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!

Sweet Pulled Pork Fresh Mex

Sweet Pulled Pork Fresh Mex 

I love making these Pulled Pork Salads or Burritos on a regular basis.  It's the perfect thing for serving a big group of family or friends.  For best flavor you should make the pulled pork and black beans a day in advance.   (And I'm all over anything I can make a day in advance!)   The Cilantro Dressing and the Pico de Gallo can be made a day in advance as well to cut back on last minute preparations.  I love this as a salad, but you can wrap it all up burrito style if that is what you are craving.  Either way the flavors are fantastic!  Here are all the elements you'll need to make an amazing Fresh Mex dinner for your friends and family...  

Sweet Pulled Pork

Cilantro Rice

Black Beans

Incredibly flavorful and healthy these back beans are a hit.  Plan ahead to make this recipe as the beans need to soak overnight or all day then simmer for 1 ½ hours, unless you want to use the canned beans.  Make this a day ahead to cut down on prep work.  

Pico de Gallo 

Fresh Lime and Cilantro Dressing

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Rocky Mountain Ranch Sweet and Spicy Chicken Wings

Rocky Mountain Ranch
 Sweet and Spicy Chicken Wings

Upon returning from our honeymoon in the Virgin Islands, my husband and I were off to the Sawtooth Mountains, just outside Sun Valley, Idaho for summer jobs before school started in the fall.  My husband was working for the National Forest Service and I was working at The Rocky Mountain Ranch, a rustic hotel just outside the National Forest. Take a peek at the historic Western lodge, http://www.idahorocky.com/1_RanchStory/Overview.html 
One of the appetizer items on the menu at the Rocky Mountain Ranch were these amazing chicken wings.  I would bring them home (to our trailer in the forest) anytime I got the chance!  I soon asked the chef for the sauce recipe and started making them on my own.  These wings are inspired by the fantastic wings at The Rocky Mountain Ranch Restaurant.  My friends and family all love this sauce!  One friend loves serving this sauce over grilled salmon, others serve it with roasted or grilled chicken breasts.  Find out what your favorite way is!

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