A new twist on an old classic. Steak and potatoes gets made into bite sized appetizers for game day. Simple, and utterly delicious!
Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
I love easy recipes. My free time is limited, therefore it becomes super valuable. Any time I can speed up a recipe so I can eat quickly so I have more time for other things is a good day. The trick is I don’t want to sacrifice flavour and taste for speed. So I’ve learned to keep the cooking techniques simple and amp up the flavour with spice and heat. The best of both worlds collide when you do that. And it’s a beautiful thing.
Places to stalk Kiss my Smoke!
- 1 bag of baby potatoes
- ½ cup butter, divided
- 1 cup mozzarella
- 1 to 2 chipotle peppers in adobo, diced super small
- ½ teaspoon onion salt or powder, more or less to taste
- ½ teaspoon garlic salt or powder, more or less to taste
- ¼ teaspoon smoked paprika, more or less to taste
- Salt and pepper to taste
- ¼ cup olive oil
- 1 and ½ pounds of steak, personally I like striploin (I'm not a sirloin fan)
- 4 tablespoons butter, more or less to taste
- Salt and pepper to taste
- 1 to 2 tablespoons roasted garlic and pepper rub marinade
- Preheat the grill to a medium heat!
- Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won't fall apart when hollowing them out.
- Drain your potatoes and allow to cool slightly.
- Take a small measuring spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that's been fitted with a steel blade for mixing. Set your hollowed out potatoes aside.
- Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn't mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.
- Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan.
- Add butter, don't fear the butter. It's game day, live a little.
- Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt.
- Obviously this is not a dish you flip over, just putting that out there in case there's anyone out there who thought it was a good idea. Don't flip over stuffed potatoes, it's bad news folks.
- Make sure you keep an eye on them while cooking. And add more butter if they stick. Yes, I actually said more butter.
- Once they are ready carefully remove them from the grill and transfer them to a serving plate. Watch out, they're hot. You'll have a literal game of hot potato happening if you're not careful.
- Serve with a big old potato loving smile!
- Cut the beef into bite sized pieces, think tips when you go to a restaurant.
- Add half your butter a cast iron pan, pop that on the grill and allow it to sizzle a bit and start to turn to brown butter, then toss in your beef. Cook and stir as it cooks.
- Sprinkle with salt and pepper, then toss the rest of the butter and the rub marinade in the pan. You're not using it as a marinade, you're using it as a sauce for flavour. Continue to cook and allow the marinade to coat the meat. Total cooking time should only be about 6 or 8 minutes tops, depending on the size of your pieces.
- Remove from heat and transfer to a serving bowl or plate.
- Serve with a big old steak loving smile.
Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:
- Pizza Dip by Cravings of a Lunatic
- Steak and Potato Bites by Kiss My Smoke
- Gluten Free Brie en Croute by Frugal Antics of a Harried Homemaker
- Caramelized Onion, Brie, and Pear Crostini by Hezzi-D’s Books and Cooks
- Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
- Caramelized Onion Dip by Cooking in Stilettos
- Tuna Bruschetta by What’s Cooking, Love?
- Harvest Sweet Potato Salsa by Farm Fresh Feasts
- Parmesan Chips by Makobi Scribe
- Mini Cheeseburgers by Rants From My Crazy Kitchen
- Bacon Wrapped Little Smokies by Clarks Condensed
- Baked Buffalo Chicken Bites by From Gate to Plate
- Bacon Wrapped Stuffed Apricots by Karen’s Kitchen Stories
- Crock Pot Party Meatballs by My Catholic Kitchen
- Bacon Cheese Popcorn by Life Off the Clock
- Empanada Mini Pies by The NY Melrose Family
- Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
- Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
- French Onion Grilled Cheese Stackers by Mom’s Test Kitchen
- Root Beer Chicken Wings by Try Anything Once Culinary
- Low Sodium Swiss Cheeseburger Stuffed Mushrooms by Cookerati
Today’s sponsor is Anolon. They are providing an Anolon Nouvelle Copper Stainless Steel Collection 10-piece set, which includes1.25 Qt. & 2.5 Qt. covered saucepans, 3 Qt. covered saute, 6.5 Qt. covered stockpot, 8″ & 10″ French skillets. This Anolon Set has a stunning, high polish finish that would class up any kitchen. The set is crafted with a layer of copper on the bottom which provides optimum heat conduction. This Anolon collection is also dishwasher safe. Anolon Nouvelle Copper Stainless Steel cookware is gorgeous and will withstand the test of time.
GIVEAWAY IS CLOSED!
Giveaway is open to U.S. residents only. Winner must be 18 years of age, or older. Winner will be selected randomly. Winner will be contacted via email and has 72 hours to respond before a new winner is drawn. Good luck!
***Disclaimer: This giveaway is being provided by Anolon. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***
You must try both of these recipes. I love ordering steak bites in restaurants. I can’t get enough steak in my diet. It’s my favourite cut of meat. I do something similar to this with chicken too. I’ll have to share that recipe with you soon. I’ve been making chicken bites and steak bites since the kids were little. The potatoes are a recipe a family friend showed me years ago. She made hers with different spices and cheese. I’m a mozzarella girl so any recipe that I can swap out cheddar for mozzarella I’m going to do it. The subtle heat in these potatoes is amazing. Just make sure you tailor the amount of chipotle and smoked paprika to your taste buds. We’re heat people here. We love some zing. If you don’t like heat just adjust those ingredients. You can sprinkle fresh parsley over top, I actually like dried. I find fresh herbs overpowering for some dishes so I tend to use dried more than fresh.
Thanks again to all our participants, sponsors and to Kristen for co-hosting with me. Make sure you continue to tune in all week for more delicious recipes and more spectacular giveaways!
Now be confident and get your grill on!