Avocado Salad-Topped Steak Tacos

1/4 cup extra-virgin olive oil
1 1/2 teaspoons chili powder
1 pound skirt steak, halved crosswise (or whatever you have)
Salt and Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados-halved, pitted and cut into small cubes
1/2 onion, thinly sliced
12 taco shells

Preheat a grill pan over medium-high heat. Whisk together 1 tbsp olive oil and the chili powder, then rub all over the steak; season with salt and pepper. Add to the grill pan and cook turning once, until grill marks appear, about 5 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice and remaining 3 tablespoons of olive oil; season with salt and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.

**We just cubed steak and sauteed it in the spice mixture (for simplicity). We also added a bit of cheese because they seemed naked without it. The onion was on the side to add as each person chooses. They were SO, SO GOOD!

Mom's Candied Steak & Porcupine Meatballs

Candied Steak

1 1/2 lbs round steak cut into 1"x3" pieces
1/4 cup brown sugar
1/2 cup ketchup
1 1/2 tbs worcestershire sauce
1 cup of water

Season your meat. I use a steak rub, you can use whatever you normally use on steak. If you don't have a normal, use salt and pepper. Brown steak pieces in approx 1 tbs of... I use olive oil, but you can use shortening or veggy oil. Mix ketchup, water, worsestershire and sugar. Pour over steak and simmer over low heat for 45 minutes. Here's the tought part for me... don't let the liquid cook away. Add water if necessary. Serve over your choice of carbs. I prefer rice, but potatoes, pasta would also work. Enjoy!

Porcupine Meatballs

1 1/2 lbs ground beef
3/4 cup uncooked rice
1/4 cup milk or water
2 tbs chopped onion
1/4 - 1/2 tsp salt
1/2 tsp celery salt
1/4 tsp garlic salt
Dash of oregano

sauce
8 oz can tomatoe sauce
1/2 cup water
1 1/2 tsp worcestershire sauce

Mix beef rice, milk, onion and seasonings. Form into 8 balls (I don't like them this big, so we make like 20 meatballs with this amount.) Fry meatballs in shortening, olive oil, whatever until brown, but not crusty. Mix sauce in bowl and pour over meatballs and cover. (I like lots of sauce, so I multiply the sauce by 3. I also really like it made with Hunts garlic, basil and oregano sauce.) Simmer for 45 minutes on low.