Roast Beef & Cheddar Panini and July’s SRC Reveal

Hi friends!  As promised, here is my very first post using my new camera!  I am so excited that my boyfriend Dave bought me a “real” camera for my birthday.  You’ll have to forgive me since I’m not used to it yet, or good at it… but I’m learning!

Today’s recipe is for the Secret Recipe Club July Reveal.  In case you’re new to my blog, I can give you the rundown… it’s a pretty awesome club to be in!

Secret Recipe Club

The Secret Recipe Club (secretly) pairs bloggers up with each other every month.  We can pick ANY recipe that our assigned blogger has ever made, take it and try to make it ourselves.  Everyone reveals their partner and the recipe on the same day so we can all see what has been made!  This is now the fifth month I’ve participated and I love it.  It’s a great way to meet new bloggers, try new recipes, and get others to try yours too!

This month, I was paired with the  Cookaholic Wife.  This lovely blogger has been blogging for the same amount of time that I have and boy, does she make some amazing recipes!  I was sad when I couldn’t find an “about” page to learn more about her personally, but her recipes just all sounded so delicious!  It was so hard to pick.

It’s been a while since we’ve taken out our Panini Press so this recipe seemed like a good chance to change things up a bit.  It was so yummy… Dave and I devoured these sandwiches without even saying a word to each other!  I just couldn’t stop eating them!

I was worried about the bread, but it was sweet and soft and crisped up really nicely on the Panini Press.  I also do have to tell you that I used the House-Roasted Garlic/Rosemary Roast Beef from Whole Foods, which made the sandwiches even more amazing.  Next time, I’d love to add even more sauce!  YUM!

Roast Beef & Cheddar Panini

Makes 4 Sandwiches

Ingredients:

8 slices bread (I used Whole Foods’ Brioche… delish)

1 Onion, thinly sliced

1.5 Tablespoons of Butter

3 Tablespoons of Olive Oil Mayo

1 Tablespoon of Sriracha (or more!)

1/4 lb Roast Beef (I used Whole Foods’ Garlic/Rosemary)

4 slices Sharp Cheddar Cheese

Directions:
1. Combine onions and butter in a small skillet over low heat. Cook, stirring occasionally until onions have caramelized.  Mine took about 40 minutes.  Remove the onions and keep warm.
2. Meanwhile, combine the mayo and sriracha, stir with a whisk, tatse, and adjust accordingly.
3. Preheat a panini press or griddle.
4. Spread the Sriracha mayo on both sides of the bread. Top with roast beef, cheddar cheese and caramelized onions. Spray one side of each slice of bread with cooking spray.  Assemble the sandwich and grill for 2-3 minutes or until golden brown.  ENJOY!

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I mean, who doesn’t love to smother melty, cheesy, roast beef sandwiches with Sriracha Mayo?!!?  Genius!!!!

Take a second to check out some of these other amazing recipes revealed today with the Secret Recipe Club ladies!!



Jalapeno Cheddar Beer Bread

So, I have this cooking/blogging/general fear of making my own bread.  I’ve seen it a million times… pretty much every day I read my favorite foodie blogs.  My blogging friends are making their own breads, pizza crusts, pretzels, donuts… and I am so super jealous.

Maybe it’s the fact that I’m not married yet and don’t have a Kitchen Aid with a handy-dandy dough hook… or maybe just the thought of having to let something rest and wait around for it is just too daunting for me.  I don’t know.  The bottom line is… I haven’t tried it yet.  Key word:  YET.  I’ll get there someday.

I was recently inspired by my dear friend Melanie when I went to visit her, her husband, and their pup Mona in Fort Wayne, Indiana.  We had the best time… ever.  The first night I was there, Melanie cooked up a delicious dinner including Beer Bread.  I was amazed.  Melanie- who when she moved claimed to not know how to “boil water” baked bread!  Go Mel!

It all made more sense when Mel showed me the empty box of Beer Bread.  Regardless, the bread rocked and totally inspired me to do the same… you know since I won’t make my own.  This week, I searched TWO grocery stores and COULD. NOT. FIND. ANY!!!  Boo!  I decided to hit the internet and see what I could find.

I ended up with a winner.

It is SO good.  OMG.

Jalapeno Cheddar Beer Bread

Recipe adapted from:  Cooking Light 

Makes:  12 Slices (175 Calories Each)

Ingredients:

Olive Oil

1 Jalapeno, chopped (remove seeds if you don’t want it too hot)

Black Pepper, Sea Salt

1 teaspoon Garlic, minced

13.5 oz AP Flour (3 cups)

3 Tablespoons Sugar

2 teaspoons Baking Powder

1 teaspoon Salt

1 Cup (ish) Sharp Cheddar Cheese, shredded

1 (12oz) can Beer (I used Coors Light)

2 Tablespoons Butter, divided, melted

Directions:

1.  Preheat oven to 375.  Prepare a loaf pan or a square cake pan with cooking spray.

2.  Heat a little bit of Olive Oil (tablespoon, at most) in a small skillet over medium heat.  Add chopped Jalapeno and cook for a few minutes, stirring occasionally.  Stir in garlic and pepper, cook for one last minute before setting aside.

3.  Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Stir with a whisk.  Now, make a well in the middle of the dry ingredients.  Add Jalapeno mixture, cheese, and beer into the well.  Stir with a spoon until the batter is just coming together and moist.  (this will happen easier and sooner than you think!)

4.  Dump the batter into the prepared pan of choice.  Drizzle one tablespoon of melted butter over the top.  Bake at 375:  Loaf Pan (35 min) or 9×9 Cake Pan (15-20 minutes).  Drizzle the other tablespoon of melted butter over the top and put back in the oven for an additional:  (Loaf Pan- 25 minutes, Cake Pan: 15-20 minutes).  The bread will be done when a toothpick inserted into the center comes out clean.  Remove and cool in the pan for 5 minutes on a wire rack or on the stove.  Flip and remove from pan to completely cool.  

It did feel a little weird just dumping a can of beer into this...

It did feel a little weird just dumping a can of beer into this…

 

what a nice golden-brown crust

what a nice golden-brown crust

 

Dave got really excited when he saw the specks of Jalapeno in here!  We love our spicy!

Dave got really excited when he saw the specks of Jalapeno in here! We love our spicy!

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Dave and I split a piece before it was completely cooled... topped it off with a dab of light butter and mmmm!

Dave and I split a piece before it was completely cooled… topped it off with a dab of light butter and mmmm!

 

I’m telling you… coming from a person who won’t even try to make their own yeast bread… this Beer Bread is SO easy.  It was so easy, that I’m determined to convince Melanie to try.  This may have been the test I needed to see if I am up for the challenge of making “real” bread.  Just maybe.

The original recipe called for a loaf pan, which I just don’t have… the cake pan worked perfectly though, but I did have to watch my cook times.  I tried to include them in here for you but definitely keep an eye on it and always stick with the toothpick rule.

You should also check out these other BREAD-tastic Recipes from IGTBTC!

Bread Pudding w/ Salted Caramel Sauce

Bread Pudding w/ Salted Caramel Sauce

Challah Bread Stuffing

Challah Bread Stuffing

5-Minute Banana Bread

5-Minute Banana Bread