https://www.facebook.com/183389824856227/

Easy Homemade Recipes, 29 Collins Avenue, Dublin, OH (2026)

10/23/2026

Crispy Cheesy Hash Browns
What do you make on a slow Sunday morning when the eggs need a sidekick?

Ingredients
4 medium russet potatoes (about 2 lb)
1 cup shredded sharp cheddar
1 large egg
2 tbsp all-purpose flour
½ tsp garlic powder
1 tsp salt
¼ tsp black pepper
4 tbsp vegetable oil

Directions
1. Peel the potatoes and grate them on the large holes of a box grater.
2. Wrap the shreds in a clean kitchen towel and squeeze until no more liquid drips out.
3. Mix the potatoes with the cheddar, egg, flour, garlic powder, salt and pepper in a bowl.
4. Heat 2 tbsp oil in a large skillet over medium heat until it shimmers.
5. Drop in mounds of about ⅓ cup and press them flat to ½ inch. Fry 4–5 minutes per side until deep golden and crisp at the edges.
6. Drain on paper towels, then repeat with the rest of the oil and mixture. Serve hot.

What do you serve with them: fried eggs or a spoon of sour cream?

10/22/2026

Crispy Honey Garlic Chicken
I made this twice last week, and the second time I doubled the sauce.

Ingredients
1½ lb boneless skinless chicken thighs
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 eggs
Vegetable oil, for frying
For the sauce:
2 tbsp butter
6 cloves garlic, minced
½ cup honey
¼ cup soy sauce
2 tbsp water
1 tbsp rice vinegar
½ tsp red pepper flakes

Directions
1. Mix the flour, cornstarch, garlic powder, paprika, salt and pepper in a bowl. Beat the eggs in a second bowl.
2. Dredge each piece of chicken in the flour, dip it in the egg, then dredge it again. Press the coating on well.
3. Heat 1 inch of oil to 350°F. Fry the chicken for 5 to 6 minutes per side, until it is deep golden and reads 165°F inside, then drain it on a rack.
4. Melt the butter in a skillet over medium heat. Cook the garlic for 1 minute, until fragrant.
5. Add the honey, soy sauce, water, vinegar and pepper flakes. Simmer for 3 to 4 minutes, until the sauce thickens and coats a spoon.
6. Spoon the sauce over the chicken and serve it right away, while the crust is still crisp.

10/22/2026

Cheeseburger Pasta Bake
Pull the shells out 2 minutes early, because they keep soaking up sauce in the oven.

Ingredients
12 oz medium pasta shells
1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
1 can (15 oz) tomato sauce
½ cup milk
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
2 cups shredded cheddar, divided

Directions
1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
2. Boil the shells in salted water 2 minutes less than the package says, so they stay firm after baking. Drain.
3. Brown the beef and onion in a large skillet over medium-high heat for 7–8 minutes, until no pink remains. Drain the fat and stir in the garlic for 30 seconds.
4. Add the tomato sauce, milk, ketchup, mustard, Worcestershire, salt and pepper. Simmer 3 minutes, then stir in 1 cup of the cheddar until melted.
5. Fold in the shells, spread everything in the dish and top with the remaining cheddar.
6. Bake 20 minutes, until the cheese is melted and the edges bubble.

What's your trick for keeping a pasta bake from drying out?

10/22/2026

Coconut Cake with Seven-Minute Frosting
My grandmother made this every Easter, and I still remember licking the frosting off the beaters.

Ingredients
For the cake:
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon coconut extract
For the frosting:
3 large egg whites
1 1/2 cups granulated sugar
1/3 cup cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For the coating:
2 1/2 cups sweetened shredded coconut

Directions
1. Heat the oven to 350°F. Grease and flour two 9-inch round pans, then whisk the flour, baking soda, baking powder and salt in a bowl.
2. Beat the butter and sugar for 3–4 minutes until pale and fluffy. Beat in the eggs one at a time, then both extracts.
3. Add the flour mixture in three parts, alternating with the buttermilk, and mix just until smooth. Divide the batter between the pans.
4. Bake 28–32 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pans, then completely on a rack.
5. Beat the egg whites, sugar, water and cream of tartar in a heatproof bowl over simmering water for about 7 minutes, until the frosting stands in stiff, glossy peaks. Take it off the heat and beat in the vanilla.
6. Spread frosting between the layers and over the sides, then swirl the rest on top in tall peaks.
7. Press the coconut onto the sides and sprinkle some over the top while the frosting is still soft.

How did your family make coconut cake: with seven-minute frosting or with cream cheese frosting?

10/21/2026

Oven Baked BBQ Ribs
The trick is a low oven and tight foil for hours, sauce only at the very end.

Ingredients
2 racks pork baby back ribs (about 5 lb)
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 cup barbecue sauce

Directions
1. Heat the oven to 275°F. Pull the thin membrane off the back of each rack.
2. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder and chili powder. Rub it all over the ribs.
3. Wrap each rack tightly in foil, so the steam stays in and the meat turns tender. Set them meat side up on a sheet pan.
4. Bake 2½–3 hours, until the meat pulls back from the bones and a fork slides in easily.
5. Unwrap, pour off the juices and brush the ribs with half the barbecue sauce. Turn the oven up to 425°F.
6. Bake uncovered 10–15 minutes, brushing on the rest of the sauce halfway, until it is sticky and dark at the edges. Rest 10 minutes, then slice.

What is your trick for ribs in the oven?

10/21/2026

Chinese Pepper Steak with Onions
One skillet and about 25 minutes, marinating time included.

Ingredients
1 lb flank steak, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp cornstarch
For the sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 tsp sesame oil
½ tsp black pepper
½ cup beef broth
2 tsp cornstarch
For the pan:
2 tbsp vegetable oil
1 onion, cut into chunks
1 green bell pepper, cut into squares
1 red bell pepper, cut into squares
3 garlic cloves, minced
1 tsp grated ginger
1 tsp sesame seeds

Directions
1. Toss the beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it sit 15 minutes.
2. Whisk all the sauce ingredients in a bowl until no cornstarch lumps are left.
3. Heat 1 tbsp oil in a large skillet over high heat. Sear the beef in batches 1 to 2 minutes, until browned, then set aside.
4. Add the rest of the oil, then onion and peppers. Stir-fry 2 to 3 minutes, until the edges char but the peppers still snap.
5. Stir in garlic and ginger for 30 seconds. Return the beef, pour in the sauce and toss 1 to 2 minutes, until thick and glossy.
6. Sprinkle with sesame seeds and serve over rice.

Who's making this one this week? 🥢

10/21/2026

Steak Fajitas
The trick is a smoking-hot cast-iron pan, so the steak sears before it can steam.

Ingredients
1½ lb flank steak
3 tbsp olive oil, divided
2 tbsp lime juice
3 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
8 flour tortillas, warmed

Directions
1. Mix 2 tbsp of the oil with the lime juice, garlic and spices. Coat the steak and marinate 30 minutes, or up to 8 hours in the fridge.
2. Heat a cast-iron skillet over high heat until it smokes. Sear the steak 4 to 5 minutes per side for medium-rare.
3. Rest the steak 10 minutes on a board, so the juices stay inside, then slice it thin against the grain.
4. Add the last 1 tbsp oil to the skillet and cook the peppers and onion 5 to 6 minutes, until charred at the edges but still crisp.
5. Return the steak to the skillet, toss for 1 minute and serve with the warm tortillas.

What is your trick for good fajitas?

10/20/2026

Cajun Shrimp and Chicken Pasta
What do you cook on a Friday night when everyone wants takeout but nobody wants to wait for it?

Ingredients
12 oz linguine
1 lb boneless chicken breasts, cut into strips
1 lb large shrimp, peeled and deveined
6 oz smoked sausage, sliced
2 tbsp Cajun seasoning, divided
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
½ cup chicken broth
1 cup grated Parmesan, plus more for topping
1 cup fresh spinach
Salt and pepper
2 tbsp chopped parsley

Directions
1. Boil the linguine in salted water until al dente, about 10 minutes. Drain and save ½ cup of the pasta water.
2. Toss the chicken with 1 tbsp Cajun seasoning. Sear it in the olive oil over medium-high heat for 5–6 minutes, until golden and cooked through (165°F), then set it aside.
3. Toss the shrimp with ½ tbsp Cajun seasoning and cook them in the same pan for 1–2 minutes per side, until pink. Set them aside, then brown the sausage slices for 2–3 minutes.
4. Melt the butter in the pan and cook the garlic for 30 seconds, until fragrant. Pour in the cream and broth, add the rest of the Cajun seasoning and simmer for 4–5 minutes, until slightly thickened.
5. Stir in the Parmesan and spinach until the cheese melts and the spinach wilts. Season with salt and pepper.
6. Add the pasta, chicken, shrimp and sausage and toss, loosening the sauce with pasta water if needed. Top with extra Parmesan and the parsley.

What would you serve with it, garlic bread or a green salad?

10/19/2026

Chicken Pot Pie Casserole
What do you make on a busy Tuesday when everyone wants something warm and filling?

Ingredients
10 oz pre-cooked chicken breast, cubed
1 onion, chopped
3 cups chicken broth
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
6 tbsp unsalted butter
1 cup thick cream
12 oz frozen mixed vegetables
8 biscuits

Directions
1. Preheat the oven to 400°F.
2. Melt the butter in a large skillet over medium heat. Cook the onion for 5 minutes, until soft and translucent.
3. Stir in the flour, salt and pepper and cook for 1–2 minutes, stirring constantly.
4. Slowly whisk in the chicken broth and the cream so no lumps form. Bring to a boil and cook 1–2 minutes, until thickened.
5. Stir in the chicken and frozen vegetables, then spread the mixture in a 9x13-inch baking dish.
6. Cut the biscuits into wedges and lay them over the filling.
7. Bake 20–25 minutes, until the biscuits are golden brown and the filling is hot and bubbling.

What would you serve with it?

10/19/2026

Seven Layer Salad
Seven layers, one glass bowl, and at least 4 hours in the fridge doing the work.

Ingredients
1 large head iceberg lettuce, chopped
4 hard-boiled eggs, chopped
1 cup peas, thawed
6 bacon strips, crumbled
1½ cups shredded cheddar cheese
½ cup red onion, finely diced
1 cup mayonnaise
½ cup sour cream
1 tablespoon granulated sugar

Directions
1. Spread the lettuce evenly over the bottom of a large glass bowl.
2. Layer the eggs, then the peas, then half the bacon, then the cheddar, then the red onion.
3. Whisk the mayonnaise, sour cream and sugar until smooth.
4. Spread the dressing over the top as a solid layer that touches the edges of the bowl on all sides.
5. Sprinkle the rest of the bacon over the dressing.
6. Cover and refrigerate at least 4 hours, or overnight.

Who is making this one this week?

Easy Homemade Recipes

10/23/2026

10/22/2026

10/22/2026

10/22/2026

10/21/2026

10/21/2026

10/21/2026

10/20/2026

10/19/2026

10/19/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request