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Photo by Erich Boenzli

Simple times. A 3-ingredient butter baked onion is pure comfort food. It's the beginning of a french onion soup. Without the cheese.

1 whole onion, Vidalia or any sweet, mild type
1 Tbsp butter
1/2 bouillon cube or 1 Tbsp soy sauce or Worcestershire sauce
Nutritions

Calories
183

Sodium
50mg
2% DV

Fat
11g
17% DV

Protein
2g
5% DV

Carbs
17g
5% DV

Fiber
3g
13% DV
Main Dishes
104

Beef Short Ribs

was looking for something new last week as I prepared for our family get together. Looking on the Camp Chef website I saw this recipe for beef short ribs and instantly fell in love. The rich, deep flavor was outstanding and the tender ribs turned out great. My son thought the carrots were fantastic, which is a plus for vegetables. Give them a try – you will be glad you did!

6 lbs. beef short ribs ( see note )
3 T oil
1 large sweet onion ( sliced and cut in half )
5 carrots pealed and cut 1\" on the diagonal
4 cloves garlic ( minced )
16 oz. tomato sauce
1 c barbecue sauce (I love Sweet Baby Ray\'s)
¼ c brown sugar
1 c beef broth
8
This dish can either be simmered on your camp stove or done in a dutch oven using charcoal. Get your dutch oven hot, add the oil and brown your rib pieces on all sides. Remove and set aside. Add carrots,...
See the full directions on my site
Nutritions

Calories
1512

Sodium
236mg
9% DV

Fat
152g
234% DV

Protein
3g
6% DV

Carbs
20g
6% DV

Fiber
3g
14% DV

These creamy, slightly spicy Chicken Enchiladas with the yummy flavors of cilantro, lime, green chiles and Pepperjack cheese...will totally knock your socks off!

1 cup diced sweet onion
3 garlic cloves ( minced )
1 Tbsp. canola oil
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chiles ( drained, or an equal amount of fresh roasted green chiles )
1 Tbsp. fresh squeezed lime juice
1/4 tsp. cumin
1/4 cup salsa verde ( mild green salsa )
3 cups shredded cooked chicken
1 (8 oz.) package cream cheese ( softened can use 1/3-less-fat cream cheese )
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 ( 8-inch soft taco-size flour tortillas )
Vegetable or Butter Cooking Spray
Tomatillo Salsa ( recipe follows )
Tomatillo Salsa
Stir together 2 cups diced tomatillo; 1/3 cup diced green onions; 1/3 cup lightly packed fresh cilantro leaves; 1 jalapeño pepper, seeded and minced; 1 Tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Makes 3 cups.
**A few notes: I just let the salsa sit at room temperature for 30 minutes while the enchiladas cooked and it was still really yummy, so if you're short on time, you can cut out the chilling part. If you'd like to lay off the spice a little, just omit some of the green chiles and be sure to remove all seeds and membranes from the jalapeño pepper. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes, or until tender. Add spinach and green chiles; saute 1 to 2 minutes or until...
See the full directions on my site
Nutritions

Calories
3414

Sodium
4107mg
171% DV

Fat
243g
374% DV

Protein
220g
441% DV

Carbs
70g
24% DV

Fiber
25g
100% DV

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