Chicken Parmesan Meatballs

These meatballs make me all heart eyes emoji...

Are you sick of me stuffing things with cheese? If the answer is no, then I love you, and also pull up a chair because this recipe is the bomb.com.

When I first started dreaming up these Chicken Parmesan Meatballs, I knew there were a few essential elements that would make them truly reminiscent of chicken parm, a true comfort food classic. First, a crispy, buttery golden brown crust. That means we are pan frying these meatballs and we aren't sorry. Second, we needed mozzarella cheese, melted and gooey...but rather than on top of the dish, I'm putting it right in the center of each delicious meatball.

These meatballs aren't much different than most classic meatballs you've probably made a million times before...I am just amping them up a bit. The base will be lean ground chicken, in keeping with the theme of course. But I find ground chicken takes a little more TLC in order to really bind the meatballs, so I'm upping my usual breadcrumb to meat ratio to ensure they don't fall apart. For extra Italian flavor, the recipe is heavy-handed with grated parmesan cheese (duh) as well as fresh parsley and basil! I love fresh herbs this time of year - the flavor is unmatched!

For cooking, make sure you have either a dutch oven, cast iron skillet, or heavy-bottomed oven safe skillet - you essentially want something that is both burner and oven safe!

You are really going to love these meatballs! I served them for dinner with some whole wheat spaghetti and my favorite jarred marinara sauce (it's ok sometimes!!). You can also enjoy these as an appetizer with marinara on the side for dipping. No matter how you serve 'em, they are sure to be a crowd pleaser!

Broccoli Mozzarella Pinwheels

My friend called these "savory cinnamon buns of deliciousness." That's really all you need to know.

But, you know me. I can't leave well enough alone. I need to gush on and on and on. And these golden brown, ooey gooey beauties are worth gushing about.

So here's the thing. I've made many homemade pizzas before. And that includes homemade pizza dough, plain // whole wheat // honey whole wheat, I can do it. But trust me when I say, for pinwheels, a store-bought dough is the way to go. Yes, it's in a can, yes, you pop it open with a spoon, and YES your pinwheels will be perfect every time!

My Broccoli Mozzarella Pinwheels are loaded with finely chopped, garlicky broccoli and melty mozzarella cheese. A sprinkle of red pepper flakes adds the perfect amount of heat and keeps your taste buds happy with every bite.

But I promised you next-level pinwheels, and that means they need some extra-special lovin'. Just before we bake these beauties, we melt a whole bunch of butter in a saucepan with chopped garlic and parsley. The butter is brushed on top of the pinwheels, then they get sprinkled with grated parmesan cheese. Golden brown glory.

This recipe can easily be doubled for a party, or served for dinner with a light salad. I always put out some marinara sauce for dipping. You can cut the rolls as big or as small as you want, I can usually get between 6 and 10 rolls depending on how much I roll out the pizza dough. No matter how you cut em, you're going to l.o.v.e. em!

Chicken Rollatini with Asparagus and Mozzarella

I know what you're having for dinner tonight! I do! I do!

It's THIS.

This crispy, gooey, tasty, Chicken Rollatini with Asparagus and Mozzarella is the next best thing on your summer eating menu. It takes just a little bit of effort but the rewards are certainly worth it.

Here's the kicker with this chicken--I strongly recommend finding thin sliced chicken breasts in your grocery store. Then, using a meat tenderizer and channeling your inner frustrations, pound out the chicken even thinner between two pieces of plastic wrap. I use this method for my regular chicken cutlet recipe as well!

Super thin chicken breasts are the perfect vehicle for tasty summer asparagus and smooth, velvety fresh mozzarella. To take everything to the next level, a dip in an egg wash and a coating of whole wheat breadcrumbs. Yes, it's worth it - you're worth it!

So what is there to say about this dish? Really, it made us speechless, because we couldn't stop eating! Whole wheat breadcrumbs and low fat mozzarella cheese means you certainly can (and should!) have a second roll without feeling bad about it. A light arugula salad was made to live alongside these rollatinis, but mashed potatoes, brown rice, or a bit of pasta would also make great partners for this dish.

Let's roll!!

Caprese Pasta Salad

Sometimes, simple is better.

Quality ingredients paired with fresh vegetables and herbs can take a plain old box of pasta to a new level. A fresh, summery pasta salad can be born.

This Caprese Pasta Salad with a homemade Balsamic Vinaigrette is sure to please a crowd at your next cookout, barbeque or picnic. Sweet summer tomatoes, soft and delicious mozzarella cheese, and bright fresh basil. What could go wrong?

If you have 20 minutes on hand, you can make this pasta salad in no time! This will serve a crowd as a side dish, and about four as a full meal -- just add some grilled chicken and there you have it! A fresh and tasty dinner bursting with summer flavors.

For the balsamic vinaigrette, take a smashed glove of garlic, dijon mustard, lemon juice, honey, dried basil, balsamic vinegar and olive oil in a dressing shaker or mason jar. Shake vigorously until combined and chill until ready to use.

When you're ready to make the pasta salad, boil up a pound of short-cut pasta until al dente. In the meantime, julienne the fresh basil, slice grape tomatoes in half, and cut up a ball of mozzarella into cubes.

Add everything to a bowl and toss until well combined.

All that's left to do after that is enjoy this salad! I mean seriously guys--you can MAKE THIS and it is DELICIOUS! Let's get to it!