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.

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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

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

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.

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!


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