Steak Soft Tacos

Steak Soft Tacos

2/3 cup prepared Italian salad dressing
2 T. coarsely chopped fresh cilantro
1 T. chili powder
2 well-trimmed beef chuck shoulder steaks, (1-1/2 lbs.) cut 3/4 to 1 inch
salt to taste
8 medium flour tortillas, warmed
thinly sliced lettuce, chopped tomato, sour cream and guacamole, optional

In small bowl, combine Italian dressing, cilantro and chili powder; mix well. Place steaks and marinade in zippered plastic bag, or glass or  plastic dish; turn steak to coat evenly. Close bag securely or cover dish and marinate in refrigerator 6 to 8 hours, turning occasionally.

Prepare medium-hot charcoal fire or preheat gas grill to medium-high.

Remove steaks from marinade; discard marinade. Grill steaks on oiled rack 14 to 18 minutes for medium-rare doneness, turning occasionally.

Trim fat from steak; carve into slices. Season with salt and serve in
tortillas with toppings.

Makes 8 soft tacos.


Carnival of the Recipes

Carnival of the Recipes

The Carnival of the Recipes is up at Phoenix Arizona Blog.

Some of the recipes include:

Famous Recipes – Saucy BBQ Chicken & Potato Skillet posted at Famous Recipes

Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken posted at Chicken Recipes

Grilled Garlic-Lemon Chicken from Famous Recipes

Chicken Salad Recipes from Healthy Chicken Recipes

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

Chicken Recipes – Cumin-Fried Chicken Recipe posted at Famous Recipes.

Low Salt Sweet and Sour Chicken Salad Recipes from Recipes for Cooking Chicken

Salad Recipe – Loaded Baked Potato Salad

Loaded Baked Potato Salad

4 lb. Idaho russet potatoes, peeled
1 lb. bacon, crisply cooked, and chopped into 1/2″ pieces (fat reserved, if desired)
4 oz. unsalted butter, softened
1/2 cup chopped green onions (white and green parts)
2 cups grated or shredded Cheddar cheese
1-1/2 cups sour cream
1 TB ground black pepper
1 tsp. salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled,
then chop into 1″ pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly
combine. Add some of the reserved bacon fat if desired.

Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Makes: 2 quarts.

Quick Apple Dumplings

One 5 ounce can of refrigerated buttermilk biscuits

2 1/2 medium sized cooking apples, peeled, cored, and quartered

3/4 cup of sugar

3/4 cup of water

1/4 cup of butter or margarine

1/2 teaspoon of vanilla extract

1/4 teaspoon of ground cinnamon

Roll each biscuit into a 5 1/2 inch circle on a lightly floured surface. Cut

each circle in half. Place one apple quarter on each piece of dough. Moisten

edges of dough with water; bring ends to center, pinching to seal. Place the

dumplings in an 8 inch square baking dish. Repeat procedure with remaining dough

and apples. Combine sugar and remaining ingredients in a saucepan; cook over

medium heat until mixture comes to a boil. Pour syrup over dumplings. Bake at

350ºF. for 30 minutes or until dumplings are golden, basting frequently with

syrup. Serves 5.

Bruschette Carrabba

Bruschette Carrabba Recipe

1 loaf Italian-style or French bread

1/2 cup (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 teaspoon garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 ounces mushrooms, sliced, and sautéed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil

and pine nuts – available in most grocery stores)

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves.

Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

Makes – 6 slices.

Chilli con Carne


2 medium onions

1 garlic clove

olive oil

2 tsp chilli powder

1 fresh red chilli, deseeded and finely chopped

1 tsp ground cumin (or crushed cumin seeds)

sea salt and freshly ground black pepper

450g/1lb chuck steak, minced or best minced beef

200g/7oz sun-dried tomatoes in olive oil

2 x 400g cans chopped tomatoes

½ stick cinnamon

2 x 400g cans red kidney beans, drained


1. To cook this I use a metal pan or casserole with a lid, which you can

use on the hob and in the oven. If you are going to use the oven method

then preheat the oven to 150C/ 300F/Gas 2.

2. Blitz the onions and garlic in the food processor until finely

chopped, then fry in a little olive oil until softened. Add the chilli

powder, fresh chilli, cumin and a little seasoning. Then add the minced

chuck steak or beef and continue to cook, stirring, until it has browned.

3. Blitz the sun-dried tomatoes in the food processor with enough oil

from the jar to loosen into a paste. Add these to the beef with the

tomatoes, cinnamon stick and a wine glass of water. Season a little more

if need be.

4. Bring to the boil, cover with greaseproof paper and the lid, then

either turn the heat down to a simmer and cook for 1 ½ hours or transfer

the pan to the oven for about 1 ½ hours. Add the tinned kidney beans 30

minutes before the end of the cooking time – they are already cooked and

only need warming up.

5. This always tastes better if you cook it the day before (to give the

flavours time to develop), so its really handy if you’ve got friends

coming round and don’t want to be stuck in the kitchen. Just take it out

of the fridge and warm it up – serve with lots of fresh crusty bread, a

nice tossed salad, and a big blob of natural yoghurt or guacamole

Skinny Mashed Potatoes (Low Fat)

5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)

2 cans (14 1/2 ounces each) Swanson Chicken Broth (3 1/2 cups)

Generous dash pepper

In medium saucepan place uncooked potatoes and broth. Over high heat,

heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or

until potatoes are tender. Drain, reserving broth.

Mash potatoes with 1 1/4 cups broth and pepper. If needed, add

additional broth with potatoes until potatoes are desired


Makes about 6 servings