Friday, July 27, 2012

Steak Bites & Cream Corn Mac & Cheese

I am an avid follower of the Pioneer Woman - Ree Drummand. I love her because she is living my dream - ranch, family, cooking. I am doing very well w/ my life, but missing out on the cattle & horses & land, and dogs.... 

My sis watched the kids last weekend & oh, darn, she left some steaks in my freezer. I had to use one mongo sized sirloin. But with 100+ weather, it was not going out on the grill. On Pinterest, Ree's recipe was the first one up. And it is DELISH! 2 ingredients - 2!! Steak & butter, well and some seasonings. 

Here is the link for it Steak Bites

The night before I was in the mood for some mac & cheese. I have been watching the Next Food Network Star & one of the guys came up w/ a Corn Mac & Cheese. 

  • Two 8-ounce cans creamed corn
  • 1 cup milk
  • 1/4 teaspoon onion powder, optional
  • 1 heaping tablespoon cornstarch
  • Pinch ground nutmeg
  • Salt and ground black pepper
  • 3 dashes hot sauce, optional, plus more for serving
  • 2 cups elbow macaroni
  • 8 ounces grated mild yellow Cheddar
  • 12 ounces grated mozzarella
  • 1 egg, lightly beaten
  • 1 cup croutons
  • 1 tablespoon olive oil


Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes (WHAT?? JUST USE YOUR TUPPERWARE PASTA MAKER). Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a bean pot and top with the remaining mozzarella.
In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook 15 with lid on, remove lid & cook additional 5 min till top is golden. Serve with hot sauce.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. They also didn't use a bean pot. 

I copied the recipe straight from their website. When making it again, I will add a can of whole kernel corn, drained. And maybe measure how much cheese I put in! LOL It was cheesy! 

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