Grilled Steak with Jicama Corn Slaw

One of the fun things about Bountiful Baskets is getting to experiment with produce I might never have bought at the store. This was really fresh tasting and flavorful.

Steak

1 pound beef sirloin steak, 1 inch thick

2 tablespoons southwest seasoning

Dressing

1 orange, zested and juiced

2 limes, zested and juiced

2 tablespoons fresh cilantro, snipped

1 tablespoon olive oil

1 garlic clove, pressed

1 teaspoon chipolte powder

1/2 teaspoon salt

Slaw

1 medium jicama, peeled and cut into julienne strips

1 can corn, drained, or 2 ears kernels

1 medium carrot, peeled and julienned

1/2 red bell pepper, diced

For steak rub southwest seasoning, heat grill pan over medium heat 5 minutes, cook steak 6-8 minutes turning once for medium. For dressing combine zest, juice, cilantro, oil, garlic, chipolte, and salt in a small bowl. For slaw combine jicama, corn, carrots, bell pepper and half of the dressing. To serve, thinly slice steak and serve over slaw. Drizzle with remaining dressing.

Potato Corn Chowder and Salad

Today when I cut into my lettuce it was all yucky on the inside, bummer! So I did a Tomato/Cucumber/Mozzarella salad topped only with Salt and Pepper. It was delicious! It has been rainy, rainy, and more rainy, so it was perfect weather for a fast, easy and yummy soup. BTW, I used my VEGGIE WEDGER to slice the tomatoes and cucumbers, I simply placed the whole tomatoes in the wedger, cut one time through, then cut the wedges in half. For the cucumbers I peeled them and sliced them with the wedger then quickly chopped the long wedges into small pieces.

3 medium red potatoes, cut into 1/2 in cubes

1 cup cooked ham, diced (I usually just use deli meat because I always have it on hand, but a ham steak would be delish!)

1 small red bell pepper, diced

2-3 stalks celery, chopped

1 teaspoon butter

2 tablespoons flour

1 can chicken broth

1 can evaporated milk

1 can creamed corn

2 tablespoons sliced chives

salt and pepper to taste

bacon bits or cooked crumbled bacon (optional

Heat butter in 3 qt. saucepan over medium heat, add bell pepper and celery. Cook 3-4 minutes. Stir in flour and heat until bubbly. Gradually add broth, evaporated milk and corn whisking to incorporate. Add potatoes, seasonwith salt and pepper, bring to a boil. Reduce heat and cook uncovered 10 minutes or until potatoes are tender. Stir in ham heat through. Remove from heat, stir in chives. Serve with bacon if desired.

The Winner is "k"!

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I couldn't figure out how to make it show the cool little box from random.org, so I copied and pasted the result. Our winner is comment #1-k. To claim your prize e-mail me at kristystaker@yahoo.com. Congratulations! Here is a picture of me on the beach at Cabo San Lucas.

I had one of my back-ups order me a basket so I would be ready to get back to cooking! Just for fun, here is the link to a Jicama Salad Recipe that looks DELICIOUS! It also tells a little bit about Jicama. Also, I have used sunchoke in place of jicama in many recipes so if you click on the sunchoke label to the side you can use any of those recipes for your jicama! I have on the menu for this week:

Easy Corn Chowder and Salad-Red Potatoes

Chicken Divan-Broccoli

Steak and Corn Slaw-Jicama

Paprika Chicken and Egg Noodles-Green Beans

Believe it or not, Friday I leave AGAIN for another 9 day trip! This time we are taking the whole family to Albuqurque because my hubby has to go for work...FREE FAMILY VACATION! Well almost anyway. If anyone has any great suggestions for activities for us while we are there please share!

Adios! and a Give Away!

Tomorrow I am off to L.A. to leave on a 7 day Mexican Riverra Cruise with my Hubby to celebrate our 10 year anniversary! It will be crazy to leave behind all of our little kiddos, but I think it will be a MUCH NEEDED BREAK! Our parents will be taking turns with the kids and my 2 AWESOME back-ups will be taking over my basket site for a few weeks. Anyway, I thought it would be fun to hold a give away while I am gone. I love The Pampered Chef and have been a Pamoered Chef consultant since my oldest was a little baby. I will be giving away a VEGGIE WEDGER worth $18. This is one my favorite new spring products. It comes with a base that you cut on so the blades go all the way through. I use it to wedge oranges, onions, potatoes, and tomatoes. It's great and I am sure there are other uses as well. If you are interested in ordering Pampered Chef products, or hosting a cooking/catalog show, please let me know or e-mail me your info!


How to enter the Give Away

1. Become a follower of our blog and post a comment letting us know. If you already are a follower, then post a comment on this blog post letting us know.

2. Facebook or twitter or blog about this giveaway and leave us a comment on this blog post letting us know.


* Contest will be open until Midnight MST on Sunday, May 8, 2010 . Contest is open to Continental U.S. residents only!

* 1 winner will be randomly selected (from random.org) and announced on this site the following week. Please check back to see if you won, or leave your email address with your comment. The winner will need to contact kristystaker@yahoo.com to provide name and shipping address.

Beef Stir-Fry

This is a stand-by basket recipe! It's quick and easy and tastes great. I like to use a beef fajita mix to make things even easier, plus the beef in the mix has a great flavor!

1 bunch broccoli, chopped

4 carrots, peeled and sliced

1 onion, sliced

1 large green bell pepper, sliced

2 tablespoons oil

1/4 cup light soy sauce

1 tablespoon cornstarch

2 garlic cloves, pressed

1 teaspoon fresh ginger root

1/4 teaspoon red pepper flakes (optional)

1 package cooked beef fajita meat or 1 lb beef top sirloin steak, sliced

1/2 cup beef broth

2 cups rice

Cook rice according to package directions. Mix together soy sauce, cornstarch, garlic, ginger, and red pepper flakes. Place meat in mixture and marinate 15 minutes in mixture while you chop veggies. Heat oil in large skillet. If using raw steak, cook beef 1-2 minutes or until outside is no longer pink, reserving marinade. If using fajita mix skip this step. Add veggies to skillet, stir-fry in oil 3-4 minutes. Add in beef and marinade. Cook another 3-4 minutes until veggies are tender and beef is heated through. Add in beef broth, bring to a boil. Cook 1 minute stirring gently, until sauce is thickened, serve over rice.

Lil' Bit O' Everything Soup

When I don't use all of my veggies up I like to chop them up and freeze them to use in soup later. You can substitute in whatever you like/need to get used up!
2 stalks celery, diced

1 small onion, diced

1 green chili, diced

2 cloves garlic, pressed

1 small diakon, diced (Japanese Raddish)

1 sunchoke, peeled and diced

2 potatoes, chopped

2 carrots, sliced

1/2 cup corn

1 can kidney beans, drained and rinsed

2 cans Italian stewed tomatoes, undrained

1 can chicken breast meat, drained

water

oil

salt and pepper

Heat 1-2 tablespoons of oil in a large soup pot over medium-high heat. Add in celery, onion, chili, garlic, diakon, and sunchoke. Cook 4-5 minutes until tender. Add in potatoes and carrots. Pour in enough water to cover. Bring to a boil. Add in corn, kidney beans, tomatoes, and chicken. Season with salt and pepper. Simmer over medium heat 20-3o minutes. The longer you simmer the more the flavors blend together.

Chicken and Chayote Hash

I made one of the recipes from my Chayote Squash post. It was called Chicken with Chayote Squash and Potato Casserole, but it's not really a casserole at all so I am calling it a HASH. This was really yummy, and MY KIDS ATE IT REALLY WELL. My husband said it would be yummy as a breakfast, with out the chicken with some fried or scrambled eggs.

1 pound chicken, cut into bite-sized pieces

1/2 pound potatoes, chopped

3 chayote squashes, peeled and chopped (I used disposable gloves when peeling, worked out great!)

1 small onion, finley chopped

1 green pepper, finely chopped (I did this more for the benefit of my kids, leave them bigger if you want)

2 tomatoes, chopped

1 tablespoon salt

3 garlic cloves, minced

1 teaspoon ground black pepper

1/4 cup oil

1/4 cup fresh parsley, chopped

Heat oil in large skillet over medium-high heat, add in onion, pepper, garlic, salt and black pepper. Saute 1-2 minutes or until fragrant, add in chicken. (I seasoned my chicken with a Bell Pepper and Herb Rub) Cook 1-2 minutes on each side. Add in potatoes, squash. Stir together and cover. Reduce heat to medium. Stir occasionally until potatoes are soft and chicken is cooked through. Stir in parsley and tomatoes. Cook another 2-3 minutes until tomatoes are heated through.