ROARING CHILI
1 Can of tomatoes 1 Can of Kidney beans 1 Can of chopped Onions 2 Tbsp. of Chili Powder 2 lbs. of Ground Beef Olive Oil Chopped Chili Peppers Salt & Pepper for Taste Chopped Garlic

Start with 2 Tbls. of Olive Oil in a large pot. Once oil is hot add 1 medium chopped onion and sauté. Then slice chili peppers in half and remove seeds. Soak peppers in a bowl of water for approximately 20 min. Remove chili peppers from water. Dice peppers and add them to your pot with sautéed onions. Then take your fresh chopped garlic, about 2 Tbsp and mix them in the pot with your onions and sliced peppers. Add salt and pepper to taste. Mix in 2 lbs of ground beef, simmer till brown add 2 Tbsp of chili powder, 1 can of tomatoes, and 1 can of kidney beans. Simmer and stir occasionally for about 30 min. Season again to preferred taste and serve.

 

PASTA WITH ZUCCHINI
3 Zucchini sliced 1 Large onion diced 4 Cloves crushed garlic 1 16oz can of diced tomatoes 1 12oz box of shell pastaOlive oil for sautéing Fresh Oregano Grated Parmesan Cheese Salt and Pepper

Start by putting water on to boil for pasta. Add olive oil to pan and sauté the zucchini and onions for about 15 min. or until tender. Once your pot of water has begun to boil cook the pasta till it is al dente – just slightly firm in the center. When the zucchini and onions are tender add the crushed garlic and Parmesan cheese. Let flavors come together for a minute or two then add the can of diced tomatoes and season with salt and pepper and oregano. Cook for another 10 min. Drain pasta when ready, saving about a ½ cup of pasta water in pot. Add pasta and sauce into pot and mix together. Season with more salt, pepper & Parmesan cheese if needed.

 

FISH IN FOIL
4 Filets of fresh fish (or Tilapia) 2 Large sliced onion 3 Sliced zucchini 2 Cloves crushed garlic Juice from 1 Lemon ½ cup of Dijon mustard 1 Tbls. of dill Olive oil Salt & Pepper Enough heavy foil to wrap fish

First mix together mustard, lemon, garlic, & dill, season with salt & pepper. Then you want to Wisk in about 2 Tbls of olive oil with a fork until smooth. Using 4 large squares of heavy foil, layer each piece in the center first with the onions, then with the squash & drizzle each with a little olive oil. Lay your filets of fish on top of each pile of onion & squash spread the mustard mixture on top each filet. Fold foil packets tightly and cook on grill over hot coals for approximately 20 min. Take packets from grill and let set a few minutes before opening.

 

BLUE CHEESE BURGERS ON A BUN w/ carmelized onions
1 Pound market ground beef 1 Large sliced onion 8 ounces crumbled blue cheese 2 Tbls of Balsamic vinegar Olive oil for sautéing onions Salt, Pepper, and Garlic powder 4 Fresh French hamburger buns

Begin sautéing onions in Olive oil, over medium heat in a heavy fry pan. Then season the onions with salt and pepper. Meanwhile form 4 beef patties and season the with salt, pepper, and garlic powder. Continue to cook onions, stirring occasionally. When onions have cooked down, and become soft, add the Balsamic vinegar and continue to cook until they are caramelized onions, than with the crumbled blue cheese and serve them on your fresh French hamburger buns.