Saturday I posted a fantastic recipe for slow cooker balsamic beef. Served it over horseradish mashed potatoes with carrots. Divine.
Being just the two of us eating a roast though, we have lots left over, even from a small roast. I’m not complaining though – I LOVE leftovers. I love finding good ways to use them too.
Let me tell you that this beef roast made for some amazing leftovers. We turned the roast into the best balsamic beef and blue sandwiches. They were amazing. We still have enough roast to this again tonight, and I can’t wait. Seriously, they were really that good.
You had me at balsamic. The beef part didn’t hurt either though. Two of my favourite things to eat. Add in the ease of slow cooking, and I couldn’t resist.
This balsamic beef roast, I found on Pinterest. The picture was gorgeous. It comes from a food blog called Shugary Sweets. What a great blog! I’ll definitely be visiting regularly for more amazing food ideas.
As far as the recipe goes, I pretty much stuck to the original exactly, except that I used a smaller roast and added some onion. It is positively delicious. This is a great recipe for a cold fall or winter’s day. It’s comforting and warm. The house smelled divine as this was cooking away in the slow cooker. And it was really good with mashed potatoes. We added some horseradish and sour cream to our mashed potatoes and they really paired well with this beef.
I know I haven’t been blogging as much as I usually do. What can I say? It’s been hot, and I’ve been lazy. So I thought I’d make it up to you. I owe you at least a couple of summer salad posts (and they’re coming!). On deck is a fantastic Greek salad with a homemade Greek vinaigrette. But today – today is the post for my new favourite salad. This salad I’ll be making forever, taking it to get togethers, impressing people everywhere.
Mind blowing pasta salad! That’s how I think of this particular pasta salad. I say that because not only is it based on a luxurious cheese filled pasta, but it’s got all kinds of rich ingredients like grilled zucchini, kalamata olives, and sun-dried tomatoes. Finally, I dress it with a pesto vinaigrette.
Shrimp, butter, garlic, lemon. Up the ante with some fresh herbs and a baguette and you’ve got yourself a crazy killer snack or appetizer.
Really, these shrimp ain’t no joke.
These shrimp could make a full meal for you and a friend on a warm sunny day. Make a double batch and pair these shrimp with a crusty bread for sucking up the herb butter at the bottom of the platter and you’ve got a great casual appetizer for a crowd. Toss these butter shrimp in some pasta for a bit more formality, but be prepared – you’ll want to eat it right out of the pan.
Looking for a quick solution to a weeknight dinner that is healthy and that everyone will love? These Asian lettuce cups are a great option.
Asian lettuce cups are typically made with ground beef, and no veggies. For this recipe, I’ve swapped the ground beef for lean ground turkey, and I’ve added carrot, zucchini, and water chestnuts to up the nutrition (and the flavour).
Although leaner and healthier, everyone will love these lettuce cups, including your kids. Serve hot or cold in whatever lettuce you have on hand. Splash them with a little sriracha sauce for some extra heat.