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!!



Maple & Soy Glazed Steak

Lately, I’ve been trying to change things up with our typical dinner routine.  I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly.  I am having so much fun trying new recipes from my magazines, friends, and other bloggers.

I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire.  I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef.  I made this Flank Steak recipe with Top Round Steak and it turned out fabulously.  It was such a nice change to be able to eat some steak.  I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!

Maple and Soy Glazed Steak

Ingredients:

1 lb Top Round Steak (or other lean cut), trimmed of any excess fat

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons 100% Pure Maple Syrup

2 Tablespoons Mirin or Sake

1 teaspoon Grapeseed Oil (or other oil)

1 teaspoon Hot Sesame Oil

1 Tablespoon Sriracha Sauce

Black Pepper & Sea Salt

Green Onion for Garnish, optional

Directions:

1.  Salt and Pepper the steak.  Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix.  Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.

2.  Heat a cast iron skillet over medium-high heat.  Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes.  Flip and cook until it reaches desired degree of doneness.  I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.

3.  Meanwhile, bring the marinade to a rolling boil in a separate pot.  Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.

4.  Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices.  Top with a sprinkle of green onion and serve.

Steak's ready to rock and roll!

Steak’s ready to rock and roll!

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I really enjoyed the combination of sweetness, saltiness, and even the bit of spiciness that this marinade brought to the steak.  We happened to buy the steak the same day I made my very favorite Shaved Asparagus Pizza & Cauliflower Pizza Crust, so this dinner was a HUGE hit!
Need more inspiration?  Check out these other yummy marinade recipes to try.
Sweet & Spicy Citrus

Sweet & Spicy Citrus

Wasabi Marinade

Wasabi Marinade

Emily's Chicken Marinade

Emily’s Chicken Marinade

 

 

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Sriracha White Bean Dip

SRIRACHA and pretty much anything with hot sauce, hot peppers, or spice is the specialty of our house.  Sriracha and Crushed Red Pepper can be found with the Salt, Pepper, and Olive Oil next to my stovetop.  We even buy Frank’s Hot Sauce by the gallon (not kidding).

Needless to say, my boyfriend Dave and I LOVE spicy food.  

About a month ago while on my neverending hunt for recipes to save through pages and pages of other food blogs, I came across a new Sriracha recipe that I knew I had to jot down.

This Bean Dip could fake you out into thinking it’s Hummus.  It looks just like it.  But it’s NOT!  No sesame, no Tahini to be found here.  Just some white beans, some seriously bold flavors, and our very favorite condiment- Sriracha.

Sriracha White Bean Dip

Serves: 2-4 

Ingredients:

1 can Cannellini Beans, rinsed and drained

1 Tablespoon Grapeseed Oil (or olive oil)

1/2 teaspoon Hot Sesame Oil

2 Tablespoons Low Sodium Soy Sauce

2 Tablespoons Sriracha Hot Sauce + some more for good luck

1 Clove Garlic or 1 teaspoon Minced Garlic

1/2 teaspoon Curry Powder

1/8-1/4 cup Water (More or less for texture purposes.  You can always save some of the liquid from the can of beans for this step instead)

1 Tablespoon Lime Juice

Serve w/: Baby Carrots, Celery, Bell Peppers, Pita Bread, Crackers, etc.

Directions:  

Put everything in a blender and process until smooth.  Enjoy!

Recipe adapted from:  White on Rice Couple’s Spicy White Bean Dip

Nutrition Facts (4 Servings)

Calories: 121

Sugar: 2g

Fat: 4g

Protein: 6g

Fiber: 7g

Carbs: 19g

So, I’m going to challenge you to only eat 1/4 of this recipe.  It’s going to be hard.  It’s really yummy and addictive because it’s spicy.  Although it’s healthy, just like hummus, you have to be careful with your portions and not eat too much.

I made this in five minutes total after dinner the other day and split it up right away into two tupperwares for Dave and I to enjoy with carrots at work this week.

Serve at a party or just put into small tupperwares for snacks at work!

Serve at a party or just put into small tupperwares for snacks at work!

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This dip will definitely please anyone who likes spicy food… give it a try instead of hummus!

Check out these other Dips too!

Jalapeno Popper Dip

Jalapeno Popper Dip

Italian Hoagie Dip

Italian Hoagie Dip

Pumpkin Hummus

Pumpkin Hummus

The latest most adorable picture of Miss Stella May

The latest most adorable picture of Miss Stella May

Thai Chicken & Green Bean Saute

It’s time I let you in on my little secret obsession:  my “Cookbooks”.

Besides cooking up a storm, taking pictures of everything anyone eats, and blogging about it all… I have spent over a year collecting recipes of all kinds and saving them into my “cookbooks”.  Instead of having boxes of old index cards or pages of crinkled up magazine clippings everywhere, I have made up my own system:

1.  Copy/Paste or type recipe (if it’s online) into a Word Doc

2.  Format to my liking, using columns for the ingredients to save space

3.  Print

4.  Cut and Paste (literally) recipes from the word docs and magazine clippings  into categories to fit as many on a page as possible, then stuff into a plastic page protector.

5.  They all go, into labeled categories in (what has now become 3) a 3-ring binder.

What’s so great about my system is that I can save magazine recipes, recipes from friends, FoodNetwork.com, My Recipes (my favorite being COOKING LIGHT! Obsessed…), and really ANYTHING all together in the same place.  They are organized and kept safe from spills, tears, and rips by the plastic.  I can also easily remove one page from the binder and take it to the kitchen with me when I want to try it out!  I love it.

I have saved so many recipes over the past year from blogs and magazines and tv shows that I am constantly overwhelmed… I never know what to try!  This week, being our second week in our new apartment seemed like the best time to go all in and try out some of my saved recipes in my cookbook.

This recipe is one that I’ve wanted to try for a while from a 2007 Cooking Light Magazine.  I made some changes, doubled the sauce to make it more like the style of a curry dish (but made with Sriracha… love) , and added a ton of veggies.  Dave and I both really enjoyed it and I have some for lunch today too!  YUMMY!

Thai Chicken & Green Bean Saute

Recipe inspired by:  Cooking Light

Ingredients:

4 Servings Rice (I used TJ’s Organic Brown Basmati)

1lb Chicken Breast, sliced into 1-inch strips

1 Tablespoon Cornstarch

1 Tablespoon Fish Sauce (or Low Sodium Soy if you don’t have)

2 Tablespoons Grapeseed Oil (or other), divided

2 teaspoons Minced Garlic

1/2 Sweet Onion, thinly sliced

1 Bag Fresh Green Beans

Other Veggies (I used 1/2 Bell Pepper, Celery, & Grape Tomatoes)

1 Tablespoon Fresh Ginger, minced

1 Can Light Coconut Milk

3 Tablespoons Sriracha 

1.5 Tablespoons Sugar

1.5 Tablespoons Fresh Lime Juice

A few Sprigs of Fresh Cilantro

Directions:

1.  Start to prepare your rice.  Mine would be done in 15 minutes so I made sure all of my chicken and veggies were chopped up first.  

2.  Combine the cornstarch with 1 Tablespoon of Fish Sauce (instead of the typical water you’d normally use).  Mix the cut up chicken with the cornstarch mix in a bowl.  Heat the first Tablespoon of oil over medium-high heat in a large saute pan or wok and when it’s hot, throw the chicken in.  Cook for about 5-6 minutes.

3.  Remove chicken from the pan.  Heat the remaining Tablespoon of oil in the same pan.  Add your onion, garlic, ginger and saute for one minute.  Add green beans and other veggies if you’d like and saute while stirring for a few minutes.  

4.  Stir in the coconut milk, Sriracha, sugar, and lime juice.  Cook for about five minutes to heat through.  

5.  Serve mixture over rice and sprinkle with some fresh Cilantro.  Use a ladle, you definitely want to get all that sauce in there!

I used our Wok that had been in storage all year... I missed it!

I used our Wok that had been in storage all year… I missed it!

The rice soaked up all of the yummy sauce... mmm!

The rice soaked up all of the yummy sauce… mmm!

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How do YOU keep all of your recipes?  

Asian-Spiced Sriracha Peanuts

I’ve been absolutely CRAZED the past few weeks!!!!!  Shopping, shopping, more shopping and cleaning has completely booked up my time and thoughts while I’m getting ready to move.  I cannot believe it’s finally here!

Dave, our best friend Adam and I are moving into Philly tomorrow.  I could not be more excited!!

The 3 of us from this summer at a Phillies Game!

The 3 of us from this summer at a Phillies Game!

This week I skipped my favorite workout day to try and start packing up my room.  I literally sat in front of my closet for about 10 minutes, playing with Stella when I decided instead of packing, I should be making peanuts!  It was clearly the more important thing to do, especially after skipping my workout.  (Ugh!!!!!!!!!!!)

I have been obsessing over my Roasted Buffalo Peanuts so I bought THREE pounds of nuts when I was at our local bulk candy/nut store.  I made 2 batch of Buffalo Peanuts and wanted to try out something new.

After rummaging through our spice cabinet, I came up with this awesome recipe.  It is not as spicy as the buffalo variety, but it is packed with flavor and let me tell you… it is the most addictive thing ever!  I sat and ate so many peanuts I felt sick, wasn’t hungry for dinner, and the swing of calories from the peanuts vs not burning 1500 calories during my workout SUCKED!  I have to work out extra hard tonight!

Asian-Spiced Sriracha Peanuts

Recipe by:  It’s Good to be the Cook

Ingredients:

2 cups Salted Peanuts

1 Tablespoon Sunflower oil (or Olive Oil)

2 Tablespoons Sriracha Hot Sauce (my favorite condiment)

1 1/2 teaspoon Chinese Five-Spice

1/2 teaspoon Garlic Powder

1/2 teaspoon White Pepper

1/2 teaspoon Salt

Directions:

1.  Preheat the oven to 350.  Line a baking sheet with foil and spray with pam.

2.  Combine peanuts with oil, Sriracha, and seasonings.  Dump onto the baking sheet and spread out.

3.  Bake for 12-15 minutes until toasted.

*Let cool, they are REALLY hot when they come out of the oven, they will become crunchier when they are cooled also*

Like I mentioned, these are not that spicy, so if you enjoy the kick that the Buffalo Peanuts have… add some Cayenne Pepper to the mix!

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(this was before I ate half of them!!!)

(this was before I ate half of them!!!)

 

 

Avocado Sriracha Toast

I found myself with an extra Avocado the other day, and there was no way I was going to waste it!

One of my favorite little healthy snacks is this:

Avocado Sriracha Toast:

Supplies:  Trader Joe’s Whole Wheat British Muffin (or other bread), Fat Free (again, or regular) Cream Cheese, 1/2 Avocado, Sriracha Hot Sauce, and Sea Salt

Take a Whole Wheat English Muffin, toast it, and then spread on some Fat Free Cream Cheese (about 1 Tablespoon for both sides, you don’t need much).

Next, halve your avocado, take out the nut, and slice it into chunks.  Put the chunks evenly on both sides of the English Muffin and smush away with a fork.  

Add a few drops of Sriracha Hot Sauce, a sprinkle of Sea Salt, and enjoy!

 

What’s your favorite thing to do with leftover Avocados?  I’d love to hear!

Avocado!

Nom nom nom

 

Sriracha-Tomato Jam

OMG!!! OMGOMGOMGOMG!!  I LOVE this recipe!!!!  

I found this recipe not too long ago from one of my favorite bloggers, Gabi who writes a really great blog called Broke-Ass Gourmet.  I’ve had it saved for a while now and have been dying to make it.  I’m sooooo glad I did… it turned out awesome.  I have a feeling I’ll be making it again very soon once my certain someone comes home from Vancouver!

MMM!

Sriracha-Tomato Jam

A Recipe by:  BrokeAss Gourmet

Ingredients:

2lbs Ripe Jersey Tomatoes

½ Medium Onion, finely chopped

2/3 Cup Honey

1 Tablespoon Balsamic Vinegar

3 teaspoons or more Sriracha

½ teaspoon Salt

Fresh Black Pepper

Directions:

1.  Bring a large pot of water to a boil.  Carefully drop the tomatoes into the boiling water for about 15-30 seconds.  Remove with a slotted spoon.  Put into a different bowl in the sink and rinse with cool water so it’s easier to handle.  Slip the skin of the tomato off (Gabi reassured us it would come right off and they definitely do!).  Core, seed, and chop.

2.  Dump the hot water out of the large pot and add the chopped tomatoes, onion, honey, balsamic vinegar, Sriracha, salt, and pepper.  Bring to a boil.  Reduce heat and let simmer for an hour or until there isn’t much liquid left.  Stir a few times to check on it.

Hot Hot Hot!!!  When I tried this on a cracker once it was done and a little bit cool, it was so F****** spicy!  I immediately regretted “ruining” another recipe trying to be tough and make things extra-spicy.  I used 4.5 teaspoons of Sriracha instead of 3… oye vey!

I was so happy the next day to taste it again and see that the heat definitely backed off since I had first made it.  It is spicy, for sure… but not only is it “edible” now… but it is FANTASTIC.

I have only eaten this spread on crackers so far, but I plan on making us some kind of fancy grilled cheese when Dave gets home.  I loved this and it was SO easy.

Thank you Gabi!!!

Peeling the tomatoes was a little bit creepy to me but I DID IT!

Everything goes into the pot at the same time. Couldn’t get much easier than that!

Here’s what it looked like when it was done.

Do you like the old-school Jelly Jar I used? I need to double the recipe and pick up some Mason Jars…. hmmmm