Four-Way Slow Cooker Shredded Beef
This basic beef dish can be changed up to create four different versions and then used to make mini-tacos, sliders and more. Find the other three recipe variations at beefitswhatsfordinner.com.
1 beef shoulder roast, arm chuck roast boneless or blade chuck roast boneless (2 to 2-1/2 pounds)
1 large onion, chopped
2 tablespoons minced garlic
Salt and pepper
Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture.
BBQ Shredded Beef Sliders
Combine prepared barbecue sauce and slow-cooker beef mixture. Place in large, microwave-safe bowl. Cover, vent and microwave until heated through. Serve on rolls topped with creamy horseradish sauce, coleslaw, cheese slices or whatever you like.
These one-bite wonders pack a flavorful punch.
1 pint cherry or grape tomatoes
1 bottle zesty Italian dressing
1 pound ciliegine (cherry-sized fresh mozzarella balls)
1 package turkey pepperoni
Drain the mozzarella balls. Marinate the tomatoes and mozzarella in Italian dressing for at least an hour. To assemble, slide the mozzarella onto a toothpick, then fold a piece of pepperoni twice into quarters and slide it on the toothpick. Top the toothpick with a tomato.
This may be the easiest dip ever; it’s also one of the best.
1 jar of store-bought salsa (we love Green Mountain Gringo)
1 4-ounce can of chopped black olives
1 small onion or half of a large onion, chopped fine
Mix all ingredients together and let them sit together for an hour before serving with tortilla chips.
Find more tailgate recipes on the “Chewon This” blog at www.jenniferkornegay.com
Beef and Blue Cheese Stuffed Mushrooms
These perfectly bite-sized mushrooms are stuffed with a savory filling.
1/2 pound ground beef
1/4 teaspoon salt
40 small button or cremini mushrooms
1/3 cup crumbled blue cheese
1/4 cup soft whole wheat bread crumbs
3 tablespoons minced chives
1/2 teaspoon steak seasoning blend
Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.Combine ground beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.Place stuffed mushrooms in broiler pan. Bake at 375°F for 15 to 20 minutes.
Recipe and image courtesy of beefitswhatsfordinner.com.
Prepare as much of your menu ahead of time as possible. The night before, chop veggies and other ingredients and mix up dips to store in the fridge until needed. Crockpot dishes are a great option because you can add all your ingredients, turn it on, and be free to finish the rest of your party prep.