Bring tasty Tex-Mex to your dinner table—with a twist.

3 cups DOLE Pineapple Premium Orange Juice
2/3 cup finely chopped fresh cilantro
3 large clove garlic, finely chopped
4 tsp ground cumin
4 tsp chili powder
2 tsp paprika
2 tsp oregano leaves, crushed
2 tsp ground red pepper
2 lbs beef skirt steak
1-1/2 lbs red or yellow onions, thinly sliced
1 tbsp cornstarch
6 flour tortillas (9-10 in)
shredded lettuce (for topping)
shredded cheddar (for topping)
sliced serrano chilies (for topping)
guacamole or salsa (for topping)

Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.

Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.

Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.

Combine reserved sauce and cornstarch, in small saucepan. Cook and heat to boiling until sauce slightly thickens.

Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit

Want to bring springtime to the table? Whip up this easy, colourful and tasty coleslaw, a crunchy combo of apples, mango, cranberries and spiced pecans. Tossed up in a tangy vinaigrette, this sweet and tart salad is guaranteed to make the sun shine with every bite.


Spiced Pecans

1½ cups pecan halves
2 tbsp packed brown sugar
1 tbsp melted butter
1 tsp Worcestershire sauce
¼ tsp kosher salt
1/8 tsp garlic powder

Vinaigrette Dressing

2 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar
¼ tsp kosher salt
¼ cup olive oil

2 Granny Smith apples, peeled and cubed
1 tbsp fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cranberries or dried cherries
1 medium mango, peeled and cut into 1/2-inch cubes


1) Preheat oven to 350°F.

2) For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.

3) For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

4) In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Get ready for 4th of July with this super easy (don’t let the rubber gloves fool you) super delicious jalapeño popper recipe! Because the calories don’t count on Independence Day! 


24 small jalapeño chilis
1 (8 oz.) package cream cheese, softened
1 cup grated Cheddar (4 oz.)
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and pepper


Wearing rubber gloves, cut jalapeños in half lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, Cheddar and cilantro, and mix well. Fill half of jalapeños generously with cheese mixture; top each stuffed chili half with an empty chili half.
Warm 2 inches of oil in a large skillet over mediumhigh heat until it reaches 375°F.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip chilis in flour, then eggs, letting excess drip off. Roll each chili in bread crumbs to coat. (Chilis can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375°F before beginning next batch. Serve warm.

Originally posted at MyRecipes

It’s super easy style salsa (try saying that 5 times fast)!

This salsa is healthy, quick, and even better than the restaurant because you made it!


2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice


Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Who likes tortilla chips? We know we do, especially when they’re crispy. This recipe is going to have you wanting to make more, plus these chips are baked, not fried!


*serves 6

8 (12inch) Flour Tortillas, you can also use corn tortillas
1 Tbsp of Vegetable Oil
1 tsp Cumin
1 tsp of Chili Powder
Salt and Pepper to taste


Preheat the oven to 350 degrees
Brush the tortillas on both sides with the vegetable oil and stack them together, cut them into small wedges and place them in a single layer on a couple baking sheets.
Sprinkle over the cumin mixture and pop them in the oven.
Bake for about 10 minutes or until crispy and lightly golden, making sure you rotate the baking sheets half way though for even crispiness.

Serve with your favorite dip and enjoy!

This recipe is loaded with flavor. Seriously. 


3 lbs. baby red potatoes – skin left on-washed, eyes removed and cut in half
1 Tbs. olive oil
½ tsp. salt
¼ tsp. ground black pepper
1 cup mayonnaise
2 cups sour cream
2 cups cheddar cheese – shredded – reserve ½ cup for topping
4 green onions – sliced thin – reserve some for topping
½ lb. bacon (or more – used about 10 pieces in the video and a little for the top)
Salt and pepper to taste


Preheat oven to 450 degrees F
In a large bowl, toss potatoes with olive oil, ½ tsp. of salt and pepper.
Line a baking sheet with parchment paper. Place potatoes on baking sheet in a single layer. Cook for about 25 minutes or until lightly browned. Toss once during cooking to brown evenly. Allow to cool slightly.
While the potatoes are in the oven, cook the bacon until crisp. Drain on paper towels. Chop or crumble into bite size pieces. Save some for the topping. (not shown in video)
Grease a 9×13 baking dish with non stick spray or butter
Place cooking rack in center of oven.
Preheat oven to 350 degrees F, if baking immediately (See note below, to prepare ahead)
In a bowl, combine the mayonnaise and sour cream.
In a large bowl, combine the potatoes, mayonnaise/sour cream mixture, 1 ½ cups of cheddar cheese, most of the green onions and the bacon. Toss to combine. Season to taste with additional salt and pepper.
Pour into prepared dish. Sprinkle top with reserved ½ cup of cheese, some crumbled bacon and green onions.
Place in preheated oven on center rack for about 15 minutes or until cheese melts. Serve hot. Also can be had cold and this dish is great either way, but preferred hot out of the oven and then it can cool down to room temp, if there’s any left! -Goes great with steak, burgers, chicken or you name it! Yum! Enjoy!
Note: Can be made ahead. Prepare recipe up to #10, then cover with plastic wrap or foil and refrigerate overnight or up to 2 days. Before cooking, remove from refrigerator and let sit at room temperature for about 2 hours. Cook as directed.