(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 1/2       cup pine nuts
• 2          tablespoons olive oil, divided
• 1          shallot, finely chopped (about 3 tablespoons)
• 1/2       medium fennel bulb, cored and finely chopped
• 3          tablespoons drained capers
• 1 1/2    teaspoons fresh orange zest
• 2          tablespoons thinly sliced fresh basil
• 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
• 4          skin-on salmon fillets (6-7 ounces each)
• 1/4       teaspoon ground black pepper

1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 2          tablespoons extra-virgin olive oil
• 1/4       cup yellow onions, minced
• 3          cloves garlic, thinly sliced
• 1 1/2    pounds green beans, ends trimmed
• 3          large ripe tomatoes, peeled, seeded and chopped
• salt, to taste
• freshly ground black pepper, to taste

1. In nonstick skillet over medium heat, warm olive oil.
2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

• Anolon Advanced Home 10-inch nonstick skillet
• 6          tablespoons butter
• 1/2       cup, plus 2 teaspoons, sugar, divided
• 1/2       teaspoon ground cinnamon or apple pie spice
• 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
• 1          refrigerated pie crust
• 2          teaspoons cream

1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
2. Heat oven to 350° F.
3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

(Family Features) Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak.

These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.

Get more grilling recipes at www.omahasteaks.com. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.

Peppercorn Crusted Strip Steaks

Serves 4

• 4 Omaha Steaks Strip Loin Steaks
• 2 tablespoons olive oil
• 3 teaspoons coarsely ground black peppercorns
• 1 teaspoon coarsely ground sea salt
• 4 teaspoons garlic cloves, minced

1. Preheat grill on high.
2. In small bowl, combine black peppercorns, salt and garlic.
3. Blot steaks dry with a clean paper towel.
4. Brush both sides of steaks with olive oil.
5. Evenly apply rub on to one side of each steak.
6. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
7. Serve steaks with rub side up.

Buffalo Sirloin Tips

Serves 4 to 6

• 1 pound Omaha Steaks Sirloin Tips
• 1 teaspoon kosher salt
• 1/2 teaspoon chile powder
• 1/4 teaspoon black pepper
• 4 to 6 bamboo or stainless steel skewers
• 1 recipe Buffalo Sauce
• Leaves green leaf lettuce
• Optional celery sticks, ranch or blue cheese dressing

1. Preheat grill on high.
2. Prepare Buffalo Sauce.
3. Blot sirloin tips dry with a clean paper towel.
4. In small mixing bowl, combine sirloin tips, salt, chile powder and pepper.
5. Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.
6. Place skewers on grill and cook to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
7. Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.
8. Toss cooked tips with Buffalo Sauce until well coated.
9. Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.
10. Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.

Buffalo Sauce

• 4 tablespoons butter, softened
• 2 tablespoons hot sauce
• 2 tablespoons chile sauce

1. Mix ingredients in mixer or food processor until completely combined.

Filet Mignon with Garlic Butter Medallions

Serves 4

• 4 Omaha Steaks Filet Mignon Steaks
• Kosher salt and ground black pepper to taste
• 1 recipe Garlic Butter

1. Preheat grill on high.
2. Season steaks with salt and pepper.
3. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
4. Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.
5. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Garlic Butter

Serves 4 to 6

• 2 heads garlic
• 1 tablespoon olive oil
• 1/4 pound unsalted butter, softened
• 1/2 teaspoon sea salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley

1. Preheat oven to 375°F.
2. Slice half an inch off tops of garlic heads and place on baking sheet.
3. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
4. Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender.
5. Add butter, salt, Worcestershire and parsley, blend all ingredients together.
6. Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.
7. Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.

Ribeye Steak with Shallot Demi-Glace

Serves 4

• 4 Omaha Steaks Rib Eye Steaks
• Kosher salt and ground black pepper to taste
• 1 cup Shallot Demi-Glace

1. Prepare Shallot Demi-Glace sauce.
2. Blot steaks dry with a clean paper towel.
3. Preheat grill on high. Season steaks with salt and pepper.
4. Grill steaks to desired doneness using Steak Time app or grilling chart.
5. Place steaks on serving plate and sauce with the Shallot Demi-Glace.

Shallot Demi-Glace

Serves 4

• 1 tablespoon cooking oil
• 1 medium shallot, minced
• 1/2 cup red wine
• 1 cup demi-glace (can be found in most grocery and specialty food stores)
• Salt and pepper to taste

1. Preheat oil in a small sauce pan.
2. Add shallots and cook them for 1 1/2 to 2 minutes. Shallots should be well browned and some should be blackened.
3. Add red wine and reduce liquid by 2/3.
4. Add demi-glace and bring to a boil. Reduce sauce while stirring for 2 to 3 minutes or until desired consistency reached. If desired, add salt and pepper.

Top 5 Tips for Perfect Grilling

1. Clean and pre-heat grill on high.
2. Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.
5. Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

How Long?

Here’s how long you should keep steaks on the heat for grilling perfection. Cooking times are in minutes and based on fully-thawed steaks.