Country Pasta with Mozzarella

I had some leftover mozzarella cheese and so I found this recipe online at "Buns in my oven..." to try. I was texting David and I told him that I was thinking of making a new recipe for dinner. He said, "Great, what is it?" I responded that it was bacon chicken broccoli pasta. He replied with something to the effect of, "Fantastic, What could be better than bacon, chicken, and cheese?" And that, my friends, is the true motto of "The Peaden Kitchen." Nothing is better than bacon, chicken, and cheese. Nothing.

recipe from here.

Ingredients:

8 ounces farfalle pasta
8 slices bacon, cut into 1 inch pieces
2 cups broccoli florets
2 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Directions:
1. Cook pasta according to package directions and drain.

2. In large skillet, cook the bacon until almost crisp. To the pan, add broccoli and garlic. Cook until the broccoli is slightly tender, stirring often, about 4 to 5 minutes.

3. Pour in the cooked pasta, mozzarella, parmesan, cayenne and parsley. Stir together over very low heat until the cheese is melted.

Italian Chicken and Potatoes

This is easily one of my very favorite go-to meals. It is delicious, easy, and can be served to company when an impressive and delicious dinner is needed.  Yum, yum, yum.

Italian Chicken and Potatoes
Source: Adapted from Food.com

Ingredients:
5-6 chicken tenders (we love these because they are perfect serving sized portions)
4-5 potatoes
Italian salad dressing (I generally use about 1/4 of a bottle)
1 teaspoon garlic salt
1/2 cup parmesan cheese
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Cut potatoes into wedges and boil on the stovetop for 5 minutes (just enough to soften them up a tad bit.) While potatoes are boiling, brown the chicken tenders in a little bit of oil on the stovetop. Salt and pepper to taste. Place potatoes and chicken into 9 x 13 pan. Drizzle Italian dressing over chicken and potatoes. Sprinkle garlic salt and Parmesan cheese over chicken and potatoes. Bake for 40 minutes or until chicken is cooked through and tops are browned.

Such a yummy meal and SO so easy. (Sometimes I even skip browning the chicken before adding it to the pan.) Happy eating!

Sweet and Sour Meatballs

Mmmm... I absolutely love these meatballs. My family used to make them when I was growing up - and I always looked forward to them. David doesn't love this meal, but he humors me when I start craving it and whip up a big batch. Mmmm.

Sweet and Sour Meatballs
Source: The Walker Family

Ingredients:
1 - 1 1/2 pounds lean ground beef
3/4 cups rolled oats
3 eggs slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Pepper to taste
1 teaspoon Worcestershire sauce

Directions:
Combine all ingredients; mix well. Form into about 12 balls*, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Add pineapple chunks Bake at 350 degrees for about 30 minutes. Makes 4-5 servings, 2-3 meatballs each. Serve over rice.
*Meatballs can be made smaller for more.

Sauce: (In all honesty - I usually triple this. I really like things saucy.)
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbecue sauce
1 teaspoon Worcestershire sauce
1 can pineapple chunks (*optional. I don't usually add these because David doesn't like pineapple - but let me tell you - it is delicious if you do.)

Combine top five ingredients in a sauce pan. Heat until boiling, add pineapple (if desired) and pour over meatballs.

Mozzarella Chicken

David and I ate this for dinner tonight. I made too much sauce - so it was a little soupy. But David liked it and so onto the blog it goes!

Recipe from here.

Mozzarella Chicken

6-9 boneless skinless chicken breast
2 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup butter
1 can tomato sauce
1/2 tsp dried basil
Mozzarella Sauce (see recipe below)
1/2 cup shredded mozzarella cheese
1/2 tsp paprika

Dip chicken into eggs; then coat with bread crumbs. Heat butter in large skillet until melted. Cook chicken over medium heat in skillet until golden brown on all sides. Stir in tomato sauce and basil; reduce heat to low. Cover and cook until done approx. 20-30 minutes.

Prepare Mozzarella Sauce.

Mozzarella Sauce
1 tbsp butter
1 tbsp flour
1/8 tsp salt
1/8 tsp cayenne red pepper
1/2 cup chicken broth
1/2 cup half-n-half
1/2 cup shredded mozzarella cheese

Heat butter in small sauce pan until melted. Blend in flour, salt and red pepper. Cook on low heat, stirring constantly until smooth and bubbly, remove from heat. Stir in broth and half-n-half; then heat to a boil. Boil and stir one minute; then add shredded cheese and stir until melted.

Once chicken is completely cooked arrange pieces into an ungreased baking dish. Spoon mozzarella sauce over chicken pieces, sprinkle with remaining 1/2 cup of shredded cheese and paprika. Set oven to 550 or broil; place baking dish in oven for 6-7 minutes until cheese is melted and sauce is bubbly around edges.