I might even start cooking again!!

I tried the marinade on chicken for fajitas today. DH didn't like it, DD loved it, and I didn't mind it. I prefer my fajitas a little bit spicier. I used an extra 1/2 tsp of chipotle powder. Actually it's Chipotle Mango. It was really spicy when I tasted it with my finger, but it wasn't spicy enough when it was all cooked. I think the reason DH didn't like it is because he doesn't like chicken with lemon... or lime.. and you really taste the lime. I think cumin would be good if it was added. It would give it a nice smoky flavour.

Funny you should mention braciole Ann I had this recipe drop into my inbox Braised Beef Braciola Stuffed with Basil and Mozzarella by Tony Rosenfeld from Big Buy Cooking This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale. more about: flank steak kosher salt black peppercorns mozzarella Parmigiano Reggiano breadcrumbs basil olive oil onions tomatoes crushed red pepper flakes white button mushrooms One 2 lb. flank steak Kosher salt and freshly ground black pepper 1 cup grated mozzarella 3/4 cup freshly grated Parmigiano-Reggiano 1/3 cup fine, dry breadcrumbs 12 large basil leaves, torn into pieces 1/4 cup olive oil 1 large yellow onion, cut into thin strips (about 1-1/2 cups) 1/2 cup red wine One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano) 1/4 tsp. crushed red pepper flakes 8 oz. white mushrooms, quartered Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll�"style with the stuffing inside. Secure with kitchen twine in five or six places. Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables. Serve with Sautéed Broccoli Raab or Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate). I also have a great recipe for a beef and broccoli Chinese dish that it may work for...marinated in soy sauce. Off to buy New York Strips.....

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.