Hey Young Chefs!

Tonight’s dinner was definitely delish! Mommy and I made Top Sirloin steaks, tantalizing twice-baked taters, and grilled cabbage. Yum! Yum!

Here I am wrapping the potatoes for baking. Thank you, Aunt Heidi, for the idea to make bake potatoes with our steaks!

I made my own seasoning blend for the steaks using three different kinds of seasoning including “Eliana’s Magic Seasoning Blend.”

Once the steaks were seasoned, they were thrown on the grill. We also grilled cabbage, which came out fantastic. To grill cabbage, cut the cabbage into four quarters. Drizzle with a little olive oil, season to your liking (we added minced garlic too), and wrap in foil, leaving a little air pocket at the top. Grill for 45 minutes to one hour on low heat. Here is the recipe for our potatoes.

Tantalizing Twice-Baked Taters
Ingredients:
4 Russett or Idaho Brown potatoes
1 1/2 c. light sour cream
1 c. grated Cheddar cheese
1/2 c. grated Pepper Jack cheese
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Directions:
Wrap potatoes in aluminum foil and bake potatoes at 400 degrees for 45 minutes. Remove from oven and remove foil. Scoop out insides of potato and place in large bowl. Place empty skins back in the oven to crisp them (without foil) while you prepare the filling. Mash potatoes. Add remaining ingredients to potato and mix thoroughly. Spoon into potato skins and bake for 20 minutes. As soon as spuds are taken out of the oven, top with a little cheese and chives (optional) for presentation. Serve hot.

For dessert, we had bananas and fresh blueberries with a little Mexican table cream poured on top. Then we sprinkled dark chocolate chips and added a dollop of Cool Whip. Talk about tasty!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana