A Hearty Steak Dinner

Tonight's Menu: 

** New York Strip Steak served with a Horseradish Chive Sauce
** Parmesan Potatoes
** Baked Corn

Baked Corn is one of my husband's favorite side dishes. The Parmesan Potatoes are my favorite side dish. So favorite that I asked my mom to make them for my birthday meal for many years in a row. Now that I'm all grown up I can make them as often as my stomach desires. Sometimes it is really fun to grow up.

This meal flows really easily in the kitchen. Preheat your oven. Make your potatoes and pop them in the oven. Make your corn and pop that in too. Clean up and set the table. Heat up your Cast Iron Skillet with a little oil. Season your steaks lightly with Olive Oil and Salt and Pepper on both sides and then sear on a medium to high heat for 2 minutes per side to get a medium well result. Allow steaks to rest in the skillet after they are cooked while you move the other two dishes from the oven to the table. Serve the steaks. Call hungry family members. I didn't end up making a salad for this meal although I think it would have been a healthy addition.

Horseradish Chive Sauce: From Cooking Light magazine

2/3 cup Sour Cream

2 Tbsp Chives, chopped

3 Tbsp Prepared Horseradish

1 tsp Lemon Juice

1 tsp Dijon Mustard

1/8 tsp Salt

1. Mix all ingredients in a bowl until fully combined.

2. Refrigerate until ready to serve.

Parmesan Potatoes: From the Weavertown School Cookbook

6 medium Potatoes, sliced into small round chunks

1/3 cup Butter, melted

¼ cup Flour

¼ cup Parmesan Cheese

Salt & Pepper

Italian Seasoning

**Preheat oven to 350 degrees

1. Slice Potatoes into the small round chunks

2. Melt the Butter and pour into a baking dish

3. In a plastic bag, combine: Flour, Cheese, Salt, and Pepper

4. Add the Potatoes to the bag and shake to coat

5. Place Potatoes in a single layer in the butter

6. Allow the rest of the flour mixture that isn’t affixed to the potatoes to fall into the dish as well

7. Sprinkle with Italian Seasoning

8. Bake at 350 degrees for 30 minutes or until tender

Baked Corn: From the Mennonite Community Cookbook

2 cups Corn- can be fresh, frozen, or canned

2 Tbsp Crisco

1 ½ Tbsp Flour

1 cup Milk

1 Tbsp Sugar

1 tsp Salt

1/8 tsp Pepper

2 Eggs

½ cup Buttered Crumbs

** Preheat oven to 350 degrees

1. Melt the Crisco in a saucepan and then add the flour

2. Whisk or Stir to get the lumps worked out

3. Add the Milk gradually and bring to a boiling point while stirring constantly

4. Add the Corn, Sugar, Salt, and Pepper and heat thoroughly

5. Remove from heat and add the Eggs

6. Pour into a greased baking dish

7. Sprinkle with the Bread Cumbs

8. Bake at 350 degrees for 35 minutes