Great Meals To Gather Around

Ingredients

• 1 package Swift Premium flat iron steak, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 cup packed Italian parsley leaves
• 1/2 cup packed cilantro leaves
• 1 teaspoon dried oregano
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 Fresno chile, chopped

Cooking Directions

1. Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper. Soak bamboo skewers while the grill is heating.
2. In a food processor or blender, combine the parsley, cilantro and oregano and process until finely chopped. With the motor running, pour in the olive oil and vinegar until well blended. Transfer to a bowl and season with salt and pepper.
3. Thread steak onto skewers, sprinkle with salt and pepper and grill until medium-rare, about 6-8 minutes total, turning to brown each side. Drizzle with some of the chimichurri sauce and sprinkle with the chile. Serve additional sauce on the side.

Ingredients

• 2 poblano peppers
• 2 tablespoons vegetable oil
• 1 package Swift Premium caldillo
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced chipotle chile in adobo sauce
• 1 can (28 ounces) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried Mexican or Italian oregano, crumbled
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1/4 cup chopped cilantro
• 2 scallions, thinly sliced
• Lime wedges
• Warm corn tortillas

Cooking Directions

1. Combine the soy, maple syrup, 1 tablespoon of olive oil, ginger and garlic in a 9 X 13 pan. Add the steak and turn to coat. Let stand 15 minutes at room temperature or refrigerate 1 hour.
2. Preheat a grill to high and oil the grates. Remove the steak from the marinade and pat dry. Sprinkle with the salt and pepper and grill until 130°F. for medium rare, 3-4 minutes per side. Remove to cutting board and let rest 5 minutes. Slice the steak against the grain into thin strips and transfer to a platter. Top with the arugula and tomatoes, drizzle with additional olive oil, sprinkle with salt and pepper and serve with the lemon wedges.

Ingredients

• 1 package (2 pounds) Swift Premium outside skirt, cut into 1 X 5-inch strips
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped cilantro
• 1 tablespoon toasted sesame seeds

Cucumbers

• 2 English cucumbers (about 11/2 pounds), cut in half lengthwise
• 1 tablespoon kosher salt
• 2 teaspoons sugar
• 11/2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 1/4 teaspoon red pepper flakes

Teriyaki Sauce

• 1/4 cup mirin
• 1/4 cup soy sauce
• 1 tablespoon sugar

Cooking Directions

1. Place the cucumbers cut side down and place a large chef knife flat against the cucumber. With your other hand, smash the blade lightly against the cucumber. It should start to break apart. Slice lengthwise, cut into bite-sized diagonal pieces and transfer to a bowl. Repeat with the remaining cucumber. Toss with the salt and transfer to a sieve. Let stand 30 minutes.
2. Transfer the cucumbers to a bowl and toss with the sugar, rice vinegar, sesame oil, soy sauce and red pepper flakes. Set aside.
3. At the same time, make the teriyaki sauce: combine the mirin, soy and sugar in a small saucepan and bring to a boil. Simmer until slightly reduced, 3-4 minutes. Set aside.
4. Preheat a grill to high and oil the grates. Soak bamboo skewers while the grill is preheating.
5. Thread each piece of steak onto a skewer (popsicle style) and sprinkle with the salt and pepper. Grill until 130°F. for medium rare, about 2-3 minutes per side, brushing liberally with the sauce. Serve the skewers sprinkled with the cilantro and sesame seeds alongside the cucumbers.

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped red onion
• 1/3 cup extra-virgin olive oil

   

• Kosher salt and freshly ground black pepper

   

• 1 package Swift Premium sirloin flap meat

   

• 4 cups chopped romaine lettuce

   

• 4 cups watercress or arugula

   

• 1/2 cup crumbled gorgonzola or other blue cheese

   

• 1 large avocado, pitted, peeled and thinly sliced

Cooking Directions

1. Preheat a grill to high and oil the grates.
2. In a small bowl, combine the lemon juice, red onion and olive oil and season with salt and pepper. Sprinkle the steak liberally with salt and pepper.
3. In a large bowl combine the romaine, watercress and half the cheese. Toss with enough of the vinaigrette to coat and spread onto a large platter. Top with the avocado slices.
4. Grill the meat 7-8 minutes on each side for medium rare. Remove to a cutting board and let rest 5 minutes. Cut the meat crosswise into 3 sections, then rotate the meat 90° and thinly slice strips across the grain. Arrange on the platter, drizzle additional vinaigrette and sprinkle with the remaining cheese. Serve.

Ingredients

• 2 tablespoons olive oil
• 1 package Swift Premium stew meat
• Kosher salt and freshly ground black pepper
• 2 large yellow onions, (1 pound) halved and thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 12-ounce bottle stout or porter
• 1/2 cup chicken broth
• 2 tablespoons all-purpose flour or 11/2 tablespoons arrowroot (GF)
• 1 pound bag baby carrots
• 1 teaspoon dried thyme
• 1 large bay leaf
• 1 small rutabaga (about 8 ounces), peeled and cut into 1-inch chunks
• 3 small parsnips (about 8 ounces), peeled and cut into 1-inch pieces
• 2 cups shredded kale
• Polenta or noodles
• Chopped parsley

Cooking Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Sprinkle half the beef liberally with salt and pepper and brown, turning occasionally, about 6 minutes. Transfer the beef to the crockpot insert and repeat with the remaining beef.
2. Add the remaining tablespoon of oil to the skillet and cook the onions until softened, stirring occasionally. Stir in the garlic and tomato paste and cook 2 minutes longer. Add the stout and bring to a boil. Simmer until slightly reduced, about 5 minutes. Combine the chicken broth and flour or arrowroot in a container with a tightly fitting lid and shake vigorously until well combined. Pour into the skillet and simmer until thickened, 1 minute. Pour the contents of the skillet into the crockpot along with the carrots, thyme, and bay leaf. Set slow cooker to low and cook 8-9 hours (or set to high and cook 4 to 5 hours.)
3. Add the rutabaga and parsnips and cook on high until the vegetables and beef are both tender about 1 hour longer. Stir in the kale and cook 15 minutes longer. Serve on polenta or noodles, sprinkled with parsley.

Ingredients

• 1 package Swift Premium tri tip
• Kosher salt and freshly ground black pepper
• 1/4 cup lemon juice
• 1/4 cup chopped parsley
• 1 teaspoon lemon zest
• 1 tablespoon capers, coarsely chopped
• 2 small anchovy fillets, minced
• 1 small garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Large pinch red pepper flakes

Cooking Directions

1. Preheat a gas grill to medium-high or build a two-zone fire in a charcoal grill. Oil the grates. Sprinkle the steak with salt and pepper. In a medium bowl, combine the remaining ingredients and season with salt and pepper.
2. Cook the steak 3-4 minutes on each side over direct heat until nicely browned. Transfer to the low-heat side of the grill (or lower the gas grill to medium.) Cook another 4-5 minutes or until steak registers 130°F. for medium-rare. Transfer steak to cutting board and let rest 10 minutes. Thinly slice across the grain and serve with the sauce.

Ingredients

• 1 package Swift Premium chuck flap butterflied, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 3 large carrots, peeled and chopped
• 3 large parsnips, peeled and chopped
• 8 cups chicken broth
• 1 cup pearl barley
• 5 cups torn kale
• Large pinch cayenne

Cooking Directions

1. Pat beef dry and season with the salt and pepper. Heat vegetable oil over medium-high heat in a large skillet and add half the meat. Brown meat on all sides, about 6-8 minutes and transfer to slow cooker. Repeat with remaining meat.
2. Add onion to skillet and cook until softened, 5 minutes. Add garlic, thyme and tomato paste and cook 30 seconds. Stir in wine and scrape up any browned bits on the bottom. Pour into slow cooker. Add carrots, parsnips, broth and barley to slow cooker, cover and cook on low until meat is tender 8 to 9 hours (or 4 to 5 hours on high.) Skim fat from surface and stir in kale. Cook 5 minutes longer on high and season with salt, pepper and cayenne. If soup is too thick (it thickens as it sits) stir in water to loosen it and serve.

Ingredients

• 2 tablespoons coconut or vegetable oil
• 1 package Swift Premium chuck flap, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 can (13.5 oz.) coconut milk
• 1/4 cup bottled Thai green chili paste
• 1 tablespoon light brown sugar
• 1 red pepper, seeded and cut in 1-inch pieces
• 4 one-inch thick slices savoy cabbage (about 4 cups)
• 1 tablespoon fish or soy sauce
• 1/4 cup roughly chopped cilantro
• 1 lime, quartered
• Cooked jasmine rice

Cooking Directions

1. Heat the oil in a large skillet. Season the meat with salt and pepper and brown half the meat at a time, about 6-8 minutes per batch. Transfer all the meat to the slow cooker and stir in the coconut milk, green chili paste and sugar. Cover and set slow cooker to low and cook 8-9 hours (or set to high and cook 4 to 5 hours.)
2. Skim fat if desired. Stir in the red pepper, cabbage and fish or soy sauce and cook on high 10 minutes. Stir in the cilantro and serve over jasmine rice with lime wedges.

Ingredients

• 2 tablespoons olive oil
• 1 package Swift Premium chuck short ribs
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 carrots, finely chopped
• 2 ribs celery, finely chopped
• 1 cup red wine
• 1 can (28 ounce) diced tomatoes
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 12 ounces fettuccine
• Freshly grated Parmesan cheese
• Chopped Italian parsley

Cooking Directions

1. Heat the oil in a medium skillet. Season the meat with salt and pepper and brown, about 6-8 minutes. Move the meat to the crockpot and add the onion, garlic, carrot and celery to the skillet. Cook until softened, about 6 minutes. Add the red wine and let simmer until reduced by half, about 4-5 minutes. Pour over the beef and add the tomatoes, thyme and rosemary. Cover and set slow cooker to low; cook 8-9 hours (or set to high and cook 4 to 5 hours.)
2. Remove beef and shred with two forks. Skim fat from the surface and return meat to slow cooker. Season with salt and pepper.
3. Bring a large pot of salted water to boil and cook the pappardelle until al dente. Serve ragu over pappardelle, sprinkled with Parmesan and parsley.

Ingredients

• 1 Swift Rib Roast, at room temperature
• 2-3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 3 tablespoons prepared horseradish
• 1 cup red wine
• 1 cup beef stock or broth
• 2 tablespoons chopped parsley

Cooking Directions

1. Preheat oven to 450°F. Make small slits all over the beef and push garlic into the slits. Season all over with lots of salt and pepper. Heat a large heavy oven-proof skillet (preferably cast-iron) over high heat and brown the meat on all sides, about 4 minutes per side. Turn fat side up and roast 15 min at 450°F. After 15 minutes, remove the roast from the oven and lower the temperature to 275°F. Once the oven hits 275°F (which is around 10 minutes) place the roast back in the oven until a thermometer inserted in center of the meat registers 125°F. Remove the meat to a cutting board and cover with foil. Let sit 20 minutes.
2. While beef is roasting, whip the cream until softly whipped. Stir in the horseradish and season with salt and pepper. Keep chilled until ready to serve.
3. While beef is resting, place skillet with drippings over high heat. Add the wine to the drippings in the pan and cook over high heat until reduced by half, scraping the bottom of the pan with a wooden spoon. Add the broth and cook until slightly reduced. Season with salt and pepper and stir in the parsley. Slice the meat and serve with the jus and horseradish cream.

Ingredients

• 1 package Swift Premium chuck petite tender
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 2 large plum tomatoes, cut into large dice
• 1/2 English cucumber, cut into large dice
• 1/2 cup pitted chopped Kalamata olives
• 2 tablespoons finely chopped red onion
• 2 Romaine hearts, torn into bite-sized pieces
• 11/2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons crumbled feta cheese

Cooking Directions

1. Preheat a grill to high and brush the grates with oil. Pat the steak dry and rub with the oregano and salt and pepper.
2. Grill the steak over high heat until medium-rare, turning after 4-5 minutes and grilling about 10 minutes total. Transfer to a cutting board and let rest 5 minutes. Cut crosswise into 1/4-inch slices.
3. In a large bowl combine the tomatoes, cucumber, olives, onion and Romaine. Toss with the lemon juice and olive oil and season with salt and pepper.
4. To serve, divide the salad between 4 plates and top with the steak. Sprinkle with the feta and serve.

Ingredients

• 1/3 cup white miso
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 2 cloves garlic, finely chopped or pressed
• Pinch cayenne
• 1 package Swift Premium flat iron steak
• Prepared Asian noodles or cooked rice

Cooking Directions

1. Whisk together the miso, soy, lemon, brown sugar, garlic and cayenne in a baking dish just large enough to fit the steak. Add steak and flip over several times to coat in the marinade. Let marinate 30 minutes at room temperature or cover and refrigerate 1 hour to overnight.
2. Preheat a grill to medium-high and brush the grates with oil. Grill the steak 3-5 minutes per side for medium-rare. Remove to a cutting board and let rest 5 minutes, then slice across the grain and serve with cooked noodles or rice.

Ingredients

• 3 tablespoons vegetable oil
• 1 red bell pepper, seeded and cut into thin strips
• 6 cups finely shredded Napa or Savoy cabbage
• 1/2 teaspoon crushed red pepper flakes or 3 small dried red chilies
• 1 package Swift Premium stir-fry beef
• Kosher salt and freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• 2 scallions, thinly sliced
• Cooked rice

Cooking Directions

1. Heat 1 tablespoon of the oil in a wok or large heavy iron skillet over high heat. When the oil is almost smoking add the bell pepper, cabbage and pepper flakes or chilies and stir-fry 1 minute. Transfer to a bowl.
2. Add the remaining oil to the pan and add the beef, spreading it out into one layer. Season with salt and pepper and let sear 1 minute, then stir-fry until beef starts to release it’s juices. Continue to stir-fry 3-4 minutes or until almost all the liquid has evaporated. Add the soy sauce, ginger and garlic and stir-fry 30 seconds or until fragrant. Return the vegetables to the pan along with the sesame oil and scallions and stir. Serve with the rice.

Ingredients

• 1 package Swift Premium Sirloin Flap
• 1 tablespoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 large ripe avocado
• 1/2 cup plain Greek yogurt
• 2 tablespoons chopped chives plus additional for garnish
• Juice of 1 large lime
• Pinch cayenne
• 12 cups baby spinach
• 1/4 cup roasted pumpkin seeds

Cooking Directions

1. Preheat a grill and rub the grates with oil. Rub the steak with cumin and salt and pepper.
2. In a blender, combine the avocado, yogurt, chives, lime juice, cayenne, 2-3 tablespoons water and season with salt and pepper. Blend until smooth. Transfer to a bowl.
3. Grill the steak over high heat about 8-10 minutes per side. Remove to a cutting board and let rest 5 minutes.
4. Divide the spinach between 6 serving plates. Slice the steak into 1/2-inch pieces across the grain and place over the spinach. Sprinkle with chives and pumpkin seeds. Serve with the avocado dressing on the side.

Ingredients

• 1 bone-in ribeye pork chop (12-ounce cut 1 inch thick)
• 1 ounce Fontina cheese (cut up)
• 1 1/2 slices prosciutto (cut up)
• 2 teaspoons roasted red peppers (finely chopped bottled)
• 3/4 teaspoon fresh Italian parsley (finely chopped)
• 1 pinch red pepper flakes (optional)
• 1 egg (beaten)
• 1/3 cup Italian seasoned panko breadcrumbs
• 2 teaspoons grated Parmesan cheese
• olive oil cooking spray

Cooking Directions

1. Preheat air fryer to 400°F according to manufacturer’s directions.
2. Meanwhile, pat pork chop dry with paper towels. Make a pocket in the chop by cutting horizontally from the fat side almost to the bone or the opposite side.
3. Combine Fontina cheese, prosciutto, roasted peppers, parsley and, if desired, red pepper flakes; stuff mixture into pork chop. Close opening using wooden toothpicks. Place beaten egg in a shallow bowl. In another shallow bowl combine breadcrumbs and Parmesan cheese. Dip chops into egg, then into breadcrumb mixture, turning to coat.
4. Lightly spray the air-fryer basket with cooking spray. Place chop in basket; lightly spray top of chop with cooking spray. Cook for 6 minutes. Turn chop over and lightly spray with cooking spray. Cook for 6 minutes more or until lightly golden and instant-read thermometer inserted near center and not touching filling reads 145°F. Let rest for 3 minutes before serving.

Ingredients

• 1 pkg (2 to 2 1/2 lb) Swift Premium Beef Chuck Flap, butterflied
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp olive oil
• 3/4 lb sliced mushroom
• 3 cloves garlic, minced
• 8 cups spinach
• 1/3 cup crumbled goat cheese

Cooking Directions

1. Preheat grill to high heat; grease grate well. Season beef with 1/2 tsp each salt and pepper; grill for 4 or 5 minutes per side or until medium- rare. Let rest for 10 minutes before slicing.
2. Meanwhile, in large skillet, heat oil over medium-high heat; sauté mushrooms, garlic, and remaining salt and pepper for 6 or 7 minutes or until mushrooms start to soften. Stir in spinach; cook for 1 or 2 minutes or until spinach starts to wilt. Transfer to serving plate and top with goat cheese.
3. Thinly slice beef against the grain. Serve with sautéed mushrooms and spinach.
4. Tip: If desired, brush your favorite barbecue sauce over beef in the last 2 minutes of grilling time or drizzle with a little Worcestershire sauce after slicing.

Ingredients

• 1 pkg (2 to 3 lb) Swift Premium Chuck Short Ribs
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tbsp vegetable oil
• 2 cups low-sodium beef broth
• 1 lb fingerling potatoes, halved lengthwise
• 2 carrots, peeled and cut into chunks
• 2 stalks celery, cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 1 onion, chopped
• 1 tbsp chopped fresh thyme
• 2 tbsp cornstarch
• 1 tbsp chopped fresh chives

Cooking Directions

1. Preheat oven to 300°F. Season beef short ribs with salt and pepper. In large ovenproof Dutch oven or high-sided skillet, heat oil over medium heat; brown beef, in batches if needed, for 8 to 10 minutes or until browned all over. Stir in beef broth; bring to boil. Add potatoes, carrots, celery, sweet potato, onion and thyme.
2. Cover and transfer to oven; cook, stirring occasionally, for 2 to 2 1/2 hours or until meat is tender. Slice into portions. Whisk cornstarch with 2 tbsp water and stir into cooking liquid; cook, uncovered, until sauce returns to boil and thickens. Stir in chives just before serving.
3. Tip: These ribs are also delicious with rutabaga and/or celeriac.

    

   Serving Suggestion: Serve with a fresh green salad.

Ingredients

• 2 pkg (2 to 3 lb each) Swift Premium Rib Short Ribs
• 1/4 tsp each salt and pepper
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 1/4 cup apple juice
• 1/4 cup rice wine vinegar
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 whole cloves garlic
• 2-inch piece of ginger, sliced into coins
• 1 pear, peeled and chopped
• 1 tbsp toasted black and white sesame seeds
• 2 green onions, thinly sliced diagonally

Cooking Directions

1. Preheat oven to 300°F. Season beef short ribs with salt and pepper. In large ovenproof Dutch oven or high-sided skillet, heat oil over medium heat; brown beef, in batches if needed, for 8 to 10 minutes or until browned all over.
2. Stir in soy sauce, 1/2 cup water, apple juice, rice wine vinegar, brown sugar, sesame oil, garlic, ginger and pear; bring to boil. Cover and transfer to oven; cook, stirring occasionally, for 2 1/2 hours or until meat is tender.
3. Roll short ribs in sesame seeds to cover evenly; slice into portions and sprinkle with green onions. 
4. Tip: Add 1 tbsp Asian-style hot sauce for a spicy kick.Serving Suggestion: Serve with steamed bok choy and jasmine rice.

Ingredients

• 1/2 pound bacon, cut into 1/2-inch pieces
• 1 package Swift Premium brisket flat
• Kosher salt and freshly ground black pepper
• 2 large yellow onions, cut in half and thinly sliced
• 1 tablespoon light brown sugar
• 2 tablespoons all-purpose flour or 11/2 tablespoons arrowroot (GF)
• 11/2 cups beef or chicken broth
• 2 tablespoons balsamic vinegar
• 1 pound baby carrots
• 1 large clove garlic, minced
• 1/2 cup packed Italian parsley leaves
• 1 large orange, zested

Cooking Directions

1. Heat a large, 4-5 quart Dutch oven over medium-high heat and add the bacon. Cook until crisp and remove bacon to toweling. Cover and refrigerate bacon until the brisket is cooked. Discard all but 2 tablespoons of the bacon fat from the pot.
2. Sprinkle the brisket with salt and pepper and add to the Dutch oven over high heat. Brown on all sides, about 10 to 12 minutes total, propping up the beef against the sides of the pot to brown the narrow ends and sides. Remove beef and add the onions and brown sugar to the pot. Season with salt and pepper and cook until softened, 10 to 12 minutes. Stir in the flour or arrowroot and cook 2 minutes. Stir in the broth and balsamic and return the meat to the pan. Add the carrots, cover and simmer until meat is tender, 3 to 3 1/2 hours.
3. Remove the brisket to a cutting board, cover with foil and let rest 15 minutes. At the same time, with a slotted spoon, transfer the carrots and onions to a large serving platter and cover to keep warm. Simmer the braising liquid until slightly reduced, about 5 to 6 minutes. While the sauce is simmering, chop together the garlic, parsley and zest until very finely chopped. Season parsley mixture with salt and pepper. Rewarm the bacon in the microwave on high for 30 seconds.
4. Slice the brisket across the grain into 1/2-inch slices and layer over the carrots and onions. Ladle some of the sauce over, sprinkle with the parsley mixture and crumble the bacon over the parsley. Serve with remaining sauce.

Serving Suggestion: Serve with a fresh green salad.

Ingredients

• 2 poblano peppers
• 2 tablespoons vegetable oil
• 1 package Swift Premium caldillo
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced chipotle chile in adobo sauce
• 1 can (28 ounces) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried Mexican or Italian oregano, crumbled
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1/4 cup chopped cilantro
• 2 scallions, thinly sliced
• Lime wedges
• Warm corn tortillas

Cooking Directions

1. Place the peppers directly over the flame on a gas stove and roast, turning until blackened all over (if using an electric stove, place chiles on a sheet pan and broil on all sides until blackened.) Transfer to a bowl and cover bowl with a plate. Let cool until you can handle the chiles. Scrape off the blackened skin with a paring knife, seed and chop the peppers. Set aside.
2. Heat 1 tablespoon of the oil in a large heavy skillet over high heat. Add half the caldillo and sprinkle liberally with salt and pepper. Cook until no longer pink, about 5 minutes and transfer to the insert of a slow cooker. Repeat with the remaining caldillo.
3. Add the remaining oil, onions and poblano peppers to the skillet and cook until softened, about 10 minutes. Stir in the garlic and chipotle chile and cook 1 minute longer. Transfer the contents of the skillet to the slow cooker and add the tomatoes, broth and oregano. Set slow cooker to low and cook 8-9 hours (or set to high and cook 4 to 5 hours.)
4. Stir in the beans and cook on high 30 minutes longer. Serve in bowls, sprinkled with the cilantro and scallions with lime wedges and warm tortillas.

Ingredients

• 1 package Swift Premium flank steak
• Kosher salt and freshly ground black pepper
• 4 large ripe tomatoes, cut into 1/2-inch slices
• 6 tablespoons unsalted butter
• 3 garlic cloves, smashed with a knife and peeled (but left whole)
• 2 tablespoons chopped Italian parsley
• 8 basil leaves, torn

Cooking Directions

1. Preheat a grill to high and oil the grates. Sprinkle the steak on both sides with salt and pepper. Spread the tomatoes on a serving platter and sprinkle with salt and pepper.
2. Grill the steak until medium-rare, about 6 minutes per side. Transfer to a cutting board and let rest while you make the butter.
3. Melt the butter with the garlic in a small saucepan. Let the butter simmer until it smells nutty and brown, swirling the pan every 30 seconds. Remove from the heat, remove the garlic to a cutting board and pour the butter into a bowl.
4. Slice the flank steak across the grain and spread across the tomatoes. Finely chop the garlic and scatter over the steak, along with the parsley and basil. Spoon some of the butter over the steak and tomatoes and serve the remaining butter on the side

Ingredients

• 12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
• 1 large sweet potato, unpeeled, cut into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 1 tablespoon taco seasoning mix
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 tablespoons reduced-fat or regular dairy sour cream
• 1 teaspoon hot pepper sauce
• Chopped fresh cilantro

Cooking Directions

1. Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
2. Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
3. Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
4. Garnish with cilantro, as desired. Serve with sour cream mixture.

Ingredients

• 1 pound 90% lean ground pork
• 2 teaspoons olive oil
• 1 cup white onion (chopped)
• 2 cups new potatoes (cooked, cut into 1/4-inch cubes)
• 1 1/4 cups tomatillo salsa
• 1 cup frozen corn (thawed)
• 1/4 cup cilantro
• 1/4 cup queso fresco (crumbled)

Cooking Directions

1. Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes.
2. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
3. Add potatoes, salsa and corn; stir and cook 10-15 minutes or until heated through. Fold in cilantro and sprinkle with cheese. Serve immediately.

Ingredients

• 4 bone-in ribeye pork chops (rib, 3/4-inch thick)
• 2 cloves garlic (peeled)
• 1 cup fresh basil (packed)
• 2 tablespoons lemon juice (fresh)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Cooking Directions

1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Ingredients

• 1 pound boneless pork loin (cut into 3/4-inch cubes)
• 2 tablespoons taco seasoning
• 2 teaspoons vegetable oil
• 8 ounces salsa (chunky style)
• 1/3 cup peach preserves

Cooking Directions

1. Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat; add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan, lower heat, cover and simmer for 15-20 minutes. Serve over rice, if desired.

Ingredients

• 2 pounds pork tenderloin
• 16 ounces barbecue sauce (basic)
• 1 brown sugar (teasp)
• 4 tablespoons dark rum
• 4 tablespoons dark rum
• 1 tablespoon rum extract
• 2 ounces orange juice
• 1 tablespoon hot pepper sauce

Cooking Directions

1. Mix all ingredients in a medium bowl. Marinate pork in sauce; refrigerate 2 hours to overnight.
2. Prepare a medium-hot fire. Remove pork from marinade and heat remaining marinade in saucepan to a boil. Grill pork over indirect heat 20 minutes, turning occasionally, until internal temperature on a thermometer reads 145 degrees F and baste pork with marinade while grilling. Let pork rest 5-10 minutes before slicing.

Ingredients

• 1 pork tenderloin (about a pound, thinly sliced)
• 3 tablespoons fajita seasoning
• 1/2 onion (sliced)
• 1/2 green bell pepper (sliced)
• 6 flour tortillas (warmed)

Cooking Directions

1. In shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper about 5-8 minutes until vegetables are just tender. Wrap portions in flour tortillas with salsa.

Ingredients

• 1/3 pound ground pork
• 1/4 teaspoon garlic salt
• 3/4 cup pizza sauce
• 16 5/16 ounces refrigerated biscuits
• 2/3 cup mozzarella cheese (shredded OR pizza blend cheese)
• 16 slices pepperoni (OR Canadian-style bacon)

Cooking Directions

1. Heat oven to 425 degrees F. Place ground pork and garlic salt in large skillet over medium-high heat; cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce and cook, stirring, until heated through.
2. Spray a large baking sheet with cooking spray. Flatten each biscuit into a 4-inch circle. Spoon 1 tablespoon of meat sauce onto one side of the biscuit. Sprinkle with 1 tablespoon of cheese and top with 2 slices of pepperoni or Canadian bacon. Fold dough over the filling, forming a half-moon shape. Pinch edges to seal well. Place on the prepared baking sheet. Sprinkle with additional cheese if desired. Bake for 10 minutes or until golden brown.

Ingredients

• 4 New York (top loin) pork chops
• 1/2 cup soy sauce
• 4 tablespoons honey
• 12 cloves garlic (minced)
• 2 teaspoons sesame oil
• 4 teaspoons fresh ginger root (grated)
• 2 tablespoons sweet chili sauce
• 2 tablespoons olive oil

Cooking Directions

1. In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. It’ll make just over 1 cup of marinade. Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for at least 10 minutes. Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade.
2. Cook for 5 minutes or until chops have browned on one side.
3. Flip the pork chops and add the reserved marinade to the pan; cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees F° (medium rare) and 160 degrees F° (medium). Let rest for 3 minutes before serving.

Ingredients

• 3 pounds pork loin roast, boneless
• 2 tablespoons black pepper (cracked)
• 2 tablespoons Parmesan cheese (grated)
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Cooking Directions

1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F° oven for 1 hour (20 minutes per pound), until internal temperature on a meat thermometer reads 145 degrees F°. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 package (6 ounces) frozen pea pods
• 3 cups cold cooked rice
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1/4 cup thinly sliced green onions

Cooking Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if needed.
2. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
3. Return beef to skillet; heat through. Stir in green onions.

Ingredients

• 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
• 1 pound fresh asparagus, trimmed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Cooking Directions

1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Ingredients

• 5 pounds beef Back Ribs
• Marinade:
  • 1/2 cup ketchup
  • 1/3 cup Dijon-style mustard
  • 1/3 cup hoisin sauce
  • 1/4 cup finely chopped jalapeno pepper
  • 2 tablespoon minced ginger
  • 2 tablespoons water
  • 2 tablespoons packed brown sugar
  • Chopped fresh cilantro (optional)

Cooking Directions

1. Combine ketchup, mustard, hoisin, jalapeño pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.
2. Place beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade; discard marinade.
3. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
4. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade; grill, covered, 10 to 15 minutes, turning and basting occasionally.
5. Sprinkle ribs with cilantro, if desired. Serve with Asian greens and vegetables.

Ingredients

• 1 pound beef Top Sirloin Steak boneless, cut 3/4 to 1 inch thick
• 1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
• 2 tablespoons vegetable oil, divided
• 3 cups frozen cut green beans
• 1 package (1-1/4 pound) refrigerated prepared potato wedges

Cooking Directions

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Ingredients

• 8 ounces white button mushrooms
• 1/2 pound ground pork
• 2 tablespoons pineapple juice
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon fine sea salt (or more to taste)
• 1/4 teaspoon chipotle chile powder
• 1/4 teaspoon ground oregano
• 1/4 teaspoon ground black pepper
• 8 corn tortillas (small, warmed)
• 4 cups shredded cabbage (thinly)
• 2 green onions (sliced)
• 1/2 cup diced pineapple
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon pickled jalapeños (diced)
• 1 tablespoon fresh lime juice
• 1 tablespoon pineapple juice

• 1/4 teaspoon fine sea salt (or to taste)

Cooking Directions

1. Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
2. Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
3. Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
4. To make the slaw, stir together all ingredients in a large bowl.
5. For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving

Ingredients

• 1 pound Ground Beef
• 1 medium red bell pepper, chopped
• 4 cups chopped romaine lettuce
• 1/3 cup crumbled herb-flavored feta cheese
• 1/3 cup prepared regular or reduced fat non-creamy Italian dressing or other vinaigrette
• 1/4 cup Kalamata or ripe olives, chopped
• 4 pita breads, toasted

Cooking Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.
2. Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 8 ounces deli Corned Beef, coarsely chopped
• 6 slices Swiss cheese
• 3 tablespoons yellow mustard
• 2 ounces dill pickle slices
• 6 slices rye bread, toasted

Cooking Directions

1. Combine Ground Beef and Corned Beef, mixing lightly but thoroughly.  Lightly shape into six 1/2-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling. About 4 minutes before burgers are done, place bread on grid; grill until lightly toasted, turning once.
3. Spread mustard over each slice of rye bread and cut in half.  Place burger on one side of bread; top with pickles.  Close sandwiches.

Ingredients

• 1 recipe Mexican-Style Beef Sausage
• 1/2 cup salsa
• 1 can (4 ounces) diced mild green chiles, drained
• 8 ounces low salt tortilla chips (about 60 chips)
• 1 cup canned low-sodium black beans, drained, rinsed
• 1-3/4 cups shredded Mexican cheese blend
• 2 cups thinly sliced lettuce, such as iceberg or romaine
• 1 cup diced seeded tomatoes
• Garnishes: sliced avocado, fresh chopped cilantro leaves, sliced ripe olives, sour cream, sliced jalapeño peppers, lime wedges

Cooking Directions

1. Prepare Mexican-Style Beef Sausage. Add salsa and green chiles to sausage mixture; cook 2 to 3 minutes until heated through.

   Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

2. Preheat oven broiler on high.  Spread chips in single layer on large aluminum foil-lined baking sheet.  Spread sausage mixture evenly over chips.  Top with beans; sprinkle with cheese.  Broil 5 to 8 minutes or until cheese is melted and begins to brown.  Remove from oven.  Top with lettuce and tomatoes.  Garnish with avocado, cilantro, olives, sour cream, jalapeños and lime wedges, if desired.

Ingredients

• 3 slices bacon
• 3/4 pound ground pork
• 3/4 pound bulk pork sausages
• 1 onions (large, coarsely chopped)
• 1 green bell pepper (seeded and chopped)
• 2 cloves garlic (minced)
• 1 cup dry red wine
• 43 1/2 ounces tomatoes (Italian-style, crushed)
• 6 ounces tomato paste
• 2 teaspoons dried oregano leaves, crushed
• 1 teaspoon brown sugar
• 1/2 teaspoon dried basil (crushed)
• 1/2 teaspoon dried thyme leaves, crushed
• 2 bay leaves
• 12 ounces spaghetti, cook and drain

Cooking Directions

1. In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Add wine; bring to boiling; lower heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.

Ingredients

• 1 pound lean ground pork
• 2 tablespoons soy sauce (Less-Sodium)
• 2 scallions (White And Green Parts, Finely Chopped, About 6 Tablespoons)
• 2 tablespoons ginger (Peeled And Minced)
• 2 cloves garlic (Minced)
• 14 ounces Asian dumpling wrappers (Package, About 5 Dozen Wrappers*)
• 2 tablespoons vegetable oil (As Needed)

Cooking Directions

1. For the dipping sauce, mix 1/2 cup soy sauce with 1 tablespoon scallions, 1 tablespoon ginger and 1 minced garlic clove in a small bowl; set aside.
2. For the filling, mix ground pork with remaining scallions, 2 tablespoons soy sauce, 1 tablespoon ginger and the rest of the minced garlic in a medium bowl.
3. Line a large baking sheet with waxed or parchment paper. For each dumpling, place a teaspoon of filling on the bottom half of a dumpling wrapper. Moisten the bottom edge of the wrapper with water, fold in half, and press the open edges closed. Stand the pot stickers, with the closed edges up, on baking sheet.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. In batches, place pot stickers in the skillet, flat “bottoms” down. Cook until bottoms are golden brown, about 1 minute. Carefully pour in about 1 cup water (it will boil up) and tightly cover. Boil for 3 minutes. Uncover and cook until water has evaporated and pot stickers are sizzling, about 3 minutes more. Transfer to a heatproof serving platter and keep pot stickers warm in a preheated 200 degree F. oven, loosely covered with aluminum foil, while cooking remaining pot stickers. Wipe out the skillet between batches.
5. Pour dipping sauce into ramekins. Serve pot stickers with the sauce.
6. You can find dumpling wrappers in the ethnic or Asian section of most major supermarkets. There will be about 60 wrappers in the package.

Ingredients

• 1 pound ground pork
• 1 clove garlic (crushed)
• 1 tablespoon fresh ginger root (grated)
• 2 tablespoons soy sauce
• 1 1/2 teaspoons garlic chili paste
• 1 tablespoon fresh mint (minced)
• 4 sandwich buns

Cooking Directions

1. Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals 10-12 minutes, turning once, about 5-6 minutes per side, until an instant read thermometer reads 160 degrees F°. Serve on buns.

Ingredients

• 12 ounces ground pork (96% lean)
• 1/2 cup water
• 6 tablespoons couscous
• 4 bell peppers (large, red, orange, or yellow, or a combination)
• 3/4 cup salsa (plus more for serving, optional)
• 1 cup frozen corn (thawed)
• 2 teaspoons chili powder
• salt
• black pepper
• 1/4 cup cheddar cheese (Monterey jack, or Mexican blend cheese, shredded)

Cooking Directions

1. Preheat oven to 500 degrees F°.
2. In a small saucepan over medium-high heat, bring water to a boil. Stir in couscous, cover, remove from heat, and set aside for at least 5 minutes.
3. Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
4. Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside.
5. In a large bowl, combine couscous, pork, salsa, corn, and chili powder. Season with salt and pepper to taste. Fill peppers with pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
6. Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
7. Serve peppers with additional salsa on the side if you like.

Ingredients

• 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
• 2 medium onions, cut into 1/2-inch thick slices
• 1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided
• 1/2 to 1 teaspoon chipotle chile powder
• 12 cups mixed salad greens
• 4 medium tomatoes, cut into wedges
• Salt and pepper

Cooking Directions

1. Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
2. Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
3. Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.

Ingredients

• 4 ounces New York (top loin) pork chops (6-7-ounce each, 1 1/4-inch thick)
• 4 slices bacon (thick-cut)
• 1/4 cup butter (1/2 stick, softened to room temperature)
• 2 tablespoons Dijon mustard
• 1 clove garlic (minced)

Cooking Directions

1. In a small bowl, stir together Garlic-Mustard Butter ingredients (softened butter, Dijon-style mustard, minced garlic) until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop before serving.
2. Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. *Remove toothpick before serving chops.
3. Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a meat thermometer reads 145 degrees F°, followed by a 3-minute rest time.
4. Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a meat thermometer reads 145 degrees F°, followed by a 3-minute rest time.
5. Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a meat thermometer reads 145 degrees F°, followed by a 3-minute rest time.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 3 cups uncooked bow tie pasta
• 1 pound fresh asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/4 cup minced shallots (about 2 large)
• 1 tablespoon minced garlic
• Salt and pepper

Cooking Directions

1. Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
4. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Ingredients

• 1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
• 1 tablespoon prepared spicy brown mustard
• 1 clove garlic, minced
• ¼ teaspoon pepper
• ½ cup soft whole wheat bread crumbs
• 2 tablespoons chopped fresh parsley

Roasted Garlic Potatoes

• 2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

Bourbon Sauce

• ½ cup ready-to-serve beef broth
• 2 tablespoons bourbon
• ¼ cup half-and-half
• Pepper

Cooking Directions

1. Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
2. Combine mustard, garlic and ¼ teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak 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 steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
3. Remove steak when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
4. Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
5. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 cup dry breadcrumbs
• 2 egg whites or 1 whole egg
• 2 tablespoons chopped fresh parsley
• 2 tablespoons water
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 flatbreads (such as naan, lavash or pita bread)
• Toppings (optional):
  • Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

Cooking Directions

1. Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
2. Thread meatballs onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
3. Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

Ingredients

• 1 pound Ground Beef (96% lean)
• 2/3 cup salsa
• ½ cup low-fat shredded Cheddar cheese
• 1 medium tomato, chopped (about one cup)
• 8 cups mixed salad greens
• ½ cup diced bell pepper
• ¼ cup thinly sliced red onion

Cooking Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, cook 8 to 10 minutes to an internal temperature of 160°F, breaking into ¾-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.
2. Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.

Ingredients

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
• 1 large clove garlic, halved
• ½ teaspoon salt
• 2 teaspoons chopped fresh parsley leaves

Topping

• 2 tablespoons cream cheese
• 4 teaspoons crumbled blue cheese
• 4 teaspoons plain yogurt
• 2 teaspoons minced onion
• Dash ground white pepper

Cooking Directions

1. Combine topping ingredients in small bowl. Rub beef Tenderloin Steaks with garlic.
2. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
3. Season with salt; sprinkle with parsley.

Ingredients

• 1 beef Top Round Steak, cut ¾ inch thick (about 1 pound)
• 1 teaspoon olive oil
• 2 cups asparagus piece (2-inch pieces)
• 1 medium yellow squash, cut lengthwise in half, then crosswise into ¼-inch thick slices
• 3 cups hot cooked brown rice
• 1 cup diced, seeded tomatoes
• 1 cup canned garbanzo beans, rinsed, drained
• ¼ cup fresh basil, thinly sliced
• ½ teaspoon salt

Marinade

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 2 teaspoons fresh thyme, chopped
• ¼ teaspoon salt
• 1/8 teaspoon black pepper

Cooking Directions

1. Combine marinade ingredients in small bowl. Place beef Top Round Steak and ¼ cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.
2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.
4. Carve steak into thin slices. Serve over rice salad.

Ingredients

• ½ pound ground beef Brisket
• ¼ pound ground beef Ribeye Steak Boneless
• ¼ pound Ground Beef (80% lean)
• 1 cup seasoned stuffing mix
• 1 egg, slightly beaten
• 3 tablespoons water
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Cranberry Barbecue Sauce

• 2 teaspoons vegetable oil
• ½ cup chopped white onion
• 1 tablespoon minced garlic
• 2-1/2 cups fresh cranberries
• ½ cup orange juice
• ½ cup water
• 1/3 cup ketchup
• ¼ cup light brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• ½ teaspoon ground pepper

Cooking Directions

1. Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F.
2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
3. Serve meatballs with barbecue sauce.

Ingredients

• 6 ounces refrigerated fully cooked beef Pot Roast, shredded
• 6 ounces prepared smoked Beef Sausage
• 1 cup butternut squash, diced
• 1 cup zucchini or yellow squash, sliced into ¾ inch pieces and halved
• 2 ears sweet corn, cut in half
• 4 teaspoons vegetable oil
• 2 teaspoons all-purpose seasoning blend, such as Old Bay

Cooking Directions

1. Combine beef and vegetables in large bowl. Add oil and seasoning; toss to coat.
2. Preheat grill to medium heat (approximately 350°F).
3. Place a 12” x 12” square of heavy-duty aluminum foil down on work surface. Add ¼ of beef and vegetable mixture to center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close package. Repeat with remaining mixture for a total of 4 packets.
4. Grill for 10 to 12 minutes until vegetables are tender.

Ingredients

• 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
• 2 tablespoons minced garlic, divided
• ¼ to ½ teaspoons crushed red pepper
• ½ cup chopped green onions
• ¼ cup oyster sauce
• 2 tablespoons sugar
• 1 tablespoon chopped fresh ginger
• 2 cups bamboo shoots, edamame, baby corn or water chestnuts
• 2 cups hot cooked rice

Cooking Directions

1. Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.
2. Heat non-stick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
3. Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 3 teaspoons fresh minced garlic
• 2 cups chopped tomatoes
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1-1/2 cups uncooked penne pasta, cooked
• 2 tablespoons sliced fresh basil leaves
• 3 tablespoons grated Parmesan cheese

Cooking Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes to an internal temperature of 160°F, breaking into ¾-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Ingredients

• 12 ounces ground pork (lean)
• 8 ounces penne pasta (whole grain, about 3 cups)
• 3 cups tomato pasta sauce (spicy, OR plain tomato-basil pasta sauce)
• 2/3 cup ricotta cheese low fat
• 3 tablespoons Parmesan cheese (OR Asiago cheese, freshly grated)

Cooking Directions

1. Cook pasta in large saucepan with unsalted water according to package directions. Drain well.
2. Meanwhile, cook ground pork over medium-high heat in large, nonstick skillet about 3 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles. Drain and discard any juices.
3. Add hot pasta to ground pork in skillet. Stir in pasta sauce and ricotta cheese. Cover and cook over medium-high heat until hot, stirring occasionally.
4. Sprinkle with grated cheese and serve.

Ingredients

• 2 racks pork back ribs (2 1/2 to 3 pounds each, cut into 3- or 4-rib sections)
• 2 cups hoisin sauce
• 1 cup pineapple juice
• 3 tablespoons fresh ginger root (grated)
• 3 tablespoons sesame oil
• 3 scallions (green only, thinly sliced, optional)
• 1 1/2 teaspoons sesame seeds (toasted*, optional

Cooking Directions

1. In a medium bowl, combine the hoisin sauce, pineapple juice, ginger, and sesame oil. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Cover and cook on low for 5 to 6 hours or on high for 3 1/2 to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator.
2. About 1/2 hour before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature.
3.  Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with the scallions and sesame seeds, if using. Serve the rest of the remaining sauce at the table.
4. Serves 6 (4 ribs per serving)
5. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

Ingredients

• 1/2 pound pork stir-fry strips (loin, fresh pork leg or tenderloin)
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
•  2 teaspoons vegetable oil
• 1/2 onions (medium, thinly sliced)
• 1/2 red bell pepper (thinly sliced)
• 1/2 green bell pepper (thinly sliced)

Cooking Directions

1. Toss pork strips with chili powder and cumin to coat evenly. In large nonstick skillet heat oil over high heat, stir-fry pork strips until nicely browned, about 4-6 minutes. Add onion and peppers to pan, cook and stir until onion is tender, about 3-4 minutes more.