I can’t believe the holidays are already over, they flew by! I really enjoyed spending time with my family and eating lots of good food, and I hope that you all enjoyed the holiday season as well. If you’re like me, though, and you’re a little disappointed that it’s all over, then this is the perfect dish to make! Steak always keeps me in a festive mood, and when it’s smothered in a luxurious, sinfully-delicious mushroom gorgonzola sauce, it’s just like Christmas dinner. Make it tonight, so that you don’t have to choke down more left over ham and turkey. I promise, you won’t be able to resist this tangy, creamy dinner!
- 2 T olive oil
- 3 cloves garlic, minced (optional)
- 1 beef tenderloin, or any other steaks you like
- salt and pepper
- 1 c red wine
Preheat oven to 375 degrees. Combine oil with garlic. Rub the surface of the beef with this mixture and then season with salt and pepper. Chop up the herbs, using different amounts depending on your taste, and sprinkle them on the meat. Place in a roasting pan and pour in half of the wine. Roast for 40-60 minutes, pouring the remaining wine over the meat halfway through the cooking process.
Mushroom Gorgonzola Sauce:
- 1/2 c butter
- 1/2 pound mushrooms, sliced
- 3-4 green onions, chopped
- 2 cloves garlic
- 4 ounces gorgonzola cheese
- 1 T Worcestershire sauce
In a medium skillet, melt the butter and then add the mushrooms and green onions. Cook until the mushrooms are soft, and then add the gorgonzola cheese and Worcestershire sauce. Serve over the beef. Enjoy!
Sauce serves 8-10 portions
I know I just posted a salad recipe a few days ago, but I’m gonna post another one because I absolutely can’t wait to tell you about this salad dressing. I promise, it will change your life and the way you feel about salads FOREVER!
I recently discovered this salad dressing called Brianna’s Home Style Blush Wine Vinaigrette. It’s this kind of sweet, tangy, strawberry-ish tasting concoction that is unbelievably to die for on top of salads. I love to eat it just plain on top of some mixed greens, but you could also add tuna, nuts, fruit, cheese, or any other veggies to a salad with this and it would still be yummy. It’s also really good drizzled on fresh strawberries.
You can find this at Walmart, Target, Safeway, Whole Foods, or any other grocery store and it has a big strawberry on it. I think they have a couple other different flavors, too, but the Blush Wine is mine and my family’s favorite. Give it a try, and let me know if you liked, hated it, found another flavor that was good, or have a different favorite dressing. Enjoy!
Thanksgiving just isn’t Thanksgiving without the cranberry sauce! It’s one of my favorite dishes on the table, but I decided it was time for something different from the ordinary stuff out of a can. That kind just get a little boring after a while. Anyway, there are lots of advantages to making your own cranberry sauce. You can control the tartness and sweetness of the dish, you can control the texture, and you can make it way in advance, like I did, and then serve it whenever you’re ready! Is there any reason not to make your own?!?!?!?!
The Ultimate Cranberry Sauce
Start by putting the cranberries in a saucepan. They’re always in season around the holidays so they should be easy to find, but you could always use frozen ones, too.
Then, add the water and cranberry juice….
…and the orange peel. Just use a vegetable peeler to peel off the orange zest of the orange. I only used about 2 or 3 strips because the flavor really does concentrate when it’s cooked and you don’t want it to overpower the cranberry’s flavor.
Then, just turn the burner on high and bring the mixture to a boil.
You’ll start to see the cranberries pop!
Yummm….looks like the holidays in a pot!🙂
When the cranberries come to a boil, turn down the heat and let them simmer for 15 minutes.
They should start to get thick and syrupy. Just transfer them to a Tupperware container and let them set up in the fridge until dinnertime. That’s one thing less to do on the big day!
Ok so maybe this BBQ sauce doesn’t have any peas in it, but it’s very easy! And as we all know: Everything’s fine, as long as it rhymes!
We use my barbeque sauce on ribs, pulled pork, chicken, pork chops, pretty much everything. It’s SO good and is SO versatile. You’ll probably be able to find a million things to eat it on!
I have to warn you, though. I like my BBQ sauces spicy, so this does have a little bit of a kick to it. If you don’t like that kick, pull back a little bit. If you like yours a little more sweet, add some more sugar; a little more tangy, add more vinegar. This is where tasting your food before you serve it really comes in handy!
- 2 tbsp. veg oil
- 1 small onion, chopped
- 1 tsp. red pepper flakes
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1 1/2 c ketchup
- 1/2 c amber beer or ale
- 1/4 c cider vinegar
- 1/4 c water
- 1/4 c brown sugar
- 2 tbsp. dijon mustard
- 2 tbsp. worcestershire sauce
- salt and pepper
- tabasco sauce (optional)
Saute the onion in a saucepan with the oil until soft and translucent. Add the spices and toast them lightly for 1 minute. Add the ketchup, beer, cider vinegar, water, brown sugar, mustard, and worcestershire sauce. Season with the salt and pepper and a few dashes of tabasco. Let simmer for 15-20 minutes partially covered, then taste for seasoning. Brush onto your meat and grill, then pour over or dip into when you serve.