*PRIZE PACK ($450 value) INCLUDES: $400 HOME DEPOT GIFT CARD AND MORE!

*By entering you are automatically joining the following three FREE online recipe clubs: Make it Beef Club, EIEO Insiders Club and Cookin’ Greens Newsletter. Club members receive a monthly Make it Beef e-newsletter with great recipes ideas, cooking know-how, nutrition information. EIEO Insider Club members receive all future magazines, e-cookbooks and free offers.

CONTEST STARTS: MAY 28, 2013 CONTEST CLOSING:  AUGUST 1st, 2013. For contest rules and regulations just click here.

Smoke & Fire

Official Contest Rules and Regulations

1. Contest Period:  Contest Start: NOON (ET), May 27, 2013. Contest Closing: NOON (ET), August 1, 2013.
2. Eligibility: This contest is open to all Make it Beef and EIEO Insider Club members Entrants must be individuals legally residing in a province or territory of Canada, excluding Quebec, and who are the age of majority in their province or territory of residence at the time of residence prior to awarding the prize. Only one (1) entry per person and only one (1) entry per email account.  Entries must be received no later than the NOON (E.T.) on August 1, 2013.
3. Not Eligible:  The Contest is not open to residence of Quebec, employees, representatives and agents of Canada Beef Inc. or their affiliates, their advertising and promotional agencies or to any person with whom any of the foregoing are domiciled. Entry materials that have been tampered with, reproduced, falsified or altered, or which are incomplete, are void.
4. Late Entries:  Canada Beef Inc. will not be responsible for entries or requests that are late, lost, destroyed, wrongly addressed or not received by the Contest Closing for whatever reason. By entering the contest, all Entrants agree to abide by the Contest Rules and Regulations and the decisions of the judges, which are final and non-appealable.  Entries become the sole property of Canada Beef Inc. and Eat In Eat Out magazine and will not be returned.
5. How to participate: The contest is offered electronically via the Internet on Eat In Eat Out magazine at http://eatineatout.ca. All entrants who are registered members of the EIEO Insiders Club are automatically entered into the contest.  Other entrants may enter the contest by following the link in the entrant’s invitation to join.
6. No purchase necessary to enter or win – alternate means of contest entry: Entrants may submit one (1) entry for the contest by legibly printing the Entrant’s name, telephone number, street address and email address on a 3 x 5 inch (or 7.5 x 12.5 cm) piece of paper and mailing it to: EatInEatOut Magazine, 17 Meadowvale Drive, Toronto, ON M8Y 2N7.
7. Prizes: There will be one (1) prize pack consisting of one (1) $400.00 Home Depot Gift Card, (11) BBQ Apron, (1) T-Shirt, (1) cooler tote.  Approximate retail value of the prize pack is CD$450.00. Limit of one (1) prize per person/email address.  The prizes are non exchangeable, non transferable, non refundable, have no cash surrender value and must be accepted as awarded without substitutions. Canada Beef Inc. reserves the right, in its sole discretion, to substitute the prize awarded with a prize of equivalent or greater value for any reason.  Correspondence will be entered into only with selected Entrants.
8. Draw: A random draw for the prizes from eligible entries will be made at noon on April 2, 2013 by a representative of EIEO.  Eligible Entrants will be selected by random draw from all eligible entries received on or before the Contest Closing. Chances of winning are solely dependent on the total number of eligible entries received.

Selected Entrants will be advised by telephone (at the phone number on the entry form) within ten (10) days of the Draw Date that they have been selected to win the prize.  In the event that Canada Beef Inc., or its representatives, is unable to reach the selected Entrants within fourteen (14) days of the Draw Date, or if Entrant fails to correctly answer the skill-testing question or sign and return to Canada Beef Inc. a Declaration of Compliance with the Contest Rules and Release, within fourteen (14) days of the Draw Date, a new Entrant will be selected by random draw.  Each prize pack will be sent by courier by Canada Beef Inc., or its representatives, to the qualified winners at the address provided on the entry form. Signature will be required for proof of delivery.

1. Skill-Testing Question and Declaration:  To be declared a winner, selected Entrants must first correctly answer unaided, a time-limited mathematical skill-testing question posed by telephone at a mutually convenient time and will also need to return a signed Declaration of Compliance with the Contest Rules and Release.  The Declaration will be emailed to the Entrant and must be signed and returned in the manner described in the email.
2. Email Address Disputes:  In the event of a dispute regarding submission of an online entry, the entry will be deemed to be submitted by the authorized holder of the email account. The authorized email account holder is the individual who is assigned to the email address by an Internet access provider, online service provider, or other organization responsible for assigning email addresses for the domain associated with the email address. The selected Entrant may be required to provide Canada Beef Inc. with proof that he or she is the authorized account holder of the email address associated with the selected entry.
3. Subject to Laws:  Canada Beef Inc. reserves the right, to terminate or to amend this contest at any time and in any way, without liability or prior notice. If, for any reason, the contest is not capable of running as originally planned, such as tampering or infection by computer virus, Canada Beef Inc. may cancel the contest and conduct the draw from all eligible entries received at that time. This contest is subject to all applicable Federal, Provincial and Municipal laws. Any attempt to undermine the legitimate operation of this contest is a violation of laws and may be subject to remedies and damages, including criminal prosecution.  Any attempt or suspected attempt to enter more than once per person or per email address, or any use of robotic, automatic, programmed or other automated entry procedure not authorized by these rules, shall be deemed as tampering and will void all such entries.
4. Entry Ownership:  All entries become the property of Canada Beef Inc. and Eat In Eat Out magazine.  A Winner consents to the use of his or her name in any future publicity carried out by Canada Beef Inc. and/or Eat In Eat Out magazine in connection with this Contest without compensation of any kind.
5. Privacy:  Canada Beef Inc. and Eat In Eat Out Magazine respect your right to privacy. Information provided will not be disclosed to third parties. We will only use the personal contact information you provide for the purposes of the Contest and to deliver promotional opportunities about Canada Beef Inc. and Eat In Eat Out Magazine (and you may opt out of receipt of such opportunities). Your personal information will not be sold or traded with any person or company for any reason without your consent.
6. Liability: Canada Beef Inc., their respective directors, officers, partners, dealers and employees shall not be responsible for any injuries, loss or damages of any kind (compensatory, direct, incidental, consequential or otherwise) with respect to, or in any way arising from, this contest or the Prize awarded. No responsibility will be taken for any injury or damage to an Entrant’s or any other person’s computer relating to or resulting from entering or downloading any material in the contest or for any other technical problems.
7. Language/Communication Discrepancy:  In the event of any inconsistency between the provisions of these rules and disclosures or other statements contained in any Contest-related materials, including, but not limited to the Contest entry form, and/or point of sale, television, print or online advertising, the terms and conditions of these English rules shall govern.

While in the “pinning” world, I can across these charts I wanted to share with everyone. Very handy… Thanks Kelly!

Take a break from cooking supper with this simple assembly-meal made with leftover grilled steak and Naturegg™ Omega 3 Hard Boiled Egg Snack Pack. Look for this convenient item in the deli section of your grocery store.

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I finally believe that summer is coming. The sun is shining and the the birds are singing, it’s time to break out the barbecue for a long season of glorious grilling! Here is one of my favorite recipes that we first featured in the Summer 2012 issue. Easy, healthy and delicious… enjoy!

Pizza: it’s the perfect food, isn’t it? It’s something that everyone loves (really, have you ever heard someone say, “I hate pizza!”?), it’s completely customizable (AKA: ideal for picky eaters), and is a great way to make the most of seasonal produce.

You can enjoy it outdoors at this time of year as well, by grilling it up on the barbecue and making a no-fuss, no clean up meal out of it. Just have a couple of paper towels handy for messy toppings and tomato sauce covered fingers.

Of course grilling pizza is different from baking it in the oven. The basics are still the same (roll out the dough, add some toppings, and cook), but the method changes.

Here’s how:

First, you can use homemade or store-bought pizza dough. They’ll both work, just make sure they’re individual-sized so they cook evenly and fit on the barbecue grill (you can make two at a time).

Next, prepare all of your desired toppings. Cut vegetables up quite small, as the cooking time is much shorter when grilling pizza. Place the toppings on a tray or table near the barbecue so you can have them ready to use when the time comes.

Preheat the grill to low-medium, and when it’s ready, brush one side of each pizza round with oil (grape seed or canola work great). Place two of the pizzas on the grill, oiled side down, and cook for a few minutes; when the dough starts to bubble and puff up, and there are nice brown grill marks on the bottom, flip it over.

Now, cover the grilled side with the prepared toppings, and close the lid on the barbecue. Cook for another 5-10 minutes, or until the cheese is melted and the bottom side is a deep golden brown. Remove from the grill, slice, and enjoy!

Since grilling pizza takes such a short time and leaves the vegetable toppings quite crunchy, it’s the perfect way to use up fresh, seasonal produce. Try combining bell peppers, jalapenos, cherry tomatoes, and green onions (pictured) for a refreshing meatless meal, or homemade bruschetta, cherry tomatoes, and fresh basil for an Italian twist.

TASTY TOPPING IDEAS:

Back bacon + fresh sliced pineapple + Monterey Jack cheese

Sliced pear + pine nuts + brie cheese

Spinach + Kalamata olives + cherry tomatoes + feta cheese

Artichoke hearts + sliced mushrooms + black olives + mozzarella + parmesan

Quartered Figs + brie cheese + honey

Prosciutto + arugula + cherry tomatoes + buffalo mozzarella

Now you tell us: what are your favourite pizza toppings?

This is a great make-ahead dish for those nights when you need to rush out to ballet or soccer practice. The flavors just keep getting better!

Don’t miss the other delicious turkey and mushroom recipes from around the world, in the Spring 2013 issue. Just Click to read now!

Lesson on a spring vegetable + April Cake of the Month

What is rhubarb? Technically it’s a vegetable, though it’s usually used as a fruit. The stalk is the only edible part of the plant, with the leaves being quite toxic. Rhubarb is really sour when raw, you’ll need to cook it in something sweet, with sugar  or with other sweeter fruits.

It’s one of the first plants to pop up in the spring. April to June is the peak season across Canada.

These were fresh picked last season. I chopped them into 1″ cubes and then popped them in the freezer for this year’s pies and cakes. In the grocery, look for firm unblemished stalks that show no signs of being dried out. Don’t use colour as an indicator of freshness, as rhubarb can range in colour from pale green to deep red.

I usually blend rhubarb with the sweetness of strawberries and tons of sugar for a delicious pie. This year, since I am featuring cakes each month, I decided to try a less sweet option. This is a simple coffeecake with the added tartness of rhubarb, not sweet at all. Great with coffee and a big scoop of ice cream.

Since I usually like everything really sweet, I added a big scoop of banana chocolate chip ice cream – much better!

Enjoy!