Grilled Flat Iron Steak with Crunchy New Potatoes

One of our local butchers, Jack Bell of Kane, PA, suggested a flat iron steak, and it was home run.  The steak was complemented by the crunchy new potatoes.  If you cannot find a flat iron steak from your local butcher or supermarket, feel free to substitute another tender cut of beef, such as a tenderloin.


Potatoes
Ingredients:

12 small new red potatoes
1 envelope (.4 oz.) Hidden Valley Ranch Buttermilk recipe mix
2 c. crushed corn flakes
½ c. (1 stick) melted butter

Cook the potatoes in boiling water until tender, 20 to 25 minutes.  Preheat the oven to 400º.

Drain the potatoes and let cool slightly, then peel them.

Mix corn flakes and dressing mix in a bowl.

Dip the potatoes in melted butter, then roll them in the corn flake mixture. 

Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.



 Steak

Ingredients:

Flat iron steak
Lysander's hickory rub

Coat your steak with a generous amount of seasoning and press into the the meat.  Turn steak over and repeat.  Allow 30-60 minutes before grilling the steak.

Grill both sides of the steak to your liking (rare, medium, well, etc.). 

Cut into strips and serve with potatoes.

Swedish Chef's Au Gratin Potato and Ham Casserole

Ingredients:
4-6 medium russet potatoes (washed, peeled, and thinly sliced)
4c. cubed ham
2-10 3/4oz. cans Campbell's cheddar cheese soup
6oz. can french fried onion rings
soup can of milk
salt and pepper to taste
4T. butter
dash of paprika
butter

Rinse potatoes in cold water.  Peel and place in a bowl of lightly-salted cold water.

Grease bottom and sides of a 9x13 inch pan with butter.

Dry potatoes and slice thinly.  Place layers of sliced potato in bottom of dish.  Sprinkle potatoes with salt and pepper.

Add 2c. diced ham and half of the can of onion rings.  Top with 6 pats of butter.

In a mixing bowl, combine both soups and one can of milk; blend until smooth.  Pour half of the mixture over the first layer of potatoes and ham.

Continue layering in the same order, ending with the other half of the soup mixture.

Lightly sprinkle with paprika.

Preheat oven to 400º.  Place covered casserole on foil-lined cookie sheet (in case it bubbles over).

Bake for 45-60 minutes or until potatoes are fork tender.

Swedish Chef's Pickled Eggs

For as long as I can remember, pickled eggs have always been a part of Easter dinner.  I like to do them the week before Easter, to ensure the beet juice has colored the entire white of the egg.



Ingredients:
12 eggs (hard-boiled)
2-15oz. cans small whole beets with juice
2 cloves garlic (peeled, whole)
2c. white distilled vinegar
3/4c. white sugar
2c. water
1T. pickling spices (tied with a string in cheesecloth)
pinch of salt

 
Hard boil one dozen eggs in boiling water for 10 minutes.  Remove from heat and immediately drain and pour cold water over the eggs.  (Sometimes I change the water several times until the eggs are cool to the touch).  Crack the shells and peel under cold running water.

Place hard-boiled eggs in a deep container that will hold all of the juice.

 
Empty the two cans of beets, with juice, into a large pan.  Add water, vinegar, and sugar.  You can adjust the vinegar to sugar ratio to your liking, depending on how sweet you like them.

Add peeled, whole garlic cloves and pouch of pickling spices.  Bring to a boil and heat for 3-4 minutes.

Pour mixture over eggs and place lid on container; refrigerate.  Eggs should soak in pickling solution for a minimum of 4 days.

Foolish Chicken

I named this recipe "Foolish Chicken" because I am posting this on April Fools Day.  But seriously, this recipe is foolishly easy!  It requires only four ingredients and can be put together in just 3-4 minutes.  Once assembled, just cover and place in the oven for two hours.  It can be served with several sides, but I like it best with rice.

Ingredients:
6-8 whole chicken breasts, halved
16 oz. bottle French salad dressing
1 envelope onion soup mix
14 oz. can cranberry sauce

Rinse chicken and pat dry.  Place in a 9x13 baking pan.

In a saucepan, combine salad dressing, soup mix, and cranberry sauce; mix well.  Heat slightly on the stove, to dissolve the cranberry sauce; let cool thoroughly.

Pour sauce over chicken. 

Bake covered at 325º for 1½ hours.  Place your baking dish on a foil-lined cookie sheet, in case it boils over.  Bake uncovered for an additional 30 minutes, or until brown.

Serve with rice pilaf, or your choice of side dish.