Beefy Sirloin Tips with Smoky Pepper Sauce
1 1/2lb beef sirloin tip steak
1/2tsp paprika
1T vege. oil
1 12oz-16oz jar roasted red sweet peppers
1/2c barbecue sauce
1/4c chopped fresh italian parsley (if you have it)
Trim meat and cut into 1-1 1/2in chunks; sprinkle with paprika. In 12in skillet, heat oil over medium-high heat. Add meat; brown 5minutes or to desired doneness. Remove from skillet; keep warm. Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2c of the reserved liquid (if needed, add enough water to equal 1/2c). Add peppers and liquid to skillet. Add barbecue sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through. Sprinkle with parsley. Makes 4 servings.
I served the meat with Roasted Holiday Vegetables ^^^ (but I halved the recipe)
1/2T fennel seed
1lb yukon gold potatoes, unpeeled, cut in chunks or wedges (I used red potatoes)
1/2 large yellow onion, cut in half and sliced
dried rosemary
1T extra virgin olive oil
kosher salt
black pepper
Preheat oven to 400 degrees. Toast the fennel seed in a skillet over medium heat for 3-5 minutes, shaking the pan often to prevent seeds from burning. (It releases natural oils in the seeds.) Place potatoes and onion in a large bowl. Add the toasted fennel seed, rosemary, olive oil, and a few pinches of salt and pepper; toss. Transfer the vegetable mixture to a cookie sheet sprayed with cooking spray. Roast about 35-45 minutes or until vegetables are crispy on the outside and tender on the inside when pierced with a fork. Remove from the oven, and serve warm. A halved recipe makes about 4 servings.
Popovers
(I halved this recipe too)
1 1/3c milk
5 eggs, at room temperature
1 1/2c flour
3/4T sugar
1 1/2tsp kosher salt
1 1/2oz shredded monterey jack
nonstick cooking spray
Preheat the oven to 400 degrees. Grease a muffin or popover pan. In a medium saucepan bring milk to steaming. In large bowl, place eggs and lightly beat. Slowly add 1c. of the hot milk to eggs, stirring until combined. Pour egg mixture into saucepan. Stir to combine. Strain mixture into large mixing bowl. Sift the flour, sugar and salt over the egg mixture. With an electric mixer, beat on lowest speed for 10 minutes. Increase speed to medium-low and beat 5 minutes more. Strain mixture. Place empty popover pan in oven until pan is hot (about 5 minutes). Working quickly, fill pans three-quarters full. Sprinkle with cheese. Immediately return pan to oven, and bake for 35 minutes or until popovers are deep golden brown (do not open the door while popovers bake, as this could cause them to collapse). Remove from baking pan; place on a wire rack to cool. Immediately pierce sides of popovers with a skewer to allow steam to escape so they stay crisp longer.
And for dessert, I made Caramel Apple Peanut Bars :)
1c smooth peanut butter
3/4c caramel-flavored ice cream topping
3T packed brown sugar
3c apple-cinnamon flavored round toasted oat cereal (Cheerios)
1c. coarsely chopped dried apples
1/2c.-1c salted peanuts, coarsely chopped
Line a 8x8x2in baking pan with foil, extending foil up over edges of pan. Butter the foil. In a large saucepan combine 3/4c of the beapunt butter, 1/2c of the ice cream topping and the brown sugar. Cook and stir over medium heat just until mixture starts to bubble. Remove from heat. Add cereal and apples; stir gently to coat. Transfer to prepared pan; press firmly ointo pan. In a small bowl stir together remaining 1/4c peanut butter and 1/4c ice cream topping. Spread evenly over bars and sprinkle with peanuts, pressing lightly. Let bars stand 1 hour to set. Use foil to lift from pan. Cut into bars.
Our Christmas table:
Makes me kinda sad setting a table only for two. :(
Next year I hope we get to spend Christmas with the rest of our family!
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