Cranberries are on sale now, so it seemed a good time to re-up this recipe. You can use sirloin steak, or ribeye or NY strip. Works well on chicken breasts, too.
My love of cranberries has been well documented here. So no wonder this is one of my favorite dinners. The potatoes are very creamy – you can make them more calorie friendly by reducing the amount of butter, you probably won’t miss it with the creamy dressing.
- Cranberry Pepper Steak
- Bleu Cheese Mashed Potatoes
- Sliced Carrots
Cranberry Pepper Steak
- 1/2 cup canned whole cranberries*
- ¼ tsp chili pepper flakes
- 2 tbsp red wine vinegar
- 1 lb sirloin steak
- ½ tsp crushed garlic
- ½ tsp chili powder
- ¼ tsp salt
- 1/8 tsp pepper
saucepan, broiler pan
In saucepan, combine cranberries, pepper flakes, & vinegar. Bring to a boil, stirring constantly, cook until thickened and reduced by half. Rub sirloin on both sides with garlic, chili, salt & pepper (use more of each if desired). Cut into 4 pieces, broil (or grill) 5 minutes on each side for rare. Spoon sauce over cooked steaks & serve.
Bleu Cheese Mashed Potatoes
- 4 large russet potatoes
- ¼ cup butter
- 1 tsp salt
- ¼ tsp pepper
- ½ cup blue cheese dressing
Wash and cube potatoes (peeling optional – I never peel mine, just scrub really, really well), add to saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender (about 20 minutes). Drain well. Add butter, salt, pepper and dressing. Mash potatoes until fluffy (I find a hand mixer works best)
*I keep fresh cranberries in the freezer. If you want to use fresh, add 1/4 cup of sugar and dash of orange juice as a substitute for canned.
The chicken marinade was black bean/garlic sauce, Thai sweet chili sauce, Chinese cooking wine, mushroom soy, and sweet soy sauce plus a lot of minced ginger and fresh garlic.The veggies steamed concurrently with the chicken cooking in the wok and everything was timed to be ready when the rice was done. And it happened just that way! I dumped the veggies into the chicken to coat with the sauce. Yay!
We’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.
Creole Vegetables with Black Beans and Rice
- 1 cup Jasmine Rice
- 1 -15 oz can no salt black beans (drained and rinsed)
- lime juice
- 1 tbsp olive oil
- 6 green onions, chopped (including greens)
- 1/2 each: green, red and orange pepper, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 1-14 oz can no salt diced tomatoes
- salt to taste
Used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then Continue reading
This was a cross between biscuits and gravy and chicken pot pie. I went with this recipe for the biscuits. I’ve made it before but this time I used an 8×8 inch glass pan. I should have stayed with my larger hotel pan because the biscuits took way longer to bake than the recipe indicated. After I took the pic I tried to plate some biscuits for the dinner but they were not yet done, I had to give them 10 more minutes past the 25 I had set the timer for and they were still not quite right.
The chicken was leftover from the “Winner, Winner..” post the other day, and the gravy was just a simple white sauce with powdered mustard, a few ounces of Parmesan, plus the remaining chicken gravy. I steamed some more veggies to add to it. I was hungry when I put the biscuits into the oven and ravenous by the time they were finally done.
I say “skillet” corned beef and cabbage but the only things that actually cooks in the pan are the bacon, cabbage and onion. The corned beef was boiled till tender then removed from the pot. I set it aside and boiled the potatoes and carrots in the same water. Cook to desired state and set them aside with the beef. Cube the beef when cool, and chop the carrots and potatoes.Cook a few slices of bacon in a big skillet, I used my wok. Remove the bacon, leave the grease, and add a few tablespoons of butter. Slice a big sweet onion, chop your cabbage, and add them to the pan, toss to coat with the fats.Add back the bacon and continue cooking the veggies until they brown a bit and get tender. I was able to do the chef’s toss to this point but after I added the cooked carrots, potatoes, and corned beef it got too heavy for that.Cover and continue over low heat long enough to rewarm the late additions, correct the seasoning, and serve. I like a touch of red pepper flake added to the dish, YMMV. Variations on the dish might include bell peppers.