Friday, January 21, 2011

pepperoncini beef sandwiches

sorry, i don't have a pic of the sandwiches themselves. jamie and i ate them. please enjoy looking at the pepperoncini picture i lifted from the internet instead. here is the scoop, i recently placed a message on a forum that i often frequent requesting ideas of what to do with a chuck roast. i am tired of the same ol'pot roast, beef stew, etc.... one poster suggested her favorite grubbin' barbecue recipe and i went for it. it is sooooo easy and flavorful. i did tone it down a bit, so it would not be quite as spicy, but it still has a bite, so much so the kids would not touch it. here is what ya do....

in your crock pot before bed or work, on low throw in a chuck roast, one jar of undrained sliced pepperoncinis and a clove of smashed garlic. that is it. let it cook long and slow till the roast falls apart. shred with a coupla forks and viola, dinner! what i did was toast some sub rolls with provolone and then piled the beefy goodness on top. i thought they were delicious. jamie liked it, but  i don't think he loved it. i could tell they were a bit spicy for him. they were not that spicy folks. he just doesn't like anything with a kick. he ate the whole thing though. i am guessing he figured he'd better because i was not fixing anything else. enjoy.

Friday, January 14, 2011

dottie's eggs

well, it looks like my girl dottie is finally a happy camper because she is laying! ain't they purdy? her eggs are not dark like her roommate ruby's but just as lovely, all terra cotta and speckly.

i now know i picked the perfect name for my christmas gift. enjoy.

Tuesday, January 11, 2011

caramelized onions

i love these things! they are so freaking easy to make and i could eat my weight in them. now, let me tell you, that would be a lot onions my friend. i made this batch for a specific recipe, but it just reminded how much i do adore them and how versatile they are. you need a little patience to make them, but they are well worth the effort. caramelized onions are divine on burgers, pizzas, soups, a hunk of bread, so many things. you just make a batch and keep them in the fridge, covered.

here is what ya do: beth's caramelized onions

heat a pan over medium with a couple of tablespoons of butter and a tablespoon of oil. it can be olive, canola, vegetable, your favorite. now evenly slice four medium to large onions, no more than four. you don't want to crowd the pan with too many onions or they will not caramelize properly. now sprinkle a tablespoon of dark brown sugar all over your sliced onions. here is where the patience comes, stir often over the next thirty minutes or so, making sure your heat is not too high and you are not burning them. they should become brown, but not black! turn the heat down. you might also have to go a bit longer than thirty minutes, but you can not rush those babies. once you feel they are done, sprinkle with some chunky salt and freshly ground pepper. cool or eat warm right from the pan! yum. enjoy.

Tuesday, January 4, 2011

one ingredient "ice cream"

the new year is here and so is the "diet" resolution for you, me and probably every other person on the planet. well, if you love ice cream and like bananas, this recipe is for you....banana ice cream! take two or three ripe, but not mushy bananas, slice, place on a plate in your freezer till hard. now then toss the frozen slices into your food processor  pulsing till you have ice cream or a close facsimile. this is actually good, granted that you like bananas. i was thinking that some chocolate syrup drizzled on top would be yummy as would a few chopped nuts or some peanut butter warmed in the micro. now we're talking. enjoy.

ps-i know, i know, way crappy pic, sorry. i didn't really try.