How’s a 3 inch Sirloin

I am becoming more of a beef eater. My favorite cut used to be ribeye but this sirloin made me a believer. H-E-B is my friend. LOL. And you know fresh cranberries keep for quite a while in the veggie keeper in the fridge.

Roasted sirloin / Mushroom gravy / veggie medley

The Meat!  I found out that even if you forget to sear the cut at first, searing at the end I think might be better. Slow roast the sirloin on 375 for about 30-45 minutes. But about 15 minutes in add chopped celery, sweet yellow onions, fresh brown mushrooms, about 1 inch piece fresh tumeric chopped and drizzle with first cold pressed olive oil, add about 1/4 cup of beef stock to seasoned meat. Let it roast and turn occasionally.  Turn the temperature up to 400 and let cook the final 10-15 minutes. Have to be careful not to overcook. 🙂. When done take the meat out and sear in coconut oil in a cast iron skillet.

The Mushroom gravy!  Remove the meat once more and add the drippings from the skillet. Turn the fire to medium high and add a couple of shakes of cornstarch and whisk until done.

The Veggies! Chopped yellow squash, carrots-traditional, whole fresh cranberries. Steam the carrots and add 1 pat of butter. Add the squash and cranberries, salt and pepper, basil and coriander and a little more water. I zapped them in the microwave with a little drizzle of olive oil. Let them rest while the meat finishes.



Cheese smothered chicken 

Dinner tonight!  So I was good all day today…lemon tumeric tea-old fashioned oatmeal for breakfast. Med orange for my morning snack. Small salad with veggies only and an apple and I drank water. And so I wanted something delicious for dinner let my creative side take over and my hungry appetite lead the way!

Grilled chicken breast and grilled shrimp with Old Bay seasoning and a 3 cheese blend. And since I like things spicey, diced fresh jalapeños and other diced veggies and can you believe it, put together with a George Foreman Grill and Samsung microwave. Some like it hot!  Add a green salad with cayenne pepper laces range dressing and buttery garlic toast.