Before we get to today's freezer food something happened. We opened the freezer, which was showing progress, to find a HUGE bag of chicken tenders in the empty space. Seems our son did a little shopping.
But we are still making progress. Quite a bit of empty space has opened up. Now, if somebody would just have a meat sale...
We got mushrooms in today's co-op haul, so I'm going to stuff those as a side dish for the steak. I break the stems off and put the caps in a pan.
I minced up the stems and a few extra smaller mushrooms and sauté in a couple tablespoons of butter. Add in a little homemade garlic salt and some pepper. When the mushrooms are sweated out, I added a bunch of diced garlic.
Swiss cheese adds some great flavor to mushrooms, and works great with the garlicky mushroom filling. Fill the caps with some shredded Swiss cheese and bake for 15-20 minutes, until the mushrooms lose their moisture.
Sprinkle on a little grated Parmesan, then bake another 10 minutes and they're done.
Now we'll get the bread ready. Got 3 French rolls out of the freezer and thawed them. Softened up some butter that we'll mix with this great Tuscan garlic blend we bought at the home & garden show.
On to the bread and bake for about 10 minutes.
And now for the steak. When we aren't grilling, we use Alton Brown's method to cook a steak.
Salt and pepper on the steak. We put the cast iron skillet in the oven and preheat to 500 degrees. Once it's hot, we pull out the skillet and throw the steak in.
30 seconds on each side to sear. Don't forget to season both sides of the meat!
Don't forget to let it rest.
Bread is now ready for some thin sliced fresh mozzarella.
Now we'll broil these until the cheese is melted & bubbly.
The steak was able to rest for about ten minutes. Nice and juicy!!
Layered on to the garlicky bread and mozzarella cheese.
Add the stuffed mushrooms and dinner is ready!
Another delicious day.
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