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Brats N Peppers served with Creole Butternut Squash

1lb. Habanero Mango Sausage Brats (Or, brats, links, of choice)
1-2T Cold Pressed Organic Coconut Oil
1/2T Garlic, minced
1 SMALL Onion, sliced
1/8tsp Him. Salt, or more to taste
1/8-1/4tsp Course Black Pepper
1-1.5tsp Dried Oregano
8 MINI Sweet Peppers
1/2 Pkg. Frozen Pepper and Onion Mix (Or, more fresh. It’s what we had)
–
Melt Oil in skillet, add in cut up brats/links. Brown. Add in Garlic and saute some. Add in Onions, saute more. Add in Oregano, Salt, and Pepper. Then, the Peppers. Cover and cook til soft. Remove cover and cook down juices.
We served with:
CREOLE BUTTERNUT SQUASH:
Frozen Butternut Squash, cubes
Drizzle of Olive Oil
Shake of Garlic and Onion Powder
GOOD SHAKE of Creole Seasoning. Air fry on Fry Button. Try with your Brat N Pepper Mix. Tasty.

Breakfast – Ham’d Eggs with Baconed Avocado N Mushrooms

1/4-1/2c Cubed Ham
1/2T Butter
6-8 Eggs
3T Milk
– 1tsp Butter
– Fist Full of Cheese

Add Butter and Ham to skillet. Cook. Whisk in Eggs and Milk. Once mostly cooked, add in 1tsp Butter and Cheese. Cook til melted, shut off heat.

Bacon
Avocado, sliced
Mushrooms

Cook Bacon. Remove and cover. Sautee Mushrooms. Once mostly done, add in Avocado Slices to fry each side in Bacon Grease.

Dehydrated Fish Snacks

Fish (We used Tilapia, frozen. Thawed)
1/2c Soy Sauce
1tsp Liquid Smoke
1T Lemon Juice (Bottled kind, 100%)
2tsp Course Black Pepper

Marinade 4-5 hours. Dehydrate in dehydrator for 6-8 hours. I had to cut  in half long way, because, the skinnier sides were done a lot sooner. Use scissors to cut to bite size for snacks. I store in fridge, just because.

I do like Smoked Fish. Smoke at 200-225 for 2 hours with chips. Add to dehydrator for 1-2 more hours for that more jerky texture for snacking.

Instant Pot (Opt.) Steak N Mushrooms – AMAZING!

Photo isn’t the best, because, we were HUNGRY! This was AMAZING!

1 lb Steak, cut to strips
1 8oz. Baby Bella Mushrooms, WHOLE!
–
4T Extra Virgin Olive Oil
2T Soy Sauce
1T Worcestershire
2tsp SMOKY Montreal Steak Seasoning
1tsp Orrington Farm’s Beef Base Seasoning
1tsp Garlic Powder
1/2tsp Onion Powder

Cut Steak into Strips. PREMIX Marinade. Add, Strips to marinade. Toss around. Add in Mushrooms, toss around. Marinade 4-6 hours.
Add EVERYTHING to a foil bowl (Open top, I use foil, do not cover).

In the Instant Pot, Add:
– 2c Water
– 1tsp Orrington Farm’s Beef Base Seasoning
Mix Season with Water. Add in grate. Place foil bowl of Steak N Mushrooms on top (Out of water).
I have a 8qt Instant Pot. I Seal and Set to Pressure Cook for 8-10 minutes. Pressure release for couple minutes. Then, vent.
GREAT served with Zucchini Noodles.
Zucchini Noodles:
Zucchini cut to spaghetti noodles.
Light Sprinkle Noodles with Salt.
Boil Noodles 30 seconds. Drain. Pat Dry, LIGHTLY.
1/2T Minced Garlic (I let the Garlic sit in Oil since marinading steak)
1-2T Olive Oil (I let the Garlic sit in Oil since marinading steak)
Splash with few drops of Lemon Juice.

Greek Butternut Squash

Sweet Potatoes, Carrots, etc. can be used.

Premix:
1T Mayo
1tsp Olive Oil
2-3T Parmesan Grated Cheese (Store shelf kind)
1-1.5tsp Dijon Mustard
Splash of Lemon Juice
Shake of: Pepper, Him. salt
Good shake of: Garlic Powder, McCormick’s Mediterranean Greek Seasoning
–
Butternut Squash (I used frozen squash, we froze from garden)
Air Fry on Fry Button, we toss halfway through.
Toss with above sauce, IMMEDIATELY, after cooking.

Red Wine Deer Stew (Or, Roast)

1-2lb Back Strap Deer Meat
   – Premix and season all sides of Deer with: 3/4tsp Garlic Powder, 1/2tsp Onion Powder, 1/2tsp Him. Salt, Shake Pepper, 1tsp Dried Thyme, 1T Dried Parsley, 1tsp Dried Rosemary, 1/2tsp Paprika
Drizzle of EVOO
 – Sautee Deer Meat in EVOO. Remove and set aside.
Add in 2T Butter.
Add in 1-2c Onions
 – Sautee.
Add in:
3/4T Fresh Garlic, minced
2T Tomato Paste
 – Sautee, DON’T BURN!
 – Add in:
2T Worcestershire
1/2c Tisdale Merlot Red Wine (Up to 1c can be added. I did 1/2c)
 – Cook Down juices
 – Add in Meat
 – Top with:
2c + 1/4c Water
4tsp Orrington Farm’s Beef Base and Seasoning (Or, 2 crushed Beef Broth Cubes)
1 Au Jus Pkt.
1 Bay Leaf
2-2.5c Carrots
1/2c Celery
2.5c Baby Bella Mushrooms

Cook on low 4-8 hours.
Make Slurry with Cornstarch (I believe I did 1-2T Cornstarch+1-2T Water. Equal amounts.). Stir into Stew. Allow to cook some, while stirring. Turn off heat to cool a smidge and thicken.

Eat alone. Or, serve over your favorite Mashed Potatoes. Great with Noodles cooked in Beef Broth, as well.

Salmon, Creamed Mushrooms, Asparagus

Salmon
Brush with Lemon Honey (VERY LITTLE!!! Optional. I did one THIN line down middles)
Coat with Course Pepper
Nice shake of Him. Salt
Sprinkle of Cayenne

Creamed Mushrooms:
3-4T Clam Juice, about
1tsp Orrington’s Farm Beef Base & Seasoning
1/3c Water
Good Shake Course Pepper
Small Sprinkle Salt
Sprinkle Garlic Powder
Sprinkle Onion Powder
2 pkg. MUSHROOMS
 – Mix around. Marinade above 20 minutes.
 – Cook down Mushrooms in skillet. Add in:
1tsp Butter
1-2T Cream Cheese
3-4T Parmesan Cheese (Or, more to taste)
 – Cook til melted. Add in:
Up to 1/4c Heavy Cream, adding until desired creaminess/drenched-ness

Asparagus is Steamable Frozen Bag.

Butternut Squash Soup

Rub Crock Pot with Butter (I used Salted)
1 Butternut Squash, deseeded, cubed, we leave skin on
1.5c Diced Cooked Ham (I used Ham Steak)
3c Vegetable Broth (I do Cubes+Water)
3c Chicken Broth (I do Cubes+Water)
1 can Pinto Beans, drained
3c Fresh Kale
1 Red Pepper, cut up
1 SMALL Onion
1/3c Frozen Corn
1.5c Baby Carrots, cut up
1/2T Fresh Garlic, minced
1/2T Curry Powder
1/4tsp Ginger Powder
1/4-1/2tsp Himalayan Salt
1c canned Coconut Milk (Last Hour.)

Cut, deseed, and cube Squash. Add all, except Coconut Milk. Cook on High first 2 hours, then, low, for an additional 3-4hours (Until Squash is soft). Last hour, scoop out most of the Squash Cubes. Add Squash to blender with some of the soup juice. Blend smooth and add back to crock. Pour in Coconut Milk. Cook on low another hour.

Smoked Roast Steaks topped with Butter Garlic Shrimp

12oz. Shrimp, devein detail
Shrimp Marinade:
2tsp Olive Oil
1/2tsp Lemon Juice
1/4tsp Mustard Powder
4T medium Garlic Cloves, minced
1/2T Dried Parsley
1/4tsp Dried Dill
1/4tsp Himalayan Salt
1/2tsp Garlic Powder
–
Steak  (Ours was 2 lb Roast)
Marinade: 1T Olive Oil, 1tsp: Garlic Powder, Onion Powder, 1/2tsp: Himalayan Salt, Pepper
–
2T Butter
–
UP TO 3T Parmesan Cheese (OPTIONAL)
1/3-1/2c Heavy Whipping Cream

Premix Marinades. Brush Steaks with Marinade. Toss Shrimp with it’s Marinade. We smoked Steaks with Hickory Wood Chips, using our Oster Smoker/Roaster. (225-250 for 1 hour).
Sautee Shrimp with Butter in Skillet. Add in Parmesan and Whipping Cream. Simmer til juices are cooked down, some. Top Shrimp over Steak. Served with Mashed Potatoes, and,

Broccoli Mushroom Onion:
Saute all, in butter or oil. Add in a lil Soy Sauce. Toss. Eat. (Water can be added to keep from burning, during cooking.).

OPTIONS: You can cut up meat, top over Green Beans, dump Shrimp N Sauce over top.
Or, Serve with noodles (Zucchini Noodles!)

Beef N Cheese Keto Snacks

3/4c Shredded Moz. Cheese
1/4c Shredded Mild Cheddar Cheese
3-4T Grated Parmesan Cheese
Optional: 1/8tsp Himalayan Salt, minced Jalapeno

In small blender, blend all ingredients. Lay a thin-ish layer onto Parchment Paper.  Cook in pizza oven a few minutes on each side, or til each is LIGHT golden. YOU WILL NEED TO KEEP CLOSE EYE ON IT (It burns quickly). Allow to cool and cut into squares.
I put in the fridge in a bag with below, making Beef Jerky and Cheese Snack Mix.

   — I SERVE WITH: 

Low Carb Low Cal Snack – tTt’s Lil Jerks

RECIPE:
2 lb. Beef (Grab whatever steak/roast on sale… In the end, it’s all Tasty!)
Hi Mountain Seasoning’s Jerky Cure & Seasoning ORIGINAL BLEND:
– 1T of Season Mix (Darker Powder) 1T+1tsp Cure (Per instructions)
1tsp Cayenne Pepper Powder
1tsp Liquid Hickory Smoke
2T – 1/4c Teriyaki Sauce
Tasty option: Season, well, the tops (When you first put on dehydrator) with Fresh Cracked Black Pepper.

2lbs of meat. I used this time around. Cut into strips about 1/4in thick. Sometimes, I make nuggets. Your choice. They say to cut off the fat. After long periods, it can go rancid. But, we eat this so fast there’s no need to worry about ever getting there. We also store ours in fridge. Try to find less fat, tho… It’s better to eat. 

Add ingredients into a bowl with meat.

Get your hands dirty and mix it well.

Add to ziploc bag and make sure it’s pretty air tight. MARINADE 24hours. Flip and mix around bag around half way through.

Dehydrate 4 hours. Keep in mind, it gets harder as it sits after dehydrating.

Store in airtight container. We store ours in fridge, especially, these. As, they have the fat on. If you get the nice no fat kind, works fantastic in air tight container for a longer time.

Low Carb Pizzas

JOSEPH’S Flax Oat Bran & Whole Wheat Pita Bread
Meat Link (I used Smoked Sausage), sliced
Cheese
Can Basil Oregano Tomatoes, drained well
Season tops with: Oregano, Parmesan, Pepper

Top Pizzas with cut up Link, Tomatoes, Cheese. Season with Seasons. Cook in pizza oven til melted and crispy.

Low Carb Pork Gyros

Joseph’s Flaxseed Pitas are THE BEST! Especially, when they are fried in Skillet with Butter Spray and outsides are sprinkled with Garlic Powder. I use these for Chicken, Bacon, Ranch Wraps. They are AMAZING and lower carbs. Only 6g Net Carbs each! 

Bone In Pork Roast
1tsp Smoke + 1T Olive Oil + 1tsp Dijon (Mix. Brush onto meat)
–
Premix Season and coat meat (Reserve 1T):
2T Oregano
1/2T McCormick’s Worcestershire Pub Seasoning
1T Beef Broth Base Seasoning (I use Orrington’s)*
1T McCormick’s Greek or Mediterranean Herbs
1T Garlic Powder
1T Onion Powder
1/2T Basil
1/2T Paprika
3/4tsp Himalayan Salt
1tsp Pepper
–
Tzatziki:
1c Sour Cream
1/4c Mayo
1 Cucumber, peel, deseed, grate
1T Dill Season
1T Fresh Garlic, minced
2tsp Red Wine Vinegar
1/2tsp Himalayan Salt
1/4tsp Dried Mint
–
Toppings: Tomatoes, Feta Cheese
–
Joseph’s Flaxseed Pita Bread (6g Net Carbs)
Butter Spray
Garlic Powder

Premix Tzatziki and place in fridge.
Mix Smoke/Oil/Dijon and lightly brush Mixture onto Meat. Season, well, with Season Mix (Reserve 1T Seasoning for later use). Roast in Roaster ON grate. (You can pour a little Broth into Bottom for Moisture.)
Remove Meat and cut up. Season Shredded Meat with Reserved Season. Add to foil and place back into Roaster, on grate, 30min-1hr.
Top meat onto Josephs Pita. Butter Spray Skillet and outside Pita Shell, brown each side of Gyro. Sprinkle outer Shell with Garlic Powder. Top with Tomatoes, Feta, and Tzatziki. Eat!

*Notes: 1 Beef Broth Cube, crushed, will work!

Baconed Rutabaga

Bacon, cooked (RESERVE GREASE!)
Butter (Compensate for grease cooking up)
2 Rutabagas, diced
Fresh Garlic, minced
Onion
Sea Salt
Pepper
–
Optional: Top with Cheese Slices

Cook Bacon, leave grease in pan. Set Bacon aside. Add Rutabaga to pan. Cook til soft, adding in Onion. Near end, crumble Bacon, add in and season with Pepper and Salt.
Optional to top with Cheese Slices.
—

Served on the side of:
Steak
  Marinade, ABOUT:
1/2T Lime Juice
1/2T Lemon Juice
1tsp Beef Base Seasoning
1tsp McCormick’s Worcestershire Pub Seasoning
1tsp: Garlic, Onion Pwdr., Orange Peel
2tsp Cumin, Chili Powder
1/4tsp Coriander
Shake of Salt and Pepper
  Topped with:
Sweet Bell Peppers saute in Oil with Oregano
Warmed Avocado (I mixed with Onions and Tomatoes)

Sun Dried Tomato and Shrimp Pasta

Shrimp (Or, meat of choice)
Marinade:
2T Lemon Juice
2tsp McCormick’s Sun Dried Tomato & Basil Seasoning
1/2tsp Tajin
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
–
COCONUT Oil to cook

Sautee above, add in:
Tay’s Frozen TOMATOES (Recipe Below)
Cook down juices, add in:
1/2c Heavy Whipping Cream
3T Grated Parmesan Cheese

Serve over (*See notes):
Zucchini Noodles
Sweet Peppers, slivered

Marinade Shrimp. Saute in pan with Coconut Oil. Add in Tay’s Frozen Tomatoes. COOK DOWN juices (Cook uncovered helps). Once cooked down, stir in Parm. Cheese and Cream. Cook down some more.

Bring Water and Pinch of Salt to boil. Add in Zucchini Noodles and Sweet Peppers. Boil for 1 Minute (Or, so). Drain well. Serve Shrimp Sauce over Noodles.

*Notes: Can be served over Noodles, Vegis, Meats (Steak, Chicken), as Sauce for Lasagna… Endless Idears!
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

 

Low Carb Mock N Cheese w/ Vegis

1/2c – 3/4c Ham
2T Coconut Oil
–
Milk Mix (Reserve 3T):
1 1/4c Milk
2.5T Grated Parmesan Cheese
1/2 tsp Mustard Powder
1/4 tsp Paprika
1/4tsp Garlic powder
1/8 tsp Nutmeg
–
Vegis: Brussel Sprouts, Red Onions, Mushrooms
1/4tsp Sea Salt
–
1.5c Shredded Cheddar Cheese
–
3T of Milk Mix above (For later thickening)
1.5 – 2T Coconut Flour (For later thickening)

Heat Oil. Cook Ham. Add in Vegis, cook. Mix Milk Mixture. Reserve 3T of Milk in separate dish, add 1.5-2T Coconut Flour to 3T Milk. Set aside. Once Vegis are cooked, add Milk Mixture and bring to boil. Add in Cheese, stir in. Stir in Coconut Flour/Milk Mixture (I used all but 2T, I threw rest.). Stir til thick. Season with Salt. Cook a few more minutes. Allow to cool to thicken. Serve over Chicken (Cooked in Broth), Zucchini Noodles, or eat alone.

Jamaican Steak N Sweet Potato

LOW CARB! This recipe stems from our Jamaican Chicken.

Steak
–
Marinade (Premix, brush on):
1tsp each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves
–
Organic Cold Pressed Coconut Oil
–
1 med./lrg. Sweet Potato, sliced thin
Bella Mushrooms
a lil Red Onions, slivered

Mix Marinade ingredients. Brush onto Steak. Marinade 6 hours. Cut up Steak. Save 1 Bay Leaf (Add in with Vegis). Heat Coconut Oil in skillet. Add in Steak, cook some. Add in rest (INCLUDING ONE BAY LEAF). Cook, covered, til potatoes are soft. Remove Bay Leaf, eat.

Meatball N Cabbage Stew/Soup

LOW CARB! Was amazing! Forgot photo.

Rub Crockpot with Butter
12 Beef Meatballs
Tay’s Frozen Seasoned Tomatoes (Recipe below)
1 can Tomato Sauce
1/2c Water
1/2 head Cabbage
Carrots, Onions, 1/2can Green Beans (Drained), Mushrooms
3T Worcestershire
3T Prepared Horseradish
1/2T McCormick’s Grill Mates Worcestershire Pub Burger Seasoning
1T Orrington’s Farm Beef Broth Base and Seasoning

OPTIONAL: Another 1/2c Water

Butter Crock. Add all, cook on low 5-6hours.

*If KETO: Use Meatballs with no bread crumbs/carbs.
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

Chinese Steak & Vegis

LOW CARBS!

Thin Steak, sliced
-Season with:
Few Good Shakes of Chinese 5 Spice
Shake of Ginger
Shake of Onion Powder
Shake of Garlic Powder
Good Shake of Pepper
1tsp Orrington Farms Beef Base and Seasoning (Or, Beef Broth Cube)
–
Olive Oil
–
Soy Sauce
Lime Juice
–
Zucchini, quartered or halved
1/4c Onion, sliced thin
1c Mushrooms
1 Block of Frozen Broccoli

Slice Steak. Season. Set aside. Heat Oil in a Skillet. Add Steak. Add good few splashes of Soy Sauce. Add a splash of Lime Juice. Cook Steak. Add in Vegis. Cook down juices. Near end, add a nice splash of Soy Sauce and a splash of Lime Juice. Serve.

Smoothered Meatballs N Cheese

LOWER CARB!

Good Beef Meatballs*
Tay’s Frozen and Seasoned Tomatoes (Recipe below), THAWED
2T Tomato Paste
Olive Oil
–
Cheese: Shredd. Moz., Sprinkle Pepperjack, Sprinkle of Shedd. Cheddar, Sprinkle of Grated Parmesan Cheese (Store shelf kind).

Heat Oil, add in Meatballs, brown. Add in Tomato Paste, heat it up. Add in Tomatoes (Juice and all!). COOK DOWN JUICES. Top entire dish with Moz. Cheese, then, a SPRINKLE of Pepperjack and Cheddar Cheese. Shake on some Parmesan. Heat til melted. Serve with side of Peppers.
—
Pepper Mix (Served on side):
In separate skillet. Sautee Peppers, Onions, and season with Oregano. OPTIONAL: Once about done, season LIGHTLY with Tajin (Or, light sprinkle of Cajun.)
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

*IF KETO: Use Meatballs WITHOUT Breadcrumbs!

Mexi Chicken Thighs

2 Chicken Thighs (Skin on)
1tsp Tajin (Dollar Store)
1/2tsp Cumin
1/4tsp Garlic Salt
1/4tsp Chipotle
1/4tsp Pepper
–
Cook Chicken in Oil.
Add in and Sautee:
Frozen Peppers and Onions, or fresh
1/8c Gherkins, sliced into 1/3rds.
Sprinkle Vegis w/ Oregano

Top with Avocado Slices and a QUICKY Pico:
1/2can Tomatoes w/Chiles, drained
1/2T Chives
1/2T Green Onions, chopped
1/2tsp Dried Cilantro
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2T Lime Juice

Pork Rind Crispy Chicken – Air Fryer

3 Chicken Drumsticks (With or without skin)
(Optional to salt and Pepper Drumsticks, I skip)
–
1 Egg
1/2T Dijon
1tsp Extra Virgin Olive Oil
–
1/3c crushed PORK RINDS, crushed to powder
1/2T Coconut Flour
Seasoning (Optional. Sprinkle of each.): Creole, Paprika, Cayenne, Onion Powder, Garlic Powder, Tajin

Whisk, vigorously, Egg, Dijon, Oil.
In separate dish, toss together Rinds, Flour, and Seasons (If using).
Place into air fryer (Don’t move around too much). ALLOW to sit for 5 minutes, to help moisten coating. I air fry 3-4 at a time.  I press the Drumstick Button. Allow to run til it’s done. Flip over, hit Drumstick Button, BUT, only do it for 10 more minutes.
Eat!

Try our Air Fried Breaded Green Beans, same as above, just Green Beans!

Steak N Pepper Logs w/ AMAZING Avocado Sauce

PHOTO does not do this justice. We were HUNGRY and it was late. Hence the one and done photo. No worries, we will be making it again, soon, it was AMAZING!!! 

Steak
–
Marinade:
Dijon
McCormick’s Gourmet Worcestershire Pub Burger Seasoning
Orrington Farms BEEF Broth Base and Seasoning (Or, Beef Broth cube, crushed)
–
Peppers (I used fresh and frozen Pepper/Onion Mix)
Red Onions
Olive Oil
Oregano
Pepper

On both sides of steak, LIGHTLY/BARELY, brush Steaks with Dijon Mustard. Season with Pub Season. Then, lightly, with Broth Base Seasoning. Roll up Steak, place in bag, marinade.
Sautee Peppers in Oil with good shakes of Oregano and a shake of Pepper.
Unroll and beat steak out to thin layer. Top with line of Sauteed Pepper Mix. Roll, use toothpicks to hold in place. Oil Pan, Sear each side. Top with Amazing Avocado Sauce. Eat.

Horseradish Avocado Sauce (DON’T be scared of Horseradish. Adds amazing flavor to Steak):
1 Large, nicely ripened, Avocado
1.5T Mayo
1.5T Horseradish
1/2tsp Lemon
1/2tsp Cilantro
1/4tsp Onion Powder
1/4tsp Garlic Powder
1/8tsp Sea Salt
—

Served with Coated Green Beans (Stems from our AWESOME Air Fried Crispy Chicken!):
Green Beans
–
1 Egg
1/2T Dijon
1tsp Olive Oil
–
1/3c Pork Rinds, crushed to powder
1/2T Coconut Flour
Seasons optional, we wanted spicy and did:
Good Shakes of Creole
Sprinkle of: Pepper, Cayenne, Onion Powder, Garlic Powder, Paprika, Tajin Seasoning (Dollar Store)

Vigorously, whisk Egg, Dijon, Oil.
Separate dish, combine Rinds, Flour, and Seasons.
Toss Beans with Egg Mixture, press into coating. Add to air fryer. Allow to set a few minutes to moisten. Then, I hit the Chicken Drumstick Button.

Mushroom Egg Rolls

Little Olive Oil
1-2c Coleslaw Mix (Not sauce!)
1pkt. 8oz. Mushrooms, cut up
1/4 small Onion
1tsp Beef Broth Base
1-2T Worcestershire
2T Mushroom Gravy Pkt.
1tsp WHITE COOKING WINE
Few Tablespoons Water, for cooking to prevent burning
–
Sprinkle of Grated Parmesan
Egg Roll Wraps

Sautee Cabbage, Mushrooms, and Onions. Add in rest. Adding in water to keep from burning.  Add Mushroom Mix to Egg Rolls and Sprinkle with Parmesan. Roll. Butter Spray Egg Rolls. Cook (I used Air Fryer). Sprinkle with Garlic Powder or Garlic Salt.

Chicken Skewers (Tennessee Honey and Asian)

2 Grilled Skewer Recipes. One is Asian Style. Other, is Tennessee Honey.

Asian Style Marinade/Sauce (Reserve 3T for later brushing!):
1/2c Brown Sugar
1/2tsp Chinese 5 spice
1T Lime Juice (Concentrate kind)
4T Honey
1T Sesame Oil
4T Soy Sauce
4T Hoisin
1.5tsp Red Pepper Flakes
1T Garlic Clove, minced

Premix Brown Sugar and 5 Spice. Then, mix in Lime, Honey, then, Sesame Oil. Then, Soy and Hoisin. Mix. Add in Red Pepper Flakes and Garlic.
SAVE, at least, 3T of Marinade for after cooking brushing!!!
Marinade Chicken for Hours. Add Chicken to Skewers. Add to grill and grill. Once done cooking, brush on reserved Sauce.
(Note: These will burn quickly, so, keep eye on them!)
—

After tTt’s Tennessee Honey Chicken
Tennessee Honey Marinade/Sauce (Reserve 2T for later brushing):
2 Shot Jack Daniel’s Tennessee Honey Whiskey
4T Honey
2T Brown Sugar
2T McCormick’s Montreal Steak Seasoning

RESERVE 2T for later brushing! Add thawed Chicken and Marinade to Ziploc Bag. Marinade. Grill. Near end, brush on reserved Sauce.

—
Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.

Habanero Mango Chicken Fajitas

Chicken Marinade (Or Shrimp):
1T Olive Oil
2T Lime Juice (Concentrate kind)
3T McCormick’s Culinary Circle Habanero Mango Season
1.5tsp Chili Powder
1tsp Onion Powder
Optional: Minced Fresh Garlic
–
Cilantro Lime Rice:
1.5c Instant Rice
1 crushed Chicken Broth Cube
Water Rice calls for
Splash of Lime
Good shake of Cilantro
I microwave, covered, according to directions.

Green Giant Steamers Honey Roasted Sweet Corn
Red Peppers, sautee in Oil and Dried Oregano
  Other Toppings: Habanero Mango Salsa, Sour Cream, Cheese, Sweet Red Onions, Lettuce, Garlic Powder OR Garlic Salt

Marinade Chicken. Cook in skillet. Cut up, add back to pan with juices, cook down.
Microwave rice. Top all onto shells. Roll. Butter Flavor Cooking Spray skillet and all sides of Burritos. Brown each side. Sprinkle with Garlic Powder OR Garlic Salt. Serve with More Salsa and Sour Cream.

Mushroom Cheeseburger Egg Rolls

1 lb. LEAN Ground Beef (Turkey Meat can be used)
1 small Celery, minced small
ALMOST an entire 8oz. Pkg. Bella Mushrooms, chopped up
1/4c Onion, chopped
Splash of Soy Sauce
A few GOOD splashes Worcestershire (I want to say I used about 3T)
2tsp Yellow Mustard
Good sprinkle of Garlic Powder
Good Sprinkle of Onion Powder
1.5T dried Oregano
1/4tsp Sea Salt, or more to taste
 – Cook all, and, cook down juices. Once done mix in:
3T Parmesan Cheese (Store shelf grated kind)
–
Egg Roll Wrappers
Toppings:
Shredded Cheddar Cheese
1/2tsp Relish, in each roll

Coleslaw Mix (Premix):
1c Coleslaw
2-3T of Ken’s Sweet Vidalia Onion Dressing (USE!)

Cook Beef Ingredients, cooking down all juices. Add in Parm. Cheese.
Premix Coleslaw Mixture.
On Egg Wrapper, spread THIN line of Relish. Top with Beef Mixture, then, sprinkle with cheese. Then, top with 1-2T Coleslaw Mix. Wrap. You can use egg wash to fold it in place, but, I just use water, rubbed on with finger. Wrap. Butter Flavor Cooking Spray tops and bottoms of Egg Rolls. Brown each side of Egg Rolls. Sprinkle with Garlic Powder OR a lil of Garlic Salt (I use powder).
Serve with a Side of Ketchup.

Other cooking options: Egg Wash and Bake. Or Air Fryer.
Also, I use A LOT of Mushroom in beefy meals to help cut meat down. Healthier and you wouldn’t know the better, if it’s cooked in with it. It helps.

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese
–
Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:

Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)
–
Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.
–
Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

Healthy(er) Chili Cheese Sweet Potato Fries

Absolutely Amazing! Using Beneficial Sweet Potatoes, Turkey Meat, and Air Fryer… These are BETTER than the more unhealthier versions! 

1/2 lb. Turkey Meat (Browned while seasoned with: Basil, Oregano, Pepper)
1/2, or so,  10oz. can Hormel Chili w/NO Beans (Or, to taste)
1/4-1/3  15oz. jar Salsa Con Queso Dip (Or, to taste)
–
Shredded Cheddar Cheese
Green Onions
Fresh Jalapeno, minced
Optional Topping: tTt’s Pico
–
Sweet Potato, cut to fry size
1.5tsp Olive Oil
1/2 Tay’s Chili Fry Seasoning (Recipe Below)

Brown and season meat with Basil, Oregano, and Pepper. Stir in Queso Cheese and Hormel Chili until desired consistency. Simmer a few minutes, stirring.
Cut Fries to size desired. In ziploc mix mix Oil and HALF the fry Seasoning (Save rest for another meal). We use Air Fryer and cook.
Lay Fries onto plate. Top with a little Shredded Cheese. Top with Meat/Cheesy Chili mixture. Top with a LITTLE more cheese. Then, Green Onions and Jalapenos. (Enjoy it with tTt’s Pico).
—

Tay’s Chili Cheese Fry Seasoning (We only used 1/2):
2tsp Orrington Farm’s Broth Base & Seasoning (Or 1 Beef Broth Cube, crushed)
1tsp Tony’s Creole Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/8tsp Cayenne Powder
1/8tsp Sea Salt
(Another version of this was used for this recipe.)
—
Try the Loaded Version:
Optional Toppings (tTt’s Pico, Olives, Onions, etc.)

Freezer Friendly Pork Carnitas

I got a large 9 pound Pork Loin ON SALE! So, that’s what I used for this meal. I cut up to make 3 freezer friendly meals. This is one of them… AMAZINGLY TASTY!

3lb Pork Loin
–
1T Olive Oil
1T Worcestershire
3T Lime Juice (Fridge concentrate kind)
1T Lemon Juice (Fridge concentrate kind)
2T Dried Oregano
1T+1tsp Chili Powder
1T Beef Broth Base (I used Orrinton Farm’s Broth Base & Seasoning)*
1T Dried Cilantro
1.5-2tsp Cumin
1tsp Sea Salt
1tsp Onion Powder
1tsp Garlic Powder
3/4tsp McCormick’s Dried Orange Peel
1/4tsp Coriander
1/2T Fresh Garlic Clove, minced
1T Fresh Jalapeno, minced and deseeded
–
For Cooking: Add 1/4c Water (Only at cooking time!)

PREMIX everything, except Pork. Add Pork to Freezer Friendly Ziploc Bag. Pour over mixture. Rub around as best as you can. Remove air and seal. Freeze.
Cooking: Butter Crock Pot. Add everything. Add 1/4c Water to Crock Pot (I add 1/4c Water to freezer bag, shake around to get all those left behind seasons. Then, pour into Crock Pot.). Once meat is cooked, cut up. Cook additional hour, or so. 
Serving: Add Pork to Burrito Shell. Add Cheese, TACO SAUCE, Lettuce, Tomatoes, Onions. Wrap up, folding in sides. Butter Cooking Spray a skillet. Brown each side of Burrito. Sprinkle with Garlic Powder. Serve with Sour Cream and Salsa.

*Note: ONE Beef Broth Cube, crushed, can be used if you do not have this.

Sushi

Seaweed Paper (Nori)
Ripe Avocado, sliced thin
Cucumber Sticks
Wasabi SAUCE (For Topping onto Rolls)

Meat Mixture:
Imitation Crab Meat, minced
2-3T Pink Salmon (Sunkist Pkg. Pouch Kind. Optional)
1.5T Mayo
1T Sriracha
1T Green Onions, minced
1/4 tsp Lemon Juice

Sushi Rice:
1/3c Rice Vinegar
2-3T Sugar
1.5tsp Sea Salt
Premix above.
–
2c SUSHI Rice+Water Rice Calls for
Cook rice accordingly. Allow to cool some. Mix in Vinegar Mixture.

Dipping Sauce:
2T Soy Sauce
1T Rice Vinegar
Sprinkle Ginger Powder
Sprinkle Garlic Powder
1tsp Sugar
1/2tsp Sesame Oil

Cook Rice according to SUSHI Rice Pkg. Instructions. Allow to cool some and mix in Vinegar Mixture.
Mix Meat Mixture.
I use only 1/2 a sheet of Nori per roll. Lay onto Saran Wrap BUMPY side UP. Wet fingers with Water and top Mixed Rice onto bumpy side, lightly press.
FLIP over Nori, and, line with Meat Mixture, Avocado, Cucumber.
Using Saran, tightly Roll the Nori. Give a light, but, firm press.
WHILE STILL WRAPPED in Saran, wet a SHARP knife. Cut into slices. Remove saran. Top with Wasabi Sauce.
***OPTIONAL to mix 1.5T Mayo+2tsp Sriracha and top onto Sushi Rolls, as well.  (I zigzag with Sriracha/Mayo Sauce, then, put dots of Wasabi onto each roll.).
Mix Dipping Sauce Ingredients. Use for dipping Sushi into.

Caesar Dressing

I cannot take complete credit for this dressing. I asked for the recipe. But, I did tweek it, a lot. (I do not need several gallons of this dressing!). It’s not the exact recipe, it’s A LOT healthier than original, I used different Oil, and I used an entire Packet of Italian vs. a portion.

3/4c+2T – 1c Water
1/4c Dijon Mustard
1/2c Apple Cider Vinegar
1/4c Parmesan Cheese (I use finely grated store shelf)
1pkt Good Season’s Italian Dressing Packet
–
5T Olive Oil

Mix first 5 ingredients. Whisk in Oil.

TAYros – Tay’s Pork Gyros with Roasted Sweet N Spicy Butternut Squash

The Gyro Marinade is AMAZING! 
I loved school’s Butternut Squash, so I tried to copy it. I didn’t have Honey, so improvised with Maple Syrup and it was AMAZING!

2 med. Pork Chops or Steaks (Double Marinade, if more)
Marinade:
2T Olive Oil
2T Worcestershire
2T White Wine Vinegar
a lil shy of 1/2T Garlic Clove, minced
1.5T Dried Oregano
1tsp Pepper (Or to taste)
1 Beef Cube, crushed
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt

Premix Marinade. Pour over Pork. Marinade 1 hour, then, cut up, and marinade another hour. Fry in skillet, cooking down juices. Top onto Pita Bread with Tomatoes, Onions, Lettuce, and this EASY Cream Cheese Tzatziki:
1/2c Cream Cheese, slightly softened (Sour Cream can be used)
1/2 Cucumber, grated
1/2tsp White Vinegar
1tsp Lemon Juice
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Dill Weed, or to taste
1/4tsp Salt
Soften Cream Cheese. Add everything. Stir well. Allow to cool. Spread onto Gyro.

Roasted Sweet and Spicy Butternut Squash:
1 Butternut Squash, cubed and skin cut off
Pinch Sea Salt
Pepper
Olive Oil, brushed pan
Sauce:
2T Maple Syrup (Homemade) (Honey can be used)
2tsp Sriracha
1/2tsp Lemon Juice
1/8tsp Brown Sugar
–

Cut and remove skin. Brush pan with Oil, toss around Butternut Squash to lightly coat. Season with Salt and Pepper. Toss, again. Cook uncovered, single layered, at 400 for about 40 minutes, or until soft. Mix with Sauce. Bake about 5 more minutes. Allow to set some to cool.

Turkey Day Turkey Meal – Gobble, Gobble

Amazing meal for Thanksgiving or Christmas! Everything you need in 1 post!

Under Skin Butter Rub:
1 Stick of Butter, softened
1tsp Lemon Juice
1.5T Fresh Garlic, minced
2tsp Lawrys Seasoned Salt, or more to taste (Plus, some for later sprinkling)
1tsp Paprika (Plus, some for later sprinkling)
1/2tsp Garlic Powder (Plus, some for later sprinkling)
1/2tsp Onion Powder (Plus, some for later sprinkling)
1/2tsp Pepper
1tsp Brown Sugar
–
Olive Oil (For last 30-1hr drizzle)
–
Inside Turkey:
1 Lemon HALF, stab a few times on skin
Onions, cut large
–
Broth:
3c Chicken/Turkey Broth
1/2T Lemon Juice
1/2tsp Pepper
1tsp Fresh Garlic
–
Bottom of Turkey Pan:
1c Celery
2c Carrots
1 Onion
4 Potatoes, halved or Quartered
–
Gravy:
Pour Turkey Juices into a bowl, separate the fat off the top. Reserve both.
3-5T Turkey Fat (Add butter to accommodate)
Up to 5T Flour
Heat Turkey Fat/Butter stir in Flour til a rich brown roux. Stir constantly, add in:
2-3c Turkey Pan Juices (Or 2c Chicken Broth+1c Pan Juices)
1 Dried Bay Leaf
1/4tsp Sea Salt, or more to taste
–
Stuffing:
Gizzard/ liver, cut up (I discard Heart)
12T Butter
Sautee above. Add in:
2/3c Carrot Sticks, chop small
2/3c Celery, cut small
1/2 Onion, chopped
Sautee Above. Add in:
1.5c Vegi Broth
3c Chicken Broth
Boil, then, simmer for 10min. Add in:
3 Boxes of Ready to Make Stuffing (Turkey)
1/4tsp Sea Salt, or more to taste

Directions:
Allow Turkey to sit in Room Temp for a lil bit. Make Butter Rub (I melted Butter and added rest. Put in Freezer til it was form-able.). Roll Butter Rub into ball. Place under skin. Slightly rub around (It will melt down as it heats). Roll lil balls and place into Leg Skin, as well.
Pour Broth Mixture over Turkey. I reserved a LIL teaspoon of Butter Rub, melted some, and rubbed around turkey skin.
In Turkey Cavity, add in some Onions and 1 half of lemon (Stab with knife around skin).
Cook Turkey in Roaster at 450 for 30minutes. Then, 325 for the rest (15min per pound of Turkey).
Stuffing: Mince Liver. Cut up Turkey Neck. Put slices in Gizzard. Add Butter to pan. Saute Turkey Neck and Gizzard. Add in Liver and Vegis. Saute. Add in Broths. Bring to Boil. Then, Simmer til all’s cooked. Remove and Cool. Add to fridge until it’s time to remove juice from Turkey (Next step). Once ready, bring to boil. Remove Neck and Gizzard. Add in Stuffing Boxes. Toss, add Sea Salt. Cook/Bake to desired texture.
Last 30min, or so: I dump the Juices from the Turkey Pan (STRAIN and reserve BOTH Vegis and Juice!!!). Cover and set Vegis aside. Skim, and reserve, the fat off the top of juice. You will need 3-5T skimmed Fat and 2c Broth/Turkey Juice for Gravy. Toss rest. (Use Butter to compensate for lack of Fat, if needed).
Drizzle 1tsp Olive Oil over Turkey. Sprinkle Turkey with Lawry’s Seasonal Salt, Garlic Powder, Onion Powder, and Paprika. Place back into Roaster (I removed inner pan.). Roast at 325-400 for additional 30min to an hour.
Gravy: Add to pan, 5T skimmed Fat, add Butter to compensate. Heat, adding in 5T Flour. WHISK, continuously, until a nice brown. Add in Turkey Juices, Bay Leaf, and Sea Salt. Whisk continuously til desired thickness. Keep in mind that it thickens as it cools. Remove Bay Leaf after it sets a few minutes once completed.
Allow Turkey to rest about 30minutes, slightly uncovered.
tTt’s Mashed Potatoes: Here!
Green Bean Casserole: Here!
Eat up… Gobble Gobble.

NOTES: For Broths, I used Cubes and Water!