Blackened Steaks and Horseradish Cream Plus Butter-Basted Potatoes

olive oil
1-1/2 lb. rib eye, top sirloin or strip steak
2 Tbsp. blackening seasoning
4 oz. whipped cream cheese spread
1/4 cup half and half
2 Tbsp. prepared horseradish

Coat an indoor grill with olive oil. Preheat grill.

Cut the steak into four portions, if desired. Season both sides of steak with blackening seasoning. Place steaks on the grill (wash hands), close lid, grill for 4-6 minutes on each side or until cooked to desired doneness. Meanwhile, whisk remaining ingredients, in small bowl, until blended and smooth. Serve horseradish cream with the steaks.

Butter-Basted Potatoes

4 medium white potatoes rinsed
4 Tbsp. unsalted butter
1 medium onion rinsed
1 tsp. herb-seasoned salt
1/2 tsp. pepper
4 slices bacon

Preheat the oven to 475*F.

Cut the potatoes into quarters, place in microwave safe bowl. Top with butter, cover and microwave on high 5 minutes. Meanwhile slice onion thinly. Stir potatoes to evenly to coat, microwave for 5 more minutes or until potatoes are hot and just beginning to soften.

Transfer potatoes to 2 qt. baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper. Arrange onion slices evenly over potatoes, top with bacon. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.

Makes 6 servings.