*CHIPOLTE BEEF STEAKS (allow marinade time)

1-1/2 lbs. beef flank steak

Marinade:
3 chipotle chiles, seeds removed (canned) 
2 tsp. chipotle sauce (from can)
1 (14.5 oz) can diced tomatoes
1 orange (juiced)
1/3 cup lime juice
2 Tbsp. white wine vinegar
1 Tbsp. canola oil
1 tsp. dried oregano
1/2 tsp. salt

Combine marinade ingredients in a blender. Blend until smooth. Place beef and marinade in a large resealable plastic bag; turn steak to coat. Marinate in refrigerator 6 hours or overnight. Remove steak and discard marinade. Grill or broil steak until desired doneness. 15-20 minutes for medium.


TWICE BAKED POTATOES

(Note: Recipe has been created using just 1 potato so it will be easier to double or triple the ingredients depending on family size.)

1 medium baked potato
garlic salt
2 Tbsp. milk
2 Tbsp. sour cream
1/2 Tbsp. butter
1 Tsp. dried chives
1/8 tsp. salt
1 Tbsp. shredded cheddar jack cheese

Preheat the oven to 375 Degrees.

Wash the potatoes and dry well. Prick the skin several times with a fork and very lightly coat with canola oil. Bake potatoes for 45 minutes to 1 hour, depending on size. Let the potatoes cool slightly so you can handle.

Cut the baked potatoes in half lengthwise. Using a spoon, gently scoop (or scrape) out the flesh from each potato half into a medium bowl.

Add milk, sour cream, butter, dried chives, and salt to the potatoes. Mash with a potato masher until creamy.

Again, lightly coat the skins with a small amount of oil and sprinkle lightly with garlic salt. Spoon mashed potato mixture back into the potato shells. Sprinkle the top of each stuffed potato with cheese. Place the potatoes on a cookie sheet and bake for an additional 15 to 20 minutes in a 400 degree oven.