f: meat and potatoes

anyone who knows me, knows that meat and potatoes are the way to my heart.  and if medium-rare steak happens to be the meat involved, you've just boarded the express train.  well, that's what was for dinner tonight, and it was.....amazing.  i'm still full.

we haven't treated ourselves to an at home date-night in quite a while so when bone-in ribeye were on sale last week i decided it was time.  we had two miniature people crash our party but it was still awesome nonetheless.   the steak was simply marinated in a sauce that jon made that included a1, bbq sauce, chili powder, garlic salt, cayenne pepper and some other random spices he decided to toss in.  

here are the recipes for the sides:

Loaded Baked Potato Bites

Ingredients:

1 lb. small potatoes
Olive oil
Kosher salt
Sliced cheese (your choice – I used Cheddar), cut into small squares

For topping:
Light sour cream
Cooked bacon, chopped
Sliced green onions

Directions:

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
Serve warm or at room temperature.
Enjoy!

Magic Broccoli:

Ingredients

• 2 medium heads of broccoli (see notes)
• 2 garlic cloves, finely sliced
• 4 tbsp extra virgin olive oil, separated
• ½ tsp salt (adjust to your taste)
• Black pepper
• Zest of half a lemon
• 1½ tbsp lemon juice
• 2 tbsp freshly grated parmesan cheese

Instructions

1. Preheat oven to 180C/350F.
2. Cut broccoli into florets and piled onto baking tray.
3. Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer. Adjust salt to your taste.
4. Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
5. Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately
   
   
   
   
    and there you have it.  simple. and. delicious.  here's the end result...
   sources: https://www.pinterest.com/pin/61994932346002117/ http://www.thecomfortofcooking.com/2014/10/crispy-loaded-hasselback-potato-bites.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+TheComfortOfCooking+%28The+Comfort+of+Cooking%29#_a5y_p=2673032