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Tin Eats Recipes, New York, NY (2026)

05/20/2025

Easy Candied Carrots

These sweet and buttery candied carrots are a delightful side dish that will brighten up any meal!

Ingredients:
- 2 pounds baby carrots
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon cinnamon (optional)

Directions:
1. Start by placing the baby carrots in a large pot. Add the water and sprinkle the salt on top. Bring the mixture to a boil.
2. Once boiling, reduce the heat, cover the pot, and let it simmer until the carrots are tender, which should take about 15 minutes.
3. After the carrots are soft, drain them and return them to the pot.
4. Add the brown sugar and butter to the pot with the carrots. Stir everything together until well mixed.
5. Cook over medium heat, stirring frequently, for about 5 minutes, or until the sugar has dissolved and the carrots are beautifully coated and glazed.
6. If you’re feeling adventurous, sprinkle a bit of cinnamon on top before serving for an extra touch of warmth.

Enjoy your delicious candied carrots!

05/20/2025

Homemade Butter Pecan Ice Cream

Indulge in this creamy, nutty delight that captures the essence of a classic favorite, perfect for any occasion.

Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt

Directions:
1. In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved and the mixture is smooth.
2. Grab a skillet and toast the chopped pecans over medium heat. Keep an eye on them as they cook, stirring occasionally until they're golden brown and aromatic.
3. Once your pecans are beautifully toasted, fold them into the cream mixture, ensuring they are evenly distributed.
4. Pour this delightful mixture into your ice cream maker and churn according to the manufacturer's instructions. The anticipation is part of the fun!
5. After churning, transfer the ice cream into a container and freeze it for about 4 hours, or until it's solid and firm.

Now, sit back, enjoy, and treat yourself to a scoop (or two) of this homemade goodness!

05/19/2025

Strawberry Lemonade Jell-O Mocktail Shots

These refreshing strawberry lemonade Jell-O shots are perfect for warm days and gatherings, offering a fun, fruity twist!

Ingredients:
- 1 box (3 oz) strawberry or pink lemonade Jell-O
- 1 cup boiling water
- 1/2 cup vanilla-flavored water (or plain water + 1/2 tsp vanilla extract)

Directions:
1. Start by dissolving the Jell-O in a mixing bowl with the boiling water. Stir it well until it’s completely dissolved and smooth.
2. Next, add in the vanilla-flavored water (or your homemade version with plain water and vanilla extract) and mix until combined.
3. Carefully pour your colorful mixture into shot glasses or small cups, filling them to your desired level.
4. Pop them into the refrigerator and let them chill for at least 2-3 hours, or until they’re fully set.
5. Once ready, serve these delightful treats chilled, and enjoy your Strawberry Lemonade Jell-O Mocktail Shots!

05/19/2025

Texas Toast Sloppy Joes

Get ready for a delicious twist on a classic! These Texas Toast Sloppy Joes are hearty, savory, and oh-so-satisfying.

Ingredients:
- 1 lb lean ground beef
- 2.5 cups onion, chopped
- 1/2 tsp garlic powder
- 1 cup ketchup
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 4 slices Texas toast

Directions:
1. In a skillet over medium heat, brown the ground beef until it's cooked through. Don’t forget to drain any excess fat.
2. Add the chopped onions and garlic powder to the skillet, cooking them until the onions are nice and soft, which should take a few minutes.
3. Stir in the ketchup, Worcestershire sauce, salt, and pepper. Mix everything together well and let it simmer for about 5 minutes to meld those flavors.
4. While the sloppy joe mixture is simmering, toast the Texas toast according to the package instructions until golden brown.
5. Serve that rich sloppy joe mixture piled high on the warm, toasty bread. Enjoy your hearty creation!

05/19/2025

Salisbury Beef Steak

This comforting Salisbury beef steak is easy to make and packed with flavor, perfect for a cozy weeknight dinner.

Ingredients:
- 1 (10 1/2 ounce) can condensed French onion soup
- 1 1/2 lbs ground beef
- 1/2 cup dry breadcrumbs

Directions:
1. Start by preheating your oven to 350°F (175°C).
2. In a mixing bowl, combine the ground beef, dry breadcrumbs, and half of the French onion soup. Mix until everything is well incorporated.
3. Shape the mixture into hearty patties, about 1 inch thick.
4. Heat a skillet over medium heat and brown the patties on both sides until they develop a nice golden crust.
5. Once browned, transfer the patties to a baking dish and pour the remaining French onion soup over the top for added flavor and moisture.
6. Cover the dish with foil to keep everything nice and juicy, then pop it in the oven for about 30 minutes, or until the patties are cooked through.
7. Serve the Salisbury steaks hot, and enjoy the warm, savory goodness!

05/18/2025

Homemade Strawberry Ice Cream

This creamy, dreamy strawberry ice cream is the perfect treat for warm weather, bursting with fresh fruit flavor.

Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1 cup heavy cream

Directions:
1. Start by combining the sliced strawberries and granulated sugar in a bowl. Let them sit for about 30 minutes; this will help the strawberries release their delicious juices.
2. Once the time is up, puree the strawberry mixture in a blender or food processor until it’s smooth and luscious.
3. In a separate bowl, mix the strawberry puree with heavy cream until it’s well combined and creamy.
4. Now, pour this mixture into your ice cream maker and churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Transfer the ice cream to a container and pop it in the freezer for at least 4 hours or until it’s nice and firm.
6. Serve it up and enjoy this homemade delight!

05/18/2025

Okra Patties

These crispy okra patties are a delightful Southern treat, perfect for a snack or appetizer. Enjoy them with your favorite dipping sauce!

Ingredients:
- 1 lb fresh or frozen okra, chopped finely
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- 1 small onion, finely chopped
- 1/4 cup chopped fresh parsley (optional)
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup milk (or buttermilk)
- Vegetable oil for frying

Directions:
1. If you're working with fresh okra, give it a good wash, dry it off, slice off the tops, and chop it into tiny, bite-sized pieces. For frozen okra, just thaw it out and make sure to drain it well.
2. In a large mixing bowl, combine the chopped okra, cornmeal, flour, Parmesan (if you're using it), onion, parsley, garlic powder, paprika, salt, and pepper. Once those ingredients are mingling nicely, add the beaten eggs and milk. Mix everything together until well combined.
3. Take small portions of the mixture and form them into patties about 2-3 inches in diameter.
4. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat. Once the oil is sizzling, add the patties in batches, taking care not to overcrowd the pan. Fry them for about 3-4 minutes on each side until they're beautifully golden brown.
5. Once done, place the patties on a paper towel-lined plate to let them drain off any excess oil. Serve them hot and enjoy with your choice of dipping sauce!

05/18/2025

One Pan Honey Garlic Chicken and Veggies

This vibrant one-pan dish brings together succulent chicken and colorful veggies, all bathed in a mouthwatering honey garlic sauce. Perfect for a cozy weeknight dinner!

Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 teaspoon paprika (optional)
- 1 tablespoon butter
- 1/4 cup honey
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 cup baby carrots (or sliced carrots)
- 1 cup broccoli florets
- 1 large potato, diced into cubes (or sweet potatoes)
- Fresh parsley for garnish (optional)

Directions:
1. Start by preheating your oven to 400°F (200°C). While that’s heating up, pat the chicken dry and season it with salt, pepper, thyme, and paprika. Chop the potatoes and prepare the carrots and broccoli.

2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once sizzling, add the chicken and sear for about 3-4 minutes on each side until golden brown. Once done, remove the chicken from the pan and set it aside.

3. In the same skillet, melt the butter and toss in the minced garlic, cooking it until it’s fragrant. Next, stir in the honey, soy sauce, and apple cider vinegar, allowing it to simmer for 2-3 minutes while the flavors meld together.

4. Add the diced potatoes, carrots, and broccoli to the pan, making sure they’re coated in that delicious sauce. Nestle the chicken back into the skillet, making it all cozy among the veggies.

5. Pop the skillet in the oven and bake for 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the veggies are tender.

6. Once out of the oven, sprinkle with fresh parsley if you like, and serve up this wholesome one-pan wonder. Enjoy!

05/18/2025

Party Roast Beef Sandwiches

These mouthwatering roast beef sandwiches are perfect for gatherings, packed with flavor and ready to impress your guests.

Ingredients:
1 (1.5 lb) beef roast (such as rump roast or chuck roast)
1 packet ranch dressing mix (optional, for seasoning)
1 packet au jus gravy mix
1 cup beef broth
12 slider buns (or small sandwich rolls)
1 cup sliced provolone cheese (or your preferred cheese)
1/4 cup mayonnaise (optional for spreading on buns)
2 tbsp butter, melted (for brushing on buns)
1 tbsp garlic powder (optional for extra flavor)

Directions:
1. Prepare the Roast: Start by placing the beef roast in your slow cooker. If you're feeling adventurous, sprinkle on the ranch dressing mix for added flavor, then add the au jus gravy mix. Pour in the beef broth, ensuring your roast is well-covered. Let it slow cook on low for 6-8 hours until it becomes tender and easily shredded with a fork.
2. Shred the Beef: Once your roast is ready, take it out of the slow cooker and shred it using two forks, discarding any large pieces of fat. Put the shredded beef back into the cooker to soak up all those delicious juices.
3. Prepare the Buns: Preheat your oven to 375°F (190°C). Slice the slider buns in half and lay the bottom halves on a baking sheet. If you like, spread a thin layer of mayonnaise on the inside of each bun for an extra touch of creaminess.
4. Assemble the Sandwiches: Load up each bun bottom with a generous portion of the shredded beef, then top it off with a slice of provolone cheese.
5. Toast the Buns: Place the top halves of the buns on the assembled sandwiches. Brush the tops with melted butter and sprinkle with garlic powder if you'd like a flavor boost.
6. Bake: Pop the baking sheet into the oven and bake for about 10-15 minutes, or until those buns are golden brown and the cheese is gloriously melted.
7. Serve: Take the sandwiches out of the oven, slice them into individual servings, and serve warm. Don’t forget to offer some extra au jus for dipping—it's the perfect finishing touch!

05/18/2025

Sausage & Cream Cheese Hash Brown Breakfast Casserole

Start your morning right with this hearty, cheesy breakfast casserole that's packed with flavor and easy to make!

Ingredients:
- 1 lb breakfast sausage
- 1 (26 oz) bag frozen hash browns, thawed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup green onions, chopped (optional for garnish)

Directions:
1. In a large skillet, cook the breakfast sausage over medium heat until it’s browned and crumbled, about 5-7 minutes. Drain any excess fat and set the sausage aside.
2. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Stir until the cream cheese is fully integrated with the other ingredients.
3. Add the thawed hash browns to the mix, stirring until they’re well coated. Gently fold in the cooked sausage.
4. In a separate bowl, whisk the eggs until they’re fully beaten, then pour them into the casserole mixture. Stir until everything is nicely combined.
5. Transfer this hearty mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
6. Preheat your oven to 350°F (175°C) and bake for 45-50 minutes, or until the top is golden brown and the center is set.
7. Allow the casserole to rest for a few minutes before slicing. If you’d like, garnish with chopped green onions and serve warm. Enjoy!

05/18/2025

Cheesy Chicken Rigatoni

This Cheesy Chicken Rigatoni is a creamy, comforting dish perfect for any weeknight dinner. It's easy to make and so satisfying!

Ingredients:
- 1 lb rigatoni pasta
- 2 tablespoons olive oil
- 2 lbs chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil (optional)
- 1 teaspoon dried oregano (optional)
- Fresh parsley, chopped (for garnish)

Directions:
1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Toss in the rigatoni and cook according to package instructions until it’s al dente. Once done, drain the pasta and set it aside.

2. Cook the Chicken: While your pasta is bubbling away, heat the olive oil in a large skillet over medium heat. Add in the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Sauté for about 5-7 minutes, or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside for now.

3. Make the Sauce: In the same skillet, pour in the chicken broth and let it come to a gentle simmer. Be sure to scrape up any delicious browned bits from the bottom of the pan. Now, stir in the heavy cream, shredded mozzarella, and grated Parmesan. Let this luscious mixture simmer for about 3-5 minutes, stirring occasionally until the cheese is melted and the sauce is wonderfully creamy.

4. Combine Pasta and Chicken: Stir the cooked chicken and rigatoni pasta into the cheesy sauce, making sure everything is well coated. If you're feeling a bit herby, toss in the dried basil and oregano at this stage for an extra flavor boost.

5. Serve: Allow the pasta and sauce to mingle together for another 2-3 minutes to warm through. Ladle the creamy goodness onto your plates and finish with a sprinkle of freshly chopped parsley and additional grated Parmesan cheese, if you like.

Enjoy your meal! This dish is bound to become a family favorite.

05/18/2025

Mexican Chicken Alfredo Casserole

This creamy and flavorful casserole is the perfect comfort food, blending classic Mexican flavors with cheesy goodness!

Ingredients:
- 2 lbs chicken breast, boneless and skinless, cooked and shredded
- 1 lb pasta (penne, rotini, or elbow macaroni)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 (10 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
- 1/4 cup sliced green onions (optional)
- 1/2 cup crumbled tortilla chips (optional, for topping)

Directions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shredded chicken and season with garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper. Cook for 3-4 minutes, stirring until the chicken is well coated with the spices and heated through. Set aside.
3. In a large mixing bowl, combine the cream of chicken soup, cream cheese, sour cream, and the diced tomatoes with green chilies. Stir until smooth. Add in the shredded mozzarella and half of the cheddar cheese, then mix until well incorporated.
4. Preheat your oven to 375°F (190°C). In a large casserole dish, combine the cooked pasta, seasoned chicken, and prepared sauce. Stir everything together until well mixed. Sprinkle the remaining cheddar cheese on top.
5. Cover the casserole with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
6. After removing from the oven, sprinkle with chopped cilantro, sliced green onions, and crumbled tortilla chips for added crunch and flavor.
7. Allow the casserole to cool for a few minutes before serving. Enjoy!

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