The past month

Over the past month I've decided to stop watching tv after the kids go to bed, for the most part anyway. For me it seems like most of the shows I have been drawn to were drama and a just weren't offering anything positive to my life so I decided to start reading in the evenings. I finished the Mossy Creek series, Sweet Baklava and a few others. So far this week I've read The Hunger Games and Catching Fire. Now I can't want to read the third book in the trilogy Mockingjay.

I've started back running doing the Couch To 5K plan and plan on running my second 5K on Mother's Day. I hope my husband and kids can come and cheer me on. It is important to me that our kids see us exercising and

We had snow on April first and it has still been chilly here but it is finally starting to feel and look like spring with flowers popping up. It is even going to get near 70 in a few days. I hope to get the garden cleaned out this weekend so we can start getting it ready and figure out what we want to plant this year.

Here are some recipes that I hope to make in the next couple of weeks.
Pepperoncini Beef Sandwiches
found on The Pioneer Woman's Tasty Kitchen website http://thepioneerwoman.com/tasty-kitchen/

Added by emily {onelovelylife} on September 8, 2010 in Main Courses, Sandwiches
8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5 4.50 Mitt(s) | 8 Rating(s)

These tangy, slightly spicy beef sandwiches are a snap to pull together and are sure to be a family favorite. Make sure you buy jarred pepperoncinis, not their look-alike cousin banana peppers.
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* Prep Time 15 Minutes
* Cook Time 8 Hours
* Difficulty Easy

Ingredients

* 2-½ pounds Beef Roast (use Whatever Is Cheapest--I Like Chuck Or Cross-rib Roasts)
* 1 pinch Salt And Pepper, to taste
* ½ jars (16oz) Pepperoncinis (I Use Mezzetta Brand), Plus Extra For Serving
* 1 cup Beef Broth
* 8 whole Sandwich Buns
* 8 ounces, weight Shredded Mozzarella Cheese

Preparation Instructions

Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don’t include all the juice, just pick out the peppers). Note: If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.

When it’s done, remove it from the crock pot and shred beef, removing any fatty bits. Remove the peppers as well, slice them and mix into the shredded beef.

For best serving results, toast buns, fill with beef/pepper mixture, and top with cheese and a few extra pepperoncinis. If necessary, pop the sandwiches in the oven for a minute or two to melt the cheese.

Savor the goodness.
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Another on the list to try is also from the Tasty Kitchen website


Italian Drip Beef

Added by Ree on February 3, 2010 in Beef, Main Courses
15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5 4.93 Mitt(s) | 15 Rating(s)

A delicious slow-cooked beef that’s over toasted deli rolls. Perfect for a Superbowl party!
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* Prep Time 5 Minutes
* Cook Time 6 Hours
* Difficulty Easy

Ingredients

* 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
* 1 can Beef Consomme Or Beef Broth
* 3 Tablespoons (heaping) Italian Seasoning
* 1 teaspoon Salt
* ¼ cups Water
* ½ jars (16 Oz) Pepperoncini Peppers, With Juice
* Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
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This one I've made a couple of times and really enjoyed so it is on the list to have again soon. Yes, it is another one from Tasty Kitchen so I must be on a Pioneer Woman kick right now.

Ginger Steak Salad

Added by Ree on July 20, 2009 in Main Dish Salads, Salads
8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5 4.75 Mitt(s) | 8 Rating(s)

I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up using things I had in my pantry and fridge. It was so delicious, I wound up pretty much eating myself silly.
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* Prep Time 45 Minutes
* Cook Time 5 Minutes
* Difficulty Easy


* MARINADE INGREDIENTS:
* 2 Tablespoons Soy Sauce
* 1 Tablespoon Sherry
* 2 cloves Garlic, Minced
* 2 teaspoons Brown Sugar
* 1 whole Rib-eye, Strip, Or Sirloin Steak
* 2 Tablespoons Olive Oil
* _____
* FOR SALAD DRESSING:
* 2 Tablespoons Olive Oil
* 2 Tablespoons Soy Sauce
* 2 Tablespoons White Sugar
* 1 Tablespoon Lime Juice
* 2 cloves Garlic, Finely Diced
* 1 Tablespoon Fresh Ginger, Minced
* ½ whole Jalapeno, Seeded And Diced
* _____
* SALAD INGREDIENTS:
* 2 whole Green Onions
* 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Preparation Instructions

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.