Slow Cooker Beef and Pepper Sandwiches


Peppery Beef SandwichesI was shocked when I was reading a recent article about the advantages of using a Slow Cooker and read many people around the world simply haven’t heard of a slow cooker, yet alone have they had the pleasure of cooking in one. Think about it, for decades now, we’ve all been brought up that most of our mom’s kitchens and now ours have at least one slow cooker ( I have three). But the slow cooker still remains widely unknown. The slow cooker, also called a Crockpot is an appliance which takes longer to cook your food. But, as a wise person once said, “those who wait and are patient, always win the race”.
Now yes, slow cooking your food may take up to 8+ hours in length, but the process is well worth it. You can set up your slow cooker and leave it cooking for hours without looking at it once. In fact, that’s the main selling point. You can leave it cooking away while you’re at work. And when you walk in the door, Dinner is Served (well…almost!!)
You can adapt many conventional recipes for the slow cooker. Any oven or stove top recipe that has some moisture in it–whether from water, broth, wine, sauce, or canned soup–should work beautifully in your favorite appliance, just keep these things in mind:
•Cut all liquid amounts in half when adjusting for the slow cooker.
•The low heat setting is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C).
•For every hour you’d cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high.
This sandwich recipe is to die for! The slow-cooked beef becomes so tender that it shreds easily with a fork. And the banana peppers add so much flavor. Top it with a slice of Swiss cheese and it becomes indescribable!
Enjoy and Happy Cooking,
Vonnie

Ingredients:

3 pound boneless beef chuck or eye of round roast
1 large onion, chopped
1/4 cup Worcestershire sauce
1 TBSP. instant beef bouillon granules
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 cloves garlic, minced
1-16 ounce jar Banana peppers (mild or hot), drained. Reserve a bit of the juice
Swiss Cheese slices (optional)
Buns

Directions:
In a 3 1/2 to 4 quart slow cooker and combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.
Cover; cook on low setting for 10 hours or on high setting for 5-6 hours. Shred meat with fork/s. Stir in drained banana peppers and a little of the juice.
If adding cheese, spoon meat on buns and top with cheese. Broil sandwiches until cheese melts.
Servings: 8 large sandwiches

Advertisements

Creamy Potato and Broccoli Soup


creamy potato and broccili soup

This seems like the perfect recipe to share today. Here in Michigan we expected to get hit hard by a winter storm. This soup is hearty and will warm you up no matter what state you live in.
A couple of variations could be: 1. I used a hot pepper cheese, but I think any kind of cheddar or combination of your favorite cheeses would work well.  2. I used a smoked applewood thick cut bacon, but a peppered bacon, or pancetta might be nice. 3. If you have some wonderful chicken stock, that would be perfect. If you are like me than you can use a wonderful product. Better Than Bouillon Chicken Base. I love this stuff!! Also, you could use a vegetable broth. 

For those meat free-ers, just omit that step. Make sure if you don’t have some bacon grease to brown the vegetables, use 2 TBSP. of olive oil.

Stay warm and safe.

Enjoy and Happy cooking,

Vonnie

Ingredients:

 

3 slices Thick Bacon, Cut Into 1/2-inch Pieces

1  whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

3 whole medium Idaho Potatoes, Peeled And Diced

2 cups of broccoli,  chopped (fresh or frozen)

6 cups  Chicken or Vegetable Broth

3 Tablespoons All-purpose Flour

2 cups Milk

1 cup Heavy Cream

2 cups grated cheese of your choice

1/2 teaspoon Salt, More To Taste (optional)

 Pepper To Taste

 

 

Directions:

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off all but 2 TBSP. of grease, and do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes and broccoli. Cook for 5 minutes, seasoning with salt and pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove  1/2 the soup and blend in a blender,food processor, or large bowl that you can use your immersion blender and blend until completely smooth. (Remember if you are using your blender, DO NOT PUT THE LID ON!! Pour it back into the soup pot and stir to combine. Stir in grated cheese, cream, and bacon. Stir until everything is combined and melted.
Serves:6