Weekend Steak Dinner 466

To learn how to make Weekend Steak Dinner 466 Show Number 466 https://youtu.be/JoJZhn2oRoQ Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #SteakDinner Ingredients for 2 Steaks:   2 New York Strip, porterhouse, or rib-eye Steaks. 4 tbsp (30mL) soy sauce 2 tbsp (15mL) Worcestershire Sauce 4 garlic cloves, minced 2 green onions, finely chopped 2 tsp (3g) onion powder Juice of 1 lemon (2 tbsp (30mL)) 2 tbsp (15mL) olive oil 4 tbsp (28g) unsalted butter Kosher salt to taste+ freshly ground black pepper to taste mushrooms red wine mixed veggies make a dinner salad   Instructions:  Pour the soy sauce, Worcestershire sauce, garlic, green onions, onion powder, and lemon juice into a large Ziploc bag and shake well to mix. Add the New York Strip steak to the bag and toss the bag to coat the steak well in the marinade. Allow the steak to marinate in the refrigerator for 30 minutes to a couple of hours.  After marinating, remove the steak from the Ziploc bag and place it on a cutting board. Do not dispose of the marinade!  Use a generous amount of kosher salt and pepper to season the steak, and press it into the meat with your fingers.  In a cast-iron skillet or frying pan, add the vegetable oil. Set the heat to medium-high (375°F (190°C)). Wait for the oil to heat (it should just start smoking before adding the steak). Add the steak and push the meat down in the center with your fingers to be sure the entire steak is in contact with the pan.  Only flip the steak once. For rare, cook 2-3 minutes on the first side, then flip the steak and cook for about 1 1⁄2 minutes on the other side. For medium, cook 4-5 minutes on the first side, flip, then cook for about 1 1⁄2 minutes on the other side. Repeat and progress with time duration for different cooks of steak.  After you flip the steak, melt the butter into the pan and pour the marinade into the pan as well. Spoon the butter-marinade mixture over the steak.  Finally, flip the steak onto its fat edge and cook for 30 seconds. Remove steak from the pan and baste again with butter from the pan and remaining marinade.  Leave to relax and serve hot. Cook Times: Times are based on cooking a steak that is about 1.5 inches thick. Creamy Mashed Potatoes Side Dish Recipe It's sidedish Saturday. These are so light, soft, creamy, and fluffy yet thick, just the way homemade mashed potatoes should be in my opinion. The flavor of these cream cheese mashed potatoes is downright perfect! No seasonings are needed thanks to cooking and creaming them with real butter, cream cheese, and half n half. Your taste buds will thank you! They are perfect for adding in other ingredients like chives, roasted garlic, bacon, and cheese, or smothering them in gravy but I like them plain and simple with a pat of butter and a sprinkling of chives. CREAM CHEESE MASHED POTATOES Servings 5 Calories Ingredients ▢4 large russet potatoes were washed and scrubbed ▢2 1/2 cup chicken broth may need more ▢4 tablespoons butter plus more (room temperature) ▢4 oz cream cheese room temperature ▢1/2 cup half n half plus more (room temperature) Instructions Peel potatoes. Slice each potato lengthwise in even slices Place into a large pot and cover with chicken broth. Bring to a light boil and then immediately reduce heat to a simmer. Cook potatoes until super tender, about 20-30 minutes. Drain potatoes in collider and return to hot pot. Turn heat to medium and let potatoes steam for a minute to dry up some of the leftover liquid in the potatoes. (Be careful not to burn the potatoes) Reduce heat if needed. Mash each potato once or twice just enough to break it up. Sprinkle in the butter and cream cheese and let it melt. Use a rubber spatula to gently toss the potatoes and incorporate the butter and cream cheese. Add half n half. Now gently stir the potatoes with a whisk until desired texture is reached. (Don't overdo it) Add more half n half to thin out the potatoes to reach desired consistency if needed. Add more pieces of butter and let them melt without stirring. Serve potatoes piping hot! This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me. Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising. Beta cells in type 1 diabetes In type 1 diabetes, beta cells die from a misguided attack by the body's immune system