I saw this plate of heavenly food in a magazine ad (something very similar to this plate).  I knew at that moment I would either have to drive to the restaurant or recreate it at home.  That’s when our Marinated Beef Tips {over Jalapeño & Corn Grits} were born.

Completely recreating this dish, solely from a picture, was quite the fun recipe challenge.  I first imagined how each layer came to be then headed off to the grocery store.  Have you seen the price of beef lately??  Holy cow you’re expensive.  Skipped right over the filets, which I adore for their tenderness and ended up with a chuck roast.  Even though they’re not cheap, I was able to cut off one end of the roast for these beef tips and freeze the other hunk for a future meal.  In my mind that made it much cheaper :)

Not knowing what the original dish was called or how it was prepared left me some room for creativity.  The nicely browned pieces of beef in the advertisement reminded me of carne asada aka ‘grilled meat.’  So our dish then became Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}.

Creamy grits with fresh off-the-cob corn & diced jalapeno were the platform for this dish.  Once marinated, I dried the beef tips, then flash seared them in a HOT cast iron skillet.  The meat was nicely caramelized with crispy edges and much to my delight, was quite tender.

I finished the dish with a spoonful of Fresh Tomato Salsa and sliced avocado.  Again, simply my interpretation of someone else’s masterpiece.  This dish was fantastic.  It’s no wonder this restaurant had a full page color ad in…… ugh at the time of this post I can’t find the magazine and don’t recall the name of the restaurant.  High end Mexican restaurant in Atlanta featuring a dish that looks a lot like this one…… anyone??

Until then our dish will be called Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}. 

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Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 lb. beef roast I used chuck roast, cut into bite-sized pieces

For the carne asada marinade

• 2 Tbl. lime juice
• 2 Tbl. lemon juice
• 2 Tbl. soy sauce omit for gluten free
• 1 Tbl. brown sugar
• 1 tsp. ground cumin
• 2 garlic cloves minced
• 1 jalapeno sliced
• a handful of fresh cilantro chopped
• 1/4 cup olive oil
• salt & freshly cracked black pepper

For the jalapeno & corn grits…

• 1 ear of fresh corn steamed; kernels removed
• 1 jalapeno fine diced
• 1 Tbl. butter
• 1 cup cream
• 1/2 cup water
• 1/2 cup quick grits not instant
• 1/2 tsp. Cajun seasoning
• 1/4 tsp. dry mustard
• salt & freshly cracked black pepper to taste

To serve…

• Fresh tomato salsa
• 1 avocado
• fine diced red onion
• fresh cilantro

Instructions

For the beef…

• Trim meat and cut into bite-sized pieces. Combine carne asada marinade ingredients in a small bowl or quart-sized zipper top bag. Add meat and refrigerate for at least two hours or up to overnight.
• When ready to serve, heat a cast iron skillet over high heat. Drain beef tips and pat dry between paper towels. Add 1 Tbl. of canola oil to skillet then add beef in batches to avoid overcrowding the skillet. Stir fry the beef for 2-3 minutes until nicely browned.

For the grits…

• In a large skillet over medium heat melt butter. Add corn kernels and diced jalapeno. Sauté 3-4 minutes. Add in cream and water and bring to a boil. Whisk in grits and seasonings reduce heat to medium-low, stirring occasionally. Continue cooking until grits are tender. Mixture should be creamy and not too thick. Add additional water/cream to achieve desired thickness.

To serve…

• Spoon grits onto warm plates. Top with cooked beef tips, a spoonful of fresh tomato salsa, sliced avocado, and a sprinkle of diced red onion and fresh cilantro.

The post Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits} appeared first on Lemony Thyme.

It’s been a challenging couple of weeks for my kid Shelby.  My tender-hearted 22 year old had her heart strings plucked like a banjo.  No phone conversation could soothe her, it was time for a little Mom love.  I told her to jump in the shower, get ready, I was heading her way.

I got in the car and turned on the radio.  I must say I’m one of those people that LOVES to listen to the radio during the Christmas season.  Christmas carols never get old for me this time of year.  I’m so easily filled with joy and the urge to sing at the top of my lungs.  Today, the radio is exactly where I got the idea for the Sundays with Shelby adventure that was about to ensue.  As I drove I became more and more excited about the plan that was coming together.  Something I had wanted to do for quite some time but hadn’t made the time to just do it!

I called ahead and told Shelby we had a time sensitive date.  Put your make-up on in the car….we’ve gotta go.  She sensed my excitement as we drove, all the while Siri (my navigation) was calling out our next turns.  Shelby began to guess what we might be doing.  Is it a movie?  We haven’t been to a movie in a very long time.  Reservations for Brunch?  Ooo that would be nice.  I simply said you’ll have to wait and see.

Siri announced “your destination is on the right” as I turned into Wal-Mart’s parking lot.  We’re going to Wal-Mart?  Yep, and we’ve got to hurry.  She grabbed my arm as we hurried through the packed parking lot sneaking in through the lawn and garden entrance.  I was on a mission, in a strange Wal-Mart, nearly running through the isles like a mom on Black Friday searching for Elmo.  I knew it would be big, there would be a crowd, lots of smiling faces.  I had no idea though how big.

We turned the corner and there he was.  There he was with about 100 of his closest comrades.  Clark Howard. 

You see in Atlanta there is an annual tradition this time of year called Clark’s Christmas Kids.  Now in it’s 23rd year, Clark Howard (a popular consumer expert) and his army of helpers (correctly “Georgia State Defense Force” members….all in uniform I might add), orchestrate Christmas morning magic for every child in foster care in the state of Georgia.  Volunteers man tables with pages and pages of the wish lists for children currently living in foster care.  Today was the last day of this year’s annual campaign and there was less than an hour left to shop.  Shelby and I waited our turn to step up to the table of wish lists.  It was a bit overwhelming, but we selected 2 children and headed towards Electronics.  We liked that their wishes were music and reading inspired. There had been such an outpouring of support that the most popular items were already sold out.  We worked hard to find just the right gifts and chose an iPod docking station for 16 year old Jayden and a tablet for 9 year old Lashandra.  After we bought and turned in these gifts, feeling quite full….we made one more stop at the wish list table.  Grammy would love that we picked out jewelry for Morgan (11) and Carmen (16).  We felt good.  Yes for being able to help children who, by no fault of their own, are now in foster care.  But also for putting aside personal struggles and replacing them with the joy that comes from giving to others.

We left Wal-Mart and drove straight to a local cantina where we shared a bowl of Caldo de Pollo.  There is such comfort that comes from this simple bowl of Mexican Chicken & Rice Soup.  In fact, before we headed home for the night we swung by the grocery store and picked up these ingredients: 2 rotisserie chickens, 2 tubs of fresh tomato salsa, 2 avocados, 2 boxes of chicken broth, 2 pouches of quick cook rice, and 1 bunch of cilantro.  The makings for Caldo de Pollo for two households.  I’m confident Shelby is finding comfort as she read’s tonight’s Sundays with Shelby post, just as I am.

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Caldo de Pollo

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 160kcal

Author Libby with Lemony Thyme

Ingredients

• 1 qt. chicken broth fat free reduced sodium
• 1 cup fresh tomato salsa
• 1 cup cooked white rice
• 2 cups cooked chicken shredded
• seasonings cumin, chili powder, salt & pepper
• sliced avocado & cilantro leaves
• tortilla chips & lime wedges optional

Instructions

• In medium sauce pan, combine chicken broth with salsa, season to taste.
• Bring to gentle simmer over med-low heat.
• Gently stir in cooked rice and shredded chicken.
• Serve in bowls with sliced avocado and cilantro leaves. Tortilla chips and lime wedges, optional.

The post Caldo de Pollo {Sundays with Shelby} appeared first on Lemony Thyme.

A ‘Loaded’ Baked Potato doesn’t have to mean loaded in fat and unwanted calories.  Our Southwest Baked Potato {with Cottage Cheese} is flavor packed and naturally low-fat.  This my friends is a weekday lunch that will not only carry you through the 3 o’clock pitfall hour, but one that will carry you out of the office at 5 o’clock feeling great.

I simply kicked up my favorite Fresh Tomato Salsa by adding black beans and corn, then spooned that over my Perfectly Baked Potato, topped with Fat Free Cottage Cheese.  You’ll love the cool cheese as a contrast to the zippy salsa.  This is a guilt-free plate of Win.

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Southwest Baked Potato {with Cottage Cheese}

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1 Perfectly Baked Potato
• 1/2 cup Fresh Tomato Salsa
• 1/4 cup fresh or frozen corn kernels thawed
• 1/4 cup black beans drained and rinsed
• 4- ounces Fat Free Cottage Cheese
• fresh cilantro

Instructions

• Preheat oven to 400 degrees. Scrub potato under running water. Pierce several times with a fork. Bake for one hour or until soft.
• Slice down center of potato and fluff potato with a fork. Combine salsa with corn and black beans. Top potato with cottage cheese and salsa mixture. Garnish with fresh cilantro.

The post Southwest Baked Potato {with Cottage Cheese} appeared first on Lemony Thyme.

Had a wonderful girls lunch out at the Cheesecake Factory this past week.  If you’ve ever been you know their menu is HUGE and everything sounds interesting and delicious.  At our request, our server gave us a run down of her favorites from each category.  She named Sweet Corn Tamale Cakes as one of her all time favorite appetizers, which was quickly seconded by the most experienced Cheesecake Factory veteran at the table.  That was easy! Bring 5 forks please.  Today I will use this recipe to try and lure my kid off the lake and into my kitchen.

The fact that 5 days later I am still thinking about Sweet Corn Tamale Cakes (said in the same manner that most guys say….Anna Kournikova) is a good indication of how amazing they were.  Apparently I’m not alone on this one since my internet search for a recipe turned up a gazillion reposts of the copycat recipe I’m about to share, lightly adapted.

Warm buttery corn cakes, nestled on a blanket of Salsa Verde, dolloped with sour cream and Southwest Sauce, finished with Fresh Tomato Salsa, avocado, and fresh cilantro….say it with me Sweet Corn Tamale Cakes.  I love you.

Well…there was the cheesecake.

Related Posts

Salsa Verde

Fresh Tomato Salsa

Southwest Sauce

The post Sweet Corn Tamale Cakes {Share the Love} appeared first on Lemony Thyme.