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Emily Homemade Recipe, 308 E Broadway, Glendale (2025)

19/06/2025

Creamy Tomato & Chickpea Pasta

Ingredients:

12 oz pasta (penne, fusilli, or rotini)
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can crushed tomatoes
1 tbsp tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
1/2 cup full-fat coconut milk or heavy cream
1 tbsp nutritional yeast or grated Parmesan (optional)
Fresh parsley or basil, chopped (for garnish)

Directions:

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes until soft.
Add garlic and cook 30 seconds. Stir in chickpeas and cook for 2 minutes.
Mix in tomato paste, crushed tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
Stir in coconut milk and nutritional yeast (or Parmesan). Simmer 3–4 minutes until creamy.
Add cooked pasta and toss to coat. Thin with reserved pasta water if needed.
Serve warm, garnished with fresh herbs and more cheese if desired.

Cooking Time: 20 minutes | Servings: 4 | Calories: ~480 per serving

08/04/2025

Cheesy Garlic Butter Linguine with Beef

Ingredients:

8 oz linguine pasta
1 lb ground beef
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional, for a little heat)
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package directions until al dente. Drain and set aside.
Cook the ground beef: In a large skillet, heat 1 tablespoon of butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Season with salt and black pepper. Remove the beef from the skillet and set aside.
Prepare the garlic butter sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the cream and cheese: Pour in the heavy cream and stir to combine with the garlic butter. Allow the mixture to simmer for 2-3 minutes until it thickens slightly. Add the shredded mozzarella cheese and grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth and creamy.
Combine the beef and pasta: Add the cooked ground beef back into the skillet with the sauce. Stir to combine. Then, gently toss the cooked linguine into the skillet, making sure the pasta is well coated in the cheesy garlic butter sauce.
Season and serve: Taste the pasta and adjust the seasoning with additional salt and pepper if needed. If you like a little heat, sprinkle in the red pepper flakes.
Garnish and serve: Transfer the pasta to serving plates and garnish with fresh chopped parsley. Serve immediately while hot and creamy.

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Kcal: Approximately 600-700 kcal per serving

08/04/2025

Cheesy Garlic Chicken Wraps

Ingredients:

2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
4 large flour tortillas
3 tbsp butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional: 1/4 cup ranch or Caesar dressing for drizzling

Directions:

Prepare the garlic butter: In a small bowl, melt the butter and stir in the minced garlic. Set aside to allow the garlic to infuse into the butter.
Prepare the wraps: Lay the flour tortillas flat on a clean surface. Brush the melted garlic butter generously over one side of each tortilla.
Make the cheesy chicken filling: In a medium bowl, combine the shredded chicken, mozzarella cheese, cheddar cheese, Parmesan cheese, chopped parsley, salt, and black pepper. Mix everything together until well combined.
Assemble the wraps: Spoon the cheesy chicken mixture evenly across the center of each tortilla. Roll up each tortilla tightly, ensuring the filling is well enclosed.
Cook the wraps: Heat a large skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese inside has melted.
Serve: Remove from the skillet and cut each wrap in half. Drizzle with optional ranch or Caesar dressing for extra flavor.

Serve warm and enjoy!
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 18-20 minutes

08/04/2025

Crockpot Garlic Parmesan Chicken Pasta

Ingredients:

1.5 lbs boneless, skinless chicken breasts
3 cups chicken broth
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (8 oz) block cream cheese, softened
1 cup grated Parmesan cheese
1 tablespoon olive oil
12 oz (340g) penne or your favorite pasta
1/4 cup chopped fresh parsley (optional, for garnish)

Directions:

Place the chicken breasts in the crockpot. Pour in the chicken broth, then sprinkle the garlic powder, onion powder, paprika, black pepper, and salt over the chicken.
Add the cream cheese on top of the chicken and pour in the olive oil. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and easily shreds with a fork.
Once the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir in the grated Parmesan cheese until it's well combined.
While the chicken is cooking, cook the pasta according to package instructions, then drain.
Add the cooked pasta to the crockpot and stir everything together so the pasta gets coated with that creamy garlic Parmesan sauce.
Sprinkle with fresh parsley for garnish, if desired, and serve immediately.

Prep Time: 10 minutes | Cook Time: 4-6 hours (low) or 2-3 hours (high)
Total Time: 4-6 hours (depending on crockpot setting)
Kcal: 550 kcal per serving (approx.)
Servings: 6

08/04/2025

Creamy Philly Cheesesteak Pasta

Ingredients:

1 lb (450g) steak (ribeye or flank steak), thinly sliced
12 oz (340g) penne or rigatoni pasta
1 tablespoon olive oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 ½ cups shredded provolone cheese (or mozzarella)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne or rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Cook the steak: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes until browned and cooked through. Remove the steak from the skillet and set aside.
Sauté the veggies: In the same skillet, add the sliced onion and bell pepper. Sauté for 5-6 minutes, until they are soft and slightly caramelized. Add the minced garlic and cook for another 1 minute until fragrant.
Make the creamy sauce: Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly. Then, stir in the heavy cream and bring it back to a simmer. Let it cook for another 2-3 minutes until the sauce thickens slightly.
Combine the ingredients: Add the cooked pasta and steak back into the skillet with the creamy sauce. Stir in the shredded provolone (or mozzarella) cheese and continue to cook for 1-2 minutes until the cheese has melted and the pasta is well coated.
Season and garnish: Season with salt and pepper to taste. Garnish with fresh chopped parsley.
Serve: Serve immediately while hot and enjoy the creamy, cheesy goodness!

Prep Time: 10 minutes | Cook Time: 15 minutes
Total Time: 25 minutes
Kcal: Approximately 600-700 kcal per serving
Servings: 4

08/04/2025

MONTEREY CHICKEN SPAGHETTI

Ingredients:

1 lb chicken breast, cooked and shredded
8 oz spaghetti
1 cup Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green onions, chopped (for garnish)

Directions:

Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Prepare the chicken: While the pasta cooks, shred the cooked chicken breast into bite-sized pieces.
Make the sauce: In a medium saucepan, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir over medium heat until well combined and warmed through.
Mix the pasta and chicken: In a large bowl, combine the cooked spaghetti, shredded chicken, Monterey Jack cheese, and sharp cheddar cheese. Pour the creamy sauce over the pasta and chicken mixture. Stir until everything is evenly coated.
Bake: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased 9x13-inch baking dish. Top with additional shredded cheese, if desired, and bake for 20-25 minutes, or until the top is golden and bubbly.
Garnish and serve: Remove from the oven and sprinkle with chopped green onions. Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Kcal: 350 kcal per serving (approx.)
Servings: 6

08/04/2025

One-Pot Spicy Honey Garlic Chicken Pasta

Ingredients:

8 oz pasta (penne or fusilli)
1 lb (450 g) chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce
1 teaspoon red pepper flakes (adjust to taste)
1 cup chicken broth
1 cup bell peppers, sliced (any color)
1 cup broccoli florets
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta according to the package directions until al dente. Drain and set aside.
In a large skillet or deep pan, heat the olive oil over medium heat. Add the chicken and cook for 5–6 minutes until fully cooked and lightly browned.
Stir in the minced garlic and cook for 1 minute, just until it smells amazing.
Add the honey, soy sauce, and red pepper flakes. Stir everything together so the chicken gets coated in the sweet and spicy sauce.
Pour in the chicken broth, then add the sliced bell peppers and broccoli. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 6–8 minutes, or until the veggies are tender.
Add the cooked pasta to the skillet and toss everything together so the noodles soak up that flavorful sauce.
Taste and season with salt and pepper as needed. Sprinkle with fresh parsley and serve warm.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 500 kcal per serving (approx.)
Servings: 4

08/04/2025

Pistachio Ricotta Icebox Pie

Ingredients:

1 pre-made graham cracker crust
1 package (3.4 ounces) instant pistachio pudding mix
1 1/2 cups ricotta cheese
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup crushed pistachios (for garnish)
Maraschino cherries (optional, for garnish)

Directions:

Prepare the filling: In a large bowl, whisk together the instant pistachio pudding mix and ricotta cheese until smooth and well combined.
Make the whipped cream: In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold together: Gently fold the whipped cream into the pistachio and ricotta mixture until everything is well incorporated.
Fill the crust: Spoon the mixture into the pre-made graham cracker crust, spreading it evenly.
Chill: Cover and refrigerate the pie for at least 4 hours, or until it's firm and set.
Garnish and serve: Before serving, sprinkle the top with crushed pistachios and garnish with maraschino cherries, if desired. Slice and enjoy the creamy, nutty dessert!

Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8-10

08/04/2025

Pistachio Fluff 🍍🍒

Ingredients:

1 package (3.4 ounces) instant pistachio pudding mix
1 can (20 ounces) crushed pineapple, undrained
1 cup miniature marshmallows
1/2 cup chopped pecans or walnuts (optional)
1 tub (8 ounces) whipped topping, thawed
Maraschino cherries, for garnish (optional)

Directions:

Prepare the base: In a large mixing bowl, combine the instant pistachio pudding mix and the undrained crushed pineapple. Stir until the pudding mix is fully dissolved and the mixture thickens.
Add the fluff ingredients: Fold in the miniature marshmallows, chopped pecans or walnuts (if using), and whipped topping. Mix gently until everything is well combined.
Chill: Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the fluff to firm up.
Garnish and serve: Before serving, garnish with maraschino cherries if desired. Serve chilled and enjoy the creamy, nutty goodness!

Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Kcal: 180-200 kcal per serving (approx.)
Servings: 6-8

08/04/2025

Pistachio Dream Cookie Bars

Ingredients:

1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped pistachios (plus more for topping)
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1 cup sweetened condensed milk

Directions:

Prepare the crust: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside. In a medium bowl, combine the yellow cake mix, melted butter, egg, and vanilla extract. Stir until a dough forms.
Press the dough into the pan: Spread the dough evenly in the bottom of the prepared pan to form a crust. Use a spatula or your fingers to smooth it out.
Add pistachios and chocolate chips: Sprinkle the chopped pistachios, white chocolate chips, and semi-sweet chocolate chips over the dough.
Pour the condensed milk: Pour the sweetened condensed milk evenly over the entire surface, making sure to cover the pistachios and chocolate chips.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden and the center is set.
Cool and serve: Remove from the oven and allow the cookie bars to cool completely in the pan. Once cooled, sprinkle with additional chopped pistachios, slice into bars, and enjoy!

Prep Time: 10 minutes
Baking Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 12-15 squares

08/04/2025

Pistachio Raspberry Truffles 🌰🍇

Ingredients:

1 cup (120g) pistachios, shelled
1/2 cup (80g) dried raspberries
1/2 cup (50g) almond flour
2 tbsp maple syrup
1 tbsp coconut oil, melted
1/4 tsp salt
Crushed pistachios, for coating

Directions:

Process the pistachios: In a food processor, add the shelled pistachios and pulse until finely ground, resembling a coarse meal.
Add the raspberries: Add the dried raspberries to the food processor and pulse again until they are well incorporated with the pistachios.
Add remaining ingredients: Add the almond flour, maple syrup, melted coconut oil, and salt to the food processor. Process everything together until a sticky dough forms.
Form the truffles: With your hands, take small portions of the dough and roll them into bite-sized balls. If the dough is too sticky, dampen your hands slightly with water to make rolling easier.
Coat the truffles: Place crushed pistachios in a small bowl. Roll each truffle in the crushed pistachios until fully coated.
Chill: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Serve and enjoy: Once chilled, enjoy these delightful Pistachio Raspberry Truffles as a sweet and nutty treat!

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 12-15 truffles

08/04/2025

Chocolate Ooey Gooey Cake 🍫🍰

Ingredients:

For the Cake:
1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
For the Peanut Butter Filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup butter, melted
For the Topping:
1 cup semi-sweet chocolate chips
1/4 cup heavy cream

Directions:

Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. In a large bowl, combine the chocolate cake mix, eggs, water, and oil. Mix until smooth, then pour the batter into the prepared dish and spread it out evenly. In a separate bowl, beat together the peanut butter, softened cream cheese, vanilla, powdered sugar, and melted butter until creamy and fluffy. Drop spoonfuls of this peanut butter filling over the cake batter, then use a knife to gently swirl it into the top of the batter don’t overmix, you want ribbons of filling throughout. Bake for 35 to 40 minutes, until the center is just set and the edges are slightly crisp. While the cake cools slightly, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat, stir in the chocolate chips, and let sit for 2 minutes, then whisk until glossy and smooth. Pour the warm ganache over the slightly cooled cake and spread it out to cover. Let it sit for about 15 minutes so the topping sets just a bit before slicing into squares and diving into that rich, ooey gooey deliciousness.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 350 kcal per serving (approx.)
Servings: 12-16

Emily Homemade Recipe

19/06/2025

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