Supper Tasty, New York, NY (2026)

03/14/2026

Grilled Chicken with Creamy Pasta and Peas
Ingredients:
For the chicken:
1 chicken breast (or thigh), boneless
Salt, pepper, garlic powder, thyme or Italian herbs
1 tbsp olive oil
For the pasta:
1 cup pasta (e.g., gemelli or penne)
1/2 cup green peas (fresh or frozen)
1/3 cup cream or cream cheese
1 tbsp butter or olive oil
Salt and black pepper to taste
Grated cheese (optional)
Instructions:
1. Grill the chicken:
Season chicken with salt, pepper, garlic powder, and herbs.
Heat 1 tbsp oil in a pan and cook the chicken for 4–5 minutes on each side or until fully cooked.
Slice after resting.
2. Prepare the pasta:
Cook pasta according to package instructions; in the last 2–3 minutes, add the peas to the boiling water.
Drain and return to the pot.
Stir in cream (or cream cheese), butter, and season with salt and pepper.
Mix well until creamy and heated through.

03/11/2026

SLAP YOUR MAMA IT’S SO DELICIOUS SOUTHERN SQUASH CASSEROLE
Ingredients
2 lbs yellow squash, sliced
1 medium onion, diced
3 tablespoons butter
1/2 cup sour cream
1 (10.5 oz) can cream of chicken soup
2 large eggs, beaten
1½ cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1½ cups crushed Ritz crackers
3 tablespoons butter, melted
Instructions
Preheat oven to 350°F.
In a large skillet, melt 3 tablespoons butter over medium heat. Sauté squash and onion until soft and lightly golden, about 10–12 minutes. Let cool slightly.
In a large mixing bowl, combine sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
Stir in the squash and onion mixture until everything is well blended.
Spoon the mixture into a greased 9x13-inch baking dish.
In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the top.
Bake for 30–35 minutes or until golden brown and bubbly. Let sit 5 minutes before serving.

07/22/2025

Chicken Scampi with Creamy Garlic Parmesan Rice

Ingredients:

1 lb boneless, skinless chicken breasts (bite-sized pieces)

2 tablespoons olive oil

1 tablespoon unsalted butter

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes (optional)

1 teaspoon salt

⅛ teaspoon black pepper

4 cloves garlic, minced

Juice of 1 lemon and the zest of ½ lemon

1½ cups long-grain white rice

3 cups chicken broth

½ cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley (for garnish)

Extra lemon wedges, for serving

Directions:

In a large deep skillet, heat the olive oil and butter over medium-high heat. Season the chicken with Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken to the skillet and cook until golden and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, lower the heat to medium and add in the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the lemon juice and zest.

Add the uncooked rice to the skillet and stir to coat it in the garlic-lemon mixture. Toast for 1-2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Once the rice is cooked, stir in the heavy cream and Parmesan cheese until well combined and creamy.

Plate the creamy garlic Parmesan rice, top with the cooked chicken, and garnish with a small pinch of finely chopped fresh parsley.

Serve with extra lemon wedges on the side for added freshness.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Servings: 4

Enjoy your delicious meal!

07/22/2025

Biscuits and Gravy Casserole

Ingredients:

1 pound breakfast turkey sausage

2 tablespoons butter

¼ cup all-purpose flour

3 cups 2% milk

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

6 large eggs

½ cup shredded cheddar cheese

½ teaspoon salt

¼ teaspoon ground black pepper

Directions:

Preheat the oven to 350°F (175°C). Spray a 13x9-inch (3-quart) baking dish with cooking spray.

In a 12-inch nonstick skillet, cook the turkey sausage over medium heat for 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked.

Using a slotted spoon, transfer the cooked sausage to the prepared baking dish.

In the same skillet, melt the butter over medium-low heat. Sprinkle the flour over the sausage drippings, stirring to combine. Let cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.

While stirring, slowly pour in the milk. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low. Let simmer for 8 to 10 minutes, stirring occasionally, until thickened.

Pour the gravy over the sausage in the baking dish.

In a medium bowl, whisk together the eggs, ½ cup of milk, ½ cup of shredded cheddar cheese, salt, and pepper. Pour the egg mixture evenly over the sausage and gravy layers in the baking dish.

Open the can of biscuits and separate them. Cut each biscuit into quarters and arrange the pieces evenly over the top of the casserole.

Sprinkle the remaining ½ cup of shredded cheddar cheese over the biscuit pieces.

Bake in the preheated oven for 30 minutes, or until the eggs are set and the biscuits are golden brown.

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

Enjoy your meal!

05/30/2025

Chicken Marsala with Rich Mushroom Sauce

Ingredients:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

Salt and pepper to taste

4 tablespoons olive oil

8 ounces cremini or button mushrooms, sliced

3 cloves garlic, minced

1 cup chicken broth

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Directions:

Begin by seasoning the chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining olive oil and the sliced mushrooms. Sauté for about 5 minutes, or until the mushrooms are browned and tender. Add the minced garlic and cook for an additional minute, stirring frequently.

Pour in 1 cup of chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer for another 5 minutes to meld the flavors.

Finish the dish by stirring in the butter until melted and glossy. Adjust seasoning with salt and pepper if needed.

Serve the chicken hot, garnished with fresh parsley, alongside your choice of pasta or mashed potatoes.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings

05/30/2025

Chicken Scampi with Garlic Parmesan Rice

Ingredients:

For the Chicken Scampi:

2 boneless, skinless chicken breasts (thinly sliced)

2 tablespoons olive oil

3 tablespoons butter

4 cloves garlic (minced)

½ cup chicken broth

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon lemon zest

½ teaspoon red pepper flakes (adjust to taste)

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh parsley (chopped)

For the Garlic Parmesan Rice:

1 cup long-grain white rice

2 cups chicken broth

3 cloves garlic (minced)

½ cup heavy cream

½ cup grated Parmesan cheese

1 tablespoon butter

½ teaspoon salt

¼ teaspoon black pepper

Directions:

Prepare the Garlic Parmesan Rice:

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant.

Stir in 1 cup of long-grain white rice and cook for 1-2 minutes to lightly toast the rice.

Pour in 2 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Remove the saucepan from heat. Stir in ½ cup of heavy cream, ½ cup of grated Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix until the cheese is melted and the rice is creamy. Set aside.

Prepare the Chicken Scampi:

Season the thinly sliced chicken breasts with ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of Italian seasoning.

In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the seasoned chicken slices and cook for 3-4 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet, melt 3 tablespoons of butter. Add 4 minced garlic cloves and sauté for about 30 seconds until fragrant.

Pour in ½ cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Add 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of lemon zest, and ½ teaspoon of red pepper flakes. Let the sauce simmer for 2 minutes.

Return the cooked chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.

Sprinkle 2 tablespoons of chopped fresh parsley over the chicken.

To Serve:

Spoon the creamy garlic Parmesan rice onto plates and top with the chicken scampi. Drizzle any remaining sauce from the skillet over the chicken and rice. Serve hot.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Servings: 4

Enjoy your meal!

05/30/2025

Taco Stuffed Shells – Cheesy, Saucy, and Family-Approved
Ingredients:
1 pound ground beef

1 packet taco seasoning

20–24 jumbo pasta shells

1½ cups shredded cheddar cheese (or a Mexican blend)

1 can (10 oz) enchilada sauce

½ cup salsa (optional, for added texture)

½ cup shredded mozzarella cheese (optional, for topping)

Chopped fresh cilantro or green onions (for garnish)

Sour cream or avocado (for serving, optional)

Directions:
Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package directions. Drain and set aside to cool slightly.

Make the Taco Beef Filling:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked.
Drain any excess fat.
Stir in the taco seasoning and about ¼ cup water. Cook for another 2–3 minutes until thickened.
Remove from heat and let cool for a few minutes before stirring in 1 cup of shredded cheddar cheese.

Assemble the Shells:
Preheat your oven to 350°F (175°C).
Spread half of the enchilada sauce over the bottom of a greased 9x13-inch baking dish.
Fill each cooked pasta shell with 1–2 tablespoons of the taco beef mixture and place them open-side up in the dish.
Pour the remaining enchilada sauce over the stuffed shells.

Add Cheese and Bake:
Sprinkle the remaining ½ cup of cheddar and the mozzarella (if using) over the top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake an additional 5–10 minutes until the cheese is melted and bubbly.

Garnish and Serve:
Let the dish sit for 5 minutes before serving.
Top with fresh cilantro or green onions. Add sour cream or avocado on the side if desired.

Nutritional Information:
Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: ~450 kcal per serving

Servings: 6

05/30/2025

Dolly’s Chicken and Stuffing Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 box (12 oz) stuffing mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, milk, onion powder, garlic powder, and mixed vegetables. Stir until well combined.
3. In a separate bowl, prepare the stuffing mix according to the package instructions.
4. Grease a 9x13 inch baking dish and spread the chicken mixture evenly in the bottom.
5. Top the chicken mixture with the prepared stuffing, spreading it out evenly.
6. Bake in the preheated oven for 30-35 minutes or until the stuffing is golden brown and the casserole is heated through.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings

05/30/2025

Chocolate Smash Heart Box with Ice Cream Cone Cake Pops
Ingredients:

For the Chocolate Smash Heart:

340 g light pink candy melts (or any color of your choice)

30–60 g white candy melts (for drizzling)

Decorative sprinkles (heart-shaped, red, pink, white)

For the Ice Cream Cone-Shaped Chocolate-Covered Strawberries:

6 fresh strawberries

6 mini ice cream cones or cone-shaped silicone molds

White, pink, and brown candy melts (for vanilla, strawberry, and chocolate flavors)

Black food coloring or edible marker (for the eyes)

Red edible gel (for the smiles)

Colored sprinkles for decoration

For Filling the Heart (optional):

Candies (M&M’s, chocolate-covered almonds, gummies, etc.)

Small sweet notes or surprises

Instructions:

1. Make the Smash Heart:

Melt the pink candy melts in the microwave, 30 seconds at a time, stirring until smooth.

Pour the melted chocolate into a geometric heart-shaped silicone mold. Spread evenly over the sides.

Let set for 5–10 minutes, then add a second layer to reinforce it.

Refrigerate for 30 minutes until completely hardened.

Gently unmold the heart and place it in a box lined with colorful tissue paper.

Melt the white candy melts and drizzle over one corner of the heart. Add decorative sprinkles.

Write the message “You’re Worth Melting For!!” with red edible gel.

2. Prepare the Chocolate-Covered Cones:

Melt the chocolates in the microwave, then pour into the cones.

Chill in the fridge or freezer until firm.

Melt the candy melts (one color at a time), and dip each chilled ball into the melted coating.

Immediately add sprinkles to mimic ice cream toppings.

Let dry, then draw eyes and smiles with an edible marker or gel.

Place each cone in a cupcake liner for a nice presentation.

Assembly:

Place the filled chocolate heart in the gift box on a bed of decorative paper.

Arrange the decorated strawberries beside it.

Add a small wooden hammer to break the chocolate heart.

Nutritional Info (per serving – 1 strawberry + 1 slice of heart):

Prep time: 45 minutes

Chill time: 30 minutes

Total time: 1 hr 15 minutes

Calories: ~320 kcal

Servings: 6

05/29/2025

Crockpot Cheesesteak Potato Casserole
Ingredients:
1½ pounds ground beef, cooked and drained

3 bell peppers (any color), sliced

1 medium onion, sliced

1 large scoop (about 1 tablespoon) minced garlic

1 tablespoon steak seasoning (adjust to taste)

4 cups diced potatoes (Yukon gold or red potatoes work best)

1 can (10.5 oz) cream of mushroom or cheddar cheese soup

1½ cups shredded provolone or mozzarella cheese

½ cup beef broth (optional, for extra moisture)

Salt and pepper, to taste

Directions:
Brown the Beef:
In a skillet over medium-high heat, cook the ground beef until fully browned. Drain the excess fat and set aside.

Layer the Crockpot:
Lightly spray your slow cooker with nonstick cooking spray.
Add the sliced bell peppers, onion, garlic, and potatoes.
Layer the cooked ground beef on top.

Add Seasoning and Sauce:
Sprinkle in the steak seasoning, salt, and pepper.
Pour in the cream soup and beef broth (if using). Stir gently to combine everything.

Slow Cook:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are fork-tender.

Add Cheese:
In the last 15–20 minutes of cooking, sprinkle shredded cheese evenly on top.
Cover again and let it melt completely.

Serve:
Stir gently to mix or serve as-is for a layered casserole. Enjoy warm.

Nutritional Information:
Prep Time: 15 minutes

Cook Time: 6 hours (low) or 3 hours (high)

Total Time: 6 hours 15 minutes

Calories: ~480 kcal per serving

Servings: 6

Supper Tasty

03/14/2026

03/11/2026

07/22/2025

07/22/2025

05/30/2025

05/30/2025

05/30/2025

05/30/2025

05/30/2025

05/29/2025

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