Coastal Mezze Kitchen

Coastal Mezze Kitchen Small plates, big flavors 🫒✨
Bringing coastal Mediterranean bites to your table.
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06/04/2026

🛒 Ingredients
The Protein Base:

1.5 lbs lean sirloin tips or New York strip, cut into bite-sized cubes

1 tbsp olive oil

1 tsp onion powder

1 tsp smoked paprika

Salt and freshly cracked black pepper to taste

The Garlic Butter Glaze:

3 tbsp unsalted butter

4 cloves garlic, minced

1 tbsp fresh parsley, finely chopped

A squeeze of fresh lemon juice (for brightness)

👩‍🍳 Instructions
Season the Protein: Pat the steak cubes completely dry with a paper towel. Toss them in a bowl with olive oil, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Get the Pan Screaming Hot: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's lightly smoking.

Sear to Perfection: Add the steak tips to the hot skillet in a single layer. Let them sear undisturbed for 2 minutes to get that beautiful, deep crust, then flip and cook for another 1-2 minutes to lock in the juices. Work in batches if needed so the pan stays hot!

Baste with Garlic Butter: Turn the heat down to medium-low. Add the butter and minced garlic directly to the pan.

Let it Pool: Toss the steak tips continuously for 1 minute as the butter melts and foams, coating every single piece in that rich, savory goodness.

Garnish and Serve: Remove from heat, squeeze a little fresh lemon juice over the top, and scatter the fresh parsley. Serve immediately while it's hot and juicy!

06/04/2026

🥩 The Ultimate Garlic Butter Steak Tips & Potatoes
🛒 Ingredients
The Protein: 1.5 lbs beef sirloin tips or New York strip, cut into bite-sized cubes

The Potatoes: 3 medium Yukon Gold potatoes, cubed small (for quick cooking)

The Veggies: 1 bell pepper (chopped), ½ red onion (chopped)

The Garlic Butter Sauce: 4 tbsp butter, 4 cloves garlic (minced), 1 tbsp olive oil

Seasonings: 1 tsp onion powder, 1 tsp dried parsley, salt, and freshly cracked black pepper to taste

The Finish: A squeeze of fresh lemon juice and fresh parsley for that bright pop of color.

👩‍🍳 Instructions
Prep & Season: Pat your steak cubes completely dry with a paper towel. Season them generously with salt, black pepper, and onion powder.

Crisp the Potatoes: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed potatoes, seasoning lightly with salt and pepper. Cook for 10-12 minutes, turning occasionally, until they are golden brown and fork-tender. Toss in the chopped peppers and onions for the last 3 minutes, then remove everything from the skillet and set aside.

Sear the Steak: Turn the skillet up to high heat. Add another tablespoon of olive oil. Working in batches if necessary (don't crowd the pan!), sear the steak tips for 2 minutes per side until a beautiful, dark crust forms while keeping the center incredibly juicy.

Make it Saucy: Reduce the heat to medium-low. Toss the potatoes and veggies back into the skillet with the steak. Add the remaining 3 tablespoons of butter and the minced garlic. Toss everything continuously for 1-2 minutes until the butter is completely melted, foaming, and cascading over every single piece.

Serve Hot: Finish with a squeeze of fresh lemon juice and a sprinkle of dried parsley. Grab a fork, dive into that rich, juicy center, and enjoy!

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06/03/2026

Honey BBQ Chicken Wings 🔥
🛒 Ingredients
The Crispy Wings:

2 lbs chicken wings (flats and drumettes), patted completely dry

1 tbsp baking powder (the secret to ultimate oven-baked crispiness!)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt and freshly cracked black pepper to taste

The Sticky Honey BBQ Glaze:

1 cup of your favorite BBQ sauce

1/3 cup raw honey

2 tbsp brown sugar

1 tbsp apple cider vinegar (for a little tang)

1 tbsp melted butter (for that rich, glossy shine)

👩‍🍳 Instructions
Prep the Wings: Pat the chicken wings completely dry with paper towels—removing moisture is key to getting them crispy! In a large bowl, toss the wings with the baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Bake to Crispy Perfection: Arrange the wings in a single layer on a wire rack set inside a baking sheet. Bake in a preheated oven at 425°F (220°C) for 35-40 minutes, flipping halfway through, until they are deeply golden brown and ultra-crispy.

Simmer the Glaze: While the wings bake, combine the BBQ sauce, honey, brown sugar, apple cider vinegar, and melted butter in a small saucepan over medium heat. Let it simmer gently for 3-4 minutes until the sugar dissolves and the sauce becomes rich and glossy.

Toss and Coat: Transfer the hot, crispy wings immediately into a large mixing bowl. Pour the warm honey BBQ glaze over the top and toss vigorously until every single wing is beautifully coated.

Serve: Pile them high on a platter, pour any remaining pooling sauce from the bowl right over the top, and serve immediately with a side of ranch or blue cheese. Enjoy!

06/03/2026

🥗 The Ultimate Creamy Greek Chicken & Hummus Plate 🇬🇷
🛒 Ingredients
The Protein: 2 large chicken breasts, sliced into even cutlets

The Creamy Base: 1 cup of your favorite smooth hummus

The Fresh Crunch: 1 cup English cucumber (chopped), 1 cup cherry tomatoes (halved), ½ red onion (finely diced)

The Zest: ½ cup sliced Kalamata or green olives

The Greek Seasoning: 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper to taste

The Sear: 2 tbsp olive oil (divided)

The Finish: A drizzle of extra virgin olive oil and a heavy squeeze of fresh lemon juice.

👩‍🍳 Instructions
Season the Chicken: Pat the chicken cutlets completely dry with a paper towel. Season them generously on both sides with your dried oregano, garlic powder, onion powder, salt, and black pepper to ensure a beautiful, savory crust.

Prep the Veggies: In a small bowl, toss your chopped cucumbers, tomatoes, red onions, and sliced olives together with a tiny pinch of salt to draw out those natural flavors.

Sear Until Juicy: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Lay the seasoned chicken down and sear for 4-5 minutes per side until golden brown and cooked through. Remove, let it rest for 2 minutes to keep those juices running, then slice into strips.

Build the Plate: Grab a shallow bowl or plate and spread a generous, thick layer of smooth hummus across the bottom, swirling it out with the back of a spoon to create a perfect bed.

Assemble & Fuel Up: Pile the warm, juicy chicken strips right over the hummus, then scatter your fresh, crunchy Greek veggie mix all around it. Hit it with a final drizzle of extra virgin olive oil, a heavy squeeze of fresh lemon juice, and dive in!

06/03/2026

Crispy Loaded Mac and Cheese Bites 🧀
🛒 Ingredients
The Mac and Cheese Base:

1/2 lb elbow macaroni, cooked al dente

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups whole milk, warmed

2 cups sharp Cheddar cheese, shredded

1 cup Mozzarella cheese, shredded (for that epic cheese pull!)

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and freshly cracked black pepper to taste

The Crispy Coating & Frying:

1 cup all-purpose flour

2 large eggs, beaten

1.5 cups Panko breadcrumbs

Vegetable oil (for frying)

👩‍🍳 Instructions
Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the warm milk, whisking constantly until smooth and thickening. Turn off the heat and stir in the Cheddar, Mozzarella, garlic powder, smoked paprika, salt, and pepper until completely melted and smooth.

Mix and Chill: Fold the cooked macaroni into the cheese sauce. Spread the mixture evenly into a parchment-lined baking dish. Cover and refrigerate for at least 2 hours (or overnight) until completely firm.

Cut into Bites: Once firmly set, lift the mac and cheese out using the parchment paper and slice into uniform bite-sized squares.

Set Up the Breading Station: Place the flour in one shallow bowl, the beaten eggs in a second, and the Panko breadcrumbs in a third.

Coat the Bites: Dredge each square in the flour, dip into the egg wash, and press firmly into the Panko breadcrumbs until completely coated.

Fry to Golden Perfection: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (180°C). Fry the bites in batches for 2-3 minutes per side until deeply golden brown and crispy.

Serve Hot: Drain on paper towels, plate them immediately while the cheese inside is still molten, and pull them apart for that perfect shot. Enjoy!

06/02/2026

🍗 The Ultimate Crispy Chicken & Garlic Potato Plate 🥔
🛒 Ingredients
The Protein: 2 large chicken breasts, sliced into even cutlets

The Carbs: 3 medium russet potatoes, cut into thick wedges

The Greens: 2 cups fresh green beans, trimmed

The Garlic Seasoning: 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and black pepper to taste

The Sear: 2 tbsp olive oil (divided)

The Finish: A squeeze of fresh lemon juice and a pinch of red pepper flakes for a subtle kick.

👩‍🍳 Instructions
Season the Plate: Pat the chicken cutlets and potato wedges completely dry with a paper towel. Season both generously with your garlic powder, onion powder, paprika, salt, and black pepper, ensuring an even coating for that perfect crust.

Roast the Wedges: Toss the seasoned potato wedges in 1 tablespoon of olive oil. Cook in an air fryer at 400°F (200°C) for 15-20 minutes, shaking halfway through until they are golden brown and super crispy.

Sear the Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Lay the chicken cutlets down and sear for 4-5 minutes per side. Watch for that beautiful, golden-brown crust to form while keeping that juicy center locked in. Remove and let rest for 2 minutes before slicing.

Blister the Greens: Toss the green beans right into the same skillet with the leftover pan juices. Sauté for 3-4 minutes until bright green and slightly blistered, keeping a nice crisp snap.

Assemble & Fuel Up: Lay down your crispy potatoes, fresh green beans, and fan out the sliced juicy chicken breast right in the center. Hit it with a squeeze of fresh lemon juice and dive in!

06/02/2026

🥗 The Ultimate Creamy Mediterranean Chickpea Salad 🍅
🛒 Ingredients
The Protein: 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained

The Crunch: 1 cup English cucumber (chopped), ½ cup red onion (finely diced)

The Sweetness: 1 cup cherry tomatoes, halved

The Mediterranean Punch: ½ cup Kalamata olives (pitted and sliced), ½ cup crumbled feta cheese

The Creamy Dressing: 3 tbsp hummus, 1 tbsp extra virgin olive oil, a squeeze of fresh lemon juice, and 1 clove of garlic (minced)

The Finish: A pinch of dried oregano, sea salt, and freshly cracked black pepper to taste

👩‍🍳 Instructions
Prep the Base: In a large serving bowl, combine your rinsed chickpeas, chopped cucumbers, red onion, cherry tomatoes, and sliced Kalamata olives.

Whisk the Sauce: In a small bowl, whisk together the hummus, olive oil, fresh lemon juice, and minced garlic until smooth and creamy. If it's too thick, add a teaspoon of water to get that perfect pourable consistency.

Coat Everything: Pour that rich, creamy dressing over the salad. Use a spoon to toss everything together until every single chickpea is perfectly coated in that saucy drip.

Top & Serve: Finish it off with crumbled feta cheese, a sprinkle of dried oregano, and cracked black pepper. Dive in immediately or let it chill in the fridge for 30 minutes to let those bold Mediterranean flavors lock in!

06/02/2026

🥩 The Ultimate Garlic Butter Steak Tips & Potatoes 🥔
🛒 Ingredients
The Protein: 1.5 lbs beef sirloin tips or New York strip, cut into bite-sized cubes

The Potatoes: 3 medium Yukon Gold potatoes, cubed small (for quick cooking)

The Veggies: 1 bell pepper (chopped), ½ red onion (chopped)

The Garlic Butter Sauce: 4 tbsp butter, 4 cloves garlic (minced), 1 tbsp olive oil

Seasonings: 1 tsp onion powder, 1 tsp dried parsley, salt, and freshly cracked black pepper to taste

The Finish: A squeeze of fresh lemon juice and fresh parsley for that bright pop of color.

👩‍🍳 Instructions
Prep & Season: Pat your steak cubes completely dry with a paper towel. Season them generously with salt, black pepper, and onion powder.

Crisp the Potatoes: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed potatoes, seasoning lightly with salt and pepper. Cook for 10-12 minutes, turning occasionally, until they are golden brown and fork-tender. Toss in the chopped peppers and onions for the last 3 minutes, then remove everything from the skillet and set aside.

Sear the Steak: Turn the skillet up to high heat. Add another tablespoon of olive oil. Working in batches if necessary (don't crowd the pan!), sear the steak tips for 2 minutes per side until a beautiful, dark crust forms while keeping the center incredibly juicy.

Make it Saucy: Reduce the heat to medium-low. Toss the potatoes and veggies back into the skillet with the steak. Add the remaining 3 tablespoons of butter and the minced garlic. Toss everything continuously for 1-2 minutes until the butter is completely melted, foaming, and cascading over every single piece.

Serve Hot: Finish with a squeeze of fresh lemon juice and a sprinkle of dried parsley. Grab a fork, dive into that rich, juicy center, and enjoy!

06/01/2026

Creamy Avocado Chicken Salad 🥗
🛒 Ingredients
The Salad Base:

3 cups cooked chicken breast, diced or shredded

1 cup celery, diced

1/2 cup red onion, thinly sliced into rings or finely diced

1 large ripe avocado, diced

Fresh lettuce leaves (for serving)

Freshly cracked black pepper and a pinch of chili flakes (for that perfect finish!)

The Creamy Dressing:

1/2 cup premium mayonnaise or Greek yogurt

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

1/2 tsp garlic powder

Salt to taste

👩‍🍳 Instructions
Prep the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, and salt until smooth and creamy.

Combine the Crunch: In a large mixing bowl, toss together the shredded chicken, diced celery, and red onion rings.

Mix and Coat: Pour the creamy dressing over the chicken mixture. Fold everything together gently until it's beautifully coated in that rich, velvety dressing.

Add the Avocado: Gently fold in the diced avocado last so the pieces stay intact and perfectly creamy.

Serve and Garnish: Spoon a generous portion over a bed of fresh lettuce leaves. Top with a heavy sprinkle of freshly cracked black pepper and a few chili flakes. Dig in!

06/01/2026

Braised Beef Stir-Fry
🛒 Ingredients
The Beef & Aromatics:

1.5 lbs beef flank steak or chuck roast, sliced into thin bite-sized strips

1 head of bok choy, washed and halved or chopped

1 medium potato, peeled and cubed into small bite-sized pieces

3 cloves garlic, minced

1 tbsp ginger, finely grated

2 green onions, chopped (separate whites and greens)

2 tbsp vegetable oil

Toasted sesame seeds (for garnish)

The Rich Braising Sauce:

1/4 cup soy sauce

2 tbsp dark soy sauce (for that deep, rich color)

2 tbsp oyster sauce

1 tbsp brown sugar or honey

1 tsp sesame oil

1/2 cup beef broth

1 tsp cornstarch (whisked into the broth to thicken)

👩‍🍳 Instructions
Whisk the Sauce: In a medium bowl, combine the soy sauce, dark soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth with cornstarch. Mix well and set aside.

Par-Cook the Potatoes: Since potatoes take longer to cook, boil your cubed potatoes in salted water for about 5-6 minutes until just tender but still holding their shape. Drain and set aside.

Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef strips in a single layer. Sear for 2-3 minutes until beautifully browned, then flip. Remove from the pan to keep it tender.

Sauté the Base: Lower the heat slightly and add the remaining oil. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until your kitchen smells amazing.

Bring it Together: Add the bok choy and par-cooked potatoes to the pan, stir-frying for 2 minutes. Return the beef and any resting juices back to the skillet.

Simmer and Glaze: Pour the braising sauce over everything. Bring it to a simmer, tossing constantly for 1-2 minutes until the sauce thickens into a rich, glossy coat that pools beautifully around the beef and veggies.

Plate and Garnish: Spoon the stir-fry generously over a warm bed of white rice. Top with the green parts of the chopped onions and a sprinkle of toasted sesame seeds. Enjoy!

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