Steaks Diane

Steaks Diane  

Ingredients 

• 2 beef ribeye steaks (8 ounces each, approx. ½ inch thick) 
• 4 tablespoons butter, divided 
• 2 tablespoons finely chopped green onion 
• ½ teaspoon ground mustard 
• 1 tablespoon lemon juice 
• 1½ teaspoons Worcestershire sauce 
• 1 teaspoon dried parsley (or 1 tablespoon fresh) 
• 1 tablespoon minced chives (I used freeze dried & rehydrated them!)
• Salt & Pepper 

Directions 

1. Sprinkle steaks with salt and pepper on both sides, set aside. 
2. In large skillet, cook onion and mustard in 2 tablespoons butter for approximately one minute. 
3. Add the steaks and cook for 2-5 minutes on each side (I did about 4 minutes, on each). Thermometer doneness cheat sheet: medium rare=145°, medium=160°, well done=170°. 
4. Remove steaks and keep warm. 
5. In the same skillet, cooled down, add lemon juice, Worcestershire sauce, and remaining 2 tablespoons butter. Cook and stir for about 2 minutes, or until thickened. Add parsley and chives. Serve with steaks—we dipped our steak in the sauce!

For printable version, click here. 

Recipe from Taste of Home Cooking: Best Loved Recipes.

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Garlic Parmesan Chicken & Potato Bake

Garlic Parmesan Chicken & Potato Bake 

Ingredients 

Chicken 

• Olive oil cooking spray 
• 4 tablespoons olive oil 
• 2 cloves garlic, minced 
• 1 cup dry bread crumbs 
• 2/3 cup grated parmesan cheese 
• 1 teaspoon dried basil leaves (or 1 tablespoon fresh) 
• ¼ teaspoon ground black pepper 
• 4 skinless, boneless chicken breasts, butterflied or cut in half 

Potatoes 

• 1/3 cup olive oil 
• 2 cloves garlic, minced 
• Approx. 4-5 potatoes 
• 1/3 cup dry bread crumbs 
• 1/3 cup grated parmesan cheese 
• ½ teaspoon paprika 
• Salt and black pepper to taste 

Directions 

1. Preheat oven to 350°. 
2. Spray a 9x13 inch baking dish with olive oil cooking spray.
3. In a bowl, mix olive oil and minced garlic. In a separate bowl, mix the bread crumbs, parmesan cheese, basil, and pepper.
4. Dip chicken in the oil mixture and then dredge through the bread crumb mixture. Place coated chicken in the baking dish. If you wish, top with remaining bread crumb mixture. 
5. Wash & peel potatoes. Dice into small cubes (if the potato cubes are too big, they will not get soft in the oven). 
6. Mix garlic and olive oil in a large bowl. Add potatoes and toss to coat. Add remaining ingredients and toss well. 
7. Place potatoes around chicken and on top of chicken. Try not to stack the potatoes. 
8. Bake at 350 for approximately 40 minutes, or until the chicken is no longer pink and juices run clear and the potatoes are soft on the inside.

Printable version available here

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