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Ingredients

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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INGREDIENTS

1 large zucchini
4 tablespoons butter
salt and pepper to taste

DIRECTIONS

Preheat grill to medium high heat.

Clean outer skin of zucchini, and slice lengthwise into quarters.

Place a pat of butter or margarine on each zucchini quarter,

and season with salt and pepper to taste.

Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for

10 to 15 minutes on each side

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INGREDIENTS

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

DIRECTIONS

Preheat the grill for medium heat.

Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices

so that you have nice long strips that won’t fall through the grill.

Heat olive oil in a small pan, and add garlic cloves.

Cook over medium heat until the garlic starts to sizzle and become fragrant.

Brush the slices of squash with the garlic oil, and season with salt and pepper.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired

tenderness. Brush with additional garlic oil, and turn occasionally

to prevent sticking or burning.

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INGREDIENTS

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

DIRECTIONS

Preheat an outdoor grill for high heat. When hot, lightly oil grate.

Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle

with olive oil; sprinkle with lemon-pepper seasoning; stir to coat.

Place the vegetable mixture in the center of a large sheet of aluminum foil.

Top with another large sheet of aluminum foil.

Roll the edges of the foil sheets together to seal into a packet.

Place the packet on the preheated grill.

Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

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INGREDIENTS

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil.
Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

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Ingredients

1/4 cup(s) coarse-grained mustard
2 tablespoon(s) honey
1 pound(s) ground turkey breast
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil
4 whole-wheat hamburger rolls, split and toasted

—————————————

Directions

Prepare a grill.

Whisk mustard and honey in a small bowl until smooth.

Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well.

Form into four 1-inch-thick burgers.

Lightly brush the burgers on both sides with oil.

Grill until no pink remains in center, 5 to 7 minutes per side.

Brush the burgers with the remaining mustard mixture.

Serve on rolls with lettuce, tomato and onion slices.

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Ingredients

3/4 pound(s) ground chuck, about 80 percent lean
3/4 pound(s) ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
Goat cheese
4 kaiser rolls or hamburger buns, split and toasted

—————————–

Directions

Light a grill. In a bowl, mix the ground meats.

Form the meat into 8 patties and grill for 2 minutes per side.

Top 4 of the patties with a disk of goat cheese, some of the Grilled Chile Relish and another burger.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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Ingredients

• 6 boneless skinless chicken breast halves
• 2 Tbsp. olive oil
• 1/4 cup balsamic vinegar
• 5 tsp. sugar
• 5 Tbsp. (or 1/3 cup) catsup
• 1 1/2 tsp. Worcestershire sauce
• 1 green onion (minced)
• 1/2 tsp. dry mustard
• 3 cloves garlic (minced)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 drops hot pepper sauce

Instructions

Place the chicken in a plastic zipper bag.

Combine remaining ingredients and pour over chicken.

Refrigerate for 4 to 24 hours, turning bag occasionally.

Preheat coals to medium-high heat. Move coals to one side of grill.

Remove chicken and discard marinade. Place chicken on rack directly over coals; grill for 1 to 2 minutes on each side to sear.

Move chicken to cooler area of grill, not over coals. Cover grill and cook 8-10 minutes until chicken is cooked through, but still moist.

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