Here I am bringing another sous vide recipe your way. This is not meant to sway you to buy one. I think I have said this before, but I never planned on having one. It was a gift and I wanted to find recipes to use with it. My best luck has been with seafood, so I wanted to share a favorite from this summer.
My birthday is always interesting as an adult/mom/wife. I enjoy cooking, so it can be fun making food for my own birthday. But, I also don’t want anything that would be exhausting or boring. So, this past birthday I was flipping through my cookbooks and came across this recipe. I’d never made anything with brisket before, but wanted to try. It seemed so easy but seemed potentially good. I consulted with my dad and M since they had cooked brisket before. The recipe was a bit different from what they’ve done before but they said it sounded like it could work.
And it did!
K and I are welcoming another year of marriage and this was something I made to welcome him home one night. It was really easy to make since no mixer needed to get pulled out and it was small amounts of ingredients, so no large bowls required.
I had saved this recipe to make and I wasn’t really sure what these would be like, but we ended up enjoying them. I was curious how they related to popovers and apparently are almost identical depending on your recipes. From what I could gather, this tends to be the savory version of a popover. But I’m sure I’m wrong on some level there, too. That was my best interpretation, in case you’ve made popovers before. I liked that I didn’t need a special pan or special ingredients. Everything was stuff I have on hand, and you could mix up the herbs.
It is May and I am still sharing stuff from Thanksgiving of 2017. Forgive me? I mean, it’s not like you can’t have rolls all year long. We have had these outside of Thanksgiving, too. I really like how easy this recipe is and it is pre-buttered. The salt in the dough and on top really brings out the buttery flavor, too. These are a new favorite roll recipe for me.
Sometimes I bookmark recipes and forget about them. This was one of those. You scroll past “chicken teriyaki” thinking, well, I’ve already made versions of that before so why would I make a different one? But I decided to click on it anyway and sure enough, it needed to be made. It was both simple, and slightly different since you cook the sauce and meat separately. It isn’t the usual method but I decided to see how it would work. We ended up loving the sauce. K said he wanted it on everything. It was sweet without being too sweet, and it had a bit of salt to it, but nothing too crazy. When I used beef teriyaki sauce on chicken it seemed too strong. This sauce is perfect for chicken!