EXPRESS LANE SHOPPING LIST.

- [image]2 pounds chicken tenders chicken tenders - [image]1 jalapeno pepper jalapeno pepper - [image]1 red bell pepper bell pepper - [image]2 oranges oranges - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - Vegetable oil - White rice - Salt and black pepper - Chicken stock - Onion - Garlic - Chili powder - Ground cumin - Flour - Frozen corn kernels - Lime - Flat-leaf parsley - Hot sauce (optional)

Steaks with Tangy Corn Relish and Super Cheese and Scallion Smashed Spuds [image]

This is a gut bustingly delicious twist on steak and bakers.

4 SERVINGS.

2.

to 2 pounds red or white to 2 pounds red or white boiling potatoes boiling potatoes (if larger than a golf ball, cut them in half) (if larger than a golf ball, cut them in half)

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

2.

medium medium onions onions, thinly sliced

4.

garlic cloves garlic cloves, chopped 1.

tablespoons tablespoons chili powder chili powder, 1 palmfuls

1.

teaspoon teaspoon ground cumin ground cumin, palmful

1.

tablespoon tablespoon sugar sugar

Salt and and black pepper black pepper

4.

1-inch-thick 1-inch-thick Delmonico steaks Delmonico steaks

Grill seasoning, such as McCormick's Montreal Steak Seasoning, to taste 1.

cups cups chicken stock chicken stock

1.

10-ounce box 10-ounce box frozen corn kernels frozen corn kernels

2.

ounces ounces cream cheese cream cheese, at room temperature

2.

cups shredded cups shredded Cheddar cheese Cheddar cheese

4.

scallions scallions, thinly sliced

2.

limes limes, both zested, one juiced, the other cut into quarters .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, coarsely chopped

Place the potatoes in a medium-size sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil the potatoes for about 12 minutes, or until they are fork tender.

To start the corn relish, preheat a medium-size skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.

While the onions for the corn relish are cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. 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 to 5 minutes for rare; 5 to 6 minutes for medium. Remove them from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.

Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid up to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half.

Check on the boiling potatoes. If tender, drain and return them to the hot pot. Smash the potatoes with a masher and combine them with the cream cheese, Cheddar cheese, and scallions. Season with a little salt and pepper. Resmash, taste, and adjust the seasonings.

To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.

Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed spuds.

EXPRESS LANE SHOPPING LIST.

- [image]4 1-inch-thick Delmonico steaks Delmonico steaks, 8 to 10 ounces each - [image]4-ounce package cream cheese cream cheese - [image]1 10-ounce sack shredded Cheddar cheese Cheddar cheese - [image]1 bunch scallions scallions - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - Red or white boiling potatoes - EVOO - Onions - Garlic - Chili powder - Ground cumin - Sugar - Salt and black pepper - Grill seasoning - Chicken stock - Frozen corn kernels - Limes

Chicken with Roasted Red Pepper, Chorizo, and Sweet Pea Sauce over Rice This is my chicken and rice recipe number 14,654. But, this this one is as colorful as it is flavorful! one is as colorful as it is flavorful!

4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

tablespoon tablespoon butter butter