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Slow Cooker Pepperoncini Roast Beef Sandwiches

Thursday, June 29, 2017




I cannot believe that I have not posted this recipe before. It is a wonderful, full-flavored slow cooker recipe that everyone in my family devours. And it is super easy. I serve it on big hoagie rolls with melted provolone cheese. There is a bit of a kick to it, but the boys  do not seem to mind. Especially with the melted cheese.
*****NOTE- you do not have to use the beer. I use it only if I have some in the house, and the meat still tastes great.

Slow Cooker Pepperoncini Roast Beef

Ingredients
1 boneless beef roast (3-4 lbs)
1 jar (12 oz) pepperoncini
1 can beef broth
1 can beer
1 package (1 oz) Italian dressing mix (dry)
hoagie rolls
provolone cheese

Directions
Place roast in the slow cooker. Drain the peppers and remove and discard the stems . 
Add peppers, broth, beer, and dressing mix to the slow cooker. Do not stir. Cover and cook 8-10 hours on Low .Take the meat out and shred. Return the shredded beef to the slow cooker and mix well. Serve on hoagies with provolone cheese.

Chicken Marsala


This chicken dish is a great, classic marsala recipe that my family loves. It is one of the only recipes with mushrooms as an ingredient that my kids will eat. It is very easy to make for a weeknight dinner. Pair it with mashed potatoes and roasted green beans and you have a complete meal!

Chicken Marsala

Ingredients

  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup marsala wine
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped

  • Directions
    1. Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned,  2-3 minutes per side . Set aside.
    2. Add the butter and mushrooms . Saute until browned on both sides, about 7-8 minutes.
    3. Add the shallot and saute for 1 minute 
    4. Add the garlic and saute for 30 seconds.
    5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
    6. Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
    7. Sprinkle with parsley

    Cherry Butter

    Wednesday, June 28, 2017



    I am about to bombard my blog with recipes using fresh cherries. Sorry, not sorry! My bestie and I wrangled up our husbands and kids this weekend and headed to our local orchard and picked an insane amount of cherries. It was so fun and hopefully we will do it again next year. I swear I didn't think we picked so many, but when I got home and had to pit 18 lbs of cherries, then yeah, we picked so many dang cherries. But I had a folder full of recipes for them, so I have spent the last few days knee deep in cherries. I made cherry pie filling , cherry crisp, cherry cheesecake popsicles, dark chocolate cherry ice cream ( recipes to follow ) and this cherry butter. I have never made cherry butter before, and after tasting the final product I am so glad I did. It is basically apple butter, but with cherries. Slow cooked cherries with sugar and spices ! This recipe made 4 small jars full. I highly recommend trying this recipe. Smooth, velvety cherry butter to slather on biscuits, or over ice cream or spooned into oatmeal. So many possibilities.

    CHERRY BUTTER

    Ingredients
    6 cups sweet cherries, pitted and roughly chopped
    1.5 - 2 c sugar
    1/4 tsp ground cinnamon
    1/8 (scant) ground allspice
    1 lemon, zested and juiced

    Directions
    1. In a large saucepan, combine the cherries, sugar, cinnamon, allspice and lemon juice and zest . Mix well and bring the cherries to a simmer.
    2. Stir the cherries and reduce the heat to a simmer. Let it slowly reduce, while stirring every 5 minutes or so. It will need to  cook for about an hour to thicken up.
    3. Take the saucepan off of the heat and use an immersion blender to puree the fruit to a smooth consistency. 
    4. Ladle the butter into prepared jam jars. Seal and process in a hot water bath for 15 minutes.
    5.If you do not want to can  , just keep the jars refrigerated and eat within 3 to 4 weeks.

    Panzanella

    Tuesday, June 20, 2017



    One of the joys of summer to me is the fresh produce. I am always making quick salads for our lunches and snacks throughout the week. This panzanella, or bread salad, is a favorite of mine. The vinaigrette is so simple, but so full of flavor. And it is a great way to use up leftover bread!

    Panzanella

    Ingredients

    1/2 c extra virgin olive oil
    1 1/2 T red wine vinegar
    1 garlic clove, minced
    salt and pepper to taste
    2 c sourdough bread, diced
    1 c cherry tomatoes, halved
    1/2 cucumber, seeded and diced
    1/2 small red onion, diced
    2 oz shaved parmesan cheese
    1/4 c chopped fresh basil

    Directions

    In a small bowl, whisk together the olive oil, red Wine vinegar, minced garlic and salt and pepper. Set aside.
    In a serving bowl, Toss together the remaining ingredients. Whisk the vinaigrette again and pour it over the salad.Gently mix all together and let it sit 10 to 15 minutes to let the bread absorb the vinaigrette. Garnish with fresh basil.



    Fresh Peach Cobbler

    Tuesday, June 13, 2017


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    I get excited when the first peaches start arriving in markets in the summer. I love fresh peaches. I usually end up buying so many that we get burnt out on peach related dishes pretty quick. Which is fine, because it just makes us think of fresh peaches until the next year. I can a few quarts of peach pie filling , so we still have peach pie in the cooler months. (Which is awesome when I want a desert on a snowy night) . The first thing I usually make when I get my hands on peaches is a cobbler. Plain, simple peach summer goodness. Topped with vanilla ice cream, and you have an impressive, flavorful ending to  a meal.The sweetness comes from the peaches and a bit of sugar and cinnamon added to those before baking. The batter bubbles up and bakes over the sweet , juicy peaches to perfection! So head on out to your local farmers market and grab yourself fresh peaches. You can thank me later! :)

    Fresh Peach Cobbler
    Ingredients:
    3 cups fresh peaches, peeled , pitted and sliced
    1/2 c sugar ( more or less depending on the sweetness of the peaches)
    1 tsp cornstarch
    1/4 tsp fresh ground nutmeg
    1/2 tsp ground cinnamon
    1/4 tsp fresh lemon zest
    1 c Bisquick
    1 c almond milk
    1/2 c butter, melted
    2 T brown sugar , packed
    2 tsp cinnamon sugar (optional)
    Directions:
    1.Preheat oven to 375 degrees.
    2.In a large bowl, combine the sliced peaches, sugar, cornstarch,nutmeg ,cinnamon and lemon zest. Mix well to incorporate the sugar and spices.
    3.In a separate bowl, mix together the Bisquick,almond milk, butter and brown sugar.
    4. Pour the Bisquick mixture into a 9x9 baking dish.
    5. Pour the peach mixture over the batter. Do not stir.
    6. Sprinkle with cinnamon sugar (optional)
    7. Bake at 375 for 50-60 minutes, or until bubbly and the batter is cooked through.
    8. Serve warm with a side of ice cream or whipped cream (optional)

    Fig Balsamic Glazed Steak Kabobs

    Thursday, June 8, 2017


    I am a huge fan of quick, flavorful,  uncomplicated cooking. When the weather gets warmer , I tend to grill almost every night. It is so easy to marinate meat, add a few veggies and maybe a starch, and grill outside. These kabobs are so good. I have been making them on regular rotation for a few years now, just switching up the veggies depending on what I have. Tonight it was just vidalia onions and red peppers, but normally I would have a zucchini or yellow squash to add to the skewers.
    The glaze is super easy to put together and the fig and balsamic marriage is spot on. I tend to gravitate towards jellies to make my glazes. They always give me the consistency I want for a glaze. This one caramelizes the meat and there is a sweet contrast to the tangy balsamic.

    FIG BALSAMIC GLAZED STEAK KABOBS

    Ingredients
    1 lb boneless sirloin steak, 3/4" to 1" thick
    1 onion, cut into 12 pieces
    1 large red pepper, cut into 12 pieces
    1/2 c fig preserves *see note
    2 T balsamic vinegar
    1 T olive oil
    1 tsp minced garlic
    1/2 tsp salt
    1/2 tsp pepper

    * some fig preserves will have chunks of fig . Make sure you chop the figs into small pieces for the glaze.

    Directions
    1. Soak bamboo skewers in water for about 30 minutes  and pre heat your grill.
    2. Cut the sirloin into @16 pieces
    3.Using the skewers, alternately thread the beef, red pepper and onion onto skewers. Set aside.
    4.In a bowl, combine the fig preserves, balsamic vinegar, olive oil, garlic and salt and pepper. Reserve 1/4 for dipping.
    5.Brush the kabobs with the fig sauce.
    6. On a preheated grill. grill the kabobs 8-10 minutes, or until desired doneness, turning and basting with the fig balsamic sauce every 2-3 minutes.
    7. Serve with reserved sauce for dipping.



    Grilled Cheerwine BBQ Pork Chops

    Wednesday, June 7, 2017


    These grilled pork chops are so good. Cheerwine is used for the bbq sauce and it creates a nice sauce with a hint of cherry flavor. For those of you not familiar with Cheerwine, it is a cherry soda made in Salisbury, NC. It is very popular and it is beginning to make its way to states  other than NC. I can find it here in WV/VA stores. I have also been known to bring a few 12 packs home with me from NC when I go home to visit my family. If you cannot find Cheerwine, you can use a cherry coke or pepsi, but the flavor will not be the exact same as using Cheerwine.
    This recipe uses a flavorful rub , then the chops are grilled and the bbq sauce is brushed on the meat near the end of grilling. The pork chops come out perfect.You can use any kind of pork chop. I use thick bone in chops. But use what you have. Just adjust the grill time accordingly if you have thin chops. You don't want to over cook them .
     Make sure you save some of the bbq sauce for dipping at the table. I had a bit left over from dinner and I made a bbq ranch dressing with the leftover sauce for grilled chicken salad for lunch the next day. I just mixed in the bbq sauce one tablespoon at a time into homemade ranch dressing until I got the bbq flavor I wanted. I used about 3 T sauce to 1 cup dressing.


    Grilled Cheerwine BBQ Pork Chops

    BBQ Sauce:
    1 T butter
    1 tsp minced garlic
    1 c ketchup
    1 c Cheerwine
    3 T worchestershire sauce
    1/4 tsp cayenne pepper
    1/2 tsp black pepper
    1/2 tsp dry mustard
    2 T white distilled vinegar

    1. Melt butter in a saucepan. Add garlic and cook in the butter, stirring , for about 45 seconds. Stir in all remaining ingredients. Bring to a boil. Reduce heat and simmer for about half an hour.

    Pork :
    6- 8  bone in  pork chops, about 1 1/2 thick
    1 T thyme
    1 T oregano
    1 T paprika
    1 tsp ground cumin
    1 tsp onion powder
    1/2 tsp salt
    1/2 tsp black pepper

    1. Mix all of the rub ingredients together well.Coat the pork , on both sides, with the rub using your fingers to get the rub all over the meat. Place the pork in a large ziploc bag and marinate for 4 hours.

    Grill:
    1.Preheat grill to medium heat. When grill has been heated, place the pork on the grates and grill 6 o 8 minutes.
    2.Turn he pork and grill on the other side  until the meat is cooked through, about 5-6 minutes.
    3.Using 1 cup of sauce ( reserve the rest for serving)  brush the pork with the sauce. Grill for about 2 minutes, then turn the pork and brush the other sides with the sauce and cook another 2 minutes.
    4.Remove the pork from he grill and tent it with aluminum foil for about 5 minutes to le the meat rest.
    5.Serve with reserved bbq sauce.

    I am sharing this recipe over at
    Weekend Potluck