1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes (we used chicken thighs)
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
One 2-inch piece ginger, peeled and finely grated
1 jalapeño pepper, seeded and finely diced (we used a 3-inch jalapeño and we left the seeds in)
1 tablespoon paprika (we used smoked paprika)
2 teaspoons ground coriander
1 (15-ounce) can crushed tomatoes (we used Hunt’s Crushed Tomatoes
½ cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
Sprinkle 1 teaspoon salt* and ¼ teaspoon pepper* over the chicken. Take a 4- to 6-quart slow cooker out and mix together in it: the garlic, ginger, jalapeño, paprika, coriander, tomatoes, heavy cream, and ½ teaspoon salt. Toss the chicken into the slow cooker, stirring the chicken around so it’s fully coated in the tomato mixture.
Put a lid on your slow cooker and let the dish cook on HIGH heat for 4 hours. 15 minutes prior to the 4 hour mark, take the lid off just long enough to add in the peas, putting the lid back on afterwards. Serve the slow cooker mixture over rice and top individual portions with the cilantro.
*We didn’t measure how much salt and pepper we sprinkled over the chicken, we just made sure it was well seasoned.
This turned out to be a really tasty dish ! Choosing to use smoked paprika gave the dish a smoky flavor it wouldn’t have had otherwise but the smokiness didn’t overwhelm the other flavors either.
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network or Hunt’s.
1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !
4 pounds chicken wings, split at the joints, tips removed
2 tsp. kosher salt
A few grinds of black pepper
2 sticks butter (we used salted butter)
¾ cup Sriracha
Lemon Dijonnaise Dip
½ cup mayonnaise
3 Tbsp. Dijon mustard
Zest and juice of one large lemon
½ grated garlic clove
½ tsp. kosher salt
Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the butter mixture, serve it with the dip and enjoy !
*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.
** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.
***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.
We created this combo from a Food Network Mix & Match Wings article.
We weren’t paid in any form to promote Food Network.
(Since there were three of us, we tripled all the following ingredients)
1 cup pineapple chunks (we used canned pineapple chunks that we cut into smaller bite-size pieces)
½ small red onion, halved and thinly sliced
½ to 1 jalapeño chile (ribs and seeds removed for less heat) (we used 1 jalapeño and left the ribs and seeds in)
1 tablespoon honey
¼ cup fresh cilantro, chopped
Coarse salt and freshly ground pepper to taste (we used kosher salt and freshly ground black pepper)
1 tablespoon vegetable oil, such as safflower (we just used vegetable oil)
1 bone-in pork loin chop (8 to 10 ounces)
1 teaspoon all-purpose flour
Coarse salt and ground pepper (we used kosher salt and freshly ground black pepper)
Take a medium-sized mixing bowl out and combine all the salsa ingredients together in it, leaving the salsa off to the side for now.
Take a large skillet out and pour the oil in, setting the heat to medium. Season the pork with salt and pepper, dusting the pork with the flour afterwards. Once the oil’s hot, add the pork to the skillet and cook for 3 to 4 minutes (we went with 4 minutes) per side until the pork chop looks browned and the pork’s fully cooked. Take the pork chop out of the skillet, top it with the salsa and enjoy !
This was a really tasty dish. You should know though that there’s going to be a lot of leftover salsa. You could probably cook up a few more pork chops and still have enough salsa to top them with.
1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).