T_R_Oglodyte
TUG Lifetime Member
I think it's been awhile since we had a Trader Joe's thread.
I thought I would start it off with a (mostly) TJs dinner I fixed tonight, that we both liked quite a bit.
We had some leftover Balsamic Rosemary Beef Steak Tips that needed to get used up. I sliced them into strips about 1/8-in thick. I then cut a sourdough boule bread loaf into slices about 1/4 - 3/8-in thick. I covered the bread slices with the sliced beef. Then I drizzled the meat with Orange Muscat Champagne vinegar, allowing some of the vinegar to sink into the break. I topped that with their tomato bruschetta, I put them on a rack, and used the oven air fryer to cook them at 475° F for about 20 minutes. Near the end I sprinkled grated Italian cheese blend on top.
It was one of those things where after my first bite I thought it was good, but not remarkable. But after having one, I soon went for another, then another. DW was doing the same. And when the rack was empty I was disappointed. So this will come back.
When I do it again, I'll try a couple of changes. First I will mince the tomato chunks in the bruschetta so it will spread more evenly on the bread. Then I would also add some minced garlic to the bruschetta and cook the mixture on the stove. After cooking I would add the vinegar to the bruschetta, and then spread that on the bread. I would then put the meat on top of the bruschetta, and then put it in the oven.
I thought I would start it off with a (mostly) TJs dinner I fixed tonight, that we both liked quite a bit.
We had some leftover Balsamic Rosemary Beef Steak Tips that needed to get used up. I sliced them into strips about 1/8-in thick. I then cut a sourdough boule bread loaf into slices about 1/4 - 3/8-in thick. I covered the bread slices with the sliced beef. Then I drizzled the meat with Orange Muscat Champagne vinegar, allowing some of the vinegar to sink into the break. I topped that with their tomato bruschetta, I put them on a rack, and used the oven air fryer to cook them at 475° F for about 20 minutes. Near the end I sprinkled grated Italian cheese blend on top.
It was one of those things where after my first bite I thought it was good, but not remarkable. But after having one, I soon went for another, then another. DW was doing the same. And when the rack was empty I was disappointed. So this will come back.
When I do it again, I'll try a couple of changes. First I will mince the tomato chunks in the bruschetta so it will spread more evenly on the bread. Then I would also add some minced garlic to the bruschetta and cook the mixture on the stove. After cooking I would add the vinegar to the bruschetta, and then spread that on the bread. I would then put the meat on top of the bruschetta, and then put it in the oven.
