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Very good recipes, Manhattan, Manhattan Beach, CA (2026)

06/21/2024

Creamy Mushroom Chicken Delight
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon unsalted butter Full recipe in first comment:

04/04/2024

CHEESY TACO CREAM CHEESE PASTA
Ingredients
3/4 bag of ziti noodles
1 lb ground beef
1 package taco seasoning
1 cup of water
1/2 package of cream cheese
1 1/2 cup grated cheese
*Instructions
Boil pasta until cooked.
Brown ground beef & drain.
Mixing taco seasoning & water with ground beef for 5 min.
Adding cream cheese to beef mix also stir to melt and removing from heat.
Put the pasta in a baking dish and mix in 1 cup of cheese.
Top the pasta/cheese mixture with the beef mixture and toss gently.
Top with remaining cheese.
Baking at 350F un-covered for 15-20 min.
Enjoy ❤

04/04/2024

Jumbo Shrimp in Butter Garlic Sauce

🍤✨ Dive into the richness of our Jumbo Shrimp in Butter Garlic Sauce! Perfect for a quick, yet luxurious weeknight dinner. Your taste buds will thank you! 🌿🔥

_____Ingredients:_____
- 1 pound jumbo shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil

_____Directions:_____
1. In a large pan, heat the olive oil over medium heat.
2. Add the garlic to the pan and sauté until fragrant, about 1 minute.
3. Increase the heat to medium-high and add the shrimp to the pan. Cook until the shrimp turn pink and are opaque, about 2-3 minutes per side.
4. Add the butter, lemon juice, parsley, red pepper flakes (if using), salt, and pepper. Stir well to combine and coat the shrimp in the sauce.
5. Cook for an additional 1-2 minutes, until the sauce is bubbling and the shrimp are well-coated.
6. Remove from heat and serve immediately.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 220 kcal | Servings: 4 servings

04/04/2024

Melt in Your Mouth Chicken

Craving comfort food but still want to keep it healthy? Try this Melt in Your Mouth Chicken recipe tonight! Super juicy and packed with flavor. 🍗❤️

**Ingredients:**
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt or mayonnaise
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp paprika

**Directions:**
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together Greek yogurt (or mayonnaise), Parmesan cheese, garlic powder, seasoned salt, black pepper, and paprika.
3. Lay the chicken breasts in a baking dish and spread the yogurt mixture evenly over them.
4. Bake in the preheated oven for 45 minutes, or until the chicken is fully cooked and the topping is golden brown and bubbly.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 330 kcal | Servings: 4 servings

04/04/2024

Garlic Butter Shrimp

Whip up this mouth-watering Garlic Butter Shrimp in just 15 minutes! Perfect for a quick, yet luxurious weeknight dinner. 🍤🌿✨

_____Ingredients:_____
- 1 lb (450g) shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 lemon, juiced
- 1 teaspoon red chili flakes (optional)
- Salt and pepper to taste

_____Directions:_____
1. In a large skillet, melt butter over medium heat.
2. Add garlic to the skillet and sauté for 1 minute, or until fragrant.
3. Add the shrimp to the skillet, season with salt, pepper, and red chili flakes (if using). Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes, or until shrimp are pink and opaque.
4. Remove from heat and stir in lemon juice and chopped parsley.
5. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes

Kcal: 220 kcal | Servings: 4 servings

04/04/2024

Steak & Shrimp Loaded Baked Potato

Dig into the ultimate comfort food with our Steak & Shrimp Loaded Baked Potato 🥔🍤🔥 A perfect blend of juicy steak, tender shrimp, and all your favorite toppings in one!

**Ingredients:**
- 4 jumbo baking potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lb steak, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 cup sour cream
- 1/4 cup chives, chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons butter

**Directions:**

1. **Preheat your oven to 450°F (232°C).** Wash and dry the potatoes, then prick them all over with a fork. Rub each potato with olive oil and season with salt and pepper. Place on a baking sheet and bake for about 1 hour and 15 minutes, or until fork-tender.
2. **Prepare the steak and shrimp.** Season the steak pieces with salt, pepper, garlic powder, and chili powder. Heat a cast iron skillet over medium-high heat with a little oil. Cook the steak pieces on each side for about 1 minute, or until browned. Remove and set aside. In the same skillet, cook the shrimp until they are pink and opaque, about 2 minutes per side.
3. **Assemble the loaded potatoes.** Slice the top off of each baked potato and scoop out some of the insides to make a well. Mix the scooped-out potato with butter, salt, and pepper to taste. Spoon the mixture back into each potato, then top with steak, shrimp, sour cream, chives, and cheddar cheese.
4. **Broil until the cheese is melted and bubbly,** about 2-3 minutes.

**Prep Time:** 15 minutes | **Cooking Time:** 1 hour 20 minutes | **Total Time:** 1 hour 35 minutes

**Kcal:** 690 kcal | **Servings:** 4 servings

04/04/2024

Shrimp Scampi

Dive into the simplicity and elegance of this Classic Garlic Butter Shrimp Scampi tonight! Perfect for a quick, yet utterly delicious dinner. 🍤🍝✨

_____Ingredients:_____
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley
- Red pepper flakes to taste (optional)
- 8 ounces linguine or your choice of pasta, cooked al dente

_____Directions:_____
1. Season the shrimp with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
3. In the same pan, reduce the heat to medium. Add the butter and garlic, cooking until the garlic is fragrant, about 1 minute.
4. Pour in the white wine and lemon juice, scraping any browned bits off the bottom of the pan. Let the sauce reduce by half, about 2-3 minutes.
5. Return the shrimp to the pan, add the parsley and red pepper flakes (if using), and stir well to combine. Cook for an additional 1-2 minutes, or until the shrimp are heated through.
6. Serve the shrimp over cooked pasta, garnished with more parsley if desired.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 350 kcal | Servings: 4 servings

04/04/2024

Classic BLT Sandwich

Who can resist a classic BLT with a twist? 🥓🍅🍞 Elevate your lunch with our gourmet BLT sandwich, featuring crispy bacon, fresh lettuce, and ripe tomatoes, all brought together with a homemade garlic aioli. It's a simple pleasure that never disappoints!

_____Ingredients:_____
- 8 slices of thick-cut bacon
- 4 large lettuce leaves, preferably romaine or butter lettuce
- 2 ripe tomatoes, sliced
- 8 slices of sourdough bread
- 4 tablespoons mayonnaise
- 1 clove garlic, minced
- Salt and pepper to taste

_____Directions:_____
1. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain.
2. In a small bowl, mix mayonnaise with minced garlic, salt, and pepper to make aioli.
3. Toast the sourdough bread slices until golden brown.
4. To assemble the sandwiches, spread a generous amount of garlic aioli on one side of each bread slice.
5. On four slices of bread, layer the lettuce leaves, followed by tomato slices and bacon. Top with the remaining slices of bread, aioli side down.
6. Cut each sandwich in half and serve immediately.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 650 kcal | Servings: 4 servings

04/04/2024

Easy Sponge Cake

Ingredients

Dry Ingredients
▢1 cup cake flour
▢⅞ cup white sugar - divided
▢½ teaspoon baking powder
▢¼ teaspoon salt
▢½ teaspoon cream of tartar - (optional)
Wet Ingredients
▢6 eggs - whites and yolks separated
▢⅓ cup vegetable oil
▢2 Tablespoons water
▢2 teaspoons honey
▢½ teaspoon vanilla extract

method
Beat Egg Whites
Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.
⅞ cup white sugar,6 eggs,½ teaspoon cream of tartar
Egg Yolk Mixture
In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.
⅞ cup white sugar,¼ teaspoon salt,6 eggs,2 Tablespoons water,2 teaspoons honey,½ teaspoon vanilla extract
Add Dry Ingredients and Oil
Make batter: Sift the flour and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.
1 cup cake flour,½ teaspoon baking powder,⅓ cup vegetable oil
Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.
Bake
Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

04/04/2024

Marble Cake

Ingredients
2 cups (236g) cake flour (spooned & leveled)*
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) tightly packed light brown sugar
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1 Tablespoon (15ml) pure vanilla extract
2/3 cup (160ml) buttermilk, at room temperature*
4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped

Milk Chocolate Frosting
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup (60ml) heavy cream, half-and-half, or whole milk
optional: chocolate or rainbow sprinkles for decorating

Instructions
Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don’t worry if it’s not perfect.
Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
Make the frosting: With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners’ sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it’s too sweet.
Frost and assemble cake: If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand, cake turntable, or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

04/04/2024

Strawberry Chocolate Cake

Ingredients

For the Cake:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
1 cup unsalted butter at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips melted and cooled to room temperature
For the Ganache:
3/4 cup semi-sweet chocolate chips or chopped chocolate
3/4 cup heavy cream
Garnish:
24 ounces strawberries

Instructions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Very good recipes

06/21/2024

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