Big Bob's Firehouse Steak

24 ounces boneless New York steak

Dijon Mustard (not the grainy kind)

Kosher Salt

Coarse ground black pepper

Olive Oil

Butter

Garlic

2 Shallots

16 ounces white mushrooms

2 cups beef broth

1 cup whipping cream

Green peppercorns packed in brine

Salt

This will feed four generously. Stay tuned for directions, cause he didn't give me any yet...

Pound the steaks down to about an inch and a half. Spread both sides with thin coating of mustard, sprinkle with salt and cover both sides with pepper. Heat in olive oil in a large heavy skillet over med-high heat and cook 3 - 4 minutes on each side. They should be rare at this point. Set aside lightly covered to keep them warm. Do not wash the pan.

To make the sauce heat the butter over med-high heat and saute the garlic and shallots for about one minute. Add the mushrooms, raise the heat to high and cook for about five minutes. Add broth, cream, mustard, peppercorns and salt - reduce by half.

Push the sauce aside and throw the steaks back in and cook on both sides for two minutes each. Transfer them to plates and top with a nice coating of sauce, Put any leftover sauce in a bowl to pass around.

Note: The author used two skillets, one for sauce and the other for the steaks, I decided it would work just as well to do it all in the same skillet. Buono appetito! Ciao, Papa

Goat Cheese and Roasted Corn Quesadillas

1 cup fresh corn kernels (I use frozen)

2/3 cup (5 oz) goat cheese, softened

8 corn tortillas (6")

1/4 cup chopped scallions

10 T salsa verde

cooking spray

Heat large nonstick skillet over medium-high heat. Add corn and saute 2 minutes till lightly brown. Place corn in small bowl with the goat cheese and mix. Spread over a tortilla, to about 1/4" from the edge. Add some scallions and salsa. Top with the other tortilla. Heat pan over medium-high heat and spray with cooking spray. Place as many quesadillas as will fit and brown (about 90 seconds) on each side. Remove and cut into 4 wedges.

I got this recipe from a Propel Water ad. It is pretty tasty. Next time I'll personalize it a little with other spices, herbs, fillings...but even like it is, worth the 5 minutes that it takes to make!!

Cyndee's Hill County Salsa

4 large tomatoes, chopped

2 avocados, peeled and chopped

1 large green pepper, chopped

1 bunch scallions, chopped

2 garlic cloves, chopped

1 15 oz can black beans, drained and rinsed

1 11 oz can corn, drained

1 large jalapeno pepper chopped

1/3 cup fresh cilantro, chopped

1/4 cup fresh lime juice

2 T olive oil

1 t salt

3 t cumin

Combine all ingrediatns in a large bowl, toss gently. Cover and chill.

This is the best - thanks, Cyndee!

Chicken & Summer Vegies Tostada

1 t ground cumin

1/4 t salt

1/4 t black pepper

2 t canola oil

12 oz chicken breast tenders

1 c chopped red onion

1 c fresh corn kernels (I used frozen)

1 c chopped zucchini

1/2 c green salsa

3 T chipped fresh cilantro, divided

4 8" fat free flour tortillas

cooking spray

1 c shredded Jack Cheese

Preheat broiler.

Mix 1st 3 spices. Sprinkle over chicken and saute chicken in oil in nonstick skillet over medium-high heat. Add onion, corn and zucchini to pan and saute for 2 minutes. Stir in salsa and 2 T cilantro. Cook 2 more minutes.

Working 2 tortillas at a time, arrange in a single layer on baking sheet, lightly coat tortillas with cooking spray. Broil 3 minutes or till lightly brown. Spoon about 3/4 c chicken mix in center of each tortilla, and sprinkle with 1/4 c cheese. Broil additional 2 minutes. Serve each garnished with remaining cilantro.

Obviously the bigger your crowd, the more you need to make!!

Pat's Very Lemon Bread

1/3 c butter, melted

1 c sugar

3 T lemon extract

2 eggs, lightly beaten

1 1/2 c all-purpose flour

1 t baking powder

1 t salt

1/2 c milk

2 T freshly grated lemon peel

1/2 c chopped pecans

Glaze

1/4 c fresh lemon juice

1/2 c sugar

In a large bowl, mix butter with sugar, lemon extract and eggs. In separate bowl (or on waxed paper). Sift flour with baking powder and salt. To butter mix, add flour alternately with milk, stirring just enough to blend. Fold in lemon peel and pecans. Pour batter into greased and floured 9x5" loaf pan, bake at 350 for 1 hour or till a toothpick inserted comes out clean. Remove from pan and with the toothpick poke holes at 1" intervals on all sides. While still warm, drizzle lemon glaze mix over top and sides. Wrap in foil, store for 1 day before slicing to serve.

Perfect snack for company or just yourselves.

Italian Meatloaf

2 T virgin olive oil

1 red pepper, seeded, small diced

1 onion, diced

3 cloves chopped garlic

1 lb ground beef

2 eggs

3/4 c bread crumbs

1 c grated Parmesan

1 T Worcestershire sauce

1 T balsamic vinegar

2 T chopped basil leaves

1 T chopped parsley leaves

1 t salt

1/2 t pepper

1 c marinara sauce

Preheat oven to 350. Heat 1 T of the oil in a medium saute pan over medium heat and add peppers, onions and garlic. Saute until soft, remove to a plate to cool.

Combine all other ingredients (except marinara), then include cooked saute mix. Pack the meat mix into an oiled loaf pan. Top with marinara.

Bake 50-60 minutes or till done. Let rest 5 minutes after removing from oven. Slice and serve.

This is the best meatloaf we've ever had (I've made some really bad ones!). Katie found the recipe online at the Food Network.