For years my CrockPot sat around, rarely used, until I discovered how delicious the food can be when cooked in it. I found this family favourite over in Allrecipes.
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.
Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious! He does need some help in the kitchen but insists all of his weekly cooking be from scratch. Like with the marinara sauce, We used a recipe fromThe Fountain Avenue Kitchen.
This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.
Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
Jen's Incredible Baked Meatballs:
1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a…
William, my Aspie son, has decided that he wants one night a week to make dinner. No quick foods here, he insists it be from scratch. Like he lectured everyone, they won't be at home forever and won't be able to rely on me to cook all their meals. (Although Andrew's response was that he'll come back for meals.)
Last night we made marinara sauce and meatballs for the meatball subs William chose to make for his night this week. I'm hoping that eventually he'll be able to do this without my help so I can actually enjoy the day off from cooking. For now, it's just another reason for us to chat. About politics. His favourite topic. Yay me.
I'm always looking for a better marinara sauce... this is the best one yet, from The Fountain Avenue Kitchen . In my next blog post I'll post the delicious meatball recipe that I also found there.
We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.
Ingredients: 1 teaspoon + 3 tablespoons Olive Oil 14 oz Andouille Sausage, sliced into half-moons 4 skin-in, bone-in chicken thighs 1 teaspoon + 1 tablespoon Cajun Seasoning 6 tablespoons all purpose flour 1 green bell pepper, chopped 2 small celery stalks, chopped 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons tomato paste 56 oz low-sodium chicken broth 2 bay leaves 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne (more or less according to taste) Directions: Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat. Add sausage then saute until browned, 5-7 minutes. Transfer to a plate then set aside. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven. Sear on both si…