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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!

TAY-co Soup (Taco Soup)

Delicious. Has a tasty spiciness. Just throw it into the pot, and call it a day!

1 lb Frozen Chicken Breasts, cooked
1/2lb Chorizo, cooked
1 can Basil Oregano Tomatoes, undrained
1 can Black Beans in Jalapeno with Lime, slight drain
1c Mild Salsa
5c + 1/4c Water
5 Chicken Broth Cubes
1.5c Onions
1/2 can Corn with Peppers, drained
2c, packed, Fresh Spinach
1/2T fresh Garlic
–
1T Chili Powder
1/2T Dried Oregano
2tsp Cumin
1tsp Garlic Powder
1/2tsp Paprika
1/2tsp Course Black Pepper
1/4tsp Sea Salt
1/4tsp Chipotle Powder
–
1 small Corn Tortilla SHELL, blended (Last hour)

Add all to crock pot. Cook on low for about 6 hours.
NOTE: Corn Tortilla Shell, NOT HARD SHELL!

Chili Cheese Dog Chili

(Sorry. Devoured before we remembered a Photo)

12-16oz. Cheddar Brats, cut up
1/2c Water
1 can Chili WITHOUT Beans
1can S&W Chili Beans, undrained
1can Light Red Kidney Beans, drained
1can S&W Pinto Beans WITH Jalapeno, drained
1 8oz. can Tomato Sauce
1 14.5oz. can Basil Oregano Tomatoes, undrained
1T Ketchup
1.5c Onions
1/2: Green Pepper, Red Pepper
1tsp Chili Powder
1/2 tsp Garlic Powder
1/2tsp Paprika
1/2tsp Onion Powder
1/4tsp Mustard Powder
1/4tsp Course Black Pepper
–
OPTIONAL: 1c Queso Cheese Sauce (I skip)

Add all to Crock Pot. Cook on low for about 5 hours, or so.

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper
–
Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar
–
1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.
–
Photo above is with TACO TAY’S TAYter OLES – Seasoning. 

Gravied Mushrooms

1T Butter
1 – 2 pkg. Mushrooms
Onions, cut up or sliced thin
Brown Gravy Pkt.
Milk or Sour Cream

Sautee Mushrooms and Onions in Butter. Add in Gravy Pkt. Lightly heat. Pour in Milk, whisking til desired thickness. Eat Alone. Over Rice. Over Mashed Potatoes. Over Chicken/Steak/Pork. Over Hash Browns. Endless Possibilities.

Apple Ale Pork Stew

An altered, and liquored up, version of our Apple Cider Stew. Apple Ale Pork Stew served with tTt Mashed Potatoes and Parmesan Bread Balls.

Pork Roast (I used Shoulder)
1 Redd’s Apple Ale / Beer
1c Water
1 Beef Broth Cube
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
1T McCormick’s Jamaican Jerk Seasoning (DON’T SKIP!)
2tsp Dried Parsley
2c: Carrots, Potatoes
1.5c: Mushrooms, Onions
1c Celery
1/2c – 1c Frozen Peas (Add Peas last hour)

Add all, except Peas, to Butter Flavor Cooking Sprayed Crock. Cook on High 1st hour, then, low til all’s cooked (Potatoes are soft). I did high for 5 hours. Cut up meat, add in Peas.
Serve with Mashed Potatoes (Try tTt’s Mashed Taters!!!) and Parmesan Bread Balls.
Notes: As ALWAYS, I forgot Peas! And, I realized I didn’t have Baby Carrots, that I wanted to use. So, used 1.5c Carrot Sticks.

——

Parmesan Bread Balls  (Tweeked from Air Fryer Recipes)
Frozen Bread Loaf, thawed and risen
1/3c Olive Oil
1/8-1/4tsp Sea Salt
1/4-1/2tsp Garlic Powder
1/4-1/2tsp Onion Powder
1tsp Dried Parsley
1tsp Parmesan Cheese (Plus, more for sprinkling)

Premix Oil, Salt, Parsley, Garlic, Onion, Parm. Cheese. Set aside for 1 hour.
Break off dough into few by few inch pieces. Lay onto plate. Mix, well, Oil Mixture. Brush onto balls. Sprinkle with MORE Parmesan. Flip. Brush other side. Sprinkle with more Parm. Add to Air Fryer. Fry 350 for 8min. Flip. Fry for few more minutes.
—
tTt’s Delicious MASHED TATERS
7-10 Potatoes (Reserve juice from cooking potatoes)
1T Parsley
Garlic Powder
3-4T Butter
4-5 Chicken Broth Cubes (For Boiling Potatoes)
1.5c Sour Cream

Boil potatoes in pan with enough water to barely cover potatoes WITH chicken broth cubes. LEAVE THE SKINS ON! Why… Why do yous hate the skins so much? Remove potatoes when tender. RESERVE JUICE they were cooked in. Mash Potatoes, add rest of ingredients. Adding in 3/4c water/broth (That potatoes were cooked in), or add til desired consistency. Mash and Blend.

 

TAYco Seasoning (BEST Taco Season EVER!)

Our NUMBER 1 Go To Recipe for Homemade Taco Seasoning. A perfect spice and flavor! Use for your favorite Taco Dish, including your Taco Chili! On Tacos! In Salads or Dishes! You’ll never buy packaged season again!

1T Chili Powder
1/2T Dried Oregano
1 Chicken OR Beef Broth Cube, crushed to powder
2tsp Cumin
1tsp Garlic Powder
1tsp Dried Minced Onions
1/2tsp Paprika
1/2tsp Course Black Pepper
UP TO 1/2tsp Sea Salt (I used 1/2tsp)
1/4tsp Chipotle Powder
1/3c-1/2c Water, or to taste

-Optional:
1/8tsp Cinnamon (I skip sometimes)

Pre-mix Seasoning. (I use Chicken Broth for Chicken Tacos. And, Beef for Beef Tacos.) Cook Meat, adding in Season. (I also mix in about 1/4c Refried Beans.). Simmer and stir til juices cook down and flavors blend nicely. At End, I splash with Lime Juice (Small splash. Maybe 1tsp, if I had to guess). Quite TAYsty!

Try above Recipe AS IS. Most online recipes call for 1tsp of Salt. This is LESS Sodium than those. Even less than some packaged Seasonings! But, if you “Insist” and are trying to cut Salt, try skipping the Broth Cube and just using Sea Salt. 

Chinese TAY-Rolls (Egg Rolls)

Delicious Egg Rolls. Easy to make. Yet, not lacking in flavor. Get Your Eat On!

1 lb. Ground Pork Sausage (Or, just Beef/Chicken)
1 lb. Ground Lean Beef (Turkey can be used)
–
1T Lemon Juice (Concentrate kind)
1.5T Rice Vinegar
2T Soy Sauce
1/16tsp Liquid Hickory Smoke
1 sm. Onion, slivered
2 sm./med. Fresh Garlic Cloves, minced
2tsp Chinese 5 Spice
1/4tsp Brown Sugar, or more to taste
1/4tsp Ginger Powder
Sprinkle Cayenne Powder
–
1 Bag Coleslaw Mix (16oz.), or more to taste (I like mine cabbage-y, I used a lil more than 1+1/2 bags)
–
Egg Rolls

Cook Meats together. Drain excess juice/grease. Add in rest, EXCEPT Coleslaw. Cook some. Add in Coleslaw. Cook til soft. Roll in Egg Rolls.

Cooking Options:
– Air Fry 6 minutes, turn, Air Fry 6 more minutes. Sprinkle with Garlic Powder.
– Butter Flavor Cooking Spray Skillet, add Egg Roll Wraps. Spray tops. Brown 4 sides.
– Butter Spray them. Bake.
– Deep Fry.
(Once done cooking, I sprinkle with Garlic Powder)

Ham and Bacon Potato Soup

1/3T Butter
6c Water
4 Chicken Broth Cubes
1 Vegi Cube (2c worth!)
4.5c Potatoes, diced small
1c of Ham (I used smoked Ham Steak)
1/2c Carrot Sticks
1 Celery
3/4 of an Onion
1.5tsp Fresh Garlic, minced
1-2T Parm Cheese (Store shelf kind)
1tsp Dijon Mustard
1/8tsp Mustard Powder
1/4tsp Celery Salt
1/4tsp Cajun Seasoning
1/2T Fresh Parsley
2tsp Chives, minced
1/4tsp pepper

Last Hour:
2-3 Large Bacon Slices, cooked and crumbled
1/2c Evaporated Milk (Or, Sour Cream. I used Evap. Milk!)
1/2c Shredd. Cheddar Cheese (Or, Velveeta. I used Shredd. Cheese)

Optional (I skipped): Peas and/or Broccoli.

Dice up Potatoes, I dice smaller. Add all, except Bacon, Evaporated Milk, and Shredd. Cheese. Last hour, Remove most Potatoes with some juice. Blend well. Add back to crock, adding in Bacon, Evaporated Milk, and Shredd. Cheese. Make sure to only cook on Low last hour.

Light and Airy Shrimp & Crab Salad

Perfect Summer Salad!

About 6oz sm. Shrimp, detailed deveined (I cooked in SESAME OIL)
Plump 1/2c Crab (I used imitation)
1c Roma Tomatoes, deseeded, diced
1/2c Cucumber
UP TO 1/4c Red Onions, chopped (We love onions)
1T Serrano Peppers, deseeded and minced
1T Cheddar Cheese Brick, cubed TINY
1T Miracle Whip/Spin Blend  (Or, more to taste)
1T Lime Juice
1tsp Rice Vinegar
1T Prepared Wasabi Sauce (Or, more to taste)
Up to 1T slightly packed Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Cook Shrimp in Sesame Oil. Allow to cool. Mix all together. Refrigerate for 1 hour. Eat as is. In Lettuce Wraps or Spring Rolls (Boil Lettuce few seconds til soft, roll. Serve cold.).

Optional: Add Miracle Whip/Wasabi to desired taste. Optional to season Shrimp while cooking (Salt, Pepper, Cajun). Add more sauce to make a pasta, adding noodles. Endless options.

Added More to the Garden Post!

LINK: https://dinkingaround.wordpress.com/2014/08/10/2014-gardening/
Among Many Other Things, here’s ONLY a Few:

Pork N Beans Chili Soup with side of Cilantro Lime Rice

Crock Pot… Just throw it in, and forget about it! Delicious never came so easy! 

2 bone in Pork Chops
1 Beef Broth Cube
1c + 1/2c Water
1 15oz. can Tomato Sauce
1 can Tomatoes (I wanna say I used w/chiles), undrained
1 can Black Beans WITH Jalapeno in Lime, slight drain
1 can S&W Onion, Garlic, Jalapeno White Chili Beans, undrained
1 can Light Red Kidney Beans, drained
1T Soy Sauce
1/2 lrg. Onion
1/2c frozen Corn (Opt., I forgot!)
1 Swt. Red Pepper
1 fresh Garlic Clove, minced
3/4-1T Cumin
1/2T Dried Oregano
1/2tsp Course Black Pepper
1/4tsp Sea Salt
2 Dried Bay Leaves

Add all to crock, cook on high 4 hours, or low 6-8 hours. Serve in bowl with Rice off to side of it.

Serve with Cilantro Lime Rice:
2 1/2c Instant Rice
2 1/2c Water
1 Beef Broth Cube, crushed
Splash of Lime
Good Shake of Dried Cilantro

Mix all. Microwave, covered, according to directions, stirring.

Smaller Rooms Revamped on a Budget

PIN IT HERE… Coming soon.
Making the best of smaller rooms! Creativity and style on a Budget.
Photos above are of my kiddos new revamped rooms. I never like to spend too much money on decorating, if I don’t need to. Cutting costs with upcycling, DIY artwork, sales, etc.  I’m still tweeking and deciding on artwork (DIY artwork, of course!), so, it’s not close to being completed. But, this is the jist of it… A complete makeover. A total swapping of a boys and girls room. I spent about

Green Goddess Salad Dressing

(No photo)

1/2c Sour Cream
4T Mayo
1T Lemon Juice
1 Avocado
2T Green Chives
1 Med./Lrg. Garlic Clove
3 Anchovies (From can)
2T Dried Parsley
1/4tsp Pepper
1/8tsp Sea Salt

Smoked Apple Roast-wich

SMOKED PORK:
Charcoal (If using Charcoal Smoker)
Hickory Smoke Chips
Pork Roast/Butt/Shoulder
Apple (Gala), cored/sliced thin (Don’t Skip!)
Bacon Cheddar Cheese Slices
Buns, Mayo, Honey BBQ
–
Mustard Sauce (For Brushing. NOT TOPPING)
1/3c Mustard
1tsp Vinegar
1tsp Worcestershire
1/2tsp Lemon Juice
1/2tsp: Paprika, Brown Sugar
1/4tsp: Chipotle Powder, Course Black Pepper
1/8tsp Sea Salt
–
McCormick’s Grill Mates Barbecue Seasoning
–
Injection:
1/2T Salted Butter
2c Apple Cider
1T McCormick’s BBQ Seasoning
2T Honey BBQ Sauce
– Boil Injection Recipe til dissolved. Cool Completely.

Preheat Smoker to 250. Inject Pork with Injection (I didn’t use all, but, most! TRY NOT TO SQUEEZE THE MEAT!). Brush Entire Pork, lightly, with Mustard Sauce. Then, sprinkle all sides, WELL, with with McCormick’s BBQ Seasoning. Wrap completely in foil, sealing tightly. Cook about 5 hours at 250 (I kept it between 225 and 300, most times at 250.). Using HICKORY Smoke Chips, throughout (I just did…).
Last hour, remove from juices and set Roast on the grate in smoker, to smoke. Add fresh chips. Smoke at 225 for 50 more minutes. Remove, cut up. Top with BACON CHEDDAR Cheese Slices, to melt. Add to Grill Toasted Bun (We used Whole Wheat), spread one bun, lightly, with Mayo, and the other bun, lightly, with Honey BBQ. Top with thinly sliced Fresh Apple.

Served with:
GRILLED VEGIS:
Bag Sweet Mini Bell Pepper Mix
Sweet Potato, cubed
Onion
Drizzle Olive Oil
Good Sprinkle Dried Oregano
Good few Grinds Pepper
1tsp Jalapeno (Optional)
Mushroom (Optional)
– Wrap all tightly in foil. Cook on Grill til soft.

Check out our other Man-wiches:

For Recipe Click HERE

For Recipe Click Here – TURKEY Mushroom Swiss on Homemade Flatbread

Porter Burger with Creole Sweet Potato Fries

For Recipe Click Here

Click Here

For Recipe Click Here – Cheesy Explosives (Fallen Apart Cheese Burger)

For Recipe Click Here – Get the Most of Your Roasts – Tayby’s Style

For Recipe Click Here – Get the Most of Your Roast – Besto Pesto Wich-Os

For Recipe Click Here – Get the Most of Your Roast – Pepperoncini Roast-wiches

For Recipe Click Here – Queso Friskies (LEAN Queso Fresco Chicken Burgers)

Upcycled Bird Bath to Fairy Garden

Broken Bird Bath. I upcycled to Fairy Garden. Add Dirt (Make sure there’s drainage holes). River Rock Border. Dollar Store Items. Cut Succulents. ALL I NEED is Moss Filling (I’ll use fake), a Tall Small Place, a Hanging Vine (Cover broken back), and a few spruces up, like a window, a wind chime on the log house, and a solar rope light (Small twinkly ones) around the rocks, intertwined. I used Dollar Store Sea Shells for Roof of Log House. Now, for the ladies and I to do… Is, await the arrival of our Fairy Friends. (Broken Bird Baths are great for Flowers, etc. Many uses. Don’t toss! Add paint to really spruce this baby up.)

Sweet N Spicy Fake Out

This one’s been around the town… A keeper!

Chicken, thawed, cut up
Asian Style Frozen Vegi Pkg.
1 Red Pepper
–
Sweet Sauce:
1c Sweet Thai Chili Sauce
2T Sriracha Hot Sauce
1T Lime (100% fridge kind)
3/4tsp Dried Cilantro

Cook Chicken in skillet, adding in Frozen Vegis. Cook down juices some. Add in Sauce, allow to cook some/simmer. USE SAUCE TO DESIRED TASTE!If any leftover, use for Sweet Thai Pizza! Serve as is. Or, AS WE DID: Over Rice (Cooked in Broth with splash of Soy Sauce). Or, over Quinoa.

Ham Salad (For MANwiches)

( PIN IT HERE on Pinterest )

1 Ham Steak, cooked, diced
3T Dried Craisins (Less Sugar Kind)
Plump 1/4c Pineapple Chunks
Few Tablespoons Onions, chopped small
3/4 Celery Stick, 1/3cut long way, then cut small
–
1/4c KEN’S Honey Mustard (Or, more to taste)
1/3c Mayo (Or, more to taste)
1/2T Yellow Mustard
1/4tsp-1/2tsp Paprika
1/8tsp Cayenne Powder
1/4tsp Black Pepper
1/4tsp Onion Powder
1/4tsp Mustard Powder

Top with Pickle slices, Lettuce/Spinach, Tomato (Optional).
Boiled Egg Slices are optional, but, I skip.

Healthy Idea: Try Raspberry Yogurt in place of Mayo, or to help cut Mayo!

Our Lil Ol Family Ham

For Thanksgiving we had an amazing Apple Cider Brined Turkey with a Lemon Saged Butter Rub. For Christmas: Our Family Ham Recipe. We’ve done for some years now. Combining an old favorite with anew, making it even better! Making it our Keeper for Christmas!

About 10 lb. Ham (Bought a Pig, came with a Smoked Ham)
–
Glaze:
1/2c Light Brown Sugar
1/3c Yellow Mustard
2T Butter, softened
1T Lemon Juice (Concentrate kind)
1tsp White Vinegar
1/2T Worcestershire
1/4tsp Mustard Powder
1/4-1/2tsp Fresh Cracked Pepper
1/8tsp Ginger Powder/Season
Optional: 2tsp Fresh Garlic, minced (I skipped this yr. Was Great!)
–
Pineapple Rings, drained
Smoked Ham, scored
–
Butter Pan, add in grate. Add:
3c Baby Carrots, halved
2c Onions
2c Celery
3-4c Fingerling Potatoes, halved or 1/3’d

Add Vegis to Pan. Add in Grate. Mix Ham Glaze. Score Ham (Slight cut lines into). Lightly brush Ham with Glaze, getting in scored areas. (I brush on Glaze 3 times during cooking).
With Toothpicks, secure Pineapple Rings around Ham (Added either at beginning, or half way through). Add to Pan. Cook according to directions (15-20minutes per pound, I believe).
Served with tTt’s Mashed Taters, Buns, Chicken Stuffing cooked in Vegi/Chicken Broth with Onions and Celery, Canned Cranberry Sauce (Great with Stuffing!), and Vegis from the Pan that the Ham was cooked. Mmm Mmmm Mmmmmmmm…

Note: A lot of people score and add Glaze last hour, I just do it at beginning. Your option.

Naughty or Nice Sign – Great idea to keep those Kiddos behaving!

Click to Enlarge

$3 DIY Christmas Project, helping to keep those Kiddos in Line!
Well, probably a little late for this post. But, with keeping busy with Customizing Mugs, I haven’t had time to post a lot!
So, here’s a late Christmas Decor Post. Naughty or Nice Sign! Customized mini jars, one says Naughty, other Nice. If your child is Good, they pick from the Nice jar, treats. If a Child is Bad, they pick one from the Naughty jar, Chores they must complete (Crumbled Black Paper with Chores written on them, to look as if it’s COAL… Naughty kids get Coal!). As you can see I have: Sweep, Dishes, Kitchen, etc. (Written in Metallic Marker on Black Paper). You can have things OTHER than treats, as well. Like: Movie, Xtra 20minutes up late, etc… And, Lose 1 Toy, Lose TV for the day, etc. for the Coals. Cost me a whopping $3 to make. Wood was $1, Jars, $1 each. Paint, Twine, I had on hand. Kids LOVED it! Also, this is previous photo (I stained the Twine to match the Hanging Twine.).

Cheesy Kielbasa N Kraut POTATO Soup

1T Butter
1/2 lb.-1 lb. Kielbasa Link
1.5c-2c canned Sauerkraut, drained (I did 2. Optional to rinse.)
5 Chicken Broth Cubes + 5c Water
2/3c Mushrooms
2c + 1/4c Potatoes, diced
1c Carrots
1c Onions, large cut
2 Celery Sticks
2 med. Garlic Cloves, minced
2T Grated Parm Cheese
1T Louisiana Hot Sauce
1tsp Dry Mustard
1/2tsp Paprika
1/2tsp Pepper
1tsp Sugar
2tsp Dried Dill Weed
1c Peas (Last few hours)
–
1c Velveeta (Last few hours)
1c Shredded Mild Cheddar Cheese (Last few hours)
1/2c canned Evaporated Milk (Last few hours)

Cook in Crock Pot on Low for 8 hours. Last hour, scoop out most of potatoes and some juice, blend, add back to crock. Add in Cheeses and Evaporated Milk. Cook last hour. Stirring, occasionally.

Fall Time Apple Roast Stew

2-3 lb Large Cut Roast (I used Bone In Pork)
1/4tsp Sea Salt (Optional Step. See Options)
1/4tsp Ground Pepper (Optional Step. See Options)
1T Flour (Optional Step. See Options)
1.5T Butter (Optional Step. See Options)
–
1c Apple Cider (I used Essential Value)
1 + 1/2 Beef Broth Cubes
1 + 1/2c Water
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
2tsp Dried Parsley
1/2tsp Allspice (Cinnamon may work)
2c: Carrots, Potatoes, Onions
1c: Celery, Mushrooms (1-2c), Frozen Peas (Add Peas Last Hour)

Directions:
Cube Meat (Keep Bones, if any.). Mix Flour, Salt, Pepper, and Meat. Add Butter or Oil to Pan. LIGHTLY Brown the meat. Add Meat to Crock. Add rest of ingredients to Crock. Cook on High 1 Hour, then Low for 4-6 Hours.

OPTIONS (READ!!!):
– MEAT OPTION: You can SKIP Flour/Salt/Peppering/Browning the Meat. Just BUTTER Crock and add all to Crock, don’t cut up. Also, if you DO cut up, if your large cut contains Bone… ADD IT, for additional Awesome Flavoring!
– Instead of Cinnamon or All Spice, Try Jamaican Seasoning to give this a Twist. If using Jamaican, try substituting Potatoes for Sweet Potatoes!
– VEGI Options are Optional.
– I used 2c Water+2Cubes and 1+1/2c Apple Cider. Family loved it, but, I thought it could be tastier with a little less fluids. So, this recipe, I scaled back. Other option was to just add 1 more Broth Cube.

Fall Time Chicken Legs and Cheesy Broccoli

Chicken Legs (Lightly Salt and Pepper)
–
Sauce:
3/4c Honey BBQ Sauce
1/2c Apple Butter
1/8-1/4tsp Cinnamon
1/8-1/4tsp Cayenne Powder

Lightly Salt and Pepper Legs. Grill. Mix Sauce. Brush on Sauce at end of Grilling. Eat!
—

CHEESY BROCCOLI
Drizzle Olive Oil
Fresh Broccoli, cut
1/2c Water
1/2 Chicken Broth Cube, Crushed
Velveeta Cheese, Enough Cheesin to your Pleasin

Oil pan. Add in Broccoli. Then, Water and crushed Cube. Cover and Simmer til cooked nicely. Add in Cheese Cubes. Cook til Melted. Allow to cool SLIGHTLY (Helps thicken Cheese). Eat!

Chipotle Chili

About 3/4 lb. Sweet Italian Turkey Sausage Links, cut to chunks
 –  Or, 1/2-1 lb. Ground Pork Sausage (I did the Sweet Italian)
1/2 can of Chipotle Peppers in Adobo Sauce
1 14.5 oz STEWED Garlic Basil Oregano Tomatoes, entire can
1 8 oz can Tomato Sauce
2T Tomato Paste
1/2c cup Beef Broth
1 15 oz can Black Beans with Jalapeno in Lime, semi drain
1 can Chili Beans WITH Cumin, entire can
1c Onion, chopped
1tsp Chili Powder
1/2T Paprika
1/2T Cumin
1/4tsp ground Black Pepper, to taste
Toppings: Shredded Cheese, Sour Cream, and SEA SALT & LIME Tortilla Chips (Don’t Skip)

Butter Flavor Cooking Spray Crock Pot. Cut up Italian Turkey Sausage, optional to cook in skillet, or just throw in (Better texture if PRE cooked!). If using Ground Pork Sausage, cook. Add all to crock pot. Cook on LOW about 4-6hours.
(Optional to add a can of DRAINED Kidney or Cannellini Beans).

More Chili Recipes Here:

For Recipe Click Here – MAHALO! Chili / Stew (Hawaiian Chili / Stew)

For Recipe Click Here – Tay’s Easy Chillin Chili

For Recipe Click Here – German Chili

For Recipe Click Here – Jack O Lantern Chili (Sausage and Chicken Pumpkin Chili)

For Recipe Click Here – Cinco De MY OH, YUM! Chili (Taco Chili)

For Recipe Click Here – The Scared White Chicken (White Chicken Chili)

For Recipe Click Here – BBQ Chili

For Recipe Click Here – Chickity China the Chinese Chili (Chinese Chili)

For Recipe Click Here – Pork Chicken Green Salsa Chili

For Recipe Click Here

For Recipe Click Here – Cheesy Brat Bean Dish

 

Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced
–
Buns
–
Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

Mexican BBQd Legs (Chipotle BBQ Legs) with CRISPY Seasoned Sweet Potato Fries

Chicken Legs, Skin Removed
–
Sauce:
1/3c CHIPOTLE Honey BBQ Sauce (Sweet Baby Rays)
1.5tsp Lime Juice (100% fridge kind)
1/2T Brown Sugar
1/4-1/2tsp Chipotle Powder (I did 1/4tsp)
–
Optional Marinade (I Skipped):
3T Vinegar (Optional)
1T McCormick’s BBQ Seasoning (Optional)

Optional Step (I SKIPPED). Marinade Chicken Legs: Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
–
Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize.
Optional: Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING! 
—
CRISPY Sweet Potato Fries:

Sweet Potato, cut to fry size
Cold Water
–
Crisco Oil/ Deep Fryer
–
Seasoning: 
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt

Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.

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. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. 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 (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp. 

2Liter Plant Protection

YAY! Another Artistic Drawing from Yours Truly!

It’s hard for most bugs or animals to get around, through, the plastic. Add Two Way Tape  for extra protection! Also, great for ORGANIC GARDENING! Upcycles trash! Collects water and directs it to where it’s needed. Easy watering.
Either Cut and place around plant. Burying some. (Can tape back up to secure, but, dirt helps hold it in place.)
Or, Bury some, add in dirt. Plant Seed! Roots will find their way.
USE A RED BOTTLE FOR TOMATOES! Also, cutting off the end, to make the hole larger (Twist end), works for fitting in roots. I would suggest cutting a larger hole. I drew the twist top to show it’s a Bottle.
For more Gardening Great Ideas, check out: Our Gardening Post (Click)