Slow Cooker Pulled Beef Tacos (Easy Crockpot Shredded Beef Recipe)
Beef
Rueben Sandwich
When I was in grad school, up at Syracuse University, my mom came to visit a handful of times. She helped me move in, she cheered me on at graduation and she helped me move out. Each one of her visits were not complete without a lunch trip to Faegan’s, a family owned Irish pub at the corner of the University’s Marshall Square. Why? Because the first time we went there, mom ordered the Reuben and fell in love with the sandwich. To this day—6 years later—she’s still talking about the Reuben at Feagan’s. For anyone who’s visiting Syracuse and wants to try it out, yes, it’s still on the menu. (more…)
Kubbeh Bel Sineyeh
Arabic food is tough. It may partially be because I psych myself out before cooking. I know there’s rarely such thing as a 30-minute meal and so I reserve cooking it to the weekends – if that.
My parents have instituted a once a week rule. That is, I’m required to contribute to the weekly cooking at least once a week. In theory, it’s a brilliant idea! In practice, it’s a bit more tricky. Especially since the days I pick, usually don’t work for the family. This last weekend, I decided to reserve Sunday lunch. I refused to discuss the menu with my mom ahead of time so that I could surprise her with my Arabic cooking abilities. (more…)
Skinny Burgers
Sometimes a girl just craves a burger. Not a turkey burger, or a veggie burger, or even a black bean burger. I’m talking all-beef deliciousness. But we’ve heard (or dare I say seen on our scales the next morning) how bad burgers are for you. Well yea! When you go to BGR or Shake Shack and you’re not sure the type of ground beef (fat percentage) and the buns are practically drowning in oil. But what about burgers at home? If done right, you can cut hundreds, yes hundreds of calories without sacrificing flavor. (more…)
Bresaola and Arugula Salad Plate
A month or so ago, I saw this recipe for Bresaola, Melon & Basil with Tartare Dressing on D’s Kitchen. I’m not a pork eater so the minute I saw these prosciutto-like slices of air-dried, salted beef I knew I had to have it. In all honestly though, I don’t eat melons either. All I could think about was that I wanted bresola in my possession and from there, I’d figure out how to prepare it.
So where does one go about finding said bresola. Since the dried beef is Italian in nature, I decided the best place to get some was The Italian Store, a small Italian specialty store opened in Arlington, Virginia in 1980. I love this little place. They sell all the Italian novelties you crave – including cheeses, meats, sweets, pastas, pasta sauces, etc. It reminded me so much of some of the small auto stops I visited driving through Italy on the Autostrada to Switzerland.
I finally got my Bresaola. According to my dad, bresaola is best eaten as an appetizer or small salad with arugula, lemon and mozzarella cheese.
Bresaola and Arugula Salad Plate Recipe
Ingredients
Bresaola (thin slices) Fresh Lemon Juice, to taste Arugula Mozzarella Cheese Olive OilDirections
On a flat individual plate or serving plate, carefully place a layer of bresaola Sprinkle arugula leaves on top Sprinkle chunks of mozzarella cheese Squeeze fresh lemon juice on top Top with some olive oil
Nutrition Information – Servings: 2. Calories per serving: 149. Carbs 2g. Fat 6g. Protein 21g. Sodium 1443mg. Sugar 2g.