Creamy Confetti Corn with Bacon

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Amy made this for our Thanksgiving dinner this year and while I'm not a huge fan of corn, I was smitten with this. It was probably one of my favorite dishes on the table, so much so that I made it again for Christmas dinner.  It could be eaten any time of the year though... it is seriously delicious.

Creamy Confetti Corn with Bacon

Mel's Kitchen Cafe

 8 slices bacon, chopped
 2 12-ounce packages frozen corn kernels, white or yellow
 1/2 cup chopped onion, white, yellow or red
 1/2 cup finely chopped red bell pepper
 1 (8-ounce) package cream cheese, light or regular, cubed
 1-2 tablespoons milk
 1 teaspoon sugar
 1/2 teaspoon salt
 1 teaspoon pepper
 4 green onions, green parts finely chopped (white parts discarded)

In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel-lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt, and pepper. Add more salt to taste if needed. Stir in the green onions.

Serve warm topped with the reserved bacon.

Steak Salad with Lemon Vinaigrette

 

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I have bought the pre-cooked sirloin at Costco a couple of times and love it for a quick, protein-rich lunch or dinner.  However, I was feeling a salad the other night and wanted to use the leftover sirloin I still had.  So, I googled "steak and goat cheese salad" and this one won out...and for good reason.  I made enough for Kate and me and she loved it so much that she made it again for lunch the next day!  

INGREDIENTS

• Extra virgin olive oil
• 1 pound flank steak or skirt steak (or Costco grass-fed pre-cooked sirloin in the refrigerated section)
• Salt and freshly ground pepper
• 1/2 head lettuce greens
• 1 bunch arugula (young leaves), tough stems removed
• 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
• 4 scallions, thinly sliced
• 1 avocado, cut into bite-sized pieces
• 4 ounces goat cheese, crumbled

For the dressing:

• 2 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
• Salt and pepper

METHOD

1 Cook the steak: (If using un-cooked steak) Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. 

Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.

You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. 

2 Let the steak rest before cutting, then cut thin slices: Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.

3 Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. 

4 Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.

Lomo Saltado (Peruvian Beef Stir Fry)

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This was just so different and so delicious.  I'm so happy I tried it!  It was hearty, healthy and so fun!  I used our air fryer to make the "french fries" which saves a ton of time.  Can't wait to make this again.  Skinnytaste has a TON of great recipes if you are ever in a rut.  They're all rated by tons of cooks, so you can tell when you've got a good one and when you go to print, you can adjust how many serving sizes you want and it auto-updates in the recipe.

Lomo Saltado

Skinnytaste

For the Baked Fries: (I made these in the air fryer and saved TONS of time)

• canola cooking spray
• 1 medium, 5.3 oz potato, russet or yukon gold, washed and dried
• 1 tsp olive oil
• 1/4 tsp garlic powder
• kosher salt and black pepper, to taste

For the Beef:

• 1/2 lb lean sirloin, cut into small, thin strips
• kosher salt, to taste
• 1/4 tsp cumin
• black pepper, to taste
• 1 teaspoon olive oil
• 1 medium red onion, sliced into thick strips
• 2 mini yellow bell peppers or 1 large
• 1 large jalapeno, ribbed and seeded, chopped
• 2 cloves garlic, crushed
• 1 medium tomato, sliced into wedges
• 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
• 1 tbsp apple cider vinegar
• 1/4 cup chopped cilantro

• Preheat the oven to 400°F.
• Lightly coat a baking sheet with cooking spray.
• Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
• Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
• Meanwhile, season meat with salt, pepper and cumin.
• Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
• Serve immediately with french fries and divide evenly between 2 plates.

Whole30 Beef Stew

In all truth, I'm not much of a fan of beef stew...it just has never done it for me.  But, this one was delicious and also one of those that gets even better with time- meaning I ate it 3 days after it sat in the fridge and it was amazing.  Note- it bakes for 1.5 hours in the oven so prepare in advance!

Whole30 Beef Stew

Primal Gourmet

• 2 lbs stewing beef - cut into 1" cubes chuck, shoulder, bottom round, or rump all work here
• 2 med-sized onions - quartered
• 4 celery stalks - chopped into 1" pieces
• 3 carrots - chopped on a bias into 1" pieces
• 2 parsnips - cubed (optional- I didn't use b/c I don't like them)
• 227 gr button mushrooms - quartered
• 7 cloves garlic - smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary - finely chopped
• 2 bay leaves fresh or dried
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 L chicken or beef stock
• 8-10 baby white potatoes - quartered
• salt and pepper
• avocado oil
• fresh parsley - for garnish

Instructions

1. Preheat oven to 350F.
2. Pat meat very dry with paper towel and season both sides with salt.
3. Add 1 tbsp avocado oil to a large Dutch oven or oven-safe pot over high heat. Add beef to pot and brown in batches so as to not overcrowd the pot. Transfer browned beef to a bowl. **Note: if you’re beef does not brown it is because a) you did not dry the meat b) the pot is not hot enough c) you overcrowded the pot and are causing the beef to steam d) all of the above.
4. If required, add an additional 1 tbsp avocado oil to the pot. Add onion, celery, carrot and parsnips. Season with a small pinch of salt and cook for 4-5 minutes.
5. Add mushrooms and cook an additional 4-5 minutes. Add garlic, thyme and rosemary and cook an additional 60 seconds.
6. Add paprika and smoked paprika and cook an additional 45-60 seconds. Return browned beef to pot along with stock, potatoes and bay leaves. Bring everything to a boil, season with black pepper, cover with lid and transfer to 350F oven for 1.5 hours.
7. Remove from oven, taste for seasoning and adjust accordingly. If the meat is still tough, return to oven for an additional 30 minutes, then check again.
8. Serve and garnish with fresh parsley.

Paleo Chicken and Broccoli Stir Fry

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This was so good that I am posting on the same night I made it!  The flavors were spot on and it came together pretty quick.  I used frozen garlic and frozen ginger instead of fresh (I buy the Dorot cubes from Trader Joe's) but that's the only change.  Served it over cauliflower rice sauteed with a bit of avocado oil and chicken broth--perfect.

Paleo Chicken and Broccoli Stir Fry

I heart umami

For the Chinese Chicken and Broccoli Seasonings:

• 1.5 lbs chicken breasts, thin sliced
• 1 tbsp coconut aminos
• 1.5 tsp arrowroot powder (or corn starch)
• ½ tsp baking soda
• ⅛ tsp black pepper + ¼ tsp coarse salt
• 2 tbsp olive oil

For the Stir-Fry Sauce:

• 2 tbsp coconut aminos
• ½ tsp toasted sesame oil
• ½ tsp aged balsamic vinegar
• ¼ tsp coarse salt
• 2 tbsp chicken stock
• 1 tsp arrowroot powder

Other:

• 4 large garlic cloves, thin sliced
• 1 tbsp fresh ginger, finely chopped
• 4 bulbs scallions, chopped and separate white + green parts
• 10 oz. broccoli florets, blanched
• Cooking fat of your choice, avocado oil or ghee

INSTRUCTIONS

• Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
• In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet.  Toss and stir the stir-fry sauce one more time before pouring it in the skillet. Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.