Archive for the ‘bacon’ Category

Grilled Steak with a Mushroom, Onion and Bleu Cheese Sauce


The other half and my nephew don’t like bleu cheese.  They think it’s stinky and tastes funny.  They also dislike horseradish.  These are two of my favorite things especially slathered on a steak and accompanied by a drizzling of steak sauce.  The marriage of pungent, spicy and smoky-sweet make my taste buds tingle.

When I saw this Grilled Rib Eye with Onion Bleu Cheese Sauce  recipe my mouth started to water and I knew instantly that I wanted to try it.  However, there were two obstacles in my path.  The first being that the other people in the house don’t like bleu cheese.  The second being that I am not on a rib eye budget at the moment.

Still, I can afford sirloin.  So, I figured if I tweaked the recipe a little bit and made it more friendly to the the bleu cheese loathers in my way I could, essentially, have my steak and eat it too.

Everyone in the house loves mushrooms.  In the past I have used a mushroom-based sauce for a contemporary Salisbury steak that everyone enjoyed.  So, the idea was to take something familiar and tang it up with a little bit of bleu cheese.  Kind of trick the family into trying something new by putting it into something they have already tested and approved.

Here is my adaption of the recipe.  And by the way, everyone loved it and said they would eat it again.  Even my brother ate it.  He asked what the tang was in the sauce and guessed it was lemon. When I told him it was bleu cheese he looked at me funny because he apparently dislikes the stuff, too.  That didn’t stop him from licking the plate, though.


Grilled Steak with a Mushroom, Onion and Bleu Cheese Sauce

4-6 small sirloin steaks (about 5 ounces each.) Or you can use whatever you have on hand.  If they are bigger steaks just cut them in half.

1 can Progresso Creamy Portabella Mushroom Recipe Starter

1 cup milk

1 package mushrooms, sliced

1 large onion, thinly sliced

1/2 cup bleu cheese

1 stick butter (4 Tbsp)

2 Tbsp bacon bits or real crumbled bacon

McCormick garlic pepper seasoning grinder (or any garlic pepper seasoning to taste)

McCormick steak house seasoning  grinder (or any steak house seasoning to taste)

pinch of red pepper (about 1/4 tsp)


In a pan on medium heat, add the butter and let melt down, then add the mushrooms and onions.  Saute the mushrooms and onions until they are soft.

While the onions and mushrooms are cooking in the pan.  Grill your steaks.  I used our Foreman grill but you can easily use a grill pan or a cast iron pan.  Season your meat to taste.  Let rest for five minutes.

While the steak is resting, add the milk to the sauce and stir everything together.  Lower the heat.  Add bacon bits.  Add garlic pepper and steak house seasonings to taste.  Then stir in the bleu cheese until it melts into the sauce.  Next, add the can of mushroom sauce and pinch of red pepper.  Stir the sauce letting everything meld together.  Add more seasoning if needed.

Put the steak on a plate and spoon liberal amounts of sauce over the top. Enjoy!



Roasted Brussel Sprouts with Sweet Potato and Turkey Bacon

IMG_20130115_170245I used to hate brussel sprouts.  My mom is Sicilian and she made them the way she made most vegetables: steam them and then dowse them with olive oil and chopped garlic.  Although this concoction sounds good in theory, the little green bulbs always had a bitter after-taste put me off.  So much so that I vowed never to eat them again in my adult life.

Well, that stuck for awhile, then one night the boyfriend and I watched a “Diners, Drive-Ins and Dives” episode where a dive featured brussel sprouts on its menu.  The recipe had bacon, lemon and sage which are some of my favorite things.  So, I tried the recipe. It was a super delicious hit at my house.  Even my boyfriend who hates vegetables said that he would eat more brussel sprouts if I made them yummy like that all the time. This sealed my love for the little green bulbs.

1290132235MbT5TTThe other day, at the store, I found an organic stock of brussel sprouts which I though looked really cool. When I brought it home the boy friend questioned my sanity.  However, I assured him that it would turn into something yummy.  Tonight, I got a chance to pull it out of the fridge, pluck the little bulbs, clean off the ugly leaves, and then cut off the bottoms.  I found a bag of pre-chopped sweet potatoes at the store, as well, and thought, perhaps, the two flavors would go well together.  Looking through recipes online I found this one from Martha Stewart.  It had the whole sweet/savory flavor palette to it.  So, I figured something close to that would work.  Here is recipe I came up with. It was hit!  The mixture of sweet, salty and savory was scrumptious. The boyfriend officially loves vegetables.

Roasted Brussel Sprouts with Sweet Potato and Turkey Bacon

1 stalk or 1 bag of brussel sprouts, stems cut and halved

1 bag or 1 sweet potato, chopped and cubed

4-6 pieces of turkey back (I used 6 because they were really thin.)

*1 TBSP olive oil

*1 tsp sea salt

*1 tsp vegetable seasoning or 1 tsp poultry seasoning

*1/4 tsp cayenne pepper

*1/4 tsp paprika

*Oil and seasoning measurements are approximate. I am an intuitive cook. So, use more or less to your taste buds.

Preheat oven to 400 F.  Lay pieces of bacon across a baking pan.  Bake the bacon for 10-12 minutes. It should look crispy around the edges and leave a little bit of grease at the bottom of the pan. Pull the bacon out and chop it. Throw the brussel sprouts and sweet potatoes in the baking pan, then the chopped bacon. Drizzle the olive oil over the vegetables and bacon, then toss.  Add your seasonings to taste and toss the veggies one more time making sure that all pieces are seasoned.  Put the pan in the oven for 40-45 minutes.  Stir the vegetables every 15 minutes to get a nice, even browning.  The brussel sprouts and sweet potatoes are done when they become fork tender.