GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish

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If mom sent this recipe to you to try, you will want to make it this week!  So quick, easy, flavorful...and perfect for gluten and non dairy diners at your table!  I'm saving this for a dinner with my neighbors.  Yesterday, I cut up red potatoes...and it was the bomb diggity! haha Thanks, Mom!

INGREDIENTS LIST:

For the Steak and Potatoes:

1.5 Lbs.Of sirloin steak, thinly sliced.

1 pound baby potatoes, halved.

2 Tbsp.Of olive oil.

Salt and freshly ground black pepper, to taste.

1 Tsp.Of paprika.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

4 cloves garlic, minced.

1/4 Cup.Of fresh parsley, chopped (for garnish).

For the Garlic Butter Sauce:

4 Tbsp.Of unsalted butter.

4 cloves garlic, minced.

1 Tbsp.Of soy sauce (for added flavor).

1 Tbsp.Of Worcestershire sauce.

1/2 Cup.Of beef broth.

INSTRUCTIONS:

1. Preparation:

Set the temp in your oven to 400°F (200°C). Place a large ovenproof skillet or cast-iron skillet on the stovetop over medium-high heat.

2. Season the Steak and Potatoes:

In a large mixing bowl, combine the thinly sliced sirloin steak and halved baby potatoes. Drizzle with olive oil and season generously with salt, freshly ground black pepper, paprika, dried thyme, dried rosemary, and minced garlic. Toss to coat the steak and potatoes evenly with the seasonings.

3. Sear the Steak and Potatoes:

Place the seasoned steak and potatoes in the preheated skillet. Allow them to cook without stirring for a few minutes until the steak gets a nice sear on one side. Then, flip the steak slices and continue cooking for an additional 2-3 minutes until they are browned on both sides.

4. Make the Garlic Butter Sauce:

In the same skillet, push the steak and potatoes to the sides to create space in the center. Melt the unsalted butter in the center and add minced garlic. Sauté the garlic briefly until it becomes fragrant. Then, stir in the soy sauce and Worcestershire sauce.

5. Add Beef Broth:

Pour in the beef broth, stirring well to combine all the flavors. Let the mixture simmer for a few minutes until it thickens slightly, creating a rich and savory sauce.

6. Roast in the Oven:

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness.

7. Garnish and Serve:

Remove the Garlic Butter Steak and potato skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.

8. Serve Warm:

Serve this delicious one-pan meal directly from the skillet, allowing everyone to enjoy the savory steak, tender potatoes, and flavorful garlic butter sauce.

Geraldine Blazina TWICE STUFFED POTATOES

 Bakelarge baking potatoes until done.

Scoop out inside of the potatoes keeping the shell intact

Mis potaotes with:

Butter (approx 1 stick per 6 potatoes)

Milk (just like mashed potatoes)

Parmesan Cheese (approx 3/4 can for 6 potatoes)

Restuff the potato shells

Put the shredded cheddar and paprika on top and boil

Gladys Osborne's SECRET and famous Potato Soup

 When I realized that my mom didn't have a recipe for this, a number of years ago, I stood with her as she made it and measured everything so often I wasn't sure if we were going to ever get the soup made but finally we did.  I kept her secret recipe secret until she died and then I didn't want the wonderful soup lost. I compiled her recipes and this had to be in the cookbook which has been given to her friends and some of mine

25    potatoes, peeled and cubed

6    onions, finely chopped

3     sticks margarine or butter

2 t    salt

2 t    pepper (I'd suggest starting with 1t til you decide how much you want..my mom loved pepper

16 T flour

2qt    milk

1. cook the cubed potatoes in salted water til BARELY soft.  Drain

2.  Use 2 pans using half the ingredients. Put 1-1/2 stick of butter in each pan and melt   Add the onions and cook. Add salt, pepper Turn off heat

3.  Add 8 T. flour per pan and still til thickened

4.  Add 1 qt milk per pan. Stir.  this will be soupy til it thickens,  Turn ON heat. Simmer and watch as it starts to thicken (need to cook the flour).  You will notice steam rising.  Do not allow to burn.

5.  Taste - add salt and pepper as needed.

6.  Add the drained potatoes to the milk roux. See if you need to make more roux. Do this in a separate pan and add to the main soup.

SERVES 10

GMOs scalloped potatoes

 

Ingredients

• 3 pounds potatoes, thinly sliced 
• ½ onion, thinly sliced
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced and divided
• salt and ground black pepper to taste
• 3 cups whole milk, or as needed
  
  Rep:

  30 mins

  Cook:

  45 mins

  Total:

  1 hr 15 mins

  Servings:

  6

  Yield:

  6 servings
  
  

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

• Step 2

  Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

• Step 3

  Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

• Step 4

  Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Spiralized Mini Potato Kugels

From The Newish Jewish Cookbook, Marcy Goldman

Spiralized potatoes make for exceptional kugel and these golden, crown-like kugels are good for the crown of the year (Rosh Hashanah) or Shabbat. If you don’t have a spiralizer, use an inexpensive hand shredder (the kind that makes tendrils of carrots as a garnish). Similar to a potato or carrot peeler, a hand shredder makes nice strands of potatoes or you can also, if you have it, use the special shredding blade on your food processor. I prefer red-skinned potatoes for this dish.

Olive oil
6 medium potatoes, peeled
3 eggs
¾ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
½ cup minced scallions or chives
½ cup vegetable oil

Preheat oven to 400 F. Generously brush the insides of silicone muffin cups with olive oil. In each muffin well, place (cut out to fit) a ‘collar” of parchment paper to make a conical form. Brush inside of this collar with some olive oil. Line a baking sheet with parchment paper and place muffin pan on it. 

Spiralize or otherwise shred the potatoes. Set aside. In a large bowl, mix the eggs, salt, pepper, onion powder, scallions and oil. Fold in the spiralized potatoes and mix very well to coat potatoes with other ingredients. Fill each muffin cup about half full with the potato mixture so that it’s within ½ inch of the parchment paper collar.

Bake until crisped and brown, 45–55 minutes. Gently unmold kugels from the muffin mold and remove parchment paper collars to serve. Use a knife to separate sides if kugels stick. These can be made ahead and refrigerated or frozen and reheated in a 225 F oven until serving time.

Makes 12

Dawn's Funeral Potatoes that she calls Cheesy Potatoes

7 large russet potatoes
1/2+ cup onion, diced
1 cup sour cream
1 can cream of chix soup
salt and pepper to taste
1 stick butter
8 oz cheddar cheese/shredded
splash of milk 1/3-1/2 cup

more melted butter
cornflakes for topping

Wash potatoes and poke holes
Cook in microwave like you are making baked potatoes

Let them cool.
Peel potatoes with knife
Grate potatoes

Melt butter and add onion and cook slightly.
Add 1 cup sour cream and soup, salt and pepper as desired. Mix well

Add shredded cheese, add splash of milk
DO NOT MAKE IT GLOOPY, JUST CREAMY

Pour to potatoes into a large bowl or stock pan and pour the mixture over it and mix.

spray a 9x13 pan, put in the potato mixture. Cover and put in fridge.

Oven for 375 til bubbly.

Combine the last melted butter with the cornflakes and mix.  Place this over the potato mixture for the last 7-9 minutes.

Serve hot.

MG's Free Potato Latkes

New Way Potato Latkes
Make these this way once and I promise you, you will never return to the traditional potato pancake recipe! Easier, faster, crisper - what more could you want?

5 or 6 medium to large red-skinned potatoes un-peeled (1 1/2 to 1 3/4 pounds)
1 small to medium onion, finely grated
4 eggs
1 tablespoon flour
1 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Vegetable oil for frying
The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. (This is the most important part -you want the potatoe barely par-boiled so they are almost still raw but not quite. If you cook them too much you will end up frying mashed potato shreds)

Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce distinct shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best because it results in a mixture than is bulky but still has obvious potato shreds (which will be the crisp part later on)

In a large bowl, blend shredded potatoes, grated onion, eggs, flour, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels.

In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in smal dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Tips: Kids seem to protest onions so for them, I tend to omit the onions and use 1 teaspoon onion powder in the the batter.

SMALLER is better. You want tender, little morsels with crisp edges.

TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.

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Crispy Oven Roasted Potatoes

One of our all time fav missionaries is going home and we shall really miss him.  This morning we had 6 elders (2 from Elyria and one of them is also returning home) for breakfast.  Our Elder Reece Ravsten requested biscuits and gravy so I added these potatoes which were excellent and eggs and bacon (as per requested by another elder).  But these potatoes I will make again

Here they are simmering in broth...can use chip or beef.

6 Medium Potatoes, peeled

• 1 1/2 cups of Beef or Chicken Broth
• 2 Tablespoons of butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons Olive Oil
• 1/3 cup Parmesan cheese, freshly grated

Instructions

1. Preheat oven to 400 degrees F.
2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated. 
3. In a medium pot, pour the broth & butter together, bring to a simmer. 
4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated. 
7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp. 
8. Flip once with a spatula during cooking to ensure even crisping.
9. Remove the potatoes from the oven, season to taste & serve hot.

Hash Brown Potato and Dill Soup

I got this from Char Needs, who brought it to our General RS Women's Conference last September.  Here is what she emailed me this week. But below are my thoughts and changes.


4 t. chicken bouillon granules
4 c. hot water
2 T. dehydrated onion
1/2 c chopped celery
2 8 oz. cream cheese
1 c. diced ham
1 2 lb. frozen hash brown potatoes
1 T. fresh dill, chopped



Dissolve bouillon granules in hot water. Add onion, celery and potatoes; cook on a low boil until potatoes are tender, but not mushy. Melt the cream cheese in the microwave, then add it to the soup mixture along with the ham and dill. Heat through and enjoy. (One cup milk may be added if you want the soup less thick).


From Dawn:  I used dried dill weed...and only 1 tsp plus a few shakes. I read online that when converting fresh herbs to dried, the equation is 1Tbl. converts to 1 tsp.  I just minced up some fresh onions b/c I didn't have any dried onions.  Next time I make this, I'm going to peel and grate potatoes.  And, I'm going to see about making this a little different. Maybe something like one 8 oz cream cheese plus some rue...I don't know. I'll post updates as we  experiment.

Baked Potato Soup

Baked Potato Soup

Ingredients

1 small red pepper (I don’t add this)
1 pkg. (10oz) frozen broccoli
4 cups chicken broth (I use water + boullion cubes)
3 ½ lbs of potatoes, chopped
1/3 c. half & half
1/3 c. sour cream
1 tbsp. cornstarch
1 ¼ tsp. salt
½ tsp. pepper
4 green onions, chopped
4 slices of bacon (or more!!) crumbled
Shredded cheese

Instructions

1. Combine potatoes, peppers, broccoli with broth for 3 hours on high or 6 hrs on low in crock pot.
2. When soup is almost done, mix half and half, sour cream, cornstarch, salt and pepper in a small bowl.
3. Add in mixture to crock pot along with green onions, let it cook a little longer
4. Sprinkle with bacon, cheese and sour cream

Garden Potato Salad

I made the following recipe yesterday for our Memorial Day Linner. And it turned out exactly as the picture that accompanied the recipe in the magazine...food network mag. I didn't have all the spices to boil the potatoes with but I made do by improvising.

Ingredients

• 1 lemon
• 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
• 2 or 3 sprigs fresh thyme
• 1 bay leaf
• 3 cloves garlic, smashed
• 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
• Kosher salt
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 3/4 cup fat-free plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
• 3 scallions, minced, whites and greens separated
• Freshly ground pepper
• 2 stalks celery, cut into 1/4-inch-thick slices
• 1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Directions

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.