Search Results label/What%27s%20for%20Dinner%3F

Hoppin’ John

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By Kelly on December 30, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

In my quest to have EVERYONE converted to dried beans, I thought I would provide another recipe that includes them. (Sneaky, aren’t I?)

But besides using dried beans, Hoppin’ John is suppose to bring good luck to all who eat it on New Year’s Day.

According the Wikipedia, the peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. (Evidently, these people did not have small children or bad insurance.) Also the use of “green” vegetables is suppose to add wealth since they are the color of money.

So here is to good luck and wealth to all the Kansas City Mama readers! May we all get an extra insert in our newspapers this weekend.

Note: I’ve had Hoppin’ John before and it simple and pretty tasty (I blame the bacon). I would serve it as a side dish with either a little leftover ham or smoked sausage.

Hoppin’ John

Ingredients

1 cup dried black-eyed peas
4 cups water
1/3 lb. bacon or leftover ham (I’d go for the bacon)
1 large onion, chopped
2 stalk of celery, chopped
1 bay leaf
2 tsp of salt
Pepper to taste
1/2 cup raw rice (not minute rice)
2 tsp minced parsley

Directions

1. Boil two cups of water. Place dried peas in water. Take off heat, cover, and let sit for two hours. Do not drain.

2. Cut ham or bacon into bite sized pieces and brown. Add onion and celery and cook till softened.

3. Add bacon/veggie mixture to peas. Add two more cups of water and bay leaf, salt and pepper. Bring to a boil and simmer for another hour or until peas are tender.

4. Discard bay leaf. Add rice to mixture and cook for another 20 minutes. Add water as necessary.

5. Use parsley as garnish. Serve with ham or smoked sausage.

What about you? Do you have any New Year food favorites? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

What’s For Dinner? The Snyder Christmas Dinner

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on December 23, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I’m hosting Christmas at my house.

My parents and my family will do our usual Christmas traditions together – go to church on Christmas Eve, watch “National Lampoon’s Christmas Vacation” after the kiddos are in bed, open presents on Christmas morning, and eat a BIG meal on Christmas Day.

I’ve received a couple of emails about my Christmas Dinner Plans – so I thought I would share our “menu” this week in “What’s For Dinner?”

I didn’t put any extra money toward this dinner – everything we will be eating is accounted for in my $300 per month budget. (And don’t judge on the healthy factor, it’s only Christmas once time per year.)

The Menu
Beef Tenderloin
Twice Bakes Potato Casserole
Strawberry Pretzel Salad
Green Beans in Lemon Juice
Homemade Bread
Homemade Peach Pie

Beef Tenderloin

(from Paula Deen Celebrates)

Ingredients
One 4 to 5-pound beef tenderloin
1/2 cup soy sauce
Fresh ground black pepper

Directions

1. Allow the beef to stand at room temperature for one hour. Preheat oven to 425 degrees.

2. Place tenderloin in a 9×13 glass baking pan and rub with soy sauce. Then rub with black pepper.

3. Roast tenderloin for 45 to 50 minutes, depending on your degree of doneness. Remove from oven allow meat to sit for 15 minutes before eating.

Twice-Baked Potato Casserole

(from Paula Deen Celebrates)

Ingredients
8 medium baking potatoes
8 oz of cream cheese, softened
1/2 cup of butter, softened
2 cups of shredded cheese
1 pint of sour cream
2 cloves of garlic
1.5 teaspoons of salt
1/2 teaspoon of pepper
1/4 cup chives, for garnish
6 slices of bacon

Directions

1. Preheat oven to 350 degrees. Stab potatoes and place on baking pan. Bake potatoes for an hour and a half, or until VERY soft.

2. While potatoes are cooking – cook bacon until crispy and crumble. Set aside.

3. Peel and mash potatoes. Add cream cheese, butter, 1 cup of cheddar cheese, and sour cream and mix well. The add garlic, salt, and pepper and mix again.

4. Spray a 9×13 baking dish with cooking spray. Place potatoes in the dish.

5. Cook at 350 degrees for 35 minutes. Sprinkle remaining cheddar cheese and bake for an additional 5 minutes. Garnish with chives and bacon.

(Item of note: You can make this the day ahead. Just stop after step #4 and then pick up at step #5 45 minutes before your dinner.)

Strawberry Pretzel Salad

Here is my Strawberry Pretzel Salad reciepe.

Green Beans with Lemon

Here are the green beans I “put-up with” this summer. They were from the Hen House CSA.

Homemade Bread

Thanks Mom. Her contribution to dinner.

Homemade Peach Pie

Here are the canned and frozen peaches from our Hen House CSA. You can also read about my no-fail pie crust.

What about you? What is on your Christmas Dinner Menu? Are you making or just consuming? Share it via the comments or on the Kansas City Mamas Facebook Page.

Chewy Ginger Cookies

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By Kelly on December 16, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

Yesterday, I had the pleasure of attending a KC Food Bloggers Cookie Exchange and it was a blast.

But before I tell you about it, let’s time-travel to last week when I was invited.

(Close eyes and see swirly shapes while hearing Dana Carvey do the “Doodly-Do. Doodly-Do.” sound.)

Are you there? Because I was…..

FREAKED out.

You see, I consider myself a deal blogger who sometimes blogs about food.

And these…were real FOOD BLOGGERS. With amazing Nikon cameras and recipes with ingredients I’ve never heard of before. Some had presented with Pioneer Woman at BlogHer Food Conferences.

I was feeling out of my league.

So, I went to my handy-dandy blue binder. It’s the one that contains all my favorite recipes that aren’t in a cookbook. And I channeled my inner-Paula Dean and picked the recipe with the most butter or shortening – Chewy Ginger Cookies.

When in doubt…always use more butter.

So I gathered myself and my cookies and went to the exchange. I decided that even if my cookies were a bust, I could talk about how to get Green Giant vegetables for $.13 at Price Chopper this week and still feel good about my blogging skills.

However, I had no need to be worried. Because besides my cookies being “worthy”, it was getting to know these AWESOME ladies. They are all successful in their own right and they live in Kansas City. So if you are looking for a little cooking inspiration, check out these fabulous websites.

Electrified Cooks by food bloggers and test-kitchen cooks, Roxanne & Kathy
Gimme Some Oven! by food blogger, Alison
A Bloggable Life by food blogger and life coach, Sandie.
The Fresh Fridge by food blogger, Megan
Italian Dessert Recipes by site owner, Lisa

Chewy Ginger Cookies

Ingredients

3/4 cup shortening
1 cup white sugar
1/4 cup light molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.

2. Cream shortening and sugar. Add egg and beat until fluffy. Stir in molasses and mix well.

3. Sift all dry ingredients. Then add to molasses mixture. Mix well.

4. Using a cookie scoop (or melon baller), scoop dough on to cookie sheets and bake for 9 minutes (exactly).

5. Remove from baking sheet and cool.

You can also roll the balls in sugar for added flavor.

What about you? Do you ever worry about your cooking skills? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

BBQ Beef Brisket

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on December 9, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

Before I start, let me preface this with…I live in Kansas City.

And you think, “Uh, Duh. That’s the name of your blog.”

I say this because Kansas City is the self-proclaimed BBQ Capital of the World.

And as the self-proclaimed capital – every family has their own brisket recipe. (No joke, our church cookbook had six pages devoted to beef brisket recipes.)

And any food that has that many recipes means people of all shapes and sizes have an OPINION about it.

Soo….because brisket is so personal and I would hate to offend any of my KC peeps – I picked a recipe from St. Louis – that way I will offend everyone.

BBQ Beef Brisket

(adapted from Saint Louis Day, Saint Louis Nights Junior League Cookbook)

Ingredients

2 to 4 lbs of Beef Brisket ($1.99/lb and part of the Kansas City Grocery Deals at Hy-Vee this week)
2 oz liquid smoke
2 tablespoons chili powder
2 tablespoons Lea & Perrins steak sauce (or Worcestershire sauce)
1 tablespoon cayenne pepper (this is the kick – back off to make less spicy)
1 tablespoon sugar
3 tablespoons A1 Steak Sauce
2 cups apple cider vinegar
BBQ Sauce of your choice (which is a nice way of saying Cowtown BBQ Sauce from Oklahoma Joes)

Directions

1. Put brisket in a baking pan.

2. Combine next seven ingredients in a small sauce pan and bring to a boil. Remove from heat and let cool.

3. Pour sauce over brisket and cover with tin foil.

4. Refrigerate for 24 hours.

5. Take out of fridge and bake at 225 degrees for 10 – 12 hours.

6. Remove brisket from marinade and put in a clean 9×13 pan. Chill. Discard marinade.

7. When brisket is cold, slice across the grain and layer in dish.

8. Baste with BBQ Sauce of choice (Cowtown) and reheat. Can be served on buns or meat alone.

This is another wonderful batch-cooking meal. You can make this up ahead of time and freeze half for a later date. Perfect for when you are going to be shopping all day long and want to come home to a great meal.

What about you? What is your favorite marinade? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Turkey Chili Blanco

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By Kelly on December 2, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

Thanksgiving is over.

And I don’t like leftover turkey.

I’ll admit it. I’m not a fan of “turkey-a-la-whatever” after Thanksgiving. I usually revolt.

(Maybe it’s because I can still smell the turkey as Hubs was trying to make turkey broth in our tiny apartment when we were first together and over cooked it. True and stinky story.)

So the leftover turkey sits in my fridge, because I can not let five pounds of protein go to waste.

The solution? Turkey Chili Blanco Soup.

Spicy enough that you can’t tell it’s turkey. (Which is how all turkey leftovers should be.) And this recipe freezes really well, so you can make a double batch and have some for later in the month of January – when you are sick of ham.

Turkey Chili Blanco

(Adapted from my favorite cookbook, The Junior League Centennial Cookbook.)

Ingredients

2 cups of dried Great Norther Beans (or the same as a small bag), rinsed and picked over
3 lbs of leftover turkey or cooked chicken breast (which is also part of the Kansas City Grocery Deals at Price Chopper)
2 tablespoons olive oil
2 cups red onion, finely chopped
2 cloves of garlic, minced
2 cans (4 oz) of chopped chilis (or some of those Hatch Chilis that your froze)
1 jalapeno pepper, cored, seeded and chopped
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon ground cloves
1/4 teaspoon ground red pepper or 2 teaspoons of chili powder (or both – live dangerously)
6 cups of chicken broth
1 cup of fresh cilantro, chopped
1 can (14 oz) of diced or stewed tomatoes
1 tablespoon dijon mustard
1 tablespoon Worchestshire sauce
Salt & Pepper to taste

Directions

1. Place beans in a large pot and cover with water and let soak overnight. Drain and rinse. Set aside.

2. In same pot, heat olive oil over medium heat and cook onion and garlic until soft. Add next six ingredients and cook two minutes longer.

3. Then add beans, turkey or chicken, broth, cilantro, tomatoes, dijon mustard, and Worchestshire sauce and bring to a boil and cover. Turn heat down to a simmer and let cook for an additional two hours, or until beans are soft – stir occasionally. Add salt and pepper to taste.

4. Serve with monterey jack cheese and tortilla chips.

Also, I’m giving the recipe out because in several of my coupon classes I’ve made mention of my love dried beans and people look at me like I have grown two horns. Get some dried beans folks and try this recipe. I promise you will never go back to canned again.

What about you? Are you a leftover turkey snob? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Chicken Enchiladas (With Help From Batch-Cooking)

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on November 18, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

So last week I talked about batch-cooking and how it is a complete time and money-saver over the crazy Holiday Season.

Following is recipe that can be ahead of time and frozen until you are ready to make it.

What’s even better? Since it has components of batch-cooking, you could assemble after your chicken is done cooking and have a ready-to-eat meal when it-is-four-o-clock-and-I-have-no-idea-what-to-cook happens.

This is also a great meal to take out of the freezer on Friday after Thanksgiving when everyone has had enough turkey and stuffing.

Brenda’s Enchiladas (which are named after my friend Brenda, who gave me this recipe)

Ingredients

2 cups of Taco Chicken (see previous post)
1 small canned of diced chilis
1/2 cup of salsa
2 tablespoons of sour cream
1 tablespoon cumin
1 cup heavy whipping cream (part of the Hy-Vee Deals this week)
6-8 medium flour tortillas
1 cup grated Monterey Jack Cheese
1 can of enchilada sauce or see Jake’s Enchilada Sauce recipe below

Directions

1. Preheat oven to 350 degrees.
2. Mix together first five ingredients in a large bowl
3. Fill tortillas with mixture, roll up and place in an ungreased 9×13 pan.
4. Pour heavy whipping cream on top.
5. Pour enchilada sauce on top.
6. Top with cheese.
7. Bake uncovered for 30-40 minutes.

If you are going to freeze the enchiladas, assemble up to pouring the whipping cream. (Unfortunately, cream doesn’t freeze well.) If you make them ahead of time, take them from the freezer, let thaw, pour whipping cream and enchilada sauce, and top with cheese and bake.

Jake’s Enchilada Sauce (which is named after my friend Jake, who gave me this recipe)

Ingredients

3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 cup mild chili powder
2 cups beef broth
2 10.5 oz cans of tomato sauce
1/2 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon garlic powder
salt to taste

Directions

1. Heat oil in large saucepan.
2. Stir in flour and cook one minute.
3. Stir in chili powder until it becomes smooth.
4. Add beef broth, tomato sauce, oregano, and garlic powder.
5. Simmer for 15 minutes.

Makes enough for two regular cans of enchilada sauce. I freeze the sauce in either ziploc bags or ziploc containers.

What about you? What is your favorite make ahead meal? Have a recipe you want to share? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Batch or Plan-Ahead Cooking

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on November 11, 2010

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

Halloween is over and we are officially in “Holiday Mode”.

If your family is like mine (and I’m not sure anyone would want to admit being like mine), the holidays are a crazy time filled with friends, activities, shopping, and general busyness.

And unfortunately, when I get busy, the first thing to go is meal preparation.

I’m notorious for running by Chik-fil-A or Pei Wei when time is tight. So this season, I though I would remind myself (and you too, since you read the blog) about the benefits of batch or plan-ahead cooking.

Batch or Plan-Ahead Cooking is different than Once-A-Month Cooking.

With Once-A-Month cooking you will take a weekend and create full meals that are stowed in your freezer and can be thawed and cooked each day. (If you are interested in Once-A-Month cooking, I would suggest taking a look at Once-A-Month Mom.)

When you batch cook, you cook certain meal ingredients (usually meat) ahead of time so that you can assemble meals quickly in the evening.

Here are some of my favorite batch cooking methods.

Crock Pot Taco Chicken

Throw 3-6 lbs of frozen boneless, skinless chicken breast in the Crock Pot. Sprinkle with taco seasoning (1 packet for every pound to pound-and-a-half of meat) and turn on high. Let cook for six to eight hours or until meat is tender and can be shredded. Separate meat into 1 lb. portions and place in ziploc bags (or other storage containers) and freeze.

Good For: Chicken Enchiladas, Tacos, Nachos, Quesadillas, Taco Soup, or Southwestern Salad.

Crock Pot Chicken Breast

Throw 3-6 lbs of frozen boneless, skinless chicken breast in the Crockpot. Sprinkle with chicken bullion (1 tsp for every pound to pound-and-a-half of meat) and turn on high. Let it cook for six to eight hours or until meat is tender and can be shredded. Separate meat into 1 lb. portions and place in ziploc bags (or other storage containers) and freeze.

Good For: Chicken Noodle Soup, Buffalo Chicken Dip, and pretty much anything that calls for canned chicken.

Crock Pot Beans/Chickpeas/Etc.

(Seriously, dried beans are SO much better than canned. And with the Crock Pot they are easy too.)

Rinse one pound of dried beans and sort out any duds from the group. Throw beans into Crock Pot. Pour enough water to cover beans and then add another inch or so of water. Turn on high and cook for six hours. Check on beans every now and again to make sure they have enough water. Once they are tender, either drain water and put a cup and a half in a ziploc bag or put beans/water in a cup and a half increments in ziploc storage container and freeze.

Good For: Side dishes, chili, taco soup (see above chicken), hummus, etc.

Ground Beef

Cook as usual. Drain grease and place one pound increments in ziplocs and freeze.

Good For: Tacos, Spaghetti, or anything that calls for ground hamburger.

What about you? What are some of your cook ahead secrets? I’m always looking for a good idea. Share it with us via the comments or on the Kansas City Mamas Facebook Page.