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Perfect Flat Iron Steak

Reviewed: Jan. 2, 2008
My mother-in-law sent this recipe to me recently. While over at her house during the holidays, she made this for the family. It was WONDERFUL! I ate it up. It was nice, because she could cook the meat to the "doneness" of everyone's liking. My husband and I prefer medium-rare or medium-well. My in-laws prefer their meat more well-done. It was SO tender! She, too, followed the recipe to a tee. I will definitely be looking for flat-iron steak at the grocer in the very near future.
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Absolute Mexican Cornbread

Reviewed: Aug. 9, 2007
Very good! I accidentally put in twice the amount of butter, so I then doubled the remaining recipe ingredients to ensure it would come out okay. I didn't have a second can of creamed corn, so I used white shoepeg corn, drained. I also didn't have another can of chiles. My Mom ate THREE PIECES. This recipe is a keeper. I made this cornbread to go with a very simple Taco Chili recipe. A very easy, filling and flavorful meal. Thanks for such a great recipe!
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Key West Chicken

Reviewed: May 7, 2012
I used this chicken recipe over a taco salad, for a large dinner group last night. I layered the salad in a trifle bowl with: tri-colored tortilla strips on top, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices. I made taco bowls by putting 10-inch flour tortillas over soup cans in the oven, on a baking sheet, baking @ 400 for 10 min, then letting cool completely so they retain their shape. I had the salad again tonight for dinner, trying the chicken on its own w/ the vinagrette dressing… super yummy! (I had cooked the chicken on a grill pan and then cut it into strips to serve with the salad. With the taco salad, I also served taco-seasoned ground beef and had a bottle of Catalina dressing on hand, so people could go “old school” with their taco salad, if they wanted to do so, instead of using the chicken and lime-cilantro vinagrette. (The Catalina bottle never got opened, though...) The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin. Lime-cilantro-vinaigrette I think this Key West chicken and a little of the lime-cilantro dressing drizzled over it could be pretty versatile together, even in different dishes.
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Lime-Cilantro Vinaigrette

Reviewed: May 7, 2012
Great to use for summer entertaining. The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin. Before adding these, the recipe was a little too "bright" and needed some smokiness. I used this recipe over a layered taco salad that included tri-colored tortilla strips, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices. I made the Key West chicken recipe from Allrecipes, as another person suggested. I LOVE these two recipes together! I think this Key West chicken and a little of the lime-cilantro dressing drizzled over it could be pretty versatile together, even in different dishes. (I cooked the chicken on a grill pan and then cut it into strips to serve with the salad. With the taco salad, I also served taco-seasoned ground beef and had a bottle of Catalina dressing on hand, so people could go “old school” with their taco salad, if they wanted to do so, instead of using the chicken and lime-cilantro vinagrette. (The Catalina bottle never got opened, though :) I also made taco bowls by putting 10-inch flour tortillas over soup cans in the oven, on a baking sheet, baking @ 400 for 10 min, then letting cool completely so they retain their shape.
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