How About a Nice Juicy Steak

I don't get the chance to eat red meat often. I don't know anyone who eats it everyday or more than once a week unless there happens to be leftovers. Since I don't eat it often, and I have moments when I crave iron and meat. Yes, I know that I can eat spinach or broaden my palate and eat some beets...but nah, I'd much rather have a big juicy steak. If you happen to be on the east coast, you'll probably be stuck in the house all weekend...hopefully with a boo so that you can work it off afterwards. ;)

Grilled Steaks with Blue Cheese and Chiles

Ingredients
* 1 1/2 tablespoons olive oil
* 3 teaspoons minced fresh parsley, divided
* 2 garlic cloves, minced
* 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
* 2 ounces cream cheese, room temperature
* 1/4 cup finely crumbled blue cheese (about 1 ounce)
* 2 tablespoons finely chopped seeded red or green jalapeño chiles
* 1 shallot, finely chopped
* 3/4 teaspoon white wine vinegar

Directions
1. Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
2. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
3. Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over.
4. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.


Stuffed Baked Potatoes with Blue Cheese and Rosemary
Ingredients
* 6 10-ounce russet potatoes, rinsed, dried
* 1/4 cup plus 6 tablespoons sour cream
* 1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
* 1/4 cup (1/2 stick) butter, room temperature
* 1 1/2 teaspoons minced garlic
* 1 1/2 teaspoons chopped fresh rosemary

Directions
1. Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. 2. 2. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
3. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally.
(Can be prepared 1 day ahead. Cover and chill.)
4. Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
5. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.

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