Twice As Nice!

This dish is known as "The Meal" in my family. We have this whenever we left for camp, school, celebrated a birthday and have always had this on Christmas Eve. The side dishes may vary each time, but the steak and peppers are always a must. It's safe to say it's a family recipe!

Grilled Pepper Steak with Bell Pepper Salsa (Cooking Light)

1/3 cup balsamic vinegar
2 tablespoons molasses
1 teaspoon dried thyme
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large shallots, peeled and minced lengthwise
1 large red bell pepper, seeded and chopped (about 8 ounces)
1 large yellow bell pepper, seeded and chopped(about 8 ounces)
Cooking spray
4 teaspoons coarsely ground pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Thyme sprigs (optional)

Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Place marinated vegetables and sauce in a small saucepan; bring to a boil. Cook until vegetabales are soft and marinade has reduced.

Place a grill pan coated with cooking spray over medium-high heat until hot. Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; recoat with cooking spray. Place pan over medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness. Serve with bell pepper salsa and thyme sprigs if desired.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.