Blue Cheese Ribeye and Mashed Potatoes

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.

Anti Vampire Cabbage with Garlic

This recipe has lots of garlic and therefore lore would tell us it’ll keep the vampires away. I don’t know if I believe that garlic helps ward off vampires. Where is the proof? If anything they probably like a human that eats a lot of garlic. Makes for good blood I say.

Why would you want nasty blood to drink when you can have blood that has been cleansed by the antibiotic powers of garlic.

It’s propaganda the vampires started I’m telling you.

I personally love garlic and am not afraid either way so if you’re the same read below on how to make this lovely cabbage with garlic from The Italian Mamma’s Kitchen.

What you need

• 1 large savoy or white cabbage
• 1/4 cup plus 1 tablespoon of olive oil
• 2 large garlic cloves (at least) peeled
• salt and pepper to taste

Our first step in making what the Italians call Verza all’Aglio is to boil the cabbage. So get a nice sized saucepan out and fill it 3/4 of water and set that burner to high.

While we wait for the water to boil, inspect your cabbage for any damage leaves and discard. Then cut into 8 equal sized pieces.

When the water is boiling place your pieces in the pot for about 5 minutes or until the cabbage has softened.

Next get a large saute pan out and heat it up with some olive oil and saute the garlic with pepper for about a minute.

Our final step is to add the cabbage. Heat up for a little bit longer with the garlic and then transfer to a serving bowl. Season with some salt and serve.

Still not certain that this dish keeps you safe from vampires but I can also confirm that I was not visited by any counts in the middle of the night.

Don’t have much else to say about this dish. It’s simplistic, easy to make, and healthy so might as well give it a try!

Steak and Eggs

Steak and eggs is not a combo I find myself craving. When I think of the person who likes steak and eggs, I think of Gaston from Beauty and the Beast. It just feels right to me.

I don’t want to imply that Steak and Eggs is solely a meal for narcissistic villains though. We shall say a tendency maybe.

Look it’s just not a meal I think about ever and it’s humorous to me that Cook This Not That even has a blurb before this recipe assuring you that you can have steak and eggs at any time. You can have them in a box with a fox or in a house with a mouse. Provided that you like steak and eggs Sam.

What you’ll need

• 1 Tablespoon of Olive Oil
• 1 Pound of flank or skirt steak
• 4 Roma Tomatoes, halved
• 4 eggs
• Chimichurri Sauce
  • 1 cup of chopped parsley
  • 1 clove of garlic
  • 2 tablespoons of water
  • 1/2 teaspoon of salt
  • 1 1/2 tablespoons of red wine vinegar
  • 1/4 cup of oil
  • 1/2 teaspoon of sugar
  • 1 tablespoon of jalapeños

The chimichurri sauce is optional, so if you decide to make it I suggest making it before the steak and eggs. That being said, I do recommend that you go ahead and make it. Store bought sauces have a ton of salt and preservatives and this is so easy to make. All you have to do to make the sauce is throw all those ingredients in a blender. Super easy folks. So do that.

The first step to making the steak is to prep a pan by heating some olive oil on it over high heat. As the pan heats up, season your steak with some salt and pepper on all sides and then place on the pan. Cook for about 7 to 8 minutes, turning the steak every minute or so.

Remove steak from pan and let it rest for about 5 minutes.

Get your tomatoes out and cook them on the same pan, cut side down, for about two minutes.

Once your tomatoes are cooked remove them from the pan and add some more oil to cook your eggs with. Crack open those eggs and cook them sunny side up. At least that’s what the cookbook suggests. Feel free to cook them how you wish.

If your steak has rested 5 minutes, you can slice it up and plate. Serve the eggs on the side, along with the tomatoes and then pour some chimichurri sauce on top.

The chimichurri sauce is what makes this dish. It was by far the best part and I can’t really say much about anything else. Steak and eggs is just not my cup of tea, but if you’re into the sort of thing this is a healthy and simple recipe to try.