Pull out one of these spicy, filling homemade roll-ups for a microwaveable lunch with a salad or serve them with rice for a hearty dinner.
Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.
A tender cut of beef, such as sirloin, can be grilled, sliced and topped with a zesty orange barbecue sauce to serve right away on crusty rolls. Or grill it ahead, slice and reheat on the barbecue or in the oven.
Keep these common ingredients that can be kept on hand so you can whip together a last-minute dinner at a moment's notice. if you've got time to plan ahead, you can marinate the meat in the refrigerator for up to 24 hours.
Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Leave the guilt at the door because these steak and fajita bowls are actually good for you thanks to a healthy dose of greens and veggies.
Look for cans of chipotle peppers in adobo sauce in your grocery store's Mexican food aisle. If you can't find it, replace chipotle peppers with 2 jalapeño peppers, roasted and seeded, and 1 tbsp (15 mL) hot pepper sauce (such as Tabasco).
You can treat this chili-inspired stew as a model for pork or lamb. Feel free to replace the lima beans with peas if they're handier or better liked.
The cup of cooking liquid is reserved to adjust the sauciness of the beef. The meat will absorb some of the liquid; how much will depend on the cut used.
