Helping you answer the question: “What’s for dinner?” This week we are making a steakhouse feast at home! We begin with a strawberry spinach salad, then follow that up with an easy marinated London broil, and classic steakhouse sides of twice-baked stuffed potatoes and crock pot creamed corn!
And celebrate Mom this weekend with strawberry shortcake sheet cake, ham and cheese quiche for brunch, easy stuffed mushrooms to snack on, and a raspberry mimosa to sip on!
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Meal Prep & Leftover Tips
Strawberry Spinach Salad: Substitute feta with goat cheese, blue cheese, Gorgonzola, or sharp white cheddar, and add fresh blueberries, red onion slices, almonds, walnuts, or a sprinkle of sesame seeds.
Marinated London Broil: The steak can be any lean cut of beef that’s affordable to you. I usually use flank steak or a top round.
Stuffed Baked Potatoes: To freeze, bake, stuff, then wrap each potato in aluminum foil. Place the potatoes in a ziplock bag and freeze for up to 3 months. To serve, remove from the freezer, thaw in the refrigerator overnight, then heat in the oven.
Crock Pot Creamed Corn: You can use frozen or canned corn that’s been drained. Make it cheesy by adding cheddar cheese, Parmesan cheese, or smoked Gouda.
Strawberry Shortcake Sheet Cake: This cake has one firm rule: assemble right before serving. Once the cream and berries go on, the shortcake is at its best for about 30 minutes — after that, the juices start to soak in, and the cream softens.
Ham and Cheese Quiche: You can tell when your quiche is done when the edges look set and slightly puffed, the center should jiggle gently, and a knife inserted near the center should come out mostly clean.
Stuffed Mushrooms: You can make the mushrooms ahead of time, cover them with plastic wrap, and store them in the refrigerator for up to 24 hours before baking and serving.
The Weekend Spread
Welcome to The Weekend Spread — Mother’s Day edition. Something sweet, a brunch classic, a little nibble, and a special cocktail to sip on!
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