This salad has the best dressing. It comes from Emily Mortimor Carlie's good friend. She made it for a lunch play date! Its DELICIOUS!!
Dressing:
Equal parts Avocado oil and mix of lemon juice and white wine vinegar. About 1/8 tsp garlic powder, 1 tsp dijon mustard, 1 T honey, salt to taste. Mix together!!
Salad: The dressing pairs well with anything
Lettuce-spring mix or spinach
craisins
nuts
apple chunks
Cheese-your choice, feta or blue
Sunday, May 17, 2015
Monday, May 4, 2015
Balsamic Beef Roast
INGREDIENTS
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes (*omit if you don't want any heat)
4 cloves garlic, chopped
INSTRUCTIONS
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
NOTES
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes (*omit if you don't want any heat)
4 cloves garlic, chopped
INSTRUCTIONS
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
NOTES
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
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