Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

• 1-3/4 lbs flank steak
• 1/2 cup low-sodium chicken broth
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon Mexican oregano
• 14oz can diced fire-roasted tomatoes with green chiles
• 15oz can pinto beans, drained and rinsed
• 4oz can green chilis, diced
• 1 jalapeno, seeded and diced
• 4 6-inch corn tortillas
• 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
• 1/2 cup fresh cilantro
• 1-1/2 cups frozen fire-roasted corn
• Kosher salt & pepper
• Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

Pumpkin, Bacon & Sage Alfredo Gnocchi

This creamy, smoky recipe is the ultimate Fall-inspired adult dish.  We all have seen pumpkin used in just about every which way (after all, it’s Fall y ‘all!), but I’d like to incorporate its savory side to the mix.  So what a better way to introduce it than to fluffy pillows of gnocchi and crispy bacon and sage!

So before you’re on the couch this Thanksgiving, enjoying that pumpkin pie and the 5th replay of National Lampoon’s Christmas Vacation that day (I know I’m not the only one), try this dinner out.  You will impress!

The Starting Lineup

• 2 (17.6oz) packages gnocchi, cooked to package directions (or a 16oz pckg pasta of choice)
• 8 strips bacon
• 1 Tablespoon butter
• 12 sage leaves, fresh/chopped
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1-1/4 cup canned pumpkin (NOT pumpkin pie filling)
• 2 cups Half & Half
• 3/4 cup parmesan cheese, grated
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 1/4 cup pasta water (optional, to thin)

 

Cook your gnocchi (or pasta preference) to package directions, drain in colander and set aside.  *Keep a 1/2 cup of pasta water before you drain, in case the sauce gets too thick.

Meanwhile, in a large skillet, crisp up the chopped bacon.  Transfer to a paper towel lined plate.

In that same skillet, add the butter and onions, sauté for 6-7 minutes.  Turn to medium-low and add the garlic and sage leaves for 1-2 minutes, careful not to burn.

To the onions and herbs, spoon in the pumpkin puree, plus the half & half and parmesan cheese; whisk until smooth and creamy.  *Add pasta water, if needed.

Lastly, add in the cooked gnocchi/pasta and most of the bacon (reserve a bit for garnish); gently combine.  Serve with the extra bacon crumbles, sage and parmesan cheese.

*The same amount of gnocchi produces about half of the volume of pasta.  Hence the 2 packages of gnocchi vs 1 package of noodles.  ….science…

Pot Pie Potatoes

I am fairly certain that baked potatoes were made for ‘stuffing’.  Growing up with Midwest roots, we had this side dish quite often, and always, always loaded up with butter and sour cream.  Don’t get me wrong, there is nothing un-tasty about that, especially accompanied with bacon, cheese and chives, but why not something else?!  Let’s change it up!

Since it has been quite rainy here in Texas and the weather has cooled to proper Fall temps, all I have been craving is good, old-fashioned, comfort food!  Given my husband and oldest son are suckers for chicken pot pie, I just had to put the two together!  I chose our favorite, standard pot pie vegetables, but feel free to add green beans or corn or heck, buy a large bag of frozen veggies and be done with it!  *Just add the frozen veggies towards the end.  The other ‘best part’ of this meal is not having to worry about the crust!  If you MUST, feel free to serve it alongside warm biscuits (very yummmmmmy), but I actually liked just the warm potato for a change.  Plus the potato skin crisp’s up beautifully in the oven!

This delicious, home-style recipe is even easy enough for the work week!  Just throw all the ingredients into your slow cooker and set to low.  When you return home in the evening, bake the potatoes and bam!! dinner is served!

 

*If you have the time, by all means make your own “cream of” soup with flour, butter and cream/milk and add to the slow-cooker.  They also make great gluten-free cream soup’s now that can be substituted as well! 🙂 

 

The Starting Lineup

• 6 large, russet potatoes, baked (scrubbed clean, coated in extra virgin olive oil and kosher salt – baked directly on rack in 375 degree oven until fork tender, about 40-50 minutes.)
• 2-3 lbs chicken breasts, cut into 1-1/2′ cubes
• 4 carrots, sliced
• 2 stalks celery, sliced
• 8oz baby bella mushrooms, halved
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 26oz low-sodium cream of mushroom (or chicken) soup
• 1 cup low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon fresh thyme
• 1 bay leaf *remove prior to serving
• Salt and pepper, to taste
• *cornstarch/milk slurry to thicken at the end, optional

 

Spray or line your slow cooker for easy cleanup.  Lay in the prepped vegetables (besides the frozen peas) and the cubed chicken breasts.  Pour in the soup and the chicken broth, stir together.  Lastly, stir in the seasonings.  Set to low for 7 hours.

About 1 hour before dinner, preheat your oven and bake your potatoes till for tender.  You can also stir in the frozen peas to your chicken pot pie mixture.

When the potatoes are ready, slice vertically, careful not to cut all of the way through.  *I like to scoop out a bit of the potato flesh, but to each their own.  Ladle a large helping of your pot pie mix into the hot potato and enjoy!