Sides

Layered Rosemary Potatoes

Tonight I made a new potato dish. I love potatoes and I’m always trying to make new recipes with them. So, tonight I kept it pretty simple yet delicious.

This is a layered potato dish with butter, spices and a little cheese. This isn’t like a gratin or even a galette. There isn’t liquid or cheese in this recipe. I tried to keep it as healthy as possible. With all that being said, it was still very good and guilt free.

Layered Rosemary Potatoes

Ingredients:
5 small Yukon gold potatoes, sliced 1/8 inch thick
2 T butter, melted
1/2 T olive oil
2 t rosemary, dried
2 t garlic powder
2 t onion powder
1 t salt
Sprinkle: Pepper
4 T Romano cheese, grated

Directions: Pre-heat oven to 400°. Brush a round baking dish with 1/2 T of melted butter, don’t forget the sides. In a bowl mix sliced potatoes, with remaining butter, oil, rosemary, garlic and onion powder, salt and pepper. Start layering potatoes in a circle on the bottom of the dish, slightly overlapping. Cover the full bottom and then sprinkle 2 T of Romano cheese, complete with remaining potatoes. Once you finish the 2nd layer add the last 2 T of Romano cheese. Finish off with a final layer of potato. No cheese should go on the top layer as it may burn. Bake in oven for 45-55 minutes. When you remove from the oven the top potatoes may be a little crispy. (Don’t worry they are still yummy) Cut and serve immediately.

Note: The potatoes will be loose and not stuck together much because it’s only a little amount of Romano cheese. Feel free to add different cheese. I was trying to keep it healthier and didn’t want to add a shredded cheese like mozzarella. If you use shredded cheese the potato will probably stick together more. That will make it a little more rich in taste.

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Before baked.
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Finish product.
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Beef, Complete Meal, Sides

Complete Skirt Steak Dinner!

Tonight I had my favorite meal of meat and potatoes. I have 4 separate recipes in this post.  The marinade for skirt steak, the Chimichurri sauce, a potato recipe and a mushroom dish. It is a complete steak dinner.

I had been wanting to make skirt steak and I decided since it still feels like Summer here in Chicago I’d do it today.  I made the marinade yesterday and had the meat marinating all night.  It’s a good habit to marinade certain meats.  Marinades add flavor to the meat, moisture and also some marinades help tenderize meats.  Unfortunately, skirt steak isn’t super tender which is why I marinaded it over night.

I went to the grocery store yesterday and had the butcher show me the skirt steak  and the piece he showed me was too thin.  I wanted to grill it and not have it turn into shoe leather.  He then showed me the premium skirt steak.  This piece of meat was HUGE!  I had him cut it in half and he offered to remove the excess fat and also tenderize it.  This was great!  I figured one less thing I had to do.  I paired the grilled skirt steak with a chimichurri sauce and a new potato dish and a deconstructed stuffed mushrooms.  Take -a look at my complete steak dinner recipe below.

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Skirt Steak Dinner with Chimichurri

Marinade:

Ingredients:

1 cup oil
1/4 cup low sodium soy sauce
2 T Worcestershire
2 T red wine vinegar
2 limes, juiced
6 garlic cloves, minced
1/2 T onion powder
1/2 T garlic powder
2 t chili powder
2 t paprika
2 t salt
2 t pepper

2 lbs skirt steak, trimmed

Directions: Whisk all ingredients in a large bowl.  Add in the meat and mix well. Put in the refrigerator for 4-24 hours.  Rotating the meat a few times. Once ready to cook, heat grill on high heat.  Let excess oil drip off and add to the grill. Cook 3-4 minutes on each side. Note: Cooking time will vary on the thickness of the beef. My skirt steak was pretty thin and I wanted to cook it on high heat and fast.  Once cooked, cover with foil and let rest 5 minutes.  When ready slice the skirt steak and top chimichurri suauce.  See recipe below.

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes. juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Notes: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

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Sliced Potato Crisps:

Ingredients:
1 large baking potato, sliced 3mm thin
4 T butter
2 garlic cloves, minced
1/2 t parsley
1/2 t onion powder
1/2 t garlic powder
1/2 t salt

Directions: Preheat oven to 425°.  Rinse large potato and slice with a mandolin using 3mm setting.  Line a cookie sheet with foil, spray with cooking spray.  Line the cookie sheet with the sliced potatoes.  In a bowl melt the butter and add the garlic, parsley, onion and garlic powder.  Brush half the butter on the potatoes and place in oven for 15 minutes.  Remove the potatoes and brush with remaining butter mixture and put back in the oven for 5 minutes.  Remove from the oven sprinkle with salt and serve immediately.

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Deconstructed Stuffed Mushroom

Ingredients:
16 oz sliced mushrooms
2T butter
1T olive oil
2T cream cheese
2 garlic cloves, minced
1/2 cup breadcrumbs, Italian seasoned
1 t garlic powder
1 t onion powder
1/2 t salt
1/2 t pepper

Directions: Heat a medium sauce pan on high heat.  Add olive oil to pan and then the garlic and mushrooms. Cook until they start to soften about 4-5 minutes.  Add in the butter, spices, and the breadcrumbs and mix well. Finally add in the cream cheese till melted and then remove from heat and serve immediately.

Note: This is my exact recipe I use to make stuffed mushrooms only it’s not stuffing them it’s mixing it all together.  It taste just like the stuffed mushroom.  It may not be as pretty of fancy but it’s amazing.

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