Steak & Potato Salad

I don't know if salad is really the right word to describe this but it is delicious and you can serve it either warm or cold. I had it warm for dinner and cold for lunch, I can't decide which I liked better.

Steak and Potato Salad:

1lb Red Potatoes - cut into wedges

1lb Steak of Choice - cooked to perfection and sliced into thin strips

3C Broccoli Florets - cut into bite size pieces

Vinaigrette:

1/4C Olive Oil

2TB Cider Vinegar

2 Green Onions - sliced thin

2 Cloves Garlic - minced

1/2tsp Ground Mustard

1/2tsp Paprika

1/4tsp Pepper

Place potatoes in large pot, cover with water and bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender. Add broccoli during last few minutes of cooking, they need to be tender crisp.

In small bowl combine vinaigrette ingredients. Drain potatoes & broccoli, place in large bowl. Add steak and drizzle with vinaigrette. Toss to coat.

Mac & Cheese w/Gorgonzola

Who doesn't love Mac & Cheese?! Especially when it's homemade!! I've been on a little mac & cheese kick lately and have been dying to try this recipe. We love it. It made a ton so I froze the leftovers and am hoping it's just as good come leftover night.

Mac & Cheese with Gorgonzola:

16oz Elbow Macaroni - cooked according to package

3TB Butter

3TB Flour

2 1/2C Milk

1tsp Salt

1/2tsp Onion Powder

1/2tsp Pepper

1/4tsp Garlic Powder

1C Mozzarella Cheese - grated

1C Cheddar Cheese - grated

3oz Cream Cheese - softened

1/2C Gorgonzola - crumbled

1/2C Sour Cream

In medium pot melt butter, stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil, cook and stir about 2 mins or until thickened. Reduce heat and add cheeses. Stir until melted. Stir in sour cream. Drain macaroni and stir into sauce. Serve immediately or add topping and follow directions below.

Topping (optional)

1/3C Seasoned Breadcrumbs

2TB Butter - melted

Stir together breadcrumbs and melted butter. Place mac & cheese into a greased baking dish. Sprinkle with breadcrumb mixture and bake @ 350* for 20-25 minutes or until bubbly.

Potato Crusted Quiche

I love breakfast for dinner. This quiche was so good. It will be making a reappearance for sure!!

Potato Crusted Quiche:

1-2 Large Russet Potatoes - peeled & grated

1/2C Canadian Bacon - chopped

1 Tomato - seeded & diced

3-4 Mushrooms - sliced & sauteed

1/4C Onion - chopped

1/2C Bacon Bits

1/2+C Cheddar Cheese - grated

7-8 Eggs - beaten

1/4C Milk

Salt & Pepper - to taste

Preheat oven to 375*, coat pie dish with cooking spray. Peel & shred potatoes onto paper towel, squeeze/press all liquid out of potatoes. Press shredded potatoes firmly into bottom of dish. Spray with cooking spray and season with salt and pepper. Bake for 13-15 minutes or until golden brown.

Sprinkle half of the canadian bacon, tomatoes, mushrooms, onion, bacon bits and cheese over potatoes. Whisk together the eggs and milk, pour evenly into pie dish and sprinkle with the remaining ingredients. Bake for 30-35 minutes. Allow to cool before slicing. Top with chopped onion, tomato and a little sour cream, if desired.

Bacon & Blue Stuffed Mushrooms

Wow, these were great. They are simple and delicious. The stuffing mixture is so yummy you'll want to put it on everything. Crackers, bread, veggies.....there are so many options!!

Bacon and Blue Cheese Stuffed Mushrooms:

24 Large Mushrooms

8oz Chive & Onion Cream Cheese - spreadable & softened

1C Blue Cheese - crumbled

4 Green Onions - chopped

2 Cloves Garlic - minced

3/4C Bacon Bits - divided

Remove mushroom stems, save or toss. In a small bowl combine cream cheese, blue cheese, onions, garlic & half the bacon bits. Mix well. Stuff into mushrooms evenly, a small teaspoon each. Place mushrooms on a greased baking sheet, sprinkle with remaining bacon bits and bake uncovered @ 375* for 18-22 minutes.

Its been awhile...

I haven't forgotten my little blog, life just got busy. Hopefully I'll cook and post more:)