It's called smothered steak in Great Britain. Slow cooking makes the steak tender and helps the sauce flavors blend with the meat.

I use grass-fed beef in this recipe. It is lower in saturated fat than conventional beef and tastes great.

Helpful Hints:

-- Do not let the sauce boil while cooking.

Countdown:

-- Prepare ingredients.

-- Make ...Read more

Five-spice powder is the base for this sauce that glazes the meat and vegetables with an aromatic and exotic flavor. It is a blend of many spices, usually, star anise, cinnamon, cloves, fennel seed and Szechwan peppercorns. It can be found in the spice section of the supermarket. You only need a little for this recipe, but I like to keep it on ...Read more

The spice section of the market helps create this simple meal packed with punch. Pre-packaged chili seasoning mix gives zip to the mild flavor and firm texture of farm-raised tilapia. Hot chipotle pepper powder from the spice section creates a sweet heat for the chipotle corn and zucchini.

Helpful Hints:

· If chipotle pepper seasoning is not ...Read more

This is a quick take on a popular Chinese classic. Marinated pork tenderloin and cabbage are wrapped in crisp lettuce leaves and served with bok choy topped with peanuts.

Helpful Hints:

-- Ready-to-eat shredded cabbage for coleslaw can be found in the produce section.

-- Chinese cabbage (also called napa cabbage) can be used instead of bok ...Read more

Cooked white meat chicken breast, plump blueberries and red bell pepper make this a colorful and patriotic dish.

The dressing lightly coats the salad. It's made with mayonnaise mixed with prepared horseradish, adding a tangy boost to the salad.

Helpful Hints:

-- Any type of berries can be used for the salad.

-- The quickest way to slice ...Read more