Sunday, September 24, 2017

Sirloin Steak Tips with Black Pepper Mushroom Gravy


Yum

How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

Go figure!  I've had internet connection issues all week.

We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

So now I'm back in business which brings me to my recipe today.  Moving is a painI hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!


How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern


Sirloin Steak Tips with Black Pepper Mushroom Gravy


Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!


How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.


How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

Enjoy!





Sirloin Steak Tips with Black Pepper Mushroom Gravy


1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8 oz) package pre-sliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons flour
1 1/2 cups low-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
Hot cooked mashed potatoes

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

Serve over hot mashed potatoes.

How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern



Sunday, September 17, 2017

Lemon Herb Grilled Shrimp and Scallops


Yum

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

I've been remiss in posting this week and I'm sorry for that, but between 105 degree weather with 80% humidity (Hawaii anyone!) with sporadic thunderstorms, and then all of a sudden it's 80 (which is cool for this time of year) I had to go and get sick!

Yep...

I did it...I got a painful sore throat, which I NEVER get.  So I've been off my game a little.


Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

So to make it up to you I'm going to share a GREAT recipe with you for some late summer grilling!  I don't post many seafood recipes here on Slice of Southern, but MGG loves seafood.  Me, not so much.  So every now and then we satisfy his cravings and cook up a wonderful fish dish for him.  I'll usually cook chicken for my self using the same flavorings so we have a nice, easy, and tasty dinner that's similar.  

So he requested shrimp and scallops this time around.  Grilled ones!  So I immediately thought of using a wonderful lemon and herb sauce as the basis for this dish that would compliment the fish well.

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

LEMON HERB GRILLED SHRIMP AND SCALLOPS

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!  

This dish is easy enough to make for a party and can be scaled for an intimate dinner for 2 or 4.  I like easy, quick meals and you can't get much easier that making a basting sauce and grilling some fish.  Fish cooks in no time at all and you'll have dinner on the table in about 15 minutes start to finish!  I did use a specialty pan to help me along.  This Pro Ceramic Shrimp and Scallop Pan  is great to have because is made of ceramic, which retains heat well, and it has these wells that hold the shrimp and scallops and the basting sauce!  Perfect, but you can certainly use any pan you like.


Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

The Lemon Herb basting sauce make this dish special!  Don't forget the sauce...you'll love every bite of this dish, I promise.  Serve it with Beth's Confetti Rice and a piece of grilled bread and you have one heck of a meal!

Enjoy!








Lemon Herb Grilled Shrimp and Scallops

serves 2

1/2 lb 10-12 shrimp
1/2 lb scallops - about 6
salt and pepper


Lemon Herb Basting Sauce:
¼ cup olive oil
juice of 1 lemon  ( 2-3 Tablespoons )
1 tablespoon red wine vinegar
2 teaspoons minced garlic
2 tablespoons dried oregano
1 teaspoon fresh thyme, chopped
1 teaspoon salt
Fresh ground black pepper


Preheat your seafood pan for 15 minutes over medium-high heat.  Meanwhile in a medium bowl combine all your Lemon Herb basting ingredients.  Remove 2 Tablespoons to a small cup and set aside.

Add shrimp and scallops to the seafood pan. Cook scallops about 2-3 minutes to brown nicely on each side. Grill shrimp, turning once, cooking until the center is slightly opaque, about 1 to 2 minutes per side. After turning each type of fish, baste with the lemon herb sauce.  Turn one final time and baste again.  Place on a platter and drizzle with reserved lemon herb sauce.  Serve with rice.


This post contains affiliate links which should you buy from, provide me with a small compensation, at no additional cost to you.  

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern


Monday, September 11, 2017

Beth's Confetti Rice


Yum



Beth's Confetti Rice:  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  Slice of Southern

Everyone needs a good side dish that will go with many types of meat and that's what we are going to talk about today.

It's still late summer here in Southern California and we are still grilling every chance we get.  Actually, we'll be grilling well into October as the weather tends to be warm.  So I wanted to make a rice dish to go with some shrimp and scallops we were grilling (recipe coming).  You know rice goes well with any type of meat.  But I wanted to jazz this up a bit.  Something sort of like a pilaf with veggies, or like a Caribbean confetti rice, but my style.  Thus,  Beth's Confetti Rice was born!

Beth's Confetti Rice:  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  Slice of Southern

BETH'S CONFETTI RICE

Imagine a nice basmati rice cooked until fluffy and tender, then tossed with an array of veggies.  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  

Beth's Confetti Rice:  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  Slice of Southern

This side dish is perfect for late summer gatherings.  It goes well with pork, steak, fish, and chicken dishes whether they are grilled or baked or pan fried.  It's just a great compliment that you will want to eat over and over.

Enjoy!






Beth's Confetti Rice

serves 4-6

1 cup long grain basmati rice, rinsed well
1½ cups chicken broth, low sodium
2 Tablespoons butter
1/2 cup red bell peppers, diced
1/2 medium sweet onion, diced
1/2 cup frozen peas
½ cup frozen or fresh corn
2 cloves garlic, minced
salt and pepper
¼ cup cilantro, chopped 

Add the rice, and broth medium sauce pot. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed about 15-20 minutes. Remove from heat.

Meanwhile, add the butter to a large skillet over medium heat. Add the bell peppers and onions. Sauté for 2-3 minutes, to soften.  Add the peas, corn and garlic. Season with salt and pepper.   Stir and cook for another 2 minutes until heated through.  Add the cooked rice to the skillet and toss well to combine.  Sprinkle with the cilantro and toss.  Serve warm as a side dish.

Beth's Confetti Rice:  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  Slice of Southern
Beth's Confetti Rice:  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  Slice of Southern





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