Steak Bites with Garlic Butter

INGREDIENTS:

2 pounds of steak, I used beef tenderloin, cut into bite-size pieces

4 cloves garlic, minced

¼ cup butter

¼ cup white wine

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon ground pepper

DIRECTIONS:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.

Heat a large cast iron skillet to medium-high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise, the steak will steam, rather than sear.

Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove it and set aside.

Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.

Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.

Store leftovers in the fridge for a few days or freeze in an airtight container.

Slow Cooker Mississippi Pot Roast

Ingredients:

3-4 lbs chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
4-5 pepperoncini peppers
1/2 cup unsalted butter
1/4 cup water
Salt and pepper to taste
Directions:

Place chuck roast in the slow cooker.
Sprinkle ranch dressing mix and au jus gravy mix over the roast.
Add pepperoncini peppers around the roast.
Place butter on top of the roast.
Pour water into the bottom of the slow cooker.
Cook on low for 8 hours, until meat is tender and shreds easily.

Slow Cooker Amish pot roast

Ingredients

3 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ cup soy sauce
1 cup prepared coffee
1 tablespoon Worcestershire sauce
1 large white onion, halved and thinly sliced
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Fresh ground black pepper (to taste)
fresh chopped parsley, to garnish (optional)
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast to the pan, and sear on all sides until fully browned, but not cooked through. Remove roast from the skillet and place in the slow cooker.
2. Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast on all sides with your hands.

3. Add the onions and bay leaves around the roast, and add the coffee, soy sauce, and Worcestershire sauce over the ingredients.
4. Cover slow cooker and turn on LOW power for 9 hours. Avoid removing the lid for at least 8.5 hours.

5. After 8.5-9 hours, remove the lid, and discard the bay leaves. Remove the roast from the crockpot. Place on a plate and cover with aluminum foil.

Discard excess grease floating on top of the crockpot using a spoon or paper towel.
6. In a small bowl, combine the cornstarch and cold water. Whisk together until well blended. Add the cornstarch mixture to the brown onion gravy, and stir until combined. Cover the slow cooker, turn power to HIGH, and allow gravy to thicken for about 20 mins.

7. Shred the pot roast using two forks. Once sauce is thickened, add the beef back into the gravy, and stir. Allow to sit until the beef is brought back up to temperature, about 5 mins.
Remove lid and serve from the crockpot onto individual plates using a ladle.
Garnish with parsley (optional), 

Crockpot Ribs Recipe

Ingredients
6 pounds St. Louis-style pork spareribs or baby back ribs (see note)
3 tablespoons smoked paprika or regular paprika
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ teaspoon crushed red pepper flakes
24 ounces BBQ sauce store-bought or homemade (1 jar) – Blue’s Hog original recommended
¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)
direction :
Set the slow cooker to low and spray with non stick cooking spray. (I always spray the underside of the lid to help with cleanup.)
Remove the silver membrane from the back of the ribs. Here’s a video with instructions. (You might have bought ribs with the membrane removed, and if so, skip this step.)
6 pounds St. Louis-style pork spareribs
In a small bowl, whisk together the paprika, brown sugar, salt, black pepper and red pepper flakes. Rub the dry-rub mix evenly over the ribs.
3 tablespoons smoked paprika,3 tablespoons brown sugar,1 tablespoon kosher salt,1 tablespoon ground black pepper,½ teaspoon crushed red pepper flakes
Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.
24 ounces BBQ sauce
Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.
¼ cup apple cider vinegar
Cover and cook on low 5-6 hours or until the meat is fork-tender.
Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups.
To serve, slice the meat between the bones and serve with barbecue sauce