Phoenix Salad, Philly Creamed New Potatoes and a Contest Y'All

We had leftovers last night made out of a grilled ribeye and some of the potato recipe I developed for the Real Women of Philadelphia cooking contest featuring Miss Paula Deen and Kraft's ubiquitously awesome Philadelphia Cream Cheese. The contest runs for 8 weeks and features two rounds of Side Dish, Appetizer, Main Dish and Dessert--all done in video. I missed the first week but will get after it and get at least four submissions in before it's said and done. I love love love Philly Cream Cheese and use it all the time. I'll give y'all a head's up when I post them.

This is an incredibly easy supper for two---and a good way to stretch one steak. I used a ribeye I'd grilled the day before.

I gave the steak a rub of olive oil then a coating of blackening spices---ancho chile powder, cayenne, hot Hungarian Paprika, ground corriander, thyme and oregano and put it in a skillet with about one tablespoon of olive oil heated over high heat. Once in the pan I put a lid on and let it sizzle. All you really want to do is let it blacken the spices --about 4 minutes on my stove--then flip it. I put a lid on again as I wanted to let the middle of the steak get a little bit of warmth.

Remove and let it rest while you pile some nice greens, red pepper, carrot, cucumber --your choice really--to make your salad. Then slice your steak and place on the greens and crumble blue cheese over it all. Finish with a nice balsamic vinaigrette and enjoy!

The added treasure of the Philly Creamed New Potatoes was so satisfying---omg are they good.

I'll share that recipe after I make the contest entry so be sure to check back!