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Tuesday’s Taste Tempters 1.29.13

Tuesday’s Taste Tempters 1.29.13

Posted: Tuesday, January 29, 2013 8:00 pm

Today’s recipes come from  Just A Pinch.
Open Face BBQ
Beef Brisket Sandwich
Submitted by Allison Hazell of Midlothian, Va.
3 pounds beef brisket or eye round
1 can low sodium beef broth
1 can water
1 package dry Italian salad dressing seasoning
1 medium onion, chopped
1 green pepper, chopped
1 tablespoon dried cilantro,
1 teaspoon dried oregano
2-3 tablespoons barbecue sauce
4 slices rye bread
4 slices Swiss or sharp white chedder cheese
fresh cilantro or parsley
Place beef in crock pot with broth, water and Italian seasoning. Cook for 10 hours on low. Reserve half of beef and enough liquid that remaining beef is totally drenched but not soupy for another use.
To crock pot, add chopped onion, pepper, cilantro and oregano. Turn to high and cook for 40-60 mins.
Take mixture out of crock pot and place in bowl. Add barbecue sauce and stir to combine. Place meat mixture onto lightly toasted bread slices. Top with cheese. Broil until cheese melts and is bubbly brown. Garnish with cilantro or parsley.

Island Teriyaki Tiki Chicken Bites
Submitted by Jeanette Nelson of Sophia, W.V.
1 teaspoon toasted sesame oil
1/2 pound boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 cup medium green onions, finely diced
1/4 cup asian sweet chili sauce
1 tablespoon Island Teriyaki sauce
1 tablespoon pineapple preserves
2 teaspoons balsamic seasoned rice vinegar
1/3 cup finely shredded carrots
1/3 cup finely diced orange bell pepper
1 teaspoon minced garlic
1 teaspoon sriracha hot sauce
1 can (8 ounce) refrigerated crescent dinner rolls
2 teaspoons black sesame seeds
1 cup sweet and sour sauce for dipping
Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
Fill each cup with about 1 tablespoon chicken mixture. Slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Remove from pan to serving plate. Cool 5 minutes. Serve with sweet and sour sauce.

Published in The Messenger 1.29.13

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