flank steak tacos

This recipe is super yummy and a nice way to make upscale tacos!

I've also made this with chicken and that's yummy too!

Flank Steak Tacos

2 lbs flank steak

1/2 cup pineapple juice

1/2 cup orange juice

2 minced garlic cloves

1/2 tsp cumin

1/4 tsp thyme

1 chopped onion

1 tsp canola oil

2 tbsp dijon mustard

1/8 cup soy sauce

salt & pepper to taste

2 tsp paprika

2 tbsp red chile powder

Mix all ingredients together and marinate meat for 12 hours.

Barbeque steak to medium-rare.

Cut on bias into small strips.

dijon crusted pork chops

This is another recipe I cut from a magazine (sorry I don't know which one, but I promise to start keeping better track). I love it!!! Kevin actually made it, which can only add to how delicious it was, but he said is was easy to make and it sure was yummy! I'm pretty sure it'll become one of the dishes we make regularly.

Dijon Crusted Pork Chops

4 pork loin chops, 3/4 in thick (about 1 1/2 lbs)

2 tablespoons dijon mustard

3/4 cup seasoned dried bread crumbs

(we didn't use seasoned and it still tasted great)

1 tablespoon canola oil

8 oz egg noodles

1 pkg frozen mixed vegatables

2 tablespoon butter

1/4 teaspoon salt and pepper

Heat oven to 350*. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2-3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5-10 minutes or until cooked through. Meanwhile, in a large saucepan, heat 4 quarts water to a rapid boil over high heat. add noodles and cook according to package directions. add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper, and salt. Serve with pork chops.

ground beef 'n' biscuits

We make this easy dish all the time - it's tasty!

It's from my Taste of Home Test Kitchen Favorites Cookbook

Ground beef 'n' Biscuits

1-1/2 lbs ground beef

 1/2 cup chopped celery

1/2 cup chopped onion

2 Tablespoons flour

1 tsp. salt

1/4 tsp. dried oregano

1/8 tsp. pepper

2 8oz cans tomato sauce

1 pkg (10oz) frozen peas

1 tube regrigerated buttermilk biscuits

1 cup shredded cheddar cheese

In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink and celery is tender, drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to a greased 9x13 inch baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350* for 20 minutes or until biscuits are golden and cheese is melted. Makes 6 servings.

Note: I add an extra cup of cheese into the beef mixture at the same time as the tomatoe sauce and peas.