This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Garlic Lovers Steak and Scallops is a perfect surf and turf bite for holiday entertaining!
I’m always looking for different ways to serve appetizers. I’m so glad I found out about tasting spoons!
You can really pack a lot of flavor into a little bite.
I love serving Certified Angus Beef® brand beef cuts in my appetizers. The beef is always tender and works well with so many flavors!
Lean beef also adds nutrition to my holiday offerings. A tasty balance that supports a heart-healthy lifestyle including protein, zinc, iron and B vitamins.
Protein helps you feel full too and you just might eat a few less sweets. 😉
You can find great holiday appetizer ideas on the Certified Angus Beef® brand Appetizer page.
I called this dish, Garlic Lovers Steak and Scallops because I added garlic to the butter sauce and the crumb topping.
Garlic Lovers Steak and Scallops
- 1 12-ounce strip steak I use Certified Angus Beef® brand
- Salt and pepper to taste
- 1/4-pound bay scallops
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 1/4 cup lemon juice
- 1/2 cup white wine
- 1/2 teaspoon minced garlic
- 1/8 teaspoon Old Bay or similar seafood seasoning
- 1/4 cup thinly sliced Portobello mushrooms
- 2 tablespoons minced chives divided
- 2 tablespoons butter
- 1/4 cup crushed oyster crackers
- 1/4 teaspoon minced garlic
- Dash of Old Bay or similar seafood seasoning
- Preheat oven to 350
- Add oil to oven-proof fry pan and heat over medium-high heat until hot. Season steak with salt and pepper.
- Add steak to hot pan and sear both sides. Cook approximately 6 minutes per side. Finish in oven about 10 minutes if necessary until internal temperature is 130 for medium rare. Temperature will rise as it rests to 135. Pull at 140 for medium rests to 145. Cut rested steak into thin slices.
- While steak rests, cook mushrooms and scallops. Add butter, lemon juice and white wine to deglaze pan. Scape bottom to loosen any cooked particles. Cook about a minute to incorporate flavors. Strain. Return butter sauce to pan.
- Add mushrooms to pan. Cook for 1 minute. Add scallops, garlic and 1 tablespoon chives. Cook until scallops become opaque. Set aside.
- In a small fry pan, heat butter, cracker crumbles, Old Bay and garlic over medium-low heat. Cook until butter is absorbed and crackers lightly brown. Set aside.
- Assemble appetizer by layering steak, mushrooms and scallops. Sprinkle with crumbs and chives. Drizzle with remaining sauce.
You can adjust sauce thickness by adding more butter or cooking longer to reduce or thin with a bit more wine.
You can also arrange this appetizer on a small tasting plate.
Food for Thought…What creative ideas do you have for using beef in appetizer recipes? Is there a special crostini you love? Maybe a pinwheel or something with blue cheese or horseradish is a favorite! I would love to hear your ideas in a comment below!
Beefy Au Gratin Potato Skins serve as appetizers or part of your holiday party meal. Bites of steak, twice baked potatoes and a creamy cheese sauce.
This week Sunday Supper reminds us that the holidays can be super chaotic! We all need all the tips and tricks we can get; like make ahead dinner party recipes. With some planning and a few make ahead recipes anyone can survive the holiday season.
Planning ahead is a must these days. I know for me it seems like all my time is scheduled. I make my guy’s meal a day ahead so he has a hot meal before he leaves for work.
Being in the business, so to speak, I know how important it is to make ahead as much party food as possible. It’s so nice to be prepared.
Beefy Au Gratin Potato Skins can be served for game night or an elegant dinner party. Picking the size of the potato lets you decide how best to serve them.
Tapas or small plates dinners would use a smaller potato. These skins could be the main event dinner offering just as easily.
I use Certified Angus Beef ® brand sirloin steak for best results. Shredded Certified Angus Beef ® brand roast beef works as well.
You can make these ahead and simply reheat in your oven!
Beefy Au Gratin Potato Skins
- 1 cup shredded beef (I use Certified Angus Beef ® brand)
- 5 small russet potatoes (I use Idaho® Potatoes)
- 2 tablespoons margarine
- 1 tablespoon Kosher salt
- 1/2 cup sour cream
- 1 cup half and half
- 1 tablespoon cornstarch
- 1/4 teaspoon dry mustard
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup shredded sharp cheddar (I use Cabot's Seriously Sharp)
- salt and pepper to taste
- 1/4 cup diced chives
- 1 sprig thyme leaves
- 1 teaspoon smoked paprika
- Preheat oven to 350. Coat potatoes with margarine and sprinkle with kosher salt. Wrap in foil. Bake until soft in center, about an hour.
- Cut in half and scoop out most of the potato leaving about 1/4-inch inside shell.
- Mix the scooped potato with sour cream and beef. Refill shells.
- Whisk together half and half, cornstarch, thyme, mustard, salt and pepper. Bring to a boil over medium heat, whisking constantly until thickened. Remove from heat and stir in cheese.
- Pour sauce on top stuffed potatoes. Garnish with chives, thyme leaves and paprika.
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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Chocolate Gingerbread Cupcakes combine warm spices and chocolate in one tasty cupcake. Top it off with gingerbread frosting. A great way to celebrate #CupcakeDay2017!
I’d much rather eat a cupcake than a slice of cake. There’s something about having that individual piece of heaven in your hands. I peel back the paper and take a big bite. Now comes the tough decision. Eat it all now or kind of fold up the paper and save some for later.
I’m only kidding, who saves some for later? I don’t have that kind of willpower. Especially when chocolate cake is in the picture.
Warm spices like cinnamon, ginger and nutmeg are a perfect addition to anything baked with chocolate. Add a little vanilla and those flavors really pop!
Sometimes you can enhance the taste by adding spices to the frosting too. Each bite packs so much flavor.
Chocolate Gingerbread Cupcakes
Chocolate Gingerbread Cupcakes
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup water
- 1 egg
- 1/4 cup vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon water
- 1/4 cup shortening
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Whisk together sugar, flour, cocoa, baking powder, baking soda, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together milk, water, egg and vanilla. Add to dry ingredients.
- Beat on medium speed for 3 minutes.
- Divide batter into 12 cupcake liners.
- Bake at 350 for about 12 minutes until inserted toothpick comes out clean.
- While cakes bake, prepare frosting. Whip all ingredients until smooth.
- Cool completely before frosting.
Thank you Coleen from The Red Headed Baker for hosting this event!
Enjoy all these delicious cupcake ideas and recipes throughout the year!
Kamut Cloverleaf Rolls bring whole grain goodness to hearty dinner rolls.
Welcome to another addition of Bread Bakers!
Share your favorite holiday breads from around the world, made healthier with whole grain flours.
Thanks Kalyani from Sizzling Tastebuds for hosting this event.
I try to add a bit of whole grain flour to most of my breads and rolls. The trick is to use the freshest flour and limit the amount. Using my home flour mill from WonderMill makes the fresh part easy.
Whole grains like kamut, spelt and tend to heavy. I add about 1/4 of the total flour these to bread flour or all-purpose flour mixes. Bob’s Red Mill Artisan Bread Flour is my first choice for yeast breads.
Other grains with less gluten like oats, rye, teff, millet or rice will need a starch added to get a better texture. The Food Network has recipes for gluten-free flour mixes here.
Kamut Cloverleaf Rolls freeze well too. This recipe makes a dozen rolls. I like to have dinner rolls on hand for when a little bread goes great with the meal. Just a bit of bread to mop up dishes with sauces and gravies ;).
- 1 packet dry activated yeast (1 1/4 teaspoons) (I use Red Star Premium)
- 1 cup warm water (110 to 120 degrees)
- 1 teaspoon sugar
- 2 cups flour flour plus 1/4 cup for dusting (I use Bob's Red Mill Artisan Bread Flour)
- 1/4 cup kamut flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Mix together 1/2 the flours, yeast, sugar, and salt.
- Add warm water.
- Add the rest of the flour to make a soft dough Knead until smooth.
- Cover and let rest about 10 minutes.
- Divide dough into 36 equal pieces. Roll into balls.
- Place 3 balls each per cup into a lightly greased muffin tin compartments.
- Cover and let rise until doubled in size.
- Bake at 375 for about 20 minutes until brown and sound hollow when tapped.
- Brush with oil about 5 minutes before bread is completely baked or immediately from the oven.
- Cool on a rack.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here
. Links are also updated after each event on the #BreadBakers home page
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Enjoy all these tasty breads from us at #BreadBakers!