After a long weekend of dress shopping, I wanted to have a semi-celibratory dinner that we found adress I liked, that fit, that wasn't an arm and a leg. YAY! So, I put this together Sunday night. It was FAB-ulous. Hit the spot perfectly and tasted delicious.Since I'm not so much in a chatty cathy mood today, I'll just answer the Five Among Friends questions for the week.
1. What was your favorite book to read as a child? Would you recommend it? Why?
Wow. There were so many! I think I'd have to say James and the Giant Peach or the Wrinkle in Time series. Those were very interesting to me. And yes I would HIGHLY recommend these books for reading. They are well written and completely transported me.
2. What sport did you play in high school?
Um...I played soccer for two years when I was in elementary school. That was it. I didn't play sports in high school. I sang.
3. What is one prominent childhood memory
It's kind of gruesome, but the most prominent memory of my childhood is finding my grandfather dead on his bed Halloween morning. That is all.
4. What were your dreams as a child?
Something to do with animals. A vet? Something like that. Then I realized I couldn't do all that medicine stuff and operation type stuff. I hate even clipping my dogs toenails cause I made her bleed once. I'm a wuss.
5. What did you want to be when you grew up? Did you fulfill those aspirations?
I have no idea what I wanted to be. I had so many hobbies that I liked, I wasn't sure what "being" any of them really meant or even if I could. I didn't aspire. I just sort of stumbled into what I'm good and have excelled thus far. No pun intended. *snort*
Apparently, I was more enamored with the potatoes than with the rest of the dish. No photos for this one except of the cool red, white and blue taters.
Since the directions for the potatoes might not be clear, I did take photos of this part of the recipe.
Slice potatoes in half. Salt and pepper liberally. Place cut side up on cutting board and spray with cooking spray. Dip the cut side of the potatoes into the Parmesan cheese. Place cut side down on the aluminum foil. Sprinkle the skin side with salt and pepper.
Bake at 425 for 40 minutes or until crisp and fork tender.
Enjoy!
T-Bone Steaks with Port Thyme Mushrooms and Parmesan Roasted Potatoes
Recipe by A Kitchen Hoor (@flowerfroggirl)
Ingredients
- 3 cups mushrooms, sliced
- 1 tablespoons margarine
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 3/4 cup port wine
- 2 pounds baby potatoes
- 1/2 cup Parmesan cheese
- 1 pound t-bone steak
- 1 tablespoon margarine
- 2 tablespoons extra-virgin olive oil
- Heat a large skillet over medium-high heat. Add margarine and oil. Swirl to coat. Add mushrooms and thyme. Saute until brown.
- Add port and deglaze pan. Simmer 10 minutes or until port has reduced by half. Salt and pepper to taste. Remove from pan and keep warm.
- Preheat oven to 425.
- Cover a baking pan with aluminum foil and spray with cooking spray.
- Slice potatoes in half. Salt and pepper liberally. Place cut side up on cutting board and spray with cooking spray.
- Dip the cut side of the potatoes into the Parmesan cheese. Place cut side down on the aluminum foil. Sprinkle the skin side with salt and pepper.
- Bake at 425 for 40 minutes or until crisp and fork tender.
- Heat a large skillet over high heat. Add steaks and cook 3 to 5 minutes on each side or until desired degree of doneness.
- Serve steak with mushrooms and potatoes.
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