Chilled Pinot Noir
Porterhouse Steaks with Creamy Blue Cheese Sauce
Healthy French-Fried Potato Wedges
Mixed Greens Salad
Easy Lemon Ice Cream Pie 
Coffee/Tea

SHOPPING LIST:

Wine
Pinot Noir

Meat Aisle
2 Porterhouse Steaks

Dairy Aisle
Butter
Crumbled Blue Cheese

Fruit/Vegetable Aisle
1 bag of salad mix
Salad Veggies/ cucumber, onion, tomatoes, etc.
minced garlic (in a jar)
2 Medium Russet Potatoes

Frozen Foods Aisle
1/2 gallon French Vanilla ice cream
8 oz. container whipped topping, thawed
6 oz. frozen lemonade concentrate, thawed

Things you should have already
coffee/tea
salad dressing
flour
Worcestershire
mayonnaise
ground mustard (can be found in spice aisle)
milk
olive oil
garlic salt
salt & pepper

RECIPES

PORTERHOUSE STEAK WITH CREAMY BLUE CHEESE SAUCE

INGREDIENTS:

4 Porterhouse Steaks
Salt & Pepper
2 tablespoons butter
2 teaspoons Worcestershire

SAUCE:

2 tablespoons butter
2 tablespoons flour
1 - 2 teaspoons minced garlic
1 cup milk
4 oz. blue cheese (crumbled)
1 1/2 tablespoons mayonnaise
1/4 teaspoon ground mustard

DIRECTIONS:
Rinse steaks in cold water and pat dry.  Lightly sprinkle with salt & pepper.
Microwave butter and Worcestershire until melted.  Stir to combine. Place Porterhouse steaks in broiler pan and broil for 4-5 minutes per side. Thicker steaks for about 7-8 minutes per side.  Remove when done and brush with butter mixture.

Make the Blue cheese sauce by making basic white sauce.  
(directions for  making basic white sauce.)  

Melt 2 tablespoons of butter in small sauce pan.  Add garlic, salt & pepper.  Stir continuously for about 1 minute.  Keeping the heat medium-high, slowly add the milk and stir until combined.  Add blue cheese, mayonnaise, ground mustard stirring to combine.  

Serve immediately over Porterhouse steaks.

* Sprinkle with dried parsley for a beautiful presentation.

-------------------------------------------------------------------------------------------------------------

HEALTHY FRENCH FRIED POTATOES

INGREDIENTS:

2 Medium Russet Potatoes
1 - 2 tablespoons olive oil
garlic salt
Salt & Pepper

DIRECTIONS:

Preheat oven to 450 degrees.

Wash each potato leaving skins on.  Slice each potato in half.  Slice the half in half.  Slice that half in half again.

Lay out out potatoes in a baking dish.  Drizzle with olive oil and sprinkle with garlic salt.  Also sprinkle sea salt and pepper.  

Bake for 15 minutes then turn potatoes over once.  Bake for an additional 15-20 minutes or until tender.

You can also sprinkle parmesan cheese on potatoes about 5 minutes before finished baking.

-------------------------------------------------------------------------------------------------------------

EASY LEMON ICE CREAM PIE

1 graham cracker crust
1/2 gallon French Vanilla ice cream, slightly softened
6 oz. frozen lemonade concentrate, thawed
8 oz. container whipped topping, thawed

DIRECTIONS:

Place the ice cream and thawed lemonade concentrate in a blender or food processor. Blend thoroughly. Pour immediately into the graham cracker crust. Top with a layer of whipped topping. 

Freeze for at least 3 hours, or until set. Store leftovers in freezer.