Amazing Chicken Parm Meatballs


  • 1 1/4 pounds minced chicken
  • 2 tablespoons onion, chopped
  • 1/2 cup Parmesan
  • 1/2 cup breadcrumbs
  • zest of 1/2 lemon
  • 1 tablespoon parsley, chopped
  • 1 minced  clove garlic
  • 1 tsp fennel seeds
  • 1 egg, whisked
  • salt & pepper to taste
  • 1 14-oz  canned pizza sauce
  • 3 tablespoons olive oil
  • 4 oz fresh mozzarella


  1. Preheat oven to 400 degrees with the wrack near the top.
  2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
  3. Make large balls with your hands, and arrange them on a foil sheet
  4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
  5. Use a brush to rub the mixture on the meatballs.
  6. Put in the oven and bake for 15 mins.
  7. When ready, take out from the oven and add some pizza sauce to the meatballs.
  8. Slice the cheese and place a slice on each meatball.
  9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
  10. Empty out can of sauce into a pot/pan and heat up.
  11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
  12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.


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Parmesan Garlic Roasted Potatoes

  • 4 pounds Potatoes
  • 2 tablespoons of olive oil
  • 3 cloves garlic, minced
  • 2 Tablespoons fresh chopped parsley
  • Fresh grated Parmesan cheese
  • Salt and pepper


  1. Boil a pot of water
  2. Dice the potatoes to an approximately 1 inch cubes.
  3. Once the water has boiled, throw the potatoes in and cook for about 5 minutes.
  4. Pour the water out and shake the potatoes hard, so their edges would become un-even.
  5. In a pan, put some oil and heat it up.
  6. Once the oil is hot, add the potatoes and roast evenly.
  7. While roasting, check if the potatoes are ready. once they are almost ready, add the garlic and the cheese and season with salt and pepper to taste.
  8. For serving, sprinkle with parsley.

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Coca Cola Chocolate Cake – AKA – The Triple C Cake


•    2 c flour
•    2 cups sugar
•    1/2 teaspoon salt
•    1 teaspoon baking soda
•    1/2 teaspoon cinnamon
•    1 cups butter
•    1/4 cups unsweetened cocoa powder
•    1 cups coca-cola
•    1/2 cups buttermilk
•    2 eggs
•    1 teaspoon vanilla extract

1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of powdered sugar
1 cup chopped pecans



  1. In a pot or deep pan, insert butter, cocoa powder, coca- cola and buttermilk on med to high heat.
  2. Mix well and remove from heat once boiled.
  3. In a separate bowl, mix flour, sugar, salt, baking soda, and cinnamon and put into pot whisking it well.
  4. Include eggs and vanilla – whisk again.
  5. Mix into pot and bake for 30 minutes @ 350F.
  6. For the glaze, mix butter, cocoa powder and coca cola into a pan and boil.
  7. Remove from heat once boiled.
  8. Add 4 cups of powdered sugar, stirring between each one, until smoothly combined.
  9. Add in the pecans and stir.
  10. Apply glaze onto cake (once out of the oven), and serve.


Baked Spaghetti in Garlic Bread


•    1 loaf of thawed dough
•    6 oz cooked spaghetti
•    1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick
•    8 oz of mozzarella cubes
•    parmesan cheese
•    1 egg white, beaten
•    parsley or oregano flakes
•    garlic


1.    Prepare flour onto a counter or use a baking sheet to roll the dough on.
2.    Roll out the loaf into a large rectangle, about the thickness of less than an inch.
3.    Set the dough at rest by covering it with a plastic wrap for about 12 minutes.
4.    Boil spaghetti, drain and let cool.
5.    Unwrap dough.
6.    Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.
7.    Pour the sauce and mozzarella cubes onto the spaghetti.
8.    Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.
9.    Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.
10.    Start folding flaps. Left over right, right over left.
11.    Lastly, pull the last strip over and under the bread.
12.    Carefully place bread on a large, greased, baking sheet.
13.    Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.
14.    Bake at 350 degrees for about 30 mins.
15.    Let it cool before slicing and serving.

Soft Brown Sugar Cookies


2/3 cup butter
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream

For the frosting-

1/4 cup butter
1 cup powdered sugar
2tsp Milk


In a small bowl, mix well brown sugar, eggs, vanilla extract, sour cream and butter.

In a larger bowl, mix the salt, baking powder, flour and soda.

Combine the two mixtures.

Preheat oven to 350F.

On a baking pan, create 1 inch circles of the cookie dough.

Bake for 10 minutes.

For the frosting –

Browned Butter Frosting

In a skillet over a medium heat, combine the ingredients and stir constantly until getting a “steady” frosting.


Sweet and Sour Chicken


For the Chicken:

  • 8 chicken breast
  • 2 cup cornstarch
  • 4 eggs, beaten
  • 2/3 cup canola oil
  • salt and pepper to taste


For the Sauce:

  • 1.5 cups sugar
  • 8 Tablespoons ketchup
  • 1 cup white distilled vinegar
  • 2 Tablespoon soy sauce
  • 2 Teaspoon garlic salt
  1. Clean the Chicken from fat and dice to medium sized cubes.
  2. Sprinkle the chicken with some salt and pepper, coat evenly with the cornstarch and dip into the eggs.
  3. Add oil to a pan and heat it up, add the chicken and roast it evenly until it starting to brown.
  4. Transfer to a baking pan.
  5. For the sauce, mix all the ingredients and blend it well.
  6. Spread it on the chicken.
  7. Heat oven to 350F for and bake for 30 minutes  – Make sure to mix and turn the chicken couple of times during the baking to insure even cooking.

Banana Oatmeal Smoothie


  • 2   ripe bananas
  • 2   cups Ice
  • 1/3   cup plain Yogurt
  • 1/2   cup cooked oatmeal
  • 1/3   cup raw almonds
  • 1 tbsp honey
  • 2 dates (optional)


Put all ingredients in a blender, ice in last.

Blend starting from low to high, and remain on high until smoothie is thick and creamy.



Honey and Ponzu Glazed Roasted Carrots

Honey and Ponzu Glazed Roasted Carrots
Recipe type: Vegaterian
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 2 bunches carrots
  • 1 tbs. olive oil
  • 1 tbs. sesame oil
  • 2 tbs. ponzu
  • 2 ½ tbs. honey
  • Salt and pepper

  1. Chop of the leafy carrot tops and scrub well.
  2. Toss the carrots in the olive oil, sesame oil, salt and black pepper. Place the carrots on a rimmed baking sheet.
  3. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the ponzu with the honey.
  4. Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.Honey and Ponzu Glazed Roasted Carrots


Melt in Your Mouth Chicken Breast


Serves 4
4 chicken breasts
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 Tsp. garlic powder
Salt and Pepper to taste


  1. Preheat oven to 375F
  2. In a small bowl, mix all ingredients except for the chicken breasts.
  3. Place the chicken breasts in a baking pan and pour the sauce over it.
  4. Bake at 375°F for 45 minutes.

Chocolate Brownie Cookies

Yields 30-60 cookies


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 tablespoon espresso of instant coffee
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 5 ounces dark chocolate (70% minimum), broken up
  • 2 ounces unsweetened chocolate, broken up
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 375 degrees.
  2. Whisk flour, baking powder, and salt – leave to set.
  3. Whip eggs in an electric mixer.
  4.  Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
  5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
  6. Add the 2 kinds of chocolates until all melted.
  7. Turn off the heat and mix, so the chocolate and butter are combined.
  8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
  9. Fold in the flour mixture and the chocolate chips.
  10. If it doesn’t seem thick enough, set it aside for about 5 mins.
  11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
  12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
  13.  Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.