This past week has been so hot! Like swampy hot. The heat is tolerable. But the humidity is simply hellish. You never feel clean. There’s always a bead of sweat dripping down your back that feel like a little spider crawling down your pants. And even that I can kinda handle. What I can’t handle is the bad hair days.
So, let me take you back a few weeks to the top news on the interweb.
Sofia Vergara Gets Bangs!
Oh-Mah-Gahd! Fortunately there was nothing major going on in the world to keep us all from this breaking news story.
This was a big deal to me though. I haven’t had bangs for a while. But I also have been pinning my “bangless” hair back out of my face on a daily basis. So when I saw that Sofia cut bangs, well my friends, if she can, so can I!
So I went to my hairdresser, whom I have been friends with and a client of for twenty-something years and told her to cut me some bangs.
“Did you see Sofia Vergara’s new bangs?” she said.
She gets me.
As she has been doing my hair for so long, she also knows that my hair curls up drastically and those new bangs better be cut on the long side or they will shrivel up and look ridiculous. She was copying Sofia Vergara’s bangs. They couldn’t look anything but amazing, right?
Once cut, they looked pretty cute. I really liked them. Sofia and I could have been twins! I guess in the same sense that Bart and Hugo Simpson are twins. But anyway, I needed something new and that did the trick.
Then the humidity crept in. I curled, straightened, brushed, flattened, rolled…you name it. Nothing helped! No amount of product was helping keep these frizzy, little bangs from spiraling (literally) out of control.
One day Nina had clearly had enough of listening to my constant complaining and said “Well, maybe you should have given a little more thought about cutting bangs in the summertime, Sofia”.
I chuckled and called her a “smart ass” and rapped her on the back of the head. That kid kills me.
Well, last night after a bit of thunder and a torrential downpour, the humidity broke. I woke up to a fresh, crisp, Fall-like breeze. It was heaven! The air conditioners went off and the windows were all tossed open immediately. It was a gorgeous day and it made me not want to cook outside for the first time in weeks.
That’s where these babies came in, Chicken Parmesan Meatballs. Ground chicken instead of beef lightens them up a bit and seasoned with parmesan cheese and herbs, rolled in panko for a delicious crust then baked in a cast iron skillet with your favorite marinara and bubbly mozzarella. Served with some crusty bread and salad for a crazy, delicious meal perfect for a cooler summer evening.
I enjoyed the meatballs and the frizz-free bangs.
Chicken Parmesan Meatballs
Meatballs made from chicken and parmesan cheese for a variation from your everyday meatball
- 3 oz panko crumbs , divided
- 4 oz Parmesan cheese , grated, divided
- 1 1/2 lbs ground chicken
- 1 large egg , lightly beaten
- 1/2 tsp red pepper flake
- 1 Tbls dried basil
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 1/2 c marinara sauce
- 1 c part skim mozzarella cheese , grated
- 3 oz extra-virgin olive oil
Heat the oven to 400 degrees F.
Mix together 1/2 oz. of the panko with 1 oz. of the Parmesan in a small bowl and set aside.
Combine the chicken, egg, 1 Tbls olive oil, the remaining 2.5 oz. panko, the remaining 3 oz. Parmesan, basil, garlic powder, parsley, oregano and salt in a large bowl. Gently combine using your hands until just incorporated, don't over work the meat.
Divide the meatball mixture into 28 golf ball sized rounds (1 ounce each) and roll them in the panko mixture. I used a medium sized ice cream scoop for perfectly sized and uniform meatballs
Heat 2 Tbls olive oil over medium heat in a 12-inch cast iron or oven safe skillet. Brown the meatballs about 30 seconds on each side, working in batches if needed to avoid crowding the pan.
Add all the meatballs back to the pan, cover with marinara and grated mozzarella and bake until the meatballs are cooked through, about 10-12 minutes or until the cheese is melted. Serve with crusty bread or over cooked pasta.
Recipe adapted from Alton Brown