mm-mmm good!

My favorite meal we had this week:

Roasted Red Skin Potatoes, Garlic Butter Mushrooms and yummy perfectly-marinated Sirloins.

I did the potatoes a bit different tonight.  I didn't know cooking them on a cookie sheet vs. a casserole dish (which I normally do) would create such a different taste. They were much crisper and potatoe-french fry-like. :) 

For these little guys all you will need:

4 red skin potatoes, washed and diced

4 cloves of fresh garlic, minced

2-4 tbsp olive oil, brushed on potatoes

fresh rosemary, plucked apart

sea salt

I put all the ingredients in a bowl, minus the sea salt, painted the oil on the potatoes, mixed it all around and placed them on the cookie sheet. Sea salt on top, baked at 400 degrees for 20-30 minutes and wa-la! Delish!

These mushrooms were sooo good and I will definitely be making them again. Next time, I will add twice the capers, half the butter, and let them cook much longer.  The steaks were ready so I felt they needed to be too!  I got this recipe off the awesome Smitten Kitchen blog my lovely sis-in-law shared with me. Check it out...it's a good one!

Garlic Butter Roasted Mushrooms

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Aus marinated these steaks with his "secret" marinade. HA. I'm not sure what all goes into it but let me tell you what: I am glad I married a grill master!!! Delicious!!