The Chicken Tomato Crapshoot was...well, okay. I can't tell if it was too tomato-y or what, but I would give it a solid 6 out of 10. It was just kind of "meh." And as we all know, "meh" falls squarely between "hmm" and "blech."
It should be noted, however, that I was on my last ounce of patience with the small child yesterday, and that may have contributed to my annoyance and overall feeling of blah. Thursday was not a good day for me or the Bear. Lots of butting heads and whining. Fun stuff.
Today's recipe comes to us all the way from Hobbs, New Mexico. A very, very, very nice person by the name of Kori Z sent this to me yesterday, and it was just in time, too. We tend to not cook on Friday, so I wasn't sure what I was going to do today. But Kori was prepared and very thoughtfully sent me this recipe for Italian Beef in the crock-pot. It's from her friend Beth, and apparently, Beth's nickname is "Beef." And so, the actual name of this is "Beef's Italian Beef." Very clever. :-)
Personally, I don't care what it's called - it just sounds delicious.
I'll definitely have to try this one next week, but while it makes me happy, it makes me sad, too. See, Kori was supposed to take over next year as President of Junior League. She had been waiting in the wings for several years, and but in October, her husband accepted a new job in New Mexico. I didn't know Kori very well before she left, but I had a feeling she and I would have probably been good friends. That bums me out. But here's hoping she starts a chapter of Junior League in Hobbs!
Best wishes, Kori, and thanks for sending the recipe!
Beef's Italian Beef
1 packet au jus gravy mix
1 packet Good Seasonings italian dressing
1 beef rib roast (2-3lb)
2 cups water
12-15 pepporchini peppers, plus more for garnish
Mix au jus and dressing mix with water and pour over roast in crock pot. Add peppers. Cook on low for 8 hours. Remove cooked pepporchinis & shred beef. Serve on toasted ciabatta rolls. Garnish with chopped pepporchini and a slice of provolone.
It should be noted, however, that I was on my last ounce of patience with the small child yesterday, and that may have contributed to my annoyance and overall feeling of blah. Thursday was not a good day for me or the Bear. Lots of butting heads and whining. Fun stuff.
Today's recipe comes to us all the way from Hobbs, New Mexico. A very, very, very nice person by the name of Kori Z sent this to me yesterday, and it was just in time, too. We tend to not cook on Friday, so I wasn't sure what I was going to do today. But Kori was prepared and very thoughtfully sent me this recipe for Italian Beef in the crock-pot. It's from her friend Beth, and apparently, Beth's nickname is "Beef." And so, the actual name of this is "Beef's Italian Beef." Very clever. :-)
Personally, I don't care what it's called - it just sounds delicious.
I'll definitely have to try this one next week, but while it makes me happy, it makes me sad, too. See, Kori was supposed to take over next year as President of Junior League. She had been waiting in the wings for several years, and but in October, her husband accepted a new job in New Mexico. I didn't know Kori very well before she left, but I had a feeling she and I would have probably been good friends. That bums me out. But here's hoping she starts a chapter of Junior League in Hobbs!
Best wishes, Kori, and thanks for sending the recipe!
Beef's Italian Beef
1 packet au jus gravy mix
1 packet Good Seasonings italian dressing
1 beef rib roast (2-3lb)
2 cups water
12-15 pepporchini peppers, plus more for garnish
Mix au jus and dressing mix with water and pour over roast in crock pot. Add peppers. Cook on low for 8 hours. Remove cooked pepporchinis & shred beef. Serve on toasted ciabatta rolls. Garnish with chopped pepporchini and a slice of provolone.
RSS Feed