Categorized | Recipes

Friday’s Recipes: Garlic Steak & Cheesy Bacon Potato Hash Foil and Grandma’s Blueberry Cake

Posted on 08 September 2017 by KWBG

Garlic Steak & Cheesy Bacon Potato Hash Foil
Garlic Butter:
½ cup butter softened at room temperature
2 garlic cloves , minced
2 T. fresh chopped parsley
Salt to taste (if using unsalted butter)
Mix until combined.
Potato Hash:
26 ounces baby potatoes
1/4 cup onion
2 T. fresh parsley Salt
Cracked black pepper
1/3 cup diced bacon
1/3 cup scallions
2 pounds ribeye or top sirloin steak
Salt Cracked black pepper
1/4 cup cheddar cheese
1/4 cup mozzarella cheese
Preheat grill to medium-high heat. Make Garlic Butter, then divide in half and melt one half . Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside. Spread the remaining non-melted butter over the steak to evenly coat. Cut your fillet into 4-6 large pieces. Tear four or six 15-inch pieces of heavy duty foil. Divide steaks and potatoes evenly among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out. Place foil packets on the grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.



1/4 cup (1/2 stick) butter
1 cup white sugar
1 egg
1 teaspoon baking soda
1/2 cup milk
2-1/2 cups all-purpose white flour
2 teaspoons cream of tartar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 pint blueberries
Preheat the oven to 350 degrees F. Grease and flour a 9-inch by 13-inch baking pan.
Cream together the butter and sugar. Add the egg and beat well. Dissolve the soda in the milk.
Sift together the flour and cream of tartar. Add the flour mixture to the butter mixture
alternately with the milk, beating well after each addition. Add the lemon juice and vanilla extract.
Fold in the berries. Spoon into the baking pan.Bake for about 45 minutes. Serve warm or completely cooled, directly out of the pan.

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