Steak Tacos with Lime Mayo

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)

Ingredients:

20 baby sweet peppers
Cooking spray
1 teaspoon ground chipotle chile pepper
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 (1-pound) flank steak, trimmed
3 tablespoons canola mayonnaise
the zest and juice of 1 lime
2 garlic cloves, mined
8 (6-inch) corn tortillas
1/2 cup refrigerated fresh salsa
2 ounces queso fresco, crumbled (about 1/2 cup)

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Mussels in White Wine Garlic Sauce

It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home.

I guess my subconscious was channeling a craving for Bona Cucina‘s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.

Ingredients – serve 2 as an appetizer, multiply as needed (get all ingredients here):

1 dozen mussels, scrubbed and debearded
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon olive oil
2-4 garlic cloves, minced (depending on how much you want to offend those around you)
1 shallot, minced
Chopped parsley
2 tablespoons butter

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Lemony Chicken Saltimbocca

I have quite the aversion to pig products (pork, ham, pancetta, etc) and my poor boyfriend usually just has to suffer through dinner without these ingredients. But the January/February issue of Cooking Light had a recipe for Lemony Chicken Saltimbocca that looked delicious, so I decided to finally treat him to a little bit of prosciutto. (I hope he doesn’t get used to this!)

Ingredients:

4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
Extra dried sage (if you want a bit more sage taste)
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
2/3 cup fat-free, lower-sodium chicken broth
1/2 cup fresh lemon juice
1 teaspoon cornstarch
4 oz angel hair pasta