Restaurant Review: The Hideout Steak House

The Hideout Steak House

Hidden practically out in the middle of nowhere along Highway 40 in Utah, is a steakhouse aptly named The Hideout.  Reviews tout it as being worth a 2-hour drive for their signature steak on a rock.  Fortunately, we didn’t have to drive 2 hours just to try it since it was right along the way on our trip to Vernal, Utah.

The Hideout Steakhouse

We stopped there in the early afternoon, right between normal lunch & dinner hours.  The place was fairly empty and we were seated immediately.  Before we left, two other large traveling groups had stopped to eat here, too, along with several people who seemed to be local regulars.  The Hideout has plenty of room with more than one dining room.

The Hideout Interior

Our server was casual, but friendly and very attentive to our needs.  He knew the menu, made recommendations when asked, and made sure our requests were accommodated.

Among the more unique items on the menu, and what we really went to The Hideout for, was the steak cooked on a stone.  There are multiple cuts of steak offered and you can choose to cook it on the stone yourself (recommended!) or have the chef cook it for you – still on the stone.  The owner is a very friendly and open guy and came to our table to tell us about the restaurant and the process.  He fell in love with steak cooked on a stone at another restaurant and wanted to have his own restaurant with the same concept.  The stones are cut from volcanic rock that is then seasoned at very high temperatures and used at The Hideout.  Every day at 8:00 am, they heat the stones in an old smoker that is converted to a gas oven.  They are kept hot just waiting for a piece of steak!

The Hideout Steak on a Rock Tri Tip Steak

Tri Tip Steak ($14.99) – Not the type of cut I usually order for a steak, but this was really good cooked on the stone.  The steak comes out with a raw on the stone.  The server told us to immediately flip it over, then start cutting it into smaller pieces that will cook quickly.  They were ready to eat pretty much as soon as we got it cut up. 

The Hideout Steak on a Rock Filet Mignon

Filet (8 oz. – $25.99) – Mr. Diner & I split this one….sooooo good!  We tried it with the recommended glaze that we poured over it as it cooked on the stone.  It was delicious and our steaks were perfectly cooked to our liking!  (I guess you only have yourself to blame if you cook it yourself.)

The Hideout 5050 Burger Onion Rings

5050 Burger with Onion Rings ($6.99) – This 1/3 pound burger patty is half beef and half bacon and is served on a toasted bun with more bacon and traditional toppings.   It was more moist than most burgers, but the patty itself didn’t have a significant bacon flavor.  We had asked about how many onion rings it came with, and the server made sure they didn’t skimp…look at all those delicious battered rings!

The Hideout Salad Bar

Salad Bar ($4.99 a la carte, $2.49 added to entree, or can be in place of a side) – Pretty typical salad bar.

The Hideout Kids Mini Corn Dogs

Kids Mini Corndogs with Fries ($3.99) – Mini corndogs were good; the fries were a little on the limp side.

The Hideout Cream Corn

Cream Corn (side) – Entrees come with a choice of 2 sides.  This cream corn was heavy on the cream and butter with whole kernals of corn.  Reminded my of my grandma’s. 

The Hideout Garlic Mashed Potatoes

Garlic Mashed Potatoes (side) – Just okay.  I couldn’t taste the garlic.

The Hideout Baked Beans

Baked Beans (side) – These had been baking a long time and were to the point of falling apart.  They were slightly sweet and had a kick of chile powder.

The Hideout Rootbeer Float

Rootbeer Float (I think this was $3.99, but not sure) – Huge glass!

We really enjoyed our experiences at The Hideout.  Definitely worth a stop if you’re in the area…and there’s not much else to choose from, anyway.  I probably wouldn’t drive 2 hours just to eat here, but will definitely make a point to go again if we’re headed to Vernal.  We loved the steak and the novelty of cooking it on a stone.  Do it!  The sides were lacking a bit; I’d recommend the corn, salad bar, or onion rings.  The baked potato might be a good option, too, but we didn’t try it.  Somebody bring a steak on a stone restaurant to Utah County, please!

The Hideout Steakhouse
8400 S Parriette Rd
Myton, UT 84052
(435) 646-3500

 Entree Price:  $$$
Average Fork Rating: 4.6

Mr. Diner:
Mrs. Diner:
Amazing Diner:
Sweet Diner:
Little Diner:
Guest Diner M: 4.5
Guest Diner D: 4.5 

12 Soup Recipes to Keep you Warm for Soup Month

12 Soup Recipes

What better month to have as Soup Month than January?  It’s cold and all you want to do is huddle inside under a blanket and stay warm, right?  I make a lot more soups during January and February, for sure, so I’m always looking for good soup recipes.  Here are a bunch of great ones to add to your menu this month.  Some are great renditions of old favorites and others are unique to enrich your palate.  Happy Soup Month!

Baked Potato Soup

Baked Potato Soup

Green Chile Stew

Green Chile Pork Stew

Pasta e Fagioli with Rosemary Olive Oil Drizzle

White Bean & Ham Soup with Kale

Recipe: Chipotle Beef & Bean Tacos

Chipotle Beef & Bean Tacos

I should really be posting this in Summer, but somehow summer-like recipes help me feel lighter and cheerier in the winter.  Don’t get me wrong…I love my soups, stews, roasts, etc. on these cold January days, but a lighter spicy taco thrown in the mix brightens my day.

Chipotle Beef & Bean Tacos

I love these tacos because they have a filling that is  a hearty mix of meat, beans, and tomatoes with a light bootkick of chipotle that is softened by cool-fresh coleslaw and a bright squeeze of lime.  Yea, these aren’t traditional tacos, but they are yummy.  Plus you can have them on the table in about 15 minutes….yep, faster than you can run out for fast food!  So make some of these to kick your January blues away and brighten your day.

Chipotle Beef & Bean Tacos
Recipe type: Entree
Serves: 4 servings
  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • ½ onion, minced
  • 1 teaspoon salt
  • 1 to 1½ teaspoons chipotle chile powder
  • 1 (10 ounce) can Mexican-style diced tomatoes with green chiles
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 2 cups coleslaw mix
  • Juice of 1 lime, plus lime wedges for serving
  • Freshly ground pepper
  • 8-12 corn tortillas
  • 1½ cups shredded cheddar cheese
  1. Heat vegetable oil in a skillet over medium heat. Add ground beef, onion, salt, and chipotle powder. Cook, breaking up the beef, until meat is browned and onion is soft.
  2. Add tomatoes and beans. Cook and stir together for about 5 minutes.
  3. While filling is cooking, toss together the coleslaw mix, lime juice, salt, and pepper to taste.
  4. Warm the corn tortillas and serve each filled with beef-bean filling, cheese, and coleslaw. Serve with lime wedges.

Average Fork Rating: 3.5
Mrs. Diner:
Amazing Diner:
Sweet Diner:

Our Favorite Recipes & Restaurants of 2014

Happy New Year!  Hope you had a lovely, safe holiday last night.  We generally spend the evening watching Harry Potter movies and drinking Butterbeer.

2014 Favorites.

Since it’s a new year, of course we are reflecting on all the wonderful things of 2014.  We posted yesterday with the most popular recipes and restaurants reviews of 2014, and today we are taking the liberty to share our family’s favorites.  First we’ll share those our family rated the highest and then I’ll share my own favorites that didn’t make the list (sometimes those kiddo reviews bump my faves down the list).  Make sure you print or pin your favorites and give them a try!

2015 is going to be a great year and I’m excited to share it with all of you!  Thanks for stopping by….and thanks especially for your comments!

Our Family’s Top 5 Favorite Recipes of 2014

5.  Chinese Chicken Salad

Chinese Chicken Salad

4.  Hawaiian Sloppy Joes

Hawaiian Sloppy Joes

3.  Buttermilk Turtle Cake

Turtle Cake

2.  My Favorite Carrot Cake

My Favorite Carrot Cake

1.  Creamy Mushroom Bisque

Creamy Mushroom Bisque

My Favorites That Didn’t Make the List

1.  Garlic & Herb Oven-Roasted Potatoes
2.  Olive Garden Zuppa Toscana Copycat
3.  Green Chile Pork Stew
4.  Ginger Chicken & Asparagus Stirfry with Pistachios
5.  Slow Cooker Chile Flank Steak

Our Family’s Top 5 Favorite Restaurants of 2014

5.  Thai Thai (Volcano, HI)

Thai Thai Restaurant Spring Rolls

4.  Bar D Chuckwagon Dinner (Durango, CO)

Bar D Beef Dinner

3.  What’s Shakin’ (Pepeekeo, HI)

What's Shakin Groovy Guava Smoothie

2.  Cubby’s Chicago Beef (Provo, UT)

Cubby's Chicago Beef Regular Tri Tip Steak Sandwich

1.  Matsumoto’s Shave Ice (Haleiwa, HI)

Matsumoto's Shave Ice

My Favorites That Didn’t Make the List
1.  Shoots (Provo, UT)
2.  Art City Donuts Food Truck (Salt Lake & Utah Counties)
3.  Station 22 (Provo, UT)
4.  Joe’s Gourmet Grill (Provo, UT)
5.  Brio Tuscan Grill (National Chain)

Most Popular Recipe & Restaurant Posts of 2014

2014 Most Popular Posts

It’s that time again….I can’t believe another year has flown by and we are reflecting on all that has transpired in 2014.  It is always interesting to me to see the most popular recipes and restaurant posts of the year.  Plus it’s a reminder to remake and revisit some favorites.  Make sure you print or pin your favorites and let us know if you were able to try any of these this year.  So here they are – the most popular recipes and restaurant reviews on Rate the Plate Utah for 2014!

5 Most Popular Recipes of 2014

5.  Creamy Mushroom Bisque

Creamy Mushroom Bisque

4.  Garlic & Herb Oven-Roasted Potatoes

Garlic Roasted Potatoes

3.  Slow Cooker Mexican Stew

Slow Cooker Mexican Pork Stew

2.  Sun-Dried Tomato Penne Sausage Skillet

Sun-Dried Tomato Penne Sausage Skillet

1.  Green Chile Pork Stew

Green Chile Pork Stew


Can you believe no sweets made this list?  Don’t worry…there will be some on our own favorites list being posted soon – stay tuned!


5 Most Popular Restaurant Reviews of 2014

5.  Market Street Grill (Salt Lake City, UT)

Market Street Grill Filet Mignon with Snow Crab

4.  Bam Bam’s BBQ (Orem, UT)

Bam Bam's BBQ Food

3.  Gloria’s Little Italy (Provo, UT)

Gloria's Little Italy Tomato Basil Soup

2.  The Old Spaghetti Factory (National Chain)

The Old Spaghetti Factory Cheese Bread

1.  Art City Donuts Food Truck (Salt Lake & Utah County, UT)

Art City Donuts Maple

Surprisingly, with the exception of Art City Donuts, these restaurants were not anywhere near the top of our list for favorite restaurants for this year.  What about you – have you tried these five and do you love them?  What was your favorite restaurant that you tried this year?  Don’t forget to come back in the next few days to see our own family’s favorites from this year!

Restaurant Review: Goodwood Barbecue Company

Goodwood Barbecue

We hadn’t been to Goodwood Barbecue Company in years, but the main thing we remembered was the onion rings.  In our memory they were giant….so big that you had to use a knife to eat them!  We decided it was time to go back and take the family.

Of course the first thing we wanted to try was the onion rings to see if they lived up to our memories of them.  Sure enough…

Goodwood Barbecue Combo Appetizer Wings Nachos Onion Rings

Combo Appetizer ($14.99) – Ultimate Nachos with Chili Beef, Onion Rings, & Buffalo Gap Wings served with Ranch Dressing and Salsa.  A bit pricey for an appetizer, but you do get a lot.  The Onion Rings are seriously 3-4″ thick (I mean - look at those things!) with a crisp buttermilk batter and a large slice of sweet onion.  They are good, but they really are so big you have to eat them with a fork, which makes the batter fall off.  The Ultimate Nachos are totally loaded with Monterey Jack and Cheddar Cheese, tomatoes, jalapenos, red onion, chives, sour cream, and your choice of chili beef (our pick) or smoked chicken.  Salsa is served on the side.  The flavors all come together deliciously.  The Buffalo Gap Wings are pit-smoked wings slathered in a sweet-spicy barbecue sauce….delish!

Goodwood Barbecue Cornbread

Cornbread (complimentary) – Slightly sweet cornbread muffins with whole corn and red & green peppers baked right in.  I like cornbread both with and without things in it, so I wasn’t opposed to the corn and peppers, but it did end up being quite dry.

Goodwood Barbecue Toss and Turn Chicken Salad

Toss and Turn Chicken Salad (Small – $9.29) – Iceberg and Romaine lettuces with Ranchero Chicken, corn, red pepper, green onion, red onion, melted cheddar, & tortilla strips with ranch dressing.  I thought this salad sounded really good – and I do love how they have two sizes of salads to choose from and that the dressing is mixed onto the greens – but other than that, this was a big bomb (and I don’t mean “da bomb”).  It was simply boring and lacking in much flavor.  It was mostly melted cheese (NO – don’t melt it on a salad!), chicken, lettuce, and tortilla strips; the rest of the ingredients were very sparse.  The Ranchero Chicken was not flavorful enough to wow me.

Goodwood Barbecue Barbecue Brisket Sandwich

Barbecue Brisket Sandwich ($10.99) – Sliced, lean brisket with a nice dose of barbecue sauce served on a nice, fat toasted roll.  Very good.  Served with barbecue beans which were sweet and had pieces of bacon – yum!

Goodwood Barbecue Pulled Pork Sandwich

Kids Pulled Pork Sandwich($4.49) – Smoked pork with barbecue sauce on a toasted bun.  This was a great helping for a kid’s sandwich and the pork was good served on that nice fluffy bun.  Served with sliced apples.

Goodwood Barbecue Kids Hotdog

Kids Hot Dog ($4.49) – Thick grilled hot dog on a toasted bun served with thick-cut french fries.  I liked that they took the time to toast the bun for a kid’s hot dog….not much else remarkable here (hey, it’s a plain hot dog), but toasting is nice.

Overall, I think Goodwood is fine, but prices are a bit high for what you get.  The meat lacks much of a smokey flavor, but the barbecue sauce was good.  We think there are better choices in town (our favorite is 5 Star BBQ, which is counter service vs Goodwood’s table service).  If you go to Goodwood, stick with the barbecue.

Goodwood Barbecue Company
777 University Parkway
Orem, UT

(801) 224-1962

Entree Price:  $$
Average Fork Rating: 3.8

Mr. Diner:
Mrs. Diner:
Amazing Diner:
Sweet Diner:
Little Diner:

Goodwood Barbecue Company on Urbanspoon

Food Holiday: 7 Eggnog Recipes for Your Holiday Celebrations

7 Eggnog Recipes for your Holiday Menus

Eggnog seems to be one of those things people either love or can’t stand.  Everyone in my family loves it except my husband.  I guess he didn’t get the eggnog-loving gene or something.  My dad said his mother used to make homemade eggnog and I’ve tried making it myself once, but went back to the store-bought version the next year.  I guess the recipe I tried wasn’t the best.  I’ll have to try out a new one…maybe one of the awesome ones here!

December is Eggnog Month; imagine that.  I’m sure more eggnog is consumed in December than any other month, although it seems like it is usually available in the stores starting in October.  Well, if you are an eggnog fan, we’ve got you covered.  We’ve gathered some great recipes from bloggers for everything from homemade eggnog to baked goods with eggnog goodness baked right in. These would all make great additions to your Christmas and New Years menus!  Check these out and pin or print your favorites.  If you have a delicious eggnog recipes missing from this list, please share them in the comments!

White Chocolate Peppermint Eggnog

White Chocolate Peppermint Eggnog


Homemade Eggnog

Homemade Eggnog


Eggnog Texas Sheet Cake

Eggnog Texas Sheet Cake


Peppermint Eggnog Shake

Peppermint Eggnog Shake


Homemade Pumpkin Spice Eggnog

Homemade Pumpkin Spice Eggnog


Eggnog Blossoms

Eggnog Blossoms




Recipe: Olive Garden Zuppa Toscana Copycat

Olive Garden Zuppa Toscana Soup Copycat

Zuppa Toscana has been my favorite soup at Olive Garden since my very first visit to that restaurant when I got the soup, salad, & breadsticks lunch with a friend.  I love the creamy sausage-laden broth with chunks of potato and peppery pieces of kale.  Kale is so awesome in soups because it holds up without wilting, even the next day.  And I have to say that having kale in it just justifies the rest of the not-as-healthful ingredients in my mind.  Right?

I’ll admit this version has more bacon than Olive Gardens…I actually think I might like it even better.  I mean, what’s not to love about more bacon?!

Olive Garden Zuppa Toscana Soup Copycat

Everyone in our house loved this soup except Little Diner, who took his obligatory one bite and was done with it.  Way too many dinners are like that with him these days…someday he’ll grow out of it, right?  Right now he turns up his nose at almost anything with lots of ingredients together….casseroles, soups, many pasta sauces, etc…..pretty much everything.  Oh, and onions, potatoes, corn, peppers, eggs, and on and on…are all on his “do not like” list right now.  My two older kids will eat almost everything now.  Anyway, Little Diner’s ratings are being intentionally left out for most foods for now.  For the rest of us, we loved it and think you will, too!

Olive Garden Zuppa Toscana Copycat
Recipe type: Soup
Serves: 6-8 Servings
  • 4 slices bacon, diced, a little reserved for garnish
  • 1 pound spicy Italian sausage
  • 2 cloves garlic, minced
  • ½ onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, diced
  • 3 cups kale, chopped into large bite-size pieces (it will shrink when it cooks)
  • 1½ cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  1. Cook bacon over medium heat in a large skillet until crispy. Remove to a paper towel-lined plate to drain.
  2. Brown sausage in the remaining bacon fat until lightly browned. Remove to a paper towel-lined plate to drain, reserving drippings.
  3. Transfer 1 tablespoon of reserved sausage drippings to a large stockpot or Dutch oven and heat over medium heat. Add garlic and onion, cooking until onion is translucent. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  4. Stir in sausage and kale and continue to stir until kale wilts a bit, about one minute.
  5. Add heavy cream and stir until heated through, about 1 minute. Season with salt and pepper, to taste.
  6. Serve garnished with bacon.

Average Fork Rating: 3.9
Mr. Diner:
Mrs. Diner:
Amazing Diner:
Sweet Diner:

Recipe: Green Chile Pork Stew

Green Chile Pork Stew

After one bite from a restaurant’s Green Chile Stew, I couldn’t stop thinking about making my own at home.  Green Chile Stew is a New Mexico favorite filled with Hatch chiles and pork, and is a perfect comfort food for a cold winter night.

Green Chile Stew

After scouring recipes, I settled on one that sounded similar and made tweaks to make it just the way I wanted.  The result was amazingly flavorful with tender pork, rich and comforting flavor, and even met the approval of my born-and-raised-in-New-Mexico husband.  In fact, I think this will make it into regular rotation…it is so good!

Green Chile Stew

This stew is versatile and can be served on its own with a side of tortillas for dipping or can be used as a rich and hearty smother over a burrito.  It can also be adjusted to what you have available in your area.  If you’re lucky enough to have fresh Hatch chiles, use them, but if not, don’t let it keep you from trying this wonderful stew out on the next chilly day.  It is divine!

Green Chile Pork Stew
Recipe type: Soup
Serves: 4 Servings
  • 1 Tablespoon olive oil
  • 1 pound boneless pork, cut into 1" cubes
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 2 Tablespoons flour
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup roasted, peeled, & chopped Hatch chiles (about 2)*
  • 1 jalapeno, chopped**
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon sugar
  • ½ cup beef broth
  1. Heat olive oil over medium heat in a 3-quart Dutch oven with cover. Add half the pork and cook until lightly browned. Add remaining pork, onion, and garlic and stir together.
  2. Quickly stir in flour and heat for 1-2 minutes, continuing to stir. Add tomatoes, green chiles, jalapeno, salt, pepper, and sugar. Stir together.
  3. Stir in broth. Lower heat. Cover and simmer for 1 to 1½ hours until pork is tender.
  4. Serve with warm flour tortillas.
*If you don't have fresh Hatch chiles available, use one of the following substitutes: one Anaheim & one Poblano OR 7 ounces of canned Hatch or other green chiles.

**Omit the seeds for a mild spiciness or leave some or all seeds in for a medium level spiciness.

Average Fork Rating: 4
Mr. Diner:
Mrs. Diner:
Amazing Diner:
Sweet Diner:

13 Amazing Peanut Butter Recipes

13 Amazing Peanut Butter Recipes

I remember my Dad sharing spoonfuls of peanut butter straight from the jar with us as kids.  I love peanut butter and still have a craving for it straight from the jar on occasion (or paired with a chocolate bar when I’m being particularly indulgent).  It is a such a versatile ingredient…I love it in both sweet and savory recipes and love that it is packed with protein!

My daughter is currently obsessed with peanut butter, and not just the food…she loves finding ways to use “peanut butter” in a sentence, whether it makes sense or not and has even created a funky move she calls “peanut butter.”  Kids are so awesome and fun!

If you love it a much as I do, you’ve got to check out these 13 amazing peanut butter recipes below…and don’t forget to pin your favorites!  Have an ultimate peanut butter recipe you think should be included?  Share it in the comments!

Chewy Peanut Butter Squares

Chewy Peanut Butter Squares

Chocolate Banana Cupcakes with Peanut Butter Icing


Peanut Butter Cookie S’mores


No Bake Snicker Bar Pie

Snicker Bar Pie 1

Peanut Butter Chocolate Chip Pancakes


How to Make Your Own Peanut Butter


Gluten-Free White Chocolate Peanut Butter Cookies with Candied Pecans


Banana Fluffernutter Pie


Thai Peanut Chicken with Noodles

Thai Peanut Chicken with Noodles

Chunky Peanut Butter Stuffed Brownies


Weight Watchers Peanut Butter Banana Muffins


Peanut Butter Cup Cookie Dough Dip


Peanut Butter Popcorn Munch

Peanut Butter Popcorn Munch