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Fast Recipes, 5396 North Reese Avenue, Fresno, CA (2026)

10/06/2025

Crustless Spinach Quiche

Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
- 5 large eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups shredded Muenster cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Stir in spinach and cook until excess moisture has evaporated.
3. Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.
4. Pour into the prepared pan.
5. Bake in the preheated oven until eggs have set, about 30 minutes.
6. Remove from the oven and let cool for 10 minutes before serving.

Serve hot and enjoy!

Nutrition Facts:
- Calories: 310
- Total Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 209mg
- Sodium: 546mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Total Sugars: 2g
- Protein: 20g
- Vitamin C: 4mg
- Calcium: 493mg
- Iron: 2mg
- Potassium: 326mg

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Servings: 6

10/06/2025

Banana Cream Pie

Ingredients:
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/4 teaspoons vanilla extract
- 1 (9 inch) baked pastry shell, cooled
- 4 bananas, sliced

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk.
3. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat.
4. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk the egg yolk mixture into the saucepan.
5. Cook over medium-low heat, stirring constantly until the mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.
6. Fill the pastry shell with sliced bananas; pour the pudding mixture on top to cover.
7. Bake in the preheated oven until the filling sets, 12 to 15 minutes.
8. Let the pie cool completely on a wire rack, then chill the pie in the refrigerator for at least 1 hour before serving.

Nutrition Facts:
- Calories: 303
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 89mg
- Sodium: 224mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2g
- Total Sugars: 30g
- Protein: 5g
- Vitamin C: 5mg
- Calcium: 88mg
- Iron: 1mg
- Potassium: 335mg

Prep Time: 15 mins | Cooking Time: 25 mins | Additional Time: 2 hrs | Total Time: 3 hrs 40 mins | Servings: 8

10/06/2025

Indian-Style Slow-Cooked Lamb Curry

Ingredients:
- 2 brown onions, roughly chopped
- 4-6 cloves garlic, peeled
- 1- inch piece of ginger, peeled and roughly chopped
- 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 cups) chicken stock, made with one stock cube mixed with boiling water
- ½ teaspoon ground cinnamon
- ½ teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 400 ml (14 oz) coconut milk
- 2 tablespoons dark soy sauce
- 750 g (1 ⅔ lb) leg of lamb, diced
- Spinach, a couple of handfuls
- 1 bunch fresh coriander, chopped
- For serving: 100 g (½ cups) Greek yoghurt, 6 naan bread (homemade or shop bought)

Instructions:
1. Prepare the Base: In a food processor, combine onions, garlic, and ginger with 250ml of water. Blend until smooth. Transfer to a large pot.
2. Cook the Base: Simmer the mixture on low heat for 15 minutes with the lid on. Remove the lid, add a tablespoon of vegetable oil, and increase the heat to medium-high. Cook until it turns a deep golden brown.
3. Brown the Lamb: Add lamb to the pot, stirring well to coat with the onion mixture. Cook until the lamb starts to color (about 8-10 minutes).
4. Add Spices and Liquids: Add tinned tomatoes, chicken stock, cinnamon, curry powder, cumin, and turmeric. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
5. Final Touches: Stir in coconut milk and soy sauce once the lamb is tender. Bring it back to a simmer. Turn off the heat, add spinach, cover, and let sit for 5 minutes to wilt the spinach. Top with the fresh chopped coriander and serve over rice with naan bread.

Slow Cooker Method:
1. Prepare and Cook the Base: Follow steps 1 and 2 of the stovetop method. Once the base is golden brown, transfer it to the slow cooker.
2. Combine Ingredients: Add the lamb, tinned tomatoes, chicken stock, and spices to the slow cooker.
3. Slow Cook: Cook on low for 6-7 hours or on high for 3-4 hours, until the lamb is tender.
4. Add Final Ingredients: Stir in coconut milk, soy sauce, and spinach. Cover and let sit for an additional 10 minutes before topping with fresh chopped coriander serving.

Notes:
- Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Adding a bit more curry powder or cumin can enhance the flavor.
- Serving Suggestions: This curry pairs wonderfully with basmati rice or naan bread.
- Storage: Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition:
Calories: 286kcal | Carbohydrates: 12g | Protein: 21g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 593mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 5mg

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6 servings

10/06/2025

Easter Kool Aid Pie

Ingredients:
- 2 2/3 Cups Graham Cracker Crumbs or 18 graham cracker sheets turned into crumbs
- 1 Stick Unsalted Butter (1/2 cup)
- 16 Ounces Whipped Cream
- 2 Cans Sweetened Condensed Milk (14 ounces each)
- 1 Packet Blue Kool-Aid (blue raspberry lemonade)
- 1 Packet Yellow Kool-Aid (lemonade)
- 1 Packet Pink Kool-Aid (pink lemonade)
- 1 Packet Purple Kool-Aid (grape)
- Yellow Food Dye (optional)

Instructions:
1. Place the butter in a small microwave-safe dish and microwave on high for a minute.
2. Combine the butter and graham cracker crumbs in a medium mixing bowl until a sand-like mixture forms.
3. Press the mixture into the bottom and up the sides of a springform pan until just under the rim. Place the crust in the freezer.
4. In a medium mixing bowl, mix 4 ounces of whipped cream and half of one can of sweetened condensed milk until well combined.
5. Add the pink Kool-Aid packet and mix until no color streaks appear.
6. Remove the crust from the freezer and spoon the pink mixture into the bottom, smoothing it evenly. Place the pie back in the freezer.
7. Repeat steps 5-7 for each color in the following order: pink, purple, yellow, blue. Add yellow food dye if needed for a brighter color.
8. Chill the pie in the freezer or fridge for 3 hours or until it firms up.
9. Top with extra whipped cream if desired and enjoy!

Prep Time: 20 minutes | Chill Time: 3 hours | Total Time: 3 hours 20 minutes | Servings: 8 servings

10/06/2025

Brown Sugar Baked Carrots

Ingredients:
- 10-12 Carrots, peeled and cut in half OR 2 dozen baby carrots
- Salt & pepper
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 4 tbsp butter, diced

Instructions:
1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil.
2. Wash and peel the carrots, removing any dirt or blemishes. Trim off the tops and cut them into evenly sized pieces.
3. In a large bowl, combine the melted butter, brown sugar, ground cinnamon, salt, and pepper. Stir until well combined.
4. Add the sliced carrots to the bowl and toss them with the brown sugar mixture until evenly coated.
5. Place the carrots on the prepared baking sheet in a single layer.
6. Roast the carrots in the oven for 20-25 minutes, flipping once halfway through, until tender and caramelized.
7. Watch the carrots closely during the last few minutes to prevent burning.
8. Once golden brown and tender, remove from the oven and garnish with fresh herbs if desired.

Prep Time: 5 minutes | Cooking Time: 30 minutes | Total Time: 35 minutes | Servings: 4

10/06/2025

Easy Baked Lamb Chops

Ingredients:
- 8 Lamb chops
- 1 tablespoon Worcestershire sauce
- 4-5 Garlic cloves, minced
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 3 tablespoons Hot sauce
- 2 teaspoons Fresh thyme, finely chopped
- 2 teaspoons Fresh rosemary, finely chopped
- 1 teaspoon Fresh parsley, finely chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/4 cup Extra virgin olive oil

Instructions:
1. Preheat the oven to 400°F.
2. Combine all the ingredients except the lamb chops in a bowl and mix well.
3. Add the lamb chops to the marinade, ensuring they are generously coated.
4. Let the lamb marinate for about 30 minutes for optimal flavor.
5. Transfer the marinated lamb chops to a baking dish or sheet and place in the oven.
6. Bake for 15 minutes or until the internal temperature reaches 135°F.
7. Remove from the oven and serve immediately.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Servings: 8 lamb chops | Calories: 352kcal

10/06/2025

Strawberry Cream Mimosa

Ingredients:
- 24 oz frozen raspberries
- 1½ cup fresh or frozen strawberries
- ¾ cup sugar or 6-7 packets Sweet'N Low
- 1 tbsp honey
- 1 cup half and half cream
- 1 tsp pure vanilla extract
- 2 bottle sparkling champagne (see notes for alternatives)

Instructions:
1. In a medium saucepan set on low/medium heat, pour raspberries and diced or frozen strawberries in the pot.
2. Allow berries to get soft and soupy, about 10 minutes.
3. Pour sugar or sweetener into the berries, adjusting the sweetness to the desired taste.
4. Stir well with a spatula, then add honey.
5. Continue to heat for another 5 minutes.
6. Remove from heat and let it sit for a few minutes.
7. Puree or blend the mixture in a blender thoroughly.
8. Place a fine-mesh strainer/colander over a measuring cup and pour the liquid through, working in batches to separate the seeds from the liquid.
9. Run a little of the half & half cream through the strainer with the seeds to remove any additional liquid; then pour the remainder of the cream into the raspberry liquid and stir to combine.
10. Add a splash of vanilla extract and stir. Pour into an ice cube tray and freeze or pour into a plastic bowl and freeze for at least 4 hours.
11. When ready to serve, pour champagne into glasses and add the strawberry cream cubes.

Notes:
- Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted.
- Sparkling champagne or sparkling wine

Nutrition:
Calories: 87kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 20 minutes | Servings: 12 servings | Kcal: 87 kcal

10/06/2025

Garlic and Herb Crusted Lamb Chops

Ingredients:
- 2 lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs
- 5 plump garlic cloves, pressed
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
- 2 tsp Tabasco original red pepper sauce
- 1 tsp fine sea salt
- 1 tsp black pepper, freshly ground
- 1/4 tsp dried thyme
- For the Sauce:
- 1/2 cup chicken stock, or beef stock
- 2 Tbsp unsalted butter, softened

Instructions:
1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4"" or 1"" thick even portions.
2. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper, and 1/4 tsp thyme.
3. Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
4. Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests. Saute in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
5. To make the pan sauce: Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings. Add 1/2 cup stock and simmer for 2 minutes. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.

Notes:
- Lamb Chop Cooking Temperature Guide:
- Remove at 125˚F for Rare to get an ideal temp of 130˚F.
- Remove at 130˚F for Medium Rare to get an ideal temp of 135˚F
- Remove at 140˚F for Medium to get an ideal temp of 145˚F
- Remove at 155˚F for Medium-Well to get an ideal temp of 160˚F
- Remove at 160˚F for Well Done ideal temp of 165˚F
- Note: The USDA recommends a safe cooking temp of 145˚F. Lamb is best cooked to medium.

Prep Time: 7 minutes | Cooking Time: 8 minutes | Marinating Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 570 | Servings: 4 people, with 2 lamb chops per serving

10/06/2025

Parmesan Crusted Cod

Ingredients:
- 4 cod filets, about 5 ounces each
- 1 large egg, beaten
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Lemon for serving

Instructions:
1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Place the egg in a shallow dish.
3. Add the Parmesan and seasonings to a second shallow dish, mix together with a fork.
4. Dip each cod filet first in the egg, then in the Parmesan mixture to coat. Arrange on the baking sheet.
5. Bake for 10-12 minutes or until fish is easily flaked with a fork.
6. Serve with lemon wedges or tartar sauce, if desired.

Notes:
We use the powdery Parmesan cheese in the green can for a finer breading, but you could also use shredded Parmesan for a different texture.

Nutrition:
Serving: 1 cod filet | Calories: 119 kcal | Carbohydrates: 5g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 273mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g

Prep Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 17 minutes | Servings: 4 servings

10/06/2025

Chocolate Mousse (No Eggs)

Ingredients:
- 4 oz semi-sweet chocolate baking bar (such as Ghiradelli)
- 237 ml (1 c) heavy cream
- 12 g (1 Tbs) granulated sugar
- 1 tsp cocoa powder, Dutch processed
- 60 ml (1/4 c) water
- 1/2 tsp vanilla
- 1/8 tsp kosher salt, Morton’s
- Whipped cream, chocolate shavings, and caramel for garnish (optional)

Instructions:
1. Roughly chop chocolate, place in a medium-size bowl, and melt in the microwave in 30-second intervals. Set aside.
2. Boil the water, then stir in the cocoa powder and vanilla. Stir the cocoa powder mixture into the melted chocolate until combined.
3. Whip heavy cream, sugar, and salt to soft peaks. Add 1/4 of the whipped cream to the chocolate and stir to lighten the chocolate.
4. Add the rest of the whipped cream and use a spatula to gently fold it into the chocolate. Repeat this process until all the whipped cream is mixed in.
5. Pour the chocolate mousse into serving cups or chocolate tea cups. Cover and refrigerate until needed. The chocolate mousse can be stored in the refrigerator for up to 7 days.
6. Note: This recipe makes 2 cups of chocolate mousse, serving 4-6 people, and up to 8 if needed.

Prep Time: 10 minutes | Total Time: 10 minutes | Yield: 4–6 servings

10/06/2025

Pan Seared Lamb Chops

Ingredients:
- 8-9 bone-in lamb loin chops, about 1-inch thick
- 2 teaspoons kosher salt (adjust as needed)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for the pan
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme

Instructions:
Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare.
Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Notes:
If you want to cook your lamb chops to a different degree of doneness, follow these temperature guides and adjust the cooking time. Keep in mind that the temperature of the meat will continue to rise by about 5 degrees during the resting period after you pull it off the heat.
Rare: 120-125 degrees F
Medium-rare: 125-130 degrees F
Medium: 130-135 degrees F
Medium-well: 135-140 degrees F
Well-done: 140+ degrees F

Nutrition:
Serving: 4g | Calories: 871kcal | Carbohydrates: 2g | Protein: 37g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 197mg | Sodium: 1390mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 42 minutes | Servings: 4 servings

-infused

10/06/2025

Brown Sugar and Pineapple Glazed Ham

Ingredients:
- 1 (6 pound) fully-cooked, bone-in ham
- 1 fresh pineapple
- 2 (6 ounce) cans pineapple juice
- 1 cup brown sugar

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan.
2. Cut skin off pineapple with a sharp knife and slice off any brown spots or skin left behind. Cut pineapple into 1/2-inch-thick rings and use a round cutter to remove cores. Pin rings onto ham with toothpicks.
3. Bake ham in the preheated oven for 30 minutes.
4. While ham bakes, mix pineapple juice and brown sugar in a microwave-safe bowl. Microwave on medium power until glaze is boiling and slightly thickened. Work carefully because glaze will be sticky and very hot.
5. Pour 1/2 of the glaze evenly over ham and pineapple rings. Bake ham for 30 minutes more, then pour remaining glaze over ham.
6. Continue baking ham until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.

Nutrition Facts:
- Calories: 396
- Total Fat: 26g
- Saturated Fat: 9g
- Cholesterol: 99mg
- Sodium: 68mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Total Sugars: 15g
- Protein: 24g
- Vitamin C: 14mg
- Calcium: 21mg
- Iron: 1mg
- Potassium: 492mg

Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes | Servings: 20

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