Ingredients

• 1 packet (2 1/4 teas) active dry yeast
• 1 cup lukewarm water
• 1 tbs honey
• 2 1/4 – 2 1/2 cups flour
• 1 teas salt
• 1/2 teas garlic powder
• 1 teas oregano flakes
• 2 tbs olive oil, divided, plus more for greasing the bowl
• 1/2 onion, sliced
• 1/2 green pepper, sliced
• 2 round cheesesteak patties 
• 1 tbs Worcestershire sauce
• 2 tbs steak sauce
• 1 jar Classico White Pizza Sauce 
• 6 to 8 slices provolone cheese

Preparation

1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
8. Repeat with remaining dough and ingredients.

Ingredients

• 2 (8) ounce filet mignon
• 3 teaspoons kosher salt
• 3 teaspoons freshly cracked black pepper
• 1 stick of butter (1/2 cup) - ½ stick softened
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon parsley chopped
• 1 Tablespoon rosemary chopped

Directions

1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
2. Season both sides of the steaks with salt and pepper.
3. Preheat your oven to 400*.
4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.

What makes it restaurant style?  it’s cooked in an oven and not on a grill, no matter what they tell you.  It gives them better control over quality and more consistently perfect steaks.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients:

• beef or chicken
• bell peppers
• mushrooms
• onion
• jalapeno peppers (optional)
• small potatoes
• zucchini squash
• 2 cloves fresh garlic
• 2-3 Tbsp olive oil
• lemon or lime juice (juice from ½ of lemon or lime)
• McCormick’s Salt-free Chicken seasoning
• powdered butter flavoring
• 2 Tbsp soy sauce
• lemon pepper seasonings dill

Directions:

1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeños, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Safeway has some great tips

I am a lover of charcuterie boards, or as the less cosmopolitan among us call it, a good old fashioned meat and cheese platter. Charcuterie platters are a great way to put together an appetizer (or a meal) of delicious tasty food, without too much preparation on your part. While you can always just slam some of your favourite meats and nibbles onto a board and call it a charcuterie plate, putting together a truly spectacular board is worth the effort. Here are the elements to make your next charcuterie offering a show-stopper:

1. Meat

The meat needs to be the star of the show — the word “charcuterie” refers to the preparation of the meats. Don’t skimp out on quality here, look for specially prepared sausage and deli-meat and go for a variety of interesting flavours. Choose at least one fairly spicy meat, something milder, and a couple of things in between. Aim for traditional charcuterie varieties like dry-cured salami, prosciutto, or chorizo. You don’t have to go crazy, but make sure you have enough meat for all of your guests (about 55 to 85 g per person) and enough variety to keep everyone happy. If you’re feeling adventurous, add in a nice terrine or jellied meat.

2. Cheese

Again, the keys here are quality and variety. Choose both cheeses that are mild enough to complement the meat and those that are strong enough to be eaten on their own. Have at least one soft cheese and one harder cheese and make sure you include something blue.

3. Breads

This is the last absolute must-have: you need a vehicle for the meats and cheese to find their way to your mouth. Fresh sliced baguette is a good choice, as are artisanal crackers with fruit or nuts baked in — though make sure the flavour of the crackers won’t overpower the other ingredients.

4. Condiments

Here’s where we get fancy! A little smear of mustard or a dollop of fig or berry jam will elevate the flavours of the meat and cheese. Put a couple little pots of condiments on your platter, or if it’s a thick mustard, smear it directly onto the board.

5. Olives and pickles

A little bit salty, a little bit sour, olives and pickles make a great addition to a charcuterie board. Choose plain green or black olives, olives stuffed with garlic or peppers for some extra zip, or an olive tapenade to spread on the crackers. When it comes to pickles, super high quality cornichons are my favourite.

6. Go wild!

From there, feel free to put anything sweet or savory on your platter that will draw out flavours in the meat and cheese. I’ve seen charcuterie boards with pieces of honeycomb, pistachios, roasted almonds, figs, slices of pear and apple, prosciutto-wrapped melon, and even chunks of chocolate.

Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!

A great way to make beef pho in a slow cooker.

• 1 ½ cups of your favorite prepared Mac and Cheese (homemade or from a box)
• 2 lbs. ground beef
• 1/3 cup Beef Marinade
• 6 cheese slices of your choice (Cheddar recommended)
• 1/3 cup of your favourite Bar-B-Q Sauce
• 1 red onion, sliced
• Pickles

1. Prepare the Mac & Cheese according to recipe (or the directions on the box).
2. In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
3. Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
4. Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon barbecue sauce over the mac & cheese and then top with the bun.

Ingredients

• 1/3 pound ground beef
• salt and pepper
• 24 wonton wrappers
• 1 3/4 cups grated Parmesan cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup pasta sauce
• garnish
• basil for (optional)

Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. Brown beef, and season with salt and pepper. Drain.

3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

7. Garnish with basil and serve.

Ingredients

• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) black peppercorns
• 2 tsp (10 mL) coarse salt
• 2 tsp (10 mL) dehydrated minced garlic

Directions

1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.
2. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.

Ingredients

• 3 tb Oil
• 4 lg Onions, chopped
• 2 cl Garlic, crushed
• 1 tb Prepared mustard
• 2 tb Flour
• 1 1/2 c Ale
• 1 Bay leaf
• 2 Sprigs parsley
• 1/4 ts Peppercorns
• 1/2 ts Thyme
• 1 t Salt
• 1 t Sugar
• 1/4 ts Grated nutmeg

1. Preheat oven to 350 deg.F. Trim beef and brown in a skillet in hot oil.
2. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garnish ingredients, tying them in a small piece of cheesecloth. 
3. Add salt, sugar, and nutmeg.
4. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.

Ingredients

• 1 lb Lean ground beef 
• 1/2 cup of chopped onion 
• 1 medium clove of garlic; minced 
• 4 oz mushroom stems & pieces
• 1 can 16 oz stewed tomatoes
• 1 celery stalk; sliced
• 1 carrot; lg, sliced 
• 1 cup of lentils; uncooked
• 3 cup of water 
• 1/4 cup of red wine; optional
• 1 bay leaf 
• 1 ts salt
• 1 ts beef bouillon Instant 
• 1/4 ts pepper
• 2 tb parsley; snipped 

Directions

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.

• 1 cup mayonnaise 
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon sugar

1. Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.  
2. Enjoy on everything!

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

• 3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
• 1/2 cup flour
• 1 tablespoon curry powder
• 2 cloves garlic -- minced
• 1 cup raisins
• 2 apples -- peel, core, slice
• 1 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14 oz can beef broth
• 2 apples, unpeeled, core -- finely chopped
• cooked rice

1. Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
2. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
3. Variation: 3 pounds cubed lean lamb may be substituted for the beef.

Ingredients

• 1 pound flank steak -- diagonally sliced

Marinade:

• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 tablespoons oil
• 4 cloves garlic -- chopped
• 2 teaspoons ginger root -- peeled, grated
• 2 scallions -- chopped
• 2 tablespoons oil
• 1 large onion
• 2 green peppers -- sliced

Directions

1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Ingredients

• 2 teaspoon Ginger -- minced
• 1/2 pound Beef, lean -- strips
• 2 tablespoon Wine -- Shaoxing or dry sher
• 1 1/2 teaspoon Cornstarch
• 3 tablespoon Soy sauce -- dark
• 3 tablespoon Oil
• 1/2 teaspoon Oil -- sesame
• 1 pound Asparagus -- cut into 2″ piece

Directions

1. In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup.
2. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.  Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens.
3. Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.