Tag Archives: garlic

Homemade Condensed Cream of Chicken Soup…(yes, I am a bit of a food snob)

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Why make this when you can just buy it, you ask? I’ll tell you why – after reading the ingredient list does it sound appetizing? Nope – so why not give your family the very best and make it at home? It’s quick, easy and cheap!

I’m using this for a crock pot meal that only has three ingredients and one of them is pork chops. I thought why not up the flavor and make sure I’m not giving my family something with way too much salt and chemicals. That thought inspired me to make the other two ingredients at home. This ranch mix smells fresh and this condensed soup tastes great and I can’t wait to try the end result. I used fresh onion and garlic for this which requires a little more cooking, but it will equal lots of fresh flavor. Thanks for reading, enjoy!

Yield: 3 cups (about 2 cans)

Ingredients – adapted from Tammy’s Recipes
  • 1 1/2 cups chicken broth*
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder**
  • 1/4 teaspoon garlic powder***
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour
Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you’re using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won’t need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Meatball Subs and Marinara Sauce

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Ooh…these were good. Even my picky eater enjoyed these, which is always a great because she often refuses to eat anything new. Another great thing about these recipes is that they made enough to become spaghetti and meatballs with marinara for last nights dinner. I’m so happy that my husband who hates spaghetti loved eating that meal too. Maybe it’s because this was all from scratch and not from a jar or package. I love being able to cook like this for my family and what makes that even better is that I thoroughly enjoy the process of it. Thanks for reading, enjoy!

Meatballs – adapted from The Comfort is Always Here

  • 1/2 lb of ground beef
  • 3 Italian sausages, casings removed
  • 1 egg, beaten
  • 3 slices of white bread, crusts removed, torn into small pieces
  • 1/4 cup of milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp red chili flakes
  • handful of fresh basil, chopped
  • 1/2 cup of grated parmesan cheese
  • 1 shallot, grated
  • Italian loaf of bread, or Italian rolls
  • 4 slices of mozzarella cheese per sandwich

Warm your marinara sauce in a deep skillet or a large saucepan while you prepare your meatball mixture.

Begin by soaking the bread in the milk for a few minutes. In a large bowl, add the meat, eggs, basil, seasonings, cheese and grated shallot. Squeeze the milk from the bread and add to the bowl. Thoroughly combine all ingredients, but be careful not to over-mix. Next form your balls and think about the size of them as you will place them onto the sub.

Cook your meatballs right in the sauce. Make sure the meatball is completely covered, and continue to cook on simmer for about 45 minutes, or longer.

When you are ready to make your sub, you have a couple of options. I hollowed out the top of mine, thinking I could place the cheese on the bottom, fill with meatballs, and place a couple of more slices of mozzarella on top. The choice is yours. You decide.

Preheat your oven to 425 degrees. Add two slices of cheese to the bottom of the bread, and cook in the oven for about 3-5 minutes. Remove from the oven, and set your broiler. Add the meatballs to the top of the cheese, cover with two more slices of the cheese, and place under the broiler. Watch it carefully – the toasty goodness happens quick!

Marinara Sauce – adapted from Food.com

  • 3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
  • 1 large onion, chopped
  • 4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
  • 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
  • 1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
  • 1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
  • 2 teaspoons sugar (optional or to taste)
  • 1 teaspoon salt (or to taste, a good tomato sauce needs lots so don’t be shy with the salt)
  • fresh ground pepper

In a heavy bottomed stock pot or dutch oven, heat oil over medium high heat. Add onion, garlic, dried herbs and pepper flakes saute for 3-4 minutes. Add tomato paste and cook for 2-3 minutes more. Add canned tomatoes and wine and simmer uncovered for 1 1/2 – 2 hours stirring occasionally. Season with salt, pepper and sugar. You can add more water if you prefer a thinner sauce.