If you're in the mood for Mexican food, you should try this recipe. It's low in fat and calories and it offers a little bit of sweet flavor while adding a hint of a bite. If you like it hotter, just add some red pepper flakes.
Chipotle Flank Steak Tacos With Pineapple Salsa
Ingredients
- 12 soft corn tortillas
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chipotle chili powder plus 1 pinch, divided
- 1 teaspoon Kosher salt, divided
- 1 pound flank steak beef, trimmed of fat
- 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
- 1 red bell pepper, finely diced
- 1/2 cup minced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons red-wine vinegar
Preparation
- Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
- Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
- Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.
Makes 6 servings.
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I came home from work the other evening craving chicken. I knew I had chicken in the freezer but couldn’t think of how to cook it. I wanted something easy and tasty and didn‘t want to go through a big ordeal. So I pulled out my trusty home made recipe box and thumbed through it until I came across this recipe. Thankfully I had everything on hand, including the tomato soup. So I thought I’d try it and see how it came out. I ended up adding a couple of personal touches to spruce it up a little, but this is a great base recipe that leaves plenty of room for personal touches.
All you need is:
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breasts halved
1 can tomato soup
½ cup milk (I used 1% for less fat)
2 tablespoons grated Parmesan Cheese
1/8 teaspoon red pepper flakes (my personal touch)
½ teaspoon dried basil leaves, crushed
¼ teaspoon garlic powder or 2 cloves garlic, minced
4 cups hot, cooked pasta (tube shaped or spaghetti is good too)
*This recipe is good with a can of diced tomatoes or sun dried tomatoes
HEAT oil in skillet.
ADD chicken and cook until browned.
ADD soup, milk, cheese, basil, and garlic and heat to boil.
COVER and cook over low heat for 5 minutes or until chicken is done.
SERVE with pasta.
*Serves 4
Use cooking spray, to coat baking sheet
30 ounce can beans, black, rinsed
1 teaspoon cumin, ground
1 cup whole kernel corn, frozen, thawed
1/4 cup fine, dry bread crumbs
1/3 cup bread crumbs, fine, dry
2 cups tomatoes, finely chopped
2 medium scallions (green onions), sliced
1/4 cups freshly chopped cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 medium avocado, diced
Preparation
1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs.
3. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
4. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 small 1/2-cup balls. Press each bean ball lightly into the breadcrumb mixture, turning to coat. Place on the baking sheet.
5. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes and serve salsa with croquettes.
When cooking fanatics around the world think of the holy trinity of food groups, they think of the three main ingredients that the cuisines are based on. Each region has their own special holy trinity and unique way of cooking them. For example, the holy trinity in Cajun and Creole style of cooking consists of onions, celery and peppers. Cajun cooking came from the Acadian settlers who merged local foods with their own while Creole cooking was derived from European styles of cooking. To find out more on Cajun and Creole cooking and to get tasty recipes, go to
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