1. Remove the steak from the fridge. Pat it dry with a paper towel. Sprinkle with a good helping of Guerande gray salt on each side of the steak. Add fresh ground pepper to taste as well. Set aside and let sit out on the counter for 20-30 minutes.

2. Using a pizza cutter, cut the tortillas into eights if using fresh. Fry in hot canola oil. Not smoking hot, just hot enough to fry quickly and evenly. Fry in batches. Place the fried chips on a grate over a baking sheet with paper towels to catch the extra grease. Quickly sprinkle with Fleur de Sel salt. Start frying the next batch. When all the chips are fried prepare the condiments, then cook the steak.

3. Turn the oven to 500 degrees. Fry the steak in a tiny bit of Canola oil over medium high heat preferably in a Cast Iron skillet. Cook for 4 minutes on each side. Place butter on top of the steak and put the pan in the hot oven for 4 more minutes. Remove from the oven and place the steak on a platter or cutting board with grooves to rest. Cover to keep warm.

4. Grate all cheese. Take the 2 cups Gouda and toss it with 1 tablespoon of corn starch or flour. Set aside.

5. In a small pan, add the cream. Turn the heat to low. When the cream is warm, slowly add the Gouda with corn starch as it melts into the cream. When melted, add the worcestershire and vinegar. Stir with a spatula. Keep warm.

6. Slice the steak into thin slices. Remove any fat.

7. Choose an oven proof platter. Place the warm chips on the platter. Add the grated cheddar cheese. Place under the broiler until melted.

8. Dot the chips with the steak. Now top with the warm Gouda and cream.

9. Serve with all the condiments of choice. Eat this while it's still nice and warm.

1. Pre-heat oven to 350°.
2. In a medium size pan over medium heat, brown the ground beef. Add the onions, garlic and green pepper if using, stir and cook until soft.

3. Add the tomato sauce, fresh tomato, corn, black olives, chili powder, cumin and salt. Add 1 1/4 cups beef broth. Stir. Turn the heat down to low and simmer about 5 - 10 min. Add in the cheese and stir until melted.

4. Pour into a buttered 8x8 in. baking dish.

Prepare the topping

1. Stir together the instant Corn Masa, chicken broth, baking powder, salt, and melted butter.
2. Spread evenly on top of casserole. Bake uncovered at 350 about 30 minutes.
3. Pass the sour cream.

Lime Ranch Dressing:

1. Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.

2. Keep refrigerated until ready to use. Serve at room temperature.

Sweet Pork:

1. Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.

2. Drain all the water off the roast and divide the roast into 4 sections.

3. Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.

4. Shred pork with a fork.

5. Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.

Sweet Pork Salad:

1. Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.

2. Place the flour tortilla in a one-serving size pasta bowl.
3. Top with shredded pork.
4. Food Nanny Lime Rice or Mexican Rice (Book #1).
5. Black Beans.
6. Romaine lettuce, chopped.
7. Fresh Roma tomatoes, chopped.
8. Avocado, chopped.
9. Corn tortilla strips, available in any store.

10. Lime Ranch Dressing over all. Serve immediately.

1. Mix everything in a blender or food processor. Pulse it if you like it chunkier.

1. To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.

1. On top of the stove over low to medium heat stir together these ingredients in order given.

   Milk, 1 cup cream, Chocolate, Vanilla, Cinnamon Stick, and Cayenne Pepper

2. Heat until hot. Not boiling, stirring often with a wooden spoon

3. Turn the heat off, be careful not to scorch the hot chocolate. Keep the heat very low if not turned off.

4. Whip the second 1 cup of cream with an electric mixer until it starts to thicken. Add 1/2 teaspoon vanilla and sugar to taste, continue beating the cream until its thick but still creamy.

5. Place the whip cream in a cute bowl, and sprinkle with cinnamon.

6. Pour the hot chocolate into desired cups. Garnish with whip cream. Add more cinnamon if desired, or let guests put desired amounts of whip cream on their hot chocolate.

Cut the chicken into bite-size pieces. Melt the butter in a soup pot over

1. medium heat. Cook and stir the chicken until slightly browned and no longer
2. pink. Add the garlic and cook for 30 seconds.

Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a

1. boil. Decrease the heat, cover, and simmer for 20 minutes.

To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and

1. soup. Top with a dollop of sour cream.

1. 1. Slice ranchera or flap meat across the grain into 1/2-inch-wide strips. If using flank or skirt steak, first slice it very thinly and then cut it into 1/2-inch-wide strips. Put the meat into a skillet with just enough water to cover. Sprinkle with the 1 teaspoon salt. Bring to a boil, then decrease the heat to medium-low and cook for about 6 minutes. Add the onion and two of the minced garlic cloves. Add water as necessary to keep the meat and onion barely covered. Continue to simmer until the meat is very tender, about 20 minutes.

2. 2. Meanwhile, put the chiles in a saucepan and add water to about half full. Bring to a boil and cook until the chiles are very tender, 10 to 15 minutes. Add hot water as necessary to keep the water level about the same. Remove the chiles to a cutting board, reserving the water. Set aside

3. 3. When the meat is very tender, continue to cook, allowing the water to evaporate. When the water is almost gone, remove the meat to a small platter and cover to keep warm or place in a warm oven until serving time.

4. 4. Cut the chiles in half lengthwise and then in thirds, discarding the stems, and puree in the blender or food processor with the remaining minced garlic. The chiles are likely to have retained enough water from boiling to make a creamy sauce, although you may need to add a small amount of the reserved chile water. Add the 1/4 teaspoon salt to taste. Spoon the sauce into a small serving bowl.

5. 5. Heat the tortillas, one at a time, in a small skillet over high heat. Heat each one for a few seconds, flip it over, and heat the other side. Stack the heated tortillas on a plate or in a cloth-lined basket.

1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium-high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

2. Heat 3/4 cup of canola oil in a small skillet over medium-high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on paper towels. Place the tortilla in the oven to keep warm. Repeat with the remaining tortillas, putting each one into the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)
3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa and lime.