Episode 4: Steak with Sauce Robert — Scalloped Potatoes with Spinach on the Side

In Episode 4, Amelia takes things up a rung on the fancy-pants ladder. This week she prepares a simple pan-seared sirloin, but with a tasty French sauce: Sauce Robert (pronounced without the “t” in French. Like this, “Sauce Roberrrr.”) Sauce Robert is a traditional dejon beef demi-glase sauce. On the side this week are tasty scalloped potatoes with spinach. Yum!


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Steak with Sauce Robert -- Scalloped Potatoes on the Side

  • Servings: 4
  • Difficulty: medium
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Ingredients

  • 8 oz (1 cup) light whipping cream
  • 4 oz (1/2 cup) white cooking wine.
  • 2 large shallots
  • 6 cups baby spinach
  • 8 Yukon gold potatoes
  • 4 tablespoons beef demi-glase (soup starter works, or the meat drippings)
  • 1/2 grated Parmesan
  • 4 Tablespoons Dijon Mustard
  • 4 sirloin steaks (we used 5-oz steaks in the video)

Directions for the Scalloped Potatoes with Spinach

  1. Preheat oven to 425 degrees.
  2. Cut the potatoes into thin slices.
  3. Peel and mince (cut into small pieces) the shallots.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  5. Add the potatoes and stir until lightly browned (about 3 minutes).
  6. Add shallot and then spinach in bunches, cooking until spinach is wilted.
  7. Add cream, 1/4 cup water and half of the Parmesan cheese. Reduce heat and cook for another 3-4 minutes until potatoes are tender.
  8. Transfer the potato/spinach mixture to an oven-safe baking dish, top with the remaining Parmesan cheese and cover with foil.
  9. Bake the potatoes for 10 minutes with the foil, then 10 more minutes uncovered. Cool before serving.

Directions for the Steak with Sauce Robert

  1. Pat steaks dry and season with salt and pepper to taste.
  2. Heat 4 Tablespoons of olive oil in a skillet.
  3. Add the steaks and cook about 5 minutes per side, depending on how done you like your steaks, and turning only once.
  4. Remove the cooked steaks from the pan, but DO NOT clean it. The meat drippings are part of the sauce.
  5. Add more demi-glase if you have it.
  6. Add remaining shallots and stir until they are brown and tender.
  7. Add the wine and mustard, and cook until it starts to simmer.
  8. Add in the butter while continuing to stir. Remove the sauce from heat as soon as butter has melted.

Plate Your Dish!

  1. Place the steak on the plate, and drizzle with the Sauce Robert.
  2. Scoop some delicious scalloped potatoes and spinach on the side.
  3. Serve with salad and bread if you want a little extra on the plate.

**REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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Episode 3: Delicious Dessert Tacos!

No meal with Amelia is complete without dessert!

Amelia’s idea this week is for dessert tacos.

This is her own original recipe. Enjoy!


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Dessert Tacos

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • Flour tortillas (4 or 5 large tortillas)
  • 2 Tablespoons of butter — melted
  • 1 Tablespoon of sugar
  • 1 Teaspoon of cinnamon
  • 8-10 cookies (Oreos or any homemade cookie will work)
  • Maraschino cherries (about 6, chopped)
  • Green cookie icing
  • SPRINKLES!

  • Directions for Dessert Tacos

  • Use a round cookie cutter or similar to cut out small circles from the tortillas (about 3 inches in diameter). Brush each circle on both sides with the melted butter, sprinkle with cinnamon and sugar and arrange in a taco shape on the bottom side of an up-side down muffin tin (see video). Bake at 400 degrees for about 6 minutes.
  • While the tortillas are cooking, chop the cookies to make the “meat” for the dessert tacos. You can put the cookies in a plastic jar and smash them with a meat tenderizer (less messy) or chop them with a “slap chop” (more messy).
  • Assemble the tacos. Put a spoon full of the “meat,” then top with the cherries (which look like tomatoes) and green icing for the lettuce. Add some sprinkles for a little flare.
  • Eat and Enjoy!
  • **REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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    Episode 2: Weeknight BLTs with Cinnamon Apples on the Side

    This is an easy weeknight dinner recipe. And your little brother will LOVE the cinnamon apples!!

    Keep in mind that greasy BLTs are not tasty, so in this episode we try two different ways to cook the bacon. Microwave or oven baked? Which is best? Watch the video to find out!


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    Weeknight BLTs

    • Servings: 4-6
    • Difficulty: easy
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    Ingredients

    • Sandwich Bread
    • Bacon (we like thick-cut bacon)
    • 1 Tablespoon of butter — melted
    • Lettuce
    • Tomatoes

    Possible Other Toppings

  • Mayonnaise
  • Avacado
  • Catsup
  • Cheese
  • Directions for BLTs

    1. Cook the bacon. You can cook it in the oven at 400 degrees for 17 minutes on a cookie cooking rack over a cookie sheet. Or you can cook it in the microwave but putting the bacon between paper towels and cooking for approximately 1 minute per slice (about 15 seconds less per slice if you don’t use thick-cut bacon).
    2. While your bacon is cooking, brown your bread. Paint each slice of bread with the melted butter and grill on a skillet, griddle or in a toaster. Flip the bread to brown each side.
    3. When the bacon is finished cooking, assemble your sandwiches. Add the bacon, lettuce and tomatoes and other desired toppings to the toasted bread.
    4. Eat and Enjoy!

    **REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

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    Episode 1: Easy Spaghetti

    Need to feed a large group?

    Need something quick and easy?

    Amelia shows us how to make easy spaghetti with meat sauce.


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    Easy Spaghetti with Meat Sauce

    • Servings: 4-6
    • Difficulty: easy
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    Ingredients

    • 1 lb uncooked spaghetti noodles
    • 1 lb mild Italian sausage or hamburger meat
    • 1 small onion
    • 1 large jar of spaghetti sauce (we like Traditional Prego)
    • 1 tablespoon olive oil

    Possible Toppings

    • Basil – Parmesan cheese
    • Salt and pepper to taste

    Directions for Pasta

    1. Bring enough water to cover the spaghetti to a boil.
    2. Add the pasta noodles to the water and stir occasionally to prevent sticking.
    3. After water reaches a boil, allow to cook for about 9 minutes.
    4. Drain into a colander (have an adult do this part!) and rinse with warm water.

    Directions for Meat Sauce

    1. Cut onion into small pieces.
    2. Add olive oil and onions to skillet and brown onions.
    3. Add Italian sausage to the skillet and stir/mash until separated and cooked through — you shouldn’t see ANY pink meat. Add salt and pepper to taste.
    4. After meat has browned, add the spaghetti sauce and heat until sauce is warm.

    Plate Your Dish!

    1. Put cooked noodles on plate, cover with meat sauce.
    2. Top with your favorite topping (we like Basil and Parmesan Cheese)
    3. Serve with salad, bread or other delicious sides.

    **REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!

     

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