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madmazzulo

@madmazzulo

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South Jersey Realtor + Mom 🤍
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Progress, not perfection. 🎞️✨
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• Bon Appetite • RECIPE DROP ⬇️⬇️⬇️ Ingredients Homemade Potato Gnocchi • 2 lbs russet potatoes • 1¼ cups all-purpose flour • 1 egg • 1 tsp kosher salt Chicken Meatballs • 1 lb ground chicken • ¼ cup breadcrumbs • ¼ cup grated Parmesan • 1 egg • 2 cloves garlic, minced • 2 tbsp finely chopped basil • 1 tsp lemon zest • 1 tsp kosher salt • ½ tsp black pepper • 1 tbsp olive oil (for searing) Roasted Tomatoes • 2 pints cherry tomatoes • 2 tbsp olive oil • 3 cloves garlic, smashed • 1 tsp kosher salt • ½ tsp black pepper Lemon Basil Sauce • 2 tbsp olive oil • 1 tbsp butter • Juice of 2 lemons • Zest of 2 lemons • ¼ cup chicken stock • ½ cup fresh basil, chiffonade • ¼ cup grated Parmesan Finishing • 8 oz burrata (2 small balls or 1 large) • Fresh basil leaves • Extra virgin olive oil • Flaky sea salt • Fresh cracked pepper Directions 1 Bake the russet potatoes at 400°F for 45 minutes to 1 hour until fork tender. Baking instead of boiling ensures a lighter, smoother potato consistency because the potatoes do not retain excess water. This results in delicate, pillowy gnocchi rather than heavy, dense gnocchi. Rice the hot potatoes and allow excess steam to escape before mixing with flour, egg, and salt. Shape and cut the gnocchi, then boil until they float (2–3 minutes). 2 Roast tomatoes at 425°F for 20–25 minutes until blistered and caramelized. 3 Mix the meatball ingredients, form 12 meatballs, sear for 2–3 minutes per side, then bake at 400°F for 8 minutes or until the internal temperature reaches 165°F. 4 In a large sauté pan, heat olive oil and butter, add chicken stock and lemon juice, then stir in the lemon zest. 5 Add the gnocchi and roasted tomatoes, tossing gently. Fold in basil and Parmesan. 6 Plate the gnocchi in shallow bowls and top with 3 chicken meatballs, torn burrata, fresh basil, lemon zest, cracked pepper, a drizzle of extra virgin olive oil, and flaky sea salt #chef #instagram #delicious #haddonfieldnj #food
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Team work makes the dream work ! Cookies turned out great 💯🙌🏼 #chef #haddonfieldnj #delicious #cooking #instagram
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Mango Strawberry Slush #chef #haddonfieldnj #delicious #instagram #food
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SHORT RIBS • PARM POLENTA • ZUCCHINI #chef #haddonfieldnj #delicious #cooking #instagram
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• STRAWBERRY CAKE • #chef #haddonfieldnj #juniorchef #cooking #instagram
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How’s your 3 courses 👀💯🤘🏼 #chef #haddonfieldnj #delicious #instagram #food
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OLIVE OIL CAKE • HOMEMADE VANILLA ICE CREAM • CITRUS REDUCTION Recipe below ⬇️⬇️⬇️ Dry Ingredients * 1 1/2 cups all-purpose flour * 1 tsp baking powder * 1/2 tsp baking soda * 1/2 tsp salt Wet Ingredients * 3 eggs * 3/4 cup sugar * 1/2 cup extra virgin olive oil * 1/2 cup milk * 2 tbsp fresh lemon juice * 1 tbsp lemon zest * 1 tsp vanilla extract ⸻ Optional Additions * Orange zest instead of lemon * Fresh blueberries * Pistachios * Rosemary * Honey drizzle ⸻ Instructions 1. Prep Preheat oven to 350°F. Grease a 9-inch cake pan or springform pan. ⸻ 2. Mix Dry Ingredients In a bowl whisk together: * flour * baking powder * baking soda * salt ⸻ 3. Mix Wet Ingredients In another bowl whisk: * eggs * sugar until smooth and slightly lighter in color. Slowly whisk in: * olive oil * milk * lemon juice * zest * vanilla ⸻ 4. Combine Fold dry ingredients into wet ingredients until just combined. Do not overmix. ⸻ 5. Bake Pour batter into prepared pan. Bake for 35–45 minutes until: * golden on top * center is set * toothpick comes out clean ⸻ Optional Finishes Simple * Powdered sugar Elevated * Whipped Greek yogurt + honey * Vanilla ice cream * Fresh berries * Olive oil drizzle + sea salt Lemon Glaze Mix: * powdered sugar * lemon juice * zest and drizzle over cooled cake. #chef #haddonfieldnj #delicious #cooking #instagram
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Miso glazed salmon • cauliflower fried rice 👨🏻‍🍳✌🏼 Recipe below ⬇️⬇️⬇️ Ingredients (2–4 servings) ⸻ Salmon * 4 salmon fillets * Salt & pepper Miso Glaze * 2 tbsp white miso paste * 1 tbsp low-sodium soy sauce * 1 tbsp honey or maple syrup * 1 tsp sesame oil * 1 tsp rice vinegar * 1 garlic clove, minced * 1 tsp grated ginger ⸻ Cauliflower Fried Rice * 1 bag cauliflower rice * 1 tbsp sesame oil or olive oil * 2 eggs * 1/2 cup carrots, diced small * 1/2 cup peas or edamame * 2 green onions, sliced * 2 garlic cloves, minced * 1 tbsp low-sodium soy sauce ⸻ Instructions 1. Make the Miso Glaze Whisk together: * miso * soy sauce * honey * sesame oil * rice vinegar * garlic * ginger ⸻ 2. Cook the Salmon 1. Pat salmon dry and season lightly. 2. Sear salmon skin-side down in an oven-safe skillet over medium-high heat for 4–5 minutes. 3. Flip and brush generously with miso glaze. 4. Transfer to a 400°F oven for 5–7 minutes until cooked through. Optional: Broil 1–2 minutes for caramelization. ⸻ 3. Make the Cauliflower Fried Rice 1. Heat oil in skillet. 2. Scramble eggs first and set aside. 3. Sauté: * garlic * carrots * peas/edamame 4. Add cauliflower rice and cook 4–5 minutes. 5. Stir in: * soy sauce * eggs * green onions ⸻ Optional Additions * Sriracha drizzle * Sesame seeds * Avocado * Cucumber salad * Chili crisp * Bok choy ⸻ Easy Accompaniments * Asian cucumber salad * Sesame green beans * Roasted broccoli * Edamame * Pickled vegetables ⸻ Approximate Macros (per serving) * Protein: ~35–40g * Lower carb * Healthy fats from salmon * Very nutrient dense #chef #haddonfieldnj #delicious #cooking #instagram
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Protein Fudge Brownie 🤘🏼 Recipe below ⬇️⬇️⬇️ Dry Ingredients * 1 scoop chocolate protein powder * 1/4 cup oat flour * 2 tbsp cocoa powder * 1/2 tsp baking powder * Pinch of salt Wet Ingredients * 1 egg * 1/4 cup plain Greek yogurt * 1/4 cup milk of choice * 2 tbsp maple syrup or honey * 1 tsp vanilla extract Mix-Ins * 2 tbsp dark chocolate chips ⸻ Optional Additions * Peanut butter swirl * Espresso powder * Crushed walnuts * Sea salt flakes * Banana slices baked into center ⸻ Instructions 1. Preheat oven to 350°F. 2. Lightly grease a small cast iron skillet or baking dish. 3. In a bowl whisk together: * protein powder * oat flour * cocoa powder * baking powder * salt 4. Add: * egg * Greek yogurt * milk * maple syrup * vanilla 5. Mix until smooth. 6. Fold in chocolate chips. 7. Pour into skillet. 8. Bake for 14–18 minutes until edges are set but center stays soft. ⸻ Optional High-Protein Frosting Chocolate Greek Yogurt Frosting Mix together: * 1/2 cup Greek yogurt * 1 tbsp cocoa powder * splash vanilla * drizzle honey Spread over warm brownie. ⸻ Topping Ideas * Strawberries * Vanilla Greek yogurt * Crushed pistachios * Peanut butter drizzle * Low-cal vanilla ice cream * Sea salt flakes ⸻ Approximate Macros (Entire Skillet) * Protein: ~40–50g * Carbs: ~30–40g * Fat: ~12–18g #chef #haddonfieldnj #delicious #instagram #dessert
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Chicken Caprese + Zucchini Noodles 🙌🏼🙌🏼 Recipe below ⬇️⬇️⬇️ Ingredients: Chicken * 2 boneless skinless chicken breasts * 1 tbsp olive oil * 1 tsp garlic powder * 1 tsp Italian seasoning * Salt & black pepper to taste Zucchini Noodles * 3 medium zucchini (spiralized) * 1 tsp olive oil * 2 garlic cloves, minced * Pinch of salt Caprese Topping * 1 cup cherry tomatoes, halved * 4 oz fresh mozzarella pearls (or sliced mozzarella) * Fresh basil, chopped * 1 tbsp balsamic glaze * Optional: extra virgin olive oil drizzle ⸻ Instructions 1. Season & Cook the Chicken * Pat chicken dry and season both sides with garlic powder, Italian seasoning, salt, and pepper. * Heat olive oil in a skillet over medium-high heat. * Sear chicken for about 5–6 minutes per side until golden and fully cooked. * Let rest for 5 minutes, then slice. 2. Cook the Zucchini Noodles * In the same skillet, add olive oil and garlic. * Sauté garlic for 30 seconds. * Add zucchini noodles and cook only 2–3 minutes until just tender. (Do not overcook or they’ll get watery.) 3. Make the Caprese Topping * Toss together tomatoes, mozzarella, basil, and a small drizzle of olive oil. 4. Assemble * Plate zucchini noodles. * Top with sliced chicken. * Spoon Caprese mixture over the top. * Finish with balsamic glaze and extra basil. ⸻ Optional Additions * Roasted asparagus or broccolini * Crushed red pepper for heat * Pesto drizzle for richer flavor * Grilled peaches or roasted tomatoes for a more elevated version Quick Nutrition Estimate (per serving) * Protein: ~40–45g * Carbs: ~10–12g * Fat: ~16–20g * Light, nutrient-dense, and reheats surprisingly well if the zucchini is kept slightly undercooked. #chef #haddonfieldnj #delicious #instagram #food
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Sous Chef in the kitchen 🤘🏼 #chef #souschef #haddonfieldnj #cooking #food
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