We love a good veggie dish as much as the next person but just like satisfying a sweet tooth, sometimes a girl needs to have her hearty meat fix!

Here, some recipes to satisfy your meat craving.

1. Grilled Tenderloin Steaks with Asian Glaze

Ok, so while we aren’t fancy around here (Lisa has mastered going to the grocery store in her “daytime” pyjamas), we’re suckers for a prime cut of meat. Enter the beef tenderloin, also know by its’ super intimidating names ‘filet mignon’ and ‘chateaubriand,’ a cut so tender and delicious, it’s buttery. Sliced into steaks, the tenderloins are seasoned simply with salt and pepper, basted with a savory ginger hoisin glaze and grilled to juicy perfection. The result is a scrumptious meat feast ready in less than 15 minutes.


Ginger Hoisin Glaze

3 tbsp hoisin sauce
1 tbsp dry sherry wine
1 tsp honey
1 tsp grated fresh ginger
1/4 tsp Sriracha sauce

4 (6oz) beef tenderloin steaks
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Green onions, chopped for garnish
Sesame seeds, for garnish


1) In a small bowl, whisk hoisin sauce, honey, ginger and Sriracha sauce. Set aside.

2) Preheat grill to medium-high heat, making sure to remove steaks from refrigerator 30 minutes before grilling. Season both sides of the steak with salt and pepper. Place on grill, cooking 4-5 minutes per side for medium to medium rare. In the last minute of cooking, brush each steak generously with ginger hoisin glaze. Remove from grill and rest 5 minutes before serving. Serve with additional glaze and garnish with chopped green onions and sesame seeds.

Serves 4


A rack of lamb seasoned with spices.

2. Herb-Crusted Lamb Chops

Everyone can have a great rack. Yes, you read that right…a meltingly tender rack of lamb. These impressive and deceptively easy-to-make oven-roasted lamb chops, crusted in fresh parsley, mint and thyme and drizzled with a balsamic reduction, are the ultimate crowd pleaser.


Herb Crusted Lamb Chops

3 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh thyme
2 large garlic cloves, minced
1/2 tsp kosher salt
1/8 tsp cayenne pepper
1 tbsp olive oil
2 slices white bread, pulsed in food processor until coarse crumbs
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 racks of lamb, 1-1/2 lbs each (7-8 chops on each), trimmed
1 tsp kosher salt
1 tsp freshly ground black pepper

Balsamic Reduction

1 tbsp olive oil
1 shallot, minced
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 tbsp butter


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Combine parsley, mint, thyme, garlic, salt and cayenne in a pie plate. Set aside.

3) In a large skillet, heat olive oil over medium heat. Add breadcrumbs, stir to lightly toast, 2-3 minutes. Remove from skillet and toss with parsley mixture.

4) In a small bowl, stir together mayonnaise and Dijon mustard.

5) Season both sides of the lamb racks with salt and pepper. Over high heat, heat the same large skillet used for the breadcrumbs. Meat-side down, place 1 rack in the skillet and brown until a crust has formed, about 2 minutes. Turn the rack with tongs and sear the bottom for another 2 minutes. Remove lamb from pan, wipe bottom of skillet and repeat with remaining rack. Transfer lamb to a plate to cool slightly.

6) Coat both top and bottom of both racks with mayonnaise mixture, spreading it over the meaty portions but not covering the bones. Roll the meat in reserved breadcrumb mixture, pressing the crumbs to adhere.

7) Place both racks on prepared baking sheet and roast for 20-25 minutes. Insert an instant read thermometer in the thickest part of the lamb, medium-rare will read 140ºF. Allow lamb to sit 5-10 minutes before carving chops. Temperature will rise by 5 degrees as it sits.

8) For balsamic reduction, heat olive oil in a medium skillet over medium heat. Add shallots and cook 1 minute, until soft. Stir in balsamic vinegar, turn heat to high and cook 1 minute. Add chicken broth and bring to a boil. Lower heat to medium and reduce by half, 5-6 minutes. Remove from heat, stir in butter. To serve, spoon a small amount of sauce over carved lamb chops.

Serves 4-6

Prime rib roast beef with a slice cut out exposing the red meat.

3. Prime Rib Roast with Creamy Radish Mustard Sauce

Ideal for a celebratory meal (or just because it’s Sunday), this beautiful cut of meat, rubbed with garlic, rosemary and thyme, is roasted until perfectly pink inside and browned outside. Grab the carving knife and serve up succulent slices of this old-school Prime Rib, accompanied with a tangy, creamy horseradish-and-mustard sauce. It gives new meaning to “having a rare old time,” huh?


Prime Rib Roast

1 (10lb/4) bone-in Prime Rib Roast
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
4 large garlic cloves, minced
2 fresh rosemary sprigs, leaves removed and chopped
4 fresh thyme sprigs, leaves removed and chopped

Horseradish Mustard Sauce

1/4 cup buttermilk
2 tbsp white horseradish
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp sour cream
1/2 tsp finely chopped fresh rosemary
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper


1) Preheat oven to 450°F. To ensure even cooking, bring roast to room temperature 30-60 minutes before roasting. Pat rib roast dry and make 1/2-inch slits over the top and on the sides of the roast. In a small bowl, whisk olive oil, salt, pepper, garlic, rosemary and thyme. Rub seasoning all over roast and inside the slits. Place roast in a large roasting pan, rib side down. Bake 15 minutes. Reduce oven temperature to 325°F and continue cooking 2 hours and 10 minutes until a meat thermometer inserted into the thickest portion of the roast reaches 130-135°F (for medium-rare). Remove from oven and let rest 15 minutes before carving.

2)For the horseradish sauce, in a medium bowl, whisk buttermilk, horseradish, mayonnaise, Dijon mustard, sour cream, rosemary, salt and pepper. Serve with sliced roast.

Serves 8-10

Medium rare horseradish-crusted beef tenderloin with four slices cut and displayed on a white plate.

4. Radish-Crusted Beef Tenderloin with Herb Gremolata

Beef tenderloin. Tender. Loin. True to its name, this is the butteriest cut of beef, the best of the best that we love to haul out for celebratory meals. Coated in a crust of spicy horseradish and Dijon mustard and then served with a zesty gremolata of parsley, rosemary and thyme, this flavourful, satisfying tenderloin is tops.


Beef Tenderloin

3lb beef tenderloin, center cut
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp Dijon mustard
½ cup bottled horseradish, drained and squeeze dried
2 tbsp olive oil

Herb Gremolata

3 tbsp chopped Italian flat leaf parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp olive oil
1 tbsp lemon zest
1 tsp fresh lemon juice
1 small garlic clove, minced
Kosher salt and freshly ground black pepper, to taste


1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tenderloin on baking sheet, pat dry and sprinkle with salt and pepper. Spread Dijon mustard over the top and sides of the beef. In a small bowl stir the horseradish and olive oil together and then coat top and sides of the meat with the horseradish mixture. Roast for 45 minutes for medium rare, (when a meat thermometer registers 145ºF). Remove from oven and let stand 10 minutes before slicing.

2) While the beef is resting, prepare the gremolata. In a medium bowl, combine the chopped parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Toss all ingredients together and spoon over sliced beef .

Serves 8

5. Baked Tortilla Chicken

Looking for a chicken recipe that’ll turn your family dinner into a fiesta? You’ve found it. Not only is this Baked Tortilla Chicken delectably juicy, crusted in crunchy tortillas and cheesy cheddar, but it’s also served with a creamy avocado dip full of Southwestern flavors. ¡Ay, caramba!


Tortilla Chicken

6 boneless, skinless chicken breast halves
1½ cups sour cream
2 tbsp packed brown sugar
2 tsp chili powder
1 tsp chopped fresh thyme
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
2½ cups panko (Japanese breadcrumbs)
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
½ cup (or ¼ cup depending how much spice you like) jarred jalapeno peppers, dried off and chopped

Avocado Dip

½ cup mayonnaise
½ cup sour cream
2 ripe avocados, peeled and pit removed
2 tbsp fresh lime juice
¼ tsp ground cumin
¼ tsp cayenne pepper
½ tsp kosher salt
¼ tsp freshly ground black pepper


1) For the chicken, place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

2) In a large bowl, combine sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add chicken and toss to coat, cover and let marinate in the refrigerator for 2 hours.

3) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

4) In a large bowl, combine panko, tortilla crumbs, cheddar and chopped jalapenos. Remove chicken from marinade and coat each piece with panko mixture, pressing down so coating sticks well to each piece. Place on prepared baking sheet and bake 20-23 minutes, until golden and cooked through.

5) For the avocado dip, place mayonnaise, sour cream, avocado, lime juice, cumin, cayenne pepper, salt and pepper in a food processor. Blend until smooth, about 30 seconds. Serve alongside chicken but if you’re not eating it immediately, place avocado pit in the bowl to keep the dip from turning brown. Cover and refrigerate until ready to use. This dip yields 2 cups.

Serves 6

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Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.