I’m looking at little snow flurries out my window right now. This winter weather makes me want to eat something very hearty.

I’m thinking Prime Rib (with rosemary and garlic) or a Heat & Serve meal like chili.

I’m feeling lazy and lethargic . . . so chili it is!

What makes you feel warm and cozy during these winter months? Share your ideas with me!

Last Friday evening, two days before we had planned a rockin’ steak dinner at home, we were invited to dinner with my husband’s boss and his wife. We were happy to accept; and where did we end up, you may ask?

A steakhouse.

It started the wheels in my mind spinning, comparing the restaurant steak experience to the at-home steak experience.

So here’s my Top 10 List for Why I’d Rather Eat My Steak at Home:

10. No Teriyaki sauce at the restaurant. (My fave.)

9.   Most chefs don’t like to hear “Barely any pink, please.”

8.   Really nice places don’t have bacon bits for my baked potato.

7.   I can’t bring my favorite chair from my dining room table to the restaurant. It’s really cushy.

6.   You have to tip the waiter. (My husband just asks for a kiss.)

5.   At home, we listen to awesome playlists from our iPods that we pump through the house during our meal. (Most restaurants don’t play old Bobby Brown songs, Merle Haggard and Def Leppard.)

4.   I can’t wear my really stretchy pants to a restaurant.

3.   At a restaurant, I don’t have the luxury of knowing my kids are asleep in their rooms upstairs while I leisurely enjoy my steak.

2.   It’s more expensive at a restaurant and you can get the same quality steaks (even USDA prime) delivered to you from KC Steaks. (Plus, see #6.)

1.   No reservations.

Typically we think of the grill when cooking steak. But I can remember growing up watching my mom broil them in the oven and even pan frying them on the stovetop.

Well, I had a conversation the other evening about smoking steaks in a smoker. Wow! I am intrigued by the idea of infusing a rich, smoky taste into a ribeye or T-bone. What kind of wood would I use? Maybe mesquite or hickory?

I have been promised explicit instructions on how to smoke steaks in your smoker. And when I get them, I will post them here.

I, of course, will try it myself and I’ll let you know the verdict. It sounds tempting and different.

Let me know your thoughts. Do you have any unique ideas on how to jazz up your steaks?

If you ever want to make a change from the old standard baked potato as your side, here’s a recipe for some yummy, cheesy potatoes that’ll put you in high standing with your friends and family.

(They’re named after our friend Bonita who first introduced them to us — and she’s perfected them over the years.)

Bonita’s Potatoes

6 large baking potatoes
1 lb. bacon any kind (last used hickory smoked)
8-oz. sour cream
1 stick butter
½ lb. fresh grated mild cheddar cheese (not already grated with filler)
1 bunch green onions finely chopped just to dark green part
½ tablespoon salt
½ teaspoon pepper

Boil potatoes
Crunch cooked bacon
Grate cheese
Chop onions and sauté in 1-2 T bacon grease 

Drain potatoes
Add to a large bowl with 1 stick butter, crumbled bacon, ½ of cheddar cheese, sour cream, sautéed green onions, salt and pepper.
Whip with hand electric mixer.
Taste and add more of what you like to get the consistency of loaded mashed potatoes.

Top with rest of cheese and put in oven until cheese on top is melted.
(Bake at 350 degrees F for 30 min. to rewarm if you ever need to.)
Makes a lot for 8-10 normal people or 6 big guys.

Okay, we’ll start with the bad news and get it overwith. My Boys in Blue lost to the Giants in a heartbreaking game on Sunday. Are we SURE Jessica Simpson wasn’t there?

Anyway, the good news is my family and I drowned our sorrows in some incredible steaks after our crushing defeat. The filets, strips and ribeyes were exactly what the doctor ordered. (I lost my mind and thought my order included T-bones – no matter, the ribeyes were awesome. I think I like them better than T-bones now.)

We turned on the grill with 7 minutes to go in the 4th quarter when there was still a ray of hope that Romo and the boys would pull it out. But by the time the steaks were done so were the Cowboys.

It’s always nice to end the evening on a positive note so we concentrated on how tender and flavorful our steaks were. My parents joined us and we all had our steaks cooked to order. No seasoning for Dad – KC strip, medium well. No pink, please. We butterflied a filet for Mom and added the Steak and Prime Rib Seasoning that comes with all the KC Steaks orders. Yum!

All in all, a wonderful evening. There was really no “ugly” unless you count the shouting at the TV. And we’ll just pretend that never happened . . .

The weekend is almost here and I am impatiently awaiting my order of filets, strips and T-bones that is supposed to arrive today. We plan to have them Sunday for dinner after we watch the Cowboys trample the Giants (that is, if Jessica Simpson doesn’t make an appearance).

I like to put some seasoning on the steaks that my mother-in-law gave us for Christmas in a little glass shaker jar. It’s to die for. She gave us some a few years ago and we went through it very quickly and we’ve been asking for more ever since we ran out.

I can’t quite identify all of the ingredients. It has an overall orangish tint with green flecks that I would bet are oregano flakes. Is the orange color cayenne? Not sure. It definitely has salt mixed in.

I’ve asked her for the recipe before and she casually changed the subject. I will have to pin her down and post the ingredients here when I get them. It’s tasty.

We mix the seasoning with a little Worcestershire, salt and pepper on both sides of the steaks, refrigerate them for a bit and then put ‘em on the grill when we’re ready.

I can’t wait.

I’ll let you know how the steaks (and the game) turn out!

Hi! Dena here. The holidays just passed and, if you’re like me, you’re still coming down from the high of continuous Christmas music, family bonding and an exhorbitant amount of food.

We had a fantastic time being surrounded by loved ones, but secretly, our favorite part of the holidays is the food.

For Christmas, we smoked a turkey in our smoker which we rubbed with a bbq seasoning and served it with hickory smoked spiral-cut ham and all the fixings — mashed potatoes, gravy, green bean casserole, cranberry sauce, dinner rolls and various other sides.

So what if my kids had ham and Cheezits? We’ll work on refining their palates next year.

But our favorite holiday meal, hands down, was New Year’s Eve. My husband and I put our kids to bed and sat together at the dining room table to enjoy two amazing steaks, baked potatoes and a bottle of wine.

Michael (that’s my husband) likes a KC Strip, thick and juicy. So that’s what he got. I, on the other hand, must have a T-bone, medium well with Teriyaki sauce. It may sound kind of strange but I love it! We would rather sit at our own table with the steaks we love than go to any restaurant in town.

I mean, what steakhouse is going to have Teriyaki sauce on hand?

The wine? A bottle of White Zinfandel. Yeah, I know. Now you can see where our kids got their love of Cheezits.

We’ll have to be better about branching out and trying other wines that may be better suited.

I’m going to check out the Wine Pairings section on www.KansasCitySteaks.com next time. We need help in that department.

So, how about you? What were your holiday dinners like? Were they traditional like mine? Or did you serve something amazingly original that we need to know about? I’d love to hear about it!

From Renee in California
Mack’s Smoky Lipsmakin’ Steak Rub
Makes enough for 4 steaks

4 T. Seasoned Salt
4 tsp. Finely Ground Bold Coffee
2 tsp. Dark Brown Sugar
½ tsp. Ground Nutmeg

Blend ingredients together and mix well.  Sprinkle
on both sides of 4 steaks, then grill or broil to desired
doneness.

From Michael in California
Turkish Delight Rub for Steaks
Makes enough for 6 Steaks

2 T. Ground Turmeric
2 T. Brown Sugar
2 T. Kosher Salt
1 T. Paprika
1 T. Coriander Seeds
1 T. Cumin Seeds
1 T. Fennel Seeds
1 T. Red Cayenne Pepper
1 T. Granulated Garlic
1 T. Granulated Onion
1 T. Ground Dried Thyme
1 tsp. Black Pepper

Toast the coriander, cumin, fennel and sesame seeds in a
small, heavy skillet over medium-high heat for about 1 minute.
Shake the pan as the seeds toast to avoid burning.  Remove
the toasted seeds from the skillet and allow to cool.  When
they’ve cooled, grind seeds together in a spice mill or food
processor until well blended.  Mix ground seeds together
with the remaining ingredients; blend well.  Use to coat
both sides of steak before grilling.

From Mindy in Kansas
Superb Eastern Rub for Steaks
Makes enough for 4 steaks

2 T. Ground Turmeric
2 T. Ground Sumac
2 T. Kosher Salt
1 T. Ground Coriander Seeds
1 T. Ground Thyme
1 T. Garlic Powder
1 T. Ground Cumin
1 T. Ground Fennel
1 T. Ground Sesame Seeds
1 T. Ground Black Pepper

Mix all ingredients together in an ovenproof
dish.  Toast in the oven at 250° F for about 15
minutes, stirring every 5 minutes to avoid scorching.
Remove from oven and allow to cool.  Use to coat
both sides of 4 steaks, then grill to desired doneness.