Meatball Sub on Garlic Butter Baguettes

 Meatball Sub on Garlic Butter Baguettes

Oh my.  Ooey, gooey melted cheese-smothered meatballs on a crisp buttery baguette. Love at first bite!  What could be better than that? This is comfort food at it's best!  

Meatball Sub on Garlic Butter Baguettes

Meatballs

1 pound ground chuck

1 egg, beaten

1 cup Italian bread crumbs

¼ cup parmesan cheese

1 tablespoon Worcester sauce

1 tablespoon chopped fresh parsley

3 cloves garlic, finely minced

¼ cup finely chopped onion

Sauce

1 cup marinara sauce

1 can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

pinch of red pepper flakes

1/2 teaspoon garlic powder

Combine the marinara sauce, the crushed tomatoes, basil, oregano, red pepper flakes, and garlic powder. Cook on medium to low heat for about 30 minutes, stirring occasionally.

Preheat oven to 400 degrees.

In a large bowl, mix together ground chuck, egg, bread crumbs, fresh parsley, garlic, and chopped onion.  Use your hands to combine the ingredients and then form into tablespoon sized meatballs. 

Place meatballs on a baking sheet and bake for 15-20 minutes until done. Remove from oven and place meatballs in the sauce and cook for about 15 more minutes.

Garlic Butter Baguettes

4 French bread baguettes, sliced open

2 sticks butter

2 teaspoons garlic powder

1 teaspoon dried parsley

6 slices of mozzarella or provolone cheese

In the microwave, melt two sticks of butter (about 1 minute will do) in a bowl. To the melted butter, add 2 teaspoons garlic powder and dried parsley. 

Brush melted butter liberally over all 10-12 rolls. Bake the rolls in the oven for about 6-7 minutes, then remove from the oven and turn the broiler on.

Assemble the Subs

Place about three meatballs on each sub, and spoon some of the sauce over the meatballs. Top with slices of mozzarella or provolone cheese.  

Broil for 3-4 minutes or until the cheese is completely melted. Cool for a minute or two and serve immediately. Keep an eye on the subs so that the bread doesn't burn!

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Quick and Easy Chicken Caprese

   

 

 

 

 

 

 

 

 

 

 

So quick and easy and so good!  All shortcuts make this the perfect week night meal. Only 30 minutes start to finish! Tender melt in your mouth chicken topped with pesto and tomatoes and topped with a thick slice of Mozzarella cheese.  YUM.  

Quick and Easy Chicken Caprese

 

4 (6- 8 oz each) Chicken Breast Cutlets, each sliced on bias in 4 equal pieces 

4 tablespoons Basil Pesto Sauce, divided 

 

 

 

 

 

 

 8 Tablespoons of Bruschetta Topping, divided 

 

 

 

 

 

 

 

 

  

1/2 of an 8 oz log sliced fresh Mozzarella Cheese sliced 

 

 

 

 

 

Preheat oven to 350 degrees. 

 

 

 

 

 

 

 

  

 

 

 

 

 

Arrange chicken on parchment paper-lined baking sheet, shingled, in 4 portions.  Add salt and pepper top and bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon a tablespoon of pesto over top of each portion. 

 

     

 

 

 

 

 

 

 

 

 

Place a slice of cheese on each portion. 

 

 

 

 

 

 

 

 

 

 

Top each portion with 2 tablespoons bruschetta.

 

 

 

 

 

 

 

 

 

 

 

 

Bake about 30 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken.)

 

 

 

 

 

 

 

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Cheesy Chicken Pasta Bake with Buttered Bread Crumb Topping

  

 

 

 

 

 

 

 

 

I cook so much that I dream of cooking.  And sometimes I wake up and know exactly what I want to create the next day.  I create the way I think I personally would like a dish to taste.  This time I wanted creamy and savory and cheesy… gotta have cheese…and lots of it. And different kinds to give it a unique flavor. That would work, but I needed a protein of some sort and decided that left over chicken breast I had in the fridge would be perfect. But wait, I had to have the right texture and so I added pasta to the mix. Then one last thing...a crunchy topping. So I added some buttered bread cubes and Voila!  It was exactly like I dreamed it would be.  PERFECT and OMG so delicious.  Just made it up today so I don’t even know what to call it.

 

Cheesy Chicken Pasta Bake with Buttered Bread Crumb Topping

 

1 tablespoon olive oil 

1 tablespoon butter

1 or 2 large boneless, skinless chicken breasts, pan fried

4 slices bacon, fried crispy and diced

1-16 ounce box of Cavatappi or any pasta you like

 

Boil your pasta in salted water as directed on package. Cook to al dente and reserve ½ cup of the pasta water before draining.  Add pasta back to pot with no heat and set aside.

 Season your chicken breast with salt and pepper.  Add oil and butter to a medium skillet and pan fry the chicken on medium high heat until golden brown and cooked through.  Temp should be 160 degrees when done. Remove from skillet and cut into bite sized pieces.  Transfer to plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce

 

3 cups heavy cream, at room temperature 

2 tablespoons grated onion 

2 teaspoons grated garlic 

Pinch fresh or dried nutmeg 

8 ounces smoked Gouda, shredded 

8 ounces Gruyère, shredded 

2 ounces of Parmesan, shredded

Salt and pepper to taste

1 pound Pasta (I like Cavatappi pasta, cooked al dente) 

1/4 cup pasta water reserved 

 

In a large skillet, add 3 cups of heavy cream. Turn the heat low and allow to simmer.  Add the grated onion, and the grated garlic and stir to combine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle some nutmeg into the sauce and stir.

 

 

 

 

 

 

 

  

 

 

 

 

 Add the 8 ounces of grated Gouda and Gruyere cheese and 2 ounces of Parmesan and stir the sauce until cheese has melted.  Remove from the heat and stir in the reserved pasta water. Taste and season with salt and pepper.  

 

 

 

 

 

 

 

 

 

 

 

Add the chicken and bacon and stir to combine.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9 x 13 casserole dish with non-stick spray. Pour the pasta and sauce into the dish. Pan will be full.  Set aside.

 

Topping 

2 ounces Parmesan, grated or shredded

2 ounces of Gruyere Cheese, shredded

8 slices of bread, cut into cubes

1 stick of butter or more as needed

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350 degrees F. In a small bowl, mix together the remaining Gruyere and Parmesan. Sprinkle this mixture over the top of the casserole.  Put a baking sheet under the skillet to catch any spill overs.  There will be some.

 

 

 

 

 

 

 

 

 

 

In a large skillet add the stick of butter over low heat. Toss the bread cubes with the butter until all bread is coated. Arrange bread cubes on top of casserole.

 

Bake uncovered until bubbly, about 20 minutes. Bread cube topping should be golden brown.  

 

 

 

 

 

 

  

 

 

 

 

Carefully remove from oven and allow to cool for 5 minutes before serving. 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.