 30 seconds until fragrant.

STEP 3:
Pour in white wine and let it simmer for 2–3 minutes until slightly reduced.

STEP 4:
Lower the heat and stir in heavy cream and Parmesan cheese. Simmer gently for 3–4 minutes until the sauce thickens slightly.

STEP 5:
Add the cooked lobster meat and warm it in the sauce for 2 minutes. Season with salt, black pepper, and lemon juice.

STEP 6:
Add cooked linguine to the skillet, tossing gently to coat. Add reserved pasta water a little at a time if needed for a silky texture.

STEP 7:
Remove from heat and garnish with fresh parsley. Serve immediately.

Chef’s tip: Avoid boiling the sauce after adding cream to keep it smooth and prevent separation.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 2
Calories: ~640 kcal per serving
Protein: ~32 g per serving

12/30/2025

🧀🍚 Creamy Cheesy Rice Casserole 🎄✨

A cozy, ultra-creamy holiday side dish that disappears fast with just 3 simple ingredients!

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yield: 6 servings

Ingredients:
• 2 cups cooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix the cooked rice and cream of chicken soup until well combined.
3. Spread the mixture evenly into a greased baking dish.
4. Sprinkle shredded cheddar cheese generously over the top.
5. Bake uncovered for 30–35 minutes, until bubbly and golden on top.
6. Let rest 5 minutes before serving.

Pro Tip:
For extra holiday flair, sprinkle a little chopped parsley on top or add a pinch of garlic powder to the rice before baking.

12/30/2025

🦀🧄 Ruth’s Chris Garlic-Crab Stuffed Mushrooms 🧄🦀

Rich, savory, luxurious restaurant-style stuffed mushrooms filled with creamy garlic crab — an irresistible steakhouse favorite you can make at home! ✨🍽️

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 12 stuffed mushrooms

Ingredients:

* 12 large white mushrooms, stems removed
* 1 cup lump crab meat
* 4 oz cream cheese, softened
* 2 tbsp butter
* 2 tbsp finely minced garlic
* 1/4 cup grated Parmesan cheese
* 1/4 cup panko breadcrumbs
* 1 tbsp lemon juice
* 1 tbsp chopped parsley
* 1/2 tsp Old Bay seasoning (optional but great!)
* Salt & pepper to taste
* Extra Parmesan for topping
* Melted butter for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems. Place caps in a baking dish.
3. Melt butter in a skillet and sauté garlic for 1 minute until fragrant.
4. In a bowl, combine crab meat, cream cheese, Parmesan, panko, lemon juice, parsley, Old Bay, salt, and pepper.
5. Stir in the garlic-butter mixture until creamy and well blended.
6. Fill each mushroom cap generously with the crab mixture.
7. Sprinkle extra Parmesan on top and drizzle lightly with melted butter.
8. Bake 18–20 minutes, until tops are golden and mushrooms are tender.
9. Serve warm and enjoy full steakhouse vibes at home!

Pro Tip:
Add a tiny splash of white wine to the baking dish before roasting — it steams the mushrooms and adds beautiful depth of flavor! 🍷🌿

12/30/2025

Savory Shrimp & Crab Biscuit Melts 🦀🧀
An ooey-gooey seafood snack attack that’s flaky, fast, and fire!

📝 Ingredients :

1 can refrigerated flaky biscuit dough

½ cup cooked shrimp, chopped

½ cup cooked lump crab meat

1 cup shredded mozzarella or Monterey Jack cheese

2 tbsp mayo or cream cheese (optional, for creamier filling)

1 tsp garlic powder

Salt & black pepper, to taste

1 tbsp fresh parsley, chopped

1 tbsp butter, melted (for brushing)

🍽️ How to Make It :

1️⃣ Prep the Seafood Filling:

In a bowl, mix chopped shrimp, crab, cheese, mayo (or cream cheese), garlic powder, parsley, salt, and pepper. This combo creates a cheesy seafood bomb and next-level creamy filling.

2️⃣ Roll & Stuff the Biscuits:

Flatten each biscuit into a 4–5" round. Scoop 1–2 tablespoons of the filling into the center, then fold and seal edges. These little pockets are flaky seafood melts in disguise.

3️⃣ Brush & Bake:

Place stuffed biscuits seam-side down on a baking sheet. Brush the tops with melted butter for that golden bakery-style finish. Bake at 375°F (190°C) for 13–15 minutes until golden brown and puffed up.

4️⃣ Cool Slightly & Serve:

Let them rest a few minutes before serving. The filling will be molten and melty—cheesy seafood vibes with every bite!

5️⃣ Optional Dipping Sauce:

Pair with spicy aioli, garlic butter, or marinara for extra dunking action that’ll have everyone reaching for seconds.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 6
Calories: ~310 per melt | Protein: ~16g per melt

12/30/2025

This recipe offers a quicker and less messy way to cook beef liver and onions compared to traditional pan-frying. The air fryer gives the liver a nice sear while keeping it tender.

Yields: 2-3 servings

Prep time: 15 minutes (plus optional soaking time)

Cook time: 15-20 minutes

Ingredients:

1 lb Beef Liver, sliced about 1/4 inch thick

1 Large Onion, sliced

2 tablespoons All-Purpose Flour

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Paprika

1/4 teaspoon Black Pepper

1/4 teaspoon Salt (to taste)

2 tablespoons Olive Oil or Avocado Oil

Optional (for soaking):

Milk or Buttermilk

Instructions:

1. Prepare the Liver (Optional):

If you want a milder flavor, soak the liver in milk or buttermilk for 30-60 minutes in the refrigerator. This helps draw out some of the blood and bitterness. Pat the liver dry with paper towels after soaking.

2. Prepare the Onions:

Slice the onion into rings or half-moons.

3. Season the Liver:

In a mixing bowl, combine the flour, garlic powder, onion po

12/29/2025

cake with a creamy cheesecake filling, all topped off with a luscious chocolate ganache. Perfect for celebrations or a sweet indulgence!

Ingredients:
For the Chocolate Cake:
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup Reese’s Pieces, chopped
• 1/4 cup Butterfinger candy bars, crushed

For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Make the Chocolate Cake Batter: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
3. Bake the Cakes: 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. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the chopped Reese’s Pieces and crushed Butterfinger candy bars.
5. Assemble the Cake: Once the chocolate cakes are completely cool, place one layer on a serving plate. Spread the cheesecake filling evenly over the top. Place the second layer on top of the filling.
6. Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
7. Pour the Ganache: Allow the ganache to cool slightly before pouring it over the top of the assembled cake, letting it drip down the sides.
8. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve this indulgent chocolate cake with cheesecake filling!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour
🔥 Kcal: Approximately 400 kcal per serving | 🍽️ Servings: 10 servings

12/29/2025

Christmas Braised Lamb Shanks
Get ready to fill your home with the most wonderful aromas this holiday season! This recipe for tender, falling-off-the-bone lamb shanks is pure comfort and joy, and surprisingly simple to make. It's the perfect centerpiece for a special Christmas meal that's gentle on the tummy and packed with flavor.

**Ingredients:**

4 lamb shanks (about 1 lb each)
* 2 tablespoons olive oil
* 2 large carrots, peeled and roughly chopped
* 2 celery stalks, roughly chopped
* 1 large onion, roughly chopped
* 4 cloves garlic, minced
* 4 cups beef broth (low sodium is great!)
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 bay leaves
* Salt and freshly ground black pepper to taste
* Optional: A little cornstarch mixed with water for thickening the gravy
**Instructions:**

**Get Ready:** Preheat your oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season them generously with salt and pepper.
2. **Sear for Flavor:** Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until they have a lovely golden-brown crust. This step adds so much delicious flavor! Once browned, remove the shanks from the pot and set them aside.
3. **Build the Veggie Base:** Add the chopped carrots, celery, and onion to the same pot. Cook, stirring occasionally, until they start to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. **Bring on the Broth:** Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot – that's pure flavor gold! Add the fresh rosemary, thyme, and bay leaves.
5. **Slow Cook to Perfection:** Carefully place the browned lamb shanks back into the pot, nestling them into the vegetables and broth. The liquid should come about two-thirds of the way up the shanks.
6. **Into the Oven:** Cover the pot tightly with a lid or aluminum foil. Transfer the pot to your preheated oven and let it braise for 2.5 to 3 hours, or until the lamb is incredibly tender and easily pulls away from the bone.
7. **Finishing Touches:** Once the lamb is cooked, carefully remove the shanks from the pot and set them aside to rest. You can strain the cooking liquid and vegetables, or simply remove the herb sprigs and bay leaves. If you'd like a thicker gravy, you can gently simmer the liquid on the stovetop for a few minutes. For an extra smooth gravy, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened. Season the gravy with salt and pepper to taste.
8. **Serve with Love:** Place a tender lamb shank on each plate and spoon the delicious gravy and softened vegetables over the top. This dish is wonderful served with mashed potatoes, roasted root vegetables, or crusty bread for dipping!
Wishing you all a warm and delicious Christmas! Let me know if you try this recipe! ❤️

Grandma's cooking

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