Honey Sriracha Beef Skewers

honey + sriracha + beef + skewers

By now, you’re probably on to me and my word puzzles.  No, I did not stop myself from diving headlong into honey sriracha beef skewers long enough to take a picture.  If it’s a picture you want, hop on over to Inspired Taste, since that’s where I found this recipe.

What I can tell you is that in order to make honey sriracha beef skewers, I had to stare down one of my nemesis….the grill.  We have a gas grill.  It sits on the backporch, securely locked up against anyone foolish enough to consider trying to steal it.  Although that’s probably a bit more protection than we really need since the porch is a good twelve feet off the ground and the steps down are a little tricky.  So if someone were determined enough to haul that thing down the back steps, then maybe they’re entitled to the grill and however much gas is left in the tank.

Anyway, my point is that we have a grill.  But we never use it.  Between the yellowjackets that build their nests in the cover and the other critters that I am convinced hibernate under the hood, I have talked myself into believing that it’s a danger zone.  I have other excuses too, my favorite one is that the starter button doesn’t work (no really, it doesn’t and I have to light the thing with a flaming bamboo skewer).  When the truth is simply that I don’t feel comfortable at the grill.  Not that it’s “a man’s place” or anything, it’s just that I don’t have much experience with the grill.

But honey sriracha beef skewers enticed me to (carefully) kick away the yellowjacket nests and open the lid.  Surprisingly, I found no evidence of hibernating critters inside.  After a few unsuccessful attempts at lighting the damn thing (seriously, bamboo skewers and wind don’t mix) the flames were going, the grates were heating, and I was on my way to discovering that the grill isn’t such a scary place after all and that sweet and spicy beef skewers make for a lovely supper.

Honey Sriracha Beef Skewers

Adapted from Inspired Taste

  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 1/2 teaspoon sriracha sauce
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 to 1 1/2 pounds sirloin beef steak, cut into 1 inch cubes
  • 1/3 cup lime juice
  • zest of one lime
  • 3 tablespoons canola oil
  • 1 vietnamese red chili pepper, seeded and diced
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sour cream

Combine the first 8 ingredients in a bowl.  Taste for seasoning and more honey, sriracha, and salt to taste.  Add the beef cubes and marinate in the refrigerator for 30 minutes.

While the beef marinates, soak five or six wooden bamboo skewers in water and set aside.

Place the remaining ingredients in a food processor and pulse to combine.  Taste for seasoning and add more lime juice, honey, and salt to taste.  The dressing should be limey with a hint of heat from the chili but a little bit of creamy smoothness from the sour cream.  Set the dressing aside.

When you are ready to cook, thread the beef onto the skewers.  Heat a grill pan over medium high heat or light a gas grill to medium high.  Place the skewers on the grill or grill pan and cook for 3 to 4 minutes before carefully turning them over with tongs and cooking an additional 3 to 4 minutes.

Transfer the cooked skewers to a sheet pan and cover with foil to rest for approximately 5 minutes.

Serve the skewers on a bed of mixed greens drizzled with the dressing.

{printable recipe}

Chewy Granola

I’m filing this recipe under “Work In Progress”.  Chewy Granola and I first met over at Inspired Taste when Adam and Joanne posted about their adventures making chewy granola bars.  They ran into a few obstacles in their quest for the perfect bar.  Chiefly, how to get them out of the pan and how to keep them from falling apart into huge granolay crumbles.  Since I’m no stranger to recipes that don’t quite go as planned, and they had already identified some of the pitfalls, I figured I could try my hand at them.

There’s another reason why I wanted to try making these.  I can’t eat most of the prepackaged granola bars.  They usually have some kind of seeds or nuts which are verboten in my world.  After an especially long relationship with seeds, seeded fruits, and nuts, I was informed that I had to choose between them and a functioning colon.  My choice to pass on a colostomy bag has meant that I can no longer randomly pick up a bag of this or a pack of that without checking the list of ingredients.  This has resulted in breaking up with many things I used to enjoy eating.  But if I am picking the ingredients, I can rekindle my relationship with granola bars.

And so it began.  I took Adam and Joanne’s recipe, eliminated all those pesky seedy things, and introduced a substitution or two.  I carefully prepped my pan, mixed my ingredients, and patted and pressed until the pan was fully of chewy granola goodness.  I waited patiently while the granola baked.  I waited even more patiently while the granola cooled. When I could wait no more, I went in for a taste.

And the damn things fell apart on me.

So it’s back to the drawing board to try and find a better way.  I’m inclined to think that the granola should A) bake longer; B) cool completely before being cut; C) be stored in an open container, not an airtight one.

And please, take it from me…you don’t want to put chewy granola in a plastic bag and then forget about it in the pocket of your coat for a day or two.  Believe me when I say it’s not a pretty sight.

Chewy Granola Bars

Adapted from Inspired Taste

BAH Tip:  Use two sheets of parchment to create a sling for easy removal of the granola after baking.  Fold or cut the sheets to the exact width of your pan and then lay them in so that the ends of the parchment extend over the sides of the pan.

  • 1 2/3 cup rolled oats
  • 1/3 cup rolled oats, processed in food processor until finely ground
  • 2/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup dried cranberries
  • 1/2 cup shredded coconut
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, melted and cooled
  • 1/4 cup honey

Heat the oven to 350 degrees and line a 8 or 9 inch square baking dish with a parchment sling.

In a large bowl, combine the oats, oat flour, brown sugar, salt, cinnamon, cranberries, and coconut.  In a second bowl, or large measuring cup, combine the corn syrup, vanilla, butter, and honey and stir until thoroughly mixed.

Add the liquid to the dry ingredients and mix until thoroughly combined. Dump the granola in the prepared baking dish and press it to an even thickness.

Bake for 25 to 35 minutes or until the edges are golden brown.  Cool the granola in the pan completely before cutting into bars.

Serve as bars or crumble into a bowl with yogurt.  Store leftover granola in an open container.

{printable recipe}

Coconut Macaroons

The Universe has a way of bringing the most fascinating people into my life.  So what do you think happened when I gathered a bunch of them around the dinner table?  Only the best dinner party I’ve ever given, that’s what.  Who were these fascinating people, you might be asking yourself.  Let me tell you.

Sweet Mary – Seriously one of the most generous souls, Mary has taken her love of education, food, and travel and woven them together into the fabric of her life experiences.  A common theme throughout all of her adventures is the idea of community.  Whether it is on a small island in French Polynesia, in the classroom, or around her kitchen table, Mary has seen the power that comes from connecting with other people in meaningful ways.

Inspired Taste – Adam and Joanne use their love of food and cooking together to strengthen their relationship.  I admire the fact that they prepare food together and it is a positive experience.  That means that there is hope that one day The Mistah and I can truly collaborate in the kitchen, which I think is pretty inspiring.

Angry Asian Creations – Lan has seen parts of the world I can only imagine abstractly.  Like Ethiopia.  I mean, I know where it is on a map but I can’t even begin to comprehend what it must be like to live there. She is also an example of a good Bread Bible Student and proof that if I would just apply myself, I would be rewarded.

Grace Before Meals – Combining his love of food and his faith, Fr. Leo knows the power that comes from sharing a meal together.  And he is on a mission to get us around the table strengthening our families, building our communities.  Maybe more than anyone I know, Fr. Leo is so perfectly suited to his vocation that I can’t imagine him in any other role.

Gathered around the table, sharing a meal, we told our stories.  We talked about our hopes and aspirations.  There may have even been an admission of some Food Network crushes, the details of which will stay among the six of us.  So in those moments when I ask myself why I keep this food blog going, I only need to remember the feeling of community, understanding, and inspiration that we created.

I sent all my guests home with coconut macaroons.  They left with goodies, but their presence was a tremendous gift to me.

Coconut Macaroons

Adapted from Baking Bites

BAH Note:  You don’t have to use a stand mixer for this recipe. A hand held one would work just fine as would some good old fashioned elbow grease.  These morsels are moist and chewy perfection.

  • 14 ounces sweetened flake coconut
  • 1/2 cup sugar
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon almond extract

Heat the oven to 350 degrees and line a sheet pan with parchment paper.

Place the coconut in a food processor and pulse until the coconut is chopped into rice size pieces.

In the work bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, sugar, and salt.  When smooth, add the cornstarch and 1 teaspoon of almond extract and whisk until smooth.  Add the coconut and continue to whisk until it is evenly coated.

Using a small ice cream scoop (approximately 1 tablespoon) portion out the macaroons onto your parchment and bake for 15 – 20 minutes until they are golden on the bottom and just browned on top.  Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approximately 24.

{printable recipe}

Dear Ed Part II

image from http://www.istockphoto.com

Dear Ed(amame),

I humbly ask your forgiveness for the unkind things I said to you in my last letter.  I need to accept full responsibility for our failure.  Because I didn’t give you what you needed in order to become the best version of yourself possible.  I hindered you and then I blamed you for becoming what I made you.  I now see that.  I also now see that with just a little bit of heat, you and I have chemistry.

It took a third party for me to see the error of my ways, but I’m not too proud to admit that sometimes I have to ask for help.  If Adam and Joanne of Inspired Taste ever decide to ditch the food blog, perhaps they can start a relationship blog.  Because they got me to see a completely different side of you.  And for that, I am grateful.

Edamame and Pea Bruschetta
Adapted from Inspired Taste’s Recipe

BAH Note:  Use the ratios below as a starting point.  I made a double batch of this for a party and decided to add more olive oil until it was as smooth as I wanted it.  I also threw in more basil for an additional punch of flavor.  And I used fresh peas, because I had them.  If using fresh peas instead of frozen, cook them in a separate pot.  They will take longer than the edamame to soften.

  • 1 cup frozen shelled edamame
  • 1/2 cup frozen peas
  • 1 garlic clove, roughly minced
  • 2 scallions, chopped
  • 1/4 cup basil leaves
  • 1/4 cup olive oil
  • 1/4 cup Parmesan cheese
  • salt and pepper
  • 1 French baguette sliced

Prepare an ice bath in a large bowl and set aside.

Bring a pot of salted water to a boil, add and the edamame, cook for 4 to 6 minutes or until just tender, then add the peas and cook for another minute or two.

Remove the edamame and peas from the boiling water and transfer them to the ice bath.  Once cooled, drain and set aside.

Pulse the garlic and scallion in a food processor until roughly chopped.  Add the basil leaves, edamame,  and peas and pulse a few times until the mixture is roughly chopped.  With the food processor running, slowly stream the olive oil into the mixture until looks like a thick pesto.  Add the parmesan cheese, a pinch of salt and freshly ground pepper and continue to process until it reaches your desired texture.

Serve on top of toasted baguette slices.

{printable recipe}

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Apple Almond Coffee Cake

Apple Almond Coffee Cake
Do you ever step back from something only to find patterns or themes emerge that you hadn’t expected?  Like not seeing the forest for the trees, sometimes the patterns in my cooking don’t become obvious to me until I’m at the computer to give them virtual life here at BAH.  And then I’m all, oh, what a coinkydink.  Of course, the Universe being what it is, it’s not a coinkydink at all.  It’s the Universe giving me an opportunity to compare and contrast.  And Universe, may I gently remind you that those compare and contrast essays were my least favorite writing assignments in school?  I’m just saying, maybe you could throw a little something different my way?  For now, we’re going to work with what we’ve got and talk about Inspired Taste’s Apple Almond Coffee Cake. Continue reading “Apple Almond Coffee Cake”

Food Memories – Creamy Vegetable Soup


This Food Memory is from Joanne of Inspired Taste.  She sent me the recipe right before Thanksgiving, which was inspired because I needed a serious infusion of vegetables into my diet after pigging out on turkey day.  This soup was easy to fix which was exactly what I needed on what turned out to be a busy day in the kitchen.  Thanks Joanne for helping to lighten my load. Continue reading “Food Memories – Creamy Vegetable Soup”

Blogs That Rock – Inspired Taste

Thanks Inspired Taste

Every so often I feel compelled to direct your attention to blogs that you should be reading. I think it’s my Blogger Civic Duty to make sure you get your recommended daily allowance of good reads.  Today, I’m pleased to introduce you to Adam and Joanne and their blog, Inspired Taste.  They’ve been on BAH’s Right Tasty Blogroll since the first time I visited their site.  Ok, maybe they were in my Bookmarks first…but I made sure they got on the Blogroll asap.

The thing about Adam and Joanne is that they are the real deal.  Not only do they cook TOGETHER, they come up with recipes that are…well…inspired.  For instance, their second ever entry into the Royal Foodie Joust monthly competition took top honors.  This was their interpretation of Stout beer, pumpkin (or other squash), and sugar.  See what I mean about their recipes being inspired?  It would have never occurred to me to incorporate those ingredients into that winning plate of deliciousness.  That’s why if my cooking were a painting, it would be Paint By Numbers, without a doubt.  Inspired Taste’s cooking, on the other hand, is art with a capital A.

Not only do they rock the food part of food blogging, they also know that deep down, we all love to get presents.  So I was thrilled that my entry into their recent giveaway was randomly selected as a winner.  That dynamic duo you see up there?  That was my prize.  I can’t wait to break out the spices and get my mortar and pestle on.

Adam and Joanne, thank you for being Inspired bloggers.