I tried several new recipes this past week and weekend, all of which were from
Our Best Bites. I either got the recipes from their cookbook or from their
site... All the recipes were fairly simple and soooo yummy!
Here are the ones I tried along with a couple of the recipes (all pictures are from their site):
Spicy Honey Chicken
Made this for my family for Sunday dinner. Grilled it on the BBQ & served it with baked potatoes, fresh fruit, rolls w/jam, and steamed veggies. It was delicious! It's in the cookbook, not on their site... So if you have the cookbook, you gotta try this recipe! It won't disappoint.
Asian BBQ Chicken
This is such an easy recipe. I got the chicken marinating in the morning and stuck it in the fridge for the day. Then we grilled it on the BBQ that evening. My kids LOVED this chicken. They would eat it daily!! It's similar to a teriyaki chicken, but BETTER. My sister likes to use the leftover chicken to make a pizza with an Alfredo sauce instead of a tomato sauce. Haven't tried that, but sounds good to me!
Pepperoncini Beef Sandwiches
This was sooo good & easy as well! It's a crock pot recipe - my favorite! The ingredients for this recipe sound kinda interesting, but trust me, it is really YUMMY! Try it! We ate it as suggested on toasted rolls with provolone cheese the first night. The next day we used the leftover shredded beef on fresh cooked flour tortillas with shredded cheddar cheese...it was amazing! So good!!
Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
I made this for dessert for Father's Day. It was a little work, and used several bowls (I hate doing dishes!). Not hard by any means, just took a few minutes. But soooo worth it! It was the perfect dessert. It tasted so good. I made it with frozen blueberries and blackberries. I also served it with French vanilla ice cream drizzled with a caramel/butter sauce I made. It was heavenly. Everyone loved it.
Berry Cobbler
Recipe by Our Best Bites
3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like blueberries and/or blackberries)
1/2 c. brown sugar
Streusel Topping:
1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.
Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.
Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with
sweetened whipped cream or vanilla ice cream.
