Grilled Steak Fries with Dijon Mayonnaise

If I had to choose a "last meal", I would have to say give me a nice grilled steak sandwich and some crispy potato wedges. Not that I plan on being on death row anytime EVER, but anyway, that's how much i love that meal. Tonight we did some grilled potato wedges and they turned out really nice. I did the cheese step on the plate since I was the only one that wanted the cheese, but it worked just fine.

This recipe is from Cuisine At Home (yes, mom, I still have your magazines!)
This recipe is supposed to serve 8. Good luck with that!
Ingredients

FRIES:
4 large russet potatoes, each cut into 8 wedges
3 Tbsp. EVOO
Kosher salt and black pepper to taste
1 cup shredded Cheddar cheese

SAUCE:
1 cup mayonnaise
2 Tbsp. Dijon mustard
2 strips bacon, diced and fried until crisp
2 Tbsp. chopped scallion

How to make it

Preheat grill to medium
Toss potato wedges with oil, salt, and pepper.
Grill potatoes, uncovered, until tender when pierced, 10-15 minutes.
Turn potatoes halfway through to create grill marks on both sides.
Transfer potato wedges to a foil pan or baking dish; Sprinkle with Cheddar.
Turn off grill; place pan on grill to allow residual heat to melt Cheddar.
Combine mayonnaise and Dijon for the sauce in a small bowl.
Garnish with bacon and scallions.

Flag Day

Monday was Flag Day, so we decided to make a flag cheesecake. I cannot believe I have never made one of these before. I do not like the Kraft "Wave Your Flag" cake, which I believe has a layer of jell-o at the bottom and maybe pound cake? I just made a no-bake version (I used 2 boxes of no-bake cheesecake mix) and put it in a 9 x 13 pan to get the rectangle shape. You could also do one in a round pie plate, but that looks kind of funny having a round flag. Just follow the package directions, chill, and decorate just before serving. Those blueberries are all mine! And by the way, you can thank Missourian Harry S. Truman for making Flag Day official in 1949!

Party Punch

This is punch served at Lisa's reception. I always make this for showers and summer parties as well. It is best slushy!


Disolve 3 small packages of strawberry jello and 3 cups sugar in 6 cups boiling water.

Add:

1 small can frozen lemonade concentrate, thawed
1 small can frozen orange juice concentrate, thawed
1 large can frozen pineapple juice concentrate, thawed
16 cups water

Mix thoroughly. Freeze in large zip-loc freezer bags. When ready to serve, partially thaw punch. (You want a slushy consistency). To serve, mix equal parts ginger ale and punch mixture in punch bowl. Makes approximately 3 gallons punch mixture.

Homemade Marshmallow Fondant

A lot of people have asked, so here it is!

Ingredients:

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.


instructions
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Beef Enchiladas

As a general rule, I only buy McCormick seasoning mixes. Every recipe I have tried them with has worked and tasted really good. I always use their taco seasoning mixes, and their chicken chili is the best. Last night I made the beef enchiladas recipe. I used lean ground beef, but you could also use shredded beef. I served them with rice, chips, and salsa.

INGREDIENTS

1 1/2 cups water
1 can (8 ounces) tomato sauce
1 package McCormick® Enchilada Sauce Mix
1 pound ground beef
8 corn tortillas
1 cup shredded Cheddar cheese

1. Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes. Set aside.

2. Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.

3. Coat each tortilla with sauce. Spoon 3 tablespoons of meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in lightly greased 12x8-inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with cheese.

4. Bake 15 minutes or until heated through and cheese is melted.