italian chicken meatballs


Feel free to file this recipe under "wonderful for Sunday meal prep". It was a total home run and could not have been easier to pull together. I had all of these ingredients on hand which made it even better. 

This recipe was made even easier by the use of my very handy cookie scooper. The extra bonus to these meatballs was that I quick roasted some frozen tomatoes from last summer's garden. I had previously used these frozen tomatoes in a tomato soup but it was great to know they would be just as delicious mixed into a pasta or other use.
  1. Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 1/2 tsp fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine. Transfer to the prepared sheet-pan and spread well.
  3. In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil. Using clean hands, mix well until the chicken meatball mixture is well-combined.
  4. Form the mixture into small chicken meatballs about 1 1/2 tbsp each. Arrange the chicken meatballs on the same sheet pan with the tomatoes and onions.
  5. Bake for 30 minutes or so, or until meatballs begin to turn a beautiful golden brown and the tomatoes collapse. 
Shopping List
1 large red onion, cut into wedges
6 to 7 tomatoes, quartered or cut into wedges
3 tsp fresh thyme leaves, divided
Extra Virgin Olive Oil
Kosher salt
1 1/2 lb ground chicken
3 garlic cloves, minced
1 raw egg, scrambled
1/2 cup freshly grated Parmesan cheese
1/3 cup bread crumbs
2 tsp dry oregano
1/2 tsp sweet paprika
black pepper
1 cup fresh chopped parsley

salted dulce de leche double chocolate cookies

I'd like to introduce you to perhaps one of the most delicious cookies ever. I honestly can't even remember how I found it but I'm so thankful that I did. I was completely unable to exhibit self control around them and consumed four in one evening... and to be clear, there were more consumed earlier in the day.

One reason this recipe caught my eye is because of the dulce de leche. I had a can of this made from my Christmas cookies a couple months earlier. Yikes, five months earlier. I hate waste so I was thrilled to have a nice use for it. I am also thrilled that I saved half of the cookie dough for a rainy day and stashed it in my freezer. 

Here's how it goes.
  1. Preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. Using a mixer beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.
  4. Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.
  5. Switching the mixer speed to low, gradually add in your whisked dry ingredients until just combined. Then fold in the chocolate chips and peanut butter chips. If needed, add in a couple tablespoons of milk to add moisture to the mixture. 
  6. Using a spoon or cookie scoop, drop dough by the spoonful leaving 2 inches apart on the lined baking sheets.
  7. Lightly sprinkle the tops of each cookie with the sea salt flakes.
  8. Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
  9. Remove from oven and allow to cool.
  10. Drizzle the tops of each cookies with a little caramel sauce or dulce de leche (optional).
  11. Keep stored in an airtight container for up to a week with a slice of bread.
Shopping List
2 1/4 cups of All-Purpose Flour
3/4 cup (50 grams) Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup (226 grams) Unsalted Butter, room temperature
1 cup (212 grams) Granulated Sugar
1 cup (198 grams) Light Brown Sugar, packed
2 Large Eggs, room temperature
1 tablespoon Vanilla Extract
2-3 Tablespoons milk (if needed)
1 1/2 cups Chocolate Chips
1 cup peanut butter Chips
Sea Salt Flakes for sprinkling over top of cookies
Dulce de Leche (for drizzling over the top)

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