Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
