Tuesday, November 18, 2014

Jayne Layne's Pepperoncini Beef with Provolone Hot Sandwiches

Pepperoncini Beef and Provolone Hot Sandwiches

 Jayne treated us to these amazing beef sandwiches the other night for Cooking Group.   This is a great slow cooker recipe...just place the browned beef, pepperocini and garlic in your slow cooker on high...six hours later you will have a wonderful juicy beef roast ready to shred and place on toasted buns.  Kelley and I loved dipping these sandwiches in the rich pan juices for a French Dip like sandwich.  These are scrumptious!   For those of us who weren't home when Jayne brought Cooking Group dinner over...she started it in our slow cooker for us!   Everyday I am reminded about how much I love Cooking Group!  I hope you have started one of your own and love it too!

3 lb. beef roast, seasoned with salt and pepper
13 ounce jar chopped pepperoncini plus liquid
5 large cloves garlic, minced
12 hard rolls, sliced in half

In hot skillet place a little oil.  Brown roast on all sides over medium high heat.  Place roast in crock pot with pepperoncini and juices and minced garlic.  Cook in slow cooker on high for 6 hours.   The simplest way to test when the beef is done is by inserting a fork into the beef.  If it goes in and out easily, it is done!  Shred beef using two forks and stir beef into sauce. 
Toast buns under broiler for 30 seconds until lightly browned.  Spread mayonnaise over inside of buns.  Top buns with shredded beef.  Lay piece of provolone cheese over beef.  Place beef and cheese sandwich under broiler for 30 seconds or until cheese melts.  Add the top bun and serve.  You will love dipping these delicious sandwiches in the pan juices!  Enjoy!

Wednesday, November 5, 2014

Cooking Group ~ Kelley Miller's Easy Tortellini and Spinach Soup

Easy Tortellini and Spinach Soup

A hot bowl of soup on these cold fall and winter nights served with some fresh bread really hits the spot. I love soup!  Don't you?  You know I LOVE trying new recipes...so I was so excited to try Kelley's soup today!  And it's a hit!  It is super fast, easy and delicious so I know you'll love it too!  You can add some cooked chicken to this soup if desired.  If you are adding chicken, add a little extra chicken broth as well. This recipe will serve six.

1 tablespoon butter, or olive oil
4 cloves garlic, minced
2 (14 ounce cans) chicken broth
9 ounce package cheese tortellini
course salt and fresh ground pepper to taste
14 ounce can stewed tomatoes (favorite: Muir Glen Fire Roasted Tomatoes)
1/2 bunch fresh stemmed spinach
handful fresh basil, chopped or 1 teaspoon dried
1/4 cup grated Parmesan cheese, garnish

Melt butter in large pot.  Saute garlic in butter over medium heat for a minute.  Stir in broth and tortellini.  Bring to a boil.  Season with salt and pepper. Simmer 5 minutes.  Add tomatoes, spinach and basil.  Simmer 10 minutes.  Garnish with Parmesan cheese and serve with crusty bread.  Now how easy was that?

Here are all of the ingredients measured and bagged for cooking group.

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