Garlic Mushroom Steaks, Rosemary Red Potatoes, and Broccoli Salad

Garlic Mushroom Steaks

4-6 steaks, one per person

Salt and pepper to taste

4 Tbsp, butter, divided

8 garlic cloves, sliced

1 pkg mushrooms, sliced

Sprinkle steaks with salt and pepper to taste and grill or broil to your preference. In a skillet sauté mushrooms in 2 Tbsp butter for about 5 minutes or until almost done. Add garlic and remaining butter and sauté for about 2 more minutes or until garlic and mushrooms are softened and browned. Serve mushroom mixture over the steaks. 

 

Rosemary Red Potatoes

2 lbs small red potatoes, quartered

1 onion, quartered

¼ C oil

1 ½ tsp rosemary, crushed slightly

2 garlic cloves, minced

Salt substitute to taste

In a bowl combine all ingredients and toss to coat. Place in a baking pan and bake at 425 degrees for 25-30 minutes or until potatoes are cooked through and browned.

 

Broccoli Salad

3 C fresh broccoli florets

1 C cheddar cheese, shredded

1 C mayonnaise

1/3 C sugar

1 1/2 T. red wine vinegar

½ C bacon bits

In a large bowl, combine the broccoli and cheese. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.

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