Grandma's Secret Recipes, Los Angeles, CA (2026)

06/25/2025

CREAMY SHRIMP & BROCCOLI ALFREDO PASTA 🍤🥦

📋 Ingredients:

8 oz fettuccine or linguine
1 lb large shrimp, peeled and deveined
1 tablespoon lemon juice
2 cups broccoli florets
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Chopped parsley or extra red pepper flakes, for garnish

👩‍🍳 Directions:

1️⃣ Cook the Pasta:
Boil salted water in a large pot. Add fettuccine or linguine and cook until al dente. For the last 2 minutes, add broccoli florets. Drain both and rinse with cold water. Set aside.

2️⃣ Poach the Shrimp:
Simmer 4 cups of water with lemon juice and a pinch of salt. Add shrimp and poach for 2–3 minutes until pink and opaque. Remove and set aside.

3️⃣ Make Alfredo Sauce:
Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 minute. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper. Simmer for 2–3 minutes until slightly thickened.

4️⃣ Combine & Finish:
Add cooked pasta and broccoli to the sauce. Toss to coat. Gently fold in shrimp and heat through for 1 minute over low heat.

5️⃣ Serve Hot:
Plate and garnish with extra Parmesan, parsley, or red pepper flakes. Serve immediately.

⏱ Preparation time: 10 minutes
⏱ Cooking time: 20 minutes
⏱ Total time: 30 minutes
🔥 Calories: ~635 kcal per serving
🍽 Servings: 4

06/25/2025

Heavenly No-Bake Banana Split Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping, thawed
2 bananas, sliced
1/2 cup crushed pineapple, drained
1/2 cup maraschino cherries, halved
1/4 cup chocolate syrup
1/4 cup caramel sauce
Whipped cream, for garnish
Additional banana slices, maraschino cherries, and chocolate pieces for garnish
Instructions:

Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9×9-inch baking dish, creating an even crust layer. Set aside.

Step 2: Make the Cheesecake Filling
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. This will be the creamy base that gives the dessert its rich cheesecake texture. Gently fold in the thawed whipped topping until the mixture is fully combined and velvety smooth.

Step 3: Assemble the Layers
Spread half of the cream cheese mixture over the prepared crust. Next, layer the sliced bananas, drained crushed pineapple, and halved maraschino cherries evenly over the top. Spoon the remaining cream cheese mixture over the fruit layer and smooth it out with a spatula.

Step 4: Add the Finishing Touches
Drizzle the cheesecake with chocolate syrup and caramel sauce, giving it that signature banana split flair. Cover and refrigerate for at least 4 hours, or until the cheesecake is fully set and chilled.

Step 5: Garnish and Serve
Just before serving, top the cheesecake with dollops of whipped cream. Add extra banana slices, more maraschino cherries, and bits of chocolate for a picture-perfect presentation.

06/16/2025

Buttered Rum Fudge 🍫🥃
Ingredients:
- 3 1/2 cups white chocolate chips (22-24 ounces) 🍫
- 1 (14-ounce) can sweetened condensed milk 🥛
- 1 teaspoon rum extract (adjust to taste) 🥃
- 2 tablespoons unsalted butter, melted 🧈
- 1/4 teaspoon salt 🧂
- Ground cinnamon, for garnish 🌰
Instructions:
1. Line an 8x8-inch baking dish with foil, pressing it into the corners and leaving a bit of overhang for easy removal later. Set aside 🏷️.
2. Place the white chocolate chips in a large mixing bowl and set aside 🍫.
3. In a microwave-safe bowl, heat the sweetened condensed milk for 90 seconds in the microwave 🌡️.
4. Carefully pour the heated milk over the chocolate chips and let it sit for 1 minute, allowing the chocolate to begin melting. Stir until smooth and fully combined 🍯.
5. Mix in the rum extract, melted butter, and a pinch of salt, stirring until everything is well incorporated. Taste and add more rum extract if desired 🥄.
6. Pour the fudge mixture into the prepared baking dish. Smooth the top with a rubber or offset spatula to create an even layer. Tap the dish a couple of times on the table to eliminate any air bubbles 👩‍🍳.
7. Lightly dust the top of the fudge with ground cinnamon 🌰.
8. Refrigerate for 2-4 hours, or until set. Once firm, remove the fudge from the dish and cut it into 36 pieces to enjoy! 🎉

06/15/2025

MAKE MEATLOAF IN A MUFFIN PAN- IT COOKS IN 15 MINUTES!
Ingredients
1 pound ground turkey or ground beef
1/3 cup breadcrumbs or oatmeal (Either works, but I now use oatmeal)
1/3 cup Parmesan cheese
1 egg
1 (8 ounce) can tomato sauce (Instead of the tomato sauce, I often substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. Personal choice to use the ketchup vs tomato sauce I do prefer the taste of ketchup – must be the added sugar.)
1/2 teaspoon garlic powder
Salt and pepper
several shakes of Worcestershire sauce (about a teaspoon)
A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)
Instructions
Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl, but only use about ¼ of the tomato sauce/ketchup in the meat mixture. Reserve the rest for the tops of the meatloaf muffins.
Press the meat into the muffin cups (you should be able to get eight to 10 out of this amount of meat).
Top with a dollop of tomato sauce/ketchup on each one.
Cook for 30-35 minutes.
Serve two per person.

06/15/2025

Cheeseburger Egg Rolls
A crispy, golden egg roll shell stuffed with classic cheeseburger goodness — seasoned ground beef, melted cheese, and tangy pickles — served with your favorite dipping sauce!

Ingredients:
1 tablespoon olive oil
1/2 pound ground beef
1/4 cup yellow onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dill pickles, finely chopped
1/2 cup shredded cheddar cheese
8 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
Optional for Serving:
Burger sauce, ketchup, or spicy mayo for dipping
Shredded lettuce or diced tomato for garnish
Directions:
Cook the Filling:
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until soft.
Add ground beef, garlic powder, salt, and pepper. Cook until beef is browned and no longer pink. Drain excess grease.
Add the Pickles and Cheese:
Remove the skillet from heat. Stir in chopped pickles and shredded cheddar cheese until melted and combined. Let the filling cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with a corner facing you (diamond shape). Place about 2 tablespoons of the cheeseburger mixture in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, for 2–3 minutes per side or until golden and crispy.
Transfer to a paper towel-lined plate to drain.
Serve:
Serve hot with burger sauce, ketchup, or your favorite dip. Add shredded lettuce or diced tomatoes on the side for a fresh contrast.

06/15/2025

MEATBALL SOUP

INGREDIENTS:

2 tablespoons olive oil

1 medium onion chopped

2 large carrots peeled and chopped

3 stalks celery chopped

1 1/2 cups green beans trimmed and cut in one inch segments

1 1/2 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

6 cups low sodium beef broth

1 can (8 ounce) tomato sauce

1 can (14.5 ounce) fire roasted tomatoes

1 1/4 lbs fresh or frozen meatballs

3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)

fresh parsley, chopped

salt and pepper to taste

Meatballs and pasta together with onions, carrots, celery and green beans in a hearty beef broth that has been perfectly seasoned with Italian spices.

INSTRUCTIONS

In a large heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.

Pour in beef broth, tomato sauce, fire-roasted tomatoes, and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes. Garnish with chopped fresh parsley, season with salt and pepper to taste, and serve promptly.

NOTES:

You can use fresh or frozen turkey, beef, pork, or chicken meatballs. They all taste good in the soup.

I prefer fresh vegetables but frozen can be used in a pinch.

Substitute chicken broth if you using ground turkey.

Canned fire-roasted tomatoes are tomatoes that are charred over an open flame before they are diced and canned. They can be found at your local grocery store with other canned tomatoes.

If you are going to freeze or store any of this soup for later consumption, remove the portion you will save for a later date before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup.

Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.

For added flavor, add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl.

Store leftovers in an airtight container in the fridge for up to 3 days.

06/15/2025

Taco Pasta Salad

Ingredients
16 oz rotini pasta (or your favorite medium-sized noodle)
1 lb ground beef
3 tablespoons taco seasoning
1.5 cups chopped tomatoes
1 cup diced green bell pepper
2-3 cups Mexican-style shredded cheese
4 cups shredded lettuce

Directions
1. Bring a large pot of water to a boil and cook the rotini pasta according to the package directions. Once cooked, drain well and set aside.
2. While the pasta cooks, brown the ground beef in a skillet over medium heat. Break it up as it cooks until it’s fully browned, then drain off any extra fat.
3. Sprinkle the taco seasoning over the cooked beef and stir well. Follow the directions on your seasoning packet for adding water and simmering.
4. In a big bowl, combine your cooked pasta, seasoned ground beef, chopped tomatoes, diced green bell pepper, shredded cheese, and shredded lettuce.
5. Give everything a good toss until it’s mixed together. Serve right away while everything is fresh, or pop it in the fridge until you’re ready to enjoy.

06/14/2025

Crispy Jalapeño Popper Chicken Alfredo Taquitos 🌶️🧄🧀
Creamy, cheesy, and spicy shredded chicken rolled into golden-baked taquitos with a crispy Alfredo breadcrumb topping—perfect for dinner or party bites!

Ingredients 🛒
2 cups cooked, shredded chicken
1/2 cup cream cheese, softened
1/4 cup jarred or fresh jalapeños, diced
1/2 cup Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella or Monterey Jack cheese
8–10 small flour or corn tortillas
1/2 cup seasoned breadcrumbs
1 tbsp melted butter
Chopped parsley (for garnish)

Directions 👩‍🍳
1️⃣ Make Filling: In a bowl, mix shredded chicken, cream cheese, jalapeños, 1/4 cup Alfredo sauce, and half the cheese.
2️⃣ Assemble: Warm tortillas slightly to prevent cracking. Fill each with a few tablespoons of the chicken mixture and roll tightly.
3️⃣ Arrange: Place taquitos seam-side down on a greased baking tray. Spoon remaining Alfredo sauce over the top.
4️⃣ Top & Bake: Sprinkle with remaining cheese, breadcrumbs, and drizzle melted butter over each.
5️⃣ Bake: Bake at 400°F (200°C) for 20–25 minutes, or until golden and bubbling.
6️⃣ Garnish: Top with chopped parsley and serve warm!

⏰ Prep Time: 15 minutes
⏰ Cook Time: 25 minutes
🍽 Servings: 4–5
🔥 Calories: ~480 kcal per serving

06/14/2025

Spinach Garlic Meatballs Stuffed with Mozzarella

Ingredients:

1 lb ground beef (or a mix of beef and pork)

1 cup fresh spinach, finely chopped

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Italian seasoning

1 cup mozzarella cheese, cut into small cubes

2 tbsp olive oil (for cooking)

Instructions:

Prepare the Meatball Mixture:

In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Mix gently until just combined to keep the meatballs tender.

Stuff with Mozzarella:

Take 1-2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then wrap the meat around it, sealing it completely. Roll into a ball. Repeat with the remaining mixture and cheese cubes.

Cook the Meatballs:

In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, until browned and cooked through.

Serve:

Serve the meatballs warm with marinara sauce for dipping or over pasta. Garnish with extra Parmesan and fresh basil, if desired. Enjoy!

01/04/2025

Banana Bread Brownies
Ingredients:

For the Brownies:

2 eggs
3 bananas, mashed
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup walnuts, chopped
For the Frosting:

1/2 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
Directions:

Preheat oven to 375°F (190°C). Grease a 13 x 9 inch baking pan.
In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
Blend in the mashed bananas and vanilla extract.
Add flour, baking soda, and salt. Blend for 1 minute. Stir in chopped walnuts.
Spread batter evenly into the greased pan. Bake for 25 minutes or until golden brown.
Allow brownies to cool slightly until warm (but not hot) before frosting.
For the Frosting:

In a large saucepan, heat butter over medium heat until it turns a medium brown color. Watch carefully.
Remove from heat, whisk in powdered sugar, adding milk gradually to achieve a smooth, spreadable consistency. Stir in vanilla.
Pour frosting over warm banana bread brownies and smooth with a spatula.
Allow to cool completely before cutting into squares.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 12 servings

11/24/2024

Longhorn Steakhouse Parmesan Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup bread crumbs
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Directions:

Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper.
In another shallow dish, beat the eggs with the milk.
Place the flour in a third shallow dish.
Dredge each chicken breast in the flour, shaking off the excess.
Dip the floured chicken in the egg mixture, then coat with the bread crumb mixture.
In a skillet, heat olive oil over medium-high heat.
Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.
Transfer the chicken to the prepared baking dish.
Mix the remaining 1/2 cup of Parmesan cheese with the mozzarella cheese and minced garlic.
Sprinkle the cheese mixture over the chicken breasts.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Serve immediately and enjoy!
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: Approximately 450 kcal per serving
Servings: 4 servings

11/22/2024

Beef Tips with Mushrooms (Slow Cooker or Instant Pot) 🍄🍖

Ingredients:

1 1/2 pounds beef stew meat (such as chuck or round), cut into bite-sized pieces
1 cup beef broth
1/2 cup red wine (optional, can substitute with additional beef broth)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon tomato paste
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms (button or cremini)
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For Slow Cooker:

Sear the Beef:

In a large skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. This step adds extra flavor but can be skipped if you're short on time.
Prepare the Slow Cooker:

Transfer the seared beef to the slow cooker. Add the diced onion, minced garlic, and sliced mushrooms.
Mix Sauce:

In a bowl, mix together the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Pour the mixture over the beef and vegetables in the slow cooker.
Cook:

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the flavors are well combined.
Thicken Sauce (Optional):

If you prefer a thicker sauce, mix the cornstarch with water to make a slurry. Stir the slurry into the slow cooker about 30 minutes before the cooking time is up. Cover and cook until the sauce has thickened.
Serve:

Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
For Instant Pot:

Sear the Beef:

Turn the Instant Pot to the “Sauté” setting. Heat olive oil in the pot. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. Remove and set aside.
Sauté Vegetables:

In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 2 minutes.
Prepare Sauce:

Add the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste to the pot. Stir to combine.
Pressure Cook:

Return the seared beef to the pot. Close the lid and set the valve to “Sealing.” Cook on high pressure for 25 minutes. Allow for a natural release of pressure for 10 minutes, then manually release any remaining pressure.
Thicken Sauce (Optional):

If you prefer a thicker sauce, mix cornstarch with water to make a slurry. Turn the Instant Pot to the “Sauté” setting and stir in the slurry. Cook for a few minutes until the sauce has thickened.
Serve:

Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
Prep Time: 15 minutes | Cook Time: 6-8 hours (slow cooker) or 25 minutes (Instant Pot) | Total Time: 6-8 hours 15 minutes (slow cooker) or 40 minutes (Instant Pot) | Servings: 4-6 | Calories: Approximately 300 kcal per serving

This Beef Tips with Mushrooms dish is hearty and flavorful, making it a great comfort meal for any day of the week!

Grandma's Secret Recipes

06/25/2025

06/25/2025

06/16/2025

06/15/2025

06/15/2025

06/15/2025

06/15/2025

06/14/2025

06/14/2025

01/04/2025

11/24/2024

11/22/2024

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