The Meat Recipes that Persuade Ella to Go Unvegatarian

Yes, some meat recipes are so delicious that I just have to go unvegatarian and eat them. My top two are Jalapeno Popper Chili and Pepperoncini Beef Sandwiches.

Blatant Plagiarism: ourbestbites.com, melskitchencafe.com

Pepperoncini Beef Sandwiches

Yields 12

These yummy and versatile sandwiches are great for a crowd, they have a prep-ahead freezer friendly option, and feature plenty of melted provolone cheese. I'm not too sure what else you want out of life in general.

Ingredients

1. 1/2+ tsp. kosher salt
2. 1/2+ tsp. freshly ground black pepper
3. 2 tablespoons of olive or cooking oil
4. 3 lb. beef roast, trimmed of excess fat
5. 4-5 cloves garlic, minced or pressed
6. 1 16-oz. jar sliced pepperoncinis, undrained
7. optional: 1 small packet dry Italian dressing
8. Crusty sandwich rolls (for sandwiches)
9. Sliced provolone cheese (for sandwiches)

Instructions

1. Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
2. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
3. For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Notes

1. Freezer Instructions: Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze.
2. When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.

By Our Best Bites

Adapted from Allrecipes

Slow Cooker Jalapeno Popper White Bean Chili

YIELD: SERVES 6-8

I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.

INGREDIENTS

• 1 cup chopped yellow or white onion
• 2 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, finely minced or pressed
• 1/2 cup red or yellow bell pepper, small diced
• 1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14-ounce) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernels
• 6-8 slices bacon, cooked and crumbled or chopped

DIRECTIONS

1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

Recipe Source: adapted from Everyday Reading by way of Sweet, Treats and More by way ofCinnamon Spice (basically, I altered the amount of dry beans just slightly, used chicken breasts instead of thighs and adapted the method ever so slightly)