Thursday, January 20, 2011

More Recipes!

Beef Sirloin Tips with Smoky Pepper Sauce

  • 1 1/2 lb beef sirloin tip steak
  • 1/2 tsp. paprika
  • 1 Tbsp olive oil
  • 12-16 oz jar roasted red peppers
  • 1/2 cup hickory flavor bbq sauce
  • 1/2 cup parsley (for garnish if desired)

1. Trim meat and cut into 1-1 1/2 inch chunks. I went ahead and got meat that was already cut to save this step. In a skillet, heat oil over med-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet but keep warm.

2. Meanwhile, drain roasted red pepper, reserving liquid. Cut up the peppers if not already and measure 1/2 cup of the set aside liquid. Add peppers and liquid to a skillet and add the bbq sauce. Cook uncovered on med. heat about 5 minutes. Make sure to stir frequently. Return meat to skillet; heat through.

3. Sprinkle with parsley if desired. Makes 4 servings.

I made some green beans and a baked potato with mine. It was a hit!

Chicken and Green Chile Enchiladas.
  • one onion; chopped
  • 3 1/2 cup shredded cooked chicken
  • 1 tbsp. veg. oil
  • 3 garlic cloves, chopped
  • 2 (4oz) cans chopped green chiles
  • 2 cans of enchilada sauce; divided. (I only had one in the pantry and it was enough when mixed with taco sauce that I had.)
  • 2 cups shredded Mexican cheese
  • 8 tortillas

1. Preheat oven to 425 degrees. Stir together chicken, onion, oil, garlic, green chiles, 1 cup enchilada sauce, and 1 cup cheese in a large bowl.

2. Spoon about 1/2 cup of mixture down the center of each tortilla; roll up and place seam down in a lightly greased 13x9 pan. our remaining enchilada sauce over tortillas. Sprinkle the remaining cheese on top.

3. Bake covered at 425 for 20 minutes; then 10 mintues uncovered until cheese is melted and golden brown. Top with olives or sour cream if desired.

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