Easy and Delicious Recipes
Pork tenderloin is one of those cuts that can go either way — juicy and full of flavor, or dry and forgettable. This recipe makes sure it lands firmly in the first category, every time. You get a beautiful golden crust from a quick pan Read More
Smoky grilled corn, charred zucchini, sweet peppers, and hearty Andouille sausage come together in one colorful, flavor-packed pan. It’s quick, satisfying, and finished with a cool, creamy basil-cilantro sauce that ties everything together like magic. Whether you serve it on its own or over rice, Read More
There’s something about grilling meatballs that just hits different. You still get all the classic Italian flavors—parmesan, garlic, fresh herbs—but with that extra layer of smoky caramelization you can only get from a grill. These grilled Italian meatballs are tender on the inside, slightly crisp on the outside, and ridiculously flavorful.
They’re perfect on their own, over pasta, or served with a side of grilled vegetables like zucchini, tomatoes, and sweet red peppers. I like to think of this as comfort food with a little summer soul.
(Serves 6)
1 lb ground beef (80/20)
1 lb ground pork (85/15)
¾ cup panko breadcrumbs
½ cup whole milk
1 cup finely minced onion
2 eggs, lightly beaten
½ cup grated parmesan
½ cup chopped fresh Italian parsley
4 garlic cloves, minced
2 tbsp chopped fresh basil
2 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp crushed red pepper flakes
½ tsp dried oregano
1. Prep the binder:
In a small bowl, combine the panko and milk. Let it soak for about 10 minutes until the crumbs are soft and have absorbed the milk.
2. Mix it all up:
In a large mixing bowl, add the soaked breadcrumbs along with the beef, pork, onion, eggs, parmesan, parsley, garlic, basil, salt, pepper, red pepper flakes, and oregano. Mix everything gently with your hands—just until it comes together. Avoid overmixing, or the meatballs may turn out dense.
3. Chill for flavor:
Cover the bowl and refrigerate for at least 1 hour. This helps the flavors develop and makes shaping easier.
4. Shape your meatballs:
With slightly damp hands, form the mixture into about 18 evenly sized meatballs. Place them on a lightly greased tray or plate.
5. Grill time:
Preheat your grill to medium heat. You’ll want a two-zone setup—one side for direct heat and the other for indirect. Lightly oil the grates to help prevent sticking.
6. Get that sear:
Place the meatballs over the direct heat. Let them cook for about 2 minutes per side, turning once they naturally release from the grill. You’re aiming for a nice browned crust.
7. Finish with gentle heat:
Move the meatballs to the indirect heat zone and cover the grill. Let them finish cooking for another 15–20 minutes, or until the internal temperature hits 165°F (75°C).
No problem! Here’s how to do it:
Preheat your electric grill to medium and lightly oil the surface.
Place the meatballs evenly spaced, and grill for about three to four minutes per side, rotating to get a nice golden crust.
Lower the heat slightly and continue cooking for ten to fifteen minutes, turning occasionally, until they reach an internal temp of 165°F (75°C).
If your grill runs hot, slide them to a cooler edge near the end to avoid burning.
If this recipe made your mouth water even a little, go ahead and save it for later — or share the image below to your Pinterest board and spread the grilled meatball love.
1. Don’t skip the breadcrumb soak.
Mixing the panko with milk before adding it to the meat is what keeps the meatballs moist and tender. If you add dry breadcrumbs straight in, you’ll end up with a tougher texture.
2. Go half beef, half pork.
Using a mix of ground beef and pork gives the best flavor and a softer bite. Beef brings the richness, while pork adds a juicy, melt-in-your-mouth quality.
3. Wet your hands before shaping.
Slightly damp hands prevent the mixture from sticking to your fingers and help you shape smooth, even meatballs without packing them too tight.
4. Chill before grilling.
Letting the meatball mixture rest in the fridge helps the flavors come together and firms it up, so they hold their shape better on the grill.
5. Give them space.
Whether you’re using an outdoor or electric grill, don’t overcrowd. Leaving space between each meatball helps them cook evenly and develop that golden crust.
6. Add a final sprinkle.
Right before serving, hit the meatballs with a touch more grated parmesan and some chopped fresh parsley. It gives them a polished, restaurant-style finish with barely any effort.
7. Grill the veggies last.
After the meatballs come off, throw on your veggies. They’ll pick up all the leftover flavor from the grill and pair perfectly without needing extra seasoning.
There’s something about food on a stick that just makes dinner more fun. These grilled chicken kabobs are light, flavorful, and super easy to make ahead. The balsamic marinade adds the perfect tangy-sweet balance, and the colorful veggies bring freshness to every bite. Simple, summery, Read More
Let’s be honest—there’s something addictive about Chick-fil-A’s grilled nuggets. They’re juicy, smoky, perfectly seasoned… and way too expensive to crave as often as we do. So after a few disappointing copycats floating around online, I decided to recreate them properly at home—same flavor, same tenderness, Read More
If you’re looking for a chicken recipe that’s easy, crispy, and actually worth making again — this is it. These Parmesan-crusted chicken cutlets are pan-fried until golden and crunchy, then topped with a melted tomato and pepper sauce that’s thick, rustic, and a little jammy in the best way.
It’s not your usual tomato sauce — the tomatoes break down slowly with garlic, spring onions, and sweet peppers until everything softens and concentrates into something you’ll want to scoop onto everything. This is one of those dinners that feels like comfort food but still comes together without much effort.
2 cups all-purpose flour
Kosher salt and freshly ground black pepper, to taste
2 large eggs
1 tablespoon water
4 cups panko breadcrumbs
1/4 cup fresh oregano leaves, finely chopped
1/2 cup grated Parmigiano-Reggiano, plus extra for serving
1 tablespoon crushed red pepper flakes (adjust to taste)
4 boneless chicken thighs or breasts, pounded thin (about 1/8 to 1/4 inch thick)
4 tablespoons unsalted butter
4–5 sprigs fresh thyme (or 2 sprigs basil + 2 sprigs oregano)
2 garlic cloves, gently crushed (optional)
2 tablespoons extra-virgin olive oil
2-3 garlic cloves, thinly sliced
1/2 tablespoon fresh oregano, chopped
1/2 teaspoon crushed red pepper flakes
4 cups ripe tomatoes, roughly chopped
4 medium bell peppers, diced
Kosher salt, to taste
1 tablespoon fresh basil, chopped
Set up three shallow bowls.
In the first, mix the flour with a pinch of salt and black pepper.
In the second, whisk the eggs with a tablespoon of water and a pinch of salt.
In the third, stir together the panko, chopped oregano, Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.
Season the chicken lightly with salt. Dredge one piece at a time in flour, shake off the excess, dip into the egg mixture, then press into the panko mixture to coat thoroughly. Set aside on a plate and repeat with the remaining pieces.
In a large skillet, pour in enough vegetable oil to coat about 1/4 to 1/2 the height of the pan. Heat over medium.
Working in batches if needed, fry the breaded chicken until golden brown on one side, about 7–9 minutes. Flip the chicken and add the butter and herb sprigs (plus crushed garlic and a pinch of chili flakes if using basil and oregano). Cook for another 3–4 minutes, basting the chicken with the melted butter and herbs.
Transfer the cutlets to a paper towel-lined plate. Lightly salt while hot. Repeat with the remaining chicken.
In a large skillet, warm the olive oil over low heat. Add the sliced garlic, oregano, and chili flakes. Sauté gently for 30 seconds until fragrant.
Add the diced bell peppers and cook for about 3–4 minutes, just until they start to soften. Then add the chopped tomatoes and raise the heat to medium-high. Season with a pinch of salt and let everything simmer together, stirring occasionally, until the tomatoes release their juices and the peppers become tender, about 8–10 minutes. If the sauce thickens too much, add a splash of water.
Once the sauce has a rich, jammy consistency, stir in the chopped basil, taste, and adjust seasoning if needed.
Top each crispy chicken cutlet with a generous spoonful of the rustic tomato and bell pepper sauce. Grate Parmigiano-Reggiano over the top and add a few basil leaves if you like. Serve immediately.
If this recipe’s going on your “must-make-again” list, save the image below to your Pinterest board — that way, it’s right there next time the craving hits. Plus, it helps others find it too!
Pound the chicken evenly
Don’t skip this step — it helps the chicken cook quickly and evenly, and gives you that thin, crispy cutlet without drying it out.
Use a neutral oil for frying
Stick with oils that can handle higher heat like sunflower, vegetable, or canola. Olive oil can burn too quickly and affect both flavor and texture.
Don’t rush the sauce
Let the tomatoes and peppers cook down slowly — the goal isn’t just soft vegetables, it’s that jammy, melted texture where everything blends together. Stir occasionally and don’t be afraid to let it reduce.
Choose ripe tomatoes
The better the tomatoes, the better the sauce. Look for ones that feel heavy for their size and have a strong tomato smell. No need to peel them — the skins break down during cooking.
Make it ahead
The sauce keeps well in the fridge for 3–4 days, and actually tastes even better the next day. Reheat gently and spoon it over freshly cooked chicken, pasta, or even toast.
Serve it with something to mop up the sauce
This isn’t a dry chicken dinner — between the crispy crust and that rich tomato sauce, a side of crusty bread, mashed potatoes, or rice works perfectly.
These BBQ-glazed butterfly chicken drumsticks are everything you want in a weeknight dinner: crispy skin, juicy meat, and that irresistible sticky-sweet glaze that clings to every bite. They’re butterflied for faster, more even cooking and packed with bold, smoky flavor. Whether you’re air frying or Read More
If you’re craving potatoes that are golden, crispy, and packed with flavor — but without turning on the oven — this is the recipe for you. These air fryer rosemary roast potatoes are tossed in a bright, garlicky rosemary oil, finished with a drizzle of Read More
If you’re craving something simple but full of flavor, this Parmesan Crusted Chicken with Lemon Butter Sauce is a great recipe to have on hand. The chicken breast is lightly pounded, coated in grated Parmesan and a bit of flour, then pan-fried until golden and crispy.
What really sets this dish apart, though, is the lemon butter sauce—it’s garlicky, bright, and ties everything together beautifully. It’s one of those easy chicken dinners that looks impressive but comes together quickly, making it perfect for both weeknights and casual entertaining. If you’re a fan of crispy chicken breast recipes with bold flavor and minimal fuss, you’ll definitely want to save this one.
(Serves 4)
1½ lbs chicken breasts (about 2 large), patted dry
1 Tbsp olive oil (for sautéing)
Fresh parsley, chopped (optional, for garnish)
½ lemon, thinly sliced (optional, for serving)
2 large eggs
1 garlic clove, minced
½ tsp Italian seasoning
½ tsp salt
¼ tsp freshly ground black pepper
1 cup finely grated Parmesan cheese
1 cup all-purpose flour
6-8 Tbsp unsalted butter
2 garlic cloves, minced
¼ cup freshly squeezed lemon juice
¼ cup chicken broth
¼ tsp ground black pepper
1. Prep the Chicken
Slice the chicken breasts horizontally to make thinner cutlets. Gently pound them with a meat mallet until they’re an even thickness. This helps them cook quickly and evenly.
2. Set Up the Coatings
In one bowl, whisk the eggs with garlic, Italian seasoning, salt, and pepper. In a second bowl, mix the Parmesan and flour.
3. Dredge and Coat
Dip each piece of chicken into the egg mixture, letting the excess drip off. Then press it into the Parmesan mixture, coating both sides well. Shake off any extra.
4. Pan-Fry Until Golden
Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken. Cook for about 4–5 minutes per side, or until golden, crispy, and cooked through (internal temp should hit 165°F). If it’s browning too fast, lower the heat slightly.
5. Make the Lemon Butter Sauce
While the chicken is cooking, melt the butter in a small saucepan. Add the garlic and cook for about 30 seconds until fragrant. Pour in the lemon juice and chicken broth, season with pepper, and let it simmer for 2–3 minutes.
6. Bring It Together
Once the chicken is done, spoon the warm lemon butter sauce over each piece. Garnish with lemon slices and fresh parsley if you like a pop of color and brightness.
If this recipe made it to your “I’m definitely making this again” list, go ahead and save it to your Pinterest board—it’s always nice to have a little crispy, cheesy inspiration close by!
Use freshly grated Parmesan – Pre-shredded cheese won’t stick or crisp up the same way. Freshly grated gives you that golden, lacy crust.
Pound the chicken evenly – This helps it cook evenly and stay juicy. If one end is thicker, it’ll dry out before the other side is done.
Don’t skip the resting time – Letting the chicken rest for a couple of minutes after cooking helps lock in the juices.
Watch the heat – Medium heat works best. If the crust is browning too quickly, lower the heat so the chicken cooks through without burning.
Add lemon slices to the sauce – Not just for looks! A couple of lemon slices simmering in the sauce gives it a fresh, slightly sweet depth.
Simmer the chicken in the sauce or pour it over after – Both ways work great. Simmering blends the flavors more deeply, while pouring keeps the crust extra crispy. Choose what you’re in the mood for.
These ricotta meatballs are soft, flavorful, and everything you want in a cozy, homemade meal. Made with creamy ricotta, a touch of heavy cream, and just the right amount of seasoning, they stay tender on the inside while developing a rich, golden crust as they Read More
