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Emily Homemade Recipe, 308 E Broadway, Glendale (2026)

11/01/2026

*Classic Chicken Soup*

Serves: 4 | Time: 45 min

Ingredients:
• 1 whole chicken or 500g chicken pieces
• 2 carrots (sliced)
• 1 onion (chopped)
• 2 celery sticks
• 2 cloves garlic
• Salt & pepper
• Fresh parsley

Steps:
1. Boil chicken in water for 25 minutes.
2. Add vegetables and garlic.
3. Simmer 15–20 minutes.
4. Season and garnish with parsley.

Tip: Add ginger or lemon for extra warmth.

07/04/2025

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli

Ingredients:

12 oz cheese tortellini
1 lb Italian sausage (mild or spicy), crumbled
2 cups broccoli florets
2 tbsp butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 tsp red pepper flakes (optional for extra heat)
Salt and pepper to taste
Fresh basil or parsley, chopped, for garnish

Directions:

Bring a large pot of salted water to a boil. Add the tortellini and broccoli florets, cooking both together according to the tortellini package instructions (usually about 4-5 minutes). Drain and set aside.
In a large skillet over medium heat, cook the crumbled sausage until browned and fully cooked, about 6–8 minutes. Drain excess grease if needed and transfer sausage to a plate.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Stir to combine, then bring to a gentle simmer.
Add the Parmesan cheese and red pepper flakes (if using). Stir until the cheese melts and the sauce becomes smooth and creamy.
Return the cooked sausage to the skillet. Add the drained tortellini and broccoli, tossing everything to coat well in the sauce.
Season with salt and pepper to taste. Simmer for 1–2 more minutes to heat through.
Garnish with fresh basil or parsley before serving.

Cooking Time: 25 minutes | Servings: 4 | Calories: 590 kcal

07/04/2025

Buffalo Chicken Crescent Roll-Ups

Ingredients:

2 cans crescent dough (8 oz each)
2 cups cooked chicken breast, shredded
1/2 cup buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
Fresh parsley, chopped for garnish (optional)

Directions:

Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the filling: In a large bowl, combine the shredded chicken, buffalo sauce, ranch dressing, shredded cheddar cheese, garlic powder, and onion powder. Mix well until everything is evenly coated.
Assemble the roll-ups: Unroll the crescent dough and separate it into individual triangles. Spoon about 2 tablespoons of the buffalo chicken mixture onto the widest end of each crescent triangle. Carefully roll up each triangle, starting from the wide end and rolling towards the point, enclosing the chicken mixture inside.
Bake: Place the rolled-up crescents on the prepared baking sheet and brush the tops with olive oil. Bake for 12-15 minutes or until golden brown and puffed up.
Serve: Remove from the oven and garnish with fresh parsley. Serve with extra ranch or blue cheese dressing on the side for dipping!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 330 kcal per serving | Servings: 4

07/04/2025

Garlic Butter Chicken with Creamy Parmesan Penne

Ingredients:

2 chicken breasts, boneless and skinless
8 oz penne pasta
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 teaspoon Italian seasoning
1 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped for garnish (optional)
1 tablespoon olive oil

Directions:

Cook the pasta: In a large pot, bring salted water to a boil. Cook the penne pasta according to package instructions, then drain and set aside.
Cook the chicken: While the pasta cooks, heat olive oil over medium heat in a large skillet. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the cream and seasoning: Pour in the heavy cream and bring to a simmer. Stir in the Italian seasoning, dried thyme, and grated Parmesan cheese. Continue to cook for another 3-4 minutes, stirring constantly, until the sauce thickens.
Combine the pasta: Add the cooked penne pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly in the sauce. Slice the cooked chicken breasts into strips and add them back into the skillet.
Serve: Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 450 kcal per serving | Servings: 4

07/04/2025

Honey Garlic Butter Steak and Rice Skillet

Ingredients:

1 lb steak (cut into strips)
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic (minced)
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1 cup rice (uncooked)
2 cups beef broth
Salt and pepper, to taste
Fresh parsley (chopped, for garnish)

Directions:

Sear the steak: Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
Make the honey garlic sauce: In the same skillet, reduce heat to medium. Add butter and let it melt, then stir in garlic and sauté for about 1 minute. Whisk in honey, soy sauce, and Dijon mustard. Simmer for another minute until slightly thickened.
Cook the rice: Stir in the uncooked rice and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and has absorbed the liquid.
Finish it off: Add the steak back into the skillet and stir to coat everything in the sauce. Let it cook together for another 2–3 minutes to heat through.
Serve: Sprinkle with chopped parsley and serve hot. That sticky-savory goodness is hard to beat!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Calories: 410 kcal per serving | Servings: 4

07/04/2025

Creamy and Refreshing Whipped Strawberry Lemonade

Ingredients:

1 cup fresh strawberries, hulled
1/2 cup lemon juice (freshly squeezed)
2 cups cold water
1/4 cup sugar (or honey)
1 cup heavy cream
1/2 teaspoon vanilla extract
Ice cubes

Directions:

Blend the base: In a blender, combine the fresh strawberries, lemon juice, cold water, and sugar (or honey). Blend until smooth and the sugar is dissolved.
Whip the cream: In a separate bowl, whisk the heavy cream and vanilla extract together until it forms stiff peaks. You can also use a hand mixer for quicker results.
Mix together: Pour the strawberry-lemonade mixture into glasses filled with ice cubes. Top each with a generous dollop of whipped cream.
Serve: Stir to combine the whipped cream into the lemonade or leave it on top for a beautiful presentation. Enjoy immediately!

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Calories: 190 kcal per serving | Servings: 4

07/04/2025

Savory Beef and Rotini in a Creamy Garlic Butter Sauce

Ingredients:

12 oz rotini pasta
1 lb ground beef
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Directions:

Cook the rotini pasta according to package instructions in a large pot of salted water. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
In a large skillet, heat a tablespoon of butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Add the remaining tablespoon of butter to the skillet with the cooked beef. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream and milk, stirring to combine. Season with Italian seasoning, salt, and black pepper. Allow the sauce to simmer for 3-5 minutes, letting it thicken slightly.
Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue stirring until the cheese has fully melted and the sauce is smooth and creamy.
Add the cooked rotini pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Sprinkle the chopped fresh parsley over the top and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 590 kcal per serving | Servings: 4

07/04/2025

Cheesy Ranch Chicken Crescents

Ingredients:

2 cans crescent dough (8 oz each)
2 cups cooked chicken breast, shredded
1 packet ranch seasoning mix
1 cup shredded mozzarella cheese
1/4 cup cream cheese, softened
1 tablespoon olive oil
Salt and pepper to taste

Directions:

Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Make the filling: In a medium bowl, combine the shredded chicken, ranch seasoning mix, shredded mozzarella cheese, cream cheese, and salt and pepper. Mix until everything is well combined and the cheese is evenly distributed.
Assemble the crescents: Unroll the crescent dough and separate it into individual triangles. Spoon about 2 tablespoons of the chicken mixture onto the widest end of each crescent triangle. Carefully roll up each triangle, starting from the wide end and rolling towards the point, sealing in the filling.
Bake: Place the filled crescent roll-ups on the prepared baking sheet. Brush the tops with olive oil and bake for 12-15 minutes, or until the crescents are golden brown and puffed up.
Serve: Remove from the oven and serve immediately while warm. You can pair it with a side of ranch dressing for extra dipping!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 290 kcal per serving | Servings: 4

07/04/2025

Sweet and Creamy Peach Cobbler Cheesecake Donuts

Ingredients:

1 package refrigerated biscuit dough (8 biscuits)
1 cup fresh peaches, chopped
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon butter, melted
1/4 cup brown sugar
Vegetable oil for frying

Directions:

Open the refrigerated biscuit dough and flatten each biscuit into a round shape. You can gently roll them out with a rolling pin to make them slightly larger if desired. Use a small cookie cutter or the cap of a bottle to cut a hole in the center of each biscuit to create donut shapes.
Fry the donuts:
Heat vegetable oil in a large skillet or deep fryer over medium heat. Once the oil is hot (around 350°F), carefully fry the donuts in batches, cooking for about 2-3 minutes on each side, or until golden brown and crispy. Use tongs to remove them from the oil and place them on paper towels to drain.
Make the cheesecake filling:
In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Prepare the peach topping:
In a small bowl, toss the chopped peaches with cinnamon and brown sugar to coat them evenly.
Assemble the donuts:
Once the donuts are cool enough to handle, slice them open carefully. Spoon a generous amount of the cheesecake filling into the center of each donut. Then, top with the cinnamon-sugar peaches.
Serve and enjoy:
Serve immediately while they’re still warm and enjoy the sweet, creamy goodness! You can drizzle some melted butter on top for extra flavor if desired.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Calories: 280 kcal per serving | Servings: 4

07/04/2025

Lemonade Puppy Chow 🍋

Ingredients:

4 cups Rice Chex cereal
1 1/2 cups powdered sugar
1/2 cup white chocolate chips
2 teaspoons lemon zest
2 tablespoons lemon juice
1/4 cup unsalted butter
1/2 teaspoon vanilla extract

Directions:

In a microwave-safe bowl, combine the white chocolate chips, butter, lemon zest, and lemon juice. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Stir in the vanilla extract.
In a large bowl, pour the Rice Chex cereal. Gently pour the melted white chocolate mixture over the cereal and stir carefully to coat the pieces evenly.
Place the powdered sugar into a large resealable plastic bag. Once the cereal is well-coated with the white chocolate mixture, transfer it into the bag with powdered sugar. Seal the bag and shake gently until the cereal is completely coated with the powdered sugar.
Spread the puppy chow out on a baking sheet lined with parchment paper to cool and set for about 15-20 minutes.
Once set, it’s ready to serve! Store it in an airtight container for a sweet, tangy treat that will stay fresh for up to a week.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Calories: 210 kcal per serving | Servings: 4

07/04/2025

Cinnamon Honey Butter

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon vanilla extract

Directions:

Mix the butter: In a medium bowl, combine softened butter, powdered sugar, honey, cinnamon, and vanilla extract.
Whip it up: Use a hand mixer or stand mixer to beat the ingredients together until smooth and creamy.
Serve and enjoy: Spread on warm rolls, cornbread, or anything that needs a sweet, buttery spread. Store leftovers in an airtight container in the fridge.

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Calories: 130 kcal per serving | Servings: 8

07/04/2025

Cheesy Penne with Garlic Butter Italian Sausage

Ingredients:

12 oz penne pasta
2 tablespoons olive oil
1 lb Italian sausage (removed from casing)
4 cloves garlic (minced)
1/2 cup unsalted butter
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 cup heavy cream
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley (chopped, for garnish)

Directions:

Cook the pasta: Boil penne according to package instructions until al dente. Drain and set aside.
Brown the sausage: In a large skillet over medium heat, heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned and fully cooked. Transfer sausage to a plate and set aside.
Sauté the garlic: In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown).
Make the sauce: Stir in Italian seasoning and red pepper flakes. Pour in heavy cream, bring to a low simmer, and cook for 2–3 minutes.
Add cheese: Stir in Parmesan and mozzarella until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine: Add cooked penne and sausage to the skillet, tossing until everything is well coated in the cheesy garlic butter sauce.
Serve: Garnish with fresh parsley and serve hot this one’s best straight out of the pan!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 560 kcal per serving | Servings: 4

Emily Homemade Recipe

11/01/2026

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