CLICK HERE FOR FREE BLOGGER TEMPLATES, LINK BUTTONS AND MORE! »

What's for Dinner

So my new favorite blog is Ree Drummonds Pioneer Woman.  And my new favorite recipe is her yum-o drip beef!!  Words can't describe! 

Here's the run down...I make this in the crock pot, because well, why wouldn't you??  Low for 8 hours or high for 6.

Ingredients


1 whole Beef Chuck Roast, 2.5 To 4 Pounds

1 can Beef Consomme Or Beef Broth

3 Tablespoons (heaping) Italian Seasoning

1 teaspoon Salt

¼ cups Water

½ jars (16 Oz) Pepperoncini Peppers, With Juice

Buttered, Toasted Deli Rolls

Preparation Instructions


Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.



Another one from Ree.  Bob has said these are the BEST potatoes he's EVER had!  Put them over top by melting some cheddar cheese, and topping them with some sour cream.  Some crumbled bacon would made them sublime!!

Crash Hot Potatoes


Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6


Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown - PERFECTION on a plate!!