Slow Cooked Beef Sandwiches with Peppers

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Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

Happy Cooking!

My signature

Easy Chicken Chili

4 Comments

Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Sausage with Peppers and Onions

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First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Chipotle Chicken Wings

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I found this recipe in a Pillsbury holiday magazine and the picture just looked so delicious that it went right on my list for party appetizers.  I like somewhat spicy and Mr. Meat Eater likes enough spice to make him sweat and it’s hard to come up with something we can both eat.  This recipe is not overly spicy but the heat is there.  It’s flavorful and I really like chipotles (chipotles are smoked jalapenos in case you don’t know) so I would have eaten it no matter what, LOL!  Our guests raved over them and I probably could have made double the amount and still run out.

My picture is not nearly as delicious looking as Pillsbury’s but I had to grab it before they were gone!

Chipotle Chicken Wings

2 pkgs chicken drummettes
3/4 cup chili sauce
3 tbsps brown sugar, packed
2 tbsps chopped chipotles in adobo sauce
1 tbsp grated lime peel
2 cloves garlic, minced

Heat oven to 375º and line a 13×9 pan with foil (the easy-off foil is great for this). Arrange drummettes in pan in a single layer.

Mix well all of the rest of the ingredients in a small microwaveable bowl. Microwave on HIGH for 1 minute or until the sugar is dissoved. Stir sauce well and pour over drummettes in the pan.

Bake for 30 minutes, turn drummettes over, and continue baking for 20 to 30 minutes longer or until glazed and cooked through entirely and no pink remains.

Makes about 20 appetizers but you may want to double recipe.

Happy Cooking!

 

My Mom’s Stuffed Peppers

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I love my Mom’s stuffed peppers and so does our entire family. It’s a super easy recipe which I really like 😉 This is one of those recipes that I do from memory and I sometimes make more and sometimes less.

Cut green peppers:

Stuffed with meat filling and tomato sauce over top:

Baked and ready to eat:

My Mom’s Stuffed Peppers

3 large green peppers halved,  ribs and seeds removed
1 pound lean ground beef
1 can condensed tomato soup
1/4 cup raw rice
1 tbsp. sugar
1 tbsp. dried minced onion
1 8 ounce can tomato sauce

Place halved peppers in baking dish.

Mix ground beef, tomato soup, rice, sugar, onions together in a large bowl. Stuff peppers evenly with this mixture. Pour tomato sauce over top of peppers. Cover and bake at 350º for 1 hour or until peppers are tender and meat is cooked through.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!