Spicy Shredded Beef Sandwiches

Ingredients

  • 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)

Directions

  1. 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.
  2. Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
  3. 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.

We weren’t paid in any form to mention Corona.

Hope you enjoy life !

Sriracha Buffalo Chicken Wings With Lemon Dijonnaise Dip

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 !

Ingredients

  • 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

Directions

  1. Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
  2. 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***.
  3. 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.

Hope you enjoy life !

Restaurant-Style Salsa

Pre-season football has started and my dad is happier than a pig in mud ! Here’s a salsa recipe we found that’s great to enjoy for any game or party.

Ingredients

  • 1 (28-oz.) can whole tomatoes with juice
  • 2 (10-oz. each) cans Rotel Diced Tomatoes and Green Chilies (we used the original type)
  • ¼ cup chopped onion (we used ½ cup of Vidalia onions)
  • 1 jalapeño, quartered lengthwise and sliced thinly afterwards (we used a serrano)
  • 1 garlic clove, minced (we used 2 large garlic cloves)
  • ¼ tsp. sugar
  • ¼ tsp. salt (we used kosher salt)
  • ¼ tsp. ground cumin
  • Juice of half a lime
  • ½ cup cilantro (or more to taste) (we just went with ½ cup)

Directions

  1. In a food processor or blender (we used a food processor), add all the ingredients to it.
  2. Pulse the mixture until you get the consistency you want (we pulsed until it was as smooth as we could get it).
  3. Serve with chips (we liked eating the salsa with Tostitos Tortilla Hint of Lime Chips).

You can eat this right after you’re done making it but we find that the salsa is at its tastiest after it’s been left in the fridge overnight.

We got this recipe from a Ree Drummond cookbook.

We weren’t paid in any form to mention Rotel, Tostitos, or Ree Drummond.

Spicy Mushroom Sloppy Joes

Ingredients

  • 1 lb. 95% lean ground beef
  • 3 cups sliced fresh cremini mushrooms (8 oz.)
  • 2 cloves garlic, minced
  • 1 (8 oz.) can tomato sauce
  • ½ cup 50% less sodium beef broth
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. molasses
  • ½ to ¾ tsp. ground chipotle chile pepper (we went for ¾ tsp.)
  • 6 multigrain hamburger buns, split and toasted (we didn’t toast the bread)
  • 6 slices Monterey Jack cheese with jalapeño pepper or cheddar cheese (we used Kraft Hot Habanero Big Slice)
  • Sliced red onion (we halved then sliced the onion)

Directions

  1. Take a large skillet out and set the heat to medium-high. Once the skillet’s hot, add the beef and mushrooms to the skillet followed by the garlic. Cook until the meat’s fully cooked. Drain off any fat.
  2. Add the next 6 ingredients (tomato sauce – ground chipotle chile pepper) to the skillet. Wait for a boil to occur, turning the heat down so the dish is at a simmer afterwards. Let the dish cook for 5 to 6 minutes or however long it takes for the sauce to thicken up (should still be somewhat saucy). Serve in buns, topped with cheese and the onion slices.

Makes 6 sloppy joes (little less than ½ cup of sloppy joe mixture)

Recipe source unknown.

Nashville-Style Hot Catfish

Ingredients

  • ½ cup buttermilk
  • 1 (5-oz.) bottle habanero hot sauce (we used 2 bottles of Iguana Habanero Pepper Sauce)
  • 3 lb. small catfish fillets (we used 1 lb. of catfish)
  • 2 cups all-purpose flour (we used 1 ½ cups)
  • ¾ tsp. pepper (we used 1 teaspoon of freshly ground black pepper)
  • ¾ tsp. onion powder (we used 1 teaspoon)
  • Vegetable oil

Directions

  1. Take a large bowl out and pour the buttermilk and hot sauce in, stirring to combine. Add the catfish to the buttermilk mixture, put a lid on the bowl and stick it in the fridge for 24 hours.
  2. Now that 24 hours have passed, take a shallow bowl out and add the flour, salt, pepper and onion powder to it, mixing them all together. Take the catfish out of the buttermilk marinade, throwing the marinade away afterwards. Coat the catfish in the flour mixture, shaking off any extra flour mixture.
  3. Take a large, deep skillet out (we had to use our Dutch oven) and add enough oil to create a depth of 1 ½ inches in the skillet. Once the oil reaches 325 degrees, add the catfish in batches to cook for 4 to 5 minutes per side or until the fish looks golden brown and the fish can flake easily using a fork. Place the cooked fish on a wire rack that has paper towels underneath it and sprinkle with salt to your liking. Serve this fish with additional hot sauce if you want to.

Mommy used to be afraid to fry food, afraid it was going to be underdone or burnt. Mommy worked up the courage though to tackle frying protein so we could try this dish out. We had some trouble keeping the temperature where it needed to be (it was running a little high) but we just followed the suggestion of cooking until golden brown.

We wish you could hear the crunch from the fish ! The first time we made this, we did it the way the recipe said to and while the catfish was tasty, it had zero heat. The second time we made this, we added an additional bottle of habanero hot sauce and we could finally feel some heat ! It was enough to add a tingle to your lips but not be so strong that you’re begging for some milk !

No idea where we found this recipe.

We weren’t paid in any form to mention Iguana hot sauce.

Spicy Dr. Pepper Pulled Pork

Ingredients

– 2 onions, peeled and quartered (we used sweet onions)
– 1 whole pork butt (pork shoulder roast) (we used a 6 ½ lb. roast)
– Salt and black pepper to taste (we used freshly ground black pepper and 1 tsp. of kosher salt)
– One (11-ounce) can chipotle chiles in adobo sauce
– Two (12-ounce each) cans Dr. Pepper
– 4 tablespoons packed brown sugar (we used light brown sugar)

Directions

1.) Turn the oven on and set it to 300 degrees F.

2.) Take a pot out (we used our oval roasting pan) and put the onion quarters in first.

3.) Now take your pork and put it in next, letting it rest on top of the onions. Sprinkle however much salt and pepper you want over the pork now.

4.) Take the can of chipotles and sauce and pour it over the pork (we try to keep all the actual chiles on the pork).

5.) Now add the Dr. Pepper in over the chipotles. In the soda that’s accumulated at the bottom, toss the brown sugar in, giving it a quick stir so it gets combined with the soda and adobo sauce).

6.) Put a lid on the pot and stick it in the oven (for us, this meant moving the oven rack down one level) and let the meat cook for a minimum of 6 hours (6 hours exactly worked perfectly for us), making sure to flip the pork over 2 or 3 times* during that time.

7.) Test the meat for doneness at the 6 hour mark. If the meat’s falling apart and when you take a bite the meat feels tender, then it’s done.If you feel like it’s not done yet, simply stick the pork back in the oven for 30 minutes at a time until the pork is where it needs to be for doneness.

8.) Pull the pork out of the pot and shred all the meat (it’s best to shred the meat right after it’s out of the oven, it makes it a lot easier to remove the globs of fat you might come across).

9.) If you see any fat pooled up at the top of the juice left in the pot, take a spoon and skim it out (we didn’t see how to do that without losing a lot of juice so we just decided to leave the liquid as is). Take your shredded meat and put it back in the pot, stirring to toss the meat in the liquid.

*We flipped the pork every 1 to 1 ½ hours.

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You definitely get some heat from the meat but you’ll get a nice burst of sweetness when you eat one of the quartered onion piece. We used this for a pulled pork sandwich but you could use this meat in other things as well.

This recipe came from a Pioneer Woman (Ree Drummond) cookbook.

We weren’t paid in any form to promote Dr. Pepper, Pioneer Woman or Embasa.

TNT Tilapia

Ingredients

-1 pound fresh or frozen tilapia, pike, or orange roughy fillets (we used frozen tilapia)
-2 Tbsp. all-purpose flour
-2 Tbsp. cornmeal (we used yellow cornmeal)
-1 Tbsp. chili powder
-2 tsp. ground cumin
-1 ½ to 2 tsp. ground red pepper (we used 2 tsp.)
-1 tsp. salt (we used kosher salt)
-½ tsp. paprika (we used smoked paprika)
-¼ to ½ tsp. black pepper (we used ½ tsp. of freshly ground black pepper)
-3 Tbsp. cooking oil (we used Colavita Extra-Virgin Olive Oil)
-Fresh cilantro sprigs (optional) (we didn’t use it)

Directions

1.) Thaw the fish if you’re using frozen fish. Rise the fish and pat dry with paper towels (we din’t rinse the fish but we did pat it dry). Cut the fish into 4 serving size pieces (we didn’t slice up the fish). Measure the thickness of the fish (we didn’t) and leave the fish off to the side for now.

2.) Take a shallow dish out and add the following ingredients to it, mixing them together: flour, cornmeal, chili powder, cumin, red pepper, salt, paprika, and black pepper. Place the fish in the shallow dish mixture, turning to make sure the fish is evenly coated, shaking off any excess.

3.)Take a 12-inch skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, place the fish in the skillet and let it cook for 4 to 6 minutes per ½ inch of thickness, flipping over the fish once during the cooking time. You’ll know the fish is cooked once it flakes easily via a fork and the coating looks golden brown. Take the fish out of the skillet and place it on a paper towel lined plate to drain. Garnish the fish with the cilantro at this point if you’re using it.

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Recipe source unknown.

We weren’t paid in any form to mention Colavita.