1Burrito

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Ingredients 12 oz (375 g) lean ground beef 1 onion, chopped 4 cloves garlic, minced 4 tsp (20 mL) chili powder tsp (2 mL) dried oregano 1/4 tsp (1 ml) each salt and cayenne 1 can (19 oz/540 mL) red kidney beans, drained and rinsed 3/4 cup (175 mL) salsa 4 large flour tortillas 1 cup (250 ml) shredded cheddar or Monterey Jack cheese cup (125 ml) light sour cream 1 cup (250 ml) shredded lettuce Preparation:
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes. In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend. Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese. Bake in 450F (230C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa. Tip: To save time, buy shredded cheeses and cheese mixes, such as Tex-Mex.

Chicken Chili Burritos

Ingredients; 2 tbsp (25 mL) vegetable oil 1 lb (454 g) ground chicken 1 onion, chopped 2 cloves garlic, minced 2 tsp (10 mL) dried oregano tsp (2 mL) salt 2 tbsp (25 mL) tomato paste 1 can (28 oz/796 mL) diced tomatoes 3 tbsp (45 mL) chili powder 4 large flour tortillas, (10 inches/25 cm) 3/4 cup (175 mL) shredded Cheddar cheese Preparation: In large saucepan, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; cook chicken, breaking up with fork, for about 8 minutes or until no longer pink. Drain off fat. Transfer chicken to bowl and set aside. In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano and salt for about 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Return chicken to pan. Add tomatoes and chili powder; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened. Spoon chili onto centre of each tortilla; sprinkle with cheese. Fold top and bottom edge over filling; fold sides over like envelope. Place, seam side down, on greased baking sheet. Broil burritos about 6 inches (15 cm) from heat until crisp and golden brown, about 10 minutes.

Family-Size Pan Bagnat

1/4 sweet onions, thinly sliced 1/4 cup (50 mL) extra virgin olive oil 2 tbsp (25 mL) red wine vinegar 2 tbsp (25 mL) Dijon mustard 1 tsp (5 mL) dried thyme 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 cans (7 oz/198 g) tuna 1/4 cup (50 mL) chopped black olives 1 round French bread, (about 7 inches / 18 cm) 1 plum tomato, thinly sliced 1 cup (250 mL) packed fresh spinach 2 hard cooked eggs, sliced 2 jarred roasted red peppers, drained, rinsed and patted dry In bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside. In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine. Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture. Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into 4 wedges.

Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

These hearty sandwiches are definitely knife-and-fork fare. Choose a thickly sliced whole grain loaf with flax as a base for the medium-rare roast beef. Servings: 4 4 slices whole grain bread 6 oz (170 g) thinly sliced roast beef Horseradish Coleslaw: 2 cups (500 mL) shredded cabbage 2 tbsp (25 mL) light mayonnaise 1 tbsp (15 mL) chopped fresh parsley 1 tbsp (15 mL) barbecue sauce 1 tbsp (15 mL) prepared horseradish 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Horseradish Coleslaw: In bowl, toss together cabbage, mayonnaise, parsley, barbecue sauce, horseradish, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Toast bread. Top each slice with 1/2 cup (125 mL) coleslaw then beef.

Rueben Canapes

1/2 baguette, (10 inches/25 cm for half) 2 tbsp (25 mL) extra-virgin olive oil 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Topping: 2 tbsp (25 mL) Dijon mustard 2/3 cup (150 mL) drained sauerkraut 12 (8 oz/250 g) thin slices smoked meat, (cut in half) 24 small slices Gruyre cheese Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes. Topping: Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute. Variations: Pesto Salami Canapes: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese. Goat Cheese and Roasted Pepper Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive. Smoked Trout and Boursin Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

Pineapple Fried Rice

Ingredients (serves 4): 1 packet Asian Home Gourmet Thai Pineapple Rice 1 fresh pineapple 400g (2 cups) cooked rice 1 egg 1 tbsp vegetable oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 200g chicken meat, cut into cubes 100g fresh prawns, de-shell some cashew nuts some pork floss Method: 1. Drain 200ml of pineapple juice in a cup. Cut the remaining pineapple into cubes. 2. Drizzle some oil in a preheated wok. 3. Add onion and garlic and stir fry till fragrant. 4. Add spice paste, some pineapple juice and chicken. Fry for 5 minutes. 5. Add rice, cashew nuts, pineapple cubes and egg. Stir fry till cooked. 6. Garnish with coriander. Serve.

Glazed Buttermilk Meatloaf

Glaze: 1 cup ketchup 1 cup BBQ sauce {your favorite brand} 1/2 cup brown sugar {light or dark, or a combo of both} Meatloaf: 1 tablespoon olive oil 1 cup finely chopped onion {roughly 1 medium} 1 large clove garlic, minced 1/4 cup chopped fresh parsley 1/3 cup chopped fresh basil 2 tablespoons tomato paste 1/3 cup panko breadcrumbs 1 cup buttermilk, well-shaken 2 pounds ground beef 1 cup freshly grated Parmesan cheese 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To make the glaze: Add the ketchup, BBQ sauce and brown sugar to a saucepan and place over low heat. Keep on stove over low heat, stirring occasionally, while you prepare the meatloaf. 1. Preheat the oven to 425 degrees. Heat the olive oil in a skillet over medium heat. Add the onions and garlic; saute for 4-5 minutes, or until softened. Stir in the parsley, basil and tomato paste and cook for an additional minute. Set aside to cool. 2. In a large mixing bowl soak the breadcrumbs in the buttermilk for 5 minutes. Add the ground beef, Parmesan cheese, onion mixture, salt and pepper; mix gently with your hands until just combined. On a rimmed baking sheet, form the mixture into a loaf and brush all exposed sides with some of the glaze. {Note: I like to divide the sauce into two separate bowls - one for brushing the meatloaf and one for serving later on. This way the sauce used as a condiment doesn't come in contact with raw meat} 3. Bake for 50 minutes, or until the internal temperature reaches 160 degrees. Remove the meatloaf from the oven and brush with additional glaze several times throughout baking. Let rest for 10 minutes before slicing. Serve the meatloaf with extra sauce on the side.

Slow Cooker Beef Stew

Ingredients 4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks Salt and pepper 2 tbsp vegetable oil 2 onions, chopped about 2 cups 4 cups low-sodium chicken broth 1-1/2 cups Guinness Draught

1 tbsp light brown sugar 1 tsp dried thyme 1 ounce bittersweet chocolate, chopped (yes, chocolate!) 2 bay leaves 5 carrots, peeled and cut into 1-inch chunks 1 lb parsnips, peeled and cut into 1-inch chunks 1-1/2 lbs baby red potatoes (about 24), scrubbed 1/4 cup unbleached all-purpose flour 2 tbsp minced fresh parsley Directions Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef. Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert. Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Serve.

Drunken Ribs with (almonds or cashews)

Ingredients: 1 slab of pork baby back ribs (about 1 kg) - membrane removed, chopped into small pieces

1/2 cup char siew sauce 1 thumb size ginger - grated 3 cloves garlic - minced 1 can (330 ml) beer (I used Carlsberg) nuts

Directions: Marinade ribs in char siew sauce, ginger and garlic for at least 1 hr, or preferably overnight. Combine ribs and beer into a pot, cover and bring to boil. Lower heat to simmer for 30 mins. Add all the nuts and leave to simmer uncovered until thickened (about 20-30 mins). Season to taste.

Pulled Pork Sandwiches

Ingredients Dry rub: 2 cup apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire 1/2 tablespoon liquid smoke 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons dark brown sugar 2 tablespoons paprika 1/2 tablespoon cayenne 4 pound shoulder pork roast

1/2 tablespoon garlic powder

6 soft hamburger buns with seeds Bbq sauce Cole slaw

Directions Preheat oven to 325 degrees F. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns topped with BBQ sauce and cole slaw

. Chinese Dumplings

(Makes 80-100 dumplings) Ingredients: 1 lb. ground pork lb. finely chopped shrimp 4-5 eggs, scrambled in vegetable oil and then finely chopped lb. Chinese chives, finely chopped, (or substitute scallions) 5 leaves Napa cabbage, finely chopped 1 tablespoon chicken bouillon Soy sauce to taste Salt to taste A splash each of sesame oil and vegetable oil 80-100 dumpling or wonton wrappers How to Prepare at Home In a large bowl stir the ground pork with a small splash of water. Do this two more

times to produce a moist and somewhat sticky mixture. Add all of the remaining ingredients and mix well. On a cutting board place a dumpling wrapper and dollop about a teaspoon or so of the mixture onto the center. Do not overfill or it will be difficult to adequately seal them, and/or they can burst open during cooking. Wet the edge of the wrapper with some water, fold it over, and then crimp the edge to seal it. Arrange the dumplings on a parchment lined sheet tray. You can freeze them at this point for later use. To cook, bring a pot of water or broth to a boil, add the dumplings, and cook until they float. They are completely done when you can poke their center and the dough springs back. You can serve them in broth like wontons but traditionally they are dipped in a sauce. Dumpling Dipping Sauce Ingredients: 3 oz. soy sauce 1 oz. dark soy sauce 1 oz. rice wine vinegar 1 teaspoon hot chile oil A splash of sesame oil Finely minced chives or scallions How to Prepare at Home You can adjust any or all of these ingredients to suit your taste. Simply whisk the ingredients together, dip the dumplings in the sauce and enjoy.

Chorizo Sweet Potato Enchiladas

Ingredients 2 Tbsp vegetable oil 1 medium sweet potato 1 medium poblano pepper 2 cloves garlic 3 links chorizo 10 taco size tortillas 5 oz enchilada sauce 1.5 cups shredded cheese Directions STEP 1: Peel the sweet potato and cut into a half inch cubes. Remove the stem and

seeds from the poblano and also dice into half inch pieces. Mince the garlic. STEP 2: In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it's casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes). STEP 3: Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling. STEP 4: Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot. Optional garnishes: green onion, cilantro, sour cream.

Turkey Con Queso Bake

Chili con queso is typically served as an appetizer with corn chips, tortilla chips or vegetables. By borrowing this idea and combining it with a turkey wrap, a new dish emerges. When assembling the dish, the sauce may seem too generous, but it eventually thickens and provides enough to spoon luxuriously over the rolls. Servings: 8 3 tbsp (45 mL) butter 1 onions, chopped 2 cloves of garlic, minced 1/4 cup (50 mL) all-purpose flour 1-1/2 cups (375 mL) turkey stock or chicken stock

1 cup (250 mL) milk 3 cups (750 mL) shredded old cheddar cheese 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper Filling: 2 cups (500 mL) cooked turkey, diced 2 tomatoes, seeded and diced 1/4 cup (50 mL) chopped green olives 3 green onions, chopped 2 tbsp (25 mL) chopped fresh coriander 1 jalapeo peppers, seeded and chopped 8 7-inch flour tortillas

In saucepan, melt butter over medium heat; fry onion and garlic, stirring occasionally, until softened, about 2 minutes. Add flour; cook, stirring, for 2 minutes. Whisk in stock and milk and bring to boil, stirring; reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Add 2-1/2 cups (625 mL) of the cheese, salt and pepper; set aside. Filling: In large bowl, combine turkey, tomatoes, olives, onions, coriander and jalape?epper; stir in 1/2 cup (125 mL) of the cheese sauce. Spoon 3/4 cup (175 mL) into greased 13- x 9inch (3 L) glass baking dish. Divide remaining filling evenly among centres of each tortilla; roll up loosely. Place, seam side down, on sauce. Spoon remaining sauce over top. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 8 hours; let stand at room temperature for 30 minutes.) Bake in 350F (180C) oven until golden and bubbly, 35 to 40 minutes. Let stand for 15 minutes before serving.

Pork Tostada Salad

Servings: 1 2 green onions 1 lb (500 g) lean ground pork 1 tbsp (15 mL) each chili powder and wine vinegar 1/2 tsp (2 mL) each salt and ground coriander pinch granulated sugar 2 cloves garlic, minced 8 corn tostadas 2 cups (500 mL) shredded lettuce 1 large tomato, chopped

1/2 cup (125 mL) salsa 1/2 cup (125 mL) shredded cheddar cheese 1/4 cup (50 mL) light sour cream

Thinly slice white and green parts of green onions; set aside separately. In large skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add chili powder, vinegar, salt, coriander, sugar, garlic and white parts of onions; fry over medium heat, stirring often, for 5 minutes. Place 1 tostada in each of 4 bowls. Top with about half each of the lettuce, tomato, pork mixture, salsa and cheese. Repeat layers. Top with sour cream; sprinkle with green parts of onions.

Chili
Chili 6-8 servings 1 pound ground beef 2 hot link sausages, cut into large dice 2 tablespoons olive oil 1 cup chopped red onion 1 jalapeno, minced 2 cloves garlic, minced 2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon cumin

1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 3 14.5-ounce cans diced tomatoes 1 bottle of beer (I used an Amber Ale) 1 teaspoon hot sauce (like Tapatio) 1/2 teaspoon Worcester sauce 1 15-ounce can pinto beans, drained and rinsed 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce can tomato sauce For serving (optional): grated cheese chopped red onions minced jalapeno In a large pan, brown ground beef over medium heat until cooked through. Drain off all fat and reserve. In a large frying pan, heat olive oil and saut onions until soft. Add jalapeno and garlic; cook for another 30 seconds. Stir in ground beef, sausage, all spices, canned tomatoes with juices, beer, hot sauce and Worcester sauce. Combine well and bring to a simmer. Simmer for 10 minutes. Then stir in beans and tomato sauce. Bring back to a simmer. Simmer for another 45 minutes to 1 hour, stirring occasionally. Check seasonings for salt, pepper and hot sauce, and remove bay leaf.