Category Archives: Uncategorized

Cheesy Broccoli

1tsp Butter
4-5 slices Cheap American Cheese
3T Chicken Broth
Sprinkle: Paprika, Mustard Powder, Nutmeg
1/8-1/4tsp Brown Sugar
Heavy Cream, to taste and thickness desired.
Melt Sauce. Add in cooked Broccoli.


Mexi Bowls

tTt’s Chipotle Chicken (We did Pork Loin, instead of Chicken)
tTt’s Pico + 1 Avocado, diced, mixed in
Instant Rice, cooked in Beef Broth.
Shredded Mild Cheddar Cheese

1 part Salsa
2 parts Ranch
Good sprinkle of: Chili Powder, Cumin
Small sprinkle of: Salt, Garlic Powder
Splash of Lemon Juice

In Instant Pot, add 2c of Water or Broth to bottom of bowl. Add in a Grate. Top grate with a Stainless Steel Bowl. Add in Chipotle Chicken Ingredients (We used 1 Pork Loin). Instant Pot on high for 1.5hours. Slow release 20minutes. Remove all, shred up and mix with all juices it was cooking in. Sautee down juices, some.
Cook Rice in Broth.
Cut up Avocado and add to Pico.
In bowl add, Rice, Chipotle Pork, Pico, Shredded Cheese, drizzle with Sauce.
Also, great on Burrito Shells. Roll up. Butter Spray Skillet. Brown each side and sprinkle each wrap with Garlic Powder. Mmmm…

Crab Salad

1lb. Imitation Crab
Celery, minced, to taste
Red Onion, minced, to taste

Sauce (Premix):
1/2c Mayo
1/2T Lemon Juice
1/2T White Sugar
1/4-1/2tsp Creole Seasoning (I did 1/2tsp, start small)
Sprinkle of Paprika

Pulled Pork-wiches

2-3lb Pork Roast
Orrington Farm’s Slow Cooker BBQ Pork Roast Packet
About 1/4c Brown Sugar
About 2-4T Apple Cider Vinegar (Organic, with Mother)
Shake of Salt
Good shake of Pepper

2-3c Beef Broth (Reserve 2-4T)
Favorite Honey BBQ (Sweet Baby Ray’s)

Place all, EXCEPT BROTH AND BBQ SAUCE, into a Ziploc Bag. Marinade 24hours.
Place 2-3c Beef Broth in bottom of Instant Pot. Add in Grate. Place a Stainless Steel Bowl on top of Grate. Add Marinated Pork, with all it’s Juices, to the Stainless Steel Bowl. Add a few Tablespoons of Beef Broth. Pressure Cook (High pressure with Low setting) for 3 hours.
Allow to Natural Release for about 30min-1hour. Remove Pork from Juices, reserve about 2-4T of Juices, discard rest. Shred up Pork. Add in 2-4T Reserved Juices. Mix in 3/4 bottle of your favorite Honey BBQ Sauce. Top onto buns.
Optional to add 1/4tsp, or so, Liquid Smoke when Marinating.

Pepper Jam Cheese Ball

8oz. Cream Cheese, slight softened
Pepper Jam/Jelly (About 1/4c)
Squirt of Tabasco/Sriracha Sauce (About 1tsp)
Handful of Mexican 3 Cheese Blend w/ Jalapeno, minced up
Optional: Add in 1/4-1/3c minced Summer Sausage

Mix all. Add Seran Wrap to a Bowl and press down mixture into it. Twist Seran Wrap shut until a tight ball. Place in fridge for 1, or so, hours.
OPTIONAL: Sprinkle of Garlic Powder and Onion Powder. I skip.


Sweet Potato, cubed and airfried
Cocout Oil
Link of Choice, sliced
Swiss Chard or Spinach
Chickpeas, drained
1c Ancient Grain Mix (Cooked in Chicken Broth)
Carrot, grated
Cucumber, sliced
Brianna’s Homestyle Lemon Terragon Dressing

Cube and Airfry Sweet Potatoes.
In a Pan, heat, Coconut Oil. Add in Link. Cook, adding in Chickpeas and Spinach/Swiss Chard.
Assemble all in a Bowl. Drizzle (A LIL GOES A LONG WAY) Dressing.

Beef Stew, the Ol School Way

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

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

French Dip-wich

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

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

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

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

White Bean Salad

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

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

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

tTt’s Beef Snacks (Beef sticks)

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

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

Enchiladas – Enchilada Sauce

(No photo, demolished. Was amazing!)

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

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

Shredd. Chedd. Cheese

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

KETO Seafood Salad

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

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

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

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

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

Pot Pie

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

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

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

Sweet Thai Mock Noodles

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

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

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

Asian Wraps

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

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

Slurry: 1T Cornstarch + 1T Water

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

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

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

Juicer Recipes

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

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

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

Tay’s Tim’s Lasagna

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

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

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

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

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

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

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

White Chicken Chili

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

1c Sour Cream (Later)
1/2c Half n Half or Heavy Creamer (Later)

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

*Notes: You can just add more Half N Half. Also, I swapped Butter Beans with Jalapeno Bacon Beans from Fleet Farm, it was amazing!

Potato N Leek Soup

(Photo to come. Was AMAZING!)

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

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

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

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

tTt II’s Mushroom Pizza

Preheat oven and Pizza Stone to 400-425.

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

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

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

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

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!

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

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

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

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

Simple Roast

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

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

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

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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.

Chinese Steak & Vegis


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.

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:
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

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

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.

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!

Among Many Other Things, here’s ONLY a Few:

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


Chicken Legs, Skin Removed

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

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. 

Tasty QUICK and EASY Green Beans

With MASS amounts of Green Beans growing, we were able to can a bunch, ANNND make a lot of side dishes… With MORE TO COME! We even did a green bean version of our Asparagus Recipe, here. Check them all out on our Site! Search: Green Beans

Fresh Green Beans, cut off ends
1/2T Butter

1/2 Beef Broth Cube, crushed
1/4c Water
Good Sprinkle of Minced Dried Onion Flakes
Shake of Garlic Powder
Shake of Pepper

Add Butter to Pan. Add in Beans, cover, cook some. Add in rest. Cover, COOK DOWN til juices are just about gone. Serve up this deliciousness!

Please, help if you can. Even the Smallest of Donation is SOMETHING!

This past weekend as we were all going along with our business… Someone lost a Child. A Sudden and Unexpected Life Changing and Life Altering Moment that only contains Sadness and Heartbreak. Please… Anything to make this process easier would be EXTREMELY appreciated! A loss is always horrible… A loss of a child is unbearable. Please… Help, help them. I’m sorry this happened to such a “Bright Star” and such a great Mother…You, her friends, and your families are in our thoughts and Prayers.
Please, any donation… NO MATTER HOW SMALL… Is SOMETHING! And, very much appreciated:
Help a family with the sudden and unexpected costs of giving one’s own Child the Memorial ANY Parent would want for a Life Celebration and a Goodbye for their Precious Child.

Creole Crab and Potato Salad


Cooking Potatoes:
5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Pepper
1/4tsp Sea Salt

3/4c Miracle Whip
1/2tsp Worcestershire
1tsp Lemon Juice
1tsp Paprika
1tsp Mustard
1.5-2T Sweet Relish

3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)

Boiled Eggs, sliced
Shredded Cheese

For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes

Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).
I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.

Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).

Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.

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