Beef Stew, the Ol School Way

Using freshly grown from Garden (Thanks Momma!) Err-thang, but 4 ingredients is fresh.

6 mini Sirloin Steaks Salt and Peppered, allow to set in fridge.
Dip Steaks in Flour.
In pan (Large enough to fit vegis, too) Sear each side in heated Grapeseed Oil.
Remove Steaks from pan and set aside.
Add into pan (Do not clean Steak remnants):
Potatoes, Onions, Mushrooms, Minced Garlic, Carrots.
Sweat the vegis.
Add in 2 good pinches of Dried FRESH Rosemary and 1 good pinch of Thyme.
1 – 1.5tsp Salt.
Add in 1c Red Wine (Merlot).
COOK DOWN.
Mix 2c Beef Broth.
with with 2T Worcestershire (Or Balsamic Vinegar-I did Worcestershire).
Bring to a good boil. Add to warmed Crock Pot.
Stir in 2T Roasted Tomato Paste (I roasted in pan I used to cook meat/sweat vegis).
Cook on High 1st hour, then, low for 3 hours.

tTt’s Fermented xXx Hot Sauce


Stems from our tTt’s xXx Seasoning.

40g Habanero (About 6)
636g Jalapeno (About 14)
756g Sweet Mini Bell Peppers (2lb. Bag)
6g Fresh, but, Dried Cayenne (Sat in windowsill til dried)
8g Fresh Garlic, minced
1tsp Dried Carolina Reaper Peppers

2.5% Weight Ratio of Above Ingredient for Sea Salt
Vacuum bag and Sealer. LEAVE ENOUGH HEAD SPACE IN BAG TO ALLOW GASES TO EXPAND.

Cut up and weigh first 6 Ingredients. You will need a 2.5% Sea Salt Ratio (Our Ingredients weighed 1447g, total. So, we did 36.2g of Sea Salt. 2.5% of 1447g is about 36.2g.)
Add ingredients into a Vacuum Sealer Bag. Add in Salt, quickly mix around. Vacuum and Seal bag, immediately. I place mine, flat, into a cardboard box, label/date. Then, place into garbage bag. (You don’t want this thing to blow up). Allow to set, at room temperature, for 6 weeks. Don’t disturb too much. Run through Juicer. Jar up the Liquid. Use as Hot Sauce.
Pulp leftover from Juicing can be used to make a SPICY Cream Cheese Dip for Crackers. Recipe:

1/2 pkg. Cream Cheese
1/4c Mayo
1/2c Sour Cream
UP TO 1c Fermented Pepper Pulp (Start with less, add as you go. It gets spicier as it sits!)
Good shake of Onion Powder



Tips:
Be sure to weigh ingredients (Minus salt). Then, use a 2.5% ratio of Salt.
Be sure to weigh out the container you are setting on the scale, to weigh. (Don’t include weight of container).
Don’t shake around too much. Don’t disturb. Allow it to work on it’s own. I do flip every 2wks. GENTLY.
BE SURE TO LEAVE ENOUGH HEADSPACE IN VAC BAG. Gases expand (Photo below).
Should not have a bad smell, a vinegary smell is okay. The longer it sits, the more vinegary it gets.
BE SURE ALL UTENSILS, SURFACES, ETC. ARE CLEANED AND STERILIZED.

French Dip-wich

2.5lb Beef Roast, Salt and Peppered. Allow to sit about 20 minutes.
Premix Broth: 2c Beef Broth, 1 Garlic Clove (Minced), 1T Minced Dried Onions, 1tsp Dried Rosemary, 1tsp Dried Thyme, 4T Worcestershire.
Spray Instant Pot with Butter Flavor Cooking Spray. Add Premixed Broth and place in Roast. Pressure cook on high for 45 minutes. (It’s okay if it’s not done. We are simmering it next.)
Remove Meat from Juice, RESERVING the Broth Juice. Cut up Meat. Set aside. Add a drizzle of Olive Oil to skillet. Heat skillet, add 1T Tomato Paste and fry Paste up. Add in Meat and mix around with Paste. Add in 1 Au Jus Packet and mix around. Then, add in 2c Reserved Broth Juice (Use water to reach 2c, if not enough. *See Notes). Bring to boil, then, simmer for about 5-10 minutes. Optional to Melt Provolone on top. Serve on Buns. Dip in excess Juices.


Freezer friendly: Allow to cool some. Freeze. Add to Crock to heat up.

I was making this as a freezer meal for later time eatings. In making the above recipe, it gave me about 3c of Broth Juice reserved from the instant pot. So, I had about 1c Reserved Broth Juice left, outside from the 2c I needed for the French Dip recipe. Instead of tossing it, I used that leftover juice and cooked some Green Beans, from the garden, and Pork Steaks. Just added all to the skillet, and cooked down juices. It was delish.

NOTES: If a more tamed flavor is desired, use desired ratio of Reserved Broth Juice, with Water. Just simmer a lil longer when you mix with Paste and Au Jus. Example: Instead of 2c Reserved Broth Juices, use 1 1/2c Reserved Broth Juice with 1/2c Water.

White Bean Salad



1 can White Beans (White Cannellini), drained well
1/2T Chives
1/2T Grapeseed Oil
1/4tsp Himalayan Salt
1tsp Dried Dill
Small Shake of Onion Powder
Feta Cheese
1T Rice Vinegar (We do Rice. Otherwise, White Vinegar, etc. works)

Roasted Tomatoes:
Cherry Tomatoes, halved (To taste, about 1c)
Spray Tomatoes with Butter Flavor Cooking Spray (Or, use 1tsp Grapeseed Oil)
Shake of Onion Powder
Good Shake of Garlic Powder
1T Stacy’s Freshly Dried Italian Seasoning (Mix of Parsley, Oregano, Basil)
1 Garlic Clove, minced

Directions:
Roasted Tomatoes:
Half Tomatoes. Drizzle with Grapeseed Oil. Add rest of Roasted Tomato Ingredients, EXCEPT, Garlic. Mix. I spray top of Tomatoes with Butter Spray, toss around. Add to non stick oven pan. Top with Garlic. Add to oven, preheated to 400. Bake for about 8minutes (Mine’s a Convection oven).
Remove and add to Serving Dish. Add in Beans, Chives, Drizzle over Grapeseed Oil, Salt, Dill, Onion Powder. Lightly mix around. Cover and cool in fridge.
Add in Feta Cheese. Keep in fridge until serving.

tTt’s Beef Snacks (Beef sticks)

Per 1 Pound Lean Ground Beef:
HiMountain Jerky Cure and Seasoning-Original (Per instructions)
1T Worcestershire
1tsp Liquid Hickory Smoke
1/2tsp Red Pepper Flake
1/4tsp Cayenne Powder

Mix all together nicely. Allow to set for 4hrs-overnight. Dehydrate in Dehydrator for 3-4 hours, or until desired texture. Allow to cool. Place into ziploc bag with paper towels.

Enchiladas – Enchilada Sauce

(No photo, demolished. Was amazing!)

Premade Freezer Bean Burritos
Low Carb Shells
1 Can Refried Beans
Pinto Beans, drained and rinsed (Optional. To desired amount)
Left over Taco Beef (Optional. We use More beans, than beef. If any Beef.)
1 Beef Broth Cube, crushed
Heat all in pan. Add to Shells, roll up. Butter Spray Skillet, and Burritos. Brown each side. Sprinkle w/ Garlic Powder. Allow to cool. Freeze on plate. Then, add to Freezer Bag.

ENCHILADAS
Enchilada Sauce:
1c Knorr’s Tomato Bouillion w/ Chicken Flavor (1tsp Season+1c Warmed Water)
1/4tsp: Salt, Cumin, Onion Powder
1 lil can Green Chiles, undrained

Shredd. Chedd. Cheese

Butter Spray Casserole Dish. Add in Frozen Burritos. Pour Sauce over. Top with Shredd. Cheddar Cheese. Cook until Cheese Browns. (You can cook halfway, covered w/ foil. Then, last half, uncovered. Or, broil.)

KETO Seafood Salad


1/2c Mayo, or to taste
1.5T White Vinegar
1/2tsp Dill Weed
1T Dill Relish
1/4tsp Salt (50% less)
1tsp + 1/4tsp Erythritol Sweetner

2 can Tuna, drained
1 Pkg. Pouch Chicken of the Sea Pink Salmon
1.5oz Imitation Crab Meat (42.5g, or more.)
Avocado, cubed small

Zucchini, peeled, halved, deseeded, Boiled 1-2 minutes.

Premix Sauce. Mix all ingredients, except, Avocado. Place in fridge until ready.
Boil Zucchini, til slight tender. Place in fridge, or, under cold water to cool. Cucumber is an option, as well, no boil needed.
Top Zucchini with Seafood Mixture. Top with Avocado, pressing into Seafood Mixture.

(Optional, Red Onions or Green Onions/Chives. Minced Celery, Cucumbers. Peas. Cheddar Cheese)

Pot Pie

Chicken Thighs, bones removed, cut up small
Drizzle Oil over cut up Chicken, season with:
1/2T Poultry Seasoning
1/2tsp Salt
1/4tsp Course Pepper
Good shake of: Garlic Powder and Onion Powder

Add:
1T Butter to Pot. Cook Chicken. Add in:
Mixed Vegis: 1.5c Frozen Carrots, 1/2c Celery, 4 Red Potatoes (Cut up potatoes small, diced)
Cook on Med.-Low heat until Vegis are cooked. Once Carrot and Potatoes are cooked, add in:
4 cans Cream of Chicken
2c Bone Broth (Or, Broths of choice)
Corn and Peas, to taste
Simmer for a while. Until all’s nicely blended in flavor. Near end, add in:
Optional (I skip!): 1/2c Heavy Whipping Cream, near end.

Cut Carbs, some: Few Carrots, Broccoli, Cauliflower. We even skip Butter sometimes.

Sweet Thai Mock Noodles

Zucchini
Sweet Bell Peppers
Broccoli, cooked, cooled
Optional: Onions or Green Onions

Sweet Sauce:
1c Sweet Thai Chili Sauce
2T Sriracha Hot Sauce
1T Lime (100% fridge kind)
3/4tsp Dried Cilantro

Julienne Zucchini, boil about 30 seconds, drain well, cool. Mix sauce and toss all with sauce. We serve cold.
Notes: Red Pepper Flakes for more heat.

Asian Wraps

Chicken Marinade:
1/2tsp Salt
1tsp Chinese 4 Spice
1T Sesame Oil
OPTIONAL: 1tsp Red Pepper Flakes or Hot Chili Oil

Sauce:
1/2T Orange Ginger Seasoning (Salt Free TRUE ORANGE)
1/4c Organic Honey
2T Teriyaki
1T Rice Vinegar
1T Water
1tsp Sesame Oil
1/4tsp Red Pepper Flakes
1/4tsp Himalayan Salt or Salt
*See Optional

Slurry: 1T Cornstarch + 1T Water

Cut up chicken and toss with marinade. Marinade chicken. Cook chicken. Heat sauce in pan that’s safe for stove top and oven. Make slurry and stir into heated sauce. Toss chicken with sauce. Broil for few minutes. Allow to cool for wraps.

Asian Wraps:
Shells/Wraps, of choice
Romaine Lettuce, chopped
Grated Carrot
Green Onions
Coleslaw

Optional: 1/2T Dehydrated Orange Pulp. We juiced Oranges. The pulp, we dehydrated, ground, and use for seasoning. I’ve done without. And, with. Both equally amazing.

Juicer Recipes


Beet Juice:
8.5oz. GREEN Apples (Deseeded. 2 Apples)
2oz. Carrots (1/2 Carrot)
1oz. Beet Leaves (Destem. 1 Beet)
7oz. Beet (Peeled)
Once juiced, add:
Few drops of Fresh Lemon Juice

Benefits: Antioxidants, that reduce Oxidative Stress. BP Help. Reduced Inflammation. Boost Athletic Performance. Removes Toxins and Heavy Metals. Rich in Electrolytes. Helps Anemia. Improves Mood. Carrots contain Vit. C, Potassium and Antioxidants may help lower blood pressure and decrease risk factors for heart disease.



I love the Healthy Bloody/Vegi Juice:
10.5oz. Tomatoes (About 3 small RIPE)
3 oz. Cucumbers
1/4c Fresh Cilantro Leaves
4.5oz. Red Pepper (1 Skinny Reg. Pepper)
5.5oz. Celery (4 Celery)
1.5oz. Carrots (1/2Med.)
Makes 550ml
Once juiced, add:
1/4tsp LITE Salt, or to taste
Few drops Fresh Lemon Juice

Tay’s Tim’s Lasagna

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1T Olive Oil
2 lbs. Ground Beef (Garlic Powder, Onion Powder, Parsley, Oregano, Basil, Salt, Pepper)
2 boxes OVEN READY Lasagna Noodles
4 jars Tomato Basil and Garlic Sauce Great Value
3/4 sm. can Tomato Paste
1/2 small Onion
1/2 Green Pepper
32oz. Ricotta (I used more than 1/2)
4-4.5 lbs. Shredded Moz. Cheese

Directions:
Preheat oven to about 375.
Sauce*:
Add Olive Oil to pan. Cook Beef in Oil, season with: Nice amount Garlic Powder, Salt, Pepper, Onion Powder, Parsley, Oregano, and a lil Basil. Drain most grease (Choose to add more seasons, here). Add in:
3/4 can Tomato Paste
1/2 small Onion

Sautee. Add in:
4 jars Basil Oregano and Garlic Essential Value Sauce
Simmer 15 minutes.

Butter Flavor Cooking Spray Lasagna Pan*. Add a LIL sauce on bottom.
Layer on OVEN READY
Lasagna Noodles.
Top with:
Sauce
Moz. Cheese
Nice amount of PARMESAN
(Store shelf kind)
THEN:
Noodles
Spread about 1/2in. layer of RICOTTA over all Noodles*
Top with nice amount of Sauce.
Moz. Cheese
Nice amount of Parmesan (Store shelf kind)
THEN:
Noodles
Sauce
Moz. Cheese

Nice amount of
PARMESAN (Store shelf kind)
Repeat until desired height. (I believe I did 4 layers total)

On top: Sprinkle with Salt, Pepper, and sliced Green Peppers
COVER WITH FOIL. Cook at 375 for 1hr. minutes. Remove cover and Broil til cheese is goldened.


* Notes: I used ALL of the Sauce made. Ricotta only goes onto ONE layer.
PAN SIZE: 19.75in x 11.75in. About 2.5in deep.
Leftovers: Cool. Cut. wrap and freeze. You can cut up, plate up, freeze, then, place into freezer bags.

White Chicken Chili

Rotisserie Chicken, cut up, remove bones
2c Chicken Broth (Cubes+Water)
1 can Chili Beans, slight drain.
1 can Light Red Kidney Beans, drained.
1 can Butter or Northern Beans, drained.
1 small Onion
1.5tsp Garlic Powder
1tsp Salt
1tsp Cumin
1tsp Oregano
1/2tsp Pepper
1/4tsp Cayenne
1/2c Tostitos Queso Blanco Dip

1c Sour Cream (Later)
1/2c Half n Half (Later)

Prep Chicken. Add all, except Sour Cream and Half n Half, to Instant Pot. Instant Pot for 15 minutes. Allow to Natural Release for about 15minutes. Shut off. Stir in Sour Cream and Half N Half. Allow to sit 5 minutes.

Potato N Leek Soup

(Photo to come. Was AMAZING!)

1/2lb. Regular Pork Sausage
2 Garlic Cloves, minced
1T Bacon Grease from previous cookings
(Or, Butter)
2c Leeks, cut up
2 Celery, cut up
3 Sprigs Thyme

Cook Meat. Add in 1T Grease (Or, Butter). Add in Thyme and Garlic, cook a few minutes. Add in Leeks and Celery, cook about 5 minutes.
Add to Crock Pot. Add in:

3c Chicken Broth (I use Broth Cube, crushed+Water)
3c Vegetable Broth
(I use Broth Cube, crushed+Water)
2.5 lb. Golden Potatoes, peeled and cut up
1/4tsp Salt
1/4tsp Fresh Cracked Pepper

Cook on High 4 hours.
Scoop out and blend Potatoes with some of the Soup Juice. Add back to Crockpot. Turn to warm, or off. Stir in:
1c Heavy Cream
Topping Options (Per Bowl): Grated Horseradish or 1tsp Horseradish Sauce

Pork n Swiss

swiss pork

Pork Steak
Marinade (30min-1hr only):
LIGHT BRUSH of White Vinegar
Lightly sprinkle each side with McCormick’s Montreal Steak

1T Butter
1T Coconut Oil

Good amount Frozen Swiss Chard (From the garden)
Mushrooms, sliced
Onions, slivered

Add Oil and Butter to a skillet. Once to sizzle to touch, add in Pork. Cover and cook for 6 minutes on one side. Flip/rotate, add in Vegis. Cover, cook another 6-10 minutes.

Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

balsamic pork roastbalsamic pork roasta

1-2T Canola Oil (Or, other high temp oil)
2 lb. Pork Tenderloin
1-2 Onions
Carrots, whole, peeled, halved
Marinade (Premix in bowl):
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1tsp Yellow Mustard
2 Beef Broth Cubes, crushed
1tsp Himalayan Salt
1/2tsp Garlic Powder
1/2tsp Onion Powder
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme

Premix Marinade until dissolved.
Add Marinade into a ziploc bag (Let air out). Marinade Loin for several hours, flipping around.
In Instant Pot, add Canola Oil and heat up. Get to a good sizzle.
Carefully, remove Loin from Marinade (DO NOT LOSE OR DISPOSE ANY MARINADE!). Add leftover Marinade to a measuring cup. Top off Marinade, with Water, until it reaches a lil under 1c.
Once Oil is to a good sizzle, add in Loin. Sautee both sides for about 4 minutes on Normal Sautee.
Shut off heat (Cancel).
Take the reserved marinade/water, add to the Instant pot. Scrapping to deglaze bottom of the pan of flavor.
Turn Instant Pot onto HIGH Pressure. Seal Valve.
Pressure cook 20minutes. Quick release.
Flip Loin. Add in Carrots and Onions Around Loin.
Pressure Cook on High for about 13 minutes. Seal Valve.
Allow to remain on low slow natural release for about 8-15 minutes. Then, quick release.
Remove Meat from Juice, slice up and serve with carrots/Onions. Pour few Tablespoons of Juice over meat.

Cauliflower:
Kinder’s Buttery Steak House Seasoning (Sam’s Club’s)
Butter Flavored Cooking Spray

Spray Cauliflower with Butter Flavored Cooking Spray, toss. Season well with Seasoning, tossing.
Microwave: Add 2 T Water to bottom of bowl. Cover. Microwave until heated.

Garlic Butter Crisps:
Josephs Flax Lavash Bread (Lower carb can be used)
Butter (Or, oil of choice)
Garlic Powder
Himalayan Salt

Heat Butter in skillet. Fry each side. Sprinkle with Garlic and Salt.

Instant Pot Indian Butter Chicken with Coconut Cabbage

butter chicken

2T Butter
3 cloves Garlic, minced
1/2c Onion, diced

Chicken, cut up
Sauce (Premix in a bowl):
15oz. Tomato sauce
2T Tomato paste
1T Curry
1/2tsp Red Pepper Flakes
1/2T Fresh Lemon Balm, minced (A lil Lemon zest works.)
2tsp Garam masala
1tsp Ground ginger
1tsp Himalayan Salt
1/2tsp Paprika
1/2tsp Turmeric
1/4tsp Coriander
1/4c – 1/3c Water

Sweet Mini Bell Peppers
1/2 cup Heavy Whipping Cream

Saute Chicken, Garlic, and Onions in Butter.
Add in premixed sauce and seasons.
High Pressure Cook for 9 minutes. Slow Natural Release 10 minutes. Add in Peppers and sautee down juices.
Turn off Instant Pot. Add in Heavy Whipping Cream. Cover and allow to set about 5-10minutes to cool, thicken, and blend flavors.

Cabbage:
Thinly slice Cabbage.
Salt all the Cabbage.
Saute in Coconut Oil.
Once sauteed til soft. Shut off, add in:
Mix in 2T Sweetened Coconut Flakes

(Even lower carbs? Use sugar free tomato sauce. Unsweetened coconut flakes. Opposite of Carb Watch: Add 1T Brown Sugar to Chicken, with Peppers.)

tTt’s Garlic Toast (Bread Machine/Oven)

ADD IN THIS ORDER:
1 1/3c 110 degree Water
1/3c Olive Oil
2tsp Salt
1T Dried Parsley
1tsp Popcorn Butter Seasoning (From dollar store)
1tsp Garlic Powder
3T Honey, or, 2T Sugar (We did Sugar)
4c Bread Flour
3tsp Yeast

Make dough. Remove bread, shape into loaf and place into loaf pan. Brush on Oil. Cover and place in warm area to rise 30-40minutes.
Pick one:

  Garlic BREAD:
In 2lb. Loaf Pan: Bake 350 about 30-45minutes. 
If using bread machine to Bake: Loaf, 2lb, Medium Color, Basic.
Slice up.
Butter Mixture:
Melted Butter
Parsley
Garlic Powder
Spread, WELL, the Butter Mixture onto both sides of slices. Top with Cheese (Optional). Bake until browned. Brush with more Butter Mixture.

  Garlic BREADSTICKS:
Only do Dough Button on Bread Machine. We are baking in the oven! 350 for 30-45 minutes!
Roll Dough out. Spread, well, the Butter Mixture onto dough. Use pizza cutter and slice into sticks. Cover with seran. Allow to rise. Preheat oven. Bake 350 for 30-45 minutes. Brush with more Butter Mixture.

Chicken Gnocchi N Swiss Soup

gnocchiswisssoup2

1.5T Salted Butter
2 fresh (Frozen) Chicken Breast, about 1.5-2lbs.
4 Smoked Brats (From a 14oz. Pkg.)
4c Chicken Broth (Cubes+Water)
1/4tsp Himalayan Salt
3 sm./med. Garlic Cloves, minced
2 small Fresh Sprigs Thyme
1 small Fresh Sprig Rosemary
 – High Pressure Cook in Instant Pot for 25minutes. Release valve. Cut up Chicken. Add in:
1/4 – 3/4tsp Himalayan Salt (I did 3/4tsp)
1/2 Med. Onion, cut up
Baby Carrots, cut up
Mushrooms, cut up
2-3c Frozen Fresh Swiss Chard
 – High Pressure Cook for 7minutes. Release Valve. Add in:
1 (16-17oz.) Pkg. Gnocchi
 – Sautee until Gnocchi floats. (Few minutes.). Once it floats, STIR in:
1 Pint of Half N Half
 – Shut off. Allow to blend (Covered) about 15minutes. Serve.
(OPTIONAL: Red Pepper Flakes)

*Frozen Fresh? This is my way of saying, bought fresh or straight from the garden, then, frozen til use. The pre-frozen store packaged bags of chicken are pre-filled and froze. Once cooked, they’re cooked down to nothing. Thus, us buying fresh, then, freezing.

BEST PoTAYto Salad

DSC05503a
Premix:

2T White Vinegar
1/4tsp Celery Seed
1tsp Yellow Mustard
1/8tsp Ground Black Pepper
2T White Sugar

Mix above into 1c Mayo.
Place into fridge until about 1 hour to serving.

Boil Potatoes. Cube up. Sprinkle with Lawry’s Seasonal Salt. Once done, add in:
1/4 of a SMALL Onion, minced
1 Celery, minced
1T Chives, minced
Place into fridge until cool.
About 1 hour pre-serving. Mix sauce in.

Versatile Sauce. Makes for GREAT Coleslaw Mix, as well.

OPTIONAL to top finished dish with:
Chopped Boiled Egg (I’ve used Tay’s Pickled Egg, gave nice spiciness).
Sprinkle of Mild Cheddar Shredded Cheese.
Also, optional: 1/4c Sweet Mini Peppers, chopped up small. Add in when adding Onions/Chives.
Depending on mood and time. We’ve skipped all the “Optionals”.

BEST Lemon Chicken- SUPER EASY!

lemonchickenn
(Sorry, photo was leftovers the next day. Everyone fought over it!)

Frozen 28oz. Pkg. Pilgrim’s Tempura Chicken Nuggets (Must be Tempura battered)
3 MINI Sweet Bell Peppers, cut up small

Sauce:
3 sm./med. Lemons (2 now, Reserve 1 for later.), juiced*
1/4c Honey
2tsp Rice Vinegar
1/4tsp Himalayan Salt
2T Sugar
Optional: 1/8-1/4tsp Red Pepper Flakes

1.5T Cornstarch + 1.5T Water

Directions:
In a larger pot (Large enough to toss Chicken when done.), add in all ingredients of Sauce, RESERVING 1 Lemon for later. Heat Sauce on stovetop.
Make a Slurry in separate bowl: 1.5T Cornstarch + 1.5T Cold Water, mixed.
Slowly stir Slurry into Sauce. Whisking on low heat. It will thicken.
Add in cut up Sweet Mini Peppers. Turn off, cover, set aside.

Bake Chicken Nuggets according to directions.
Right before Chicken is done, turn Sauce on a LOW heat on stove top. Stir in Juice of RESERVED LEMON (3rd lemon). Turn off heat. Add cooked Chicken to Sauce, immediately, when done. Carefully, toss around until Sauce is distributed.

Served with Side of Broccoli and Fried Rice:
Microwave Rice in Chicken Broth, instead of water (I use Broth Cubes, crushed).
Once done, add into heated pan with:
A lil bit of Oil, for frying.
A lil bit of Onion, cut Small.
A few Mushrooms, chopped up.
Few Frozen Peas.
Fry it up.
Add in 2 Eggs. Stir around.
When about done, add a few splashes of Soy Sauce. About 2T.
(This was for about 2-3c uncooked rice)

* “About” 8-9T Lemon Juice in this recipe, total (3 sm./med. Lemons).

Easy Cream Cheese Wonton STICKS

(No Photo) – Kids Approved! 

Cream Cheese Filling:
1/2 pkg. Cream Cheese
1tsp-1/2T Chives, minced
1tsp Rice Vinegar
1/2-1T Water

Egg Roll Wraps, cut in half

Premix Cream Cheese Filling. Spread a thin line onto Egg Roll. Wet sides and roll and fold in ends, sealing them. Deep Fry.
(I tried Air Frying on Fry Button for about 5 minutes. Tip: Butter Spray all sides, or, brush with Sesame Oil. Poke holes in them. Mine leaked some cream cheese.)

Dipping Sauce:
2T Sweet Thai Chili Sauce (Or, Honey)
1T Sriracha
Few Drops of Lime Juice (I like Lemon if using Honey)
Optional: 1/8tsp Sesame Oil 

Mexi-Style Meal (Steak Tacos, Beans, Rice)

meximeal
Marinaded Steak Tacos, Spicy Frijoles charros (Made with Red Beans), and Cilantro Lime Rice.

Steak Marinade:
1lb. Steak
1 Beef Broth Cube, crushed

1T Dried Oregano
1tsp Cumin Powder
1/4tsp Him. Salt
Good shake of Pepper
1 Large Garlic Cloves, minced
Good shake of Onion Powder
PEEL of 1 Mandarin Orange

Organic Cold Pressed Coconut Oil
1/2pkg, or so, Fresh Sweet Mini Bell Peppers, sliced thin
1 Onion, sliced thin
1/4tsp Him. Salt, or to taste
1/3c Water (I add to ziploc bag to get left behind Marinade Season)

Shells, Moz. Cheese, Butter Spray

Marinade several hours in ziploc bag. After marinading, slice meat into thin, small pieces. Add Oil to pan and heat til hot. Add meat (With orange peel slices). Cook til mostly cooked. (Remove small pieces of orange peel, so they don’t get lost with peppers. Keep large ones in.) Add in Peppers, Onions, Salt, Water. COOK DOWN. Remove rest of orange peels.
Top Meat onto Shells. Add in Moz. Cheese. Roll. Butter spray skillet and wraps. Brown each side.
——–

Instant Pot Spicy Frijoles Charros (Made with Red Beans):
1c DRIED Small Red Beans
1/3c, or so, Bacon Ends, fried up (WITH grease)
1/2 can Tomatoes in Green Chiles, drained some (Get those chiles)
2.5c Water
2.5 Beef Broth Cubes, crushed
2.5T Minced Jalapeno (I used Jarred)
2T Fresh Onion, minced up
1 Garlic Clove, minced
1tsp Dried Cilantro
1tsp Cumin
1/4tsp Him. Salt
Good shake of Pepper

Add all to Instant Pot. I sautee to dissolve the cubes and quicken the heating process. Set on Pressure Cook with Seal closed for 35-40 minutes. Once done. Allow to Pressure Release on it’s own for about 10-15minutes. Release Seal. Set on Sautee and COOK DOWN JUICES, mostly.
——–

Cilantro Lime Rice:
Rice cooked in Chicken Broth, with Splash Of Lime Juice and Good Shake of Cilantro.

Lard Biscuits

lardbiscuits
Lard is actually lower in sat. fat than butters. High in D. 

2 cups Flour, plus more for dusting the work surface
1/4tsp Baking Soda
1T Baking Powder, aluminum free
1 1/4tsp Salt
1tsp Dollar Store Butter Popcorn Seasoning (Or, Butter Powder/Season)
1tsp Garlic Powder
1/2tsp Dried Rosemary, crushed some
2T Cold Butter (We used spread)
2T Cold Lard (We used Pork Lard or Bacon Fat/Grease)

1c Cold Buttermilk*
* (Instead of Buttermilk, I mixed 1c Milk+1T White Vinegar. Allow to sit 5min.)

Melted butter, after baking brushing.

Directions:
MIX DRY INGREDIENTS.
CUT IN LARD/Butter into flour, until cornmeal texture.
Pour in Buttermilk (Or, Vinegar/Milk Mix) stir by folding it in. Not too, too much mixing. But, enough.
Flatten out dough out to about 1/2in. DO NOT ROLL! Fold it in half, press out to 1/2in. Repeat this step a total of 5 times.
Press out to 1/2in. I use glass cup to cut round shapes. Place onto ungreased pan.
I place biscuits in fridge until oven preheats to 450.
12-15 minutes, or until golden brown.

Smoked Bone-In Turkey Breast

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Blended Fresh Garlic, rub outside Turkey.
Sprinkle outside with good amount Lawry’s Seasoning Salt

Cavity Rub (Premix, rub around inside cavity):
1T Garlic Powder
1tsp Onion Powder
1/2T Salt
1tsp Pepper
1/4c-1/3c Butter, not melted, but smooth to rub onto.

Cavity Juice (Premix and place inside cavity):
1c Broth
2T Apple Cider Vinegar
2T Brown Sugar
2T Molasses
2T Honey

Hickory Wood Chips

Remove Turkey about 1 hr prior to cooking. Rinse and pat dry.
Rub outside with Crushed/Blended Garlic.
Season just the top with Lawry’s Seasoning Salt
Rub inside/cavity with Cavity Rub.
Add Turkey to Foil Pan.
Pour Cavity Juice into Turkey Cavity.
Cover loosely with foil. So, Smoke can get in.
We used our Oster Roaster Smoker. We had about 1/4in. open on the Vent. We kept water in on the bottom. Placed in Grate. Put the Foil holding Turkey on Grate. Filled ONE compartment with Wood Chips. Turned to 240 degrees. 1 hour later we added the other compartment with Chips. Then, every hour we basted and added a lil more chips in. Last 15 minutes we uncovered Turkey.

BASTE BIRD WITH CAVITY JUICES every HOUR

Smoke 240 for about 30-40minutes per pound (We did 7.5lb Bone-In Turkey Breast for 5 hours) until internal temp reaches 180.

Served with: tTt’s Instant Pot Mashed Potatoes, Boxed Stuffing (Sautee Shredd. Carrot/Onions/Celery/Garlic in Butter. Add in Broth (Replacing Water it calls for).), Old Fashioned Lard Biscuits (Remember to CUT IN THAT BUTTER!), Beefy Gravy.

tTt II’s Mushroom Pizza

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Preheat oven and Pizza Stone to 400-425.

Butter Sauce (Premix):
ABout 2T Butter, melted
Dried Parsley, to taste
Garlic Powder, to taste

tTt’s Homemade THIN Pizza Crust *Recipe below
Cover Pizza Stone with Cornmeal. Roll out dough, flat.
Brush ENTIRE dough (Even the crust) with Butter Sauce above.
Add grated Parmesan onto JUST the OUTER CRUST.
Mushrooms, sliced
Onions, sliced thin
Moz. Cheese Cheese
Frozen Spinach
A lil more Moz. Cheese.
Bake for 20 minutes.

tTt’s Crust:
Makes: 4 THIN Crusts or 2 Regular Crusts. Above pizza is using THIN crust.
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)

Add to Bread Machine, in above order (Or, per manual). Allow to rise some. Divide up. Wrap in Seran and add to Freezer. Allow to thaw in fridge. Remove to use.

Flatbread Pizza

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Butter Spray
Joseph’s Flatbread (Soft taco shells work)
Pesto
Tomatoes, diced small
Onions, cut up small
Shredded Moz. Cheese
Parmesan Cheese
Spinach

Preheat Pizza Oven. Butter Spray bottom side of Flatbread. Butter Spray OUTER crust of top side. Smear on small amount of Pesto. Top with Tomatoes and Onions. Top with Moz. Cheese. Sprinkle nicely (Getting the outer layer, as well.) with Parm. Cheese. Top with some Spinach. Cook in preheated pizza oven for only 4 minutes.

Caprese Pasta

*Tay’s Frozen Tomatoes, thawed
5T Pesto
2c Spinach
1.5T Red Wine Vinegar
2T Balsamic Vinegar
Frozen Cheese Stuffed Tortellini

Add Tomatoes and Spinach to pan. Cook down some. Add all, except Tortellini. Once cooked some. Add in Tortellini. Cook until done.

*Tay’s FROZEN TOMATOES:
4-5 Fresh from Garden Tomatoes
 – (Boil Tomatoes 30-40sec. Put in Ice Bath. Remove Skins)
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

Tay’s Greek Seasoning – Grilled Greek Chicken

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What better way to get one’s mind distracted, than, with cooking?
With no longer finding my McCormick’s Greek Seasoning, I made my own. AMAZING CHICKEN!

Seasoning:
2T Dried Basil
2T Dried Oregano
1+1/2T Dried Mint
1T Dried Minced Onion
1T Garlic Powder
1tsp Himalayan Salt
1tsp Dried Rosemary
1/2tsp Dried Thyme
Place in season container.
(Tip: Salt/Garlic sinks to bottom, so, mix before each scoop)

Marinade (Add to ziploc bag):
Chicken Breasts
1/4c Plain Greek Yogurt (I used homemade)
3T Above Greek Seasoning (No lemon peel)
2T Lemon Juice
Heat Grill. Set Chicken on. DO NOT FLIP until it does not stick. Cook til done.

Serve over Rice: Rice cooked using: Chicken Broth, Splash of Lime, Shake of Cilantro
Sweet potatoes, diced (Air fried) on side.

*Notes: I was going to add Lemon Zest to Seasoning. I did not have any. So, I used Lemon Juice in Marinade. I liked it the way it was. Your choice.

Simple Roast

Beef Roast
Premix (Brush onto meat. Marinade 20min):
Beef Broth Cube, crushed (Optional)
1tsp Garlic Powder
1tsp Dried Thyme
1tsp Dried Rosemary
4T Worcestershire Sauce
1/2tsp Salt
1/2tsp Pepper

Butter Instant Pot
Saute til blended:
2c Vegi Broth (I use Cube+Water)
Add in meat. Pressure Cook with Seal for 45minutes.
Great on toasted and buttered buns with Mayo and Melted Moz. or Provolone Cheese. Or, on side of Mashed Potatoes and Gravy.

—–
A similar version to make our Roast Sandwiches:
In Instant Pot, add FROZEN 2lb Roast, add in: 3 crushed Beef Cubes + 3c Water, dissolved. Add in 1 Chicken Broth Cube, crushed. Add Garlic, Thyme, Rosemary, 1/4tsp Salt (Instead of 1/2tsp), Pepper, and Worcestershire. Instant Pot, Seal, and Pressure Cook HIGH for 2 hours. Quick Release. Remove from juice, shred. Top with Swiss or Cheese of Choice. Put onto buns. Mayo optional. Reserve Juice for dipping, or, save for a nice flavor Broth for later use.

Instant Pot Orange Chicken

Chicken
1c Chicken Broth
1 sm. can Madarin Oranges, UNDRAINED
1/4tsp Ginger Powder
1 Garlic Clove, minced
1/4tsp Valencia Orange Peel (McCormick Gourmet Collection)
   Add above to Instant Pot and Pressure Cook for 20-25minutes, sealed. Vent. Remove
Chicken, cut up, set aside.
In the Instant Pot add:

1T Rice Vinegar
1T Lemon Juice
2T Soy Sauce
1/4c Brown Sugar
OPTIONAL: 1/4-1tsp Red Pepper Flakes, or to taste
   Stir to blend. Sautee and COOK DOWN some.

   Make a slurry with:
1T Cornstarch
2T Water
   Add slurry and bring to boil, then, simmer until thick. Add in chicken.
Allow to cool some to thicken.

Lazy Salisbury- Instant Pot

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10 frozen Beef Patties
2c Beef Broth (I use heated water + Cubes, dissolved)
Few good splashes of Worcestershire Sauce
1tsp Yellow Mustard
1lb. Mushrooms, sliced

8T McCormick’s Brown Gravy Powder

In the Instant Pot, add Broth, Worcestershire, and Mustard. Whisk some. Add in patties. Top with Mushrooms. Pressure Cook with seal on for about 18-20 minutes. Remove Patties. Add in Brown Gravy Powder, whisk. Bring to boil using Sautee. Add Patties back in. Use Slow Cooker Button on Low for about 10 minutes.

Serve as is, over Vegis (Celery/Carrots/Potatoes or Peas/Brussels), or Mashed Potatoes, or Biscuits.

McCormick’s Brown Gravy Mix is 4carbs/1T. Use whole beef patties (No breadcrumbs)/0Carbs. That’s about 7 carbs/Serving (2patties+Mushrooms per serving)

Instant Pot, Pot Roast

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Was BEST Pot Roast, EVER!

3.3 lb. Beef Chuck Roast
Salt and Pepper entire Roast

2c Beef Broth (I did Heated Water+Broth Cubes, dissolved)
1 Fresh Garlic Clove, minced
1 small Onion, cut up
1/2tsp Ginger Powder (DO NOT skip!)

1T Tomato Paste
Essential Value Au Jus Packet

Salt and Pepper Roast. Allow to sit at room temp for 20minutes. BUTTER SPRAY Instant Pot. Mix together Broth, Garlic, Onion, and Ginger. Add Broth Mix to Instant Pot. Add in Grate, place meat on top.
I pressure cooked for 40-45min. for 3.3 pound Beef Roast. And, natural released for about 20 minutes. RESERVE JUICES!
Butter spray (Or, Butter) skillet. In skillet, saute 1T Tomato Paste (Yes, do this!). Add in Au Jus pkt. and 2c of Reserved Instant Pot Juices *SEE NOTES. Bring to Boil, then, simmer 3-5minutes.
Shred up Meat, add to Sauce in skillet. Cook down juices some. Allow to set few minutes.
– We served with side of Instant Pot Mashed Potatoes (Below), Croissants, and Carrots+Peas. Photo shows buns, BUT, Croissants are most tasty. Or, make Pot Roast-wiches.
*Notes: Our Au Jus Packet called for 2c Water and 1 Au Jus Packet. Follow your Packet’s Instructions, EXCEPT, you will be using Reserved Instant Pot Juices instead of the water the packet calls for.

TIP:
For the Pot Roast Au Jus Packet, we only needed 2c of Reserved Juice. I still had an extra 2 cups of Instant Pot Juices leftover. From juices that built up. I froze it in a Cup Size Muffin Pan. Then, I added them to a freezer bag. Will make for great cooking in future recipes that calls for Broth.

—–

Instant Pot Mashed Potatoes:
6-8 Potatoes, quartered.
1c Beef Broth (Cube dissolved in heated Water)

Butter
lil reserved Broth from Instant Pot
Sour Cream
Parsley
Fresh Chives
Add grate into Instant Pot. Top grate with Potatoes. Pour over Broth. Pressure cook for about 15-20minutes. Release. Pour out juice, reserving it. Remove grate. Add in potatoes. Add in Butter, a lil reserved Broth, Sour Cream, Chives, Parsley. Mix with blender until consistency desired. Adding in Reserved Juices/Sour Cream as you go.

(Keto version: Skip Potatoes and serve with Vegetables (Carrots, Celery, Peas, Onions, Mushrooms) and for bread, use Joseph’s LOW CARB Pita Bread. Brown each side in a lil Butter on Skillet. Season with Garlic Powder or Garlic Salt.). You can also top onto Joseph’s Low Carb Pita Wrap, add some Cheese. Brown each side in Butter Sprayed skillet. Sprinkle with Garlic Powde. Serve with side of Vegis of choice.

Dang Tasty Steak with Zesty Vegis

steakvegis
Steak Marinade:

About 2-3T Tay’s Herbed Garlic Oil (Recipe below)
Splash of Worcestershire
Shake of McCormick’s Montreal Steak Seasoning

Hickory Wood Chips and Charcoal Grill!
Plain Salted Butter, melted

Brush Tay’s Oil over Steaks. Splash each side with Worcestershire and brush around. Season each side with Montreal Steak Seasoning. Saran wrap. Marinade for 4 hours, or so.
I use Charcoal Grill with a Cast Iron Griddle that I set onto the grate of grill. I get the griddle to 500 degrees, or so. I lay Hickory Wood Chips around griddle and charcoal. I sear the steak for 1 minute and 30 seconds, then, I rotate it 45degrees (NOT FLIP, just turn it to get those nice grill marks), then, it sits for another 1 minute and 30 seconds.  Then, FLIP your steaks. DRIZZLE seared side with Melted Butter. And, repeat steps. Don’t forget to drizzle with Butter once done.
ONCE DONE… Add onto foil and fold corners in, sealing it into the foil. ALLOW TO SET FOR 7-8minutes!!! DO NOT SKIP THIS STEP!
We like ours with a nice pink inside. You can do 3-5 minutes on each side.

zestyvegis
Zesty Garden Vegis:

McCormick’s Zesty Herb Marinade
Yellow and Green Zucchini, sliced, deseeded if needed
Onions
Mushroom, sliced
Splash of Lime Juice (Concentrate kind)

Mix all together. Marinade 4 hours. Cook in a pan, til soft, and cook down juices.

garlicherbedoil
Tay’s Herbed Garlic Oil:
2 Med./Large Roasted Garlic Cloves *See notes
Oil Mixture:
1c Olive Oil
1/2T Dijon
1tsp Lemon Juice (100% concentrate kind)
1/8tsp Himalayan Salt
1T Dried Italian Seasoning (I used Good Seasons Brand-Walmart)

*Notes: To Roast Garlic- Cut off ends of complete clove. Add to foil. Drizzle with Olive Oil. Preheat oven to 400. Close Foil, and place into oven for 15 minutes. Remove from skin.

Premix and whisk all, EXCEPT, Garlic Cloves.
Cook Cloves. Once cool enough to handle, remove skin and place into blender. Add SOME of the oil mixture to blender. Blend. Pour all contents into rest of oil mixture. Place into bottle. I store mine in fridge.
Great for Bread Dip. Drizzle over cooked Steak. As a Marinade. Frying Potatoes. Mix with Tuna and a lil Mayo (Mayo Opt.). Drizzle on Subs. Make Garlic Toast. Etc.