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Juicy Grilled Flank Steak Tacos with Fresh Corn Salsa and a Creamy Lime Sauce

**Ingredients:**

 1 ½ lbs flank steak 
 2 tbsp olive oil
 2 tbsp lime juice 
1 tsp smoked paprika
1 tsp garlic powder                                                                                                                                                                                                                                                     1 tsp cumin
 ½ tsp chili powder 
 Salt and pepper to taste
 8 small corn tortillas 

Corn Salsa
 1 ½ cups grilled corn kernels (about 2 ears) 
 ½ red onion, finely chopped 
 1 jalapeño, finely diced (seeds removed for less heat) 
 ½ cup cherry tomatoes, diced 
 ¼ cup fresh cilantro, chopped 
 Juice of 1 lime 
 Salt to taste

Creamy Sauce
 ½ cup sour cream
 1 tbsp lime juice 
 ½ tsp garlic powder 
 ½ tsp cumin
 Salt and pepper to taste

Directions:

1. Marinate the Steak:   In a bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Coat the flank steak in the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
2. Grill the Steak:  Preheat the grill to medium-high heat. Grill the steak for 4-5 minutes per side or until desired doneness is reached. Let it rest for 5 minutes before slicing thinly against the grain.
3. Prepare the Corn Salsa:  While the steak rests, mix grilled corn, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Let the flavors meld.
4. Make the Creamy Sauce:  Whisk together sour cream, lime juice, garlic powder, cumin, salt, and pepper in a small bowl.
5. Warm the Tortillas:  Heat the corn tortillas on a dry skillet or directly over the flame for 30 seconds per side.
6. Assemble the Tacos:  Fill each tortilla with sliced steak, top with corn salsa, and drizzle with the creamy sauce. Garnish with extra cilantro if desired.

Club Sandwich Pasta Salad

 

For the Pasta Salad:
  • 12 oz pasta (rotini, bowtie, or penne work best!) 
  • 1½ cups cooked chicken breast, diced (rotisserie chicken works great for convenience!) 
  • 1 cup cooked turkey bacon, crumbled (for a smoky, crispy touch!) 
  • 1 cup cherry tomatoes, halved 
  • 1 cup shredded lettuce (adds crunch and freshness!) 
  • ½ cup shredded cheddar cheese (for that cheesy goodness!) 
  • ¼ cup red onion, finely diced (adds a sharp, tangy bite!) 
For the Creamy Dressing:
  • ½ cup mayonnaise (for a classic creamy base)
  • ¼ cup Greek yogurt or sour cream (adds tanginess and a lighter texture)
  • 1 tablespoon Dijon mustard (enhances the flavor with a slight kick!)
  • 1 tablespoon red wine vinegar (balances the richness with acidity)
  • 1 teaspoon garlic powder (adds depth of flavor)
  • 1 teaspoon onion powder (for extra seasoning)
  • Salt & black pepper, to taste 
  • 1 tablespoon fresh parsley, chopped (optional, for a herby freshness!) 
Step-by-Step Instructions 
1. Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Drain, rinse under cold water, and let it cool completely.
2. Make the Dressing
  1. In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, red wine vinegar, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Taste and adjust seasoning if needed.
3. Assemble the Pasta Salad
 

 

Sausage, Egg, and Cheese Breakfast Roll-Ups

 

Ingredients:
- 8 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 8 breakfast sausage links
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
Instructions:
1. In a medium bowl, whisk together eggs, milk, salt, and pepper.
2. Scramble the eggs in a skillet over medium heat until cooked through.
3. Cook the breakfast sausage links according to package instructions.
4. To assemble the roll-ups, place a spoonful of scrambled eggs, a cooked sausage link, and a sprinkle of cheese onto a tortilla. Roll up tightly.
5. Place the roll-ups seam-side down on a baking sheet lined with parchment paper.
6. Bake in a preheated oven at 350°F for 10-12 minutes, or until the cheese is melted and the tortillas are lightly golden brown

Golden Crispy Fish Batter 
Ingredients:

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
1 cup cold sparkling water (or cold beer for a beer batter)
1 tablespoon vegetable oil (plus extra for frying)
Instructions:

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika until well combined.
Make the Batter:

Gradually pour in the cold sparkling water (or beer), whisking as you go. Continue until the batter is smooth and free of lumps. If the batter is too thick, add a little more sparkling water to thin it out.
Prepare the Fish:

Pat the fish fillets dry with paper towels. This will help the batter stick better. You can use any firm white fish like cod, haddock, or tilapia.
Fry the Fish:

Heat oil in a deep fryer or large skillet to 350°F (175°C). You want enough oil to submerge the fish for even cooking.
Dip each fish fillet into the batter, coating it evenly. Carefully place the battered fish into the hot oil. Fry in batches if necessary to avoid overcrowding.
Cook the fish for about 4-5 minutes per side, or until golden brown and crispy. The batter should puff up and become light and crunchy.
Drain and Serve:

Remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as tartar sauce, or alongside fries for a classic fish and chips meal!

Soy Garlic Ribs
Ingredients:
- 2 pounds pork ribs
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 teaspoons grated ginger
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped scallions for garnish (optional)
# Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, garlic, brown sugar, rice vinegar, vegetable oil, ginger, black pepper, and red pepper flakes (if using).
3. Add the pork ribs to the bowl and toss to coat with the marinade.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the ribs on the baking sheet in a single layer.
5. Bake the ribs for 25-30 minutes, or until they start to brown.
6. While the ribs are baking, prepare the glaze by whisking together the marinade and 2 tablespoons of water in a small bowl.
7. After the ribs have baked for 25-30 minutes, brush them with the glaze and continue baking for an additional 10-15 minutes, or until the ribs are caramelized and sticky.
8. Remove the ribs from the oven and garnish with sesame seeds and chopped scallions (if using).
9. Serve the Soy Garlic Ribs hot and enjoy!
# Tips:
- You can adjust the amount of garlic and ginger to your taste.
- If you prefer a thicker glaze, you can reduce the amount of water or add a little cornstarch to the glaze.
- You can also grill the ribs instead of baking them, just brush them with the glaze during the last 5-10 minutes of grilling.

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