Besides inheriting my dad’s wispy hair, I also picked up his habit of grocery shopping on Sunday. My mom and dad split cooking duties, but he did the bulk shopping each Sunday. As a result, Saturdays were dubbed “Smorgasbord Saturdays” in our home as my dad purged leftovers from the refrigerator and served them that night for dinner.
The following recipes remind me of “Smorgasbord Saturday” as they can be made from leftovers (beef, bacon and shrimp) or from scratch. Either way you are left with mouthwatering dishes that don’t require a ton of time or skill to prepare.
BEEF TENDERLOIN WITH BACON
Ingredients:
4 beef tenderloin steaks
Salt
Fresh cracked pepper
1 tablespoon olive oil
3 tablespoons butter, divided
1 tablespoon chopped shallots
4 slices bacon, cut in small pieces
1 cup beef broth
1 tablespoon chopped parsley
Directions:
Season steaks well on both sides with salt and pepper.
Heat oil and 1 tablespoon butter in a heavy skillet. Cook steaks to your liking.
Set steaks aside on a plate and cover with foil.
Add bacon and shallots to the skillet and cook until bacon starts to crisp a bit. Add broth. Cook for a few minutes until sauce thickens and reduces. Turn off heat and whisk in remaining cold butter.
Add parsley and serve sauce over steaks.
TERIYAKI SHRIMP WITH PINEAPPLE
Ingredients:
1 pound shrimp, peeled and deveined
1/2 cup teriyaki sauce
1/4 cup pineapple juice
2 tablespoons oil
1 1/2 cups fresh pineapple, cut into bite size pieces
1/2 cup sliced red pepper
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon sesame seeds, toasted
Directions:
Marinate the shrimp in the teriyaki sauce and pineapple juice for 10 minutes in the refrigerator.
Heat the oil in a pan.
Add the shrimp, and cook for two minutes. Add the pineapple and red pepper. Cook for another couple minutes. Add sesame oil.
Garnish with the green onion and sesame seeds. Serve with hot rice.
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