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Easy Cooking, 9 Bremond Street, Houston, TX (2026)

01/21/2026

Lemon Garlic Salmon & Shrimp Alfredo 🍋🧄

A creamy seafood pasta made with tender salmon, juicy shrimp, and a fresh lemon-garlic Alfredo sauce. Rich, comforting, and perfect for a special dinner at home.

Ingredients

For the Protein

4 salmon fillets (1 per serving)

12 large shrimp, peeled and deveined

1 tbsp olive oil

½ tsp lemon pepper

½ tsp garlic powder

Salt and cracked black pepper, to taste

Lemon zest, for garnish

For the Alfredo Pasta

12 oz fettuccine or linguine

2 tbsp butter

4 garlic cloves, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tsp lemon zest

Juice of ½ lemon

Salt and pepper, to taste

Fresh parsley, chopped

Instructions

Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve ⅓ cup pasta water, then drain.

Cook the salmon and shrimp
Season salmon and shrimp with lemon pepper, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium heat.
Sear salmon for about 4 minutes per side until cooked through. Remove and set aside.
In the same pan, cook shrimp for 2–3 minutes per side until pink. Remove and set aside.

Make the Alfredo sauce
Melt butter in the same skillet. Add garlic and cook until fragrant.
Stir in heavy cream, lemon juice, and Parmesan cheese.
Cook gently until smooth and slightly thickened. Add lemon zest, salt, and pepper.

Combine pasta and sauce
Add cooked pasta to the sauce. Toss well, adding reserved pasta water a little at a time until creamy.

Assemble and serve
Divide pasta between plates. Top with salmon and shrimp.
Garnish with parsley, lemon zest, and extra Parmesan if desired.

Recipe Info

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Calories: ~610 per serving

Protein: ~38 g per serving

01/21/2026

Custard Scones

Soft, fluffy scones with a light custard flavor and a golden finish. Perfect for breakfast or tea time, served warm with butter or jam.

Ingredients

4 cups cake flour

4 teaspoons baking powder

½ teaspoon salt

½ cup sugar

250 g cold margarine or butter

2 tablespoons custard powder

2 large eggs

1 teaspoon vanilla essence

1 cup cold milk

Instructions

Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.

Mix dry ingredients
In a large bowl, sift together cake flour, baking powder, salt, sugar, and custard powder.

Rub in butter
Cut the cold butter into cubes and rub it into the dry ingredients using your fingertips until the mixture looks like coarse crumbs.

Prepare wet ingredients
In a separate bowl, beat the eggs, milk, and vanilla together.

Form the dough
Add the wet mixture to the dry ingredients and mix gently until a soft dough forms. Do not overmix.

Shape scones
Turn the dough onto a lightly floured surface. Pat to about 2–3 cm thick.
Cut into rounds using a cutter or glass.

Bake
Place scones on the prepared tray, leaving space between them.
Bake for 15–20 minutes, until risen and lightly golden.

Cool slightly and serve
Let cool for a few minutes before serving warm.

Tips

For softer sides, place scones close together on the tray.

Brush tops with a little milk or beaten egg for extra color.

Best enjoyed fresh the same day.

07/26/2025

Miso Mango Meringue Clouds 🍑✨

Experience a delightful dance of flavors with every bite! These meringue clouds bring together the tropical sweetness of mango with the surprise element of miso caramel.

Ingredients:
- ½ cup ripe mango purée (from about 1 mango)
- 4 large egg whites
- 2 tbsp sugar (for mango curd)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ¼ cup brown sugar (for miso caramel)
- ½ tsp cream of tartar
- 1 tbsp unsalted butter (for mango curd)
- Pinch of sea salt
- 1 tbsp lime juice
- 1 tbsp unsalted butter (for miso caramel)
- Pinch of salt
- 1 tsp white miso paste
- 1 tsp additional butter (for mango curd)

Instructions:
1. Start by preparing the mango curd. In a saucepan over low heat, combine the mango purée, egg yolks, sugar, and lime juice. Continuously whisk the mixture for about 4–5 minutes until it thickens. Remove it from the heat, stir in the butter until melted, and then let it cool in the fridge.

2. Next, move on to the miso caramel. In a separate saucepan, heat the brown sugar and butter over medium heat. Stir it until it begins to bubble. Then, add in the heavy cream and miso paste, whisking together until the mixture is smooth. Allow it to cool slightly to thicken.

3. For the meringue, beat the egg whites with cream of tartar and a pinch of salt until you reach soft peaks. Gradually add in the sugar, continuing to beat until stiff, glossy peaks form. Gently fold in the vanilla extract.

4. On a parchment-lined baking tray, spoon the meringue mixture in cloud-like rounds. Use the back of a spoon to create slight indentations in the center for the filling.

5. Preheat the oven to 110°C (230°F) and bake the meringues for 1 hour. After that, turn off the oven and leave the meringues inside to cool for another hour. This will help set the outer shell while keeping the centers delightfully chewy.

6. Once cooled, fill each meringue with the mango curd and drizzle the miso caramel over top. Use a toothpick to swirl the curd and caramel together for a beautiful marbled effect.

7. Optional: For an extra touch, dust the servings with powdered sugar or garnish with small cubes of fresh mango and toasted sesame seeds.

Serve these delightful meringue clouds and enjoy the harmonious blend of flavors!

Nutritional Information: Approx. 150 calories per serving (1 meringue), with 2g protein, 20g carbohydrates, 5g fat, and 10g sugar.

Time: Preparation time: 30 minutes | Cooking time: 1 hour.

07/26/2025

Strawberry Crunch Cheesecake Bites 🍓✨

These delightful cheesecake bites are the perfect sweet treat for any occasion. Bursting with strawberry flavor and a crunchy twist, they're sure to disappear in no time!

Ingredients:
- 1/4 cup crushed freeze-dried strawberries (or strawberry Jell-O powder for coating)
- 4 oz (half block) cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 cup heavy whipping cream, whipped to stiff peaks
- 1/4 cup crushed Golden Oreos
- 1/2 tsp vanilla extract

Instructions:
1. Start by preparing the filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
2. Next, gently fold the whipped cream into the cream cheese mixture. Be careful to incorporate the cream without deflating it, resulting in a light and fluffy consistency.
3. Once mixed, place the filling in the refrigerator for about 30 to 45 minutes. This will allow it to firm up, making it easier to scoop and form into bites.
4. After chilling, take a small cookie scoop or a spoon and portion out the filling, rolling it into bite-sized balls.
5. For the crunchy coating, combine the crushed Golden Oreos and freeze-dried strawberries (or Jell-O powder) in a shallow bowl. Mix well to create an even crunch texture.
6. Roll each cheesecake bite in the strawberry crunch coating, ensuring they are completely covered for maximum flavor and presentation.
7. Finally, return the coated cheesecake bites to the refrigerator for another 15 to 30 minutes to set before serving. Enjoy these sweet treats chilled!

Nutritional Information: Each bite contains approximately 80 calories, 5g of fat, 12g of carbohydrates, and 1g of protein.

Time: Preparation time: 15 minutes | Cooking time: 0 minutes.

07/26/2025

Homemade Strawberry Cream Cheese Pound Cake 🍰🍓

This delightful pound cake combines the rich flavors of cream cheese and fresh strawberries, creating a moist and luscious dessert that everyone will love! Perfect for celebrations or a cozy afternoon treat.

Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 cups diced fresh strawberries (lightly coated with 1 tbsp flour)
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt

For the Glaze:
- 2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Optional: 1-2 tablespoons strawberry puree or a few drops of red/pink food coloring for tint

Instructions:
1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan generously to prevent sticking.

2. In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until you achieve a smooth and creamy texture, about 3 to 5 minutes.

3. Gradually add the granulated sugar to the mixture, continuing to beat until it becomes light and fluffy.

4. Incorporate the eggs one at a time, making sure each egg is fully blended into the batter before adding the next.

5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

6. Gradually combine the dry ingredients into the wet mixture, mixing just until the flour is incorporated. Avoid overmixing to ensure a tender cake.

7. Stir in the vanilla extract and gently fold in the diced strawberries that have been coated in flour.

8. Pour the batter evenly into the prepared bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

9. Once baked, let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.

10. To prepare the glaze, whisk together the powdered sugar, milk (starting with 2 tablespoons), and vanilla extract. If desired, mix in strawberry puree or a touch of food coloring for a lovely pink hue.

11. Drizzle the prepared glaze over the cooled cake, allowing it to set before serving.

Nutritional Information:
One slice (1/16 of cake) contains approximately 450 calories, 22g fat, 59g carbohydrates, 4g protein.

Time: Preparation time: 20 minutes | Cooking time: 70-80 minutes.

07/26/2025

Blackberry Dumplings 🍇🍦

Experience a burst of berry bliss with these delightful blackberry dumplings, perfect for any dessert lover! Top them off with ice cream or whipped cream for a delightful treat.

Ingredients:
1 quart fresh or frozen blackberries, rinsed
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon nutmeg
1 cup water
1/4 teaspoon salt
1 tablespoon sugar
1 1/2 cups flour
2/3 cup milk
1/2 teaspoon lemon extract

Instructions:
1. In a large, wide saucepan, combine the rinsed blackberries, water, 1 cup of sugar, 1/2 teaspoon of salt, and lemon extract. Bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
3. Meanwhile, prepare the dumplings: In a mixing bowl, combine the flour, 1 tablespoon of sugar, baking powder, 1/4 teaspoon of salt, and nutmeg.
4. Pour in the milk and stir the mixture until just combined; you don’t want to overmix for the lightest dumplings.
5. Drop spoonfuls of the dumpling batter into the simmering blackberry mixture; ensure they are spaced apart to allow for expansion.
6. Cover the saucepan tightly with a lid and allow the dumplings to simmer for an additional 15 minutes. Avoid lifting the lid during this time to maintain steam.
7. Once cooked through, serve the blackberry dumplings hot out of the pot, ideally with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.

Nutritional Information: Each serving (assuming 6 servings) contains approximately 250 calories, 5g of fat, 45g of carbohydrates, and 2g of protein.

Time: Preparation time: 15 minutes | Cooking time: 20 minutes.

07/26/2025

Chilled Creamy Fruit Bowl 🍌🍓

Fresh and vibrant, this chilled creamy fruit bowl is a burst of sweetness and a refreshing treat for any occasion! Packed with fruity goodness, it's perfect for breakfast or as a light dessert.

Ingredients:
- Mango chunks
- Raspberries
- Banana slices
- Melon cubes
- Strawberries
- Red grapes
- Vanilla yogurt or cream

Instructions:
1. Begin by washing all your fruits thoroughly. Cut the bananas into slices, chop the melon into cubes, hull the strawberries, and separate the grapes from their stems.
2. In a large serving bowl, layer the mango chunks, raspberries, banana slices, melon cubes, strawberries, and red grapes evenly for a vibrant display.
3. Once your fruits are beautifully arranged, add a generous scoop of vanilla yogurt or cream on top, allowing it to nestle between the fresh fruits.
4. Place the bowl in the refrigerator and chill for 10 to 15 minutes to enhance the flavors and ensure it's refreshingly cold.
5. Serve your chilled creamy fruit bowl in individual dishes for a delightful treat, and enjoy the burst of fruity flavors!

Nutritional Information: This fruit bowl is rich in vitamins, antioxidants, and fiber. Depending on the specific fruits and yogurt used, one serving typically contains approximately 150-200 calories, mostly coming from natural sugars and healthy fats.

Time: Preparation time: 10 minutes | Cooking time: 0 minutes.

07/26/2025

Spritz Cookies with a Twist 🎉🍪

These delightful cookies are my go-to treat, perfect for any occasion. Simple to make and irresistibly fun with colorful sprinkles!

Ingredients:
- 1 cup of softened butter (use unsalted or salted as desired)
- 2 1/4 cups of flour
- 3/4 cup of sugar
- 1 teaspoon of almond extract
- 1 egg (beaten)
- 1/2 teaspoon baking powder
- A dash of salt (omit if using salted butter)

Instructions:
1. Begin by preheating your oven to 350°F (175°C).
2. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy.
3. Add the beaten egg and continue to beat well until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and a dash of salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Stir in the almond extract to enhance the cookie flavor.
6. Roll the dough into small balls, about one inch in diameter.
7. Place the balls on a parchment-lined baking sheet, spacing them about two inches apart.
8. Using a fork, gently flatten each ball and create a decorative pattern on top.
9. Sprinkle a few colorful sprinkles over the pressed cookies for a festive touch.
10. Bake in the preheated oven for 9 to 12 minutes, or until the bottoms are just starting to turn golden brown.
11. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
12. Serve and enjoy your delicious spritz cookies with family and friends!

Nutritional Information:
Each cookie (based on approximately 24 cookies):
- Calories: 90
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 40mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 1g

Time: Preparation time: 15 minutes | Cooking time: 12 minutes.

07/26/2025

Steak & Cheese Quesadillas 🍽️🧀

If you're looking for a quick and tasty meal, these steak and cheese quesadillas are a must-try! Packed with savory flavors, they make for a perfect weeknight dinner or a satisfying snack.

Ingredients:
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon butter (for cooking)
- 1 tablespoon olive oil
- 9 oz flank steak or sirloin, thinly sliced
- 1/2 teaspoon smoked paprika
- 4 cloves of garlic, minced
- 1/2 teaspoon salt
- 1/2 small red bell pepper, diced
- 1/2 teaspoon black pepper
- 1/2 small onion, finely sliced
- 4 medium flour tortillas
- 1/2 cup shredded cheddar cheese
- Fresh chopped parsley (garnish)

Instructions:
1. Begin by heating the olive oil in a skillet over medium heat. Once hot, add the thinly sliced steak. Season with salt, black pepper, and smoked paprika. Sauté for about 4 to 5 minutes on each side until browned and cooked through. Remove the steak from the skillet and set it aside.
2. In the same skillet, add the diced red bell pepper and sliced onion. Sauté for approximately 5 minutes until the vegetables are softened and lightly caramelized. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and set aside.
3. On a clean surface, lay out the flour tortillas. Distribute half of the shredded mozzarella and cheddar cheeses evenly over two of the tortillas.
4. Top the cheese with the sautéed steak and vegetable mixture, then sprinkle the remaining cheese over the top. Place the other two tortillas on top to create quesadilla sandwiches.
5. Heat a clean skillet over medium heat and melt half of the butter. Carefully place one quesadilla in the pan and cook for 2 to 3 minutes on each side, pressing down gently with a spatula to ensure it cooks evenly and becomes golden brown while the cheese melts. Repeat this step for the second quesadilla.
6. Once cooked, transfer the quesadillas to a cutting board and allow them to rest for a minute. Cut into wedges and garnish with fresh chopped parsley before serving.

Nutritional Information:
Approximate values per serving: Calories: 350, Protein: 25g, Carbohydrates: 30g, Fat: 15g, Fiber: 2g

Time: Preparation time: 10 minutes | Cooking time: 15 minutes.

07/25/2025

Peanut Butter Dream Bars 🍫🥜

Treat yourself to layers of creamy peanut butter bliss and chocolatey goodness with these rich, no-bake bars! Perfect for gatherings or a sweet night in!

Ingredients:
- 8 Tbsp (1 stick) unsalted butter, melted
- 24 peanut butter sandwich cookies, crushed fine
- 1 pkg (3.9 oz / instant) chocolate pudding mix
- 1½ cups cold milk
- 4 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 (8 oz) tub Cool Whip, thawed
- ½ cup milk chocolate chips
- ½ cup peanut butter chips

Instructions:
1. Begin by preparing the crust. In a bowl, combine the crushed peanut butter sandwich cookies with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a lightly greased or parchment-lined 9x13-inch baking dish. Chill the crust while you work on the next step.

2. For the chocolate pudding layer, whisk the instant pudding mix with the cold milk for about 2 minutes until thickened. Once achieved, spread this creamy mixture evenly over the chilled crust, then return it to the refrigerator to set while you make the peanut butter cream layer.

3. In another bowl, beat the softened cream cheese, powdered sugar, and creamy peanut butter together until smooth and creamy. Gently fold in the thawed Cool Whip until light and fluffy. Take care to not overmix to keep it airy.

4. Spread the peanut butter cream layer evenly over the set chocolate pudding layer.

5. Now, for the finishing touches! Sprinkle the milk chocolate chips and peanut butter chips generously over the top of the layers. Cover the dish and refrigerate for at least 4 hours, but overnight is recommended for the best firm slices.

6. To serve, cut the bars into 12 squares or smaller bites for parties. Keep them chilled until you’re ready to enjoy the rich, creamy delight!

Nutritional Information: Approximately 350 calories per bar (calories may vary based on brand and portion size).

Time: Preparation time: 20 minutes | Chill time: 4 hours.

07/25/2025

Ferrero Rocher-Inspired Cookies 🍪🌰

These delightful cookies are like a bite of happiness, bursting with rich chocolate and crunchy hazelnuts. Perfect for any occasion, they’ll have everyone coming back for more!

Ingredients:
1 cup brown sugar
⅓ cup chopped hazelnuts
2½ cups all-purpose flour
2 large eggs + 1 egg yolk
½ cup Nutella or hazelnut spread
2 tsp vanilla extract
½ cup granulated sugar
1 cup chocolate chips
⅔ cup unsalted butter, softened
1 tsp baking soda
½ tsp kosher salt

Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add the eggs, egg yolk, and vanilla extract, then beat everything together until smoothly combined.
4. Stir in the Nutella, ensuring it’s well incorporated into the batter.
5. In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
6. Gradually add the dry ingredients into the wet mixture, stirring cautiously until just combined—be careful not to overmix.
7. Gently fold in the chocolate chips and chopped hazelnuts, making sure they are evenly dispersed throughout the dough.
8. Scoop about 1½ tablespoons of dough for each cookie, roll them into balls, and space them out 2 inches apart on your prepared baking sheets.
9. Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden color while the centers remain soft.
10. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Nutritional Information: Approximately 170 calories per cookie.

Time: Preparation time: 15 minutes | Cooking time: 10-12 minutes.

07/25/2025

Roasted Sweet Potato Slices with Herby Walnut Sage Pesto, Creamy Burrata, and Jewel-Toned Roasted Beets 🍠🌿

Elevate your appetizer game with these vibrant and flavorful roasted sweet potato rounds topped with creamy burrata and fresh walnut sage pesto! Perfect for gatherings or a cozy dinner at home.

Ingredients:
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 1 cup fresh parsley
- 1 garlic clove
- ⅓ cup olive oil, plus extra for drizzling
- Salt and pepper, to taste
- 1 large ball of burrata cheese, torn into chunks
- ¾ cup roasted beets, cut into wedges or chunks
- ½ cup fresh sage leaves
- ⅓ cup walnuts, toasted
- ¼ cup grated Parmesan
- 2 tbsp olive oil (for sweet potatoes)
- Whole walnut halves (for garnish)
- Fried or fresh sage leaves (for garnish)
- Extra Parmesan, for garnish

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato slices in 2 tablespoons of olive oil, then season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Arrange them in a single layer on a parchment-lined baking sheet.
3. Roast the sweet potato rounds in the preheated oven for 25-30 minutes. Flip them halfway through to ensure even cooking until they are tender and golden. Once done, let them cool slightly.
4. While the sweet potatoes roast, prepare the walnut sage pesto. In a food processor, combine the fresh sage leaves, parsley, garlic, toasted walnuts, grated Parmesan, and ⅓ cup olive oil. Blend until you achieve a smooth consistency. Season with salt and pepper to taste.
5. If using fresh beets, wrap peeled beet chunks in foil with a drizzle of olive oil and a sprinkle of salt. Roast in the oven for 35-40 minutes, until fork-tender. Alternatively, use pre-roasted beets to save time.
6. To assemble, take each roasted sweet potato round and spread a generous spoonful of the walnut sage pesto on top. Add a scoop of torn burrata, a beet wedge, and a walnut half to each round.
7. For a finishing touch, garnish with fried or fresh sage leaves, a sprinkle of extra Parmesan, and a light drizzle of olive oil if desired. Serve warm or at room temperature to enjoy the delightful flavors.

Nutritional Information:
- Calories: Approximately 200 per serving (estimate based on the entire recipe divided into 10-12 servings)
- Protein: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 12g

Time: Preparation time: 25 minutes | Cooking time: 30 minutes.

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