Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

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

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

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

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

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

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

Advertisement

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.

Loaded HEALTHY & BENEFICIAL Tuna & Mandarin Orange Salad with a DEVINE Balsamic Wasabi Dressing

HEALTHY and BENEFICIAL!

1 can Tuna in Water, drained
– 1/4tsp McCormick’s Montreal Steak Seasoning
1/2c Crab (Optional)
3/4c Mandarin Oranges
1-2T of REAL Bacon Bits
1/4c Beet, Grated (These can get messy!)
1c Cucumber, matchstick cut
3/4c Red Onions, sliced thin
Grated Parmesan Cheese (Optional, I forgot)
Lettuce/Spinach to desired amount
Seasoned Texas Croutons

Dressing (Premix):
1.5tsp Kikkoman’s Wasabi Sauce
1.5T Balsamic Vinegar
1/2T Soy Sauce
1/4tsp Sesame Oil
1/4tsp Lemon Juice (100% Fridge Kind)
1/2T Extra Virgin Olive Oil
1T Organic Grade B Maple Syrup (Benefits- USE!)
1/16tsp Sea Salt

Drain Tuna. Stir in McCormick’s Montreal Steak Season. Allow to set some and Marinade while prep rest. Premix Sauce, set aside. Cut up Rest (To your desired taste). Toss in Bowl Serve up and drizzle a little Dressing and add a few Croutons. Enjoy!


CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

tTt’s LOADED Ham N Cranberry Salad with Tay’s DEVINE Balsamic Dressing

LOW CALORIES LOW CARBOHYDRATES – AMAZING Flavor!

Tay’s Balsamic Dressing:
2T Balsamic Vinegar
1/2T Extra Virgin Olive Oil
1/4tsp Lemon Juice (Fridge 100% kind)
1T Honey Mustard
1T Maple Syrup (Organic Grade B)
1/16tsp Sea Salt
1/8tsp Pepper
1/8tsp Mustard Powder
1/4tsp Greek or Italian Season (I did Italian)
–
Lettuce
Romaine Lettuce
Ham
Dried LESS SUGAR Craisins/Cranberries
Cubed Cheddar Cheese
Red Onions, sliced
Mushrooms, chopped
Canned Basil Oregano Tomatoes, drained well
Sprouts
Cucumber, sliced, quartered

Cut all up to desired consistency. Premix Dressing. Allow to set about 10-20minutes. Drizzle over Salad. A LITTLE GOES A LONG WAY!!!

Notes: Organic Maple Syrup (Grade B) has Many Benefits! As do Sprouts! Use them!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Ballsy Balls (Balsamic Meatballs with Spinach and Vegetables)

Meatballs:
2lb Lean Beef
2 Eggs
1/3c Shredd. Mozzarella Cheese,  minced
Mix below 7 ingredients and then add to above:
3T Balsamic Vinegar
3T Soy Sauce
1.5tsp Red Wine Vinegar
1/4tsp Sea Salt
3/4tsp McCormick’s Montreal Steak Seasoning
1.5T Mayo
1.5T Grated Parmesan Cheese
–
1T Extra Virgin Olive Oil
1 bag Spinach (At LEAST 4c)
1/4 large Red Onion
2c Mushrooms, or more to taste
1/2 Red Bell Pepper, or more to taste
1c WHOLE Cherry Tomatoes

Mix/Form Meatballs.
In a pan that’ll fit it all…Heat. Add Oil. Brown Meatballs, about 4 minutes on each side.
Top with Vegis, Spinach on way top. Cover. Simmer about 8-10 minutes. CAREFULLY, place a few Meatballs onto top, from bottom (Pretty much a slight mix… You don’t want to ruin meatball forms. Just enough to get some of those vegis down into it.). Simmer another 15-20minutes. Then, cook, uncovered,  15 minutes at a higher heat (This helps to cook down the liquid some.).

Notes: You can up the amounts of vegis.
I used Mayo. Milk or Sour Cream may work. Tho, I have yet to try.
Many stems-offs from this recipe. Adding sauce with noodles, etc.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Pestered Porky Shrooms N Maters (Balsamic Pesto Pork w/ Cherry Tomatoes, Mushrooms, & Onions)

Pork Chops (I use bone-in. Chicken works. Pork is BEST!)
Cherry Tomatoes, whole
1 pkg. Mushrooms, halved
Onions
Moz. Cheese small cubes (Optional- I skipped)

Marinade:
2.5T Balsamic Vinegar
1T Soy Sauce
3T Pesto
1/4tsp Mustard Powder
1/4tsp Pepper
1/4tsp Sea Salt

Marinade Pork Chops AND Cherry Tomatoes for 6 hours. Be sure to flip now and then (Don’t puncture tomatoes).
Heat skillet. Add a TINY amount of Extra Virgin Olive Oil. Cook Onions and Mushrooms for few minutes. Add in Chops and Tomatoes with about 1T of extra Marinade. Cook til chops are done AND uncover near end to cook down the juices!!!
Serve on plate with a few diced Moz. Cheese Cubes (Optional, I skipped). ON SIDE, serve with Horseradish Sauce.

Horseradish Sauce (For side!):
4T Sour Cream
1T Prepared Horseradish
1tsp Dried Parsley
1/8tsp Garlic Powder
1/8tsp Mustard Powder
1/8tsp Sea Salt
1tsp Lemon Juice (Store shelf kind)
1tsp Red Wine Vinegar
1tsp Fresh Chives

NOTES: If using Chicken. I would cut into chunks before marinading.
Cooking in progress:
OPTIONAL to Grill!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
Similar Posts:

For Recipe Click Here – WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

For Recipe Click Here – 5 ChinaMen Porkinador (A TOP RATED – Chinese 5 Spice Marinade)

For Recipe Click Here – Pork w Red Pepper Relish

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Pestered Chicks N Pigs Rollin in Cheesy Piles (Pesto Chicken Bacon w/ Asparagus over Cheesy Rice N Peppers)

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

 

Ballsy Pig Pies (DELICIOUS Balsamic Bacon N Berry Pizza)

AMAZING Pizza! A favorite in our house… Kids included!

Soft Flour Taco Shells (I used Baja Cafe Burritos)
–
Pizza Sauce:
2T Balsamic Vinegar
1/2T Sweet Chili Thai Sauce
1/16tsp Garlic Powder
–
Toppings:
Baked Bacon, cut to pieces
Shredded Mozzarella
Red Onions, sliced thin
Spinach, rough chop
Dried Sweetened Cranberries *See Notes
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley

Bake Bacon on foil in pan at 450 (Preheat not needed) for about 12-15minutes.
Heat up a Sauce-Pan on stove top. Pour in Balsamic Vinegar. Cook down some. (Mine was quick to cook down!). Turn off heat. Add in Chili Sauce and Garlic. Stir, gettin all that Balsamic.
BUTTER FLAVOR COOKING SPRAY Baking Pan. Lay on Taco Shells in pan.
LIGHTLY/Barely brush sauce onto Soft Shell. Top with Shredd. Cheese. Top with Onions, Spinach, Bacon, and Cranberries (See Notes). Sprinkle with Grated Parm. Cheese and Parsley. Bake 450 for about 8 minutes.

*NOTES: You can choose to use Fresh Strawberry Slices in place of Cranberries. Strawberry Jam can be “Tried” in place of Sweet Thai Chili Sauce (I suggest trying chili, tho!) This recipe made two Burrito Shell Size Pizzas worth. Regular Pizza Crust can be used. I chose shells to cut calories and carbohydrates.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Bacon Berry Smoothered Chicks (Chicken topped with Balsamic Strawberry and Bacon Glaze) Chicken

Chicken Breasts, thawed

CHICKEN Marinade (4 hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/2tsp TO 3/4tsp Cumin
1/8tsp Ginger
1tsp Onion Flakes
1/8tsp Sea Salt

Balsamic Bacon & Strawberry Glaze:
1/3T Butter
1c (Plumply filled) Strawberries, sliced
1/8tsp Vanilla (Optional)
1/8tsp TO 1/4tsp Brown Sugar (Optional)
2.5T Balsamic Vinegar
2-3 Bacon Sliced, baked and crumbled

Mix marinade in ziploc bag. Add in desired amount of chicken. (We did “About’ 2lb./3 good sized breasts). Mix around occasionally. Marinade about 4 hours. CHARCOAL GRILL chicken (It’s best that way). Top with Glaze.
Glaze: I bake bacon in foil (450 for 15minutes- No need to preheat). Cool, crumble.
In pan, heat butter. Add in Balsamic Vinegar. Bring to boil for 1 minute, stirring. Add in rest. Cook down some. Top over cooked chicken.

Notes: Vanilla and sugar is optional. Maybe you want to skip the extra sweetness. Adults like it skipped, kids like it with. Also, adding 1/4tsp bacon grease to glaze cooking, is optional. We skip.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

BalsBerry Chicks N Poppy Seed Slawad (Balsamic Raspberry Chicken w/ Poppy Seed Coleslaw Salad)

Thawed Chicken Breasts or LEGS
–
1/3c Raspberry Preserve (Try Healthify w/ 1/3c Fresh Raspberries, mashed)
1/4tsp Lemon Juice (I use concentrate kind)
1tsp Dried Mint
1.5T Balsamic Vinegar
1T Soy Sauce
1/8tsp Sea Salt

Premix sauce. Place aside til use. OPTIONAL: I marinaded chicken with Brush of White Vinegar and a sprinkle of McCormick’s Montreal Steak Seasoning.

A few ways to cook:
1.) Grill Chicken (Best on Charcoal- See tip below). Near end, brush well with sauce (Save 2T for preserving brush-on). Flip, brush other side. Allowing each side to cook few minutes. Brush rest on RIGHT BEFORE serving.
2.) Add chicken to foil. Pour over sauce. Bake at 450 til done.
3.) Brush legs with sauce 30minutes prior to cooking (Great time to heat grill), SAVING 2T sauce for prior-serving brushing. Grill. CHARCOAL’S BEST! (Check out grill tip below)- Careful cooking- This method, the sauce gets a slight char.

Notes: Healthify this using 1/3c Fresh, crushed Raspberry.
Grill Tip:

Served with Poppy Seed Slawad (Poppy Seed Coleslaw Salad):

MAKE THIS using Coleslaw (As we did). Or SKIP Coleslaw and: Try over Bow Tie Noodles (For Pasta). Or make into a Chicken Salad (Skipping Coleslaw and Adding Chicken Chunks- Top onto buns/wraps). Or Lettuce (For salads). MANY IDEAS!!!

3/4 TO 1c KRAFT Creamy Poppy Seed Dressing (I did 1c)
2T Mayo (Optional)
1/2c canned Mandarin Oranges, drained
1/2c Strawberries, sliced
3-4 slices Bacon, baked/crispified, crumbled*
14 oz. bag Coleslaw Mix (Or: Bow Tie Noodles/Chicken/or Lettuce)
1/4c Carrot, grated
1/4c Sweet Red Bell Pepper, chopped small (Optional)
Lil shy 1/2c Onions, chopped (I believe I did Red)
– Top with Shredded Cheddar Cheese
– Top with 2-3T Honey Roasted Sunflower Sesame Seeds

I bake Bacon on foil, in the oven at 450 for about 12-15min. (No need to preheat). Once cooled, crumble. Toss all, EXCEPT, last 2 ingredients. Then, top with Shredd. Cheese and Sunflower Seeds. Serve.

*Notes: I sometimes drizzle 1/4tsp Bacon Grease into salad, especially if I’m using the lower count of bacon pieces (3).
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
Similar Posts:

For Recipe Click Here – Chicky Chickies (AMAZING Chicken Salad)

For Recipe Click Here – Woo Woo Chickin Chickin Woo Woo Chicken Legs (Mustard Legs and EASY BBQ Legs)

For Recipe Click Here – Orange Teriyaki Chicken

For Recipe Click Here – Sweet Chipotle Chicken

For Recipe Click Here – Tay’s Wasabi Orange Legs

 

 

Balsamic Pork Wraps

Lower Carb Low Calorie

Pork Chops
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.

You can choose to wrap. Heat skillet. Spray well with Butter Flavor Cooking Spray. Brown all sides.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!