TRI-COLORED PEPPERCORN BEEF

TRI-COLORED PEPPERCORN BEEF STEAK

If you follow the Pioneer Woman on Food Network on television or online, you may already be familiar with this recipe.  Not many people don't enjoy a good steak on the grill in the summer.  Trying to create something new and different isn't always easy.  This recipe does just that.  Olivia made it and says it is delicious and flavorful.  If you like pepper, you will enjoy this.  The savory bite of the pepper adds just the right amount of punch to the meat.  You will love this rich, tasty steak.
-Nanette

STEAK WITH TRI-COLORED PEPPERCORN SAUCE

Ingredients

Steaks:
8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter

Sauce:
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)



Directions

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

THREE CHEESE POTATOES IN FOIL PACKETS

THREE CHEESE POTATOES IN FOIL PACKETS
Olivia got this recipe from Taste of Home and she swears by it.  Nothing is better in the summer than to take fresh produce of any kind and use your imagination to make some delectable vegetable packet for grilling.  The most important things to remember when cooking in foil are to spray the foil surface with vegetable oil before assembly and to turn them frequently until soft to the touch with tongs.  If you follow these simple rules you won't go wrong.  Try mixing various ingredients and seasonings to find out what you like.  The best part about cooking with foil it the easy clean up. We hope you enjoy these.
-Nanette

Ingredients

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

1. In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
2. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
3. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.
   
   

DILLY ONION POTATO SALAD

DILLY ONION POTATO SALAD
Olivia has never been a fan of mayonnaise so potato salad has never been one of her favorite dishes.  German potato salad, as she was growing up, was the only exception because it was warm and did not include mayo.  This creamy dill concoction was a creation of hers that satisfies the desire for potato salad without including the mayo.  It seems to me a brighter, more refreshing potato salad that may help you break the monotony of the usual fare.  Give it a try.  I think if you like potatoes and you like dill, you will indeed like this potato salad.  Add it to your summer line up!
-Nanette

DILLY ONION POTATO SALAD

For the potatoes:
5 medium new potatoes, cubed
1/4 cup olive oil
salt
freshly ground pepper

For the dilly onion sauce:
1/2 cup light Ken's sweet onion dressing
3/4 cup light sour cream
1 teaspoon chopped garlic
salt
freshly ground pepper
1 teaspoon chopped chives
1 teaspoon chopped dill

1)  Preheat the oven to 400 degrees.
2)  Toss the ingredients for the potatoes and spread on a foil lined cookie sheet.
3)  Roast the potatoes for 20-30 minutes, tossing midway through, until the potatoes are roasted, but still semi-firm.  Remove the potatoes from the oven and allow the potatoes to cool for 10-15 minutes.
4)  While the potatoes are cooling, mix the sauce ingredients together.
5)  Toss the sauce with the potatoes in a large mixing bowl after potatoes are cooled, but still slightly warm.  The warmth from the potatoes will help the potatoes to absorb the sauce, but you don't want the potatoes piping hot, or it will severely melt the sauce.
5)  Serve!  This potato salad is good cold the day after as well.  Or, if you prefer, slightly warm the potato salad for a few seconds in the microwave.