SLOW COOKER ITALIAN BEEF SANDWICHES

 

 

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Looking for an easy dinner idea that the entire family will love? Duh! Aren't we all? This is such good one to keep in your back pocket on those busy week nights, yet perfect for company too. I rotate this one in my weekly dinners quite often. It's also really good the next day in a bowl by itself. Prepare to be asked for this one over and over. 

Here's what you'll need....

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In a medium-size bowl, mix together Good Seasonings packet, plus juice from jar of Pepperoncini Peppers. Whisk together, making sure seasoning mix is well dissolved. Keep remaining peppers from jar to serve on the side. 

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Rub garlic on the inside of slow cooker, * I'd DIE with out my All Clad Slow Cooker. BEST purchase ever!* then toss. Place chuck roast in crock pot. Poor seasoning and pepper juice mixture overtop. Cover with lid and cook on HIGH for 6-7 hours. 

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www.livingwithlandyn.com

During the last hour shred meat with fork. Cover, and continue cooking. 

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www.livingwithlandyn.com

In a medium size pot boil 6 cups of water, or enough to cover pepper slices. Add peppers and boil for 2-3 minutes, or until tender. After boiling peppers, drain completely and fold in with shredded meat. Sometimes, I would put peppers in with the meat and allow to cook together for 6-7 hours, but what I found was soggy peppers that basically disintegrated before serving. No good. Cooking them separately and then adding them back into the meat, I found works the best.

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Find yourself some good crusty hoagie rolls. I like the ones fresh from the bakery best. The bread often times makes or breaks the sandwich, so make sure you find some good ones. The reason for the crusty type is the meat is very juicy and you'll find that it will make the bread very soggy if you don't have something that can stand up to all that liquid. 

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Slice your hoagie rolls open. But not completely cut through. *This is the optional part- line the insides with two slices of provolone cheese and warm in a 350° oven for about 3-5 minutes or until cheese is melted. It almost makes like a liner for the bread and keeps the juice from leaking through. Then with tongs fill your hoagie roll with the Italian beef. The juice is so delicious, that you just might want to ladle a small ramekin with it for dipping. Almost like a French dip. 

I'm certain these will be a hit. Seriously, so good. Somewhat messy, but that's the fun of it! 
Enjoy! 

Xx
L


CAN'T LIVE WITHOUT


 

 

BUFFALO WING SAUCE TWO WAYS

 

 

FOOTBALL is on TV and that means one thing, BUFFALO WING SEASON! Well, it means lot's of things, but that's what we really care about in this house! My husband is a HUGE wing fan. Loves people, loves. He's pretty convinced it should be it's own food group. Here are two recipes that I make on rotation all football season long. Both great for a crowd, or perfect for your own little cheering section. 

Go Team! 
Xx
landyn


SLOW COOKER BUFFALO CHICKEN MINI'S 


  • 6 boneless skinless chicken breast
  • 1 12oz bottle Franks Red Hot buffalo wings sauce
  • 1  12pk mini buns
  • blue cheese crumbles
  • 1 bottle blue cheese dressing, your fave. I love Marie's best
  • celery stalks, cleaned + cut 

Place chicken breasts in slow cooker. Pour entire bottle of Frank's Red Hot buffalo sauce on chicken. Cook for 6-8 hrs on low. When done, shred chicken in slow cooker with fork. Pre-heat broiler. Pile chicken onto bun bottoms. Lay tops next to. Sprinkle chicken with blue cheese crumbles. Broil for 1-2 minutes, careful not to burn. Remove from broiler and assemble sandwiches. Serve with blue cheese dressing + celery. 

serves 6 


BUFFALO CAULIFLOWER BITES


  • 1 large head cauliflower, cut into bite sized pieces
  • 2 tsp Savory Spice Buffalo Wing Sauce Seasoning
  • 2 tbs olive oil
  • 1  12oz bottle of Franks Red Hot Buffalo Sauce
  • blue cheese dressing
  • blue cheese crumbles
  • celery

Preheat oven to 425°. Line baking sheet with parchment paper. In a medium bowl tossed together cauliflower pieces, olive oil and Savory Spice Buffalo Wing Seasoning. Spread out onto parchment lined baking sheet. Roast for 25 minutes, tossing every 10 minutes or until tender and golden brown in color. Remover from oven.  In a medium size bowl, gently toss cauliflower and buffalo sauce. Making sure to coat well. Place on serving dish and serve with mini bamboo skewers and a side of blue cheese dressing and celery. 

serves 4 (so good, maybe one)