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Recipes World, Lawrence, KS (2025)

04/25/2025

Comforting Chicken & Rice Bowls with Garlic Sauce
Garlic Chicken Rice Bowls – Warm, Creamy & Full of Comfort
Ingredients:
For the Chicken:
1 ½ lbs boneless, skinless chicken thighs or breasts, diced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
For the Rice:
2 cups cooked jasmine or basmati rice (or your favorite rice)
1 tablespoon butter (optional, for fluffing)
For the Garlic Sauce:
3 tablespoons butter
5 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk (or half & half for extra creaminess)
½ teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese (optional for richness)
Optional Toppings:
Steamed broccoli
Sliced green onions
Chopped parsley
Red pepper flakes for heat
Directions:
Cook the Chicken:
In a skillet over medium heat, add olive oil. Toss in diced chicken and sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until golden and cooked through. Set aside.
Make the Garlic Sauce:
In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Whisk in flour and cook for 1 more minute to form a roux. Slowly whisk in milk until smooth. Stir frequently until the sauce thickens (about 5–7 minutes). Add salt, pepper, and Parmesan if using. Simmer until creamy.
Assemble the Bowls:
Fluff the warm rice with butter, if desired. Divide rice among bowls, top with garlic chicken, drizzle generously with garlic sauce, and add any extra toppings.
Serve Warm & Enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 550 kcal per serving | Servings: 4–6 bowls

04/25/2025

Garlic Herb Chicken & Carrot Plate 🥕🍗
A comfort food dinner idea that’s juicy, cozy, and packed with flavor!
📝 Ingredients:
1 boneless skinless chicken thigh
2–3 whole carrots, peeled
¾ cup mashed potatoes (with skins)
1 tbsp olive oil or butter
1 tsp garlic (minced)
½ tsp Italian herbs
Salt and black pepper, to taste
Optional: fresh parsley for garnish
🍽️ How to Make It:
1️⃣ Roast the Carrots:
Toss whole carrots in olive oil, Italian herbs, salt, and pepper. Roast at 400°F for 25–30 minutes until tender and golden. This is a bold roasted veggie upgrade for any plate.
2️⃣ Cook the Chicken:
Season chicken with garlic, herbs, salt, and pepper. Pan-sear in butter over medium-high heat for 4–5 minutes per side until golden and juicy. This step gives you a flavor-packed protein highlight.
3️⃣ Make the Mashed Potatoes:
Boil red or gold potatoes (skin on) until fork tender. Mash with butter, salt, and a splash of milk or cream for a creamy comfort food classic.
4️⃣ Plate It Up:
Spoon mashed potatoes into your bowl, top with the herb chicken and roasted carrots. Spoon over any pan drippings for an extra-savory finishing touch.
5️⃣ Garnish & Serve:
Sprinkle with fresh parsley and serve warm. This cozy homestyle dinner plate is ready to steal the show!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: ~480 per serving | Protein: ~30g per serving

04/25/2025

Crispy Battered Fish Fillets
Ingredients:
• 1 pound fresh white fish fillets (cod, haddock, or po***ck)
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 cup cold sparkling water
• Vegetable oil for frying
Directions:
1. Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into smaller portions if desired.
2. In a large mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, garlic powder, onion powder, and paprika. Mix well.
3. Gradually whisk in the cold sparkling water until you get a smooth, thick batter. Avoid overmixing.
4. Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
5. Dip each fish fillet into the batter, ensuring it is well-coated. Let any excess batter drip off.
6. Carefully lower the fish fillets into the hot oil, frying them in batches to avoid overcrowding the pan.
7. Fry for 3-5 minutes on each side or until the batter is golden brown and crispy and the fish is cooked through.
8. Remove the fillets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve immediately with tartar sauce, lemon wedges, or your favorite sides.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings

04/25/2025

Spinach Garlic Meatballs Stuffed with Mozzarella
Savory Spinach & Garlic Mozzarella-Stuffed Meatballs Delight
Ingredients:
1 lb ground beef
1 cup fresh spinach, finely chopped
3 garlic cloves, minced
1/2 cup grated Parmesan cheese

04/25/2025

Cannoli Cream Pie
Ingredients:
8 oz cream cheese (softened)
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup whole milk ricotta
3/4 cup confectioners sugar
dash of cinnamon
1/2 teaspoon orange zest (optional)
3/4 cup mini chocolate chips
1 9-inch store bought graham cracker pie crust
Topping:
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar
Instructions:
Using an electric mixer beat cream cheese until smooth and creamy.
Add in heavy cream and beat on high until it thickens and stiff peaks form.
Reduce speed and mix in ricotta, confectioners sugar, cinnamon and orange zest until blended.
Fold in 1/2 cup chocolate chips.
Spread mixture into crust.
Chill for 3-4 hours or preferably overnight until set.
Before serving prepare whipped cream topping.
Pour heavy cream in a medium bowl and mix on high using a whisk attachment until stiff peaks form then fold in confectioners sugar. Spread on top of set cheesecake.
2 tablespoons confectioners' sugar chips.

04/25/2025

German Potato Pancakes
Ingredients:
°1 small onion
°1 pound potatoes
°1 Medium-sized egg
°3 tbsp flour
°1 pinch pepper
°1 pinch salt
°1 oil (for frying)
*Methods:
Grate onions and potatoes using a box grater or food processor.
In a bowl, beat the egg. Add grated onions, potatoes, flour, pepper and salt and mix well.
Heat oil in a large frying pan on medium heat.
Using 1/4 cup scale, pour the mixture into hot oil. Flatten the mixture to form a pie shape.
Fry the pie for 3 minutes on each side, or until golden brown.
Repeat with the remaining mixture, adding more oil if necessary.
In a bowl, beat the egg. Add grated onions, potatoes, flour, pepper, and salt and mix well.

04/25/2025

Biscoff Cookie Butter Cheesecake ✨
A luxurious and creamy cheesecake infused with Biscoff cookie butter, layered on a buttery Biscoff crust, and topped with more velvety cookie butter. Pure indulgence for dessert lovers! 😍
📝 Ingredients
For the Crust:
• 2 cups Biscoff cookie crumbs 🍪
• ¼ cup granulated sugar 🍬
• ½ cup unsalted butter, melted 🧈
For the Cheesecake Filling:
• 16 oz cream cheese, softened 🍰
• ¾ cup granulated sugar 🍬
• 1 cup Biscoff cookie butter 🍪
• 3 large eggs 🥚
• 1 tsp vanilla extract 🌼
• ½ cup heavy cream 🥛
For the Topping:
• ¾ cup Biscoff cookie butter, melted 🍪
• Extra Biscoff cookie crumbs for garnish 🌟
👨‍🍳 Instructions
1️⃣ Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the Biscoff cookie crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a greased springform pan. Bake for 8–10 minutes, then let cool.
2️⃣ Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the Biscoff cookie butter and mix until combined. Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until smooth. Pour the filling over the cooled crust.
3️⃣ Bake the Cheesecake: Place the springform pan in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides (water bath). Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4️⃣ Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
5️⃣ Add the Topping: Spread the melted Biscoff cookie butter over the top of the chilled cheesecake. Sprinkle extra Biscoff cookie crumbs on top for garnish.
6️⃣ Serve & Enjoy: Slice and serve this decadent dessert with a dollop of whipped cream, if desired.
🔥 Pro Tips:
🌟 Warm the Biscoff cookie butter slightly for an easy drizzle.
🧈 Substitute with gingersnap cookies for a spiced twist on the crust.
🍫 Add a swirl of chocolate ganache for an extra indulgent layer.
A rich, creamy, and utterly irresistible dessert that’s a cookie lover’s dream! 🍪✨ Enjoy! 😍
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 4 hours 85 mins
2️⃣ Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the Biscoff cookie butter and mix until combined. Beat in the eggs individually, followed by the vanilla extract and heavy cream. Mix until smooth. Pour the filling over the cooled crust.

04/25/2025

Lemon garlic butter chicken served with creamy parmesan linguine
Ingredients:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 tsp Italian seasoning
Salt and pepper, to taste
1/2 tsp paprika
3 tbsp butter, divided
3 cloves garlic, minced
Fresh parsley, chopped (for garnish)
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 tsp garlic powder
Fresh parsley, chopped (for garnish)
Instructions
Step-by-Step Directions:
Step 1: Cook the Linguine
Start by cooking the linguine in a large pot of salted water according to the package instructions. Once the pasta is al dente, drain it, reserving a bit of the pasta water to help adjust the sauce’s consistency later. Set the pasta aside.
Step 2: Season and Cook the Chicken Bites
While the pasta is cooking, season the chicken pieces with salt, pepper, Italian seasoning, paprika, and lemon zest. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once the butter is melted, add the seasoned chicken pieces and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Prepare the Lemon Garlic Butter Sauce
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic. Once fragrant, pour in the lemon juice and allow it to simmer for a minute, letting the flavors combine. The sauce will begin to thicken slightly.
Step 4: Make the Parmesan Sauce
To the skillet, add the heavy cream and garlic powder. Stir to combine and let it simmer for 3-4 minutes, allowing the sauce to thicken. Then, gradually stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth, creamy mixture. Season with additional salt and pepper to taste. If the sauce becomes too thick, you can add a bit of reserved pasta water to reach your desired consistency.
Step 5: Combine the Pasta, Chicken, and Sauce
Once the sauce is ready, add the cooked linguine to the skillet, tossing it to coat the pasta in the creamy sauce. Then, return the cooked chicken pieces to the skillet and toss everything together until the chicken and pasta are well-coated in the sauce.
Step 6: Serve and Garnish
Serve the pasta on plates, garnished with freshly chopped parsley for a pop of color. You can also add an extra sprinkle of Parmesan cheese if you desire.

04/25/2025

Melt-in-Your-Mouth Garlic Butter Chicken Bacon Bombs
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 8 slices bacon
- 1/2 cup butter, melted
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Fresh parsley, chopped for garnish
Instructions:
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Cut the chicken breasts into bite-sized chunks.
3. In a bowl, combine the melted butter, minced garlic, salt, pepper, paprika, thyme, and oregano.
4. Dip each chicken chunk into the garlic butter mixture until well coated.
5. Take a piece of bacon and wrap it around a chicken chunk, securing it with a toothpick.
6. Place the bacon-wrapped chicken bombs on the prepared baking sheet.
7. Drizzle any remaining garlic butter mixture over the chicken bombs.
8. Bake in the preheated oven for 25 minutes.
9. Remove the chicken bombs from the oven and sprinkle with mozzarella and parmesan cheese.
10. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
11. Garnish with chopped parsley before serving. Enjoy these melt-in-your-mouth garlic butter chicken bacon bombs hot out of the oven!

04/25/2025

Cornstarch Milk Flan 📝 Ingredients: 1 liter of whole milk 5 tablespoons sugar (adjust to taste) 6 heaping tablespoons cornstarch 1 teaspoon alcohol-free vanilla extract Ground cinnamon (optional, for garnish) 👨 🍳 Directions: In a large saucepan, dissolve the cornstarch in a small portion of cold milk, stirring well to avoid lumps. Add the remaining milk and sugar, mixing thoroughly. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or whisk. Continue stirring until the mixture thickens and reaches a flan-like consistency. Remove from heat and stir in the vanilla extract. Pour the mixture into individual ramekins or one large mold. Let it cool to room temperature, then refrigerate for at least 2 hours. Before serving, sprinkle with ground cinnamon if desired. ⏱️ Time & Nutrition: Prep Time: 10 min Cooking Time: 15 min Total Time: 25 min (+ chilling) Calories: 180 kcal per serving Servings: 6

04/23/2025

Raspberry Cheesecake Cupcakes 🍓🧁
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
2 tablespoons raspberry jam
For the Raspberry Compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Directions:
Preheat the Oven: Set your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
Prepare the Crust: In a bowl, mix graham cracker crumbs with melted butter until the texture resembles wet sand. Spoon about a tablespoon of the mixture into each cupcake liner and press down firmly to form the crust. Set aside.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined.
Fold in Berries: Gently fold in the fresh raspberries and raspberry jam. Be careful not to overmix—you want nice swirls and whole berries scattered throughout.
Fill and Bake: Divide the cheesecake mixture evenly among the cupcake liners, filling each about 3/4 full. Bake for 20–22 minutes, or until the centers are slightly set but still have a little jiggle. Let them cool completely in the pan, then transfer to the fridge to chill for at least 2 hours.
Make the Raspberry Compote: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring gently, until the berries break down and the mixture begins to simmer (about 5–6 minutes). Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let cool.
Top and Serve: Once the cupcakes are chilled, spoon a generous amount of raspberry compote on top of each one. Garnish with extra fresh raspberries if you like for a stunning finish!
Nutritional Information:
⏰ Prep Time: 20 minutes | 🔥 Cooking Time: 22 minutes | ⏳ Total Time: 42 minutes
⚡ Calories per serving: ~320 kcal | 🍽️ Servings: 12 cupcakes

04/23/2025

Cream Cheese and Bacon Stuffed Doritos Chicken 🤤🤤
Ingredients:
4 boneless, skinless chicken breasts
1 cup cream cheese, softened
1/2 cup cooked bacon, crumbled
1 cup shredded mozzarella cheese
2 cups nacho cheese-flavored Doritos, crushed into fine crumbs
1 cup all-purpose flour
2 large eggs, beaten
1 tablespoon milk
Salt and pepper to taste
2 tablespoons olive oil
Directions:
Prepare the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Prepare the Filling: In a medium bowl, mix together the softened cream cheese, crumbled bacon, and shredded cheese. Season with salt and pepper to taste.
Stuff the Chicken: Spoon the cream cheese mixture into each chicken breast pocket, stuffing it evenly. Use toothpicks to secure the edges of the chicken breasts if needed.
Prepare the Breading Station: Place the crushed Doritos in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, whisk together the beaten eggs and milk.
Bread the Chicken: Roll each stuffed chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, then roll it in the crushed Doritos, pressing the crumbs onto the chicken to coat it well.
Cook the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and sear for 2-3 minutes per side until golden brown.
Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is hot and bubbly.
Serve: Remove the toothpicks and let the chicken rest for 5 minutes before serving. Serve hot and enjoy!

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