CORNBREAD BOWLS RECIPES

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BEST STEAK FAJITA POWER BOWL RECIPE - HOW TO MAKE ... - DELISH



Best Steak Fajita Power Bowl Recipe - How to Make ... - Delish image

A new power bowl for the new year from Delish.com.

Provided by Lena Abraham

Categories     dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

2 tbsp. vegetable oil, divided
1/2 yellow onion, sliced into half moons
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
1 lb. skirt steak, cut into 1/2" slices
Juice of 1/2 lime
1/2 tsp. cumin
1/2 tsp. chili powder
4 c. cooked brown rice
1 c. black beans, drained and rinsed
1 c. frozen corn, warmed
1 avocado, thinly sliced
1 tbsp. finely chopped cilantro, for garnish
Sour cream, for serving

Steps:

  • In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
  • Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
  • Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
  • Garnish with cilantro and drizzle with sour cream. Serve.

BEANS AND CORNBREAD - THE PIONEER WOMAN



Beans and Cornbread - The Pioneer Woman image

Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans?

Provided by Ree Drummond

Categories     main dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 servings

Number Of Ingredients 15

FOR THE BEANS:
4 c. Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 tsp. Salt
2 tsp. Ground Black Pepper
FOR THE CORNBREAD:
1/4 c. Plus 2 Tablespoons Shortening
1 c. Yellow Corn Meal
1/2 c. All-purpose Flour
1 tsp. Salt
1 c. Buttermilk
1/2 c. Milk
1 whole Egg
1 tbsp. Baking Powder
1/2 tsp. Baking Soda

Steps:

  • For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

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