Simmered slowly in a rustic tomato basil sauce, the meatballs soak up all that deep, savory flavor — making each bite better than the last. Whether you serve them over pasta, tuck them into a sandwich, or enjoy them with a side of crusty bread, this is a dish that’s simple, satisfying, and full of soul.

Ingredients

For the Meatballs:

• 2 large eggs

• 8 oz whole milk ricotta cheese

• ¼ cup heavy cream

• 1 cup Italian-seasoned panko breadcrumbs (plus more if needed)

• 1 tsp garlic powder or roasted garlic blend

• ½ tsp crushed red pepper flakes (adjust to taste)

• 2 shallots, finely minced

• 2 lbs ground beef (90/10)

• Salt and freshly ground black pepper

• 1 tbsp olive oil, for pan-frying

For the Tomato Basil Sauce:

• 1 tbsp olive oil

• 1 yellow onion, finely diced

• 1-2 tbsp tomato paste

• ½ cup dry red wine (or beef broth for alcohol-free option)

• 32 oz crushed tomatoes

• 2 sprigs fresh basil

• Salt, pepper, and a pinch of sugar (if needed)

Instructions

1. Mix the Meatball Base

In a large mixing bowl, whisk together the eggs, ricotta, and cream until smooth. Fold in the panko until fully incorporated and let it rest for 10 minutes — this helps the breadcrumbs absorb the liquid and hold everything together.

2. Season and Shape the Meatballs

Add the garlic powder, red pepper flakes, minced shallots, and ground beef. Season with salt and pepper, then gently mix by hand until just combined. Avoid overmixing to keep the texture light. To taste-test, cook a small piece in a skillet or microwave and adjust seasoning if needed. Roll into tablespoon-sized balls and place on a tray.

3. Brown the Meatballs

Heat olive oil in a wide, heavy-bottomed pot over medium heat. Working in batches, sear the meatballs until golden brown on all sides (about 3–5 minutes per side). They don’t need to be fully cooked through at this stage — just browned. Transfer them to a plate and set aside. Pour off excess fat, but keep the flavorful brown bits stuck to the pan.

4. Make the Sauce

Add a fresh tablespoon of olive oil to the same pot. Sauté the diced onion over medium heat until soft and translucent, about 5–7 minutes. Stir in the tomato paste and let it cook for 4–5 minutes, mashing it into the onions until it darkens and sticks slightly to the pot.

Pour in the red wine and bring it to a gentle boil, scraping up any browned bits from the bottom. Once deglazed, stir in the crushed tomatoes. Season with salt, pepper, and a pinch of sugar if the tomatoes taste too acidic.

5. Simmer the Meatballs

Return the browned meatballs to the sauce and tuck in the basil sprigs. Cover, reduce heat to low, and let everything simmer for at least 45 minutes. The sauce will thicken, and the meatballs will become tender and deeply flavorful.

Loved these ricotta meatballs? Save the image below to your Pinterest board so you can find it anytime you’re craving something cozy and delicious!

Video Recipe

Tips & Tricks

• Use whole milk ricotta for the best texture. It gives the meatballs a soft, rich bite without falling apart.

• Don’t skip the resting time after mixing the breadcrumbs. It helps the mixture hold together and prevents crumbly meatballs.

• Taste before you roll. Cook a small piece of the mixture in a pan or microwave to check the seasoning — it’s a simple way to adjust salt or spice before shaping.

• Sear with confidence. A dark crust on the outside doesn’t mean they’re overcooked — it adds a layer of deep flavor that makes the sauce even better.

• Let it simmer low and slow. The longer the meatballs sit in the sauce, the more flavorful and tender they become. Try not to rush this part.

They’re perfect as a snack, appetizer, or even a full meal when paired with a fresh salad or some roasted veggies. The best part? You can make the batter ahead and just fry them up when you’re ready to eat — quick, comforting, and full of flavor in every bite.

Ingredients:

(Serves 3–4)

• 1.5 lbs (about 680g) chicken breast or turkey breast, finely diced

• 4 large eggs

• 1 tablespoon Dijon mustard 

• 2½ tablespoons olive oil

• ¼ cup freshly grated Parmesan cheese

• 3 tablespoons flour (use 1½ tbsp cornmeal + 1½ tbsp all-purpose flour for great texture) Use almond flour for keto version

• 1 teaspoon dried oregano

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• ⅓ teaspoon curry powder

• 1¼ teaspoons sea salt (or to taste)

• ⅓ teaspoon baking powder

• Neutral oil for frying (around 1 cup, depending on your pan)

 Instructions:

1. Dice the Chicken:
   Cut the chicken into small, uniform cubes for even cooking and easy mixing.

2. Whisk the Batter:
   In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.

3. Mix & Chill:
   Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.

4. Fry the Fritters:
   Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.

5. Drain & Serve:
   Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.

If you’re into this kind of recipe, feel free to pin the photo below — it’s a small thing, but it helps a lot and maybe someone else will end up making it too.

Video Recipe

Tips & Variations

• Cut the chicken small: The smaller the chicken pieces, the better the texture. It helps them cook evenly and blend perfectly into the batter.

• Don’t skip the chill time: Letting the batter rest in the fridge helps the flavors develop and makes it easier to scoop and fry without falling apart.

• Try different cheeses: Parmesan adds a nice depth and saltiness, but you can swap in Pecorino, Asiago, or even a bit of shredded cheddar if that’s what you have on hand.

• Add fresh herbs: Stir in some chopped parsley, chives, or scallions for a fresh lift. They also add color and a subtle bite.

• Make them spicier: Add a pinch of chili flakes or a dash of hot sauce to the batter if you like a little heat.

• Bake or air fry: If you want a lighter version, these work well in an air fryer or baked in the oven at 400°F (200°C) for about 18–20 minutes, flipping halfway through.

• Serve them your way: These fritters are great on their own, but they also work in wraps, tucked into a sandwich, or served with a yogurt-garlic dip, sour cream, or even spicy mayo.

This recipe has become a go-to in my kitchen, especially on busy nights when I don’t feel like turning on the oven or making a mess. The air fryer does all the work, and the result? Pure comfort food that tastes like it took way more effort than it did.

If you’re looking for something easy, delicious, and family-friendly, give these drumsticks a try. You’ll be surprised how quickly they disappear.

Why You’ll Love This Recipe

• Crispy Outside, Juicy Inside
  Thanks to the air fryer, you get that golden, crispy skin without deep frying—just a light drizzle of oil is all it takes.

• Fast, No-Fuss Dinner
  No need to heat up the oven or fire up the grill—these drumsticks go from fridge to plate in about 30 minutes.

• That Classic BBQ Flavor
  Smoky, sweet, and sticky in all the right ways. It’s the kind of flavor that keeps everyone at the table happy, from picky eaters to BBQ lovers.

Ingredients

• 2.5 lbs chicken drumsticks (about 8 pieces)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp ground black pepper

• 1 tsp salt

• 1 cup BBQ sauce (your favorite brand or homemade)

Instructions

1. Preheat & Prep
   Preheat your air fryer to 375°F (190°C) for about 3–5 minutes. While it’s warming up, pat the drumsticks dry with paper towels. This helps the skin crisp up nicely.

2. Season the Chicken
   Place the drumsticks in a large bowl. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat every piece evenly.

3. Air Fry to Perfection
   Arrange the drumsticks in a single layer in your air fryer basket. Air fry for 10 minutes, flip, then cook for another 10 minutes. The skin should be golden brown and crisp.

4. BBQ Time
   Brush the drumsticks generously with BBQ sauce, then return to the air fryer. Cook for an additional 5 minutes at 400°F (204°C), or until the sauce caramelizes and internal temperature reaches 165°F (74°C).

5. Rest & Serve
   Let the drumsticks rest for 5 minutes before serving. This helps keep them juicy. Serve with extra BBQ sauce on the side, if desired.

Loved this recipe? Save it for later and share the love—just pin the image below to your favorite Pinterest board so you can come back to it anytime (and maybe help someone else discover their new favorite dinner too!).

Video Recipe

Tips & Tricks

• Dry chicken = crispy skin.
  Don’t skip patting the drumsticks dry before seasoning. It might feel like a small step, but it makes a big difference in how crispy the skin turns out.

• Don’t crowd the air fryer.
  Give each drumstick a little breathing room. If they’re too close together, they’ll steam instead of crisp. If you’re working with a smaller basket, cook them in batches—it’s worth it.

• Flip halfway through.
  This one’s easy to forget, but flipping the drumsticks at the halfway mark helps them cook evenly and brown on all sides.

• Use your favorite BBQ sauce—but don’t add it too soon.
  Sauce too early and you risk burning it. Brushing it on at the end gives you that rich, sticky glaze without the charred sugar taste.

• Rest before serving.
  Letting the chicken rest for just five minutes helps keep it juicy. It also gives the sauce a minute to set so it doesn’t slide right off.

• Like it spicy?
  Add a pinch of cayenne or a splash of hot sauce to the BBQ sauce for a little kick. Totally optional, but so good.

Ingredients

• 16 ounces frozen Brussels sprouts
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt (more to taste)
• Freshly ground black pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 tablespoon balsamic vinegar

Instructions

1. Prepare the Brussels sprouts: In a mixing bowl, combine frozen Brussels sprouts with olive oil, balsamic vinegar, salt, black pepper, and sweet paprika. Toss gently until all sprouts are evenly coated.
2. Air fry the Brussels sprouts: Place the seasoned Brussels sprouts in the air fryer basket in an even layer. Set your air fryer to 400°F. Cook for 10 minutes. Shake or toss gently, then cook for an additional 5-6 minutes. The Brussels sprouts are ready when they become crispy, golden brown, and slightly charred on the outside.
3. Serving suggestions: Transfer the Brussels sprouts to a serving plate. Sprinkle with freshly grated Parmesan cheese, or serve alongside your favorite dipping sauce for extra flavor.

Tips & Tricks for Perfect Air Fryer Frozen Brussels Sprouts:

• No Thawing Needed: You don’t have to thaw or prep the frozen Brussels sprouts. Using them directly from the freezer keeps them from turning mushy and helps achieve a crispy texture.
• Even Layer: Always arrange Brussels sprouts in a single, even layer in the air fryer basket. Overcrowding can result in uneven cooking and less crispy sprouts.
• Shake or Flip: After the initial 10 minutes of cooking, shake or gently toss the basket. This ensures every Brussels sprout cooks evenly and crisps up beautifully on all sides.
• Adjust Cooking Time: Cooking times can vary slightly depending on your air fryer model and the size of your sprouts. Keep a close eye in the last few minutes, adjusting as necessary.
• Enhance the Flavor: Feel free to experiment by adding other spices such as cayenne pepper, smoked paprika, onion powder, or even grated Parmesan cheese after cooking.
• Pair with Sauces: Brussels sprouts pair wonderfully with flavorful dips and sauces, such as garlic aioli, honey mustard, or balsamic glaze. It can elevate their taste even further.

If this recipe made you look at frozen Brussels sprouts a little differently, go ahead and save the image below to your Pinterest board—because crispy magic like this deserves to be shared (and remembered for later snack cravings)!

Video Recipe:

Variations:

• Cheesy Brussels Sprouts: Sprinkle shredded mozzarella, cheddar, or Parmesan cheese over sprouts during the last 2-3 minutes of air frying.
• Sweet & Spicy: Toss cooked sprouts with a drizzle of honey and a dash of red pepper flakes for a sweet and spicy twist.
• Garlic Lovers: Mix in additional garlic powder or minced fresh garlic along with a squeeze of fresh lemon juice after cooking for extra flavor.
• Asian-Style: Toss cooked Brussels sprouts with soy sauce, sesame oil, and sesame seeds for an Asian-inspired side dish.
• Bacon Brussels Sprouts: Crumble crispy bacon bits over the cooked sprouts for an indulgent and savory variation.

Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.

With every bite delivering juicy chicken and serious crunch, this recipe is a crowd-pleaser whether you’re feeding kids, hosting game night, or just treating yourself to a homemade comfort food classic. No deep frying, no mess—just bold flavor and crispy perfection in under 30 minutes.

Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized nuggets
• 1 cup creamy ranch dressing
• 1 cup Italian seasoned bread crumbs

Homemade Ranch Dressing Ingredients:

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk or regular milk
• 1 Tbsp fresh dill weed
• ½ teaspoon dried parsley
• ½ teaspoon dried chives
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• ⅛ teaspoon finely cracked pepper
• Freshly squeezed lemon juice to taste (approximately 1-3 teaspoons, adjust to taste)

Instructions:

Make the Ranch Dressing:

1. Whisk mayonnaise, sour cream, and milk together in a bowl until smooth.
2. Add dill weed, parsley, chives, onion powder, garlic powder, sea salt, and pepper. Whisk until well combined.
3. Add freshly squeezed lemon juice to taste and whisk again.
4. Pour the dressing into a jar and chill in the refrigerator until ready to use.

Prepare the Chicken Nuggets:

1. Preheat the Air Fryer: Preheat your air fryer to 400°F.
2. Coat the Chicken: In a medium bowl, toss chicken nuggets with 1 cup of the prepared ranch dressing until generously coated.
3. Bread the Nuggets: Place Italian seasoned bread crumbs in a separate shallow dish. Coat ranch-covered nuggets with breadcrumbs, ensuring each piece is evenly coated.
4. Cook the Nuggets: Arrange nuggets in a single layer inside the air fryer basket, avoiding overcrowding. Air fry at 400°F for 12-14 minutes, flipping halfway through for even crispiness.
5. Serve: Allow nuggets to cool slightly before serving. Enjoy immediately with additional ranch dressing, ketchup, or your favorite dip!

Love this recipe? Save it for later and share it with others by pinning the image below to your favorite Pinterest board!

Video Recipe

Tips & Variations

• Get that perfect crunch: Always preheat your air fryer and avoid overcrowding the basket. Nuggets need space for hot air to circulate—this is what gives them that golden, crispy finish.

• Upgrade your breadcrumbs: Want even more texture? Swap Italian breadcrumbs for panko or crushed cornflakes. For extra flavor, mix in a tablespoon of grated Parmesan or a pinch of smoked paprika.

• Let it rest before air frying: After coating the chicken, let the nuggets sit for 5–10 minutes. This helps the coating stick better and prevents it from falling off during cooking.

• Make it spicy: Stir a little hot sauce into the ranch dressing or add cayenne to the breadcrumb mix for a subtle heat that doesn’t overpower.

• Dark meat fans: Try boneless, skinless chicken thighs for a juicier bite. They stay tender and flavorful even after a few extra minutes in the air fryer.

• Gluten-free option: Use gluten-free breadcrumbs and be sure your ranch dressing is free from hidden gluten—many store-bought brands offer gluten-free versions.

• Meal prep friendly: These nuggets reheat beautifully. Just pop them back in the air fryer for 3–4 minutes to restore their crispiness—perfect for next-day lunches or quick snacks.

• Dipping game: Ranch is a classic, but these nuggets also pair well with honey mustard, chipotle mayo, or even buffalo sauce for an extra kick.

Ingredients:

• 18 oz dry uncooked beans (500 g)
• 2 medium onions, finely chopped (reserve some for sautéing)
• 2 carrots, cut into chunks
• 1 large parsnip, cut into chunks
• 5-6 cloves garlic, minced
• 1 tbsp sweet ground paprika
• 2 tbsp all-purpose flour
• 2 Tbsp vegetable oil
• 1-2 tsp Italian seasoning
• 4-5 bay leaves
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1. Prep the Beans:
   • Rinse and sort the beans, then soak them in cold water for 5-6 hours or overnight. Drain well before cooking.
2. Cook the Beans:
   • In a large pot, add the soaked beans and pour in about 6 cups (1.5 liters) of water.
   • Bring to a boil, cook for 20 minutes, then drain and discard the water. Add fresh hot water back into the pot, covering beans by about two inches. Add one teaspoon of salt.
3. Add Vegetables:
   • Mix in chopped onions, carrots, parsnip chunks, and bay leaves. Keep some onions aside for sautéing later.
   • Simmer on medium-low heat until beans are tender, approximately 1 hour. Check occasionally to ensure there’s always enough hot water covering the beans.
4. Prepare the Flavor Base:
   • Heat vegetable oil in a separate pan. Add the reserved chopped onions and minced garlic; sauté until golden and fragrant.
   • Sprinkle in sweet ground paprika and flour, stirring quickly to form a smooth roux.
5. Finish the Soup:
   • Pour the sautéed mixture (roux) into the pot with the beans, stirring gently.
   • Season with Italian seasoning, salt, and freshly ground black pepper to your taste.
   • Allow the soup to simmer gently for another 10 minutes, stirring occasionally.

Serve your flavorful Spring Bean Soup hot, paired perfectly with crusty bread or your favorite spring salad.

Enjoy!

Video Recipe

Tips and Tricks for the Best Spring Bean Soup:

• Soaking Beans Perfectly:
  Always soak your beans overnight in cold water. This simple step helps break down complex sugars, making the beans easier to digest and significantly shortening their cooking time.

• Choosing Vegetables:
  Opt for fresh, crisp vegetables that are abundant in spring. Feel free to add celery, zucchini, or even spinach for additional flavor, nutrition, and texture.

• Achieving Ideal Consistency:
  For a thicker, heartier soup, gently mash a small portion of the cooked beans or blend a cup of the soup and stir it back into the pot.

• Boosting Flavor Naturally:
  Enhance the flavor profile by adding smoked paprika for a subtle smokiness, or include a spoonful of tomato paste for depth and color. A splash of vegetable broth can also add richness.

• Herb Garnishes:
  Add fresh herbs like parsley, cilantro, or dill just before serving. Not only does this brighten the soup visually, but it also elevates the overall freshness and flavor.

• Storage and Reheating:
  This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 2 days. Simply reheat gently on the stove, adding a bit of water or broth if it has thickened.

Some say Sarma has Croatian origins, but I’ve only tried the Serbian version, and let me tell you—it’s absolutely amazing! The combination of tangy sauerkraut leaves, seasoned meat, and slow-simmered broth makes this a must-try dish for anyone who loves traditional Balkan cuisine.

This recipe follows the authentic Serbian method, step by step, so you can make perfect Sarma at home. Whether it’s your first time making stuffed cabbage rolls or you’re a seasoned pro, this recipe will bring warmth and flavor to your table.

Let’s get started!

Ingredients

(Yields: 6-8 servings)

For the Cabbage Rolls:

• 1 large head of sauerkraut cabbage (about 4 lbs)
• 1 lb ground pork
• ½ lb ground beef
• ½ lb smoked beef ribs or pork ribs (cut into pieces)
• ½ cup white rice (uncooked)
• 2 yellow onions (finely diced)
• 2 carrots (grated)
• 1 egg
• ½ tsp black pepper
• 1 tsp sweet paprika
• Salt to taste

For Cooking:

• 4-5 bay leaves
• 6-8 black peppercorns
• 4-5 cups water or beef broth

For the Roux (Thickener):

• 2 tbsp butter or neutral oil (sunflower or avocado oil)
• 1 tbsp all-purpose flour
• 1 tsp sweet paprika

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Gently remove whole leaves from the sauerkraut cabbage, trimming the thick stem at the base to make them more pliable.
2. If the cabbage is overly sour, rinse it briefly in cold water.

Step 2: Make the Filling

1. In a large pan, heat 1 tbsp oil or butter over medium heat.
2. Add diced onion and sauté until soft. Add grated carrots and sauté until soft.
3. Stir in ground pork and beef, cooking for about 5 minutes until lightly browned.
4. Remove from heat and mix in uncooked rice, black pepper, paprika, egg, and a pinch of salt.

Step 3: Roll the Cabbage Leaves

1. Take one cabbage leaf, place about 1 tbsp of filling near the base.
2. Fold in the sides, then roll tightly to create a small, firm roll.
3. Continue rolling until all the filling is used.

Step 4: Assemble the Pot

1. Line the bottom of a large heavy-bottomed pot with leftover cabbage leaves.
2. Place the sarma rolls seam-side down, layering them tightly in rows.
3. Tuck smoked beef ribs (or turkey) between the layers.
4. Add bay leaves and black peppercorns.
5. Pour in enough cold water or beef broth to just cover the rolls.

Step 5: Slow Cook to Perfection

1. Bring to a simmer over medium heat, then reduce to low.
2. Cover and let cook for 2 – 1/2 hours, checking occasionally to maintain liquid levels.

Step 6: Prepare the Roux

1. In a small pan, melt butter or oil over medium heat.
2. Stir in flour and cook for 30 seconds until golden.
3. Mix in paprika, then immediately pour over the sarma.
4. Let simmer for another 30 minutes to thicken and enhance flavor.

Step 7: Serve & Enjoy!

• Serve hot with crusty bread or cornbread (proja) for a true Serbian experience!
• Store leftovers in the fridge – they taste even better the next day.

If you liked this recipe, go ahead and pin the image below so you can find it easily later! 😊

Video Recipe

Tips & Tricks for the Best Sarma

Making authentic Serbian Sarma isn’t complicated, but a few key tricks will take your dish to the next level. Here’s what you need to know:

1. Choose the Right Cabbage

For the best flavor, use fermented sauerkraut cabbage—it gives Sarma that signature tangy taste. If it’s too sour, soak the leaves in cold water for a few minutes before using.

2. Don’t Overfill the Rolls

A little filling goes a long way! The rice will expand as it cooks, so be sure to leave some room when rolling the cabbage to prevent them from bursting.

3. Layer Properly

Lining the bottom of the pot with leftover cabbage leaves keeps the rolls from sticking and adds extra flavor. Also, placing smoked beef ribs in the center infuses the Sarma with a rich, smoky depth.

4. Slow and Steady Cooking

Sarma needs low, slow cooking—at least two hours—to allow the flavors to develop. Rushing the process won’t give you that melt-in-your-mouth tenderness.

5. Roux for the Perfect Sauce

For a thicker, richer sauce, the final touch is making a simple roux with oil, flour, and paprika. This step enhances the texture and gives the dish a beautiful, deep color.

6. Even Better the Next Day

Like many slow-cooked dishes, Sarma tastes even better the next day as the flavors continue to develop. If you have leftovers, you’re in for a treat!

7. Freezing & Storing

Sarma freezes beautifully, so don’t hesitate to make a big batch. Just store it in an airtight container, and when you’re ready to eat, reheat it slowly on the stove for the best results.

With these simple tips, you’ll have perfect Sarma every time—rich, tender, and packed with traditional flavors!

Ingredients

For the Peri Peri Marinade

• 1 red bell pepper, roasted, peeled, and blended
• 1 chilli pepper
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust for heat preference)
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 5-6 fresh basil leaves (or ½ tsp dried basil)

For the Chicken Skewers

• 2 chicken breasts, cut into bite-sized cubes
• 1 tbsp olive oil (for coating before air frying)
• Wooden skewers (soaked in water for 15 minutes)

For the Lemon Butter Sauce

• ¼ cup reserved peri peri sauce
• 2 tbsp mayonnaise
• 2 tbsp butter
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ tsp garlic powder

Instructions

Step 1: Prepare the Peri Peri Marinade

1. Roast the red bell pepper over an open flame or in an oven at 400°F (200°C) until the skin blackens. Place in a bowl, cover, and let it steam for 5 minutes. Peel off the skin.
2. In a blender or food processor, blend the roasted red pepper, onion, garlic, salt, black pepper, paprika, cayenne, oregano, cumin, lemon juice, vinegar, oil, and basil until smooth.

Step 2: Marinate the Chicken

1. Place the chicken cubes in a bowl and coat with the peri peri marinade (reserve ¼ cup for the sauce).
2. Cover and let it marinate for at least 30 minutes (for best results, marinate overnight).

Step 3: Air Fry the Chicken Skewers

1. Preheat the air fryer to 380°F (195°C).
2. Thread the marinated chicken cubes onto soaked wooden skewers.
3. Lightly brush with olive oil and place in the air fryer basket.
4. Air fry for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp: 165°F / 75°C).

Step 4: Make the Lemon Butter Sauce

1. In a small saucepan, melt the butter over low heat.
2. Stir in the reserved peri peri sauce, mayonnaise, lemon juice, smoked paprika, and garlic powder.
3. Simmer for 2 minutes, stirring until smooth and creamy.

Step 5: Serve and Enjoy!

• Drizzle the lemon butter sauce over the hot peri peri chicken skewers.
• Garnish with fresh herbs or a squeeze of extra lemon juice.
• Serve with grilled veggies, rice, or flatbread for a complete meal!

If you enjoyed this recipe, don’t forget to pin it on Pinterest and share it with friends! Let us know in the comments how yours turned out! 😊

Tips & Tricks for the Best Peri Peri Chicken Skewers

✔ Roast the Red Pepper Properly – Char the red pepper well before peeling. This enhances the smoky depth of your peri peri marinade.

✔ Marinate Longer for Maximum Flavor – While 30 minutes works, marinating overnight deepens the flavor and makes the chicken extra juicy.

✔ Soak Wooden Skewers – If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning in the air fryer.

✔ Preheat Your Air Fryer – Always preheat your air fryer for the crispiest results. This ensures even cooking and a nice char on the chicken.

✔ Don’t Overcrowd the Basket – Arrange the skewers in a single layer with space between them for even airflow and crispiness.

✔ Flip Halfway for Even Cooking – This helps brown the chicken evenly on all sides, giving it that grilled-like finish.

✔ Adjust Spice Levels – If you prefer milder heat, reduce the cayenne or omit the chili pepper. If you love extra spice, add more chili or a pinch of red pepper flakes.

✔ Use Thighs for Extra Juiciness – While chicken breast is lean and cooks quickly, boneless chicken thighs stay even juicier and more flavorful.

✔ Make Extra Sauce – The peri peri butter sauce is addictive! Double the batch and use it as a dip for fries, veggies, or even spread it on sandwiches.

✔ Try Different Cooking Methods – No air fryer? No problem! You can also:

• Grill: Cook on medium-high heat for 10-12 minutes, flipping halfway.
• Oven: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

These tips ensure your Peri Peri Chicken Skewers come out perfectly every time!

No fancy equipment required—just a solid pan, a little patience, and a love for great food. Stick with me, and by the end of this recipe, you’ll be confident enough to cook a T-bone steak that rivals your favorite steakhouse.

Perfectly Seared T-Bone Steak Recipe

Ingredients (Serves 1-2)

• 1 T-bone steak (at least 1 inch thick, ideally up to 2 inches, about 1-1.5 lbs)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Optional: 3 cloves garlic (smashed), 2 sprigs fresh rosemary, 1 sprig fresh thyme (or seasonings of choice—see variations for ideas)

Instructions

1. Preparation

Remove the steak from the fridge at least 30 minutes before cooking. Allowing it to come to room temperature ensures even cooking and a juicy bite in every slice.

2. Season Generously

Pat the steak dry with paper towels—moisture is the enemy of a perfect sear! Season liberally with kosher salt and freshly ground black pepper on both sides. If using additional aromatics like garlic or herbs, set them aside for later.

3. Get the Skillet Hot

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Let it heat for a couple of minutes before adding olive oil and butter. The butter should sizzle but not burn—this is your cue to proceed.

4. Sear to Perfection

Carefully place the steak into the pan. Resist the urge to move it—let it sear undisturbed for about 5-7 minutes, forming that signature golden crust. For a well-done steak, increase the time slightly.

5. Flip & Enhance the Flavor

Turn the steak using tongs and cook the other side for another 5-7 minutes. If you’re adding aromatics like rosemary, thyme, or garlic, toss them into the pan now. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices. This step infuses incredible flavor.

6. Check for Doneness

Use an instant-read meat thermometer to ensure perfect doneness:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

Remember, the temperature will rise a few degrees as the steak rests.

7. Rest Before Slicing

Transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 10 minutes—this crucial step redistributes the juices, ensuring a tender and flavorful bite.

8. Slice & Serve

Using a sharp knife, slice the steak against the grain into thick, juicy strips. Serve with a drizzle of the remaining pan juices for extra flavor.

Pairing Ideas: Mashed potatoes, roasted vegetables, or a crisp side salad make the perfect complements to your sizzling steak.

If you enjoyed this recipe, why not spread the joy? Save the image below and pin it to your favorite Pinterest board—it’s a great way to keep this mouthwatering T-bone steak recipe handy and share it with friends who love a good homemade steak!

Tips & Variations

Get That Steakhouse Crust

For an extra-crispy crust, make sure your steak is completely dry before seasoning. You can also sprinkle a tiny bit of cornstarch on the surface—it helps create a beautiful sear.

Experiment with Seasonings

While salt and pepper are classic, don’t be afraid to experiment. Try a dry rub with smoked paprika, garlic powder, and a touch of cayenne for a little heat.

The Reverse Sear Method

If you love a thick steak but don’t want a charred exterior with a raw center, try the reverse sear. Cook the steak at 250°F (120°C) in the oven until it reaches about 10 degrees below your desired doneness, then sear it in a screaming hot pan for a minute per side.

Butter Makes Everything Better

Enhance your butter basting by adding a compound butter—mix softened butter with garlic, fresh herbs, and a squeeze of lemon juice for a steakhouse-worthy finish.

Let It Rest, No Exceptions

It’s tempting to slice right into your steak, but patience pays off! Letting it rest allows the juices to redistribute so every bite is juicy and flavorful.