Saturday, April 21, 2018

Pick a Picpoul to enjoy al Fresco This Summer #FrenchWinophiles

This month, we at the French Winophiles, are showcasing Picpoul de Pinet.  Picpoul is a grape grown in the Languedoc region of France.  This exploration is being hosted by Cam of Culinary Adventures with Camilla.  Cam gave us a little Sneak Peek of the event.

I went to my closest local wine store.  The owner there is wonderful and will search out any wines that I need for these groups to which I belong.  I told him I needed Picpoul.  He was not familiar with this wine but looked it up and told me he would work on getting me some along with the other wines that were on my list.

About a week later, he contacted me and said that my wines were in however his distributor had no more Picpoul and did not know when he would get more as Picpoul has a very limited bottling.  His distributor had told him that only 900 cases of Picpoul are bottled each year.

I thought I was going to have to take a trip down to the City and try my luck there but then I got the great news that we were all being sent samples of this wine.  I received two bottles of Picpoul de Pinet.  

Today, I am showcasing the 2016 bottling from Cave de Pomerols.  It sells on for $11.99 per bottle.  I received no monetary compensation for this post and all opinions expressed are completely my own.

I have yet to open the bottle from Gerard Bertrand.  I am hoping to invite our friend, Gassan, who owns the local wine store, over to taste this wine with us just as soon as our remodel is completed.

I did share the bottle of Cave de Pomerols with our friends, the Bendas.  I served it with a Rustic Shrimp Cocktail and it paired perfectly however I think this wine is wonderful all by itself.

It pours a beautiful golden yellow.  It is crisp and dry but very smooth with no acidic bite.  It smells like a garden to me.  The first sip was very surprising as I am not use to such distinct floral undertones.  I LOVED it.  Which really kind of surprised me because I have always preferred "oaky" whites.

The first thing I thought, upon tasting this wine, was how wonderful it was going to be relaxing by the pool with a glass.  It is like sipping Summertime.  

Picpouls are known for their perfect pairings with seafood of all sorts.  The smooth floralness (is that a word?  It is now) neutralizes the salt and iodine found in shellfish.  I think it would be amazing with raw oysters.  I was hoping to do so when I open the next bottle but the "r" months are nearly over so I will wait until the fall and order up a few more bottles.

I'm very anxious to see what the others thought.  I am including links to all of their articles so you can check them out.  You are also invited to join us as we discuss our pairings today at 11 AM ET on twitter using #Winophiles and #Languedocwines.

More posts on Picpoul de Pinet

  • Michelle of Rockin Red Blog says, "Picpoul...Take Me Away."
  • Wendy of A Day in the Life on the Farm encourages us to Pick a Picpoul to Enjoy al Fresco This Summer.
  • Susannah of Avvinare features Picpoul de Pinet - A Refreshing White from the Languedoc.
  • Jill of L'Occasion shares Mediterranean Bliss: Picpoul de Pinet.
  • Jeff of FoodWineClick! pairs Picpoul de Pinet and Steak Tartare Redemption.
  • Nicole of Somm's Table writes Cooking to the Wines: Font-Mars Picpoul de Pinet with Crab Cakes and Fennel-Apple Salad.
  • Payal of Keep the Peas posts A Lip-Smacking Lip-Stinger: Picpoul de Pinet.
  • David of Cooking Chat makes a case for Picpoul Wine with Pesto and Other Pairings.
  • Lauren of The Swirling Dervish says Picpoul de Pinet: Your Go-To Wine for Spring.
  • Lynn of Savor the Harvest asserts The Single Variety Wine For Summer- Picpoul de Pinet.
  • Gwendolyn of Wine Predator has Picpoul Goes Southern with Shrimp and Grits.
  • Rupal of Syrah Queen will also have a title soon.
  • Jane of Always Ravenous pairs Halibut with Spring Vegetables and Picpoul Wine.
  • Robin of Crushed Grape Chronicles shares Picpouls from Pinet and California and a Seaside Pairing
  • At Culinary Adventures with Camilla, she’s Pairing Bourride à la Sétoise with Picpoul From France to California's Central Coast.

Spring Vegetable Minestrone with Chicken Meatballs #SoupSaturdaySwappers

We are celebrating Spring with Camilla of Culinary Adventures with Camilla this month at Soup Saturday Swappers.

I wish I were celebrating Spring for real.  As I write this post we are having snow flurries here in Michigan.  It is April 17th.  I don't know that Spring is ever going to Spring.

The only good thing is that our group is sharing a slew of soup recipes today that will help keep me warm as I dream of Spring springing.

The soup I am sharing with you today is a wonderful celebration of Spring.  In fact, I first made it as the first course for our Easter dinner.  Not this past Easter but the previous Easter of 2017.  I'm not sure why I didn't share it with you at that time but.....better late than never.  Perhaps it was providence because it fits this months Soup Swapper theme perfectly.

I ground my own chicken to make the meatballs for this soup but you can certainly buy ground chicken or even ground turkey at your grocers.   I just happened to have a lonely chicken breast in the refrigerator so I used it.

The chicken meatballs really are the star of this brothy soup chock full of baby spinach, carrots and pasta.  I found this recipe in the April 2012 issue of Bon Appetit and have made it several times with great results.  

You can use any Spring vegetables you have on hand.  I often add peas, zucchini and/or summer squash with great results.  Use any small pasta you have on hand.  I used stars in the soup pictured above but have used larger, small pasta and was happier with the results.

Please stop by and see the other Spring Soup offerings linked at the bottom of this post.  You will be glad you did.

Interested in joining us on the third Saturday of each month?  Just leave a comment below with a link to your blog and I will be happy to add you to the group.

Spring Minestrone with Chicken Meatballs 
slightly adapted from Bon Appetit

6 oz. ground chicken
1/2 c. Italian seasoned dry breadcrumbs
6 T. freshly grated Parmesan cheese, divided
4 cloves garlic, minced, divided
1 large egg, lightly beaten
salt and pepper to taste
2 T. olive oil
1 leek, white and light green, well washed, sliced into half moons
7 c. chicken broth, store bought or homemade
3/4 c. small cut pasta
2 carrots, scraped and sliced
2 handfuls baby spinach leaves

Combine the ground chicken, bread crumbs, 3 T. Parmesan, 2 cloves garlic, egg, salt and pepper.  Form into 1/2" meatballs.  I used my cookie scoop.

Heat oil in soup pot over medium heat. Add meatballs and cook until golden brown all over, 3-5 minutes. Remove from pot to a plate and set aside.

In the same pot, add the leek.  Cook and stir for a minute or two and then add the remaining two cloves of garlic.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan.  Add the chicken broth and bring to a boil.  Stir in the pasta and carrots.  Cook for about 8 minutes.  Add meatballs and cook for another 3-4 minutes until pasta is al dente, carrots are tender and meatballs are cooked through with an internal temperature of at least 165*.  

Stir in the spinach and the remaining 3 T. of Parmesan cheese.  Taste and season with additional pepper, if needed.  Garnish with additional Parmesan cheese, if desired.  Print Recipe

More Spring Soups

Friday, April 20, 2018

Chimichurri Fish Tacos #FishFridayFoodies

We are sharing Latin American Fish/Seafood recipes today under the direction of  my friend, Karen of Karen's Kitchen Stories.  This is Fish Friday Foodies.

A couple of years ago, I asked some of my blogging friends to join me on my quest to add more fish and seafood to my diet.  I started this group and asked them to join me blogging a recipe on the 3rd Friday of each month.  The response was immediate and overwhelming.  Not only did they join but they volunteered to choose themes and host each month as well.  One of them even created the great graphic that you see above.

It is a wonderful group and every month I pat myself on the back for thinking of it and for offering it out to my blogging community.  They are some of the nicest and supportive people I have had the pleasure of meeting.

Of course, most of them I only know virtually, but a couple of them I have actually had the opportunity to meet in person and they have been everything I knew they would be.  We love having new members. If you are a blogger and would like to join us, just leave a comment below with your blog url and I will be happy to add you to the mix.

Chimichurri sauce is a raw sauce that originates from Argentina.  It is wonderful on grilled chicken and even steaks.  It is also amazing on fish as I discovered when I made these Seafood Skewers with Chimichurri a couple of years ago.  When I saw this month's theme I knew I wanted to revisit this sauce again.

I decided to go with Fish Tacos because Tacos=Latin America in my mind.  Most Chimichurri includes citrus juice and/or vinegar.  I did not add it this time because I wanted to marinate my fish in the sauce and I didn't want it to start cooking from the acid in the juice or vinegar.

Chimichurri normally uses Flat Leaf Parsley.  For today's version I used regular, curly parsley and added some cilantro.  You can use any white fish that you prefer. I had some Mahi Mahi in the freezer so I pulled that out.  I covered it with the Chimichurri while it was still frozen and allowed it to thaw in the marinade.

Once thawed it cooked quickly on a hot grill pan for about 5 minutes per side.

While the fish grilled, I warmed up corn tortillas in a dry cast iron skillet until they browned lightly and were warmed through.  Wrap them in a linen towel as they come out of the skillet to keep them warm.

I made a tartar sauce using Avocado Mayo, Lime Juice and Diced Jalapenos.

I tossed the tartar sauce with some shredded cabbage.

When the fish was done cooking, I broke it into chunks and placed it on the warmed tortillas.  Spooned some of the Chimichurri marinade onto each one and then garnished them with the slaw and avocado slices.

Once I started cooking, the entire meal was ready in less than 20 minutes.  They were so delicious!!! 

We had been out running errands during the day and almost went out for Mexican instead of heading home to prepare dinner.  I remembered that I wanted to make these tacos and suggested we go home instead.  I am so happy I did. 

These tacos were amazing, much better than we would have gotten at a restaurant.  Frank made us up some of his Fantastic Margaritas and we had an amazing meal that would have cost us $50 had the two of us eaten out.

You will find the links for other Latin American Fish/Seafood Recipes at the bottom of this link just in time to help you plan your Cinco de Mayo Fiesta!!

Chimichurri Fish Tacos

12 oz. Mahi Mahi (or other white fish) fillets
1 small bunch parsley
1/2 bunch cilantro 
3 cloves garlic
1/4 t. cumin
dash of crushed red pepper
1/4 c. olive oil
salt and pepper to taste
6 corn tortillas
1 c. shredded cabbage
1/3 c. avocado mayo
1 T. diced, pickled jalapenos
1 t. juice from pickled jalapenos
1 t. lime juice
avocado slices, if desired

Place the parsley, cilantro, garlic, cumin and crushed red pepper in the bowl of a food processor and pulse a couple of times.  Add the olive oil and puree to desired consistency.  Taste and season with salt and pepper as needed.

Place the fish into a shallow dish and cover with the Chimichurri.  Place in the refrigerator for up to 8 hrs., until ready to cook.

Spray a grill pan with cooking spray and heat over high heat.  When the pan is hot, remove the fillets from the Chimichurri allowing some to remain on the fillets and reserving the remaining marinade.  Place the fish fillets onto the grill pan and cook for about 4-5 minutes per side, depending on the thickness of the fillets.  The fish should flip easily, if it sticks to the pan, let it cook a few minutes longer.

Heat the corn tortillas by placing a dry cast iron skillet over high heat.  Add the tortillas, one at a time and cook for about 30 seconds per side, until light brown spots appear.  Wrap in a linen towel as they are done cooking to keep warm.

Combine the mayo, jalapenos, pickling juice and lime juice in a small container.  Pour over the shredded cabbage and toss to combine.  (This can be made ahead and refrigerated until ready to serve).

When the fish is cooked, break into chunks and divide between the tortillas.  Top with the reserved Chimichurri.  Divide the slaw between the tacos and garnish with avocado slices, if desired. Print Recipe

More Lovely Latin American Fish and Seafood

Thursday, April 19, 2018

Orange Blossom Bundt Cake #BundtBakers

I am happy to be hosting Bundt Bakers this month.  I chose the theme Flowers because I, for one, am sick to death of the April Showers and more than ready for some May Flowers.

I asked the others in the group to bake a cake that celebrated Spring.  I suggested Rose Water or Lavender in the batter.  Or perhaps decorating with candied or sugared flowers.  I would even accept a Bundt that was made in a flower shaped pan.  No hard and set rules, only a theme to help us create a Springtime cake just in time for our readers to prepare for Mother's Day.

You will find links to all of their recipes at the bottom of this post.  I can't wait to see what they made.  They are such a creative group.

One of my blogging friends, Karen of Karen's Kitchen Stories, had recently hosted a giveaway from Nielsen-Massey and I was the lucky winner.  I received a bottle of their Vanilla Bean Paste.  I knew when it arrived that it was going to be used in whatever I created for this event.

I also was in possession or some Rosewater, Lavender and Orange Blossom extracts which is one of the reasons I chose this theme.

I found a wonderful recipe that included both the Orange Blossom Water and the Vanilla Bean Paste. Unfortunately when I went back to link to it for this post, the owner has since marked it as private and I am unable to get back into the site.  The name of the blog is How to be a Housewife.

If  you don't have vanilla bean paste you can use pure vanilla extract but I would recommend that you get some of this paste when you are able.  It really elevates the flavor to the next level.  Of course, that is only my personal opinion but it is 100% honest and I think you will agree.

This cake was very delicious.  Not too sweet with a citrusy glaze instead of frosting which makes me very happy.  I took this over to our friends, the Benda's, when we were invited over for dinner.  It was a huge hit.

This is not a light and fluffy cake but dense, like a pound cake with a moist crumb.  I served it plain but it would also be nice with a dollop of orange scented whipped cream.

Orange Blossom Bundt Cake
adapted from How to be a Housewife

3 c. flour
1 1/2 t. baking powder
1 t. baking soda
pinch of salt
2 sticks butter, room temperature
1 1/2 c. sugar
1 T. orange blossom water
1 T. vanilla bean paste
6 eggs, room temperature
1 c. Greek yogurt
zest and juice of 1 orange
2 c. confectioners sugar

In small bowl combine the flour, baking powder, baking soda and salt.

In large bowl of stand mixer, fitted with paddle attachment, cream together the butter and sugar until light and fluffy.  Mix in the orange blossom water and the vanilla bean paste.  Add the eggs, one at a time, beating well after each.

With the mixer on low speed add one third of the flour mixture until incorporated.  Mix in 1/2 c. of the yogurt. Follow this with another third of the flour, the remaining yogurt and the final third of the flour.  Once incorporated, increase speed and beat about 2 minutes, until well blended.

Spread into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.

Let cool in pan on a cooling rack for 15 minutes before turning out of the pan onto the cooling rack to cool completely.

Combine the confectioners sugar and orange zest in a bowl.  Stir in a 1/4 c. of orange juice, add remaining orange juice, 1 tablespoon at a time until glaze is desired consistency.  You may not use all the juice.  If you do use all the juice and the glaze is still to thick add water, 1 tablespoon at a time until it is the consistency desired.

Place cooled cake on rack over a parchment lined baking sheet.  Pour glaze over the cake.  Remove cake to serving platter.  Print Recipe

Let's Take a Look at the other Flower Inspired Bundts


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Wednesday, April 18, 2018

Strawberry Shortcake Parfaits #FantasticalFoodFight

Put em up....Put em up.....this being said in my best Cowardly Lion voice.  

That's because I'm getting ready for a fight.  Not to worry though, this is a friendly fight.  We call it the Fantastical Food Fight.  No, we don't hurl food at each other.  Although that could be fun too.

We fight by taking the theme provided by our leader, Sarah of Fantastical Sharing of Recipes, and pit our recipe against those the others are sharing.  It is a ton of fun.  You can join us by signing up here.

Image result for strawberry shortcake characters

Our theme this month is Strawberry Shortcake.  No, not the character, whose image I found on Bing Images.

We are talking the dessert that is the epitome of Spring.  Each Spring, cooks around the world get excited to be able to enjoy local, fresh strawberries.  I personally think that Michigan strawberries, while not as big and beautiful as some from other States, are the best.  They are sweet and juicy and oh so delicious.  They are also not available until June.

This fight was looming and I wanted to make these individual Strawberry Shortcake Parfaits as our dessert for Easter.  Our Easter dinner always represents Spring, the season of rebirth, as we celebrate the rebirth of our Lord and Savior.

Strawberry Shortcake was the perfect dessert to serve even though I had to use California Strawberries instead of Michigan Strawberries.  So enough about the Strawberries.  Let's get on to the "shortcake".

Shortcake is defined as a sweet cake or biscuit.  You have those that insist on using biscuits as I did in this delicious Mixed Berry Shortcake.  Some use sponge cake, which is delicious, like these Strawberry Almond Sponge Cakes.

There are also many ways to serve your desired Strawberry Shortcake.  They can be individual like these that I'm sharing today or they can be made for a crowd.

This Strawberry Almond Torte is my husband's favorite form of Strawberry Shortcake.  This Strawberry Roll, contains all your favorite Strawberry Shortcake ingredients and makes a neat presentation.

You get the idea.  What Strawberry Shortcake requires is Strawberries and some kind of sweet cake or biscuit, which can also be cookies as we call them in the USA.  It usually contains some cream, whether it be whipped, frozen or a little of both.

These fun Strawberry Shortcake Parfaits contain all those elements.  Layers of cookie crumbs, pudding, strawberries and whipped cream combine to make a perfect ending to your dinner or to enjoy as a snack in the evening.  

They also make a pretty tasty breakfast....not that I would eat dessert for least not that I will admit LOL.

This is great to make when you are having company for dinner.  They hold up well in the refrigerator for a couple of days.  I would just wait to add the cookie garnish until you are ready to serve.

You will find links to all the other fighter's recipes below mine.  I think mine is a KO for sure.

Strawberry Shortcake Parfaits
makes 6 individual or 1 large Parfait

1 box Vanilla Wafer Cookies, 6 set aside and the remaining coarsely crumbled
1 (6 serving size) pkg Instant Vanilla Pudding, prepared per package directions
1 qt. strawberries, hulled and sliced
1 pint heavy (whipping) cream

Line up 6 individual parfait dishes.  I used stemless wine glasses.  Place a layer of cookie crumbs in the bottom of each.  Add a layer of strawberries.  Top each with 1/4 cup of the pudding.  Add another layer of cookies and strawberries and sprinkle with any cookie crumbs still remaining.  

Place the whipping cream into a chilled bowl from a stand mixer, fitted with the whisk attachment.  Beat at low speed.  Increase the speed gradually as the cream thickens until it is whipped, light and fluffy.  Fold the remaining pudding into the whipped cream.  Divide between each of the six parfaits.  Cover and refrigerate until ready to serve.  Garnish each parfait with one of the reserved cookies.  Print Recipe

More Strawberry Shortcakes

Tuesday, April 17, 2018

Rustic Shrimp Cocktail #KitchenMatrixCookingProject

A few friends and I are cooking our way through the Kitchen Matrix Cooking Project, a cookbook written by Mark Bittman.

It is really more of a guide than a cookbook.  This suits me perfectly because that is how I look at all cookbooks. This one just happens to be written as such.

Bittman believes, and I agree, that once you have the basics of a recipe the rest is all personal preference.  Mix and match as you please.  Don't like an ingredient?  Leave it out.  Love an ingredient that isn't mentioned?  Add it.  Bittman invites you to step out of the box and think creatively.  He doesn't use too many measurements.  He might call for garlic but it is up to you how much garlic you use, if any at all.

We have been cooking from the book for several months now and we post each Tuesday.  This is the first recipe that I have made where I have stuck pretty true to what Bittman wrote.  Of course, it's easy when the recipes are written so that you add most ingredients "to taste".

This recipe is inspired by the Section, Shrimp + 12 Ways. I decided to make the Rustic Shrimp Cocktail.  Who knew that you could elevate a simple, classic appetizer to a whole new level simply by changing the cooking method and creating an easy peasy sauce!!

Large shrimp and cherry tomatoes are tossed with olive oil, salt and pepper and then roasted at a high heat for 10 minutes.

When they come out of the oven, arrange the shrimp onto a platter.  Roughly crush the tomatoes with a fork, stir in some olive oil, lemon and seasonings and you are ready to go.  Served warm instead of chilled this dish is perfect for sharing with friends.  

By the time you are done making cocktails or pouring wine the shrimp are on the table ready to be served.  I poured a bottle of Picpoul de Pinet to pair with this dish.  You can read more about that pairing and the adventures involved in finding the wine on Saturday when I gather with my friends over at The French Winophiles.

Meanwhile, here are the other shrimp dishes being paired today by those of us joining my friend, Cam of Culinary Adventures with Camilla.  We would love if you would join us on this adventure. Cam explains it all here.

Rustic Shrimp Cocktail
inspired by The Kitchen Matrix Cookbook

2 lbs. raw shrimp, peeled and deveined, tail left intact 
1 pint cherry tomatoes
1/2 c. olive oil
salt and pepper to taste
2 T. extra virgin olive oil
1 T. lemon juice
1 t. Worcestershire
1/2 T. Horseradish
2 or 3 shakes of Tabasco Sauce

Toss the shrimp and tomatoes with the 1/2 c. olive oil, salt and pepper.  Spread onto a baking sheet and roast in a preheated 500* oven for 10-12 minutes, until the shrimp are pink and the tomatoes start to burst.

Remove the Shrimp to a platter and the tomatoes to a small bowl.  Using a fork, coarsely smash the tomatoes, add the evoo, lemon juice, Worcestershire, Horseradish and Tabasco.  Stir to combine, place into a serving bowl and pass along with the Shrimp.  Print Recipe

Monday, April 16, 2018

Mississippi Roast #SRCReunion

We are having a Secret Recipe Club Reunion!!!   I am so excited.  This group, led by Sarah of Fantastical Sharing of Recipes, was the first cooking group I joined as a blogger.

My regular readers know that I now belong to a plethora of groups and even administer Fish Friday Foodies and Soup Saturday Swappers.

I join groups not only for cooking inspiration but for the camaraderie and support offered by the members.  I have so many people that I consider friends now even though we haven't yet met face to face.

I also have several that I have had the pleasure of meeting in person and they are as wonderful in real life as they are in virtual reality.

One of the most fun members of this group, Sally of Bewitching Kitchen, is my secret assignment this month.  Sally belongs to several of the same cooking groups and always adds fun to the events.  She is witty, clever, smart and amazingly creative.   All of these attributes are evident each day in her blogposts.

The only problem with being assigned Sally's blog was trying to choose a recipe.  Her recipe index has over 40 categories from which to choose.

This Roasted Beet Hummus caught my eye right away.  I love beets.  What a great idea to use them as the main ingredient in hummus.

These Mini Frittatas would be perfect to serve up for a Mother's Day Brunch, as would this Greens, Grapefruit and Shrimp Salad.  And for dessert?  How about this drool worthy Opera Cake.

I spent a lot of time perusing recipes.  I finally decided that I needed to concentrate on a main course meal that I could add to my Weekly Menu.  I went to the Beef section and found this interesting recipe for Mississippi Roast.  Sally told of how she first saw this recipe on The Chew and disregarded it because it did not sound appealing to her.  Then, one of her blogging friends made the recipe and loved it.  This convinced Sally to make her version and she, too, loved it.  That, along with the fact that this was an easy peasy slow cooker recipe that I knew could be turned into at least two meals for the week, convinced me.

I, of course, made my own adaptations.   I started with a bone in roast because that was what I had in the freezer.  

Other than searing the meat, this is as easy as it gets.  Dump everything into the slow cooker and walk away.  The other adaptations are, again, based on what I had in my cupboards and refrigerator. Olive oil for the grapeseed oil, Miracle whip instead of Mayo. Oh yeah, and I added garlic because, I always add garlic.

I went out and spent the day running errands. When I came home, the house smelled amazing.  I put some potatoes on to boil while I shredded the roast, removing all the bones, fat and gristle.  Returned the meat to the juice in the slow cooker to stay warm while I mashed the potatoes and heated some peas and dinner was served.

It was tender, juicy and delicious.  If you use a boneless roast you could shred it right in the slow cooker.  You would still have to remove any large pieces of fat or gristle.  That is just the nature of pot roasts and why, after being braised, they are so amazingly delicious.

The leftovers were served a couple of nights later in these scrumptious Ranch BBQ Beef Sandwiches.

Thanks Sarah for arranging this reunion.  I have missed everyone. Thanks to Sally for having such an awesome blog with hundreds of recipes from which I could choose.  Make sure you stop by and see what all the others found while sneaking around their assignment.  You will find links at the bottom of this post.

Mississippi Roast
slightly adapted from Bewitching Kitchen

1 chuck roast (3-4 lbs)
salt and pepper, to taste
2 T. olive oil
3 T. butter, divided into 3 pats
8 jarred pepperoncini peppers
2 T. Miracle Whip
2 t. apple cider vinegar
1 T. chopped fresh dill
1/4 t. sweet paprika
2 cloves garlic, minced

Make sure the roast is patted dry and then season with salt and pepper.  Heat the olive oil in a large skillet over high heat until shimmering.  Add the roast and sear until golden brown, about 4-5 minutes per side.  Remove from skillet and place into the crock of a slow cooker.

Combine the Miracle Whip, vinegar, dill, paprika and garlic.  Pour over the roast.  Add the peppers, and the pats of butter. Cook on low setting for 6-8 hrs.

Remove the roast to a cutting board.  It will be falling apart.  Using forks, remove and discard any bones, gristle and large chunks of fat.  Shred the meat and return to the crockpot to rewarm in the juices.  Print Recipe

Let's see what the others have made