It’s been a very long time, I know. I think this will be my last entry for this cookbook and most of the others. I’m having a difficult time being inspired to write about the recipes. From this point on, I will most likely only write about the ones from my hometown cookbook cause that one is special to me.
I have to say that even though the writing bug has left me these days, this particular one from Sandra Lee’s Semi-Homemade meals is worth talking about.
What you’ll need
For the Ribeye
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of port wine
- 1 tablespoon of Montreal steak seasoning
For the butter
- 3 tablespoons of softened butter
- 3 tablespoons of crumbled blue cheese
For the Mashed Potatoes
- 1 container (24-ounce) of homestyle mashed potatoes
- 2 tablespoons of sour cream
- 1 tablespoon of horseradish
- 1 teaspoon of Worcestershire sauce
The mashed potatoes will take very little time to make, so I suggest cooking the steak first. the first step there is to preheat your broiler on your oven. As the oven heats up we will make our marinade by combining olive oil, Worcestershire sauce, the wine, and steak seasoning in a small bowl.
Line a bakig sheet or pan with alumunium foil, place the steaks on top, and then prick the steak a few times with a fork. Next, pour the marinade over the steak. You may need to prick the steak more to make sure the marinade soaks. Marinade on both sides and then set aside for our next step.
We will now make the buttter, to do so mash the butter and blue cheese with a fork.
Broil the steaks for 5-7 minutes per side if you like your steaks medium and then serve with the butter on top.
While the steak broils, you should make your mashed potatoes. Doing so is very simple and easy. You’ll just place the potatoes in a large microwave safe bowl. Depending on the mix you bought, you may need to add water before you microwave. It’s also best to follow their instructions on how long to cook. Whatever it states, cook about half the time listed. Once cooked, stir in the sour cream, horseradish, and Worcestershire sauce.
Then place the mix back in the microwave and complete the suggested cooking time.
What I remember most about this dish is the blue cheese earthy yumminess in the mashed potatoes. It paired perfectly with the bite of the horseradish too. I ended up making those mashed potatoes again and will probably add it my reportraire for the future.
thehermitfool 