Pepperoncini Beef

Need to feed a crowd?

I made this one for a luncheon for my husband's co-workers - they were my guinea pigs - and it went over well. I decided to scale back the juice and add some water or broth instead for larger crowds, in case some didn't care for the heat. You can make this as a freezer meal - either combine all of the ingredients with the roast in a freezer bag, and cook as directed (after thawing in fridge), or cook the meat, and then freeze the meat, and warm it on the stove before serving.

Pepperoncini Beef

1 (3 lb.) beef chuck roast
1 (16 oz.) jar pepperoncini peppers
4 cloves garlic, minced
1 onion, thinly sliced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Brown the roast if you feel like it, and then put it in your slow cooker. Cover the roast with the garlic, onions and seasoning. Add entire contents of the jar of pepperoncini peppers - just use half of the liquid at first (add it all if you like it really hot) and a cup of water or broth over meat. Cover, and cook on low for 6 to 8 hours. Shred the meat and serve on rolls with provolone cheese and some of the peppers and onions.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub. They were cheap, and they were hot, melty, and delicious. Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6 hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc. Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop

A Cooking Baker

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