Posts Tagged ‘banana peppers’


Slow Cooked Shredded Pepper Beef

June 9, 2017

I love using the slow cooker during all seasons. As it’s getting warmer out, it is nice not to add to the heat with the oven. This main dish is incredibly simple and the results are versatile. We had it alongside roasted potatoes the first night, and then had it in sandwiches for lunch several other days that week. It would also be a yummy taco or enchilada filling. Mmmmm….

You will need:

  • 1 1/2 – 2 1/2 lb pot roast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 2 yellow onions, halved and sliced
  • 1 1/2 c beef stock
  • 6 oz hot banana pepper rings (we used jarred)
  • 1/4 c of the liquid from the hot banana pepper jar
  • 3 cloves garlic, thinly sliced

20170603 Pepper Beef 02

Then you will…

  1. Season the pot roast with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Sear the pot roast, 5 minutes on each side.
  4. Place your onions in your slow cooker.
  5. Add the pot roast.
  6. Add the stock, banana peppers and their liquid, and the garlic.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the roast from the slow cooker and shred.
  9. Return and mix with the sauce. Allow to cook another 15 minutes or so to give the sauce time to soak into the meat.

Italian Crescent Ring

December 18, 2015

20151115 Italian Crescent Ring

D loves Italian sandwiches. I love hot appetizers. This combines the best of both. Ever better: it can be prepared ahead of time. Once it is assembled, simply cover it in plastic wrap and refrigerate until you want to bake it.

You will need:

  • 2 cans (8 oz each) crescent roll dough
  • 3 oz prosciutto
  • 5 oz hard salami
  • 12 oz roasted red peppers, drained and patted dry and roughly chopped
  • 12 oz banana peppers, drained and patted dry and roughly chopped (choose mild or hot depending on your taste preference)
  • 6 oz provolone slices
  • Salt and pepper, to top

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Form a ring with the dough, overlapping the wide ends and allowing the points to stick out.
  3. Layer the prosciutto and salami along the wide ends around the ring.
  4. Top with the roasted red and banana pepper pieces.
  5. Top with the provolone.
  6. Pull the pointed ends over the top of the filling and tuck under the wide end.
  7. Sprinkle top of the dough with a little salt and pepper.
  8. Bake 15-20 minutes, or until the dough is golden and the cheese melted.
  9. Allow to cool at least 5 minutes before removing from the baking sheet.
  10. Serve as a ring or cut into slices.


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