Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

What to do with my beautiful green beans?????

Peppercorn Steak Stuffed Potato…………..

In our community,there is place called Arthur’s Garden Deli. They have awesome sandwiches, salad, and stuffed baked potatoes. Tim and I had sandwiches the other day, and the stuffed potato menu caught my eye. When we got home, I kept thinking about a stuffed potato and my green beans. My first thought was a steak, baked potato and green beans…………then light bulb moment!!!!! Why not stuff a potato with all of those ingredients?? No reason not too!

I purchased what I thought was a flank steak at my local grocery store, but when I opened the package, I discovered that it was very thinly sliced pieces. Good and bad, I had wanted to marinade a whole piece of flank steak, grill it, slice it thin, and put it in the potato….that’s the bad part…….the good part was that it saved me work being pre sliced, and the marinade really got into those thin strips.

Now, about the marinade, it has a lot of pepper!!! My spice loving hubby of course loves pepper…….he takes the cap off at restaurants and pours the pepper instead of shaking it…….he’s so cute……….. The dijon, balsamic, and red onions round out the marinade flavors. I marinaded over night but if you have the thin strips and are crunched for time even a few hours will do.

Green beans beg for bacon…….enough said.

Ok, so I had the potato, I had the steak, and I had the green beans. Baked potatoes need sour cream, and steak needs a sauce……hmmmm.

So, I kept the marinade with all that pepper and red onion, cooked it down, added beef broth and finished with sour cream……..Black Peppercorn Gravy.

To serve, I placed the beans on the plate, put the potato on top, stuffed it with the meat, and covered with the gravy…….ta da!!!!  The Peppercorn Stuffed Potato is born…….enjoy!

Peppercorn Steak Stuffed Potato Collage

Peppercorn Steak Stuffed Potato
Serves: 2
  • Marinade:
  • ½ teaspoon salt
  • 1 tablespoon peppercorn
  • 2 tablespoons black pepper
  • 1 tablespoon dijon mustard
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 3 cloves garlic, minced
  • ½ red onion thinly sliced
  • Ingredients
  • ¾ pound thinly flank steak
  • 2 large baking potatoes, scrubbed
  • ½ pound fresh green beans, trimmed
  • 3 slices applewood smoked bacon
  • ¼ cup beef broth
  • 2 tablespoons sour cream
  1. Whisk the first 7 marinade ingredients in a large bowl until emulsified. Stir in red onions and beef. Marinade for 6-8 hours or overnight.
  2. Place scrubbed potatoes in a 400* oven. Lay them directly on the oven rack or place them on a baking sheet. Bake for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
  3. While the potatoes are baking, dice the bacon and place in a saucepan over medium high heat. Cook bacon until just crisp. Add trimmed green beans, and about ¼ cup water stirring to mix with bacon. Cover and cook until beans are the desired doneness. (I prefer mine still tender crisp)
  4. Remove meat from marinade and set marinade aside. Cook beef over high heat for about a minute per side. Remove from pan and set aside.
  5. Place the reserved marinade in a small pan and bring to a boil. Add beef broth and return to boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and whisk in sour cream.
  6. Place beans on serving platter. Cut a slice in the center of each potato and pinch the potato open. Place meat inside the potato. Pour sauce over potatoes and serve.



Peanut Butter Bars

Peanut Butter Bars

Peanut Butter Bars

If you LLLLLLLLLOVE peanut butter, these Peanut Butter Bars are just the ticket!

Working at a school, the Support Staff sometimes is taken for granted. We forget that they are the backbone of any school District.

So, in an effort to show how much we appreciate what they do, I made these Peanut Butter Bars for Shawn our Network Administrator. Shawn and his staff work diligently to make sure our district’s computers and systems are in top working order. Shawn is also a web site builder and has given me some incredible tips for my blog. I remembered him saying he loved Peanut Butter. So, when I saw this recipe from Shugary Sweets on Pinterest, I knew I had to make them, to thank him for all his hard work!

Giving and sharing food is how I can pay back those I love and care for!

I only varied the recipe in two ways…….1. I used butter and the recipe called for Crisco which I did not have. 2. I do not own a 15 x 10 inch baking sheet so I used a 13 x 9 inch pan. I think the biggest difference was with the size of pan, the candies on top were more condensed…….not a bad thing in my opinion!

I saved half the pan for Tim and I, and we took them on a visit to see Tim’s Mom. Our nieces ……..who live in Hawaii……..I know right!…….were here and they loved the bars. So girls, here is the recipe!

I hadn’t planned on putting this on but, with the positive response I got from everyone, I knew I had to share the recipe. The sad thing is I have no photos of the cut bars :(

But, Tim’s other pictures will show the glory that is Peanut Butter Bars!

Peanut Butter Bars Collage

Peanut Butter Bars
  • For the Cookie Layer:
  • ½ cup butter
  • ¾ cup creamy peanut butter
  • 2 tablespoon milk
  • 1¼ cup light brown sugar
  • 1 egg
  • 1¾ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • For the Middle Layer:
  • 1 can (14oz) sweetened condensed milk
  • 2 Tbsp unsalted butter
  • 1 bag (10oz) peanut butter morsels
  • For the Topping:
  • 1 bag (14oz) Reese's pieces
  • 1 bag (8oz) Reese's MINI peanut butter cups
  1. For the cookie, beat butter with peanut butter, milk and brown sugar until creamy. Beat in egg. Add flour, salt and baking soda, mix until thoroughly combined.
  2. 2. Press cookie dough into a lightly greased 15x10 baking sheet. Bake in a 375 degree oven for 18-22 minutes, until browned. Remove.
  3. 3. While baking, heat condensed milk with butter over low heat until warmed. Remove from heat, whisk in peanut butter morsels and stir until melted. Pour over warm cookie layer. Immediately press candies into top layer. Allow to set, about one hour. Slice and serve



Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Kale is all the rage right now, and rightly so. It has crazy amounts of vitamins A, K, and C, and it’s packed with calcium. I must admit that I prefer spinach, and in a nutritional match up they are pretty equal. Although, spinach is a better source of iron, magnesium, and fiber. Be sure to buy either of these organic if possible. Leafy greens can be a sponge for any chemicals used in the growing process. Nutrition lesson over……..but look for our new page……coming soon, that will be all you wanted to know about nutrition, but were afraid to ask.

This recipe is hopefully….fingers crossed, just what my friend Michelle was looking for. She had a salad at a restaurant in Chicago and tried to replicate it but, wasn’t happy with the result. Now, Michelle is one of the best cooks I know, so if she couldn’t  come up with it I wasn’t sure I could either. But, I was willing to give it a try.

Michelle described what was in the salad and the ingredients were fairly simple. Kale, cabbage, mint, cilantro, parsley, and a peanut dressing. As I said before, I am not a huge fan of kale, but I tried a baby kale which I found to be a better taste. I will try this again with spinach. The dressing is where Michelle was stuck, so I hope my version…….peanut oil, rice wine vinegar, etc…….see recipe… the taste she was looking for.

Roasted Peanut Kale Salad 1

I added grilled chicken that I marinaded in the dressing for flavor, and and topped it with roasted peanuts. Both Tim and I really enjoyed it.

So, I hope my version of Roasted Peanut Kale Salad will be a close match for the restaurant salad……….let me know Michelle!

Roasted Peanut Kale Salad Collage

Roasted Peanut Kale Salad
Serves: 2
  • Salad
  • 6 cups baby kale
  • 2 cups prepackaged cole slaw mix
  • ¼ cup each fresh mint, cilantro, parsley chopped
  • 2 green onions sliced on the diagonal
  • ¼ cup peanuts, toasted and chopped
  • ¾ to 1 pound chicken tenders ( about 6 tenders)
  • Dressing
  • ¾ cup Peanut oil
  • ¼ cup rice wine vinegar
Juice of 2 lemons
  • 1 tablespoon honey
1 teaspoon garlic pepper
1 teaspoons salt
1 tablespoon dry mustard
1 teaspoon worchestershire sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 clove garlic minced
  1. Whisk all the dressing ingredients together and set aside.
  2. Add ¼ cup of the dressing to chicken tenders and marinade for 30 minutes (or more).
  3. Combine all ingredients for the salad, except the peanuts and set aside.
  4. Remove chicken from marinade, discarding any remaining marinade. Grill chicken tenders over medium high heat until cooked through. Remove from grill and cut into bite size chunks and let cool slightly.
  5. Add chicken and dressing to the kale cabbage mixture. Toss to coat adding dressing as desired.
  6. Plate and serve.
  7. Top with chopped peanuts and serve.
This recipe serves 2-4.



BLT Potato Sandwich

BLT Potato Sandwich

BLT Potato Sandwich 2

You make a really nice dinner… make baked potatoes………dinner is over……..What do you do with the left over bakers?????

You make BLT Potato Sandwiches of course!

This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  But, everyone has their own way of making BLT sandwiches………. some  like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.

Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.

For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!

BLT Potato Sandwich 1

The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!

So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!

BLT Potato Sandwich Collage

BLT Potato Sandwich
Serves: 2
  • 2 Baked potatoes cut in quarters lengthwise
  • Non-stick cooking spray
  • 8 slices applewood smoked bacon (or your favorite bacon)
  • 8 tomato slices
  • Romaine lettuce
  • Basil Mayo - ¼ cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.
  1. Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
  2. You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
  3. Serve.