Happy Memorial Day all! I hope you are remembering those that have served and are serving while enjoying your long weekend. Hopefully you won't be like me have had to work all weekend long including today.

Sigh! However, at least I get time and a half! ;)

I have a pretty simple dish for you today. Just because it's now summer time doesn't mean that you have to put the crock-pots away. I actually think summer is another excuse to use them! Don't you want to be spending all day outside enjoying the weather while your slow cooker does all the work!?

I have been enjoying the outdoors and the different seasons now that I'm back in the midwest. I hope to be sharing some fun projects with you all that I want to finish while it's nice out along with some delicious summer recipes. I've promised my husband some lemon cheesecake for awhile now so I probably need to get to that very soon! ;)

This balsamic shredded beef is so delish! It has a nice tang to it that pairs perfectly on top of some mashed potatoes or even some fries depending on how you want to eat it. That's the wonderful thing about shredded beef it can be so versatile! You can eat it on sandwiches, cold on salads, on mash potatoes, in a loaded fries type of way, or by itself. I'm making myself hungry just thinking of all the options so I better get to it!

--------------------------------------------------------------------------------------------------------------------------

Author: A Dash of Delish inspired by: Shugary Sweets
Recipe Type: Main
Serves: 4


INGREDIENTS:

• 1-2 lbs beef chuck roast
• 1 c beef broth
• 1/4 c balsamic vinegar
• 1/2 c red wine
• 1 tbsp coconut aminos
• 3 cloves garlic
• 2 tbsp honey
• 4 tbsp Worcestershire sauce
• 1 tsp salt
• 1/4 tsp crushed red peppers

Well here I am attempting to make brussels sprouts that are edible.  I've been shying away from this vegetable for so long in the grocery store because of all of the unsuccessful brussels spouts I've tasted over my time.  I do have one memory of having some brussels sprouts that I thought where really good, perhaps that is why I haven't given up on them completely.

I had the joy of making this recipe for my family while I was at my parents for the holidays.  It was Adam's idea and I must say I was a bit skeptical with being stuck in my old ways.  The way I used to make chili was with meat, beans, and veggies.  Making a more paleo friendly chili meant taking out the beans.  I thought if you were to do that, then it is not chili!

For all those meat lovers out there this dish is a must!  It would be good as an appetizer, part of a breakfast, side of a dinner, lunch, or heck just about anything really!  It requires virtually no prep-time and little attention while cooking.  As long as you have some good sausage, some good bacon, and some good mustard then are set!

Adam and I were at Thanksgiving with my family's side this year and my aunt Sue brought some honey, potatoes, and carrots fresh from her back yard.  So of course I had to get a jar of honey and a bag filled with potatoes and carrots.  Not to mention these carrots were huge because at first I thought they were sweet potatoes!

The reason I say Wisconsin is because I was born and raised there... but also because Wisconsin is known for beer and cheese! So yes this is specifically Wisconsin soup ;) Adam came home one night and said that he wanted to try making cheese soup. We looked at some recipes, made our own adjustments, and created this:

Lately, we have been trying more and more traditional Irish dishes at home and when out to eat. One dish that I have fallen in love with is Shepard's Pie. It is a fairly simple recipe that has room for variability and play. Traditionally, it is ground beef with spices, peas, carrots and onions that is topped with mashed potatoes. You then bake it again to brown the mashed potato topping.

Here is our take on this classic dish. We only use two pans in this recipe so there is a very easy cleanup afterwards as well ;)