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Fluffy sour cream blueberry muffins with a crisp crumb topping, comfort in every bite.Ingredients:- 2 cups all-purpose f...
05/31/2026

Fluffy sour cream blueberry muffins with a crisp crumb topping, comfort in every bite.

Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)

Crumb topping
- 6 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, cold and cubed

Yield: 12 muffins

Instructions:
1. Preheat oven to 375°F (190°C). In a bowl, whisk flour, sugar, baking powder, salt.
2. In another bowl, whisk sour cream, eggs, melted butter, vanilla.
3. Stir wet into dry just until combined; gently fold in blueberries.
4. For topping, mix flour and sugar; cut in butter until crumbly.
5. Divide batter into 12 portions; sprinkle crumb topping over each.
6. Bake 18-22 minutes until golden and a toothpick comes out with a few crumbs. Let cool briefly.

05/20/2026

Triple Reese’s Peanut Butter Cookies

05/19/2026

Texas Sheet Cake Cookies

Crispy Smashed Potato SaladIngredients:- 1.5 lb small potatoes (about 700 g)- 2 tbsp olive oil- 1 tsp kosher salt- 1/2 t...
05/17/2026

Crispy Smashed Potato Salad

Ingredients:
- 1.5 lb small potatoes (about 700 g)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1/2 cup mayonnaise or Greek yogurt (or a mix)
- 2 tbsp chopped fresh parsley or chives
- 1/4 small red onion, thinly sliced (optional)

Directions:
1. Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until just tender when poked, about 12–15 minutes. Drain well.
2. Preheat oven to 425°F (220°C). Transfer potatoes to a sheet pan. Gently smash each potato to flatten it while keeping some structure.
3. Drizzle with olive oil; sprinkle with salt and pepper; scatter minced garlic over the potatoes.
4. Roast 25–30 minutes, until skins are crisp and centers are tender, turning once halfway through.
5. In a small bowl, whisk together lemon juice, Dijon mustard, and mayonnaise or yogurt. Season with a pinch of salt and pepper.
6. Transfer hot potatoes to a large bowl. Pour dressing over while they are warm and toss to coat.
7. Stir in chopped parsley or chives and, if using, red onion. Serve warm or at room temperature.

Roasted Red Pepper PastaIngredients:- 8 oz (225 g) pasta (penne or fusilli)- 2 medium red bell peppers, roasted, peeled ...
05/17/2026

Roasted Red Pepper Pasta

Ingredients:
- 8 oz (225 g) pasta (penne or fusilli)
- 2 medium red bell peppers, roasted, peeled and sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or milk alternative)
- 1/4 cup grated parmesan
- Salt and pepper to taste
- Fresh basil for garnish (optional)

Directions:
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a blender, combine roasted peppers, garlic, and cream; blend until smooth.
3. In a skillet, heat the olive oil over medium heat. Pour in the pepper cream sauce and simmer 2-3 minutes to warm and slightly thicken.
4. Stir in parmesan; season with salt and pepper. If needed, add a splash of pasta water to reach desired consistency.
5. Toss the hot pasta with the sauce until well coated. Garnish with fresh basil if using and serve.

Creamy Chicken And GnocchiIngredients:- 1 lb chicken breasts or thighs, cooked and diced- 12 oz gnocchi- 2 cups heavy cr...
05/17/2026

Creamy Chicken And Gnocchi

Ingredients:
- 1 lb chicken breasts or thighs, cooked and diced
- 12 oz gnocchi
- 2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 cups fresh spinach or 2 tablespoons chopped parsley (optional)

Directions:
1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute until fragrant.
2. Add the cooked chicken; season with salt and pepper; warm through, 2–3 minutes.
3. Stir in gnocchi; cook 3–4 minutes, until they begin to brown and puff slightly.
4. Pour in heavy cream and milk; bring to a gentle simmer.
5. Stir in Parmesan cheese until melted and the sauce thickens; adjust with a splash of milk if needed.
6. Add spinach or parsley; cook 1–2 minutes until wilted.
7. Taste and adjust seasoning with more salt and pepper.
8. Serve hot.

Creamy Tomato Lasagna FlorentineIngredients:- 9 to 12 lasagna noodles- 2 cups ricotta cheese- 1 cup shredded mozzarella ...
05/17/2026

Creamy Tomato Lasagna Florentine

Ingredients:
- 9 to 12 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup cream or milk (half-and-half)
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste

Directions:
1. Preheat oven to 375°F (190°C). Cook lasagna noodles in salted water until just al dente, according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion; cook until translucent, about 3-4 minutes. Add garlic; cook 30 seconds.
3. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer 5-7 minutes to blend flavors. Stir in cream; simmer 2-3 minutes until sauce slightly thickens.
4. In a bowl, mix ricotta with chopped spinach and a pinch of salt.
5. Assemble in a baking dish: spread a thin layer of sauce, lay down noodles, dollop and spread half of the ricotta-spinach mixture, sprinkle with half of the mozzarella. Repeat layers, finishing with a top layer of sauce and mozzarella.
6. Bake 25-30 minutes, until bubbly and lightly golden. Let rest 10 minutes before slicing.

Chickpeas And OrzoIngredients:- 1 can (15 oz) chickpeas, drained and rinsed- 1 cup orzo pasta- 2 cups vegetable broth- 1...
05/17/2026

Chickpeas And Orzo

Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach or kale, roughly chopped
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Optional: grated parmesan cheese or nutritional yeast for serving

Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook another 30 seconds until fragrant.
3. Stir in the chickpeas and oregano; cook 1-2 minutes to warm through.
4. Add the orzo and tomatoes; stir to coat with the oil and aromatics.
5. Pour in the vegetable broth; bring to a simmer. Reduce heat, cover, and cook 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
6. If the mixture looks dry, add a splash of water or broth. Stir in the greens and cook 1-2 minutes until wilted and bright.
7. Remove from heat. Stir in lemon juice and season to taste with salt and pepper. Sprinkle with parmesan or nutritional yeast if desired and serve.

Chicken Enchilada CasseroleIngredients:- 2 cups cooked shredded chicken- 8 small corn tortillas, cut into wedges- 1 can ...
05/17/2026

Chicken Enchilada Casserole

Ingredients:
- 2 cups cooked shredded chicken
- 8 small corn tortillas, cut into wedges
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)

Directions:
1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add garlic and cook for 1 minute more.
3. Add shredded chicken, corn, black beans (if using), chili powder, cumin, paprika, salt, and pepper. Cook until heated through, about 3-4 minutes.
4. Stir in 3/4 cup of enchilada sauce and mix to coat the filling.
5. Layer half of the tortillas on the bottom of the dish. Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheddar and Monterey Jack.
6. Repeat with the remaining tortillas, chicken mixture, sauce, and cheese.
7. Cover with foil and bake for 25 minutes. Uncover and bake another 5-10 minutes until the cheese is melted and bubbling.
8. Let stand 5 minutes before serving. Garnish with cilantro and offer sour cream on the side if desired.

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