Monday, February 3, 2014

Virtual Running Date No. 40: Italian Beef Sandwiches

Good morning, Crushers!

If we were on a virtual running date this morning, I'd tell you to get back inside and put on a sweater. We would NOT be running today. It'd be very dangerous. It's another chilly day in Wisconsin. The news said that today's high is a whopping 17 degrees F. It was -5 when I woke up. No one likes or wants frostbite.

Fortunately, yesterday was spent all nice and cozy at home after church. We cleaned up a few more boxes from the move, I worked more on the baby quilt and we made Italian Beef Sandwiches for watching the Super Bowl. I must admit that I was looking forward to the food more than the game. I am not a Seattle Seahawks fan, but I do love Russel Wilson and appreciated the speed and athleticism of their team. Plus, I think the Broncos forgot that it was the Super Bowl or something. They obviously did not bring their A-game. I actually gave up on watching the game when Downton Abbey came on. At least there was more action!
I just need to go buy some fabric for the back!

Anyway, between sewing, catching commercials and other fancy moves by the Seahawks, we had these amazing sandwiches:
Yes, that's a bit of mozzarella cheese peeking out at you!

They were just the perfect amount of spicy and juicy! Plus, since I ate my open faced, I only used up one of my "3 carbs per meal" allowances. Then I could enjoy a few chips and guac, too. Yum!

Since we had such a low key weekend, I'll just share the recipe with you.

Italian Beef Sandwiches:
2-3 pounds of beef roast (you're cooking it low and slow, so you can pick a less fancy cut of beef)
1/2 cup water
1/2 jar of jalapeno peppers (or a milder pepper if that's your thing)
5-6 white mushrooms, sliced
1 medium onion, sliced
2 cloves of garlic, diced
1-2 tbsp of Wildtree Italian Dressing Mix or other Italian mix
Hamburger buns or rolls
As many thin slices of mozzarella cheese as you'd like

Gear you'll need: a Crockpot or slow cooker, measuring spoons, knife, cutting board, and will power.

Place the roast in the bottom of the slow cooker and pour in a the water. It doesn't have to be a lot, but just enough to make the bottom of the cooker wet. Then sprinkle the roast with the seasoning giving it a good coating. Put all of your sliced veggies and peppers on the roast. We even used some of the juice from the jalapenos. Let that mix cook for 4-6 hours on high or 8-10 hours on low. Since you're cooking it for so long with all these fantastic juices, you don't have to use a fancy cut of beef. It'll all become melty and tender.

About one hour to one half hour before you're going to dish up these great sandwiches, pull the meat out of the slow cooker and shred it. You can do this by using two forks and pulling them in opposite directions to pull the meat apart. At this point, you can trim off any fat, and return the meat back to the slow cooker for a bit longer. Give it a stir and try not to eat it directly out of the pot. Trust me, this is harder than it seems.

Serve up on buns or rolls with a slice of mozzarella cheese and even a pepper or two for garnish. Be prepared to use napkins because these things are juicy! It should make 6-8 servings. So maybe make that lots of napkins?

Gestational Diabetes trick:
Eat them open faced or bun-less with carrots or pickles so you can enjoy other Super Bowl snack carbs like a serving of veggie chips (15 g), 3 pizza rolls (13 g), and a glass of milk (15 g). If you have heartburn while prego, I really suggest the glass of milk or using a really mild pepper! Hot stuff!


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