Finding time to write here is more difficult than I imagined! I have, however, been trying out some new recipes so I have plenty to share. I just have to make myself create posts!
Today my girls went to the Dr for their 4 month check up. They are growing big - Claire is 14 lbs 1 oz and Eden is 14 lbs 7 oz. And they are quite long too - in the 70th and 80th percentiles! These two were little peanuts at birth but are getting big very fast!
Anyway, the girls got their vaccines so this afternoon they have been sleeping a lot. I thought I better get to typing!
Since I'm not ready to go to the grocery store alone with the girls yet, a lot of times I have to look for recipes for the ingredients I already have in the house. Before, when I could go to the store whenever I pleased, I would find a recipe and then buy the ingredients. Now I do the opposite, which can be more challenging but definitely money-saving!
For some reason I always go to my 2 Rachael Ray cookbooks for inspiration. Sure enough I found a recipe for steak and potatoes that sounded super good. And turns out, was super good!
So this is RR's recipe with my adaptations. She calls it Steaks with Tangy Corn Relish and Super Cheese and Scallion Spuds.
2 lbs potatoes, peeled and quartered
4 Tablespoons olive oil
1 medium onion, thinly sliced
2 garlic cloves, chopped
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon sugar
salt and pepper
4 Delmonico steaks (or NY strip would work, or any you like to eat)
McCormick's Montreal Steak Seasoning (or salt and pepper)
1 1/2 cups chicken stock
1 can corn, drained
2 oz cream cheese, at room temperature
1 cup cheddar cheese, shredded
milk (or cream or half n half)
2 scallions, thinly sliced
handful of fresh cilantro, chopped
Place potatoes in a medium-size sauce pot, add enough water to cover them by an inch and place over high heat. Bring to a boil and cook for 12 minutes or until fork tender.
To start the corn relish, preheat a medium-size skillet over medium heat with 2 Tablespoons olive oil. Add the onion, garlic, chili powder, cumin sugar, salt and pepper. Cook for 8 minutes, stirring frequently, until the onions start to take on a golden color and are soft.
While the onions are cooking, preheat a large skillet over medium-high heat with the remaining 2 Tablespoons of oil. Pat the steaks dry with a paper towel and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4-5 minutes for rare; 5-6 minutes for medium. Remove them from the skillet and let the steaks rest, loosely covered with foil, for about 5-10 minutes.
Back to the relish, add the chicken stock and bring liquid to a bubble. Add the corn and continue to cook for 2-3 minutes or until the liquids have reduced by half.
When potatoes are done, drain and return to the hot pot. Smash potatoes with a masher and combine them with the cream cheese, cheddar cheese, a splash of milk and scallions. Season with salt and pepper. Remash, taste, and adjust seasoning.
To the corn relish add the zest and juice of the lime and the cilantro. Stir to combine and taste. Add salt and pepper of necessary.
Serve relish over steak beside the mashed potatoes!
Below is a picture of my plate. Adam is on a very low sugar diet so he wasn't eating the corn, which was fine by me because it was soooo good! And don't be nervous about the onions. I am not a huge onion fan but once they are cooked for awhile, they get sweet.
Recipe from Rachael Ray Express Lane Meals: A 30-Minute Meal Cookbook
Salsa Verde Enchiladas
1 hour ago