Great Meals To Gather Around

Directions:

1. In a bowl, combine 1 tbsp (15 mL) brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.
2. Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork shreds easily with a fork.
3. Transfer pork to a plate and let cool slightly.
4. Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors. Adjust seasoning with salt and cayenne, if desired.
5. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 C (250 mL) sauce over shredded meat, turning pork to absorb sauce.
6. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.

Ingredients:

• 1 package of Swift Meats Spareribs
• Your favorite BBQ rub
• Pistachios

Cranberry Sauce:

• 1 12 oz bag of fresh cranberries
• 3/4 C honey
• 1/2 tsp ground cinnamon
• 1/2 C orange juice
• 1/2 C water

Directions:

1. Prep your smoker to use indirect heat and bring the temperature to 250° F.
2. Smoke for 2 hours then spritz every hour while adding apple juice.
3. At the 4 1/2-hour mark check for doneness by picking up the ribs with your tongs and see how much they bend, if you see it cracking in the middle they are done.
4. Ensure your spareribs reach an internal temp of 145°F followed by a 3-minute rest before they are safe to eat. For a tender bite, Miguel recommends an internal temperature of 203°F!
5. While the meat is still smoking, add all cranberry sauce ingredients to a saucepan and constantly stir at medium heat until it thickens.
6. Then add the glaze onto the spareribs 10 min before removing them.
7. After you get your Swift Meats Spareribs off the smoker, add crushed pistachios, let rest for 10 minutes then slice to serve.

Ingredients: ⁣

• 1 trimmed and tied boneless Swift Pork Loin
• 2 Tbsp olive oil
• ½ small Onion diced fine
• 6 cloves of Garlic minced
• ¾ C Apricot Jam
• 2 tsp Harissa
• 2 Tbsp Apple Cider Vinegar
• salt and pepper

Directions: ⁣

1. Set oven to middle rack, and preheat to 325°F. Combine the jam, vinegar and harissa in a small bowl. Rub Pork Loin with salt and pepper and allow to rest for 20min.
2. Heat oil in an oven-safe skillet on medium-high until just beginning to smoke and then sear the Tenderloin on all sides until browned on all sides (3-5min). Place tenderloin on a plate and set aside.
3. Turn heat down to medium and then place onions into pan, add salt and sauté for 5 minutes until beginning to brown. Then add garlic and sauté until fragrant (approx 30-sec).
4. Add jam, Harissa and vinegar mix into the pan and deglaze the bottom, scraping up any browned bits (𝘪.𝘦., fond) for approx 2-3minutes.
5. Place Tenderloin and any accumulated juices back into the pan and, using tongs, roll and spin the Tenderloin to coat with the sauce and then place it into the oven.
6. Cook in the oven until the internal temperature of the pork registers 145°F (approx 20min). While Pork is cooking pull it out every 5 minutes, or so, to keep rolling and turning to glaze with sauce.

Ingredients

• 3 pkgs of Swift Beef Marrow Bones
• 2 C diced yellow onions
• 1 C sliced carrot
• 1/2 C sliced celery
• 1 Tbsp light brown sugar
• 2 Tbsp tomato paste
• 1 G water
• 10 black peppercorns
• 3 to 4 springs flesh parsley
• 2 cloves garlic
• 2 sprigs fresh thyme
• 2 bay leaves

Cooking Directions

1. Preheat oven to 475°F. Place beef bones, onions, carrots and celery in roasting pan.
2. Roast in 475°F oven 45 minutes or until browned, turning once.
3. Spread tomato paste over bones; roast 15 minutes.
4. Remove from oven; drain fat. Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen and brown bits; add to stock pot. Add water; bring to boil.
5. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
6. Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.

Ingredients:

• 2 Swift New York Strip Steaks
• 8 eggs
• 8 tortillas
• 1 tsp kosher salt
• 1 tsp coarse ground black pepper
• 1 tsp garlic powder
• 3 Tbsp butter
• ¼ C queso fresco
• 2 radishes

For the chimichurri you’ll need:

• 1 C parsley
• ½ C cilantro
• ½ C fresh oregano
• ½ C olive oil
• ¼ C red wine vinegar
• ½ red bell pepper
• 1 garlic clove
• ½ tsp kosher salt

Directions:

1. For the chimichurri, place parsley, cilantro, oregano, olive oil, red wine vinegar, bell pepper and garlic clove and salt in a food processor. Pulse for about 30 seconds. Place in the refrigerator until ready to serve.
2. Coat your Swift New York Strip Steaks with a liberal coating of salt pepper and garlic salt. Preheat a cast iron skillet until smoking, pour in about 2 tbsp of olive oil, then place in your steak. Sear on both sides for about 3 minutes per side.
3. Add in butter and baste with a spoon for an additional 2-3 minutes. Cook until internal temperature is 130-135 for medium rare-medium.
4. While your steaks are resting, Fry eggs in a little butter and olive oil until egg white is opaque. Place into a tortilla and repeat until all tacos are made.
5. Cut steak into thin strips and place in tacos along with chimichurri, queso fresco and a few thinly sliced radishes. Enjoy!

Ingredients:

• 2 packages (1 lb.) of Swift Ground Pork
• favorite BBQ rub
• pink Salt
• fresh Buns
• sliced cheddar cheese
• whole tomato
• sliced bacon
• favorite slaw
• dill pickles

BBQ Aioli:

• 1 C mayonnaise
• 1/2 C BBQ sauce
• 1 Tbsp pink salt
• 1/2 Tbsp black peppercorn
• 1/2 tsp minced garlic
• 1 Tbsp BBQ rub
• 1/2 Fresh squeezed lemon

Directions:

1. Open two 1 lb packs of Swift Ground Pork and season with your favorite rub and pink salt.
2. Combine the the 1 lb packs together and massage in your seasonings.
3. Make one 2 lb pork burger and slice into equal fourths to make four 1/2 lb burgers.
4. Place pork burgers into hot cast iron skillet on your favorite grill and cook for 3-4 minutes.
5. Flip the pork burgers and cook another 3-4 minutes or until 140-145F internal temp then add cheddar cheese.
6. Allow cheese to melt and conform to burger then take off grill and rest.
7. Make the BBQ Aioli using mayonnaise, BBQ sauce, pink salt, crushed black pepper, minced garlic, favorite rub, and fresh squeezed lemon juice then mix evenly in a bowl.
8. Build the pork cheeseburger on a fresh bun with the BBQ Aioli, Burger, sliced tomato, maple bourbon bacon, marinated slaw, and dill pickles.
9. Add the top bun, slice with your sharpest knife, take a bite, and enjoy the delicious BBQ Pork Burger!

Ingredients:

• 2 lb Swift Meat’s ground pork
• 1/2 C minced onion
• 1/4 C bread crumbs
• 1 Tbsp snipped parsley
• 2 tsp salt
• 1/8 tsp pepper
• 1 egg
• 1 tsp Worcestershire sauce
• 1/2 C milk
• 1/4 C vegetable oil
• 1/4 C flour
• 1 tsp paprika
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 C water
• 3/4 C sour cream

Directions:

1. Mix thoroughly pork, onion, breadcrumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk.  Refrigerate 2 hours.
2. Shape mixture into rounded balls.  In a large skillet, slowly brown and cook meatballs in oil.  Remove meatballs when internal temperature reaches 145 degrees. Set aside and keep warm.
3. Blend flour, paprika, 1/2 teaspoon and 1/8 teaspoon pepper into oil in skillet.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat; stir in water.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat and gradually stir in sour cream, mixing until smooth.
4. Add meatballs; heat through.
5. Serve over boiled egg noodles.

Ingredients:

• 2 Swift NY Strip Steaks
• 1 lb tiger shrimp (approx. 8-10 shrimp)
• 1 Tbsp kosher salt
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 small lemon
• 1 Tbsp chopped parsley
• 2 Tbsp Cajun seasoning

Directions:

1. Remove the steaks from the packaging and pat them dry. Let the steaks come up to room temperature by leaving on your countertop for 45-60 minutes.
2. Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.
3. For the shrimp, make sure they are deveined and cleaned, and the shell is removed.
4. Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.
5. Warm up your grill to 450 degrees and grill the steaks directly over the heat source. Flip every minute to ensure an even cook and pull when the internal temperature is 125 degrees for medium rare or 135 for medium, approx. 6-8 minutes.
6. Remove the steaks, cover loosely with foil and let them rest at room temperature.
7. While the steaks are resting, place the shrimp on the grill and cook for 1 minute per side. Remove when the shrimp are opaque, and the tails have turned red.
8. Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.
9. Slice the steaks into even slices and plate alongside the shrimp.
10. Enjoy!

Ingredients:

Steak:

• 2 Swift New York Strip Steaks
• 1/2 Tbsp olive oil
• Rainier Foods’ The Essentials and Gochu of your favorite steak seasoning

Compound Butter:

• 1/2 C salted butter
• 1/2 Tbsp chopped rosemary
• 1/2 Tbsp chopped parsley
• 1/4 Tbsp chopped basil
• 1/2 Tbsp minced garlic

Garlic Mash:

• 3 cloves of minced garlic
• 2 lbs of red potatoes
• Rainier Foods’ The Essentials (to taste)
• 1/3 C of butter

Directions:

Steak:

1. Use paper towels to pat the steaks dry.
2. Lightly coat entire steak in olive oil.
3. Season generously with your choice of seasoning. My personal favorites are Rainier Foods The Essentials and Gochu.
4. Preheat a cast iron skillet with olive oil. Make sure the skillet is nice and hot.
5. Add steaks to skillet and sear each side 5-6 minutes until the internal temperature reaches 130 degrees (medium, medium rare).
6. Remove steak and add compound butter while resting.
7. After about 10 minutes slice steak and serve.

Compound Butter:

1. Place 1/2 C of butter in a bowl.
2. Finely chop rosemary and parsley and place in a bowl with butter.
3. Add minced garlic to butter and herbs.
4. Mix together until combined.
5. Once combined, lay a piece of Saran Wrap on the counter and place butter on Saran Wrap.
6. Fold over Saran Wrap and roll until a “log” of butter is formed.
7. Place in refrigerator to chill.

Garlic Mash:

1. Wash red potatoes thoroughly and cut in half.
2. Bring a large pot of lightly salted water to a boil. Cool until tender but slightly firm, about 10-15 minutes. Drain and place potatoes into a large bowl.
3. In a bowl, add butter, minced garlic, milk and “The Essentials” (to taste).
4. Mash together with an electric mixer until desired consistency is reached.
5. Place potatoes in a serving bowl and garnish with chopped parsley.

Ingredients:

• 4 Swift NY Strip Steaks
• Favorite Steak Rub
• Pink Salt
• Olive Oil
• 2 Sweet Potatoes
• Favorite Sweet Potato Rub
• 1 Red Bell Pepper

Parsley Chimichurri:

• 3/4 C chopped Curly Parsley
• 1/2 C Extra Virgin Olive Oil
• 2 Tbsp White Wine Vinegar
• 2 tsp Minced Garlic
• 1/2 tsp Crushed Red Pepper
• 2 tsp Dried Oregano
• 1/2 tsp Pink Salt

Directions:

1) Slice 2 whole sweet potatoes into thin wedges and season with your favorite rub.

2) Remove 4 Swift NY Strips from the package, add olive oil as a binder, and season with your favorite steak rub and pink salt.

3) Make the Parsley Chimichurri using chopped curly parsley, olive oil, white wine vinegar, minced garlic, crushed red pepper, and pink salt, then mix evenly in a bowl.

4) Heat olive oil in cast iron skillet on your favorite grill, place sweet potato wedges in the skillet, and cook for 10-15 minutes, stirring frequently.

5) Place the 4 NY strips on your grill over open fire and cook for 5-6 minutes.

6) Flip the steaks and cook another 3-4 minutes or until 125-130°F internal temp for medium rare.

7) Remove steaks from the grill and let them rest for 10 minutes.

8) Slice the steak into strips, top with the fresh Parsley Chimichurri, and enjoy the delicious Steak Frites!

Ingredients

• 1/2 lb 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 Tbsp light brown sugar
• 2 Tbsp all-purpose flour or 11/2 tablespoons arrowroot (GF)
• 11/2 C beef or chicken broth
• 2 Tbsp balsamic vinegar
• 1 lb baby carrots
• 1 large clove garlic, minced
• 1/2 C 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

• 1 package Swift Premium chuck flap butterflied, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tsp dried thyme
• 2 Tbsp tomato paste
• 1/2 C red wine
• 3 large carrots, peeled and chopped
• 3 large parsnips, peeled and chopped
• 8 C chicken broth
• 1 C pearl barley
• 5 C 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:

• 1 Swift Pork Shoulder Butt
• 1 C white vinegar
• 1/2 C water
• 1/2 C pineapple juice
• 6 Tbsp Achiote paste
• 4 Tbsp chili powder
• 4 Tbsp cumin
• 4 Tbsp garlic powder
• 4 Tbsp salt
• 2 Tbsp pepper

Directions:

1. Mix everything together and pour over the pork shoulder. Let the pork marinade for a few hours, ideally overnight.
2. Remove from the marinade and cook on the grill at 250 degrees, indirect, for about 4 hours, until it reaches 170 degrees internal temperature.
3. Place the pork in a foil pan, add 1/2 C of chicken stock, cover tightly with foil and place back on the grill and continue cooking until fork tender, about 4 more hours.
4. Remove from the grill and rest in the foil pan for about an hour. After the rest, shred the meat and mix with all the juices in the pan.
5. Place on tortillas, top with salsa, cilantro, onion, pineapple chunks and enjoy!

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 C 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.
4. Serving Suggestion: Serve with a fresh green salad.

Ingredients

• 1 package Swift Premium flat iron steak, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 C packed Italian parsley leaves
• 1/2 C packed cilantro leaves
• 1 tsp dried oregano
• 1/3 C extra-virgin olive oil
• 2 Tbsp 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

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

• 1/3 C mayonnaise
• 1/4 C your favorite BBQ sauce
• 1 beaten egg
• 2 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Pinch of salt and pepper
• 1 lb. Swift Meats Pork Shoulder Butt
• 3/4 C panko bread crumbs
• 2 Tbsp freshly chopped parsley
• Vegetable oil to taste

Directions:

1. Mix mayo, BBQ sauce, egg, mustard, Worcestershire, hot sauce, salt and pepper into bowl.
2. In a separate bowl, mix pulled pork bread crumbs and parsley.
3. Mix both bowls together until well combined. Form into 8 patties.
4. Place a small amount of vegetable oil in cast iron pan or flat top grill.
5. Then place on flat top or cast iron pan until a golden brown crust forms about 4 minutes per side.
6. Place on your favorite bun and add your favorite sauce! We chose Thunderbird White Sauce. Enjoy!

Ingredients

• 1 can (8 oz) refrigerated crescent rolls
• 2 ½ slices American cheese, quartered (2.5 oz)
• 12 ounces Swift ground pork
• 1 large egg
• 1 C seasoned stuffing mix
• 3 Tbsp water
• 1 tsp minced garlic
• Salt and pepper to taste
• Cooking spray
• Mustard or ketchup, if desired

Cooking Directions

1. Preheat oven to 400°F. Combine ground pork, 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. Remove immediately once done baking, set aside to cool and reset the oven to 375°F
2. Meanwhile, prepare crescent roll mummy wraps. Open crescent rolls and unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Line up 2 or 3 meatballs. Wrap 4 pieces of dough around those meatballs and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely meatballs.
5. On ungreased large cookie sheet, place wrapped meatball mummies (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown. Decorate a face with ketchup and mustard.

Ingredients

• 1 package Swift Premium chuck petite tender
• 1 Tbsp 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 C pitted chopped Kalamata olives
• 2 Tbsp finely chopped red onion
• 2 Romaine hearts, torn into bite-sized pieces
• 11/2 Tbsp lemon juice
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp 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 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 C spinach
• 1/3 C 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 package Swift Premium flank steak
• Kosher salt and freshly ground black pepper
• 4 large ripe tomatoes, cut into 1/2-inch slices
• 6 Tbsp unsalted butter
• 3 garlic cloves, smashed with a knife and peeled (but left whole)
• 2 Tbsp 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

• 1/4 C fresh lemon juice
• 1/4 C finely chopped red onion
• 1/3 C extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 package Swift Premium sirloin flap meat
• 4 C chopped romaine lettuce
• 4 C watercress or arugula
• 1/2 C 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

• 1 package Swift Premium tri tip
• Kosher salt and freshly ground black pepper
• 1/4 C lemon juice
• 1/4 C chopped parsley
• 1 tsp lemon zest
• 1 Tbsp capers, coarsely chopped
• 2 small anchovy fillets, minced
• 1 small garlic clove, minced
• 1/2 C 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

• 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 C soy sauce
• 1/4 C apple juice
• 1/4 C 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 C 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.

Pork Loin:

• 1 Swift Meats Pork Loin
• Favorite BBQ rub
• salt and pepper to taste

Mushroom sauce:

• 1 small diced red onion
• 2 cloves minced garlic
• 2 C sliced mushrooms
• 4 Tbsp butter
• 1/2 C chicken broth
•  3/4 C heavy cream
• 1/4 C fresh chopped parsley
• salt and pepper to taste

1. Cut the pork loin in half and remove the silver skin. Use your favorite bbq rub and season the pork on all sides. Once seasoned, put on the grill, indirect at 225-250 degrees. Cook the pork until it hits 141 degrees, remove and rest it. While it rests, the temp will climb up to 145 degrees, which is perfect for pork.
2. For the sauce sauté the onion and garlic in 2 tbsp of butter, add the mushroom and remaining butter. Cook 5 minutes until the mushrooms soften up. Add the chicken broth, heavy cream and stir. Cook over low heat until the sauce thickens up. Add the parsley at the very end.

Ingredients

• 1 bone-in ribeye pork chop (12-ounce cut 1 inch thick)
• 1 oz Fontina cheese (cut up)
• 1 1/2 slices prosciutto (cut up)
• 2 tsp roasted red peppers (finely chopped bottled)
• 3/4 tsp fresh Italian parsley (finely chopped)
• 1 pinch red pepper flakes (optional)
• 1 egg (beaten)
• 1/3 C Italian seasoned panko breadcrumbs
• 2 tsp 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

• 2 poblano peppers
• 2 Tbsp vegetable oil
• 1 package Swift Premium caldillo
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp minced chipotle chile in adobo sauce
• 1 can (28 ounces) diced tomatoes
• 1 C chicken broth
• 1 tsp dried Mexican or Italian oregano, crumbled
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1/4 C 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

• 1/3 C white miso
• 3 Tbsp soy sauce
• 2 Tbsp lemon juice
• 2 Tbsp 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

• 2 Tbsp 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 C red wine
• 1 can (28 ounce) diced tomatoes
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• 1 Tbsp chopped fresh rosemary or 1 teaspoon dried rosemary
• 12 oz 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

• 2 poblano peppers
• 2 Tbsp vegetable oil
• 1 package Swift Premium caldillo
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp minced chipotle chile in adobo sauce
• 1 can (28 ounces) diced tomatoes
• 1 C chicken broth
• 1 tsp dried Mexican or Italian oregano, crumbled
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1/4 C 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 Tbsp 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

• 3 Tbsp vegetable oil
• 1 red bell pepper, seeded and cut into thin strips
• 6 C finely shredded Napa or Savoy cabbage
• 1/2 tsp 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 Tbsp soy sauce
• 1 Tbsp grated ginger
• 1 Tbsp minced garlic
• 1 tsp sesame oil
• 2 scallions, thinly sliced
• Cooked rice

Cooking Directions

1. Heat 1 Tbsp 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 lb boneless pork loin (cut into 3/4-inch cubes)
• 2 Tbsp taco seasoning
• 2 tsp vegetable oil
• 8 oz salsa (chunky style)
• 1/3 C 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

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

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

Cooking Directions

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

Cucumbers

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

Teriyaki Sauce

• 1/4 C mirin
• 1/4 C soy sauce
• 1 Tbsp 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

• 2 Tbsp 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 C bottled Thai green chili paste
• 1 Tbsp light brown sugar
• 1 red pepper, seeded and cut in 1-inch pieces
• 4 one-inch thick slices savoy cabbage (about 4 cups)
• 1 Tbsp fish or soy sauce
• 1/4 C 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 Tbsp olive oil
• 2 1/2 lbs pork loin, cut into 1-inch cubes
• 2 tsp salt
• 3 cloves garlic, chopped
• 4 C Red Chile Sauce
• 1 1/4 C tomato sauce
• 1/4 tsp dried Mexican oregano , crushed
• 1/4 tsp ground cumin
• Water

Directions:

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.
2. Add red chile sauce, tomato sauce, oregano, and cumin. Let mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.

Ingredients

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

• 12 oz cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 C)
• 1 large sweet potato, unpeeled, cut into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 1 Tbsp taco seasoning mix
• 1/4 C water
• 1 Tbsp vegetable oil
• 2 Tbsp reduced-fat or regular dairy sour cream
• 1 tsp 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 Tbsp water, if needed to avoid sticking.
4. Garnish with cilantro, as desired. Serve with sour cream mixture.

Ingredients

• 1 lb 90% lean ground pork
• 2 tsp olive oil
• 1 C white onion (chopped)
• 2 C new potatoes (cooked, cut into 1/4-inch cubes)
• 1 1/4 C tomatillo salsa
• 1 C frozen corn (thawed)
• 1/4 C cilantro
• 1/4 C 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 C fresh basil (packed)
• 2 Tbsp lemon juice (fresh)
• 2 Tbsp extra virgin olive oil
• 1 tsp coarse salt
• 1/2 tsp 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

• 2 lb pork tenderloin
• 16 oz barbecue sauce (basic)
• 1 tsp brown sugar 
• 4 Tbsp dark rum
• 4 Tbsp dark rum
• 1 Tbsp rum extract
• 2 oz orange juice
• 1 Tbsp 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 Tbsp 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 lb ground pork
• 1/4 tsp garlic salt
• 3/4 C pizza sauce
• 16 5/16 oz refrigerated biscuits
• 2/3 C 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 Tbsp of meat sauce onto one side of the biscuit. Sprinkle with 1 Tbsp 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 C soy sauce
• 4 Tbsp honey
• 12 cloves garlic (minced)
• 2 tsp sesame oil
• 4 tsp fresh ginger root (grated)
• 2 Tbsp sweet chili sauce
• 2 Tbsp 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 lbs pork loin roast, boneless
• 2 Tbsp black pepper (cracked)
• 2 Tbsp Parmesan cheese (grated)
• 2 tsp dried basil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp 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 lb beef Top Sirloin Steak, cut 3/4 inch thick
• 1 lb fresh asparagus, trimmed
• 1/2 tsp salt
• 1/8 tsp pepper

Cooking Directions

1. Combine marinade ingredients in small bowl. Remove and reserve 2 Tbsp. 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 Tbsp 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 lb beef Back Ribs
• Marinade:
  • 1/2 C ketchup
  • 1/3 C Dijon-style mustard
  • 1/3 C hoisin sauce
  • 1/4 C finely chopped jalapeno pepper
  • 2 Tbsp minced ginger
  • 2 Tbsp water
  • 2 Tbsp 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 C 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 lb beef Top Sirloin Steak boneless, cut 3/4 to 1 inch thick
• 1/2 C prepared vinaigrette dressing with Parmesan cheese, divided
• 2 Tbsp vegetable oil, divided
• 3 C 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 C dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 Tbsp 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 C dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Ingredients

• 3 slices bacon
• 3/4 lb ground pork
• 3/4 lb bulk pork sausages
• 1 onions (large, coarsely chopped)
• 1 green bell pepper (seeded and chopped)
• 2 cloves garlic (minced)
• 1 C dry red wine
• 43 1/2 oz tomatoes (Italian-style, crushed)
• 6 oz tomato paste
• 2 tsp dried oregano leaves, crushed
• 1 tsp brown sugar
• 1/2 tsp dried basil (crushed)
• 1/2 tsp dried thyme leaves, crushed
• 2 bay leaves
• 12 oz 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 lb lean ground pork
• 2 Tbsp soy sauce (Less-Sodium)
• 2 scallions (White And Green Parts, Finely Chopped, About 6 Tablespoons)
• 2 Tbsp ginger (Peeled And Minced)
• 2 cloves garlic (Minced)
• 14 oz Asian dumpling wrappers (Package, About 5 Dozen Wrappers*)
• 2 Tbsp vegetable oil (As Needed)

Cooking Directions

1. For the dipping sauce, mix 1/2 cup soy sauce with 1 Tbsp scallions, 1 Tbsp ginger and 1 minced garlic clove in a small bowl; set aside.
2. For the filling, mix ground pork with remaining scallions, 2 Tbsp soy sauce, 1 Tbsp 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 C 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 lb ground pork
• 1 clove garlic (crushed)
• 1 Tbsp fresh ginger root (grated)
• 2 Tbsp soy sauce
• 1 1/2 tsp garlic chili paste
• 1 Tbsp 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 oz ground pork (96% lean)
• 1/2 C water
• 6 Tbsp couscous
• 4 bell peppers (large, red, orange, or yellow, or a combination)
• 3/4 C salsa (plus more for serving, optional)
• 1 C frozen corn (thawed)
• 2 tsp chili powder
• salt
• black pepper
• 1/4 C 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 C plus 1 Tbsp reduced-fat or regular balsamic vinaigrette, divided
• 1/2 to 1 tsp chipotle chile powder
• 12 C mixed salad greens
• 4 medium tomatoes, cut into wedges
• Salt and pepper

Cooking Directions

1. Brush onion slices with 1 Tbsp 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 C vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.

Ingredients

• 4 oz New York (top loin) pork chops (6-7-ounce each, 1 1/4-inch thick)
• 4 slices bacon (thick-cut)
• 1/4 C butter (1/2 stick, softened to room temperature)
• 2 Tbsp 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 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
• 1 Tbsp prepared spicy brown mustard
• 1 clove garlic, minced
• ¼ tsp pepper
• ½ C soft whole wheat bread crumbs
• 2 Tbsp chopped fresh parsley

Roasted Garlic Potatoes

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

Bourbon Sauce

• ½ C ready-to-serve beef broth
• 2 Tbsp bourbon
• ¼ C 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

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

Topping

• 2 Tbsp cream cheese
• 4 tsp crumbled blue cheese
• 4 tsp plain yogurt
• 2 tsp 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 tsp olive oil
• 2 C asparagus piece (2-inch pieces)
• 1 medium yellow squash, cut lengthwise in half, then crosswise into ¼-inch thick slices
• 3 C hot cooked brown rice
• 1 C diced, seeded tomatoes
• 1 C canned garbanzo beans, rinsed, drained
• ¼ C fresh basil, thinly sliced
• ½ tsp salt

Marinade

• ¼ C olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp minced garlic
• 1 Tbsp honey
• 2 tsp fresh thyme, chopped
• ¼ tsp salt
• 1/8 tsp 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

• 6 oz refrigerated fully cooked beef Pot Roast, shredded
• 6 oz prepared smoked Beef Sausage
• 1 C butternut squash, diced
• 1 C zucchini or yellow squash, sliced into ¾ inch pieces and halved
• 2 ears sweet corn, cut in half
• 4 tsp vegetable oil
• 2 tsp 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 Tbsp minced garlic, divided
• ¼ to ½ tsp crushed red pepper
• ½ C chopped green onions
• ¼ C oyster sauce
• 2 Tbsp sugar
• 1 Tbsp chopped fresh ginger
• 2 C bamboo shoots, edamame, baby corn or water chestnuts
• 2 C 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

• 12 oz ground pork (lean)
• 8 oz penne pasta (whole grain, about 3 cups)
• 3 C tomato pasta sauce (spicy, OR plain tomato-basil pasta sauce)
• 2/3 C ricotta cheese low fat
• 3 Tbsp 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 lbs each, cut into 3- or 4-rib sections)
• 2 C hoisin sauce
• 1 C pineapple juice
• 3 Tbsp fresh ginger root (grated)
• 3 Tbsp sesame oil
• 3 scallions (green only, thinly sliced, optional)
• 1 1/2 tsp 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 lb pork stir-fry strips (loin, fresh pork leg or tenderloin)
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
•  2 tsp 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.