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Orlando Doyle, 380 Lafayette Street, New York, NY (2026)

09/16/2026

🥬🧄 Cheesy Garlic Baked Cabbage

Tender roasted cabbage with crispy caramelized edges, buttery garlic seasoning, and a golden Parmesan-cheese topping. Cheap, simple, and surprisingly satisfying.

Ingredients

1 large head green cabbage
3 tbsp olive oil
2 tbsp melted butter
3 cloves garlic, minced
1 tsp garlic powder
½ tsp onion powder
1 tsp smoked paprika
¾ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes, optional
½ cup grated Parmesan cheese
½ cup shredded mozzarella or cheddar, optional
Fresh parsley for garnish

Directions: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Cut the cabbage into ¾–1-inch thick steaks or wedges. Keep part of the core attached so the pieces hold together while roasting.

Combine the olive oil, melted butter, minced garlic, garlic powder, onion powder, paprika, salt, pepper, and optional red pepper flakes.

Arrange the cabbage in a single layer and generously brush both sides with the garlic-butter mixture.

Bake for 20 minutes, carefully flip the cabbage, and roast for another 15 minutes.

Sprinkle Parmesan and optional mozzarella or cheddar over the cabbage. Return to the oven for 5–8 minutes, until the cheese is melted and the cabbage has beautifully browned, crispy edges. 🧀🔥

For extra caramelization, broil for 1–2 minutes at the end, watching carefully.

Finish with fresh parsley and serve hot.

Serves: 4–6 | Prep: 10 minutes | Cook: 40–45 minutes

09/16/2026

🧀🥖 Quick Cheesy Garlic Bread Snack

A fast oven snack with crispy bread, buttery garlic flavor, and bubbling melted cheese. Perfect when you want something warm and savory without making a full meal.

Ingredients

4 slices thick bread, Texas toast, or French bread
3 tbsp butter, softened
2 cloves garlic, minced
1 cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
2 tbsp grated Parmesan
½ tsp Italian seasoning
¼ tsp garlic powder
Pinch of black pepper
Chopped parsley, optional
Marinara or ranch for dipping, optional

Directions: Preheat the oven to 400°F (200°C). Mix the softened butter with minced garlic and garlic powder, then spread generously over each piece of bread.

Arrange the bread on a baking sheet. Top with mozzarella, cheddar, Parmesan, Italian seasoning, and a little black pepper.

Bake for 7–10 minutes, until the bread is crisp around the edges and the cheese is completely melted and bubbling. 🧀🔥

For an extra-golden top, broil for 1–2 minutes, watching closely so it doesn't burn.

Slice into strips or bite-sized pieces and serve immediately with warm marinara or ranch for dipping.

Serves: 2–4 | Prep: 5 minutes | Bake: 7–10 minutes

09/16/2026

🌶️🍅 Spicy Italian Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory Italian beef-and-rice filling, smothered in spicy tomato sauce and baked until tender and bubbling. A hearty comfort-food dinner with a little kick. 🔥

Ingredients

1 large head green cabbage
1 lb ground beef
½ lb Italian sausage, mild or hot
1 cup cooked white rice
1 small onion, finely diced
3 cloves garlic, minced
1 large egg
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp smoked paprika
½–1 tsp crushed red pepper flakes
½ tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley

For the Spicy Tomato Sauce

1 jar (24 oz) marinara sauce
1 can (14.5 oz) crushed or diced tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½–1 tsp crushed red pepper flakes
1 tsp Italian seasoning
1 tsp sugar, optional
Salt and pepper to taste

For Topping

1 cup shredded mozzarella
¼ cup grated Parmesan
Fresh parsley or basil

Directions: Preheat the oven to 375°F (190°C). Bring a large pot of water to a gentle boil. Carefully remove the cabbage leaves and boil them for about 2–3 minutes, just until flexible. Drain and cool.

Combine the ground beef, Italian sausage, cooked rice, onion, garlic, egg, Parmesan, mozzarella, Italian seasoning, oregano, paprika, red pepper flakes, salt, pepper, and parsley.

For the sauce, heat olive oil in a saucepan. Cook the garlic for about 30 seconds, then add marinara, tomatoes, red pepper flakes, Italian seasoning, and optional sugar. Simmer for 5–10 minutes.

Spread a layer of spicy tomato sauce across the bottom of a 9×13-inch baking dish.

Place about ⅓ cup filling near the base of each cabbage leaf. Fold the sides inward and roll tightly like a burrito. Arrange the rolls seam-side down in the baking dish.

Pour the remaining spicy tomato sauce generously over the cabbage rolls. Cover tightly with foil and bake for 60–70 minutes, until the filling reaches 160°F (71°C) and the cabbage is tender.

Remove the foil, sprinkle with mozzarella and Parmesan, and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbling. For a golden top, broil for 1–2 minutes. 🧀🔥

Finish with fresh parsley or basil and serve with crusty garlic bread.

Serves: 6 | Prep: 30 minutes | Bake: 70–85 minutes

09/16/2026

🥒🐟🌽 Cucumber Salad with Tuna and Corn

A fresh, creamy, protein-packed salad made with crisp cucumbers, flaky tuna, sweet corn, red onion, and a tangy creamy dressing. Perfect for a quick lunch, light dinner, or meal prep.

Ingredients

2 cans (5 oz each) tuna, drained well
2 large cucumbers, diced or sliced
1 can (15 oz) sweet corn, drained
¼ small red onion, finely diced
2 tbsp chopped green onions
2 tbsp fresh parsley or dill
⅓ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ tsp paprika, optional

Directions: Drain the tuna and corn thoroughly. Cut the cucumbers into bite-sized pieces and place them in a large bowl with the tuna, corn, red onion, and green onions.

In a separate bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, garlic powder, salt, pepper, and optional paprika.

Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated. Fold in the fresh parsley or dill. 🥒🌽

Refrigerate for 15–30 minutes before serving for the best flavor. If your cucumbers release a lot of water, lightly salt and drain them before assembling the salad.

Serves: 4 | Prep: 10–15 minutes | No cooking required

09/16/2026

🥩🥔🧀 Dairyland Casserole

A hearty old-fashioned comfort casserole made with seasoned ground beef, tender potatoes, creamy sauce, vegetables, and plenty of melted cheese. It’s simple, filling, and perfect for a family dinner.

Ingredients

1½ lbs ground beef
5 medium potatoes, peeled and thinly sliced
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
½ cup sour cream
½ cup milk
1 can (15 oz) corn, drained
2 cups shredded cheddar cheese, divided
½ cup shredded mozzarella cheese, optional
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
¾ tsp salt
½ tsp black pepper
Chopped parsley or green onions, optional

Directions: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Brown the ground beef with the diced onion in a large skillet. Drain excess grease, then add the garlic, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.

In a bowl, combine the cream of mushroom soup, sour cream, and milk until smooth.

Arrange half of the sliced potatoes in the baking dish. Layer with half the ground beef, half the corn, some of the creamy sauce, and about ½ cup cheddar cheese. Repeat the layers with the remaining potatoes, beef, corn, and sauce.

Cover tightly with foil and bake for 50–60 minutes, or until the potatoes are fork-tender.

Remove the foil and sprinkle the remaining cheddar and optional mozzarella generously over the top. Bake uncovered for another 15–20 minutes, until the cheese is melted, bubbling, and beautifully golden. 🧀🔥

Let the casserole rest for 10 minutes before serving.

Serves: 6–8 | Prep: 20 minutes | Bake: 65–80 minutes

09/16/2026

🍝🧀 Stuffed Rondelli

A cozy Italian-inspired baked pasta made with rolled pasta sheets filled with creamy ricotta, ham, spinach, and cheese, then covered in rich tomato and béchamel sauces and baked until bubbling and golden.

Ingredients

10–12 fresh lasagna sheets
15 oz ricotta cheese
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
6 oz sliced ham, chopped
2 cups fresh spinach, chopped
1 large egg
½ tsp garlic powder
½ tsp Italian seasoning
Salt and black pepper to taste
2 cups marinara sauce
Fresh parsley or basil for garnish

For the Creamy Béchamel Sauce

3 tbsp butter
3 tbsp all-purpose flour
2½ cups whole milk
¼ cup grated Parmesan
¼ tsp nutmeg, optional
Salt and black pepper to taste

Directions: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

For the filling, combine ricotta, ½ cup mozzarella, Parmesan, chopped ham, spinach, egg, garlic powder, Italian seasoning, salt, and pepper.

Lay out each pasta sheet and spread a thin, even layer of filling across it. Roll tightly from one end to the other. Cut each roll into 2–3 thick rounds to create the classic rondelli spirals.

For the béchamel, melt the butter in a saucepan. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and cook over medium heat until smooth and thickened. Stir in Parmesan, optional nutmeg, salt, and pepper.

Spread the marinara sauce across the bottom of the baking dish. Arrange the stuffed rondelli cut-side up, nestled closely together.

Pour the creamy béchamel generously over the pasta, then sprinkle with the remaining mozzarella and a little extra Parmesan. 🧀

Cover with foil and bake for 20 minutes. Remove the foil and bake another 15–20 minutes, until bubbling and beautifully golden. Broil for 1–2 minutes if you want a deeply browned cheesy top.

Let rest for 5–10 minutes, then garnish with parsley or basil and serve hot.

Serves: 6 | Prep: 25 minutes | Bake: 35–40 minutes

09/16/2026

🥑🥚 Keto Avocado Egg Salad

A creamy, satisfying low-carb egg salad made with hard-boiled eggs, ripe avocado, mayo, fresh herbs, and a touch of lemon. Great for a quick keto-friendly lunch or snack.

Ingredients

6 large hard-boiled eggs, peeled
2 ripe avocados
2 tbsp mayonnaise
1 tbsp fresh lemon or lime juice
1 tsp Dijon mustard
2 tbsp finely diced red onion
1 tbsp chopped fresh chives or green onions
¼ tsp garlic powder
¼ tsp smoked paprika
Salt and black pepper to taste
2 tbsp cooked crumbled bacon, optional
Fresh parsley or cilantro, optional

Directions: Roughly chop the hard-boiled eggs and place them in a mixing bowl.

Cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Gently mash the avocado with a fork, leaving a few chunks for texture.

Add the mayonnaise, lemon or lime juice, Dijon mustard, red onion, chives, garlic powder, paprika, salt, and pepper. Fold everything together gently until creamy but still slightly chunky.

For extra flavor and crunch, stir in some crispy crumbled bacon. 🥓🥑

Chill for 15–20 minutes before serving, or enjoy immediately. A little extra citrus juice on top can help slow the avocado from browning.

Serves: 3–4 | Prep: 10 minutes | Approx. net carbs: 2–4g per serving, depending on ingredients and portion size.

09/16/2026

🍝🧄 Spaghetti Aglio e Olio

A classic Italian pasta made with spaghetti, plenty of golden garlic, extra-virgin olive oil, red pepper flakes, and fresh parsley. Simple ingredients, big flavor, and ready in about 20 minutes.

Ingredients

12 oz spaghetti
⅓ cup extra-virgin olive oil
6–8 cloves garlic, thinly sliced
½–1 tsp red pepper flakes
½ cup reserved pasta water
¼ cup fresh parsley, finely chopped
Salt to taste
Freshly ground black pepper, optional
¼ cup grated Parmesan, optional
Fresh lemon juice, optional

Directions: Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to the package directions. Before draining, reserve about 1 cup of pasta water.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and cook gently for about 2–3 minutes, stirring frequently, until pale golden and fragrant. Don't let the garlic turn dark brown or it can become bitter.

Add the red pepper flakes and cook for about 20–30 seconds.

Transfer the drained spaghetti directly into the skillet. Add about ¼ cup reserved pasta water and toss vigorously until the olive oil and starchy water emulsify into a silky sauce that coats every strand. Add additional pasta water a little at a time if needed.

Stir in the fresh parsley and season to taste. Finish with a drizzle of extra-virgin olive oil. 🍝🧄🔥

Serve immediately with optional Parmesan, extra red pepper flakes, or a small squeeze of fresh lemon.

Serves: 4 | Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes

09/16/2026

🥩🧅 Salisbury Steak with Mushroom & Onion Gravy

Classic comfort food featuring juicy seasoned beef patties smothered in a rich mushroom-and-onion brown gravy. Perfect served with creamy mashed potatoes, egg noodles, or rice.

Ingredients

For the Salisbury Steaks

1½ lbs ground beef
½ cup breadcrumbs
1 large egg
¼ cup finely diced onion
2 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tbsp ketchup
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
½ tsp black pepper
1 tbsp butter or olive oil

For the Mushroom Gravy

8 oz mushrooms, sliced
1 large onion, thinly sliced
2 tbsp butter
2 tbsp all-purpose flour
2½ cups beef broth
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish

Directions: Combine the ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix gently and shape into 5–6 oval patties.

Heat butter or oil in a large skillet over medium-high heat. Brown the patties for about 3–4 minutes per side. They don't need to be completely cooked through yet. Transfer them to a plate.

In the same skillet, melt 2 tablespoons butter. Add the sliced mushrooms and onions and cook for 6–8 minutes, until softened and nicely browned.

Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, ketchup, Dijon mustard, garlic powder, and thyme.

Return the Salisbury steaks to the skillet and spoon some gravy over them. Reduce the heat, cover, and simmer for 15–20 minutes, until the patties reach 160°F (71°C) and the gravy becomes thick and savory.

Serve the Salisbury steak over creamy mashed potatoes and generously spoon that mushroom-and-onion gravy over everything. 🥔🥩

Serves: 5–6 | Prep: 15 minutes | Cook: 30 minutes

09/16/2026

🍤🧀 Cheesy Shrimp Egg Rolls

Crispy golden egg rolls packed with juicy seasoned shrimp, gooey melted cheese, peppers, onions, and a creamy filling. Perfect as an appetizer, snack, or fun family dinner.

Ingredients

1 lb raw shrimp, peeled, deveined, and chopped
10–12 egg roll wrappers
1 tbsp butter
1 tbsp olive oil
½ green bell pepper, finely diced
½ red bell pepper, finely diced
½ small onion, finely diced
2 cloves garlic, minced
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup shredded cheddar or Monterey Jack
1 tsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper
Salt to taste
Oil for frying
Water for sealing wrappers

Directions: Heat the butter and olive oil in a skillet over medium-high heat. Add the peppers and onion and sauté for 3–4 minutes until slightly softened.

Add the garlic and chopped shrimp. Season with Cajun seasoning, garlic powder, paprika, pepper, and a little salt. Cook for 2–3 minutes, just until the shrimp turn pink and opaque. Remove from the heat and allow the mixture to cool slightly.

Mix the shrimp mixture with the cream cheese, mozzarella, and cheddar. The filling should be thick, creamy, and loaded with cheese. 🧀🍤

Place an egg roll wrapper in a diamond shape. Spoon about 2–3 tablespoons of filling near the bottom. Fold the bottom corner over the filling, fold both sides inward, then roll tightly. Brush the final corner with water to seal.

Heat frying oil to 350°F (175°C). Fry the egg rolls in small batches for about 3–4 minutes, turning occasionally, until crisp and deeply golden. Transfer to a paper-towel-lined plate or wire rack.

Serve immediately with sweet chili sauce, spicy mayo, ranch, or Cajun dipping sauce.

Makes: 10–12 egg rolls | Prep: 20 minutes | Cook: 15 minutes

Orlando Doyle

09/16/2026

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