So what did I have for dinner tonight? Steaks, cheesy potatoes, and ratatouille! Mmmm! Check it out:
It tastes even better than it looks too!
Ooh, but before I get to tonight's many recipes, let me show you what I found at a garage sale this weekend:
Oooh... how pretty :)
The wood is so pretty and distressed.
I've been looking for some old window frames after I've seen all the crafts online. I don't even know if I want to do anything to them. I love how they look so much! I may just hang them on my wall. Any ideas?
Well, on to tonight's recipes :)
First, the steaks:
Mix together some Italian dressing, Season All, salt, pepper, garlic powder, and Cajun Seasoning. Season to your taste. Marinate the steaks in it. We use chuck eye steaks.
Toss them on the grill after they've had time to marinate for a while.
Mmm... those are some smokin' hot steaks :)
Just about ready to be flipped over. Take them off when cooked to your desired consistency.
Now- Cheesy Potatoes
I had more pictures but somehow the files corrupted. Peel and cut potatoes (I used 3 large) into chunks (1/2 to 1 inch). Toss in a microwave safe bowl with a few tablespoons of butter, some salt, and some pepper. Cover with plastic wrap and microwave on high until cooked.
Remove from microwave and add 1/4 block cubed Velveeta cheese. Cover and microwave for 1 min. Remove and stir. If it seems too dry, add some milk. Stirring a lot turns them into chunky mashed potatoes.
And now... drumroll please... RATATOUILLE! I based this off of the recipe in the Julia Child "The Art of French Cooking" cookbook. Cooking this makes me feel all fancy and french :)
Peel an eggplant and cut into 1/2 to 1 inch cubes (or you can slice them). Cut some zucchini and yellow squash into cubes too. I used about 3 small of each. You can leave the skin on these.
Heat about 1/4 cup olive oil in a large skillet. Toss the cubed vegetables in, cover, and cook on low heat until soft. You may have to add more oil.
See how the color has changed after cooking? It gets brighter and richer:
Remove the cooked veggies to the side. Keep the remaining juices in the pan. Add more olive oil if needed. Toss in a small diced onion. Cook until tender.
While the onions are cooking, peel and cube a few tomatoes (I used 3). Want to know how to peel a tomato super easy? Boil some water then put the tomato in for about 15 seconds. Pull it out and the skin falls right off.
Toss the tomatoes into the skillet with the onions. Add a little salt, pepper, and dried parsley to taste.
Cover and cook about 5 minutes until the tomatoes are soft and have produced a juice.
Toss the eggplant mixture back in, cover, and let cook on low until ready to eat.
Mmmm... doesn't it look good? I could live off of this stuff. Seriously.
And one more close up of the cheesy potatoes:
Well, I hope you've had a great labor day weekend! ENJOY :)