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
–
Sauce:
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…

Advertisement

Gumbo Sloppos (Version of Sloppy Joes)

2.5lb Beef, Brown while adding nice amount of:
Salt, Pepper, Onion Powder, and a lil Garlic Powder
Drain grease. Adding in:
Few more shakes of above seasoning, to taste
1/4-1/2 Small White Onion, minced
Few good Splashes of Worcestershire
5T Ketchup *See Notes
1T Brown Sugar
3/4 small can Tomato Paste

*Notes: You can try Chili Sauce (Heinz, NOT sweet!). I used Ketchup.
(I’ve used half beef w/ half ground deer meat ground with pork fat)
LEFTOVERS make for an amazing shepards pie!
Add in grated carrot, peas, and corn. Top with Mashed Potatoes and Mexi Cheese (Not the seasoned Mexi Cheese!)

—
Another Version:
1.5-2lb Beef
Few good shakes of Garlic Powder
Shake of Onion Powder
Good shake of Him. Salt
Good shake of Pepper
A lot of good splashes of Worcestershire
4oz. Tomato Sauce
2 cans Chicken Gumbo Soup
1T Brown Sugar
4-5T Ketchup (Optional. Try first. You might like it here.)

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.

Tay’s Tim’s Lasagna

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

Directions:
Preheat oven to about 375.
Sauce*:
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.
Layer on OVEN READY Lasagna Noodles.
Top with:
Sauce
Moz. Cheese
Nice amount of PARMESAN (Store shelf kind)
THEN:
Noodles
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)
THEN:
Noodles
Sauce
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.

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.

Lazy Salisbury- Instant Pot

10 frozen Beef Patties
2c Beef Broth (I use heated water + Cubes, dissolved)
Few good splashes of Worcestershire Sauce
1tsp Yellow Mustard
1lb. Mushrooms, sliced
–
8T McCormick’s Brown Gravy Powder

In the Instant Pot, add Broth, Worcestershire, and Mustard. Whisk some. Add in patties. Top with Mushrooms. Pressure Cook with seal on for about 18-20 minutes. Remove Patties. Add in Brown Gravy Powder, whisk. Bring to boil using Sautee. Add Patties back in. Use Slow Cooker Button on Low for about 10 minutes.

Serve as is, over Vegis (Celery/Carrots/Potatoes or Peas/Brussels), or Mashed Potatoes, or Biscuits.

McCormick’s Brown Gravy Mix is 4carbs/1T. Use whole beef patties (No breadcrumbs)/0Carbs. That’s about 7 carbs/Serving (2patties+Mushrooms per serving)

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!

Mushroom Cheeseburger Egg Rolls

1 lb. LEAN Ground Beef (Turkey Meat can be used)
1 small Celery, minced small
ALMOST an entire 8oz. Pkg. Bella Mushrooms, chopped up
1/4c Onion, chopped
Splash of Soy Sauce
A few GOOD splashes Worcestershire (I want to say I used about 3T)
2tsp Yellow Mustard
Good sprinkle of Garlic Powder
Good Sprinkle of Onion Powder
1.5T dried Oregano
1/4tsp Sea Salt, or more to taste
 – Cook all, and, cook down juices. Once done mix in:
3T Parmesan Cheese (Store shelf grated kind)
–
Egg Roll Wrappers
Toppings:
Shredded Cheddar Cheese
1/2tsp Relish, in each roll

Coleslaw Mix (Premix):
1c Coleslaw
2-3T of Ken’s Sweet Vidalia Onion Dressing (USE!)

Cook Beef Ingredients, cooking down all juices. Add in Parm. Cheese.
Premix Coleslaw Mixture.
On Egg Wrapper, spread THIN line of Relish. Top with Beef Mixture, then, sprinkle with cheese. Then, top with 1-2T Coleslaw Mix. Wrap. You can use egg wash to fold it in place, but, I just use water, rubbed on with finger. Wrap. Butter Flavor Cooking Spray tops and bottoms of Egg Rolls. Brown each side of Egg Rolls. Sprinkle with Garlic Powder OR a lil of Garlic Salt (I use powder).
Serve with a Side of Ketchup.

Other cooking options: Egg Wash and Bake. Or Air Fryer.
Also, I use A LOT of Mushroom in beefy meals to help cut meat down. Healthier and you wouldn’t know the better, if it’s cooked in with it. It helps.

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese
–
Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:

Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)
–
Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.
–
Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

TAYco Seasoning (BEST Taco Season EVER!)

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

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

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

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

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

Chinese TAY-Rolls (Egg Rolls)

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

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

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

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

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).

Loaded Roast over Mashed Taters

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole
–
Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).

—
Similar Posts:

For Recipe Click Here

For Recipe Click Here

TONS of Recipes – Get the Most of Your Roast

For Recipe Click Here – Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage)

 

Not another Cabbage Soup! Cabbage and Beans

1 Beef Shank
1/4-1/2 lb Turkey Kielbasa
1 lb Dried Kindey Bean
8c Water
6 Vegetable Broth Cubes (6c worth. Or, more to taste)
Head Cabbage
1 can Stewed Tomatoes, undrained
1/2 sm can Tomato Paste
1c Carrots
2 Celery Stalks
1 sm./med. Onion
1/4c Green Onions (Optional)
1tsp Paprika
2 Dried Bay Leaves
1tsp Tony’s Creole
1tsp Garlic Powder
1/2tsp Dried Thyme
1/4tsp Pepper

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low til Beans are done (I cook on HIGH first 1-2 hours, then, LOW.) Be sure to remove bones before eating.

Not a Cabbage Person? Kale, Spinach, etc.Optional to up the Broth Cubes, or use 1/2 Beef Cubes 1/2 Vegi Cubes. Endless Ideas for this Beneficial Dish!
—
Similar Posts:

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage)

For Recipe Click Here – Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

For Recipe Click Here – Ol’ Rolls (Old Fashion Cabbage Rolls)

For Recipe Click Here – Pork N Kraut Cabbage Rolls 2

For Recipe Click Here – tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)

For Recipe Click Here – Enchi-Cabbage? (Smothered Cabbage Enchiladas)

 

Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

Tay’s Alfredo Beef-sta (Tay’s Alfredo Steak w/ Rice Noodles)

1 Steak, sliced thin
1/2 pkg. Frozen Bell Peppers/ Onion Mix
1c Mushrooms, chopped
1/2T Fresh Garlic, minced
1 Celery Stalk, minced
2T Soy Sauce
1T Worcesterchire
1tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp McCormick’s Montreal Steak
–
1 jar Alfredo Sauce (Add last)
–
Rice Noodles (Or Noodle of Choice)
– About 6c Water + 2 Beef Broth Cubes, crushed (For Noodles)

Butter Flavor Cooking Spray Pan. Cook Steak with Vegis, Soy Sauce, Worcestershire, and Seasons. Cook down Juices. Then, add in Alfredo Sauce. Simmer a few minutes. Cook Noodles per Instructions (I cooked in part water, part Beef Broth – 6c Water + 2 Beef Broth Cubes, CRUSHED. I also add about 1/2tsp Extra Virgin Olive Oil to water to help Noodles w/ sticking). Drain. Serve Noodles and Sauce to consistency desired. Lil Sauce goes long way.
–
OPTIONAL STEP (I skip): Especially, if using Penne Noodles: Cook Noodles, drain. Mix in Sauce, to desired consistency. Add to Butter Flavor Cooking Sprayed Baking Dish. Sprinkle top with Italian 6 Cheese (Optional), then a little Grated Parmesan Cheese. Bake/Broil til cheese is melted! Or, just top each bowl.
 **TURN THIS into a LASAGNA. Use ZUCCHINI Noodles- Lower Carbs/Lower Cals **
–




Healthier? Try using Zucchini Noodles for Lower Calories Lower Carbohydrates! Or TURN THIS INTO A LASAGNA! I’d Double Sauce Recipe. USE ZUCCHINI NOODLES!

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

Porter Burger served with Creole Sweet Tater Fries (Ultimate Stuffed Burger fit for The Porter served with Creole Sweet Potato Fries)

Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)

Meat Mixture:
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1T Worcestershire
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/2tsp Paprika
1/2tsp Pepper
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)
–
Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)

Saute Vegis:
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce

Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice

First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)


–
*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dill
(Seasons can be altered to taste)

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Tasty Tangy Burger

2 lb. Ground Beef
1T Balsamic Vinegar
1T Red Wine Vinegar
1T Soy Sauce
1/2T Worcestershire
2tsp Dried Oregano
1/2T Dried Parsley
1/2tsp Garlic Powder
1/2tsp Pepper
1/4tsp Sea Salt

Mix, well, above. Allow to set a few minutes. Form Burgers. Cook. Serve on Bun with Toppings of choice.

(I originally did 1.5T, each, of: Balsamic Vinegar, Red Wine Vinegar, and Soy Sauce… But, thought it could be cut back to 1T… So, to your taste.)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix
–
Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)
–
Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).


Balsamic Garlic Spread/Dressing:
2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.
—
NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Steak Soup (A Steak Soup that Actually… TASTES LIKE STEAK!)

Extra Virgin Olive Oil
1 Sirloin Steak (I threw mine in frozen)
4 Beef Broth Cubes
2 Herb Ox Beef Broth Pkts. (Or use 2 more Beef Cubes) *SEE NOTES
6c Water (1c per 1Broth)
1T Soy Sauce
1/2T Worcestershire
About 1/8tsp Liquid Hickory Smoke
1tsp Dried Oregano
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/8tsp Sea Salt
1.5c Mushrooms, sliced
1 nice sized CUP Onion
1 Celery, halved long way, sliced
1/4c thawed Frozen Peas (Last 30min.) *Optional, I forgot
–
2c uncooked Egg Noodles (Last 30 minutes, about)

LIGHTLY/BARELY brush Crock Pot with Extra Virgin Olive Oil (A LITTLE)-Yes, do! Add all, except Peas and Egg Noodles. Cook on LOW for 6 hours. Last 30minutes, add in THAWED Peas and Egg Noodles. Once Noodles are soft. Eat. OPTIONAL to add 1tsp of Horseradish Topping to each Bowl Served (Recipe Below). House was split on that.
Being Lazy and forgetting to thaw, I just threw a Frozen Slab of Sirloin into the Crock. Once thawed, I cut into cubes, and added back to crock. Tasted just fine. 
* NOTES: In an attempt to cut “Some” Salt, I used 2 Herb Ox Beef Broth Packets in place of 2 Beef Broth Cubes. Herb Ox is a NO SODIUM Broth. You can VERY WELL use Beef Broth Cubes in it’s place. So, 6 Beef Broth Cubes, if skipping Herb Ox.
–
Optional Soup Topper (1tsp, or more, per Bowl Served) 
1T Prepared Horseradish Sauce
4T Sour Cream
1/8tsp Mustard Powder
1/2tsp Lemon Juice
1tsp Red Wine Vinegar

Mix Soup Topper Ingredients, well. Top a tsp, or more, onto bowl of Soup served.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
Similar Posts:

For Recipe Click Here – The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

For Recipe Click Here

For Recipe Click Here – Tear Jerker Soup (Delicious Onion and Sausage Soup)

For Recipe Click Here – The Juiciest Burger Soup (Cheese Burger Soup)

For Recipe Click Here – Moo Shroom N Barley Soup

For Recipe Click Here – Cow Pie Soup (Beef Pot Pie Soup)

For Recipe Click Here – Fungi Soup (Mushroom Soup) – Only Soup a Fun Guy can Get a Life and Grow Up!

For Recipe Click Here

 

 

 

Steak Fry with Rice Noodles

1 lb Steak, sliced thin*
Sesame Seed Oil, a LITTLE for frying
1 pkg. Frozen Pepper Mix (Sweet Bell Peppers and Onions)
–
Sauce:
1/2c Water
1 Beef Broth Cube, crushed
2T Soy Sauce
1-2T Hoisin (I did a lil over 1T)
1/2tsp Brown Sugar
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dried Oregano
1/4tsp Sea Salt
–
7 oz.- 9 oz. Rice Noodles, or more to taste
Water
1/4tsp Sea Salt
Splash of Sesame Seed Oil

Mix Sauce ingredients. Set aside.
In a pan, add a little Sesame Seed Oil. Add in Steak slices. Cook a lil bit. Add in Pepper Mix, cook a lil bit. Then, add in Sauce (Especially, if it starts needing liquid to cook-Burning). COOK DOWN SAUCE, stirring frequently.
Bring Water, Sea Salt, Sesame Seed Oil to a boil. Add in Noodles, shut off heat, cover, according to instructions. Drain WELL.
Add Noodles to Sauce, to consistency desired. Eat.

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Mexi-ed Layered Taters

Having leftover Layered Dip, it was used to amp up some potatoes.

Potatoes (We use Red or Fingerling), halved, Boiled or Baked*
Leftover MEXICAN LAYERED DIP
1 lb. Ground Meat (Turkey or Beef) *Optional
1/2 pkt. Taco Season *Optional
Pico De Gallo

Bake or Boil Potatoes. Brown Meat, if using. Season with Taco Season. Top over cooked Potatoes. Top with some Layered Taco Dip. Add some Pico De Gallo. Done. Eat.
Try with tTt’s Spuddy Buddies !!! 
*Optional to season and bake potatoes. Or, boil. Or, Even top over mashed potatoes! Or, Tater Tots!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us! 

REPOST – tTt’s Sauce (The BEST SAUCE!)

An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.
–
Great on Pizzas, as well! BEST PIZZA You Will Ever Have:

LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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!

Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes
–
Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese
–
Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.
–

On Bread/ Buns/ Hoagies of Choice:
Low Carbs? Try Lettuce Wraps:

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

Scalloped Loaded Cheese Burger

Potato Slices *SEE NOTES (I used about 2-3 Russets)
1.5lb Pork (Chow Mein Style)*
1/2c Water
1 Beef Broth Cube, crushed
1/2tsp McCormick’s Montreal Steak Seasoning
1/8tsp Celery Salt
1c Onion, chopped
1c Mushrooms, chopped
1 can Cream of Mushroom, undiluted
2T Mexicana Crema
1/2c Shredded Cheddar Cheese

Cook meat with mushrooms, onions, beef cube, seasons, and water. Cook down most juice. Stir in cream of and crema. Spray baking dish with Butter Flavor Cooking Spray. Microwave WHOLE potatoes for about 2 minutes *See Notes. Slice potatoes. Layer pan with potato slices. Top with half of meat mixture. Top with more slices. Top with rest of meat mixture. Then top with cheese. Bake at 425-450, covered, for about 40minutes.
Serve with side of Salad, kids like piece of Garlic Toast, & Fruit/Dessert.

Notes: QUICK COOKING TIP: To quicken potato cooking, microwave WHOLE potato for few minutes, BEFORE slicing. Then slice and use. 
Chicken, Beef, Turkey meat can be used, as well.
You can amp with olives, corn, top with fried onions. Endless options! We like above, as is.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Cheesy Explosives (Fallen Apart Cheese Burger)

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced
–
Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tatered Tacos (Potato Taco Dish)

Potatoes, sliced ..OR.. Southwestern Hash Browns (Pepper/Onion kind)
Shredd. Cheddar Cheese
About 1c Lettuce or Spinach, minced (I used spinach)

Cheese Sauce:
3/4c Salsa con Queso
1/2c Shredd. Cheddar Cheese
1/4c Crema Mexicana
1/2T Butter
1/8 Cayenne

Meat Mixture:
1 lb Ground LEAN Turkey Meat*, browned & seasoned with:
1 Taco Season Pkt., skip water (Or homemade recipe)
1/4tsp Paprika
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4c Salsa (Add at end of cooking)
1/2c Black Olives, chopped
3/4c FRESH Romas, diced
1 sm. Onion, minced

Simmer, stirring frequently, sauce ingredients in pan til melted. Layer bottom of Butter Flavored Cooking Sprayed baking dish with potato slices (1 layer enough to completely cover bottom) or 1/2 hashbrowns. Top with 1/2 cheese sauce and 1/2 meat mixture. Sprinkle LIGHTLY with a little Shredd. Chedd. Cheese. Top with 1/2 minced spinach. Layer more potatoes (1 layer) or hashbrowns, then rest of sauce and meat. Top top with Light sprinkle of cheese (Optional) and shredded lettuce/Spinach. Bake, covered, 375-400 for 45min- 1hr. Last 15-20minutes I uncover. Topping with Sour Cream is optional.

Notes: Beef or Chicken works.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Italian Sausage Submarines (Italian Sausage Subs)

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos
—
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

 

Easy Breezy Stewy (EASIEST Hearty Stew)

Our NEW Go-To Stew Recipe. AMAZING!

About 1.5 lb Large Cut (I used Pork! Was GREAT!)
2c Water + 2 Beef Broth Cubes
1 can Tomato Soup, undiluted
1 Onion Soup/Dip Packet
1.5c Potatoes, diced
1.5c Carrots, sliced
1 sm. Onion
1c Celery, cut long way, sliced
1/4tsp Garlic Powder
1tsp Worcestershire Sauce
1/4tsp Pepper
1/2c Frozen Peas (Add last 30 minutes)
–
Rice for Serving (Optional)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low about 8 hours. Stirring occasionally. Serve with a few spoons of plain Rice (Optional).

—
Garlic Toast
1/2 tsp Olive Oil
2T + 1T Butter
1/2T Fresh Garlic, minced
1/4tsp Garlic Powder
1T dried Parsley
2tsp grated Parmesan Romano Cheese (Store shelf kind)
1/2tsp Dried Italian Season
1/8tsp Onion Powder
1/8tsp Sea Salt

Microwace 2T butter til boils. RIGHT AWAY, add minced fresh garlic. Set a few seconds. Then, add rest of seasoning, stir. Add in last tablespoon of butter. Microwave about 25-30seconds. Allow to set, to blend. I made when I started stew. So, it sat about 8 hours prior.
Cut bread. Microwave few seconds to soften/melt spread. Brush onto bread. Bake 425 for about 10minutes, or til toasted. Flipping 1/2way.
Cheese Bread: Sprinkle with cheese (We use Moz. or Italian) after 1/2way flip.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Cow Pie Soup (Beef Pot Pie Soup)

A name with a DIFFERENT meaning! A Pile of Hearty Beefy Deliciousness!

1lb TO 1.5lb. Ground Beef, browned*
1 pkg. McCormick Brown Gravy
1 can Cream of Mushroom
4 Beef Broth Cubes + 4c Water
2 Vegetable Broth Cubes (2c worth) + 2c Water
1/4c Water
1c, overfilled, Onions, cut
1.5c Carrots, sliced
1 + 1/4c Potatoes, diced
2 Celery, cut long way then sliced
1/2c frozen Peas (Added last 30minutes)
1c, overfilled, Mushrooms
1tsp Dried Parsley
1/4tsp Red Pepper Flakes
1/4tsp Pepper
1/4tsp Garlic Powder
Shredded Provolone Cheese (Top each bowl)

Butter Cooking Spray crock. Add all, except peas. Add peas last 30minutes. Cook on low, stirring frequently, for about 6-8 hours.

*Notes: I used ground Beef… You can use Ground Turkey, cooked. Or Beef Stew Meat. Or Steaks. Or Pork Chops.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Spanish Popeye Soup (Chorizo Spinach Soup)

2c Vegetable Broth (I used Knorr’s Cubes+Water)
2c Chicken Broth Cubes, crushed + 2c Water
2c Beef Broth Cubes, crushed + 2c Water
1/2lb Ground Chorizo, cooked
3c Spinach, chopped
1 can Chickpeas, drained
1 Sm/Med Onion
1/2c Celery, Halved long way and sliced
1 Carrot, grated
1T Dried Parsley
1 Garlic Clove, minced
1/4tsp Pepper
1/4tsp Cumin
1/4tsp Coriander
A lil shy 1/8tsp Sea Salt *Optional
–
Toppings: 1tsp Crema Mexicana, per bowl (YES! Don’t Skip!!!)
Optional Toppings: Shredded Cheese, Roma Tomatoes, diced (I skipped tomatoes)

Cook Chorizo. Butter Flavor Cooking Spray Crock. Add all. Cook on low 6 hours. Serve each bowl with Crema.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)

Added a New Recipe to Our Post:  Get the Most of Your Roast !
“Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)”

1.5-2lb Pork Shoulder (Or Large Cut of Choice)
1.5 TO 2 cans Cream of Mushroom, undiluted (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced
–
Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve over biscuits*, I used fridge biscuits, sprinkled pepper on top, pressed outward to enlarge some (And to kinda press in pepper), bake accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

— Check Out Our Post: Get the Most of Your Roast for this and MANY MORE Recipe Ideas for your Large Cut Meats —

Loaded Mock Potatoes (Cauliflower):
Head of Cauliflower (Diced Potatoes CAN be used)
Extra Virgin Olive Oil (EVOO)
1/4tsp Pepper
1/8-1/4tsp Sea Salt
1/4 Garlic Powder
Sauce:
1tsp Dried chives
1/3c Sour Cream
1/3c Salsa Con Queso + 1T to toss at end
4-5T REAL Bacon Bits
1/4tsp Cajun Season
1/4 Cheese and Garlic (Corner’s Market from Fleet Farm)
1/4c Shredd. Cheddar Cheese

Premake sauce, place in fridge til use. Break up cauliflower and remove tough stems. I place EVOO in spray bottle, add a lil water… Spray cauliflower (Spreads more for less use). Sprinkle with sea salt, garlic powder, and pepper. Bake 375 for 20minutes, uncovered. Remove, toss with cheese sauce. Sprinkle cheese over. Bake 10 more minutes.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Chinese Cabbage Rolls- 2 Versions

LOW CARB. LOW CAL. – Two ways to enjoy these! House was split on favorite version, but, undeniably, both great! (Photos Below)

Head of Cabbage, boiled, leaved removed
Meat Filling:
1 lb. Lean Ground Chicken
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Sesame Seed Oil
1T Parmesan Cheese (Grated store shelf kind)
1/4tsp Pepper
1/2tsp 5 Spice Season
1/2tsp Garlic Powder
1/2c Mushroom, minced
1/2c Onions
1/2 can Bean Sprouts, drained, cut in half
1/3c Water Chestnuts, quartered
1/3c Shredded Moz. Cheese, chopped more
1 Egg

Mix well the soy sauce, balsamic, sesame oil, seasons, and parm. cheese. Add in chicken, mix well. Add in vegis, chees, and egg. Mix well.
Cut off stem of cabbage head. Boil til leaves are tender to roll. Drain well. Roll a handful of meat mixture in cabbage leaf. Place into a baking dish, sprayed with Butter Flavored Cooking Spray.

Version 1:
-Pour 1c of beef broth over rolls (I used 1 beef cube, crushed + 1c water). Cover and bake at 450 for 55 minutes. Serve with Dipping Sauce:
1T+1tsp Hoisin
1tsp Ketchup
1T+1tsp Rice Vinegar
1T Soy Sauce
–

Version 2:
Sauce:
1/2c canned Coconut Milk
2T Soy Sauce
1T Balsamic Vinegar
1/4tsp Coriander
1/4tsp Red Pepper Flakes
1/4tsp Sesame Seed Oil (Honestly, I don’t think I added it. Your call.)
-Pour sauce over cabbage rolls. Bake, covered, at 450 for 55minutes.

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