Smothered Rib Steaks, Loonie Taters, Grilled Pepper Strips and Vegies-n-Dip

Howdy readers. Okay I have some news, some news that’s been bothering me all day. News that will keep me up tonight, probably tomorrow night too. I’ve been obsessed with it all day. It almost had me in tears, I am so depressed about the whole thing. What thing you ask? Well today I noticed I lost a follower. I know, I know, this happens. Sometimes people follow you then stop following you. It’s natural selection. We cannot beat ourselves up over these things,right?  But I am, I’m sad and I wanna know why, why did they stop following me? Did they not like my sense of humour, am I not a good cook, do I not take quality photos, do I drone on and on and on about things? It’s bothering me so much. Did I forget to put them on my friend reading list? I feel so let down, so unloved. I wish they had told me why they loved me then left me. I will never know and it shall bother me forever. Or until I get more followers. But seriously I am chuffed about it. It’s a big old bummer. I will now let it go. Or pretend to.So tonight I cooked. I cooked alot. I cooked my little heart out. It’s super hot out again so I did everything on the trusty new BBQ. The BBQ I have abused so much since getting it that it already looks old. I have battered the tar out of the poor thing. I am one of those messy cooks. I think nothing of slathering on barbecue sauce and then flipping things over splattering it everywhere. I am not sure why I am like this since I am a neat, clean, germophobic person. Yet I make a total mess when I cook. I think it makes me a better cook. Or at least that’s what I tell people who follow behind me with a hose out there.So here’s what I made:1. BBQ steaks
2. Onion/Shallot/Leek/Garlic caramelized in olive oil
3. Roasted Peppers
4. Potatoes
5. Veggies for dipping

I know, it’s alot of veggies but it’s summer and veggies are abundant right. So enjoy!

Smothered Rib Steaks:

Ingredients:

2 to 3 Rib Steaks
Salt to taste
Pepper to taste
Garlic Salt or Powder to taste
1/2 Onion, cut into strips (I used vidalia)
4 or 5 Shallots if small, 2 or 3 if large, cut into discs
1/2 Leek, cut into discs
4 or 5 cloves of Garlic, peel and leave whole
Olive oil
Barbecue Sauce to taste

Prep steaks by leaving them out to come to room temperature for about 30 minutes prior to cooking.

Cut up all your veggies. Toss them in a frying pan sprayed with non stick spray and drizzle them with olive oil. Set aside.

Season steaks with spices.

Preheat your grill. (mine was already going as I had potatoes cooking)

If you have a side burner on your BBQ use that to cook your onion mix. Cook for about 15 to 20 minutes over lowish heat until the start to go golden or blackened depending on how you like them.

Cook steaks over direct heat, about 7 to 9 minutes each side. I put barbecue sauce on mine as that is the only way my daughter likes hers. I put it on almost right away as I like it to cook into the meat a bit.

Take off heat and let rest for 5 to 10 minutes. Slide onion mixture over top of the steaks.

Serve.

Loonie Taters:

Ingredients:

4 to 5 russet potatoes, cut into discs
Salt to taste
Pepper to taste
Garlic powder to taste
2 to 3 tablespoons olive oil
2 to 3 tablespoons drizzle oil, I used “wildly delicious fine foods oil in roasted garlic and shallot”

Foil and Non stick spray are used as well.

Directions:

Cut your potatoes into discs,( here we have dollars called loonies, like an old silver dollar idea)

Wash and rinse.

Cook in your microwave for 5 to 6 minutes.

Lay down foil on counter and spray it well with non stick spray.

Place potatoes on foil and drizzle with both oils and sprinkle on spices.

Fold up foil neatly and tightly. Leave sealed or oil will cause flare ups on grill.

Place on a plate to transfer to grill.

Cook on bottom over low direct heat for 10 minutes each side. Then move to top and continue cooking for another 10 to 20 minutes depending on how big you have cut your discs and how well your BBQ cooks.

Remove and carefully peel the foil back. Transfer to a bowl and toss.

Serve.

Grilled Pepper Strips:

Ingredients:

1 yellow pepper, cut into strips
1 orange pepper, cut into strips
1 red pepper, cut into strips
Salt to taste
Pepper to taste
Garlic powder to taste
Olive oil

Directions:

Cut all your peppers into strips.

Place in a BBQ safe bowl or basket.

Put a plate underneath.

Drizzle with olive oil generously.

Sprinkle spices over top.

Toss to coat.

Place on grill over direct low to medium heat and cook for about 10 to 15 minutes. You want them to start to crisp on the skin but soften inside.

Remove from grill by placing them on a plate carefully.

Put in a bowl and serve.

Veggies-n-Dip:

Ingredients:

1 cucumber, cut up
1/4 red pepper, cut into strips
1/4 yellow pepper, cut into strips
1/4 orange pepper, cut into strips
1 cup carrots, buy baby carrots and save some hassle
Buy prepared dip such as helluva good dip to save some time

Direction:

Cut up all your veggies.

Put a ramekin in the center of a plate. Fill with dip.

Arrange veggies around the ramekin on the plate.

Serve.

So that was dinner. It was delish

So I thought I would show you a little more of me. Or what I do anyway. Here’s how things went in a series of pics titled ” a hour in the life of a lunatic”. Enjoy!

Okay so that’s it in a nutshell. Hope you enjoyed yourselves. As always, toodles and smoochies. xx

Photos missing due to a G+ incident. They will be replace soon.