This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Here is what you need for these:

2 beefy racks of ribs
2 pasilla chilies
2 California chilies
4 arbol chilies
3 TBS salt + 1 tsp. for the chilies
2 TBS cumin
1 TBS black pepper
4 garlic cloves
BBQ sauce of your choice

Place the dry chilies in a skillet and turn on the heat. Press the chilies on the hot skillet and allow them to char and blister a bit. Move them to a bowl and cover them with boiling water. Weigh them down with a small plate and allow the to re-hydrate for about 20 to 30 minutes. Once hydrated, stem and seed the chilies. Place them in a blender with 4 garlic cloves and 1 tsp. salt. Blend until you have a smooth paste, adding a little of the soaking water if necessary.

Remove the fascia from the back of your ribs by sliding a small knife under it to separate it from the bone and pulling on it to tear it away. Rinse the ribs and place them in a pan.

Mix together the remaining salt, pepper and cumin. Sprinkle the rub on both sides of the racks and rub it in with your fingers. Smear the ribs with your chili paste.

Heat your grill. If you have a gas grill, turn off half of the burners once it is hot. If you have a charcoal grill, pile the hot coals to one side – using a metal tool. Place the ribs, bone side down on the lit side and sear them. Once seared, move them to the unlit part of the grill. Cover the grill and cook the ribs in indirect heat for a good 2 hours.

Slather the ribs with BBQ sauce and allow them to cook for another 30 to 45 minutes. The longer they cook the more tender they will be. Remove the ribs from the grill and serve. Enjoy!

Print the Grill Beef Ribs Recipe Here

This salad goes very nicely with any kind of meat. Make it for your next barbecue. You will love it! Here is what you need to do for this:

12 oz. cooked tri-color pasta
1 cup sliced ripe olives
3 carrots – cut into strips
4 celery stalks – chopped
½ bell pepper – cut into strips
1 cup poppy seed dressing

• Mix all ingredients in a bowl.
• Add poppy seed dressing.
• Toss until everything is coated well.
• Serve and enjoy!

½ cup salad w/o dressing – CALORIES 183.19; FAT 1.75 grs (sat 0.14; mono 0.67; poly 0.5); PROTEIN 5.8 grs ; FIBER 2.11 grs; CARBS 35.55 grs; CHOLESTEROL 0.00 mg; IRON 1.77 mg; SODIUM 108.93 mg; CALCIUM 38.87 mg

Print the Tri-Color Pasta Salad Recipe Here

This is a great alternative for a beef burger. I is also quite low in carbs. The sauce is made with Tahine, the main ingredient in hummus, and it complements the lamb very nicely. This is what you need to do for this:

1/2 pound ground lamb
2 TBS finely chopped yellow onion
1.5 TBS finely chopped mint
2 TBS finely chopped parsley
2 minced garlic cloves
1 large lemon – some for the meat, some for the sauce
Pinch cumin
¼ tsp red chili flakes
2 TBS Kefir cheese – 1 for the meat, 1 for the sauce
½ cup crushed pita chips
Salt & Pepper
½ TBS Tahine paste
¼ tsp cayenne pepper
Pita pockets
Lettuce leaves, tomato slices, mint leaves and red onion slices
Olive oil

Place the meat and the onion, mint, parsley and garlic on a bowl. Add a squeeze of lemon juice, cumin, red chili flakes, 1 TBS Kefir cheese and pita chips. Season with salt and pepper and mix to combine well. Make three equal size patties.

Heat a large skillet with some olive oil. Add the patties and cook them until a nice brown crust forms. Flip them and finish cooking.
While the meat is cooking, place the tahine in a bowl and this it out with about 1 TBS lemon juice. Add the remaining Kefir and form into a paste.
Season with some salt and the cayenne. Set aside.

Cut a pita pocket in half and carefully separate it. Smear the Tahine sauce in the inside. Line with lettuce leaves and add a cooked patty. Add a tomato slice, some mint leaves and red onion. Drizzle with olive oil and season with some salt. Serve.

Print the Lamb Burger Recipe Here

Fish tacos are the greatest! I made these with tilapia but you can use any mild, white fish. If you have never had a fish taco I hope you will give them a try. They are absolutely delicious! Here is what you need for these:

16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Tilapia Tacos Recipe Here

Berries are in season and they are inexpensive and super sweet! This is a quick way to create an elegant dessert that every berry lover will adore! Here is what you are going to need for this:

12 oz. blackberries
6 oz. blueberries
6 oz. raspberries
8 oz. sliced strawberries
4 TBS confectioners’ sugar
1 TBS Balsamic vinegar
Cream
Mint for garnish- optional

Rinse and pat dry all of the berries. Place them in a bowl and add the sugar. Mix carefully with a rubber spatula. Add the balsamic vinegar and mix carefully. Place the berries in the fridge until ready to use.

Spoon berries into a serving cup and top with whipped cream. Garnish with a leaf of mint if desired. Serve and enjoy!

Print the Berries & Cream Recipe Here

As far as I am concerned, cream of asparagus is like a slice of heaven. It is mild and creamy and very satisfying! Take advantage of asparagus season to make this for a frugal price. Here is what you are going to need for this:

Serves four

2 pounds fresh asparagus – tips removed, bottoms trimmed
1 white onion – chopped
1 TBS butter
6 cups chicken or low sodium vegetable stock
Pinch of nutmeg
½ cup whole milk
1 tsp. salt
1 tsp. white pepper

Cut the stalks of the asparagus in thirds. Place the tips in a steamer and steam until tender. Set them aside for garnishing your soup.

Melt the butter in a pot and add the onion. Cook for 5 to 6 minutes until softened and translucent. Add the cut asparagus and sauté for 3 to 4 minutes. Add the stock. Simmer for about 15 minutes until the asparagus is cooked through and tender.

If you have an immersion blender, use it now and blend the soup until creamy. If you do not, wait for the soup to cool down and blend it. Hot liquids can explode through the blender lid so be careful when dealing with them.

Return the soup to the pot and add the nutmeg and cream. Add salt and pepper to taste. Heat soup through and serve garnished with the steamed tips. Enjoy!

CALORIES 162.86; FAT 5.065 grs (sat 3.34; mono 1.06; poly 0.26); PROTEIN 12.73 grs; FIBER 5.92 grs; CARBS 20.22 grs; CHOLESTEROL 18.88 mg; IRON 5.23 mg; SODIUM 821.70 mg; CALCIUM 108.91 mg

Print the Cream of Asparagus Recipe Here

Here’s a nice way to dress up a common burger! You can use beef, chicken or turkey to make these patties. You can also use my homemade blue cheese dressing or store bought. Whatever you decide it will be just fine! This is what you need to do for this:

1 pound ground beef, chicken or turkey
Salt & Pepper
4 to 6 slices bacon or Pancetta
4 tomato slices
4 red onion rings
4 lettuce leaves
8 avocado slices
Blue cheese dressing
4 hamburger buns

• Season ground beef with salt and pepper. Form 4 even patties without over handling the beef.
• Heat a large griddle or skillet and cook the bacon. Set crispy bacon aside.
• Lightly butter hamburger rolls and place on griddle. Grill for a few minutes until uniformly browned. Remove from griddle/skillet and set aside.
• Place patty on skillet and cook for about 4 minutes – until brown crust forms at bottom. Flip and cook for another 4 to 5 minutes until patty is cooked through.
• Smear blue cheese on both grilled buns. Place hamburger on bottom slice. Top with bacon, tomato, onion ring, avocado and lettuce. Cover with top grilled slice of bread and enjoy!

Print the Cobb Burger Recipe Here

Print the Blue Cheese Dressing Recipe Here

Tacos are a great, fun, easy and inexpensive meal. I like making them when I have lots of kids over. They LOVE them! This recipe feeds eight people but can be easily divided for a smaller crowd. Here is what you are going to need:

2 pounds ground beef
1 tsp. ground cumin
1 tsp. garlic powder
1 1/2 cups chopped onions
2 garlic cloves – minced
4 tomatoes – chopped
1/2 cup chopped cilantro
1 TBS taco seasoning
1/4 cup water
Salt & Pepper
16 crunchy taco shells
Chopped tomatoes
Sliced lettuce
Grated Cheese – preferable Mexican blend
2 mashed avocados with lime and salt
Sour cream

Heat a skillet with some oil. Add the beef. Season with salt, pepper, cumin and garlic powder. Mix well and brown. Drain.

Wipe skillet and add some more oil. Add the onions and cook for a few minutes until soft and translucent. Add the garlic. Cook for another couple of minutes. Return the meat to the skillet and mix well. Add the tomatoes and the cilantro. Mix well. Add the taco seasoning and the water. Mix again. Bring beef t a simmer and cook for 15 to 20 minutes.

Assemble your taco as you please. Enjoy!

Print the Ground Beef Tacos Recipe Here

Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

We have many recipes for chili on this site. This one is more of the ‘original’ chili if you want. It consists mainly of meat – has very little beans – and has quite a bit of sauce. It is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish. This is what you are going to need for this:

1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil

• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side.
• Enjoy!

Print the Super Bowl Chili Recipe Here

Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne