Steak Salad Recipe

Steak Salad  

6 cups spinach leaves
6 cups mixed lettuce leaves torn into 1 inch pieces
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup shredded cucumber
2 cups grape tomatoes
1/2 cup bacon bits
1 cup shredded cheddar cheese
2 pounds favorite steak grilled and sliced into thin strips
Crumbled feta cheese
Toss everything but the steak and feta together, spread over your serving platter and then lay the thin slices of seasoned steak over your veggies and crumble your feta cheese over everything.  Top with dressing below when serving.

Dressing

Balsamic vinegar
A-1 steak sauce 
Extra Virgin Olive Oil
Dried Cranberries, diced
Raisins, diced 
Walnuts, chopped
These are all to your own taste.  I have found that I like more A-1 steak sauce than some, but I put it on everything.  Just feel your way through this recipe.  Start and build it to your own tastes but remember to write it down so that you can duplicate it later.

Let's get ready for fall.

As the seasons begin to change, and fall is in the picture, we begin to look to things that we can cook that keeps the house smelling like a home from the 1800's or so.  It's hard to describe but it's like walking into your grandmother's kitchen on a Sunday afternoon or a holiday afternoon with family.  We crave that feeling that life is good.  It all starts with a meal.  The first thing we crave after we arrive on this earth is food.  And that feeling of being satisfied for the very first time never leaves us.  We seek that with every single meal.  On that note, here we are on the cusp of September, the last month of the 3rd season and we want to "prepare for the winter". Now, having said all of that, we are a "fast food" society with a "throw away" mentality.  We need to be able to prepare things not only quickly but simply and yet elegantly.  I will be posting some of the great recipes from different cook books that I've collected but adding my own little twists in them.  Please forgive me if I go on and on about them, but we are living in a time when food prices are outrageous and we need to make the most of what we have.  The first recipe is:

Onion Mushroom Soup

4 cups thinly sliced onions

2 cups thinly sliced button mushrooms

1 stick of butter

1 cup milk (2 cups if you want a creamier soup)

8 cups beef broth

1 loaf of French Bread

12 slices of Muenster cheese

12 slices of Monterey Jack

In a large skillet saute mushrooms and onions in the melted butter. You may need more butter but that is your call.  (I use enough to taste the butter as well as the onions and mushrooms) In a large dutch oven or pot, heat up your beef broth.  Do not boil.  After the onions have become translucent, transfer the whole skillet of mushrooms and onions and butter, into the simmering beef broth.  Slowly add the milk and season with salt and pepper if needed.  While this is simmering, (again, do not boil) cut thick 1 inch slices of the French Bread and toast these slices in an oven slowly.  You want the bread to be "crusty".  While these are toasting, prepare your crock bowls (deep oven safe bowls) by filling nearly to the top, with your soup.  Take your toasted French bread slices and lay them gently on top of the soup.  Layer one slice of Muenster and one slice of Monterey Jack on top of the French Bread toast.  Bake in the oven on 400 degrees for 5 minutes or until the cheese has melted and begun to ooze over the sides of your crock.  Serve with an amazing beef salad and you have a complete meal.  (Salad recipe to come)