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’ve been talking about food and specific recipes on the Kansas City Mamas Facebook page the last few days, when you all reminded me that I was “ooh-ing and ahh-ing” over recipes that I hadn’t posted on the website. Oops.
And while these recipes don’t go together, they are great for batch cooking and both use a crock pot. They are great easy to throw together and cook when you are already in the kitchen, since they sit in a crockpot.
Even better, when they are finished, both can be frozen and reheated at a later date.
Kelly’s Famous French Dips
One large onion, sliced into rings
3 bay leaves
1.5 to 2 lbs Arm Roast, trimmed
1 package of Au Jus Gravy (found with all the other gravy packets)
1 cup of beef broth
1/4 cup cooking sherry
2.75 cups water
Hoagie or Hard Buns
Cheese slices, if desired
1. Place onion and bay leaves in bottom of crockpot. Add roast.
2. Add water, beef broth, and sherry to Au Jus Gravy packet and mix well.
3. Pour over meat.
4. Cook on HIGH for six hours. You should be able to shred it with a fork.
5. For best results, after meat is cooked, don’t shred, and let cool. Then refrigerate overnight. The next morning, skim fat off the top and throw away and cook on low for four hours. Shred meat and place on hoagie buns with Muenster or Swiss cheese. Pour some of the au jus broth in small bowls and use for dipping.
OH MY Refried Beans
1 onion, peeled and quartered
3 cups dried pinto beans – about a pound bag, rinsed and sorted
1/2 of one jalapeno pepper, seeded and chopped
1 heaping tablespoon of minced garlic (or four garlic cloves minced)
4 cups of chicken stock
1.75 teaspoons black pepper
1/4 teaspoon cumin
5 cups of water
1. Put all ingredients in a slow cooker. Stir.
2. Cook on high for at least eight hours or until beans are VERY soft. Add more water as needed, beans should always be able to float after stirring.
3. Once beans are cooked, strain them and RESERVE the liquid.
4. Mash beans with an immersion wand – adding liquid back into beans to get desired taste and consistency. (More water is better.)
Anything else? Have I missed another recipe that you want me to share? Let me know in the comments or on the Kansas City Mamas Facebook Page.