Pepperoncini Beef Sandwiches

Recipe adapted by Our Best Bites from Allrecipes
Photo by Our Best Bites

Ingredients
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Directions
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Freezer Instructions: Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze.
When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.

Korean Beef

Recipe and photo courtesy of Lizzy Writes

Ingredients
1 pound lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce (low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt (if needed) and pepper
1 bunch green onions, diced (don't skip this!)

Directions
 Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Meatball Meltdown

Recipe Courtesy of Sandra Caraway

 

Ingredients

1 bag frozen meatballs
1 jar marinara sauce
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup parmesan cheese, shredded

1 loaf fresh Italian bread, sliced

 

Directions

Preheat oven to 400 degrees.  Place entire bag of meatballs in pot with sauce (can also add other seasonings if desired: garlic, onion powder, salt and pepper to taste - With my ingredients, I didn't need to) and cook over medium heat until warmed completely through, about 10 minutes, stirring as needed. 

 

Place meatballs into a 9x13 baking dish, layering cheeses on top, ending with the parmesan. Slice the bread and top with butter and a little garlic salt.  Line the dish with slices of the Italian bread, as shown in the picture.

 

Bake approximately 25 minutes or until melted and bubbly. 

 

My thoughts:

The tastiness of the dish is completely reliant on the meatballs and sauce. So it is important that those two ingredients are very yummy and high quality.  I used Trader Joes Italian Style Meatballs (2 bags).  They were tender and delicious.  Ideally, it would be great to make your own!  But I haven't found a good meatball recipe yet.  If you know of one, send it my way! 

 

For the sauce, I used Rao's Homemade Marinara.  It was a lot pricier than the other marinara, but really good!  I got it at Target.  Same with the marinara, I'd love to have a recipe for making my own.

 

Concerning the bread, you need a crustier bread than normal French bread, otherwise it gets soggy in the sauce.  I chose a crusty baguette, but it was a couple days old and a bit too crusty.  Next time it needs to be fresh.

 

Lastly, if the bread is getting too brown, lay a piece of foil over the top during baking.  This saved my bread from burning.

Shepherd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2-4 tablespoons butter
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 1/2 cup frozen mixed veggies
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef (or turkey)
• 2 tablespoons all-purpose flour
• 2 tablespoons ketchup
• 1/4 cup worcheshire sauce
• 1 packet brown gravy
• 1 cup water

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground meat and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Then add ketchup, worcheshire sauce, packet of brown gravy and one cup of water. When it starts to thicken, add mixed veggies.  Season with salt and pepper to taste.  Simmer until thickened. 
4. Spread the ground meat and veggie mixture in an even layer on the bottom of a 2 quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Mom's Taco Salad

Recipe Courtesy of Mom


PHOTO CREDIT

This recipe came from my mom. It is one of Ryan's favorite meals. Sometimes, the simple recipes are the best!

INGREDIENTS
Mixed Greens
Tomatoes, chopped
Green Onions, chopped
Cheddar Cheese, grated
Ground Beef, cooked
Black Beans, drained and rinsed
Black Olives, sliced
Avocado, sliced
Tortilla Chips, crushed

Dressing
Mayonnaise
Taco Sauce

DIRECTIONS
Toss all salad ingredients together in a large bowl. These ingredients are flexible. Use the quantities you like. Eliminate ingredients you don't.

Mix mayo and taco sauce. For spicier dressing, add more taco sauce. The darker the dressing, the spicier it will be.

Toss salad with dressing and serve.

Slow Cooker Pot Roast

Recipe and Photo Courtesy of Allrecipes.com
Modified Somewhat

Serves 4 - 6

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 package dry onion soup mix
3/4 cup water
3 pounds pot roast
2 pounds red potatoes
Baby carrots
Black Pepper
Cornstarch

Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and sprinkle with pepper. Add red potatoes and baby carrots on top. Sprinkle again with pepper. Cook on High setting for 4 hours, or on Low setting for 8 to 9 hours.

Place potatoes, carrots and meat on a serving platter. Strain gravy into saucepan. In a separate cup, make a slurry with some of the gravy and the cornstarch. Wisk into gravy and stir to thicken. Season further if needed. Top potatoes, carrots and meat with gravy and serve.

Bierocks

Recipe Courtesy of Nancy Nelson
(Modified)


PHOTO CREDIT

Ingredients

½ - 1 stick butter (depending on your preference)
1 pound lean hamburger
1 head of cabbage
1 yellow onion
Garlic salt and LOTS of pepper
Frozen yeast rolls

Directions

Defrost rolls and allow them to rise as directed on the package. In the meantime, melt butter in pan with a bit of oil. Brown hamburger and onion, adding garlic salt and pepper while you cook. Dice cabbage and add to pan. Cook over medium heat, adding more of the seasonings. (The more seasoned and flavorful your filling is, the better your bierocks will be.)

Preheat oven to 350 degrees. Roll out each yeast roll into a thin, flat circle (if your rolls are small, you may want to put 1 ½ rolls together to make a bigger circle). Put a scoop of filling in the middle and fold up all the edges to make a closed pouch. Flip over and place on a greased cookie sheet. Continue making bierocks until all rolls / filling has been used. Brush the tops of the bierocks with melted butter and cook for about 20 minutes, until bierocks are browned and dough is completely cooked. Allow to cool then serve!

Notes: Leftover filling can be warmed and served inside of pita pockets. Also, I have eliminated the butter altogether for a healthier bierock. The flavor is still good, but the filling is a bit drier.

'Say What?' Meatballs

Recipe Courtesy of Janet Wynn

Upon reading this recipe, I wondered who in their right mind would have chosen to put this list of ingredients together. But, one of my best friends said it was a family favorite, so I decided to give it a try. I was pleasantly surprised.

Later, I learned this is actually a well-known recipe. Who knew?

INGREDIENTS

Meatballs:
2 lb. ground beef
1 c. bread crumbs
3 eggs
1 pkg. onion soup mix

Sauce:
12 oz. Heinz chili sauce
16 oz. can whole cranberries
(I couldn't find these at my grocery store, so I reconstituted dried cranberries)
16 oz. sauerkraut (drain well)
1 c. brown sugar
12 oz. water

DIRECTIONS

Put the sauce together and let simmer while you assemble meatballs. Mix meatballs together, form, brown in skillet, put in Pyrex, pour sauce on top and bake 325 for 1 1/2 hours, uncovered. Expect it to look a little weird.

The recipe suggests serving over rice or noodles, however I prefer to serve it with mashed potatoes. I also tend to serve the meatballs without all the goop on top. This way I can taste all the yummy flavor without experiencing the weird texture of the cranberries and sauerkraut.

A very comforting meal indeed!