Baked Italian Meatballs

Italian Meatballs are really simple to make and you really add any flavors you want! I’m Italian and I learned a lot from seeing my grandparents cook when I was very young and also from seeing my parents cook as well. Italian meatballs are really easy to make, there is no need to buy the store bought ones! You can put this recipe together in now time!

This recipe is a pretty basic Italian meatball recipe! I used ground beef as it was all I had but you can use a mixture of ground beef and ground pork that also comes out delicious! My grandmother use to fry the meatballs, but to make these a little healthier I bake them! You can simmer these meatballs in sauce, enjoy with pasta or eat them on their own. I personally eat them with a little drizzle of oil and some delicious shaved Italian cheese with a chunk of bread! Yum!!

Baked Italian Meatballs

Ingredients:
2lb ground meat (beef or a mixture of beef & pork)
2 eggs
1/4 cup milk
1/2 cup Italian breadcrumbs
1/3 cup grated Romano cheese
1 Tbsp Italian Seasoning
1/2 Tbsp Garlic & Herb Seasoning (See below for Amazon Link)
2 tsp salt
2 tsp pepper
4 garlic cloves, grated
1 shallot, grated
2 tsp olive oil

Extras:
Olive oil cooking spray

My Favorite Amazon Items: https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: Preheat oven 375°. In a medium bowl add all the ingredients above and gently mix with your hands (Yes, your hands) until everything is fully mixed together. Do not over mix the meat, this is important to keeping a moist meatball.

Next grab a few pinches of meat and form your meatballs. Don’t overly work the meat mixture. You want to just gently roll into balls. Make the meatballs any size you want. Add the meatballs to a greased cookie sheet leaving a little room in between. Bake in the oven for 25-35 minutes until fully cooked through. There is no need to flip the meatballs during the cooking process. Adjust the cook time based on the size of the meatballs. Enjoy the meatballs with pasta, simmered in sauce or just on their own!

Smashed Potatoes (Air Fryer Recipe)

I’m potato lover!! I love any and all potatoes. I love cooking with potatoes because there are so many ways you can make them! Mashed potatoes, roasted potatoes, gnocchi, pancakes, baked the options are endless! I’m sure you’ve seen smashed potatoes! They are so simple to make and these are even easier than normal! I actually par cooked in the microwave! I didn’t have time to boil the potatoes first so decided to cut down on the time and throw them in the microwave! If you have the time, you can definately boil the potatoes first, but honestly I’ve done it both ways and didn’t notice a differenace.

Use any seasoning of your choice! Here’s the link to some of my favorite! https://www.amazon.com/shop/garlic_and_oliveoil_veins

Give these smashed potatoes a try and let me know how they you like them!!

Smashed Potatoes (Air Fryer Recipe)

8-10 baby potatoes, (I used Baby Dutch Yellow Potatoes)
2 Tbsp olive oil
1 Tbsp Ranch seasoning
1 Tbsp garlic & herb seasoning
salt/pepper, to taste

Directions: Rinse potatoes under water and remove any dirt. Add the potatoes to a microwave safe plate and cook on high 5-6 minutes until tender. Add the potatoes to air fryer rack. Using the bottom of a heavy glass press down smashing the potatoes. Next drizzle olive oil and season both sides of the potatoes. Preheat the air fryer. (Note: My air fryer preheats at 400° for 4 minutes.) Next add the rack to the top of the air fryer and cook at 400° for 10 minutes, flipping half way. Add or reduce time depending on your desired level of crispiness! Personally, I like these smashed potatoes nice and crisp! Remove from the air fryer and serve with sour cream for dipping or any dip of your choosing or just enjoy on their own. Enjoy!!

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Lemon Garlic Chicken

I’m constantly working on chicken recipes! I get asked a lot for my favorite chicken dishes so I’m always working on a new great recipe! I like chicken, but not as much as beef. So, when I make a chicken recipe that knocks my socks off I know I’ve created a really great recipe! Well….this recipe is it!! I’ve been thinking about it since I made it and since I finished the left overs! Haha! This recipe is so full of flavors the marinade that ends up turning into the juice is so delicious you’ll be licking the plate!!

I love this recipe because you can use any type if chicken you want. In this recipe I used chicken thighs! I’m looking foward to trying it with chicken breasts next! Enough of this…let’s get to the good part.. the recipe!

Lemon Garlic Chicken

Ingredients:
4 chicken thighs, bone in & skin on
1 lemon, zested
1/2 lemon, juice
1/4-1/3 cup olive oil
4 garlic cloves, grated
2 tsp garlic powder
2 tsp onion powder
2 tsp parsley
2 tsp lemon pepper seasoning, optional
1 tsp salt
1 tsp pepper

Optional:
baby potatoes
crusty bread

Directions: Preheat oven 375°. In a medium bowl add the olive oil, lemon juice, lemon zest, grated garlic and all seasoning except the lemon pepper, whisk together and set aside.

In an oven safe pan add the chicken thighs and pat dry. Sprinkle the thighs with the lemon pepper if using. Pour marinade over the chicken thighs evenly.

Bake uncovered for 35-45 minutes until fully cooked to 165°. (Cooking time will depend on the size of the thighs) Let sit a few minutes before serving. Serve chicken with a few spoonfuls of juice and a nice chunk of crusty bread and your choice of sides!

Note: You can add baby potatoes to the pan, if they are bigger you may want to par cook before adding. Put them in the microwave for a few minutes before adding to the pan with the chicken. This chicken would be great over rice, noodles or even mashed potatoes.


Pancetta & Swiss Egg Soufflé

I’m super excited about this recipe! I decided to give an egg soufflé a try and I was blown away. This recipe is a show stopper. They are better than the ones you can buy! I used pancetta and swiss cheese, but you can use any flavor combinations you like. Try these! I promise you won’t regret it!

Pancetta & Swiss Egg Soufflé

Ingredients:
1 sheet puff pastry, thawed
5 oz panchetta
8 oz grated swiss cheese
4 eggs
1 cup milk (2% or whole milk)
5 tbps butter
3 tbps flour
salt, to taste
pepper, to taste
1 egg (for wash)
cooking spray

4- 4oz oven safe ramekins

Directions: Preheat oven 400°. Cook the pancetta in a medium sauté pan until fully cooked and crispy.. Drain on a paper towel and set aside. Drain most of the fat from the pan (leave a little for flavor) Add in the butter and let it melt, slowly adding the flour and mixing well making a roux. Cook 2-3 minutes pull off the heat and set aside.

In a small bowl add the eggs and beat well. Add in the milk, roux and salt and peppers and mix fully. Cut puff pastry into 4 squares. Roll/flatten out each square slightly. Spray ramekins with cooking spray. Gently press the puff pastry into the ramekins leaving extra over the sides (this will be folded later).

Add swiss cheese to the ramekins and top with some pancetta, complete this with all of the ramekins. Evenly add the egg mixture to each ramekin. Top with a little more swiss cheese. Fold up the edges to completely cover the top. Beat 1 egg in a small bowl and brush over the top of the puff pastry in each ramekin.

Bake in the oven at 400° for 22-25 minutes until golden brown. Place a toothpick or knife into the center of the soufflé, if it comes out clean the soufflés are done. Remove from the oven and let set 5-10 minutes. Remove from the ramekin and enjoy!

Notes: You can use any ingredients to fill these soufflés with. Favorite cheeses or meats! If using veggies I’d sauté first to remove the moisture. These come out so perfectly crisp the moisture could ruin that.

Air Fryer Garlic Butter Lobster Tail

I love seafood! Recently I made a seafood feast with crab legs, lobster tails, mussels and clams and it was so delicious! I call it “working” on content but it’s a delicious way to work if you ask me! Anyway, I love lobster and I decided to try to switch up how I make it! These were cooked in the air fryer and I must say they came out phenomenal. So quick, so tender and so delicious.

The best way is to butterfly the lobster. I started doing this a while back to my tails and I love how they come out. It looks pretty professional, too but it’s so simple! Start by cutting the top of the shell, pull the shell open and using your fingers pull the meat out and lay on top of the shell. You still want the meat attached to the shell slightly to keep it in place.

This recipe has a very simple garlic butter. You can just use butter and lemon and keep very simple. Check out the recipe and cooking instructions below.

Air Fryer Garlic Butter Lobster Tails

Ingredients:
2 lobster tails, butterflied
1/2 stick salted butter, melted
1 garlic cloves, grated
1-2 tsp fresh lemon juice
2 tsp parsley
sprinkle salt
sprinkle pepper

Directions: Preheat the air fryer. (Mine preheats for 3 minutes at 400°) Add the lobster tails to an air fryer safe pan. Add the butter, garlic, parsley, lemon and salt & pepper to a bowl and mix well. Using a brush, brush the butter mixture over the lobster. Add into the air fryer and cook at 380° for 4 minutes. After 4 minutes, brush more butter onto the lobster and cook another 4-5 minutes until fully cooked. The tail is done when the meat turns a milky white and the shell is a bright red. Note: Cook time will vary depending on the size of the lobster tail. These lobster tails were only about 5 oz each, anything larger make take 10-12 minutes to fully cook. Avoid overcooking as the lobster will become chewy and rubbery if over cooked.

Pan Seared Chicken Breast

Chicken is one of the most used protein! Chicken unfortunately, is also one of the hardest proteins to get correct. So often the chicken come out over cooked and stringy. I will show you the best pan seared chicken breast. So juicy and tender and perfectly seared! I get a lot of questions on chicken breast so as simple as this dish is, I wanted to share it!

Pan Seared Chicken Breast

Ingredients:
3-4 chicken breasts, boneless and skinless 1 inch thick
1 tbsp olive oil
1 tbsp garlic and herb seasoning
sprinkle salt
sprinkle pepper

Direction: Heat a medium size sauté pan on medium high heat. Add in olive oil let heat 2 minutes. (Note: You want the pan to be hot, this will be how you get that nice golden sear.) Add in chicken breasts and cook for 4-5 minutes on each side. Cook times may vary based on the thickness of the chicken breast. You need an internal temperature of 165°, make sure to check the thickest part of the breast. This is where a meat thermometer comes in handy. Remove chicken from the pan and let rest a few minutes before enjoying.