Category: Food

A Special Menu for Kiddos

Published on by Jeanie JoLeave a comment

As with most kids, my daughter tolerates the meals that I serve on most nights. I prefer a Cajun Alfredo on a fresh nest of Fettuccine or a Ham & Chive Scramblette where she would be fine with a plate of Kraft Mac & Cheese or a PopTart. To keep her happy, I create kid friendly nights every so often to remind her that she is special.

Tonight, I will start with a Love, Olivia Watermelon Wine from Trader Joes (for the adults of course). Dinner will be Shugary Sweets’ Copycat Panera Bread Mac & Cheese, Good & Gather’s Slow Cooker Raspberry Chipotle Meatballs and a versatile yet simple family favorite Walnut & Grape Salad. We will finish with the rest of the Cannoli Dip served with Eggo Liege Maple Waffles.

Copycat Panera Bread Mac & Cheese

Source: Shugary Sweet
Course: Main Course
Makes: 8 servings

What You Will Need

  • unsalted butter
  • all-purpose flour
  • milk
  • heavy cream
  • shredded white cheddar, (I used Cabot seriously sharp cheddar)
  • kosher salt
  • black pepper
  • dry mustard
  • pasta, cooked (cavatapppi, shells, or elbow)

What You Will Need To Do

  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
  3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken.
  4. Season with additional salt and pepper if desired.
  5. ENJOY.

Slow Cooker Raspberry Chipotle Meatballs

Source: Good & Gather
Course: Side Dish
Makes: 4 servings

What You Will Need

  • Good & Gather Frozen Beef Meatballs, or other brand frozen beef meatballs
  • Chili Sauce
  • seedless raspberry preserves
  • chipotle chilie in adobe sauce, chopped

What You Will Need To Do

  1. Combine all ingredients except meatballs into a slowcooker.
  2. Add meatballs and coat.
  3. Cover and cook for 1.5 – 2 hours on Low.
  4. Meatballs should be heated through and sauce is thickened.
  5. Serve with picks.

Walnut & Grape Salad

Source: Jeanie Jo Original
Course: Salads
Makes: As many servings as you need

What You Will Need

  • romaine lettuce
  • chopped walnuts
  • red or green grapes, halved
  • Italian dressing

What You Will Need To Do

  1. Chop walnuts.
  2. Half Grapes
  3. Cut up lettuce into bite sized pieces.
  4. Stir in serving bowl.
  5. Top with dressing.

Cannoli Dip

Source: Belly Full
Course: Desserts
Makes: 10 servings

What You Will Need

  • mascarpone cheese
  • full-fat ricotta cheese, (drained of any excess liquid)
  • powdered sugar
  • heavy whipping cream
  • vanilla
  • orange zest, optional

Add Ins

  • miniature chocolate chips

Delicious Dippers

  • waffle cones, pizzelle, pretzels, or fresh fruit, for serving

What You Will Need To Do

  1. Place the top 6 ingredients in a large bowl.
  2. Using an electric mixer, beat until completely combined and creamy. (If the texture seems too thin, add a bit more powdered sugar. If it seems too thick, use a bit more cream. Keep it mind it will thicken as it sits and chills.)
  3. Add in chocolate chips and fold.
  4. Serve right away or chill for later.
  5. Delicious dippers include waffle cones, pizzelle, pretzels, or fresh fruit.

Jeanie Jo Menu Notes:

  • Make sure to have room temperature butter at the time of preparation. Southern Living suggests, ” To soften butter, we recommend leaving it on the kitchen counter for 30 minutes to an hour.” Sally’s Baking Addiction adds, ” Room temperature butter is cool to the touch and about 65°F. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.
  • Make sure the wine is chilled for dinner. Food & Wine states that “in the fridge, it took 2.5 hours for red wine to reach its ideal temperature of 55° and 3 hours for white wine to reach its ideal temperature of 45°.” (check out the post for suggestions on cooling in the freezer and in an ice bucket).
  • First, I will start the meatballs in the slowcooker. This should take 1.5 – 2 hours. Once they start cooking, I placed 1 hour and 10 minutes on the timer.
  • Enjoy the wine after it has been able to breathe. Oregon Coast Winery says, ” This breathing process—known as oxidation—helps to soften the flavors and releases its aromas. Most red and white wines will improve when exposed to air for at least 30 minutes in a decanter (SPEC’s Key Club referral code q66m6nge0z). I will take my wine out of the fridge to breathe as there is about 30 minutes left.
  • Then, I will make the Mac & Cheese.
  • As the Mac & Cheese rests, I will put the salad together.
  • Lastly after dinner, remove Cannoli Dip from fridge and warm the Liege Waffles using the package instructions.

What are your kid friendly meals in your home? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Until next time ….

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A Menu to Shine Light into the Darkness

Published on by Jeanie JoLeave a comment

Today is the beginning of my Spring Break. There is nothing Spring about it really, it is cloudy and ridiculously cold. So to cheer me up, I created tonight’s menu full of flavors that will spark light into my taste bud’s and throughout my insides in order to overcome the darkness which resides outside.

I will start with a Roscato Wine Rosso Dolce Italia 2010 (SPEC’s Key Club referral code q66m6nge0z) a new found favorite from my birthday dinner last night at RedHawk GastroPub (pictured right). I will pair this with a Fresh Baked Signature SELECT Artisan French Bread topped with Magnolia Table’s Garlic-Chive Compound Butter. Dinner will be a Brushetta Pasta and a versatile yet simple family favorite Walnut & Grape Salad. Last but not least, we will finish with a new dessert recipe, Cannoli Dip served with Eggo Liege Maple Waffles. I feel the heaviness from the weather begin to remove itself just by writing about it!

Garlic – Chive Compound Butter

Source: Magnolia Blog
Course: Sauces, Scratch & Condiments
Makes: 9 Tablespoons

What You Will Need

  • salted butter, at room temperature
  • chopped fresh chives
  • garlic cloves, minced

What You Will Need To Do

  1. In a small bowl, beat the butter with an electric mixer on medium speed until light and fluffy. Add the chives and garlic and continue to beat until fully incorporated.
  2. Roll the butter into a 5- to 6-inch log on waxed paper or plastic wrap (if necessary, chill the butter 30 to 45 minutes to firm before shaping), then wrap, twist the ends to secure, and refrigerate.

Brushetta Pasta

Source: Pampered Chef
Course: Main Course, Side Dish
Makes: 6 Servings

What You Will Need

  • spaghetti noodles
  • chicken, or vegetable broth
  • small plum tomatoes
  • loosely packed fresh basil leaves
  • garlic cloves
  • olive oil
  • fresh Parmesan cheese

What You Will Need To Do

  1. Break the spaghetti noodles in half and place them in the Rockcrok® Dutch Oven.
  2. Add the broth.
  3. Microwave, covered, on HIGH for 8 minutes.
  4. Cut the tomatoes and basil into large pieces on the Flexible Cutting Mat and add to Food Processor.
  5. Press the garlic with the Garlic Press into the Food Processor.
  6. Add the olive oil and process all the ingredients until they’re chopped, scraping down the sides as needed.
  7. Remove the Rockcrok® from the microwave, then stir the noodles and broth with the Large Chef’s Tongs.
  8. Add the bruschetta mixture and return the Rockcrok® to the microwave for an additional 8 minutes.
  9. Grate the fresh Parmesan cheese over the pasta using the Microplane® Adjustable Coarse Grater.
  10. Stir and serve.

Walnut & Grape Salad

Source: Jeanie Jo Original
Course: Salads
Makes: As many servings as you need

What You Will Need

  • romaine lettuce
  • chopped walnuts
  • red or green grapes, halved
  • Italian dressing

What You Will Need To Do

  1. Chop walnuts.
  2. Half Grapes
  3. Cut up lettuce into bite sized pieces.
  4. Stir in serving bowl.
  5. Top with dressing.

Cannoli Dip

Source: Belly Full
Course: Desserts
Makes: 10 servings

What You Will Need

  • mascarpone cheese
  • full-fat ricotta cheese, (drained of any excess liquid)
  • powdered sugar
  • heavy whipping cream
  • vanilla
  • orange zest, optional

Add Ins

  • miniature chocolate chips

Delicious Dippers

  • waffle cones, pizzelle, pretzels, or fresh fruit, for serving

What You Will Need To Do

  1. Place the top 6 ingredients in a large bowl.
  2. Using an electric mixer, beat until completely combined and creamy. (If the texture seems too thin, add a bit more powdered sugar. If it seems too thick, use a bit more cream. Keep it mind it will thicken as it sits and chills.)
  3. Add in chocolate chips and fold.
  4. Serve right away or chill for later.
  5. Delicious dippers include waffle cones, pizzelle, pretzels, or fresh fruit.

Jeanie Jo Menu Notes:

  • Make sure to have room temperature butter at the time of preparation. Southern Living suggests, ” To soften butter, we recommend leaving it on the kitchen counter for 30 minutes to an hour.” Sally’s Baking Addiction adds, ” Room temperature butter is cool to the touch and about 65°F. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.
  • Make sure the wine is chilled for dinner. Food & Wine states that “in the fridge, it took 2.5 hours for red wine to reach its ideal temperature of 55° and 3 hours for white wine to reach its ideal temperature of 45°.” (check out the post for suggestions on cooling in the freezer and in an ice bucket).
  • Enjoy the wine after it has been able to breathe. Oregon Coast Winery says, ” This breathing process—known as oxidation—helps to soften the flavors and releases its aromas. Most red and white wines will improve when exposed to air for at least 30 minutes in a decanter (SPEC’s Key Club referral code q66m6nge0z). Dinner prep will take a little over 30 minutes, so I will be taking out the bottle of wine first.
  • I am only using the Garlic – Chive Compound Butter for two nights this week (5 servings) so I am making the butter and chilling it in the fridge so this will happen second.
  • Third, I will create the Cannoli Dip and place in the fridge so that it will be chilled for after dinner.
  • Fourth, I will preheat the oven to 350 to warm the French Bread.
  • Fifth, I will start the Brushetta Pasta.
  • Sixth, I will warm the french bread. The best way to reheat French bread is in the oven, says Pantry & Larder. Set your oven to 350°F. Dampen the crust with a spray of water or run it under the tap. Wrap the bread loosely in foil and place it on the oven rack. Heat the French bread for 5-10 minutes – removing the foil for the last 2 minutes to crisp the crust.
  • Seventh, I will make the salad during the last 8 minutes of cooking the Brushetta Pasta (step 8).
  • Eighth, remove Cannoli Dip from fridge and warm the Liege Waffles using the package instructions.

What do you serve to bring light to those dark and gloomy days? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Until next time ….

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Creative Meal Planning with Imperfect Foods and Plan to Eat

Published on by Jeanie JoLeave a comment

I am changing things up at home in the kitchen with the help of Imperfect Foods and Plan to Eat. I am going to show you my new way of meal planning as well as share with you the upcoming menu for January 10th – 23rd.

Step One:

On the evening that my shopping window opens at Imperfect Foods (Thursdays), I scroll through all of the available products: produce, pantry, dairy, snacks, plant-based, meat & fish, and wellness. Then I select the items that I wish to purchase, I have until noon Saturday when my window closes to make these selections final. These items will then arrive at my doorstep on Tuesday, the delivery day for my area.

Here is this week’s order:

  • Imperfect Foods Boneless Skinless Seasoned Chicken Breast for Fajitas (14 oz) 1 $5.99
  • Atoria’s Family Bakery Traditional Naan Bread (2 ct) 1 $2.79
  • Organic Cherry or Grape Tomatoes (1 pack) 1 $4.99
  • Organic Cucumber (1 ct) 1 $1.99
  • Atoria’s Family Bakery Traditional Pita Bread (6 ct) 1 $3.19
  • Organic Cilantro (1 bunch) 1 $1.69
  • Organic Green Leaf Lettuce (1 head) 1 $2.99
  • Imperfect Foods All Natural Smoked Apple Gouda Chicken Sausage (5 ct) 1 $5.99
  • True Story Organic Sweet Italian Chicken Sausage (4 ct) 1 $5.99
  • Coleman Natural Foods Boneless Pork Loin Roast (18 oz) 1 $6.99
  • Coleman Natural Foods Applewood Smoked Bacon (No Sugar Added) (12 oz) 1 $5.99
  • Imperfect Foods Shredded Mozzarella Cheese (8 oz) 1 $3.49
  • Nuovo Pasta Fresh Fettuccine (9 oz) 1 $3.99
  • Imperfect Foods Boneless Skinless Chicken Breast (14 oz) 1 $5.49
  • Red Bell Peppers (2 ct) 1 $2.29

Subtotal $63.85
Discount $0.00
Delivery Charge $0.00
Tax $3.84
Credits $0.00

Grand Total $67.69

Step Two:

Based on the items I selected, I begin creating a list of meals that I will use from my upcoming purchase. This is where my creativity is coming in; as well as, my growing meals on Plan to Eat, Pinterest, and my supply of cookbooks. I will incorporate family favorites and include some new recipes as well.

Here is the list I created:

Step three:

I take a look at my planner and see what is going on for the week (after school meetings, out to dinner plans, evening activities, my husband’s work schedule, etc). Then I start plugging in the above meals in the Plan to Eat Planner. I make sure to include the notes of eating out on the planner and also rearrange meals to have leftovers on busy weeknights or when my husband is at work (he is on 24 hour shifts as an EMT).

Step Four:

This is the fun part, thanks to Plan to Eat! Once the meals are in place, I select Shop and the dates that I am creating a grocery shopping list for. Plan to Eat will take all of the meals and ingredients that I have added to the planner and create a shopping list so that I can create all of these delicious meals.

You can see in the image that it separates out the items in categories and groups like items to make shopping list creation super easy and manageable.

Step Five:

Now I go through and remove from the shopping list all items that are coming in the Imperfect Foods delivery as well as any items I already have at home. I like to physically go through my refrigerator, spice cabinet, and pantry to take inventory and not rely on my memory. This is a good time to straighten things up, wipe things down, and throw out anything that has gone bad or expired.

Step Six:

Add additional items for lunches, breakfasts, snacks, and beverages; plus the items on the magnetic list I keep on the side of the fridge for requests.

Step Seven:

On the Plan to Eat Mobile App you can choose Grocery Delivery! This will move everything from your shopping list to your online grocer of choice. Here I select Walmart, choose the preferred brands and sizes, add them to my cart, and then select pick up.

Step Eight:

Print out menus and post on fridge! Menus are also available on the phone app and are completely functionable. If I need the recipe, I just click on the meal. If there is a change of plans it is easy to reschedule. Plan to Eat also links to my calendar app so I see what I have planned when I check out my day each morning.

meal-plan-plan-to-eatDownload
meal-plan-plan-to-eat2Download

On average it takes me about an hour to an hour and a half to complete this eight step task. This seems like a lot; however, for the next 2 weeks I know the answer to the question what are we having and I have only one shopping trip (well my husband does.. he is picking them up on the way home from work). I would say this saves a lot of time, decision making, and hassle… not to mention money since I purchased what I needed and plan on using.

How do you plan and create your meals? Please let me know in the comments below.

Until next time..

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White Cheddar Bisque, Magnolia Table Vol 1

Published on by Jeanie JoLeave a comment

The making of a soup is a dance. White Cheddar Bisque was quite an art piece. I just love the act of making a soup. It is really relaxing and soothes my soul. Prepping is key here to keep up with the timing. No timers needed just use your senses. The aroma will let you know when it is ready.

Source: Magnolia Table Vol 1
Course: Soups
Serves: 4 to 6

What You Will Need

Soup

  • unsalted butter
  • medium white onion
  • celery stalks
  • bacon slice
  • all-purpose flour
  • dry white wine
  • 32 ounce chicken broth
  • sharp white cheddar cheese
  • heavy cream
  • salt
  • white pepper

Toppings

  • creme fraiche
  • crumbled bacon
  • minced chives

Serve

  • Kneaders Sourdough Bowl

What You Will Need To Do

  1. Follow directions on page 111 of Magnolia Table Cookbook Vol 1

I served the White Cheddar Bisque in Sourdough Bread Bowls I picked up from Kneaders. The pairing was absolutely delicious and I cannot imagine not having this rich, smooth soup any other way.

What do you serve in bread bowls? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Cooking through Magnolia Table Cookbook Vol 1 & 2, the Jeanie Jo & Joanna Project.

#1 New York Times Bestseller Magnolia Table Vol 1 & 2 are infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.

Image: Bookshop.org

Magnolia Table Vol 1 includes 125 classic recipes–from breakfast, lunch, and dinner to small plates, snacks, and desserts–presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you’ll find recipes the whole family will enjoy.

Image: Bookshop.org

Magnolia Table, Vol 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home.

Until next time ….

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Beef Enchiladas, Magnolia Table Vol 1

Published on by Jeanie JoLeave a comment

When life gives you lemons, you make lemonade.

In creating the Beef Enchiladas from Magnolia Table Vol 1, I realized my corn tortillas were the wrong size. The directions stated place 1/3 cup of the meat mixture on the tortilla and I panicked. For just a second. Then I thought I could just sandwich them and my husband said we can make a casserole. So, I placed the prepared tortillas on the bottom of the dish. Placed the meat & cheese on top and covered with more corn tortillas.

A total success and a weeknight win because I just dumped everything in the dish which saved some time. The beauty of it was it tasted just like if they were rolled and we now have leftovers for Saturday night ❤️

Source: Magnolia Table Vol 1
Course: Main Course

What You Will Need

  • Vegetable Oil
  • Onion
  • Ground Beef
  • Chili Powder
  • Cumin
  • Salt
  • Black Pepper
  • Green Chilies
  • Corn Tortillas
  • Red Enchilada Sauce
  • Mexican Blend Cheese
  • Green Onions
  • Sour Cream

What You Will Need To Do

  1. Follow directions on page 257 of Magnolia Table Vol 1

Have you ever had a moment where you had to make lemondade out of lemons? Let me know in the comments below.

Simple Meal Planning - Plan to Eat

Cooking through Magnolia Table Cookbook Vol 1 & 2, the Jeanie Jo & Joanna Project.

#1 New York Times Bestseller Magnolia Table Vol 1 & 2 are infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.

Image: Bookshop.org

Magnolia Table Vol 1 includes 125 classic recipes–from breakfast, lunch, and dinner to small plates, snacks, and desserts–presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you’ll find recipes the whole family will enjoy.

Image: Bookshop.org

Magnolia Table, Vol 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home.

Until next time ….

Pin Me!