Sesame Garlic Chicken N Noodles

(No photo, was AMAZING!)
Cubed Chicken or pork, cooked mostly. (We used chicken)
Add in Frozen Asian Vegis.
Cook down liquid until mostly gone.
Cook Ramen Noodles in Chicken Broth (Discard Ramen Seasoning Packet). Drain.
Add into pan:
Iron Chef’s Sesame Garlic Sauce
2T Brown Sugar
1T Hoisin
Simmer.
Add in Noodles.

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BBQ’d Pork

Pork, cut to cubes
Spray or lightly brush Pork Cubes with Apple Cider Vinegar
Season lightly w/ Black Season (Fire and Smoke Holy Garlic!)
Butter Spray Pan and covection bake, uncovered.

Premake Sauce:
1/2c Apple Jam
1 Bottle Honey BBQ
1T Brown Sugar
1/2tsp Lemon Juice, concentrate kind
1/4tsp Liquid Smoke

We did Oven: Toss Pork Cubes with Apple Cider Vinegar (Not alot, it goes a long way). Sprinkle, lightly with Black Seasoning. Convection Roast at 400 for 22 minutes, uncovered. Premake sauce, whisking smooth. Toss cooked Pork with BBQ Sauce. Convection Roast 10-15 more minutes, uncovered. Toss around and Broil for about 3-8minutes, til thickened nicely.
Serve as is. Or, on Toasted Hoagie with Pickles. (I butter sprayed Hoagie Buns and baked in oven)
Black Season contains Activated Charcoal, giving a nice smoked taste.

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.

Tay’s Greek Seasoning – Grilled Greek Chicken

(No Photo)
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.

Dang Tasty Steak with Zesty Vegis

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.

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.

 

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.

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.

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!)

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

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.

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.

Caesar Dressing

I asked for the recipe. But, I did tweek it, a lot. It’s not the exact recipe, it’s A LOT healthier than original (Original below).

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.
—
Original Recipe:
1 pkt (2T) Italian Seasoning Pkt.
1/2c + 1.5T + 1tsp Cold Water
2.5T Dijon
1/4c + 1/2T + 1 1/4tsp ACV
1c + 3.5T + 1/2tsp Vegetable Oil (We use Olive or *Grapeseed*)
2.5T  Grated Parmesan

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.

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)

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.

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: Use Garlic Oil instead of Butter. Also, try adding 1/2tsp Chinese 5 Spice! Delish!
–
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 or Sweet Potatoes

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.

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!

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. 

Tay’s Fall Pork-wiches served with (Optional) Mustard Sauce

Great Fall Time Man-wich! Get your Eat On!

1.5 lb PORK Roast (Or More)
–
2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Hickory Liquid Smoke
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon Powder (Don’t Skip!)
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced
–
1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)
–
Buns of Choice
Tay’s Mustard Sauce (Recipe below. Great Flavor Combo, try it!)

Butter Flavor Cooking Spray Crock Pot. Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!).
Mix together 1/3c Reserved Juices with the Honey BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce (Recipe right below).
Leftovers are great on Soft Shell with: Tay’s Mustard Sauce, Sour Cream, Salsa, and Cheese.

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt

 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

Chipotle Rasberry Pork-wiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T can Chipotle in Adobo Sauce, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding. Optional to double up on Sauce):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Butter Flavor Cooking Spray Crock Pot. Add, and mix, Beef Broth, Chipotle in Adobo, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.
 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

Hawaiian Tacos

((NO PHOTO … Ate Immediately… Was TASTY!!!)

Chicken/ Shrimp Marinade (4-8 hours):
1-2 Chicken Breasts
1/2 lb. Shrimp, detail, devein
1/2 bottle Lawry’s Hawaiian Marinade
1tsp Lime Juice (100% fridge kind)
1tsp Chili Powder
1/2tp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
OPTIONAL: 1T Chipotle Peppers in Adobo, minced (I did)
(Reserve 4T, once done marinading)
–
4T Reserved Marinade
1 can Black Beans with Jalapeno in Lime, drain
1/3c Pineapple Chunks in Juice, drained
–
Shells of Choice
Toppings: Sour Cream, Salsa (Or tTt’s Pico), Onions (Chopped)

Marinade Chicken and Shrimp. Cut Chicken into Thin few inch slices. Detail and Devein Shrimp. Butter Flavor Cooking Spray Skillet. Add in Meats. Add in 4T RESERVED Marinade. Cook. Once done. Add in drained Black Beans and Pineapple. Cook down. Add to shells of choice with Sour Cream, Tomatoes and/or Salsa, and Onions.
ALTERNATIVE: You can amp this with skipping tacos and adding Turkey Kielbasa (Sliced). Serve over Rice (Cooked in Broth).

Tay’s Carne A-Salad (Carne Asada Salad)

Marinade Steak or Pork (4hrs):
2T Soy Sauce
1T+1tsp White Vinegar
1T Taco Seasoning Pkt.
1/2T Cumin
3/4tsp Garlic Powder
3/4tsp Onion Powder
3/4tsp Dried Oregano
1/2tsp Chili Powder
1/2tsp Paprika
–
HIDDEN VALLEY Cilantro Lime RANCH Dressing
–
Lettuce
Sweet MINI Bell Peppers
Red Onions
Cherry Tomatoes
Carrot Slivers
Seasoned Texas Toast Croutons

Optionals:
1/4c Corn
1c canned Pinto Beans, rinsed, drained
1 Avocado, cubed small (Or top each bowl with Our Citrus Avocado Sauce)
Tortilla Strips/Fritos

Marinade Meat. BEST ON CHARCOAL GRILL! Cook. Cut up to desired size.
Mix all ingredients into bowl. Add Meat (Or mix in with Salad Ingredients). Add in Dressing (USE CILANTRO LIME RANCH!!!). Top with Croutons/Tortillas (And, Citrus Avocado Sauce, if using). EAT!

—
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.

—
Check Out Our Other NON BORING Salads Here:

For Recipe Click Here

For Recipes Click Here

a href=”https://dinkingaround.wordpress.com/2014/04/16/easy-chicken-n-bacon-great-for-blt-salads/> For Recipe Click Here

a href=”https://dinkingaround.wordpress.com/2014/02/12/taycosalad/”> For Recipe Click Here

For Recipe Click Here

/a>

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Strawberry Chicken Bacon Salad

For Recipe Click Here

For Recipe Click Here -Tays Greek Chicken Marinade on Salad with tTts Spuddy Buddies

For Recipe Click Here – Frito Taco Salad

 

Tay’s Garlic Steak Butter

PIN IT Here (Pinterest)
Great on Steak, Pork, Toast (Makes for GREAT Melts, Burgers, Sandwiches, etc.).

1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind)
1/4tsp Mustard Powder
1/2T Green Onions, minced
2tsp Garlic Powder
1/2T Fresh Parsley
1/4tsp Sage

Add all to Sauce Pan. Simmer til juice is cooked down A LOT! Remove from heat. Stir constantly as it cools (I set a Ice Pack over the bowl to help.). Spoon onto Meat at end of cooking, or right off the heat! Or, add to Toast, Toasted Buns (Burgers), on Melts, Sandwiches, etc.

Chimi-nade (Steaks/Pork) with AMAZING Steak BUTTER

PIN Marinade HERE (Pinterest)

4T Extra Virgin Olive Oil
1.5T White Wine Vinegar
4T Balsamic Vinegar
2T Fresh Cilantro
1/4c Fresh Parsley
2T Fresh Oregano
1.5tsp Garlic Powder
1/2-1tsp Cumin (I did 1/2)
1/2tsp Pepper
1tsp Crushed Red Pepper Flakes
1/2tsp Sea Salt, or more to taste

Marinade Pork or Steak 6-8 hours. BEST ON CHARCOAL GRILL! Side of Potato and Mushroom/Onion Mix (Mushrooms, Onions, Extra Virgin Olive Oil, LOTS of Course Black Pepper and Dried Oregano).
– Marinated Steak/Pork was served topped with Tay’s Steak (Or, Pork) Butter:

Great on Steak, Pork, EVEN Toast (Makes for great Melts, Burgers, Sandwiches, etc.)!

Tay’s Garlic Steak (Or, Pork/Toast) Butter:
1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind, Lime “May” work for above Steak Recipe)
2tsp Garlic Powder
1/4tsp Mustard Powder
1/4tsp Sage
1/2T Green Onions, minced
1/2T Fresh Parsley

Add all to Sauce Pan. Simmer til juice is cooked down A LOT! Remove from heat. Stir constantly as it cools (I set a Ice Pack over the bowl to help.). Spoon onto Meat at end of cooking, or right off the heat!
(I wish I had a better Butter photo. I forgot photo, THEN… My camera was dying. So, no melting deliciousness showing in this quick photo… Bummer… It looked more AMAZING!)

Tay’s Balsamic Watermelon Strawberry Salsa – And, a few ideas for it! Including EASY & HEALTHY Pizzas!

Pin It HERE!

1/2c Strawberries, chopped
1c Watermelon, cubed small
1 can Basil Oregano Garlic Diced Tomatoes, DRAINED
1/2c Sweet Mini Bell Peppers, chopped
2tsp Balsamic Vinegar
2tsp Green Onions, minced
1/4tsp Sea Salt
1/2tsp Garlic Powder
2-3T Red Onions (I did 2.5T)
1/2tsp Lemon Juice (100% Fridge Kind)
1/4tsp Dried Mint
1tsp Fresh Cilantro, minced (Try WITHOUT FIRST, then add)

– Optional (I skipped. Forgot.):
1tsp Jalapeno, deseed Minced
1/2c Goat Cheese or Crumbled Feta (Optional, I skip for Pizza)

Toss all. Allow to Marinade 20 minutes.
Ideas for Use: Salsa for Chips. Salsa for Sweetened Shells (Fry Soft Shell in Butter. Toss in Sugar and Cinnamon.) Serve as Topping for Wrap, Sandwich, Balsamic Burgers, or Quesadillas. Or, as we did… MAKE Taco Shell Pizza.
—

Pin It HERE

Tay’s Chicken/Bacon w/ Balsamic Watermelon/Strawberry Salsa Pizzas:
Chicken (I marinaded in White Vinegar and McCormick’s Montreal Steak)
Bacon
–
Shredded Cheese of Choice
Grated Parmesan Cheese (Store shelf kind)
Tay’s Balsamic Watermelon and Strawberry Salsa
Soft Shells
Pepper, Dried Oregano (Oregano Optional)

I marinaded Chicken 1hr. Cut up. I added Avocado Oil to skillet. Cooked Chicken, if excess juices- Drain it, to help crispify (Especially, for Bacon). Add in Bacon to Chicken. Cook all (Draining excess juices, if needed). Cut up all to smaller pieces. Or toss all in Oven, Bake.
Butter Flavor Cooking Spray Baking Pan. Lay in Soft Shells (Optional to Butter Spray OUTSIDE Edges, to help brown). Top with Chicken, then Bacon. Top with Salsa. Top with Cheeses of Choice (I used Moz., then sprinkle of Pepperjack.+Jalapeno, then, a small sprinkle of Cheddar). Sprinkle Tops with Grated Parmesan (Be sure to get the outside Edge nicely), Pepper, and Dried Oregano (Optional)
Bake, uncovered, at 450 for about 8 minutes.

TAYs AMPED UP Roasted Red Pepper Hummus

1 can Garbanzo Beans (Chickpeas), drained
1/3c Kraft Olive Oil Vinaigrettes Roasted Red Pepper (Salad Dressing)
1/3c jar Sweet Roasted Bell Peppers (Preferably w/ Red in it. Optional)
1-2tsp 100% Peanut Butter *SEE NOTES for Options
1/4tsp – 1/2tsp Cumin
1/4tsp  – 1/2tsp Garlic Powder
–
For Heat (Options, Pick One! I skipped): tTt’s xXx Seasoning, Cayenne, Louisiana Hot Sauce, Red Pepper Flakes

Blend all in Blender til desired smoothness. Serve as Dip, Topping, etc.
Notes: PEANUT BUTTER can be swapped for Fresh Peanuts, Sesame Seeds, Sesame Oil, Tahini… I have only tried 100% Pure Peanut Butter (Literally, the ingredients only say PEANUTS! That’s it!). Some like it sweet, maybe 1/4tsp Sugar can be added… But, I liked it as it was. Healthier, too!

BBQ Salad w/ Chipotle Peach Pineapple Dressing

2.5T McCormick’s BBQ Seasoning
2-3T White Vinegar
Pork Chops (I used 2 avg. size Bone-In chops)*
–
SARGENTO’s Chipotle BBQ Cheese Snacks
Lettuce
1/2 can Reduced Sodium PINTO Beans, drained/slight rinse
1 can Fire Roasted Tomatoes, drained
Sweet Onions
4 Mushrooms, chopped
Sweet Mini Bell Peppers
Carrot Slivers (We skipped)
Corn (We skipped)
Boiled Eggs
Seasoned Texas Toast Croutons
–

 – Dressing:
1c Chipotle PEACH Pineapple Salsa
1c Ken’s Buttermilk Ranch Dressing
1tsp tTt’s xXx Seasoning (Red Pepper Flakes may work)

Marinade Pork Chops for about 3-4 hours. Blend Dressing Ingredients. Set in fridge til use. We grilled our Pork Chops. Then, Removed bones and fat. Cut into desired strip sizes.
Add all to Salad Bowl, to desired amounts. (*See Notes). Toss. Serve with Dressing and Croutons.

*Notes: Chicken may work, too. Or meat of desire. I keep Eggs Separate, so it doesn’t spoil as fast.

Tay’s Hawaiian Salad N EASY Hawaiian Dressing

1-2 Thawed Chicken Breasts
Marinade (For just Chicken. Marinade 1 hr. Choose ONE!):
3T White Vinegar + 1-1.5T McCormick’s Montreal Steak Steasoning
   OR:
Lawry’s Hawaiian Marinade
–
Bacon (Seasoned with Pepper while cooking)
–
Lettuce
SARGENTO’s Chipotle BBQ Cheese Snack Bites
Fresh Tomatoes, halved
Red Onions
Sweet MINI Bell Peppers
Carrot Slivers
Papaya (Optional)
1T Jalapeno, deseed, mince (Optional for Heat)
Mushrooms (Optional)
Boiled Eggs (See Notes)
Seasoned TEXAS TOAST Croutons
Honey Roasted Sunflower Seeds
–

DRESSING (A few options. Choose ONE!) Recipe:
   Our Favorite:
1/3c Ken’s Buttermilk Ranch Dressing
Nice sized 1/3c+2T canned CRUSHED Pineapple in JUICE
1/2tsp Lemon Juice
1/4tsp Paprika
   OR:
2T Mayo (And/Or: Canned Coconut Milk, Lemon or Pineapple Yogurt, may work)
2T Avocado Oil
1/2c canned Crushed Pineapple IN JUICE
1/4tsp Sea Salt
1/4tsp Paprika
1/4tsp Lemon Juice (Fridge Concentrate Kind)

Marinade Chicken. (I did McCormick + White Vinegar Marinade, what I had on hand. In Above Photo.). Cut to desired sized strips. Preheat oven to about 425-450. Lay Chicken onto Butter Flavor Cooking Sprayed pan. Cook about 10-15minutes. Lay on Bacon (You can lay it right over Chicken, too). I seasoned Bacon with Cracked Pepper. Bake til Bacon and Chicken is done. Allow to set 1 minute. Crumble Bacon.
Toss everything into a bowl, EXCEPT dressing.
BLEND Dressing of Choice Ingredients. Allow to set while prepping and cooking.
Serve each Salad with Dressing of Choice, Croutons, Seeds, and Eggs (If kept separate).

Notes: Eggs can spoil quickly if left in salad for long period. You can add right before, or keep separate and add as you serve up a bowl.

tTt’s Tennessee Honey Chicken

Chicken Marinade (4-8 hours):
1 Shot Jack Daniel’s Tennessee Honey Whiskey
2T Honey
1T Brown Sugar
1T McCormick’s Montreal Steak Seasoning
Optional: 1/4tsp Sea Salt (We skip!!!)

Add thawed Chicken and Marinade to Ziploc Bag. Marinade. BEST ON CHARCOAL GRILL (Grilling Tip Below)! Eat this AMAZING Chicken alone. Over Rice cooked in Broth with Vegis. On a Manwich with Baked Bacon, Cheese, Tomato, Lettuce, and Mayo/Miracle Whip… Endless Ideas!Or Serve over Rice and Vegis (Rice cooked in Microwave with Chicken Broth instead of Water. I use Water + Crushed Broth Cubes).

—
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.

EASY Grilled Jalapeno Poppers with Ranchero Chicken

Easy Technique for Grilling Jalapeno Poppers! Served on side of Ranchero Chicken.

Ranchero Chicken Marinade (4-6 hours):
1 McCormick’s Grill Mates Smoky Ranchero Marinade Pkt
1T Avocado Oil (100% Pure)
4T Red Wine Vinegar
–

Jalapeno Poppers and TECHNIQUE:
Jalapenos, cut off top (Stems). We used a Wine Bottle Cork Screw to scrape along edges of inside to de-seed Jalapenos (Whatever technique works for you: Small Knife, Corer, etc.)
Wrap Turkey Bacon (Halved length wise) around
Sargento’s Chipotle BBQ Cheddar Snack Bite Cheeses (I used 1 per Jalapeno)
Stuff Cheese Wrapped in Bacon into Jalapenos.
 – Cooking Technique: We used a MINI Aluminum Pan. TURN UPSIDE DOWN! Cut small Xs into it (Fits 6 perfect. I tried more, but, Xs expanded, making ONE BIG HOLE. So, don’t over pack. Also, it fits nicely on grill w/ other foods.).
KEEP PAN UPSIDE DOWN and LIGHTLY press Jalapenos into Xs. Grill. Eat! (Dipping Sauce is Optional-Ranch.)
YOU CAN EVEN Cool in fridge, slice, and Serve on Sandwiches. Burgers. Etc.

Photo doesn’t do these justice. We ran short of time, so kinda rush cooked them. They are lovely looking, all roasted/grilled!

LOADED Citrus Avocado Salsa served on Vegi Tacos with Red Pepper Hummus (Meat Optional)

Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.

Sweet Mini Bell Peppers
Onions
Mushrooms (Optional)
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
–
Sweet Potatoes, diced small
Oil
Dried Oregano
–
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
–


 – Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/2c Corn
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.

 * Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!

A MUST TRY! Tay’s Pork-wiches with Tay’s Chimi Sauce

AMAZING Marinade complimented with an AMAZING Sauce! You will not regret this Recipe (So, make EXACTLY As-Is). So Tasty, we’re making this AGAIN… TONIGHT! Leftover Meat? We melted Pepper Jack Cheese over top and topped with Sunny Side Up Eggs with Side of Toast and Salsa for Breakfast!

This Recipe Stems from our Best Dead Cow Marinade: Here

Bone-In Pork Chop Marinade (Or, Steak. Pork’s BEST!):
3T Extra Virgin Olive Oil
3T Soy Sauce
2T Lime Juice (100% fridge kind)
2T Worcestershire Sauce
1tsp Regular Mustard
1T Garlic Powder
1tsp Onion Powder
1.5T Dried Basil
1/2tsp Course Black Pepper
1/8tsp Cayenne Powder

Tay’s Chimi Sauce (Chimichurri- USE THIS!):
1T EVOO
6T Mayo
1/2 tsp Garlic Powder
1T White Wine Vinegar
2T Balsamic Vinegar
2T Dried Cilantro
1tsp Crushed Red Pepper Flakes
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Oregano
A lil shy 1/4tsp Sea Salt

Buns/Wraps of Choice (Also, AMAZING on Softshells the next day!)
Shredded Moz. Cheese
Toppings: Onions, sliced thin. Fresh Tomatoes or Pico (I used fresh tom.)

Evenly coat Chops with Marinade and Marinade about 5 hours. Mix Tay’s Chimi Sauce Ingredients, set in fridge til use.
BEST on Charcoal Grill (Tastes amazing if done right. If it tastes like Smoke… You are NOT doing it right!). Or cook in skillet… Just cook the Meat! 
Once cooked, allow to set a minute, covered. Thin Slice cooked Meat. Lay flat and top with Shredded Cheese and melt. Add to Buns/Wraps with Toppings of choice.
(Some topped with A LITTLE Ketchup on one Bun Slice, then Chimi Sauce on Other Bun Slice. Fresh Tomato Sliced. Red Onion Slices. Some liked it with no Ketchup, just Chimi Sauce).
 – Also, an Optional Topping: Dried Oregano seasoned Mushrooms sauteed w/ Butter Spray or Extra Virgin Olive Oil. I skipped.
LEFTOVERS?  Melt Cheese over Meat (I used PepperJack). Top Meat with Sunny Side Up Eggs. Serve with Toast and a lil Salsa on side! (I skipped Chimi Sauce).

—
Skillet Tip: Lightly Oil or Spray pan. Get to a nice heat, to a SIZZLE. Sear Pork on each side about 3-4 minutes, or til done. Allow to set a few minutes.
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We use Regular Charcoal for above recipe). 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 tip: 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.
AVOID TOO MANY FLIPS. Allow meats to sizzle once it hits grill. Seal that side, flip. Seal other side. Locks in Moisture! Also, Meat cooks as it sits!