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Dang Tasty Steak with Zesty Vegis

Steak Marinade:
About 3-4T 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.

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.
—

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.

 

Baconed Cabbage

1 Cabbage Head, separated
1/2T, or so, Him. Salt
2 squirts of Stevia Sweetner (Or, 1/2T Sugar)
Enough Water to cover cabbage
–
1.5-2lb Bacon Ends, cook. SAVE 1/4c GREASE. Chopped up.
–
Leftover Bacon End Grease
1 Garlic Clove, minced
1 Onion, cut up
1/2-1c Bella Mushrooms, cut up
–
3/4c Water
1 Beef Broth Cube, crushed
1tsp Red Pepper Flakes
1/2-1tsp Pepper

Mix, well, Water, Salt, and Stevia. Add in Cabbage. Cover and place in fridge for 5-6 hours. Drain
Cook Bacon Ends, reserving grease. Cut up Bacon Ends and set aside on plate.
In grease add in Garlic, sautee some. Add in Onions, Sautee some. Add in mushrooms, Sautee some.
Cut up drained Cabbage. Alternate, adding into skillet, Cabbage and Bacon Ends.
Premix Water and Beef Broth Cube until dissolved. Add in Red Pepper Flakes and Pepper.
Pour around and on Cabbage/Bacon. Cover and cook on medium heat until soft and juices are cooked down. If juices are not cooked down, remove lid and continue.
—
SERVED WITH:
Air Fried Frozen Brussels and Onions
Air Fried Corn *See notes

Add Frozen Brussels and Onions to Air Fryer, top with Frozen Corn Pieces. Air Fry on Fries Button. That’s it.
Notes: You can make a Corn Mixture of Mayo+Tajin+Chili Powder+Sea Salt+Onion and Garlic Powder. Rub onto corn when done.

Pork Sausage Stew

About 1T, or so, Tay’s Herbed Garlic Oil (Or, Olive Oil)
1 Med./Large Garlic Clove, minced
1 Large Onion, cut up
–
About 1-1.5T Fresh Parsley, minced (1/2amount if dried)
2 FRESH Basil Leaves, minced (1/2amount if dried)
1-1.5tsp FRESH Oregano, minced (1/2amount if dried)
–
1.5lb GROUND Pork Sausage *See Notes
–
About 6 Potatoes, a lil larger than a dice cut
5 Small/Med. Carrots, cut up
2 Celery Sticks, cut up
1/3-1/2c Frozen Peas
–
2 cans Cream of Chicken, undiluted
1 can Cream of Mushroom, undiluted
1 Turkey Gravy Pkt.

Butter Crock Pot. Cut up Potatoes, Carrots, Celery. Add to Crock Pot WITH Peas.
Heat Tay’s Oil in skillet. Add in minced Garlic. Sautee a lil. Add in Onions. Sautee more. Add in Seasons and sautee a lil more. Add in Meat. Cook, cooking down juices. Add to Crock Pot. I cook mine on HIGH for 2 hours, then, low until vegis are soft.
Eat alone, or, with Buttered Biscuits.

*NOTES: You can use 1/2Beef +1/2Pork, etc.

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.

Baconed Chickpeas and Swiss Chard

1/4lb. Bacon Ends
1T Coconut Oil
–
1tsp Fresh Minced Garlic
a lil less than 1/4c Onions, chopped up
–
1 can Garbanzo Beans, drained
1c, or so, Swiss Chard (SPINACH CAN BE USED)
Swiss Chard Stems, cut up

Remove stems from Swiss Chard Leaves (We’re using all, so don’t toss). Set Leaves aside. Heat Oil in Skillet. Add in Bacon Ends and cook. Drain most of Grease, leaving behind a few Tablespoons worth. Add in Garlic and Onions, cook some (Don’t burn). Add in Chickpeas/Garbanzo Beans  and Stems. Cook a bit, frying all up. Add in Swiss Chard Leaves and cook til soft. Eat.

Green Enchiladas

Chicken
Marinade:
3T Olive Oil
Good shakes of Cumin (I used a good amount)
About 1T Dried Oregano
Shake of Garlic Powder
(I may have done sprinkle of Onion Powder)
1 Chicken Broth Cube, crushed
–
Sauce:
About 1c Plain Greek Yogurt
Splash of Lime
1/4tsp Himalayan Salt
1tsp Dried Cilantro
–
Plain Salsa:
Tomatoes, cut up
Jalapeno, minced
Onions, cut up
Pinch of Himalayan Salt
–
Shell of choice (Corn Shells, Soft Shells, Cabbage Leaves, Low Carb Shells, etc.)
Shredded Cheddar or White Cheese of choice
1 can Green Enchilada Sauce

I place chicken in ziploc bag with marinade. My chicken was thick, so, I beat it down. I marinaded overnight. Air Fry Marinaded Chicken. Shred up.
Butter Flavor Cooking Spray small pan. Pour a few Tablespoons of Enchilada Sauce.
Top Chicken onto Shell with Plain Salsa, Cheese, Sauce. Roll up. Place into pan. Pour rest of Enchilada Sauce over entire top. Cover and cook 10minutes. Uncover, then, cook additional 15minutes.
*Optional: DIP SHELLS INTO ENCHILADA SAUCE before adding toppings, add toppings, roll, add to pan, add rest of sauce over top.

Baconed Broccoli

Coconut Oil
1-1.5c Bacon Ends
Frozen Broccoli
–
Cheddar Melt Cheese Blend Shredded Cheese

Add 1T of Coconut Oil to skillet. Brown Bacon Ends. Add in Broccoli. Cook and keep covered. I allow my broccoli to get a lil brown on bottom, cooking up all the juices. Top with some cheese. Melt. Serve.

Pork Tacos

7lb. Pork Roast
1c Water
2-2.5T Orrington Farm’s Beef Base Seasoning (Or, 2 Beef Broth Cube, crushed)
4T Dried Oregano
4tsp Cumin
1tsp Him. Salt
2tsp Pepper
8 Garlic Cloves, minced
2tsp Onion Powder
PEEL of 1 Mandarin Orange (Don’t cut up, just add entire thing to juice)

Directions: Butter, or spray, Crock Pot. Mix HALF the season with water. Add to crock pot. Place meat into crock pot, I do fat side up. Add rest of seasoning, on top of meat. Cover and slow cook on low 8 hours. I cut up 1/2 way through. Add back to juices, cook rest of way.
–
Romaine Lettuce Leaves, or Taco Shells
Toppings:
– Cheese
– Quick Pico: Tomatoes (Gutted and cut), Onions, 1/4tsp Salt, Splash Lime Juice, Avocado optional
– Jalapeno Sour Cream Sauce:
3/4c Sour Cream or Plain Yogurt
4T Mayo
2 tsp Lime (Fridge 100% kind)
Up to 5 Jalapenos (We kept/added seeds of 2 of them)
2tsp Wishbone Ranch Dressing PACKET
1/2T Dried Cilantro
1/4tsp Garlic Powder
1/4tsp Him. Salt
1/4tsp Dill Weed

Directions: Blend in blender.

*If using Taco Shells, load onto shells. Roll up. Butter Spray. Air Fry on fry button for 5 minutes. Or, butter spray skillet, and brown each side. Optional to sprinkle with garlic powder.

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.
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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.