Slow Cooked Korean Pulled Beef Sliders with Slaw

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Slow Cooked Korean Pulled Beef Sliders with Asian Slaw are soooo delicious! They are super easy to make and great for grubbing down on game day!

I made my favorite Galbi marinade to slow cook the beef. We usually use it for flaken cut short ribs, but it was perfect for slow cooking a chuck roast until it was fork tender and falling apart. I promise I'll share the recipe for the ribs soon!

Then we added a simple Asian Slaw made with cabbage, carrots, cilantro, and green onions. I tossed together a simple asian flavored vinaigrette to dress the veggies with. It makes the perfect accompaniment to these Korean Pulled Beef Slides.

Sticky Chipotle Honey Baked Chicken Wings

Sticky Chipotle Honey Baked Hot Wings are one of the "it" things in our house at the moment. 
Sticky, sweet and spicy and oooh sooo good! What's not to love?

We have some form of hot wings at least once a week, but these bad boys have been making a weekly appearance recently. 

They are super easy to make and pack a little hidden punch at the end. The sauce can easily be adjusted from a little hot to flaming dependent on how many chipotle peppers you add. 

I usually make the sauce with one pepper, and cook some of the wings in a small pan for our youngest. Then add another pepper for the rest of us. 

2 Chipotle peppers seems to give a decent amount of heat. If you really like to knock your socks off 3-4 chipotle peppers are sure to light your mouth on fire. 

Be warned this sauce is a bit of a creeper.. 

The honey hits the tongue and they don't seem to hot but a few seconds later the chipotle gives a little kick! Here's how to make these...

Collard Greens Recipe

Southern Style Collard Greens are one of those recipes that are fairly easy to learn how to cook and  super delicious!

I find precooking the ham hock in broth and seasonings provides the maximum amount of flavor with out sacrificing excessive cooking time for the greens.

The tougher larger old Collard Greens usually found at the store will hold up better to a longer simmer in the ham hock broth. The older large leaves have a tendency to be waxy and take longer to cook. If you happen to have young tender greens the cook time will need to be reduced, until just tender.

If your hesitant to try Collard Greens thinking they will be slimy and gross like over cooked spinach rest assured they are delicious. The smokey ham hock and chili flakes impart an amazing flavor that shouldn't be missed!

Here's how I make my Collard Greens: