Here is the last day of Stampede and I didn’t really do any stampeding. Amber was lucky enough to do the grounds with her friend Megan and also lucked out with an invite to see the fireworks later that night. Thank you kindly Colleen!! I thought I would finish off the week with a soft taco. This one is for the little cowpokes out there but big Cowboys and Cowgirls can also enjoy them. This recipe is lightened up in every way but taste. They are full of flavour!! One thing I don’t like about the packaged taco mix is the sodium. So this is a way you can control that by making your own taco seasoning and it is super easy. Enjoy these with the whole family.

Serves 6.

1 lb. extra lean ground beef
1 Tbsp. Chili powder
1 tsp. salt
4 cloves garlic, minced
I cup light shredded Tex Mex cheese
6 large leaves of lettuce
1 large tomato, diced
Light sour cream
Salsa
6-8 Ancient Grains, whole wheat tortillas

In a large skillet add the beef, garlic, salt and chili powder. Cook until the beef is no longer pink, stirring occasionally. In the middle of the tortilla fill with meat, then cheese, followed by tomatoes, sour cream, salsa and lettuce. Roll up keeping one end closed so the fillings won’t fall out. So good and a lot healthier than the original version. Happy last day of Stampede ya all!!

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We were watching The Chew the other day and Mario did a BBQ Calzone and it looked so good. Another great idea for Stampede week. So we decided to whip one up ourselves. I have been making my focaccia bread quite a few times now since my bread making class and I remember the teacher saying that you can use that dough for a pizza too! So off I went to create what we think was a absolutely fantastic pizza. Loved every morsel. This makes two very large (maybe a little hard to handle) calzones so you could easily make 4 medium calzones. Anyway you slice it they are great!!

1 lb. sliced pepperoni
325 ml. Roasted Garlic and Red Pepper Tomato Sauce
1/2 sweet white onion, chopped
1/2 pepper (red, green or orange) diced
1/2 cup Parmesan, finely grated
1/2 cup gruyere, grated
1 1/2 cups cheddar, grated
Olive oil

Pizza Dough

2 tsp. yeast
2 1/2 cups room temperature water
7 cups flour, approximately
1 Tbsp. Kosher salt
1 Tbsp. olive oil

Mix yeast and water together until the water dissolves. Gradually add flour until you have a slurry (like oatmeal). Add the salt and olive oil and mix in. Continue to add the flour until you can remove the dough onto a floured surface. Start to knead and incorporate more flour until your dough is no longer sticky. Continue to knead for 10 min. adding in small amounts of flour as needed. Do not make the dough too dry. Knead again 50 times. Remove dough to a oiled bowl and cover with plastic wrap and let rise for several hours. Divide dough into two or four pieces and roll out to desired thickness, we made ours about 1/3″ or so, into a large oval shape. Let the dough rest for 20 min.

Top the pizzas with pasta sauce first. Spread the pizza sauce over half the pizza leaving a good border on the outside edge. . Now divide all the toppings amongst the pizzas evenly, topping only half of the pizza again. Lightly dab water all the way around the edge and fold over the pizza onto itself. Lightly press the edges together. Slide onto a floured baking sheet. Brush lightly with olive oil.

Heat BBQ to 375-400F and flip the calzones onto the BBQ. Turn BBQ to low. Brush this side now lightly with olive oil. You may want to do this in batches depending on the size of your BBQ. Close lid and cook for 10-15 min. making sure not to burn bottom. Take off the BBQ and broil top until golden brown. Let sit for 5 min. Cut into triangles. It is crazy good!!

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