Tag: amy

Steak Salad & Warm Chocolate Lava Cake with Bailey’s Ganache

In an effort to use up the vegetables that were in the refrigerator I decided that making a fresh steak salad for dinner would be fantastic!  You can use whatever veggies you have in the kitchen as well as a combination of canned as well.  I also decided to try a dessert recipe from Walt Disney World’s Food & Wine Festival as well that I fell in love with.  This dessert recipe would make Paula Deen proud,  enjoy!

Steak SaladSteak Salad (2 servings)


3/4 lb. top sirloin steak

1/3 cup extra virgin olive oil (EVOO)

2-3 tbs. Mrs. Dash Original Blend

Salt to taste

Mixed Greens

Veggies of your choice (carrots, broccoli, cauliflower, carrots, cucumbers, tomatoes) rinsed and trimmed

Canned veggies drained and rinsed (black beans, chick peas, corn)

Dressing of choice


Combine EVOO and Mrs. Dash in a small bowl.  Place steak into a shallow bowl and pour marinade over meat.  Let sit for about 15 minutes.  If you haven’t already rinse and cut up veggies and place into a large bowl.  Once you have all your veggies in a bowl pour about 3 tablespoons of dressing over the veggies and stir until well mixed.  Set aside.

Preheat a non-stick pan for the steak.  Cook about 4-5 minutes on both sides for medium rare using a food thermometer to ensure proper cooking temperature.

Let the steak rest for about 5 minutes while you place the mixed greens and spoon mixed veggie mix onto plates.  Slice steak for plating and drizzle with selected dressing.

Warm Chocolate Lava Cake with Bailey’s GanacheWarm Chocolate Lava Cake & Bailey's Ganache

This recipe makes 6 servings if you use 6 3/4 cup ramekins but I used a 24 count mini muffin pan instead.  You can also use muffin tins; recipe makes 12.  Be aware that cooking times will vary depending.

Ingredients for Chocolate Lava Cake:

8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chococlate chips

2 sticks of butter; plus additional to coat pan

5 egg yokes

4 whole eggs

3/4 cup sugar; have additional to coat pan

1/3 cup all-purpose flour


Preheat oven to 375 degrees.  Lightly butter sides of the muffin tins.  Lightly coat with sugar, shake out excess

Melt chocolate and butter in a double boiler set over simmering water.  Stir until smooth.  Remove from over water and cool 10 minutes.

While chocolate mixture is cooling beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes by hand.

Fold in chocolate mixture.

Sift flour, than fold into batter, mixing until smooth.  Divide batter among prepared tin, filling about 3/4 full.

If you are using ramkins be sure to place them on a baking sheet and bake about 35-40 minutes or until sides of cake are set and middle is still soft.  If you used 12 count muffin tin bake about 15 minutes and bake 10-12 minutes if using a 24 count mini muffin pan.  DO NOT OVERBAKE!!

Using a small knife or metal spatula, cut around sides of cake to loosen.  Invert the ramekins onto plates.  When handling the 24- count pan I inverted the pan onto a cooling rack with great success!


You can double this as needed depending on how many small lava cakes are made.  I doubled this to ensure enough toppings for the 48 cakes that I made.


1/4 cup heavy cream

1/4 cup Bailey’s Irish cream

4 ounces milk chocolate, or 1/2 cup mil chocolate chips


Stir together cream and Bailey’s in a small saucepan over medium heat stirring constantly.  Just before boiling point, remove from heat and stir in milk chocolate.

Drizzle ganache over cakes.


Marinated Grilled Top Round Steak with Bacon “Smashed” Potatoes and Roasted Mini Carrots

Amy's Fall Feast
Marinated Grilled Top Round Steak

I wanted to use up some of the items leftover from the week’s shopping and this is what I came up with. The recipes came from two different locations as noted and the dinner took about an hour to make prepping everything before starting. Enjoy!

Marinated Grilled Top Round Steak (Classic Rachel Ray 30-Minutes Meals) – the recipe calls for flank steak but I used what I had


2 cloves garlic, minced (I used pre-minced garlic from the fridge)

1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick)

1 teaspoon smoked paprika

2 teaspooons Frank’s Red Hot (eyeball it)

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar (2 splashes, I used balsamic vinegar that gave it a more robust flavor)

1/3 cup extra-virgin olive oil (EVOO)


Mix Garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 cup EVOO in a shallow dish. Place meat in dish and coat it evenly in merinade. Let stand 15 minutes.

Heat a grill pan or cast-iron pan over high heat. Grill steak on hot pan; about 4 minutes on each side for medium-rare to medium, and 6-7 minutes on each side for medium-well. Remove steak from grill and let it sit a few minutes before slicing. The internal temperature of the steak will continue to rise while it sits. To ensure your meat is cook use a cooking thermometer. Internal temperature should reach 145 degrees fahrenheit for medium-rare.

Bacon “Smashed” Potatoes (Classic Rachel Ray 30-Minutes Meals)


2 medium potatoes, cut into 1/4 inch pieces

4 slices thick-cut bacon (the recepie called for chopping this up before cooking, but I found it easier to cook whole than break apart with my fingers)

1/2 chicken broth

1/2 cup shredded mild cheddar cheese

salt and pepper to taste


Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, about 12-15 minutes. Drain potatoes and return them to the hot pot. Smash potoates with chick broth and add bacon and cheese. Season with sale and pepper to taste.

Roasted Mini Carrots (Food Network Magazine – October 2011)


1 1/2 cups mini carrots halved

1 sprig fresh Rosemary (I used about 1 1/2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 1/2 tablespoons EVOO

salt and pepper to taste


Preheat oven to 450 degrees. Mix ingredients in a shallow baking dish. Roast, stirring once, until veggies are tender and golden brown, about 25 minutes. After I took the carrots out of the over I put them into the pan that I cooked the steak in for some additional flavor and moistened them as well.