Ingredients: -4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each) -1/2 teaspoon coarse grind black pepper -1 package (5 ounces) mixed baby salad greens -1 medium red or green pear, cored, cut into 16 wedges -1/4 cup dried cranberries -Salt -1/4 cup coarsely chopped pecans, toasted -1/4 cup crumbled goat cheese (optional) Honey Mustard Dressing: -1/2 cup prepared honey mustard -2 to 3 tablespoons water -1-1/2 teaspoons olive oil -1 teaspoon white wine vinegar -1/4 teaspoon coarse grind black pepper -1/8 teaspoon salt Instructions: 1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally. 2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. 3.…

Ingredients: -4 ribeye steaks (1/2 in) -1/4 teaspoon pepper -1/4 teaspoon salt -4 tablespoons butter (divided) -3 teaspoons green onions, chopped -1 teaspoon prepared mustard -1 teaspoon lemon juice -1 1/2 teaspoons Worcestershire sauce -1 teaspoon parsley -1 teaspoon fresh chives, minced Instructions: 1. Sprinkle steaks with salt and pepper. 2. Heat 2 T butter in skillet,stir in onions and mustard. 3. Add steaks. 4. Cook for 3 minutes on each side. 5. Remove to serving platter and keep warm. 6. To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter. 7. Cook for 2 minutes. 8. Add parsley and chives. 9. Pour over steaks.

Ingredients: -4 boneless beef ribeye steaks, cut 1 inch thick (about 8 ounces each) -Spicy Black Bean Salad (recipe follows) Marinade: -2/3 cup thick and chunky salsa (mild, medium or hot) -1/4 cup fresh lime juice -1 tablespoon vegetable oil -1 tablespoon dried oregano leaves, crushed -2 cloves garlic, minced Spicy Black Bean Salad Ingredients: -1 can (15 ounces) black beans, rinsed and drained -1 large orange, peeled, cut into 1/2-into pieces -1/3 cup thinly sliced green onions -1/4 cup fresh lime juice -2 tablespoons vegetable oil Instructions: 1. Combine ingredients in medium bowl, mixing gently but thoroughly. Makes 2-1/4 cups. Instructions: 1. Combine marinade ingredients in medium bowl. Place beef steaks in food-safe plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile prepare Spicy Black Bean Salad. 2. Remove steaks from marinade; discard marinade. Place steaks on grid over…

Ingredients: -2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each) -2 teaspoons course ground black pepper -1 teaspoon salt Fresh Tomato Tapenade: -1 cup cherry or grape tomatoes, cut in half -1 can (2-1/4 ounces) sliced ripe olives, drained -1/4 cup chopped fresh basil -3 tablespoons shredded Parmesan cheese Instructions: 1. Press pepper evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. 3. Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl. 4. Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade. Makes 2 to 4 servings.

Ingredients: -2 beef ribeye steaks, cut 3/4 inch thick (about 9 to 12 ounces each) -Salt and pepper -1 package (8 ounces) cremini or button mushrooms, cut in half -1 teaspoon dried thyme leaves, crushed -3/4 cup balsamic vinegar -2 tablespoons butter -1/4 teaspoon salt Instructions: 1. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 3/4-inch thick steaks 8 to 10 minutes (1-inch thick steaks 12 to 15 minutes) for medium rare to medium doneness, turning once. Remove steaks; keep warm. Season with salt and pepper, as desired. 2. Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in…

Ingredients: -2 beef ribeye steaks or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) -1/2 teaspoon coarse grind black pepper -2 teaspoons chopped fresh thyme (optional) Sauce -1 tablespoon butter -4 ounces mixed wild mushrooms, sliced -1 teaspoon minced garlic -1 can (14 to 14-1/2 ounces) ready-to-serve beef broth -1/3 cup dry red wine -1 tablespoon cornstarch -1 tablespoon sun dried tomato spread -1/4 teaspoon pepper -Salt Instructions: 1. For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside. 2. Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom…

Ingredients: -3 beef ribeye steaks, cut 1 inch thick (about 2 pounds) -6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each) -2 tablespoons finely chopped fresh oregano -1/2 teaspoon ground red pepper -2 medium yellow squash, cut into 1-inch pieces -3 tablespoons butter, melted -1 tablespoon minced garlic -Salt and ground black pepper Instructions: 1. Place potatoes in a 2-quart microwave-safe dish. Cover and microwave at HIGH 2 to 4 minutes or until just under fork tender. Cool slightly. 2. Meanwhile combine oregano, red pepper and garlic in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside. 3. Alternately thread vegetables onto six 8-inch metal skewers. 4. Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with some of the seasoned butter. Grill steaks, uncovered, 11…

Ingredients: -1 beef Porterhouse or T-bone steak, cut 1 inch thick (about 1 pound) -1 package (10 ounce) frozen twice-baked potatoes, any variety Seasoning: -1/2 teaspoon garlic salt -1/4 teaspoon seasoned pepper Instructions: 1. Cook potatoes according to package directions; keep warm. 2. Meanwhile combine seasoning ingredients: press evenly into both sides of beef steak. 3. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 14 to 17 minutes for medium-rare to medium doneness, turning once. 4. Trim fat from steak. Remove bone; carve steak crosswise into slices. Serve with twice-baked potatoes. Makes 2 servings.

Ingredients: Meatloaf: -1-1/2 pounds ground beef -1 can (8 ounces) tomato sauce -1 cup soft bread crumbs -1 egg -1 small onion, finely chopped -2 teaspoons Worcestershire sauce -1 teaspoon dried thyme leaves, crushed -1/2 teaspoon garlic salt -1/4 teaspoon pepper Topping: -1 tablespoon packed brown sugar -1 teaspoon dry mustard Instructions: 1. Heat oven to 350°F. Measure 1/4 cup tomato sauce; combine with topping ingredients. Set aside. 2. Combine remaining tomato sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thoroughly. 3. Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf. Bake in 350°F oven 1 hour to medium (160°F) doneness, until not pink in center and juices show no pink color. 4. Let stand 10 minutes before cutting. Cut into slices. Makes 6 servings.

Ingredients: -1 beef ribeye roast, small end (4 to 6 pounds) -2 tablespoons chopped fresh thyme -2 tablespoons garlic-pepper seasoning -2 tablespoons minced shallot -2 teaspoons chopped fresh thyme -1 cup dry red wine -2 teaspoons country Dijon-style mustard -1 tablespoon butter, softened -Salt and pepper Instructions: 1. Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast. 2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. 3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.…

Ingredients: -1-1/2 pounds beef for stew, cut in 1-1/4-inch pieces -1 tablespoon olive oil -1 cup prepared thick-and-chunky salsa -2 tablespoons packed brown sugar -1 tablespoon reduced-sodium soy sauce -1 clove garlic, minced -1/3 cup chopped fresh cilantro -2 tablespoons fresh lime juice -2 cups hot cooked rice Instructions: 1. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan. 2. Stir in salsa, sugar, soy sauce and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in cilantro and lime juice. Serve over rice.

Ingredients: Meatloaf: -1 1/2 pounds lean ground beef- -3/4 cup soft bread crumbs -1 egg -1 teaspoon salt -1/8 teaspoon pepper Filling -1 package (10 ounces) frozen chopped spinach, defrosted, well drained -1/2 cup shredded part-skim mozzarella cheese -3 tablespoons grated Parmesan cheese -1 teaspoon dried Italian seasoning -1/4 teaspoon salt -1/8 teaspoon garlic powder Topping: -3 tablespoons ketchup -1/4 cup shredded part-skim mozzarella cheese Dried Italian seasoning (optional) Instructions: 1. Heat oven to 350°. In medium bowl, combine filling ingredients; mix well. Set aside. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly. 2. Place beef mixture on waxed paper and pat into 14 x 10-inch rectangle. Spread filling over beef, leaving 3/4-inch border around edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan. 3. Bake in…

Ingredients: -1 beef tri-tip roast (1-1/2 to 2 pounds) -1 tablespoon olive oil -12 small red-skinned potatoes, halved -2 medium red, yellow or green bell peppers, cut into eighths -2 medium sweet onions, cut into 1-inch wedges Seasoning: -2 cloves garlic, minced -1 teaspoon dried rosemary -1/2 teaspoon salt -1/4 teaspoon pepper Instructions: 1. Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss. 2. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. 3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F…

Ingredients: -1 well trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) -salt and pepper -4 to 5 medium carrots, cut into 3 x 1/4 x 1/4-inch strips -1 small rutabaga, cut into 3 x 1/4 x 1/4-inch strips -1/2 cup water -2 tablespoons butter -1 tablespoon packed brown sugar -1 tablespoon fresh lemon juice -1/2 teaspoon grated lemon peel -1/4 teaspoon dried dill weed -1/4 teaspoon salt Instructions: 1. Heat oven to 350°F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. 2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to…

Ingredients: -1-1/4 pounds boneless beef top round or top sirloin steak, cut 1 inch thick -2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up -1-1/2 teaspoons cornstarch dissolved in 1/2 cup water -2 tablespoons vegetable oil -1/2 pound broccoli florets -2 medium carrots, thinly sliced -1 teaspoon grated orange rind (optional) Instructions: 1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss. 2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. 3. Heat remaining oil in same skillet over medium-high heat until hot. Drain beef,…

Ingredients: -4 tablespoons jerk sauce, found in the dressing section of grocery -2 large chicken breasts, boneless -1 plantain, sliced -4 oz okra, cut into 1/2? round -2 red jalapenos, sliced -1 tablespoon extra virgin olive oil -3 tablespoons white wine -2 tablespoons butter Instructions: 1. Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon. 2. Go ahead & get your grill heated up. 3. In a large skillet- deep fry plantain slices until golden brown, set aside.  4. Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside. 5. While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes. 6.…

Ingredients: FOR THE CHICKEN -2 skinless chicken breasts (Appon listed chicken wings/chicken legs) -2 Tbsp Dark soy -2 Tbsp Light soy -2 Tbsp Oyster sauce -2 Tsp Sugar -2 Tsp Salt -1 Tsp White pepper -1 Tsp Black pepper FOR THE RICE -3/4 Cup Thai Jasmin rice -7oz Coconut milk -150ml Water -1/2 Tsp Sugar -Pinch of salt -2 Spring onions, finely sliced -1 Tbsp Corriander, chopped Instructions: CHICKEN PREPARATION  1. Mix the dark soy, light soy, oyster sauce, sugar, white pepper and black pepper together and pour over the chicken breasts and allow to marinade for 1-2 hours. 2. Grill the chicken basting occasionally with the marinade until cooked through (about 30-40 minutes). RICE PREPARATION 1. Add the water, coconut milk, sugar and salt into a pan, heat until the sugar has melted. 2. Add the rice to the pan, bring to the boil, cover and reduce the heat.…

Ingredients: -4 tablespoons butter, divided -1 medium onion, chopped -2 cloves garlic, minced -1 shallot, chopped -1 pd shiitake mushrooms, stems discarded & caps sliced -2 bunches fresh spinach, washed, stems removed & chopped -3 tablespoons all-purpose flour -3 cups whole milk -8 oz Gruyere cheese, shredded -1 teaspoon salt -1/2 teaspoon pepper -4 cups white rice, cooked & hot -3 cups chicken breast, cooked & shredded Instructions: 1. Preheat your oven to 375 F, or 190 C. 2. In a large skillet- heat 1 tablespoon butter over medium-high heat.  3. Add onion and cook until softened.  4. Stir in garlic & shallots, cook for 2 minutes.  5. Add shiitakes and cook about 8 minutes, or until softened. 6. Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt.  7. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken…

Ingredients: -3-pound boneless pork shoulder (Boston Butt) roast -2 teaspoon Italian seasoning -1 teaspoon fennel seed, crushed -1 teaspoon salt -1/2 teaspoon celery seed -1/2 teaspoon ground black pepper -2 large potatoes, peeled and cut into 3/4-inch slices -4 garlic cloves, peeled and sliced -3/4 cup beef broth (or water) Instructions: 1. Mix together seasonings and rub over all surfaces of pork roast.  2. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.  3. Place potatoes and garlic in 3 1/2-4 quart slow cooker, pour broth over and top with browned pork roast.  4. Cover and cook on Low for 8-9 hours, until pork is very tender.  5. Slice pork to serve with vegetables and juices.  Makes 6-8 servings

Ingredients: -8-10 slices bacon, crispy cooked and crumbled -3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup) -1 cup chopped leafy green lettuce -2 tablespoons chopped fresh basil leaves -1 clove garlic, minced -1/4 teaspoon salt -1/4 teaspoon ground pepper -Approximately 1/3 cup olive oil -1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices -1/3 cup favorite crumble cheese, blue cheese or feta (optional) Instructions: 1. In medium bowl, stir together all topping ingredients; set aside.  2. Brush olive oil on both sides of bread slices; place on baking sheet.  3. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.  4. Spoon about 1 tablespoon topping on each toast round. Makes about 24 appetizers.

Ingredients: -4 pork chops, 3/4-thick each -1/4 cup apricot preserves -2 teaspoons curry powder Chunky Apricot Sauce: -4 fresh apricots, seeded and chopped -2 tablespoons apricot preserves -2 teaspoons stemmed and chopped fresh cilantro leaves Instructions: 1. In small bowl, combine 1/4 cup apricot preserves and curry powder.  2. Brush over both sides of pork chops.  3. Place on pre-heated medium-hot grill.  4. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F.  5. Meanwhile, combine apricots, preserves and cilantro.  6. When ready to serve, spoon Chunky Apricot Sauce over pork chops.  Makes 4 servings.

Ingredients: -2 pounds lean ground pork -1 cup ice water -1/4 cup soy sauce -1/4 teaspoon freshly ground black pepper Instructions: 1. Heat oven to 375 degrees F.  2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. 3. Shape into 3/4 -inch balls (mixture will be fairly soft and balls will not be perfect).  4. Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan. 5. Bake for 20-30 minutes.  6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch). Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.  Makes about 7 dozen meatballs

Ingredients: -4 pork chops, about 3/4-inch thick -3/4 cup Italian dressing -1 teaspoon Worcestershire sauce Instructions: 1. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).  2.Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.  Serves 4.