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Emma's Recipes, Los Angelos County Muesum, Wilshire Boulevard, Los Angeles, Claremont, CA (2026)

10/06/2024

Banana Cinnamon Rolls
Ingredients:
For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/2 tsp salt
1/2 cup warm milk (110°F or 43°C)
1/4 cup unsalted butter, melted
1 large egg
1 ripe banana, mashed
For the Filling:
1/2 cup brown sugar, packed
1 tbsp ground cinnamon
1/4 cup unsalted butter, softened
1 ripe banana, thinly sliced
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk (to thin, if needed)
Instructions:
Prepare the Dough:

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
In a separate bowl, combine the warm milk, melted butter, egg, and mashed banana.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:

In a small bowl, combine the brown sugar and cinnamon. Set aside.
Roll Out the Dough:

After the dough has risen, roll it out on a floured surface into a 12x18-inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over it. Add the banana slices on top of the sugar mixture.
Form the Rolls:

Starting from one long edge, roll the dough tightly into a log. Cut into 12 even pieces and place them in a greased 9x13-inch baking dish.
Second Rise:

Cover the rolls and let them rise for another 30 minutes until puffy.
Bake the Rolls:

Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
Prepare the Frosting:

While the rolls bake, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk as needed to achieve a spreadable consistency.
Serve:

Let the rolls cool slightly, then spread the cream cheese frosting on top. Enjoy these warm Banana Cinnamon Rolls with creamy, sweet frosting!
The bananas add a rich flavor and soft texture that make these rolls a cozy treat for any occasion!

10/06/2024

Orange Velvet Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
4 large eggs, at room temperature
1 tbsp orange zest
3/4 cup fresh orange juice
1/2 cup buttermilk
1 tsp vanilla extract
Orange food coloring (optional for a deeper orange color)
For the Cream Cheese Orange Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp fresh orange juice
1 tsp orange zest (optional)
Instructions:
Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in the orange zest, orange juice, buttermilk, and vanilla extract until smooth. If desired, add a few drops of orange food coloring for a deeper color.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake:

Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:

In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing until light and fluffy.
Add vanilla extract, orange juice, and orange zest, if using. Mix until smooth.
Assemble the Cake:

Place one layer of the cake on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the entire cake.
Garnish with orange zest, if desired, and serve.

10/06/2024

Baked Crunchy Hot Honey Chicken
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 cup buttermilk
1 cup panko breadcrumbs
1 cup crushed cornflakes
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional for extra heat)
Olive oil spray
For the Hot Honey:
1/3 cup honey
1-2 tbsp hot sauce (adjust for spice preference)
1/2 tsp red pepper flakes
Instructions:
Marinate the Chicken:

Season the chicken breasts with salt and black pepper, then place in a bowl with the buttermilk. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Prepare the Coating:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine panko breadcrumbs, crushed cornflakes, Parmesan cheese, garlic powder, smoked paprika, and cayenne pepper. Mix well.
Coat the Chicken:

Remove each chicken breast from the buttermilk, allowing excess to drip off, and press into the breadcrumb mixture until fully coated. Place on the prepared baking sheet and lightly spray with olive oil to help with crisping.
Bake the Chicken:

Bake for 20-25 minutes, or until the chicken is golden and crispy and the internal temperature reaches 165°F (74°C).
Make the Hot Honey:

While the chicken bakes, combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Stir until well blended and warmed through.
Serve:

Drizzle the hot honey over the baked chicken before serving, or serve it on the side as a dipping sauce. Enjoy this Baked Crunchy Hot Honey Chicken with a side of roasted veggies, rice, or a fresh salad.

10/06/2024

Chicken with Buttered Noodles
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1-2 tbsp olive oil (for cooking)
For the Buttered Noodles:
8 oz egg noodles or fettuccine
3 tbsp unsalted butter
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and black pepper, to taste
1 tbsp chopped fresh parsley, for garnish
Instructions:
Prepare the Chicken:

Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
In a skillet over medium heat, add the olive oil. Cook the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet, let rest, then slice.
Cook the Noodles:

In a pot of salted boiling water, cook the egg noodles (or fettuccine) according to package instructions. Drain and set aside.
Make the Buttered Noodles:

In the same skillet over low heat, melt the butter. Add the cooked noodles and toss to coat.
Stir in the grated Parmesan cheese, garlic powder, salt, and black pepper until well combined.
Assemble and Serve:

Place the buttered noodles on a plate, then top with sliced chicken.
Garnish with fresh parsley and extra Parmesan if desired. Enjoy your Chicken with Buttered Noodles as a cozy, satisfying meal!
This simple yet flavorful dish is perfect for busy weeknights or a quick comfort-food fix!

10/06/2024

Angel Chicken Rice Casserole
Ingredients:
4 boneless, skinless chicken breasts
1 packet dry Italian salad dressing mix
1 can (10.5 oz) cream of mushroom soup
1/2 cup chicken broth
1/2 cup dry white wine (or substitute with additional chicken broth)
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese
2 cups cooked white or wild rice
Salt and black pepper, to taste
Chopped fresh parsley, for garnish
Instructions:
Prepare the Chicken:

Preheat the oven to 350°F (175°C).
Season chicken breasts with salt and pepper.
Make the Sauce:

In a medium saucepan, combine the Italian dressing mix, cream of mushroom soup, chicken broth, white wine (if using), and cream cheese.
Cook over medium heat, stirring until smooth and creamy. Remove from heat and stir in Parmesan cheese.
Assemble the Casserole:

Spread the cooked rice evenly in the bottom of a 9x13-inch baking dish.
Place the chicken breasts on top of the rice, then pour the sauce over the chicken, spreading it evenly to cover.
Bake:

Cover the dish with foil and bake for 45-50 minutes, or until the chicken is cooked through and the sauce is bubbly.
Serve:

Garnish with fresh parsley and serve warm. This Angel Chicken Rice Casserole pairs well with steamed vegetables or a side salad.
This comforting casserole is creamy, flavorful, and perfect for a cozy dinner!

10/06/2024

Cheesy Garlic Chicken Wraps
Ingredients:
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, softened
2 tbsp mayonnaise or Greek yogurt
1 tbsp garlic powder
1/2 tsp Italian seasoning
Salt and black pepper, to taste
4 large flour tortillas
2 tbsp butter, melted
1/2 tsp garlic powder (for brushing)
Instructions:
Prepare the Filling:

In a mixing bowl, combine shredded chicken, mozzarella, cheddar, cream cheese, and mayonnaise or Greek yogurt.
Add garlic powder, Italian seasoning, salt, and black pepper. Stir until well combined.
Assemble the Wraps:

Divide the chicken mixture evenly among the tortillas. Spoon the filling onto the center of each tortilla and spread it out slightly.
Fold in the sides of each tortilla, then roll up tightly to form a wrap.
Cook the Wraps:

Preheat a skillet over medium heat. Brush the outside of each wrap with melted butter mixed with garlic powder.
Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese inside is melted.
Serve:

Slice the wraps in half and serve warm. These Cheesy Garlic Chicken Wraps make a perfect, quick dinner paired with a side salad, fries, or veggies!

10/06/2024

Skillet Bang Bang Chicken Thighs
Ingredients:
For the Chicken:
1 1/2 lbs boneless, skinless chicken thighs
Salt and black pepper, to taste
1/2 cup cornstarch
2 tbsp olive oil (for cooking)
For the Bang Bang Sauce:
1/3 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha (adjust for desired spice level)
1 tbsp honey (optional, for added sweetness)
1 tsp rice vinegar or lime juice
Instructions:
Season and Coat the Chicken:

Season the chicken thighs with salt and pepper.
Lightly coat each chicken thigh in cornstarch, shaking off any excess.
Cook the Chicken:

In a large skillet over medium-high heat, add the olive oil.
Add the chicken thighs to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Prepare the Bang Bang Sauce:

In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice until smooth and creamy.
Toss Chicken in Sauce:

Return the cooked chicken thighs to the skillet and pour the Bang Bang sauce over them. Toss the chicken in the sauce until fully coated and heated through, about 1-2 minutes.
Serve:

Serve your Skillet Bang Bang Chicken Thighs over rice, noodles, or a fresh salad, garnished with chopped green onions or sesame seeds if desired.

10/06/2024

Longhorn Steakhouse Parmesan Crusted Chicken
Ingredients:
For the Chicken:
4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 cup shredded Parmesan cheese
2 tbsp olive oil (for cooking)
For the Parmesan Crust Topping:
1/2 cup panko breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 cup shredded provolone or mozzarella cheese
2 tbsp melted butter
1 tsp chopped parsley (optional)
For the Creamy Ranch Sauce:
1/2 cup ranch dressing
1/4 cup grated Parmesan cheese
Instructions:
Prepare the Chicken:

Pound each chicken breast to an even thickness (about 1/2 inch) for even cooking.
Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Cook the Chicken:

In a large skillet over medium heat, add the olive oil. Cook the chicken breasts for 6-8 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.
Prepare the Ranch Sauce:

In a small bowl, mix together the ranch dressing and grated Parmesan cheese. Set aside.
Make the Parmesan Crust Topping:

In a separate bowl, combine the panko breadcrumbs, shredded Parmesan, shredded provolone (or mozzarella), and melted butter. Stir until well combined.
Assemble the Chicken:

Preheat your oven to broil (or set it to 400°F if no broiler is available).
Place the cooked chicken breasts on a baking sheet or oven-safe dish.
Spread a layer of the creamy ranch sauce over each chicken breast.
Top with the Parmesan crust mixture, pressing it gently to adhere to the chicken.
Broil or Bake:

Broil the chicken for 2-4 minutes, or until the topping is golden and crispy. If baking, place in the oven for 5-7 minutes or until the crust turns golden brown.
Serve:

Garnish with fresh parsley, if desired, and enjoy your Longhorn Steakhouse Parmesan Crusted Chicken with mashed potatoes, rice, or a side salad.

10/06/2024

Marry Me Chicken Pasta
Ingredients:
For the Chicken:
2 large chicken breasts, cut into thin cutlets
Salt and black pepper, to taste
1 tsp Italian seasoning
2 tbsp olive oil
For the Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1 tsp red pepper flakes (adjust for spice preference)
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
For the Pasta:
8 oz pasta (such as penne or fettuccine)
Fresh basil or parsley, for garnish
Extra grated Parmesan, for garnish
Instructions:
Prepare the Chicken:

Season the chicken cutlets with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side, or until cooked through. Transfer the chicken to a plate and set aside.
Cook the Pasta:

While the chicken cooks, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce:

In the same skillet used for the chicken, melt the butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth, scraping up any bits from the bottom of the skillet.
Add heavy cream, sun-dried tomatoes, Parmesan cheese, red pepper flakes, thyme, oregano, salt, and pepper. Stir to combine, allowing the sauce to simmer for about 5-7 minutes, until it thickens slightly.
Combine Chicken and Pasta:

Add the cooked chicken back into the skillet, spooning sauce over the top. Let it simmer for another 2-3 minutes to blend the flavors.
Add the cooked pasta and toss everything together until the pasta is well coated with the sauce.
Serve:

Garnish with fresh basil or parsley and extra Parmesan if desired. Enjoy your Marry Me Chicken Pasta with a side of garlic bread or a fresh salad!
This creamy, flavorful pasta is perfect for special occasions and sure to impress!

10/06/2024

Cheesy Chicken Wraps
Ingredients:
2 cups cooked chicken, shredded (rotisserie chicken works well)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup sour cream or Greek yogurt
1/4 cup salsa or hot sauce (adjust for spice preference)
1/4 cup chopped green onions
1/4 tsp garlic powder
1/4 tsp chili powder
Salt and black pepper, to taste
4 large flour tortillas
1-2 tbsp olive oil (for cooking)
Instructions:
Prepare the Filling:

In a mixing bowl, combine the shredded chicken, shredded cheese, sour cream (or Greek yogurt), salsa, green onions, garlic powder, and chili powder. Mix until everything is well combined, and season with salt and pepper.
Assemble the Wraps:

Spoon the chicken mixture evenly onto the center of each tortilla. Fold in the sides, then roll up each tortilla tightly to create a wrap.
Cook the Wraps:

In a large skillet over medium heat, add a little olive oil and place the wraps seam-side down. Cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted inside.
Serve:

Slice the wraps in half and serve warm. Enjoy your Cheesy Chicken Wraps with salsa, guacamole, or a side salad!
These wraps make a quick, satisfying meal, perfect for lunch or dinner!

10/06/2024

Honey Butter Chicken
Ingredients:
For the Chicken:
1 1/2 lbs chicken breasts or thighs, cut into bite-sized pieces
1/2 cup all-purpose flour
Salt and black pepper, to taste
2 tbsp olive oil (or other cooking oil)
2 tbsp unsalted butter
For the Honey Butter Sauce:
1/3 cup honey
1/4 cup unsalted butter
1 tbsp soy sauce
1 tsp apple cider vinegar (or rice vinegar)
1/2 tsp garlic powder
1/2 tsp chili flakes (optional, for a slight kick)
Instructions:
Prepare the Chicken:

Season the chicken pieces with salt and pepper. Dredge them in flour, coating evenly and shaking off any excess.
Cook the Chicken:

In a large skillet over medium heat, add the olive oil and butter.
When the butter is melted and sizzling, add the chicken pieces in a single layer. Cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
Make the Honey Butter Sauce:

In the same skillet, add the honey, butter, soy sauce, vinegar, garlic powder, and chili flakes (if using).
Stir until the butter is melted and the sauce begins to bubble and thicken slightly, about 2-3 minutes.
Combine and Serve:

Return the cooked chicken to the skillet, tossing it in the honey butter sauce until well coated.
Let everything cook together for another 1-2 minutes.
Serve:

Serve your Honey Butter Chicken over rice, noodles, or with steamed veggies.
This sweet and savory dish is quick to prepare and loaded with flavor!

10/06/2024

Cinnamon Roll Muffins
Ingredients:
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Cinnamon Swirl Filling:
1/2 cup brown sugar, packed
1 tbsp ground cinnamon
1/4 cup unsalted butter, softened
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Preheat the Oven:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Make the Muffin Batter:

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Prepare the Cinnamon Filling:

In a small bowl, mix together the brown sugar, cinnamon, and softened butter until smooth.
Assemble the Muffins:

Spoon a tablespoon of muffin batter into the bottom of each muffin cup.
Add a teaspoon of the cinnamon filling on top of the batter, then add another tablespoon of muffin batter over the filling to cover it.
Use a toothpick or a knife to gently swirl the filling into the batter.
Bake:

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Make the Cream Cheese Glaze:

While the muffins cool, prepare the glaze by beating together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if necessary.
Serve:

Drizzle the cream cheese glaze over the warm muffins. Enjoy your delicious Cinnamon Roll Muffins warm or at room temperature!

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