Mini Loaded Tater Tots

Welcome to my new and improved blog.  Let's start the party with a tasty tater tot recipe.  As always Kraft recipe so Kraft ingredients.

Ingredients:

• 48 (1/2 of a 32 oz. Package) Ore-Ida Tater Tots
• 3/4 cup Kraft shredded cheddar cheese
• 1/2 cup sour creme
• 4 slices Oscar Meyer bacon, cooked and crumbled

Directions:

• Preheat oven to 450F
• Place 2 tater tots each in a 24 mini-muffin pan.
• Place on bottom rack and bake for 10 minutes.
• Spray bottom of shot glass with cooking spray.
• Use (in twisting motion) to press tater tots into each muffin cup to make a potato cup.
• Return to oven; bake for an additional 15 minutes.
• Add cheese to potato cups; bake additional minute.
• Transfer to platter fill with remaining ingredients.
  
  

Dr. Pepper BBQ Sloppy Joes

This recipe come from Facebook.  It was originally posted on Easy Recipes.  A sweet and savory twist on a childhood favorite.

Ingredients:

• 1 lb. ground beef
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 cup Dr. Pepper soda
• 1/2 cup barbecue sauce (your favorite variety)
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 hamburger buns

Directions:

• In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. 
• Drain excess fat.
• Add diced onion and bell pepper to the skillet. 
• Cook for 3–4 minutes until softened.
• Stir in Dr. Pepper, barbecue sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, salt, and black pepper. 
• Reduce heat and simmer the mixture for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the meat.
• Spoon the sloppy joe mixture onto hamburger buns. 
• Serve warm.

Bourbon BBQ Cheeseburger Meatball Subs

A fun twist on the classic meatball sub with bourbon BBQ sauce, bacon, and cheeseburger flavors.  This recipe came from Facebook and was originally posted by Grandma's Cooking Recipes.  Serve with a side of fries or chips.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated cheddar cheese
• 1 egg
• 1/4 cup bourbon BBQ sauce
• 6 slices cooked bacon, crumbled
• 4 sub rolls
• Salt and pepper to taste

Directions:

• Preheat oven to 375°F (190°C).
• Mix ground beef, breadcrumbs, cheddar cheese, egg, salt, and pepper.
• Form into meatballs and bake for 15 minutes.
• Drizzle meatballs with bourbon BBQ sauce and bake for another 5 minutes.
• Serve on sub rolls, topped with crumbled bacon.
• Note: Add pickles or onions for extra flavor.

Shrimp & Steak Fried Rice

When I was a kid, Chinese food was a rare thing in our house.  My father did not like it and now it is one of his preferred meals out.  My wife and I do a lot of variations of fried rice, so this just adds to the options.

This was found on Facebook and originally comes from Home Made Recipes.

Ingredients:

• 1 ribeye, cut into bite-sized pieces
• 12-15 raw shrimp, tail off and deveined
• 4 cups day-old cold cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 3 green onions, sliced
• 3 eggs, lightly beaten
• 3 cloves garlic, minced
• 5 tbsp soy sauce, divided
• 1 tbsp sugar
• 1 tbsp brown sugar, divided
• 4 tbsp oil, divided

Directions:

• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the steak.
• Put aside.
• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the shrimp.
• Put aside.
• In a large wok or skillet over medium-high heat, add 2 tbsp oil and cook steak for 1 minute per side until browned.
• Remove from the pan.
• Add shrimp to the same pan and cook on each side for about 2-3 minutes until they form a nice C shape.
• Remove from the pan.
• Add the remaining oil to the pan.
• Add carrots and onions, cooking for 3-4 minutes.
• Add garlic and cook for 1 minute.
• Scoot the mixture to one side of the pan.
• On the empty side of the pan, add the beaten eggs and scramble them.
• Once the eggs are cooked, add in the day-old cold rice.
• Use a spatula to break up the rice and add in the remaining soy sauce and sugar.
• Return the shrimp and steak to the pan, then add the green onions.
• Stir everything together and enjoy.

Turkey Vegetable Soup

On December 15th, our social committee is offering a turkey soup supper.  So I needed a turkey soup recipe.  I already had a turkey and wild rice recipe here but my wife said that turkey vegetable would be better.  

I found this recipe via google search and it comes from food fanatic.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion (peeled and diced)
• 1 large carrot (peeled and chopped)
• 2 stalks celery (chopped)
• 6 cups turkey broth (chicken can be substituted)
• 1 large potato (peeled and chopped)
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 3 cups turkey 
• 1 bag frozen mixed vegetables
• salt and pepper to taste

Directions:

• In a large sauce pan, heat the olive oil on medium high heat. 
• Add the onions, carrots and celery.
• Sauté on medium heat for a few minutes or until vegetables are wilted.
• Add broth and potatoes to the pot. 
• Bring to a simmer and reduce heat to low.
• Add thyme, tomato paste and turkey. 
• Cover with lid and simmer for 15 minutes.
• Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
• Season with salt and pepper to taste.

Slow Cooker Pineapple Pork Loin

This recipe jumped out at me because I have a pork loin in the freezer.  It comes from Facebook and is originally from the Recipes Made Easy Page.  Definitely an excellent Sunday supper.

Ingredients:

• 2-3 pounds pork loin
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper, to taste 
• Optional: Fresh cilantro or parsley for garnish.

Directions:

• Rub the pork loin with salt and pepper on all sides. 
• Place it in the slow cooker.
• In a small bowl, combine the crushed pineapple (with juice), brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. 
• Stir until well mixed.
• Pour the pineapple mixture over the pork loin in the slow cooker, making sure the pork is well coated with the sauce.
• Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and cooked through.
• Once done, remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing.
• Spoon the pineapple sauce from the slow cooker over the sliced pork. 
• Garnish with fresh cilantro or parsley if desired. 
• Serve with rice or vegetables for a complete meal!

Honey Garlic Shrimp, Sausage & Broccoli

I have started looking at meals that I think are a little more heart smart but still tasty.  I think that means more vegetables and less salt.  This recipe came from Facebook, but I am not 100% sure who posted it originally.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 8 oz smoked sausage, sliced
• 2 cups broccoli florets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Directions:

• Heat olive oil in a large skillet over medium heat. 
• Add the sliced sausage and cook for 4-5 minutes until browned. 
• Remove and set aside.
• In the same skillet, add the butter and broccoli. 
• Sauté for 3-4 minutes until crisp-tender. 
• Remove and set aside with the sausage.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
• In a small bowl, whisk together honey, soy sauce, and minced garlic. 
• Pour the mixture over the shrimp and let it simmer for 2 minutes, allowing the sauce to thicken.
• Return the sausage and broccoli to the skillet, tossing everything in the honey garlic sauce. 
• Serve hot.

Cajun Shrimp And Steak Alfredo

Normally I post recipes on Wednesday.  However, I am half way through my cardio re-hab and after going for exercise Wednesday mornings, I come home and tend to go to sleep.  So for the next 4 weeks Friday will be recipe day.

Today's recipe was posted on Facebook and comes from Evelyn Recipes.  I have always been a fan of both steak and pasta so this recipe is right up my alley.

Ingredients:

• 200g shrimp, peeled and deveined
• 200g steak, thinly sliced
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 300g fettuccine pasta
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Directions:

• Cook fettuccine pasta according to package instructions; drain and set aside.
• Season shrimp and steak with Cajun seasoning.
• Heat olive oil in a large skillet over medium-high heat; cook steak slices until browned, then remove.
• Add shrimp to the same skillet and cook until pink; remove and set aside.
• Melt butter in the skillet, then sauté garlic until fragrant.
• Pour in heavy cream, simmer for 2-3 minutes, then stir in Parmesan cheese until smooth.
• Return shrimp and steak to the skillet; toss with cooked fettuccine.
• Season with salt, pepper, and garnish with fresh parsley before serving.

Adjust the Cajun seasoning for more or less heat to your liking.

California Spaghetti Salad

I have to eat more healthy so I will be posting more "heart-smart" recipes.  Although, do not be surprised if I post something that may not be all that healthy we still need to enjoy life.  Today's recipe came from Facebook and was originally posted by Homemade Recipes.

Ingredients:

• 1 pound thin spaghetti broken into 1 inch pieces
• 1 pint cherry tomatoes chopped in half
• 2 zucchini medium, diced
• 1 cucumber large, diced
• 1 green bell pepper medium, diced
• 1 red bell pepper diced
• 1 red onion large, diced
• 2 cans ripe olives 2-¼ ounces each sliced, drained

Dressing:

• 1 bottle Italian salad dressing 16 ounces
• 1/4 cup Parmesan cheese grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Directions:

• Cook the pasta according to package directions.
• Drain using a colander and rinse in cold water. 
• Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

To make the dressing:

• Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
• Pour over salad and toss until coated. 
• Cover and refrigerate from 3 hours to overnight.

Louisiana Dirty Rice

This looks like an excellent side dish alternative.  This recipe comes from Facebook but is originally Ashley's Recipes.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork sausage
• 4-5 cups cooked rice, prepared with chicken broth
• 2 cups chicken broth
• ¾ cup green bell pepper, diced
• ¾ cup yellow onion, diced
• ¼ cup celery, diced
• ¼ cup flour
• 1 tablespoon bacon grease or cooking oil
• 3 bay leaves
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon dried oregano
• 2 teaspoon dried thyme
• 2 teaspoon minced garlic
• 1 ½ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Directions:

• In a large skillet, heat bacon grease or cooking oil.
• Add ground beef and sausage and brown.
• As meat begins to brown, add diced bell pepper, onion, and celery.
• When meat is fully browned, stir in herbs and spices except for parsley. 
• Mix well.
• Add flour. 
• Mix well again, ensuring the flour coats the meat.
• Add broth and bay leaves. 
• Scrape the bottom of the pan to loosen any browned bits. 
• Allow to simmer for 5-8 minutes.
• Fold in rice and parsley. 
• Simmer for 5 more minutes. 
• Serve.

Steak And Pineapple

Another Facebook find originally from All Tasty Recipes.  Sounds like a great way to start the weekend as a Friday night dinner.  I would serve it over rice myself.

Ingredients:

Main Dish

• 1 lb. top sirloin cut into bite size strips
• ½ tsp cornstarch
• 1 tbsp soya sauce
• 2 green bell peppers
• 1 large clove garlic
• 1 8 oz can pineapple tidbits (drained)

Sauce

• ½ cup ketchup
• 4 tbsp sugar
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce

Directions:

Mix sauce and set aside.

Dissolve cornstarch in 1 soya sauce. 

Add beef. 

Toss to coat and set aside

Put garlic and peppers in a skillet with 1/4 cup water. 

Cook on medium until water is gone and set aside. (Peppers may not look done and that’s ok).

Heat 2 tbsp oil.

Brown beef. 

Add peppers, sauce, and pineapple.

Tex-Mex Chicken Soup

Despite the fact that we are going to have green Christmas for the first time in the twelve years that I have lived here, when it comes to winter I think of soup.  This recipe comes from the instant pot cookbook I found at Winner's while waiting for my wife.  It is a zesty take on traditional chicken soup that is fiery yet flavorful.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup chopped yellow onion
• 1 red bell better, seeded and diced
• 1 poblano pepper, seeded and diced
• 12 oz boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 10 oz can diced tomatoes with green chilies
• 3 cups chicken stock
• 1 cup frozen corn kernels
• 1 1/2 cups canned black beans, rinsed and drained
• 1 cup fresh cilantro leaves
• Lime wedges for serving

Directions:

• Select Sauté and add olive oil to the inner pot.
• Add onion, bell pepper, and poblano pepper and sauté for 2 - 3 minutes or until onions become soft and translucent.
• Add the chicken thighs, salt and cayenne pepper, diced tomatoes, and chicken stock to the pot.
• Cover, lock the lid, and flip the steam release handle to the sealing position.
• Select pressure cook (high) and set cook time for 12 minutes.
• When the cook time is complete, quick release the pressure.
• Transfer the cooked chicken to a bowl and shred.
• Return the shredded chicken to the pot and add corn and black beans.
• Stir and leave the pot for 5 minutes for the corn and beans to heat through.
• Ladle the soup into serving bowls and top each serving with cilantro leaves and a squeeze of fresh lime juice.
• Serve hot.

Creamy Crock Pot Smoked Sausage Spaghetti

I saw this posted on Facebook and thought it looked yummy.  It is originally from recipes that crock.  I think that it will make a wonderful Sunday supper.

Ingredients:

• 6 oz pkg spaghetti cooked al dente
• 2 cups chicken broth
• 10.75 oz can cream of mushroom soup
• 10.75 oz can cream of chicken soup
• 4-6 green onions chopped
• 16 oz pkg pasteurized process cheese spread cubed
• 24 oz smoked sausage (2 – 14 oz packages) sliced
• 1/8 teaspoon celery salt
• 1/8 teaspoon pepper
• Garnish: grated parmesan cheese

Directions:

• Mix all your ingredients together in your 6-quart crock pot.
• Cover and cook on low for 2-3 hours, stir often.
• It is done when it is warmed through and the cheese is melted.
• Sprinkle with parmesan cheese just before serving, if desired.

Air Fryer Steak Bites With Garlic Butter

This looks like an excellent winter meal.  I can see serving it over mashed potatoes.  I found it on Facebook where it was originally posted by Air Fryer Recipes.

Ingredients:

2 tbsp. olive oil

1 ½ lbs. sirloin steak cut into bite size pieces (or strip loin, tenderloin, strip steak or rib eye)

¼ tsp. salt or to taste

¼ tsp. pepper or to taste

2 tbsp. salted butter

4 cloves garlic minced

1 tbsp. parsley fresh chopped

Directions:

• In a medium sized bowl add the olive oil, steak, salt, and pepper. 
• Toss to combine.
• Preheat the Air Fryer to 400 degrees F (if your Air Fryer doesn’t have a preheat function, set it to 400 degrees F and set the timer to 4 minutes. 
• Check doneness after 4 minutes (if not done, cook in one minute intervals).
• While the steak is cooking, place the skillet on the stovetop.
• Melt butter in a skillet. 
• When butter is melted, add garlic to the skillet, cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown. 
• Remove from heat.
• When steak is done add to garlic butter, toss to coat. 
• Garnish with parsley and serve immediately.

Sausage Green Bean Potato Casserole

While I was visiting family, I got multiple requests (okay it was my dad and aunt) for more recipes without cheese.  This recipe came from Facebook but is originally from D.K.H.  This exciting and flavorsome dish is a perfect blend of meat, veg, and potatoes for a warm hearty dinner.

Ingredients:

• 1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick
• 2 lbs baby creamer potatoes, washed, sliced in half
• 2 15 oz cans green beans, drained
• 1/8 cup vegetable oil
• 1/4 cup butter
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp Slap Ya Mama® seasoning
• 1 tsp garlic powder
• 1 tsp pepper
• 1/2 tsp red pepper flakes
• 1/4 cup water

Directions:

• Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.
• Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.
• Add oil, seasonings, pepper and red pepper flakes to baggie. 
• Shake to coat.
• In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.
• Remove sausage from pan and when cool enough add to baggie.
• Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
• Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
• Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
• Cover with foil and place in the oven. 
• Bake for 40 minutes or until potatoes are tender.
• Carefully remove from oven and enjoy!

Brownie Bread

I have always enjoyed cooking, but I have never been much of a baker.  The extent of my baking prowess was making "Snack'n Cakes" when I was a kid.  It is a skill that I would really like to learn.

Hence today's recipe which comes from Facebook but originally was posted by I Am Baker.  Brownie Bread is a loaf of fudgy chocolate bread that is like a brownie but cut and served like a slice of bread.  A dessert that I picture served with ice cream by the way.

Ingredients:

Bread

• 1 cup (168 g) milk chocolate chips
• 1 ¼ cups (156 g) all-purpose flour
• ½ cup (59 g) Dutch-processed cocoa powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 ¼ cups (250 g) granulated sugar
• ½ cup (109 g) vegetable oil
• ¾ cup water

Milk Chocolate Ganache

• ½ cup (84 g) milk chocolate chips
• ¼ cup (59.5 g) heavy cream

Directions:

Bread

1. Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
2. To a medium, microwave-safe bowl, add the chocolate chips.
3. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth.
4. Set aside to cool slightly while you prepare the dry ingredients.
5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. 
7. Beat until light and fluffy, about 5 minutes.
8. With the mixer on low, add the melted chocolate, vegetable oil, and water.
9. Mix until smooth.
10. Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
11. Pour the batter into the prepared loaf pan.
12. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
13. Allow the cake to cool completely before adding the ganache.

Milk Chocolate Ganache

1. Place the chocolate chips in a heat-safe bowl.
2. Set aside as you heat up the heavy cream.
3. In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally (Be careful not to burn the cream).
4. Pour the cream over the chocolate.
5. Let it sit for a minute or two before slowly stirring until all chips are melted.
6. Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
7. Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.

Enchilada Meatballs

Enchilada meatballs is a quick and healthy dish.  It is easy to make and loaded with flavors.  I found it posted on Facebook but it comes from Life with Susan originally.

Ingredients:

Meatballs

• 3/4 lbs. ground beef, lean
• 1/4 lbs. ground pork
• 1 egg
• 1/2 cup cheddar cheese, grated
• 3 tsp enchilada sauce
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 1 1/2 tsp jalapeno, chopped
• 1/4 cup cilantro, finely chopped
• 1/2 tsp black pepper
• Salt, to taste

Casserole

• 3/4 cup enchilada sauce
• 1 cup Mexican cheese, shredded
• 3 tbsp Mexican crema.
• 2 tbsp cilantro, finely chopped

Directions:

• In a large bowl, add ground beef, ground pork, egg, cheddar cheese, enchilada sauce, jalapeno, onion powder, minced garlic, cilantro, black pepper, and salt.
• Mix well so that everything is well incorporated.
• Use a small ice cream scoop or tablespoon to scoop a portion of this mixture (or use your hands to shape the mixture into small equal sized balls).
• Place meatballs on a parchment-lined baking tray (make sure to leave space between them).
• Place the tray in a pre-heated oven (400 F) for fifteen minutes, flipping the meatballs halfway for even cooking.
• Once done, take them out of the oven and set aside.
• Meanwhile, prepare a baking dish by spreading enchilada sauce on the bottom.
• Carefully arrange the meatballs over the sauce.
• Place Mexican cheese on top and place the dish in the oven for 15 more minutes.
• Once done, drizzle Mexican crema on top and garnish with freshly chopped cilantro.

Meaty Chili Dog Sauce

Facebook is becoming my new recipe spot.  This was originally posted from Lovesbakesgoodcakes.com.  It is quick and easy to make.

Ingredients:

• 1 lb. lean ground beef
• 1 small onion, finely chopped
• Salt and pepper, to taste
• 2 tsp. Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1/2 tsp. ground cumin
• 1 can (8 oz.) tomato sauce
• 1/4 cup water

Directions:

• Place the ground beef and onion in a large skillet. 
• Season with salt and pepper. 
• Brown and crumble the beef over medium-high heat until meat is no longer pink and onion is soft. Drain, if necessary. 
• Add Worcestershire sauce, garlic, chili powder, cumin, tomato sauce and water. 
• Bring mixture to a boil, reduce heat to low. 
• Simmer until chili sauce reaches desired consistency.
• Serve on hot dogs or anywhere else you use chili dog sauce!

Southwestern Pasta Salad

In the summer it can get way to hot to cook.  So in our house, summer time means salad time.  This recipe was posted on Facebook and is originally from Easy Homemade Recipes.

Ingredients:

• 16 ounces rotini pasta
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 cup bell pepper, diced
• 1 cup red onion, diced
• 1 cup cherry or grape tomatoes, quartered
• 1/2 cup cilantro, chopped
• 2 cups grilled chicken, chopped
• 1 cup chipotle ranch dressing

Directions:

• Cook the rotini pasta according to the package instructions. 
• Drain the cooked pasta and rinse it with cold water. 
• Allow it to dry.
• In a large bowl, combine the drained and rinsed black beans and corn.
• Add the diced bell pepper, red onion, quartered tomatoes, chopped cilantro, and chopped grilled chicken to the bowl.
• Stir in the chipotle ranch dressing until all the ingredients are evenly coated.
• Cover the bowl and refrigerate for at least 1 hour, or up to a few hours, to allow the flavors to meld together.

Garlic Butter Steak And Potatoes Skillet

Facebook should create a recipe page.  It could be on online recipe box.  Another recipe from Quick Dinner Recipes who are quickly becoming my new Kraft. 

Ingredients:

• 2-4 petite steaks.
• salt and pepper to taste.
• garlic powder to taste
• 1 tbsp olive oil.
• 2-4 pounds baby potatoes - diced.

• 2-6 tbsp salted butter - soft enough to mash with a fork, one tablespoon per steak, plus two tablespoons for the potatoes.
• 2 tsp minced garlic.
• 1 tsp dried Italian herb blend.
• 1 tsp chopped fresh thyme.
• 1 tsp chopped fresh parsley

Directions:

• Preheat oven to 400 degrees.
• In a small bowl combine butter, garlic, and dried herbs and set aside.
• Season steaks generously with salt, pepper, and garlic powder on both sides.
• Place skillet over medium-high heat and drizzle with oil.
• Sear steaks for 2-3 minutes one each side until nice and browned.
• Transfer to a plate and set aside. 
• Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and sauté 3-5 minutes until browned. 
• Push potatoes to one side of the pan and return steaks to the other side of the pan. 
• Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
• Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.