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Chef Carlo, Seattle Heights, WA (2026)

08/23/2026

No-Bake Peanut Butter Balls 🥜🍫

Ingredients 🥣:
- 1 cup creamy peanut butter 🥜
- 1 cup powdered sugar 🍬
- 1 cup graham cracker crumbs 🍪
- 1/2 cup unsweetened shredded coconut 🥥
- 1 teaspoon vanilla extract 🌿
- 1 cup semi-sweet chocolate chips 🍫
- 1 tablespoon coconut oil 🥥

Directions 👨‍🍳:
1. In a large bowl, combine peanut butter, powdered sugar, graham cracker crumbs, shredded coconut, and vanilla extract. Mix until well combined and a dough forms. 🥄
2. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. ⚪
3. Refrigerate the balls for at least 30 minutes to firm up. ❄️
4. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. ♨️
5. Dip each peanut butter ball into the melted chocolate, coating completely, and place back on the parchment paper. 🤤
6. Refrigerate again for 15-20 minutes or until the chocolate is set. ⏱️

Prep Time: 15 minutes ⏳ | Cooking Time: 10 minutes ⏲️ | Total Time: 55 minutes ⏰

Tips 💡:
- Use crunchy peanut butter for added texture inside the balls. 🥜
- Store peanut butter balls in an airtight container in the fridge to keep them fresh longer. 🧊

Nutrition Information 📊:
- Kcal: 150 kcal per serving 🔥
- Servings: 12 servings 🍽️

08/23/2026

Golden Leek & Potato Rosti Quiche with Goat Cheese & Hot Honey Drizzle

Ingredients:
3 large Yukon Gold potatoes, peeled and grated
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 cloves garlic, minced
5 large eggs
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces goat cheese, crumbled
2 tablespoons hot honey
1 tablespoon fresh chives, chopped

Directions:

Preheat oven to 400°F (200°C).
Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Toss the potatoes with 1 tablespoon olive oil, then press them evenly into the bottom and slightly up the sides of a 9-inch pie dish to form the rosti crust.
Bake the potato crust for 20–25 minutes, until golden and crisp around the edges.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the sliced leeks and cook for 5–7 minutes until softened. Add garlic and thyme and cook for 1 minute.
In a bowl, whisk together eggs, heavy cream, salt, and black pepper.
Spread the sautéed leeks over the baked potato crust. Sprinkle half of the goat cheese over the leeks, then pour the egg mixture evenly over everything. Top with the remaining goat cheese.
Reduce oven temperature to 375°F (190°C) and bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing. Drizzle with hot honey and sprinkle with fresh chives before serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 6 servingsGolden Leek & Potato Rosti Quiche with Goat Cheese & Hot Honey Drizzle

Ingredients:
3 large Yukon Gold potatoes, peeled and grated
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 cloves garlic, minced
5 large eggs
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces goat cheese, crumbled
2 tablespoons hot honey
1 tablespoon fresh chives, chopped

Directions:

Preheat oven to 400°F (200°C).
Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Toss the potatoes with 1 tablespoon olive oil, then press them evenly into the bottom and slightly up the sides of a 9-inch pie dish to form the rosti crust.
Bake the potato crust for 20–25 minutes, until golden and crisp around the edges.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the sliced leeks and cook for 5–7 minutes until softened. Add garlic and thyme and cook for 1 minute.
In a bowl, whisk together eggs, heavy cream, salt, and black pepper.
Spread the sautéed leeks over the baked potato crust. Sprinkle half of the goat cheese over the leeks, then pour the egg mixture evenly over everything. Top with the remaining goat cheese.
Reduce oven temperature to 375°F (190°C) and bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing. Drizzle with hot honey and sprinkle with fresh chives before serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 6 servings
😋😋

08/23/2026

Crispy Italian Basil Chicken Cutlets with Peach, Tomato & Burrata
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-seasoned breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
3 tablespoons olive oil
2 ripe peaches, sliced
2 medium tomatoes, sliced
8 ounces burrata cheese
2 tablespoons balsamic glaze
Fresh basil leaves for garnish

Directions:

Place each chicken breast between two pieces of plastic wrap and gently pound until evenly thin.
Set up three shallow bowls with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, chopped basil, garlic powder, paprika, salt, and black pepper.
Coat each chicken cutlet in flour, dip into the beaten eggs, then press firmly into the seasoned breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 4–5 minutes per side, or until golden brown and cooked through.
Transfer the crispy chicken to a plate lined with paper towels and let it rest for a few minutes.
Arrange sliced peaches and tomatoes on a serving platter. Season lightly with salt and black pepper.
Place the crispy chicken cutlets over the peaches and tomatoes. Tear the burrata into pieces and scatter it over the top.
Drizzle with balsamic glaze and garnish generously with fresh basil. Serve immediately while the chicken is still crisp.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 590 kcal | Servings: 4 servingsCrispy Italian Basil Chicken Cutlets with Peach, Tomato & Burrata

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-seasoned breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
3 tablespoons olive oil
2 ripe peaches, sliced
2 medium tomatoes, sliced
8 ounces burrata cheese
2 tablespoons balsamic glaze
Fresh basil leaves for garnish

Directions:

Place each chicken breast between two pieces of plastic wrap and gently pound until evenly thin.
Set up three shallow bowls with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, chopped basil, garlic powder, paprika, salt, and black pepper.
Coat each chicken cutlet in flour, dip into the beaten eggs, then press firmly into the seasoned breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 4–5 minutes per side, or until golden brown and cooked through.
Transfer the crispy chicken to a plate lined with paper towels and let it rest for a few minutes.
Arrange sliced peaches and tomatoes on a serving platter. Season lightly with salt and black pepper.
Place the crispy chicken cutlets over the peaches and tomatoes. Tear the burrata into pieces and scatter it over the top.
Drizzle with balsamic glaze and garnish generously with fresh basil. Serve immediately while the chicken is still crisp.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 590 kcal | Servings: 4 servings
😍😍

08/23/2026

Garlic-Herb Roasted Chicken with Potatoes, Carrots & Green Beans 🍗🥔

A cozy, hearty dinner inspired by your photo—juicy herb-roasted chicken with crispy golden skin, tender roasted potatoes and carrots, plus savory green beans. Simple comfort food that absolutely hits the spot!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the roasted chicken

1 large bone-in, skin-on chicken thigh
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried parsley
½ tsp salt
¼ tsp freshly cracked black pepper

For the potatoes & carrots

2 medium red or baby potatoes, cut into chunky wedges
2 medium carrots, peeled and cut into thick pieces
1 tbsp extra-virgin olive oil
½ tsp dried Italian herbs
¼ tsp garlic powder
Salt and black pepper, to taste

For the green beans

1 cup fresh green beans, trimmed
1 tsp olive oil
1 small garlic clove, minced
Pinch of salt
Freshly cracked black pepper
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Season that chicken: Preheat the oven to 425°F (220°C). Pat the chicken thigh dry, then rub it with olive oil, garlic, thyme, rosemary, parsley, salt, and black pepper.
Prep the veggies: Toss the potato wedges and chunky carrots with olive oil, Italian herbs, garlic powder, salt, and pepper.
Get everything roasting: Arrange the chicken, potatoes, and carrots on a baking sheet or roasting dish. Roast for 35–40 minutes, turning the vegetables halfway through, until the chicken skin is deeply golden and crisp and the vegetables are fork-tender.
Cook the green beans: Heat olive oil in a skillet over medium heat. Add the green beans and cook for 5–7 minutes until tender but still slightly firm. Add the minced garlic during the final minute and season with salt and pepper.
Check that chicken: The thickest part of the chicken should reach 165°F (74°C) internally without touching the bone. Let it rest for about 5 minutes so those juices stay put.
Build the plate: Place the golden roasted chicken thigh toward the upper-right of a large white square plate. Pi

08/23/2026

Loaded Grilled Chicken & Fresh Veggie Power Plate 🥒🍅

A big, colorful high-protein chicken plate loaded with juicy seasoned chicken, crisp lettuce, steamed broccoli, carrots, tomatoes, and cucumber. Fresh, filling, and perfect for a clean lunch or dinner.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
2 boneless, skinless chicken breasts
2 cups green leaf lettuce
2 cups broccoli florets
2 medium carrots, peeled and sliced into rounds
2 medium tomatoes, sliced
½ large cucumber, peeled and sliced into rounds
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
½ tsp sea salt
¼ tsp freshly cracked black pepper
1 tbsp fresh lemon juice
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Season that chicken: Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden-brown outside and the center reaches 165°F (74°C).
Rest the chicken for 5 minutes, then slice it into thick strips and chunky bite-size pieces.
Cook the veggies: Steam the broccoli and carrots for about 4–6 minutes, keeping the broccoli bright green and the carrots tender but still firm.
Peel and slice the cucumber into thick rounds. Slice the tomatoes into even rounds and wash and dry the lettuce.
Load that plate: Cover the bottom half with leafy lettuce and pile the sliced chicken generously on top. Arrange cucumber across the upper-left, tomatoes down the left side, carrots in the upper-middle, and broccoli across the upper-right.
Finish with lemon juice and a little extra salt and pepper. That's one seriously loaded plate!

Prep Time: 12 minutes | Cooking Time: 15 minutes | Total Time: 27 minutes
Kcal: ~470 kcal | Servings: 2

08/23/2026

Garlic-Herb Fish with Avocado & Black Bean Corn Salsa 🐟🥑

A fresh, protein-packed dinner inspired by your photo—tender golden pan-seared white fish paired with creamy avocado and a colorful black bean, corn, and tomato salsa. Light, filling, and dang tasty!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the fish

2 thin white fish fillets, such as tilapia
1 tbsp extra-virgin olive oil
½ tsp garlic powder
½ tsp paprika
¼ tsp salt
¼ tsp freshly cracked black pepper
1 tsp dried or fresh parsley
½ lemon

For the black bean corn salsa

½ cup black beans, drained and rinsed
½ cup sweet corn kernels
½ cup cherry tomatoes, quartered
2 tbsp finely chopped red onion
1 tbsp fresh lime juice
1 tsp extra-virgin olive oil
1 tbsp chopped parsley or cilantro
Salt and black pepper, to taste

For the avocado

½ large ripe avocado
Pinch of salt
Pinch of dried or fresh parsley
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Season that fish: Pat the fish fillets dry. Season both sides with garlic powder, paprika, salt, black pepper, and parsley.
Get it golden: Heat olive oil in a large skillet over medium-high heat. Add the fish and cook for about 3–4 minutes per side, depending on thickness, until lightly golden, opaque, and flaky. Finish with a squeeze of fresh lemon.
Mix the salsa: Toss the black beans, corn, tomatoes, red onion, lime juice, olive oil, and chopped herbs together. Season with salt and pepper. Keep it chunky and fresh.
Slice the avocado: Cut the avocado into several thick wedges. Sprinkle with a little salt and parsley.
Build the plate: Arrange the two long fish fillets diagonally across the lower-left and center of a large white plate. Place the avocado wedges at the upper-left and spoon the black bean corn salsa onto the upper-right.
Finish it up: Sprinkle a little extra parsley and cracked pepper over the fish and around the plate. Serve immediately while the fish is hot and flaky. Boom—dinner is handled!

Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Kcal: ~520 per serving
Servings:

08/22/2026

Whole Roasted Chicken 🍗🌿

🛒 Ingredients:

1 whole chicken (about 1.8–2 kg)

3 tbsp olive oil

4 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

2 tbsp butter, melted

1 lemon, halved

2 sprigs fresh rosemary or thyme (optional)

2 tbsp chopped fresh parsley (for garnish)

👩‍🍳 Directions:

Preheat the oven to 190°C (375°F).

Pat the chicken dry and rub it all over with olive oil.

Mix the minced garlic, garlic powder, onion powder, paprika, thyme, rosemary, salt, and black pepper, then rub the seasoning all over the chicken.

Place the lemon halves and fresh herb sprigs inside the chicken cavity.

Brush the chicken with melted butter and place it in a roasting pan.

Roast for 1 hour 20 minutes to 1 hour 40 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

Let the chicken rest for 10–15 minutes before carving.

Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes.

08/22/2026

Cheesy Jalapeño Popper Egg Rolls (CRISPY & Addictive)

Ingredients:
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 fresh jalapeños, finely diced (seeds removed for milder heat)
1 teaspoon garlic powder
1 teaspoon onion powder
6 slices bacon, cooked and crumbled
Salt and black pepper to taste
24 small egg roll or wonton wrappers
Vegetable oil or cooking spray

Instructions:
In a medium bowl, mix cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Fold in the crumbled bacon until evenly combined.
Place one wrapper in a diamond shape. Add about 1½ tablespoons of filling to the center.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.
Repeat with remaining wrappers and filling.
For frying: Heat 1 inch of oil to 350°F. Fry 3–4 egg rolls at a time for 2–3 minutes per side until golden brown. Drain on a rack.
For air frying: Lightly spray egg rolls with oil. Air fry at 375°F for 8–9 minutes, flipping halfway, until crisp and golden.
For baking: Preheat oven to 400°F. Place egg rolls on a lined baking sheet, spray with oil, and bake 15–20 minutes, flipping halfway, until golden.
Serve hot with ranch, blue cheese, or sweet chili sauce.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 122 kcal per serving | Servings: 24

08/22/2026

Golden Roasted Chicken & Crispy Potato Plate 🥗🍗🥔

This one is pure comfort-food goodness—juicy golden chicken thighs, crispy roasted potato wedges, and a cool crunchy garden salad. Simple, hearty, and dang delicious!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
3 bone-in, skin-on chicken thighs
2 medium potatoes, cut into thick wedges
2 cups iceberg lettuce, roughly chopped
1/2 cucumber, sliced into rounds
1 medium tomato, cut into wedges
1/2 small carrot, thinly shredded
2 tbsp olive oil, divided
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried herbs
1 tsp lemon juice
Salt, to taste
Freshly ground black pepper, to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Season that chicken: Pat the chicken thighs dry, then rub with olive oil, paprika, garlic powder, dried herbs, salt, and black pepper.
Roast until golden: Arrange the thighs skin-side up and roast at 425°F (220°C) for about 35–40 minutes, until the skin is deeply golden and crisp and the thickest part reaches 165°F (74°C).
Get those potatoes crispy: Toss the potato wedges with olive oil, salt, pepper, and a pinch of paprika. Roast alongside the chicken for 30–40 minutes, flipping halfway, until fluffy inside with crispy golden edges.
Make the crunchy salad: Toss the lettuce, cucumber rounds, tomato wedges, and shredded carrot with lemon juice, a little olive oil, salt, and pepper.
Build your plate: Arrange the three golden chicken thighs across the bottom and right side, pile the roasted potatoes at the top-right, and fill the left side with the fresh garden salad.
Dig in: Serve everything while the chicken and potatoes are piping hot and the salad is fresh and crisp. That hot-and-cold combo seriously hits the spot!

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: ~750 kcal | Servings: 2

Chef Carlo

08/23/2026

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08/22/2026

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08/22/2026

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