This week, we have tasty small bites and enticing sweet treats. Here's what's dishing on the blogs we follow:
Jessica from How Sweet It Is lured us with her favorite Beer Marinated Flank Steak Fajitas. Linda from Dinner Plan-it put the smoker to good use with her Hickory Smoked Brisket, Slaw & Avocado Spring Rolls - TexAsian Style. The Hungry Hounds prepared a vibrant Heirloom Tomato Bruschetta with Queso Fresco. Bill from Three Dogs BBQ wooed us with Southwestern Roasted Corn and Grilled Chicken Pizza, while Haute Pepper Bites shared her best BLT Sandwich.
On the dessert menu, the Sugar Pixie updated her Five Minute Chocolate Mug Cake. How Sweet It Is preferred her vegetables in cake-form like this Fresh Pineapple Zucchini Skillet Cake. Chef Chuck from Cooks and Eats opted for gooey Rice Krispies, whereas the Brown Eyed Baker went with adorable Ice Cream Cone Cupcakes. And for a palate cleanser, try the Blackberry Lime Sorbet from Yum Yum.
A lot has been happening on the restaurant scene! The girls from eatPGH ventured out to Coca Cafe for some duck-fat Brussels sprouts and the lobster cognac bisque with corn and pea shoots; chef Chuck from Cooks and Eats enjoyed his evening at Burgatory with a delicious Wagyu Burger, a Crab Shack, and a Green Apple and Quinoa Salad; Yum Yum went back to Braddock's for the Braised Short Rib Pierogies and the Bourbon Candied Pork Chop; Hal B. Klein at Pittsburgh Magazine talked about which chefs are switching kitchens in the city; Dan from Pizza Walk with Me dished about V3 Pizza; Good Food Pittsburgh highlighted the weekend pics of things to eat and drink in Pittsburgh, which included the Summer Berry Salad at Nine on Nine, and the Cereal Milk Punch cocktail at Grit & Grace; Leah from Brazen Kitchen recapped the amazing dinner at Churchview Farm; and Culinary Cory explored the options at grandpa(MAC.) including a Vegan Mac & Un-cheese.
See you here next week!
How Sweet It Is photo