BBQ beef, caprese, potato salad

The herb garden has been growing like crazy with the cooler and rainy weather we have been having. I planned a meal around some of the fresh herbs. I made 2 pounds of bbq beef, a dill potato salad using baby red potato, and a caprese salad with fresh basil.

BBQ Beef (this is a double batch)

2 pounds ground beef

1 large onion, diced

1.5 cups ketchup

2 tablespoons mustard

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons worchestershire sauce

In a large pot, brown the beef and onions in some olive oil. Salt and pepper the beef.

Drain and return beef to pot.

Add all the sauce ingredients and heat through.

Serve on slider or Hawaiian rolls or hamburger buns.

I like to keep the BBQ beef in the crockpot. I brown the beef and then put it in the crockpot with the sauce ingredients. I cook it on low for an hour or two and then just switch to keep warm.

Potato Salad

baby red potatoes, boiled then diced

celery, diced

pickle, diced

pickle juice

lemon juice

mayo

mustard

fresh dill, chopped

salt, pepper, paprika

Mix everything to your preference. My boyfriend didn't find it tangy enough, but I felt it was all just right. Use the paprika as a sprinkle at the very end. Don't stir into the potato salad.

Caprese Salad

tomato, sliced and then sugar and salted

mozzarella ball, sliced

fresh basil

olive oil

balsamic vinegar

Layer the tomatoes, mozz, and basil. Drizzle with equal amount of olive oil and balsamic. Add another sprinkle of salt.

Comments

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