Week of June 23rd - TWO new recipes!

[NEW] HERB-CRUSTED STEAK WITH FRIES
Original recipe here.

Cook ¾ lb frozen french fries.  Mix together ½ cup sour cream, 2 Tablespoons prepared horseradish and black pepper.  Rub 1 ½ lb sirloin steak (1 inch thick) with 2 Tablespoons herbes de Provence; season with salt and black pepper.  Cook in 2 tsp olive oil in a large skillet over medium-high, 3 to 5 minutes per side for medium-rate.  Let rest 5 minutes, then slice.  Serve with the fries and horseradish cream.

BBQ DRUMSTICKS with Fluffy Baked Mashed Potatoes
My husband's going to work his magic on the grill, and I'm gonna make these super yummy - but don't eat too much - Fluffy Baked Mashed Potatoes:

Ingredients:

2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
1 cup whole milk, at room temperature
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
kosher salt and black pepper
3 large eggs, lightly beaten

Directions

1.    Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
2.    Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).

[NEW] WARM SPINACH SALAD WITH GOAT CHEESE
Original recipe here. 

Ingredients

1 large bunch fresh spinach
8 ounces cremini or button mushrooms
1 small red onion
2 tablespoons  e.v. olive oil
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (1 cup crumbled)
**We add crumbled bacon

Directions

Tear off and discard the tough stems from the spinach. Put the leaves in a salad spinner, wash, spin dry (you should have 8 to 10 c.), and place in a large salad bowl.

Using a damp paper towel, wipe off the mushrooms. Trim the ends and discard. Then thinly slice the mushrooms. Add to the bowl.

Slice the onion into thin half-moons and set aside.

For the vinaigrette: Place a medium skillet on the stove. Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together. Turn the heat to medium. Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs. Crumble the blue cheese over the top and serve immediately.