Peperoncini Roast

I received this recipe from one of my Facebook friendlies, Jennifer, last week.

After she posted this,  I still can't help but laugh when I think about her post.  She wrote that her husband thought she had ruined a perfectly good roast with those peppers, and now it is one of his favorite meals.  I laugh and laugh at this, because this fits my husband to a "T"! "Those peppers..." hehe

Surprisingly after some hoaxing, my husband did finally try the peppers with the roast, and he has given it his stamp of approval.

I HIGHLY recommend you load the pepper up when you build your sammy.  They give the roast a special zip.  My mouth is watering just thinking about what's about to be my lunch!

You'll Need:
2.5-3# chuck roast - I recommend bnls.
1 package of italian dressing mix
1 jar of peperoncini pepper slices (juice and all)
slices - juice and all
2 Tbsp.  Worcestershire Sauce
enough garlic powder to cover the entire roast
Sliced Provolone Cheese
Hearty Buns
Your favorite condiment(s), optional


To begin, line your crock pot with your crock pot liner.  Add roast (can be frozen).  Top with Italian dressing mix, worshey sauce, garlic powder, and lastly your peppers (juice & all).

Cook on low for 5-6hrs or until your thermometer reads 145 degrees.

Take the roast out of the crock and place on a platter.  Slice or shred.

To serve.  Prepare your bun the way you like.  Add provolone cheese, then top with meat and peppers.  The peppers are what really sell this dish so pile 'em on.  It's gooood!

Thanks for the great recipe Jen!

Enjoy!

Cheesy Crock Pot Chicken and Rice

This recipe sort of just came together on it's own.  I was in a rush one morning, so threw all the ingredients in the pot, and was quite pleased with the outcome. Funny how one jar of "cheese" that has set in my pantry for the last 6 months turned something ordinary into extraordinary!


You'll Need:
2 Chicken Breasts
1.5c. rice (not minute)
1 jar of Ragu Cheese (over by the spaghetti sauce)
Water filled 3/4 full in Ragu Jar
Seasonings (We used garlic, salt, onion powder, paprika)

Liberally season your chicken breasts with all your seasonings (excluding paprika).  Place into your lined crock pot.  Top with rice.
Combine your cheese and water in a separate bowl.  Stir.  Pour over the top of chicken and sprinkle with paprika.
Cook on low 7 hrs or until the temperature of the chicken reaches 165.

A few minutes before serving, I placed on a bit of shredded cheese on the rice, and served with green beans.  Not bad for a dinner on the fly!

Enjoy!

Crock Pot Chicken Noodle

Holy Cow!  Not kidding, this reminded me of my Granny's Chicken and Noodle without all the hassle of messing with the dang whisking, pouring, and clumping of cornstarch. *Heaven, Earth, and the Angels Sing!*

 

If I may be so bold - You're flipping crazy, if you don't give this recipe a try!

You'll Need:
(My half recipe - Feeds 4)

2 bnls chicken breasts
1 can of cream of chicken
3 Tbsp. butter/margarine
24 oz. chicken broth/stock
1 small bag of Frozen Egg Noodles
Salt/Pepper

Toss the gang into your crock pot (excluding the noodles) and cook on low for 6-7 hours.

After 7 hours, your mixture will look like this

Take your chicken out and shred it.  I used one fork.  Very tender.  Fell apart to the touch.

Add in your frozen noodles.  I used Reemes.  Give it a quick stir.  

Return the lid, flip the crock to high, and walk away for 30 min's to an hour, and BAM - Homemade Chicken Noodle.  Yum - O!

 

Can't wait to make this one again.  It will be in our monthly rotation!

Crock Pot Cube Steak and Gravy

When the weather starts to put off a nice chill, one of the 1st things I do is dig out my crock pot.

My crock pot and I, have always had a love/hate relationship.  I love the ease, but despise the clean up!  That is, until I found the infamous crock pot liners!!  Ever heard of them? 

This is not a paid advertisement, but it should be! These babies are fantastic!!  They cost about $3-4 (in my area), for 3 (maybe 4?) liners, and they are worth every penny!! 
 
So today, I'm going to show you a quick and easy recipe to get the spirit of fall rolling through your veins.

1st up - Cube Steak and Gravy.  Which I found over at The Post-It Place. The gravy in this recipe is soooo good.  We served over mashed potatoes to sop it all up, but I can see this being just as good over rice!

When the dinner bell rings, this is what you'll be serving:

 Are you hungry yet?  Thought so! ;)  Let's get started!

You'll Need:
2-3lbs of cube steak
2 cans of cream of soup (I used mushroom with roasted garlic)
1 envelope of onion soup mix
3/4c. water
salt/pepper to taste

For those of you that buy your meat at the grocery store, you'll be able to skip this step.
We buy from a local farmer, and the steaks are put into the package as a large steak. As you'll see below, cutting is an absolute cinch.  FYI: I prefer to cut up the steaks prior to cooking.

My kitchen sheers and I have a love-love relationship.  I use them for everything from opening vegetables packages, to snipping fresh herbs, to cutting meats.  If you don't have a pair.  Buy some.  TODAY!

Once your meat is cut, toss everything into the crock pot.

Cook on low for 6-8 hrs, or on high for 4.

Crock Potting It, Makes Me Happy!!!

Lighter Side Crock Pot Salsa Chicken

Good Morning Doll Face!  Are you with me when I say THANK GOSH IT'S FRIDAY!?!! :)

Simplicity is a necessity at our house, at least 2 nights a week.  We are a busy, moving family, and even though I LOVE to cook, sometimes you just need to throw something in a pot and forget it!

Well today, I'm here to share a lighter version of this recipe, that does just that!  

So grab your Crock Pot and let's roll...
  
You'll Need:

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning (I buy bulk, so just cover the chicken completely)

1/2 cup sour cream (lighter side - use yogurt)

6 tortillas (lighter side - use brown rice or lettuce wraps)

*I also like to pump up the volume with additional seasonings. Like garlic, cumin, chili powder, and I'm known to throw in a bell pepper, onion, and japs too.  This is also great with black beans and corn if you're feeding a crowd.*

Place chicken in the bottom of your slow cooker. Sprinkle taco and additional seasoning over your chicken. In a bowl, whisk soup, salsa, and yogurt (if going light - if you're doing regular version, you will stir in sour cream at the end).

Pour soup mixture over chicken, and top with additional vegetables. 

Cover, and cook on low for 7hrs, or High for 4. 

When the chicken is done, you can easily shred the chicken with two forks.  

If you're using sour cream, stir in now until well combined, and serve on tortillas, rice, or wraps!

 

Good Eats! 

TGIF Y'all!! ;)