Steak Marsala and Mangers

Here we are in the final week before Christmas and tomorrow is the winter solstice.  Our 70 degree days of pretend summertime of the past few days, quickly went away and we woke up this morning to a dust of snow and back to our 21 degrees.  Good thing because if we don't have a white Christmas, it will not be a pleasant morning in our house.  Ever since our girls experienced their first real white Christmas in Alaska (after 13 years of only waking up to palm trees), they insist that it always snow for their holiday morning hot cocoa.

In our continuing holiday decor around the house, one of our most precious items is the manger that my husband made for his parents when he was in high school.  It really is quite the masterpiece, complete with lighting and very compact.  Last year it needed a little help on it's roof, so we added some dried grass and straw (thank goodness for Aqua Net hairspray - roof stayed perfect all year in its storage box).

Last Saturday, we went to a wine tasting at Snifters as they were featuring some wines from Opici Wines in Northern California.  Here is how they describe their Auspicion Cabernet Sauvignon, The lingering finish is accented by touches of chocolate, toffee, and vanilla. Sign me up, that sounds like Christmas in a bottle to me.  I am usually not a fan of Cabernet wines, but this one was really smooth and light....and affordable, which I really love!!

To compliment our newly found vineyard, I tried out a new steak recipe.  My husband is crazy for Chicken Marsala, which comes in a close finish for first place with my Chicken Piccata.  The family is chickened out and I was looking for something different to try.  So, I saw on the back of a Knorr packet their version of Steak Marsala.  I had never heard of it or ever tried it.  I'm glad I did though - this will be a keeper for those quick weeknight meal needs.

Steak Marsala
Courtesy of Knorr

• 3 Tbsp. I Can't Believe It's Not Butter!® Spread
• 4 beef tenderloin [or , strip or sirloin steaks]
• 1 package (10 oz./300 g) mushrooms, sliced
• 1 small onion, thinly sliced
• 1 clove garlic
• 1/2 cup Marsala wine
• 1/2 cup water
• 1 package Knorr® Au Jus gravy mix
• 1/2 tsp. fresh thyme

• Melt 1 tablespoon spread in a large skillet over medium-high heat and cook steaks until desired doneness, about 8 minutes. Remove steaks to serving platter and keep warm.

• Melt 1 tablespoon spread over medium-high heat and cook mushrooms and onion, stirring occasionally, until mushrooms start to brown, about 8 minutes. Add garlic and cook 30 seconds. Stir in wine and cook 1 minute. Stir in water, Knorr® Au Jus gravy mix and thyme and bring to a boil. Reduce heat and simmer 1 minute. Stir in remaining 1 tablespoon spread until melted. Top steaks with sauce and serve with crusty French bread. Enjoy!