Tuesday, November 18, 2014

Jayne Layne's Pepperoncini Beef with Provolone Hot Sandwiches


Pepperoncini Beef and Provolone Hot Sandwiches

 Jayne treated us to these amazing beef sandwiches the other night for Cooking Group.   This is a great slow cooker recipe...just place the browned beef, pepperocini and garlic in your slow cooker on high...six hours later you will have a wonderful juicy beef roast ready to shred and place on toasted buns.  Kelley and I loved dipping these sandwiches in the rich pan juices for a French Dip like sandwich.  These are scrumptious!   For those of us who weren't home when Jayne brought Cooking Group dinner over...she started it in our slow cooker for us!   Everyday I am reminded about how much I love Cooking Group!  I hope you have started one of your own and love it too!


3 lb. beef roast, seasoned with salt and pepper
13 ounce jar chopped pepperocini plus liquid
5 larges cloves garlic, minced
12 hard rolls, sliced in half

In hot skillet place a little oil.  Brown roast on all sides over medium high heat.  Place roast in crock pot with pepperocini and juices and minced garlic.  Cook in slow cooker on high for 6 hours.   The simplest way to test when the beef is done is by inserting a fork into the beef.  If it goes in and out easily it is done! Shred beef using two forks and stir beef into sauce. 
Toast buns under broiler for 30 until lightly browned.  Spread mayonnaise over inside of buns.  Top buns with shredded beef.  Lay piece of provolone cheese over beef.  Place and beef and cheese sandwich under broiler for 30 seconds or until cheese melts.  Add the top bun and serve.  You will love dipping these delicious sandwiches in the pan juices! Enjoy!

Wednesday, November 5, 2014

Cooking Group ~ Kelley Miller's Easy Tortellini and Spinach Soup



Easy Tortellini and Spinach Soup

A hot bowl of soup on these cold fall and winter nights served with some fresh bread really hits the spot. I love soup!  Don't you?  You know I LOVE trying new recipes...so I was so excited to try Kelley's soup today!  And it's a hit!  It is super fast, easy and delicious so I know you'll love it too!  You can add some cooked chicken to this soup if desired.  If you are adding chicken, add a little extra chicken broth as well. This recipe will serve six.


1 tablespoon butter, or olive oil
4 cloves garlic, minced
2 (14 ounce cans) chicken broth
9 ounce package cheese tortellini
course salt and fresh ground pepper to taste
14 ounce can stewed tomatoes (favorite: Muir Glen Fire Roasted Tomatoes)
1/2 bunch fresh stemmed spinach
handful fresh basil, chopped or 1 teaspoon dried
1/4 cup grated Parmesan cheese, garnish

Melt butter in large pot.  Saute garlic in butter over medium heat for a minute.  Stir in broth and tortellini.  Bring to a boil.  Season with salt and pepper. Simmer 5 minutes.  Add tomatoes, spinach and basil.  Simmer 10 minutes.  Garnish with Parmesan cheese and serve with crusty bread.  Now how easy was that?

Here are all of the ingredients measured and bagged for cooking group.

Wednesday, October 29, 2014

Cooking Group~ Kelley Miller's Shrimp Portifino


Shrimp Portofino


Here's another favorite meal from Cooking Group for you all to try.  Kelly Miller brought this amazing dinner the other night.  It was really pretty fast to prepare and tasted amazing! It's great for a fast weeknight meal but elegant enough for a dinner party too!  I love it!


 5 tablespoons butter, divided
2 cloves garlic, minced
1 lb. large raw  shrimp, peeled and deveined
1/3 cup white wine
3/4 cup cream
scant 1/4 cup lemon juice
2 tablespoons Italian breadcrumbs
4 cups baby spinach
handful of pine nuts for garnish
1 lb. thin spaghetti


Bring a large pot of water to boil and cook the pasta while you are making the shrimp sauce.   In large heavy skillet, melt 2 tablespoons butter, Saute garlic in butter for 30 seconds.  Add shrimp saute for 30 seconds.  Add white wine and saute for 2 minutes, until shrimp are opaque. Remove shrimp from pan and set aside, leaving the sauce in the pan.  Cover shrimp with foil to keep warm. Bring sauce to a simmer and add cream. Simmer 3 minutes. Stir in lemon juice.  Remove from heat and whisk in 3 tablespoons of butter, 1 tablespoon at time until melted.  Season with salt and fresh ground pepper. Stir in bread crumbs. Return to heat and add spinach and cook until spinach wilts, just a minute or two.  Stir in shrimp and serve over hot pasta. Garnish with pine nuts, serve with crusty bread and enjoy! 


Tuesday, October 21, 2014

Dutch Oven Crusty Bread


Dutch Oven Crusty Bread

Our visit home to Salt Lake City over the 4th of July this summer was so much fun!   I always come home with some new favorite recipes and this Dutch Oven Crusty Bread is one of them!  My cute nephew Sam Owens, just started college, and I was so impressed to find out he has become a real bread maker!  He treated us to this family recipe of fresh bread every day!  Every night he would quickly stir together this bread dough and let it sit overnight on the counter.  In the morning, he would bake his bread and we would quickly eat it all up!  Sam's bread is so fantastic and so simple, I had to have him give me a demonstration and share his recipe with me!  Sam demonstrated just how quick you can throw this bread together, no kneading required!  It's just a quick stir and then let the dough stand and rise at room temperature for 12-24 hours before baking in a hot dutch oven.  How easy is that?!  How delicious?  Make it and you'll see!     
3 cups unbleached all-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water

In medium mixing bowl, stir together flour, yeast and salt.  Add warm water and stir with wooden spoon just until mixed.  Cover with a piece of plastic wrap and let sit overnight, or for 12-24 hours.  Heat a dutch oven, size 22 -28 Le Cruset, in the oven at 450 degrees for 30 minutes.  Risen dough will be sticky.  Pour risen dough onto heavily floured counter top and lightly shape into a round loaf.  Remove hot pot from oven and carefully set dough in pot.  Cover with lid and return to oven to bake at 450 degrees, covered, for 30 minutes.  Remove lid and bake 5-10 more minutes.  Remove from oven and carefully remove bread from pot and place on a cooling rack.  Enjoy this delicious crusty bread hot by itself or with any meal!  

I made this batch of bread with some whole wheat flour.  The recipe calls for white flour, which is my favorite flour to use for this bread.

Monday, October 20, 2014

Cooking Group~ Jayne Layne's Honey Butter Pork Roast

Honey Butter Pork Tenderloin
Jayne Layne brought this delicious dinner tonight.  It was really fast and simple.  She brought a zip lock bag of potatoes, so I could whip up some mashed potatoes while making the roast.  We loved this!  Jayne brought the pork already seasoned and placed in the Pyrex ready for me to cook with the other ingredients measured out.  Can I just say...I am LOVING Cooking Group!!!  And I hope you are too!

1 Pork Roast, seasoned with salt and pepper
3 tablespoons butter
3 tablespoons honey
1/4 cup white wine or 3/4 cup water

Preheat oven to 375 degrees.  In large heavy OVEN PROOF proof skillet, like a Le Cruset skillet, melt butter and honey on stove top.  Brown roast on all sides in the butter and honey. Transfer the skillet with the roast in it, to oven and roast for 15-20 minutes.  Remove skillet and roast from the oven and place roast on a platter.  Cover with foil.  Place skillet with sauce back on stove top and simmer sauce until thickened, about 5 minutes.  Slice roast and place on platter.  Pour sauce over sliced pork roast and serve with mashed potatoes.

Tuesday, October 14, 2014

Cooking Group~ Melanie Bunker's Pasta Milano


Pasta Milano
 Melanie Bunker brought us one of her family's favorites!  We loved it too!

2 boneless, skinless chicken breasts, seasoned with salt and pepper
16 ounces fettuccine pasta or other favorite pasta
2 tablespoons butter
4 cloves garlic, minced
1 cup sun dried tomatoes, chopped
2 cups chicken broth divided
2 cups heavy cream
2 tablespoons vegetable oil
handful fresh basil, chopped

Bring a pot a water to boil.  Prepare pasta according to package directions, while you cook the chicken and make the sauce. In a large skillet, over medium heat heat oil and cook chicken until browned on both sides and cooked through.  While chicken is cooking make sauce.  In a large sauce pan over low heat, melt butter and add garlic. Saute for 30 seconds. Add the tomatoes and 1 1/2 cups of the chicken broth, increase to medium heat and bring to a boil. Reduce heat and simmer uncovered for 10 minutes or until tomatoes are tender.  Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a wooden spoon.  Season with salt and fresh ground pepper to taste.  When chicken is done cooking, remove it from pan and set aside. Cover to keep warm.  Add 1/2 cup of chicken broth to pan juices and simmer to reduce slightly.  Add this to the cream sauce and stir in the basil. Tear chicken into bite sized pieces and stir into cream sauce.   Serve sauce over pasta and garnish with fresh grated Parmesan.   Serve with plenty of crusty bread.

Here's all of the ingredients Melanie delivered today for Pasta Milano.

Wednesday, October 8, 2014

Cooking Group~ Kelley Miller's Pork Loin with Cherry Wine Sauce

Pork Loin with Cherry Wine Sauce
Pork loin is notoriously a really fast entree to prepare, which is one reason I love to make it. This recipe has an amazing cherry wine sauce which is the real kicker, making this dish really sing!  Kelley Miller wowed us with this delicious meal the other night.  She threw in a bag of new potatoes to go along with the main course.  Kelley had the meat already cut and seasoned in a zip lock bag, the sauce ingredients measured out and in a small plastic container, butter and fresh parsley were also measured out and in small zip lock bags.  The cooking part was simple and fast and tasted positively gourmet!  Hope you enjoy it too.  This would make a great, quick Sunday dinner.


1 cup ruby port or other sweet red wine
1/3 cup dried cherries
4 teaspoons seedless raspberry jam
1 teaspoon Dijon mustard
1 tablespoon vegetable oil
1 1/2 pounds pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon butter
fresh parsley to garnish


In a small bowl combine wine, cherries, jam and mustard. Heat oil in large non stick skillet over low.  Heat for 2 minutes.  Cut the pork crosswise into 16 pieces, sprinkle evenly with salt and pepper.  Place pork in hot pan. Cook 4 minutes on each side or until browned.  Remove pork from pan and keep warm. Stir wine mixture into pan, scraping to loosen brown bits.  Increase temperature to high and bring liquid to a boil.  Cook until reduced to 1/2 cup, about 3 minutes.  Remove from heat and stir in butter with a whisk.  Serve sauce over pork, garnish with parsley.  Serve with roasted new potatoes.
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