Steak with onion blue cheese sauce
c/o Food Network
4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese
Directions
Preheat the grill to a high heat or light your outdoor grill.
Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
Place the steaks on plates and spoon the sauce over the top.
Creamed Spinach
c/o The Pioneer Woman
- 1 stick Butter
- 8 Tablespoons Flour
- 1/2 whole Medium Onion, Finely Diced
- 3 cloves Garlic, Finely Minced
- 2 cups Milk
- Salt And Pepper, to taste
- 1 pinch Ground Nutmeg
- 3 Tablespoons Butter
- 24 ounces, weight Baby Spinach
Directions
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
White Cheddar and Garlic Mashed Potatoes
c/o Closet Cooking
Ingredients
1 pound potatoes, peeled and cut into 1 inch cubes
4 cloves garlic, peeled
1 tablespoon butter, room temperature
1/4 cup sour cream or cream cheese or Greek yogurt
1/2 cup aged white cheddar cheese, shredded
milk to taste
salt and pepper to taste
4 cloves garlic, peeled
1 tablespoon butter, room temperature
1/4 cup sour cream or cream cheese or Greek yogurt
1/2 cup aged white cheddar cheese, shredded
milk to taste
salt and pepper to taste
Directions
1. Boil the potatoes and garlic until the potatoes are fork tender, about 20-30 minutes.
2. Drain the potatoes and garlic and mash.
3. Mix in the butter, sour cream, cheese and enough milk to bring the potatoes to the desired consistency.
4. Season with salt and pepper to taste.
2. Drain the potatoes and garlic and mash.
3. Mix in the butter, sour cream, cheese and enough milk to bring the potatoes to the desired consistency.
4. Season with salt and pepper to taste.
