Mushroom Whiskey Sauce for Steak, Funeral Potatoes, Brussel Sprouts and Brown Butter Bacon Chocolate Chip Cookies!

Steak and Mushroom Whiskey Sauce

• Steak, cooked and seasoned the way you like it
• 2 tbsp of butter
• 1/2 onion, minced
• 1 clove of garlic, minced
• 2-3 cups of sliced shiitake mushrooms
• 3 tbsp of Jack Daniels whiskey
• 1 tbsp balsalmic vinegar
• 1 cup of heavy cream
• 1 tbsp minced fresh chives

Melt butter in skillet until simmering. Add onions and garlic cook on medium until the onions are transluscent and golden brown.
Turn the heat up to medium-high and add all of the mushrooms. Mix with the onion mixture. Cook until soft and browned. Season with salt and pepper.
Add the whiskey and balsalmic vinegar let it boil for a minute to burn off the alcohol. Turn the heat down to medium and add the heavy cream. Let it bubble for about thirty seconds and then remove from heat. Stir in the chives. Serve over just cooked steak.

Funeral Potatoes

• 3 tbsp butter
• 1 onion, chopped
• 1/4 cup flour
• 3 chicken bouillon cubes
• 1 3/4 cup boiling water
• 1 cup milk
• 1 tsp worcestershire sauce
• Dash of hot sauce
• 1 1/2 tsp of salt
• 1/2 tsp of pepper
• 2 cups, shredded, Extra Sharp Cheddar Cheese
• 26 oz bag of shredded hashbrowns
• 1/2 cup of sour cream

Topping

• 2 tbsp butter, melted
• 2 1/2 cups cornflakes, slightly crushed

In a skillet melt the butter over medium heat. Add the onion and cook until transluscent.
Whisk in the flour and cook for a minute, stirring constantly.
Combine the chicken bouillon cube and boiling water. Mix until the cube is completely dissolved. Add it to the onion and flour mixture. Add the salt, pepper, worcestershire and hot sauce.
Bring to a boil and then decrease the heat to medium-low to simmer. Stir frequently, let simmer for about five minutes until thickened.
Take the skillet off the heat. Add in the sour cream. Add in the cheese and mix until smooth.
Add in the hashbrowns and mix until coated.
Put mixture into a 9x9 baking dish.
Mix the cornflakes and melted butter. Sprinkle evenly over the hashbrown mixture.
Bake at 350 for 45 minutes.

I used southern hashbrowns because that is my preference and it turned out just fine.

Brussel Sprouts

• 1/2 lb of bacon, chopped
• 1 cup of diced onion
• 2 cloves of garlic, minced
• 2 lb of brussel sprouts, trimmed
• 2 cups of chicken broth
• 4 tbsp of butter

In a electric skillet or heavy bottomed pan. Fry the bacon until cooked through. Remove and set aside.

Saute the onion and garlic in the bacon grease until onions are soft and transluscent.

Add the brussel sprouts and stir so they are coated in the bacon grease.

Add the chicken broth. Cook, covered over low heat until brussel sprouts are easily pierced with a fork. About fifteen minutes. Stir in the butter and the bacon right before serving.

I used the chicken bouillon cubes and made my own chicken broth. It is cheaper.

Brown Butter Chocolate Chip Cookies

I am going to post the link to the blog that I got the recipe from. This lady put in some serious time on these cookies. And, she has amazing pictures and a really good sense of humor.

I am a very picky cookie eater. I wasn't blown away by these cookies. For the amount of chocolate in the cookies they didn't taste very sweet or satisfying. Maybe, if I would have used real butter it would have tasted better. I recommend opening two pages the one with the pictures and then the link at the bottom of the page that has a very short concise recipe.

http://mouthfromthesouth.com/brown-butter-bacon-chocolate-chip-cookies/


Pin It