4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1 12 oz jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese
Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncini reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl. Trim the fat from the roast and season each side with roughly one-third of the seasonings. Place the roast in the slow cooker. Pour the tomato sauce over the roast. Top with the green bell peppers, onions, and pepperoncini. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
8 ounces cream cheese, slightly softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan
3/4 cup shredded mozzarella
1/2 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 (14-ounce) can artichoke hearts, drained and roughly chopped
Preheat oven to 400-degrees F.
Combine cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, Italian seasonings, garlic powder, black pepper and salt together in a mixing bowl until incorporated. Add in spinach and chopped artichoke hearts and mix to combine.
Transfer mixture to a baking dish and bake until heated through and bubbly, about 20-25 minutes.
3 cups flour
4 tsp baking powder
1 cup sharp cheddar cheese
1/4 cup sugar
2 tsp garlic powder
1/2 tsp dried Italian seasoning
1 1/2 cup milk
1/4 cup canola oil
Preheat oven to 350 degrees. Grease a 9 in loaf pan.
In a mixing bowl, whisk together flour, baking powder, sugar, garlic powder and Italian seasoning. Set aside.
In another bowl, mix milk, egg and canola oil until well combined.
Mix dry ingredients into wet ingredients and until combined.
Fold in cheddar cheese.
Pour into prepared pan, If desired, sprinkle with some additional Italian seasoning.
Bake for 45 minutes to 1 hour.
Let bread cool for approx 15 minutes before cutting.
2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/3 cup grated parmesan cheese
4 garlic cloves, finely minced
1/4 cup tablespoons olive oil
1/4 cup fresh chopped parsley
Preheat oven to 300ºF
In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF, bake for 15 more minutes.
While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture.