bcmom's kitchen

bcmom's kitchen

Friday, June 10, 2016

Slow Cooker Pepperoncini Beef

I'm in the middle of planning dinner menus and shopping lists - and trying to figure out how it's all going to get done - for a week-long camp that is coming up very very soon.  Thankfully I do have help, and it will get done - and we are going to feed a lot of hungry people!

Somewhere in the search, I came across this recipe.  The person who mentioned it said these sandwiches were fantastic and 'could not be easier' and they sounded like exactly the sort of thing I was looking for.  But, of course, I needed to try them first, right?  Right.  So we had these sandwiches for dinner tonight, and they really are fantastic.  Of course, I didn't exactly follow the recipe because what would be the fun in that? (I'm guessing that the original recipe is really good; I just thought I'd add a couple things)

Slow Cooker Pepperoncini Beef
adapted from A Year of Slow Cooking

  • 2-3 lb. Chuck roast
  • 1 T onion soup mix
  • 1 cup pepperoncini juice
  • 1 cup beef broth
  • 10-12 pepperoncini peppers 
  • sliced Provolone cheese
  • crusty bread, rolls or buns
  1. Place roast in the bottom of crock pot
  2. Sprinkle with onion soup mix; pour pepperoncini juice and broth into crock pot and add pepperoncinis.
  3. Cover and cook on low for 8 hours.
  4. Shred beef with two forks and stir.  Serve on bread, rolls, or buns with a slice of cheese.

The original recipe called for just pouring a 16-oz. jar of pepperoncini over the roast - that's it, just a roast and a jar of pepperoncini.  So I complicated it a bit by adding the onion soup mix and beef broth, but this recipe is still super simple.  Also, I'm not sure how many peppers and how much juice is in a 16-oz. jar, because I buy them by the gallon ($6.99 at GFS!).  So I just guessed.

This ended up quite juicy, but that's OK because you want some of that oh-so-tasty broth along with your beef because it soaks into the bread and comes pretty close to absolute perfection.  Messy perfection, but perfection nonetheless.  Just be sure to have some napkins handy, and hold over your plate.

For those worried that this might be a bit spicy, it really isn't.  There's a nice tang to it, but it's really not spicy.  Of course those who like a little spice will want one (or two) of the warm pepperoncinis on their sandwiches.  (it doesn't really add much heat, but the flavor is great)  I would recommend removing the peppers before shredding the beef - which I did not do.  Otherwise you will end up shredding some of the peppers too, and then it's really hard to serve up a sandwich without some pieces of pepperoncini in it.  Also, you'll end up with random stems floating around that nobody wants to eat.

We had a nice garden salad to go along with our sandwiches.  Did I mention that I'm getting lettuce, lettuce, and more lettuce out of my garden?  My husband skipped the salad and just had another sandwich.  I had more salad - but then I couldn't help snitching a few pieces of this beef as I cleaned up the kitchen after dinner.  So good!  I'd definitely recommend this recipe.  So much flavor with so little work - I think we have a winner. 

Sunday, June 5, 2016

Southwest Zucchini Patties

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is pizza rossa, a lovely blog written by Rachael.  Rachel has lived in Switzerland since 2001, and she and her husband have been vegetarians for many years.  She loves sharing delicious and healthy recipes, along with some decadent sweet treats, and encouraging people to try something new.

Looking through Rachael's blog, I found several recipes I really want to try. Tuscan Style Roasted Vegetables, Spinach & Zucchini Pie, and Potato and Spinach Waffles are just a few that caught my eye.

But I eventually decided on these zucchini patties.  They just sounded so good. (Mine got a little extra browned, so the picture does not do it justice, but trust me, these are good.)

Southwest Zucchini Patties
adapted from pizza rossa

  • 1 lb. zucchini, 1 medium or 2-3 small
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) can kidney beans
  • 2 green onions, minced
  • 2 T chopped cilantro
  • 3 large eggs
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • about 1 cup dry breadcrumbs
  • Oil for frying
  1. Grate the zucchini on a box grater and spread over a couple of sheets of paper towels; top with more paper towels and put a heavy cutting board on top. 
  2. Rinse and drain the corn and kidney beans in separate strainers.
  3. Lightly beat the eggs in a mixing bowl.  Add kidney beans and roughly mash with the back of a fork or a potato masher. Mix in corn, zucchini, minced onions, and cilantro.  Add cumin, cayenne, salt & pepper.
  4. Stir in enough breadcrumbs so the mixture becomes quite stiff.  Use damp hands to shape the mixture into patties.
  5. Heat about two tablespoons of oil in a skillet and cook the patties until well browned on both sides, 4 – 5 minutes per side.
Makes about a dozen large patties or 20 small ones

These smelled so good as soon as I mixed the ingredients together.  And then, when they were cooking - even better.  I added the cilantro and cut the cayenne down because my husband does not like things too spicy.  Other than that, I pretty much stuck with Rachael's recipe - except I just wrote 'bread crumbs' when I copied the recipe instead of dry bread crumbs, so I ended up using more bread crumbs than the recipe called for, and the mixture never did get very stiff.  So next time I'll be sure to make sure my bread crumbs are nice and dry and see if that makes any difference.  It still formed nice enough patties that cooked up really well.  I cooked them for 5 minutes on the first side without disturbing them, just to be sure they held together, which is why mine ended up a bit over-browned. 

Rachael served hers with some gorgeous pico de gallo, which would have been great, but we just topped them with salsa and sour cream  So good!  I wasn't sure how my husband would respond to having these for dinner and no meat (Gasp!), so I made some Spicy Avocado Chicken too, as an alternative option.  He ate some of both, and then went back for two more of these patties.  I'd say that's a win.

The leftovers heat up really nicely, and I have eaten a few of them cold too.  They're pretty much good however you eat them, and I'll definitely be making these again.

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