Mexi-Style Meal (Steak Tacos, Beans, Rice)

Marinaded Steak Tacos, Spicy Frijoles charros (Made with Red Beans), and Cilantro Lime Rice.

Steak Marinade:
1lb. Steak
1 Beef Broth Cube, crushed
1T Dried Oregano
1tsp Cumin Powder
1/4tsp Him. Salt
Good shake of Pepper
1 Large Garlic Cloves, minced
Good shake of Onion Powder
PEEL of 1 Mandarin Orange
–
Organic Cold Pressed Coconut Oil
1/2pkg, or so, Fresh Sweet Mini Bell Peppers, sliced thin
1 Onion, sliced thin
1/4tsp Him. Salt, or to taste
1/3c Water (I add to ziploc bag to get left behind Marinade Season)
–
Shells, Moz. Cheese, Butter Spray

Marinade several hours in ziploc bag. After marinading, slice meat into thin, small pieces. Add Oil to pan and heat til hot. Add meat (With orange peel slices). Cook til mostly cooked. (Remove small pieces of orange peel, so they don’t get lost with peppers. Keep large ones in.) Add in Peppers, Onions, Salt, Water. COOK DOWN. Remove rest of orange peels.
Top Meat onto Shells. Add in Moz. Cheese. Roll. Butter spray skillet and wraps. Brown each side.
——–

Instant Pot Spicy Frijoles Charros (Made with Red Beans):
1c DRIED Small Red Beans
1/3c, or so, Bacon Ends, fried up (WITH grease)
1/2 can Tomatoes in Green Chiles, drained some (Get those chiles)
2.5c Water
2.5 Beef Broth Cubes, crushed
2.5T Minced Jalapeno (I used Jarred)
2T Fresh Onion, minced up
1 Garlic Clove, minced
1tsp Dried Cilantro
1tsp Cumin
1/4tsp Him. Salt
Good shake of Pepper

Add all to Instant Pot. I sautee to dissolve the cubes and quicken the heating process. Set on Pressure Cook with Seal closed for 35-40 minutes. Once done. Allow to Pressure Release on it’s own for about 10-15minutes. Release Seal. Set on Sautee and COOK DOWN JUICES, mostly.
——–

Cilantro Lime Rice:
Rice cooked in Chicken Broth, with Splash Of Lime Juice and Good Shake of Cilantro.

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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.

Instant Pot (Opt.) Steak N Mushrooms – AMAZING!

Photo isn’t the best, because, we were HUNGRY! This was AMAZING!

1 lb Steak, cut to strips
1 8oz. Baby Bella Mushrooms, WHOLE!
–
4T Extra Virgin Olive Oil
2T Soy Sauce
1T Worcestershire
2tsp SMOKY Montreal Steak Seasoning
1tsp Orrington Farm’s Beef Base Seasoning
1tsp Garlic Powder
1/2tsp Onion Powder

Cut Steak into Strips. PREMIX Marinade. Add, Strips to marinade. Toss around. Add in Mushrooms, toss around. Marinade 4-6 hours.
Add EVERYTHING to a foil bowl (Open top, I use foil, do not cover).

In the Instant Pot, Add:
– 2c Water
– 1tsp Orrington Farm’s Beef Base Seasoning
Mix Season with Water. Add in grate. Place foil bowl of Steak N Mushrooms on top (Out of water).
I have a 8qt Instant Pot. I Seal and Set to Pressure Cook for 8-10 minutes. Pressure release for couple minutes. Then, vent.
GREAT served with Zucchini Noodles.
Zucchini Noodles:
Zucchini cut to spaghetti noodles.
Light Sprinkle Noodles with Salt.
Boil Noodles 30 seconds. Drain. Pat Dry, LIGHTLY.
1/2T Minced Garlic (I let the Garlic sit in Oil since marinading steak)
1-2T Olive Oil (I let the Garlic sit in Oil since marinading steak)
Splash with few drops of Lemon Juice.

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.

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!)

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.

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!

Tay’s Baja Chicken

Great Alone, on Tacos, for Salads (As we did), or over Rice (Mexi)! Amazing LOW CALORIE, LOW CARBOHYDRATES Chicken! AWESOME Flavor!!!

Marinade (I believe I did 1.5-2 lbs.- 6hrs):
1 McCormick’s Grill Mates Baja Citrus Marinade Pkt.
2T White Vinegar
1tsp Garlic Powder
1tsp Chili Powder
1/2tsp Paprika
1/2tsp Onion Powder
1/2tsp Chipotle Powder

Add Marinade and Chicken to ziploc bag. Mix. Marinade about 6 hours. BEST ON CHARCOAL GRILL! Eat Alone, on Tacos, or, as we did, on Salads (To desired consistency):

Lettuce
Radish, sliced THIN (Optional)
Mushrooms
Red Onion, slivered
Carrots, matchsticked
Hard Boiled Eggs
Tomatoes
Canned Black Beans WITH Jalapeno IN Lime, drained
Buttermilk Ranch Salad Dressing
Seasoned Texas Toast Croutons
Optionals (I skipped): Avocado, Mexi Corn/Corn, Sweet Bell Peppers

Chicken Ranchinade N Vegis

This is an AMAZING Low Calorie Meal. That’s not only BENEFICIAL with Beans and Sweet Potato, BUT, AMAZING in Flavor. Great Chicken Marinade. EASY TO MAKE! This can be cooked Many A Ways! Even on Hot Camp Fire Coals! Eat as is. Or, topped with Salsa, Sour Cream, Cheese, and FRITOS. Or, on Shells for Tacos! Just Check Below for more options.

Chicken Marinade:
Ranch Packet (I used Hidden Valley)
1/2tsp McCormick’s Montreal Steak Seasoning
1T Lemon Juice (100% fridge kind)
2T Red Wine Vinegar
1tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Paprika
1tsp Chili Powder
1T Jalapeno, deseed, minced
–
About 3/4can Black Beans, drained
Sweet Potato, diced
1/2Pkg. Sweet MINI Bell Peppers
3/4 Large White Onions
1 RIPE Avocado, diced
Extra Virgin Olive Oil (Or Butter Spray)
Dried Oregano
–
Rice: 2c Rice, 2c Water, 1-2 Vegetable Broth Cubes (1-2c worth)

Marinade Chicken, in ziploc bag, about 4-6 hours (I believe I did 5hr).
Place Vegis into Foil. Drizzle about 1/2tsp-1tsp Extra Virgin Olive Oil over them. Season, WELL, with Oregano. Wrap Tightly. Place on grill a little before Chicken.
Grill Chicken SEPARATELY, right on grate.
Cook Rice in Broth (I do in Microwave, covered. Stirring half way).
Eat as is. On Shells… Optional to serve topped with SHREDDED CHEESE, SOUR CREAM, and SALSA, (EVEN Frito Chips). Most liked mixing Chicken, Rice, and Vegis together. A few liked it separate.

Cooking Option: Can be Baked! Butter Flavor Cooking Spray Baking Dish. Lay in Vegis. Top with Chicken. Cook Rice in Microwave or Stove Top (Can even stir Rice, Water, Crushed Broth Cube(s) in with Vegis for Baking). Cover with Foil. Bake til Chicken is done. Serve over Rice.
TRY IN FOILS on Hot Camp Fire Coals for EASY CAMPING MEAL!
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Easy Orange Marinade

Marinade:
1/2c 100% Orange Juice
1/3-1/2c Soy Sauce
1tsp Garlic Powder
2 Dried Bay Leaves

Marinade 5-6 hours. OPTIONAL (We do!): Remove from Marinade, drain excess juice. Place on plate. Season both sides with shake of (Choose ONE!):
-McCormick’s Brick Oven Seasoning (What we did!)
–Tay’s Chicken Rub (w/Brown sugar!)
-Or, McCormick’s Montreal Steak Seasoning
Allow to sit 15minutes. Then, Grill! (Charcoal Grill is Best!)

Eat Alone. Or serve over Rice (Cooked in Broth) with Vegis.

Sweet Chipotle Legs with Grilled Asparagus and Toast

Great for Chicken or Turkey Legs, Wings, Breasts, etc.

Marinade (1hr)(6 legs):
1T McCormick’s Montreal Steak Seasoning
3-4T Lime Juice (100% fridge kind) (I do 3!)
4 sm. Garlic Cloves, slivered

Sauce:
2T Chipotle Pepper in Adobo, minced
1.5T Lime Juice (100% fridge kind)
2T Brown Sugar
1/16tsp Sea Salt

Premix Sauce, set aside til use.
In Ziploc Bag, marinade Chicken 1 hr. BEST ON CHARCOAL GRILL!
Cook Legs. Last few minutes cooking, Brush on Sauce! Cook a minute or two, flip, brush more Sauce, cook a minute or 2… Right before serving, I brush any Sauce left, onto Chicken.
Served with Grilled Asparagus and Toast. Sprayed with Butter Flavor Spray (Or use Butter), seasoned with Salt, Pepper, (Garlic Optional). Wrapped in foil. Grilled.
We don’t even season Toast, but, you can Brush LIGHTLY with Seasoned Butter or Olive Oil (Garlic Powder, Sea Salt, Pepper, Optional: Butter Flavor Seasoning). Brown each side on Grill.
–
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory 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.
—
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Mexican Marinaded Chicken … SERVED WITH Taco Tay’s TAYter Oles

Easy! Tasty! LOW CALORIES – LOW CARBOHYDRATES, too!
Ole Season Recipe below!

Mexi Marinade (4-6 hours):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken in ziploc bag. Best on Charcoal Grill. Last hour I remove from fridge to bring closer to room temp before cooking.
Eat as is. Shred, eat over Salads, Rice, on Tacos, Fried Taco Bowls, Mole Enchiladas, etc. MANY USES!

Served with TACO TAY’S TAYter OLES:

*** TACO TAY’S TAYter OLES – Seasoning: ***
2tsp Lawry’s Seasonal Salt
1/2tsp Old Bay Seasoning
1tsp Paprika
1/2tsp Cumin
1/8tsp Cayenne Powder
–
Tater Tots, Fries, etc.

Bake or Fry Taters. Once out, season, well, immediately. Serve up.
Or, Make a Taco Dish:
In bowl, add Taters, top with Taco Meat. Then, Toppings of choice.

Tay’s Chick Rub – Tay’s Sweet Honey BBQ Recipe, as well. KILLER COMBO!

Left is Tay’s Chick Rub Precooked

Right is Tay’s Chick Rub, cooked

Tay’s Loaded Taters

Season over makes, for few uses! Try over Fries. Potato Skins. Chicken. Etc. Great for indoor cooking or Grilling!

Rub/Season:
1T Chili Powder
1tsp Brown Sugar (Optional. Depending on use.)
1/4tsp Sea Salt
1/2tsp Black Pepper
1/2tsp Mustard Powder
1/2tsp Cumin
1tsp Garlic Powder
1tsp Onion Powder
1tsp Paprika
1/8tsp Cayenne
1/2tsp Fresh Lemon Peel
1 Chicken Broth Cube, crushed to powder*
1/8tsp Celery Seed
–
White Vinegar (Depending on how cooking)
–
Flour (Depending on how cooking)
Extra Virgin Olive Oil (Depending on how cooking)

Use Rub any way you’d like. For this particular recipe, I BAKED Chicken Legs. So, I:
REMOVED SKIN FROM LEGS (Easier to do when Partial Frozen!).
I Marinaded in Ziploc Bag: 6 Legs + 1/2T White Vinegar + 1-2T Chicken Rub (I skipped Brown Sugar for this particular recipe). Marinade 20min.
Add 1/2T Olive Oil to bag, toss around. Sprinkle in half of 1/2T Flour in the bag, toss. Add other half, toss. Set in fridge for about 20 minutes.
Butter Flavor Cooking Spray baking pan. Bake, uncovered, at about 425-450 for 18minutes, flip, bake another 12-18minutes, or til juices run clear.
I tossed cooked Chicken with Tay’s Sweet Honey BBQ Sauce (Recipe below)!

If Grilling: Marinade 1hr. in Ziploc Bag: 6 Legs + 1/2T White Vinegar + 1-2T Chicken Rub. Grill. Eat alone, or, Optional, to toss with Sauce (BBQ, Buffalo, etc.)
Also, try the Rub Recipe for Tay’s Loaded Taters!

NOTES: Brown Sugar: If I’m doing a BBQ Chicken, or Sauce Toss, I skip Brown Sugar. Usually only use if just doing Season with Oil/Butter. Also, USE the crushed Chicken Broth Cube. Lots of famous seasons contain Meat Flavoring/etc. It’s GREAT!
–

*** *** Tay’s Sweet Honey BBQ *** ***
3/4c Sweet Baby Ray’s HONEY BBQ
2T Honey
1/2T Brown Sugar
A lil shy of 1/4tsp Ginger Powder
1/8tsp Garlic Powder
1/4tsp Pepper
1/4tsp Chili powder
1/4-1/2tsp Lemon Juice (100% Fridge kind)(I did 1/4)

(Optional to Marinade Chicken, Either: 1-2T Vinegar + 1T McCormick’s Montreal Steak Seasoning … OR… Above Tay’s Rub Idea)
Premake Sauce. Set aside til use. Cook Chicken. Toss COOKED Chicken with Sauce. Then, serve.

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Swiss Shroom Burgers (HEALTHIER Mushroom and Swiss TURKEY Burgers)

AMAZING Flavor!!! And, Healthier than Most. But, you wouldn’t know with it’s FLAVOR!!!

Meat Mixture:
2lb. Turkey Meat (Beef can be used)
1 Mushroom Gravy Packet
1T Worcestershire
1tsp Soy Sauce
1T Green Onions, minced super small
2tsp Dried Parsley
1/2tsp Garlic Powder
1/2tsp Dried Dill Weed
1/2tsp Onion Powder
1/4tsp Sea Salt
1/2tsp Ground Pepper
2-3T Celery, minced
–
Sauteed Mushroom Topping:
1tsp Extra Virgin Olive Oil or Butter
1 pkg. Baby Bella Mushrooms, chopped
3/4tsp Dried Oregano
1/4tsp Lemon Juice (Fridge 100% kind)
1/4tsp Dried Rosemary, crushed more
–
– Toppings: Tay’s Balsamic Garlic Sauce (Recipe Here) (<-USE IT!) or Mayo, Swiss Cheese, AND FRIED ONIONS!!!
– Tay’s Redhead Flatbread (Recipe here) or Bun of Choice

Mix Meat Mixture. Allow to marinade about 20 minutes. Form Patties. Cook. Near end add on Swiss Cheese, to melt. Try with Tay’s Balsamic Garlic Sauce (Recipe Here) on Buns. Top with Sauteed Vegis. Then, Fried Onions (Optional, but delicious!).

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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.)
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Chinese Chicken with BBQ’d Cabbage

Marinade (4-8hours):
Chicken (Steak or Pork, work)
1T Sesame Oil
1/4c Soy Sauce
3T Hoisin
2T Balsamic Vinegar
1/2tsp Brown Sugar
1/2tsp Ginger Powder
1/2tsp Garlic Powder
1tsp Dried Oregano
1/4tsp Pepper
1/4tsp Sea Salt
1/2tsp Red Pepper Flakes
1/8tsp Chinese 5 Spice
–
2 pkg. Mushrooms
–
2c Instant Rice
2 Chicken Broth Cubes, crushed
–
1/2T Extra Virgin Olive Oil (For cooking)

Marinade Chicken 4 hours. LAST HOUR of marinading, add 2 Pkg. Mushrooms (Washed) INTO the marinade. Marinade last hour.  Discard excess marinade. Cut up Chicken. Heat skillet, add oil, cook chicken and Mushrooms.
Rice: I microwave Rice with crushed Broth Cubes and Water. Serve Chicken N Mushrooms with Rice.

BBQ’d Cabbage:
1T Coconut Oil
1-1.5 LARGE Heads of Cabbage
UP TO 1/2c Soy Sauce
1 Onion
1/3c Water
1 Beef Broth Cube, crushed

Heat Oil in pot. Add in Cabbage and fry a minute or two. Add in rest, cover, and cook. Cook til soft. Serve. (The more you cook down the juices the saltier it gets… So, to your taste)
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Tay’s Cuban Chicken and Sweet Potatoes

Chicken Marinade:
3T Lime Juice (100% / Fridge kind)
1/4c Orange Juice (100% / Pulp Free)
2T White Wine VINEGAR
1T Fresh Garlic, minced
2 Dried Bay Leaves
1T Dried Oregano
1/2tsp Sea Salt
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Onion Powder
1/2tsp Cumin
1/4tsp Mint
1/4tsp Pepper
–
1-2tsp Organic Cold Pressed Coconut Oil
1 (2c) Sweet Potato (See Directions BEFORE start!)
–
1/2 pkg. Frozen Peppers and Onions Mix
1tsp Jalapeno, deseed, minced

Marinade Chicken 4 hours. Drain excess juices.
MICROWAVE Sweet Potato (AS WHOLE, Stab few times with Knife), covered, for about 2-3minutes. Cube 2c worth of Potatoes.
Heat Skillet with Coconut Oil. Fry Potatoes. SET ASIDE, covered.
In same pan, add in a smidge more of Coconut Oil. Cook Chicken and Peppers. COOK DOWN JUICES! Then, add back in potatoes and Jalapenos. Cover. Cook about 5 more minutes.
I served with side of Leftover Cheesy Jalapeno Baconed Beans.
Also, can be served with Instant Rice COOKED IN BROTH!

MAKE THIS VEGETARIAN by cooking with just Vegis! Pumpkin, Peppers, Onions, Zucchini, endless options! Serve up just the Chicken on the Grill. Eat Alone. On Tacos. Etc.
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Chicken by the Bay (Grilled Old Bay Bone In Chicken)

Chicken Marinade (UP TO 4 hours):
Few Splashes of White Vinegar
GOOD Sprinkle McCormick’s Montreal Seasoning

Sauce:
3T Butter
1tsp Old Bay Seasoning, or to taste
1/2 -1tsp Garlic Powder

Marinade BONE IN Chicken. GRILL IS BEST! Grill. Toss with Sauce. Eat.
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Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

Marinade:
1tsp packed Brown Sugar, or more to taste
1tsp – 1/2T each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves

Rice:
1c mashed Sweet Potato, (Boiled, mashed)*
1/3c canned UNSWEETENED Coconut Milk
1/4tsp Curry
1/2 can Black Beans, drained well
1tsp Dried Cilantro
–
2c Instant Rice
2c Chicken Broth (Or Water + Broth Cube, crushed)

Vegis: 1 Frozen Bag Bell Peppers and Onions (Or 1-2 Red Pepper, 1-2 Green Pepper, Onion)

Marinade Chicken about 6-8 hours. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Lay Chicken over Vegis. Bake, covered.
Prep Rice: Boil Rice in Broth. Add Black Beans. Boil and Mash Sweet Potato, mixing in Curry, Cilantro, Coconut Milk. Mix into Cooked Rice and Beans.
Serve Chicken and Vegis with side of Rice.
*You can used cooked DICED Sweet Potatoes in Rice.
CAN ALSO Marinade Chicken and Grill! Great many ways!
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Adobo Grilled Chicken and Vegis with Cilantro Lime Rice

We’ve made Adobo Pork Loin over Coconut Rice (With other options on Post). But, this is using same idea, but, with Grilled Vegis and Cilantro Rice. Great Combo of Flavors!
MARINADE is also great for Legs/Bone-In Breasts/Thighs, too!
Eat Adobo Chicken Alone. With Vegi Mix, or with Vegi Mix+Rice, or on Tacos (With Refried Bean Mix, below, is AMAZING!).


Chicken Marinade (About 5-6 hours):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

Grilled Vegis:
Green Pepper(s), sliced
Red Pepper(s), sliced
Onion, sliced
Mushrooms, sliced
(I believe I also added 1 large Garlic Clove, minced)
Little Drizzle of Extra Virgin Olive Oil
Good Shake(s) Dried Oregano

Cilantro Lime Rice:
Instant Rice + Water it calls for
Pinch of Sea Salt
Splash of Lime (Or Lemon)
Few shakes of Dried Cilantro

Place Chicken in Ziploc Bag or Bowl. Marinade 6 hours. BEST ON CHARCOAL GRILL!!!
Vegis- I wrap, well, in Foil. Grill. (((GRILL TIPS BELOW)))
I microwave Rice with Pinch of Sea Salt. Once done, add a Little Splash of Lime and then a few Shakes of Cilantro. Toss. Cover.
Eat Chicken on top of Vegis with few Spoons of Rice.

Or Optional to Make Adobo Tacos:
– Adobo Chicken, A LITTLE Rice, Vegis, Shredd. Cheese (I used Italian 6 Cheese), Sour Cream (Optional)
– ALSO, AMAZING on Tacos with just Adobo Chicken, Shredded Mild Cheddar Cheese, and Our Beans (Refried Beans + 1 can Basil Oregano Tomatoes + Black Beans, drained, 1/2 small Onion- Mix well.)

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory 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.
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Smokedy Smoked Smoke Fish

TWO Recipes! Both offering Different Flavors, yet pretty equally Delicious! MANY ways to eat these- Ideas below!

* Smoke Recipe #1 Trailer Trash’s Catch on the Smoke (Spicy-Mild to the tTt, tho!)

2lb Fish (We used Tilapia)
1/2c Honey
Brine (2hours):
1c Sugar
1/2c Sea Salt (Use Sea Salt)
4c Water
Season:
1T Sea Salt
1T Pepper
1.5tsp Cayenne Powder (Or Cajun, or half half)

Brine for 2 hours. Pat dry with paper towels. Extra Virgin Olive Oil foiled trays. Lay on Fish. Spread with thin layer of Honey, on top of each fish. Season well with Season Mix. DO THAT BEFORE SMOKING! Rest of Smoker/Other instructions Below!

---

* Smoke Recipe #2 Tay’s Catch on the Smoke

2lb Fish (We used Tilapia)
Marinade:
1c Soy Sauce
1T Sesame Oil
1T Wasabi Paste
1/2tsp Pepper
1/2tsp Garlic Powder
1tsp Sea Salt
1/2tsp Brown Sugar, or more (Optional- I skipped! And, used Glaze.)

Glaze (Last 30minutes):
1/2c Orange Marmalade
1/4tsp Orange Peel
1/4tsp Ginger
1tsp Lemon Juice

Marinade Fish. Pat Dry. Smoke (More instructions Below). Last 30 minutes of smoking, apply good amount of glaze to tops of fish. (Glaze Optional. Can skip and add Brown Sugar to Marinade. Candied Fish uses a good amount of Brown Sugar and Maple Syrup/Molasses. Try 1/4c each. Optional, to up Sea Salt.)

Smoker/Other Instructions:
Marinade/Brine Fish 2hrs. We used Charcoal Smoker with Hickory Chips for smoking. We did add water to the water compartment, in the smoker.
Heat smoker to 200-225. Add in chips when temp gets pretty close (I also throw a few on charcoal).
Cover Smoker’s grate shelves with Foil. Brush Extra Virgin Olive Oil onto the foil.
Once done marinading, pat dry fish with paper towels. Once smoker is heated to Temp… Place fish onto foil, rub to get the bottoms covered with Extra Virgin Olive Oil. (Recipe #1– Add Honey and Seasons before smoking)
Smoke 2 hours, til flakes. I think 2hrs at 200-225 is key. (Glaze Recipe (#2): Glob on glaze last 30 minutes of smoking)
To make a More Jerky type for GREAT Snacking… Add to a Dehydrator for a few hours, AFTER smoking!  Store in container in fridge.
BEST FLAVOR is AFTER it SITS for TWO DAY!!!
If freezing: Allow to set, stored, in fridge for 3days, THEN FREEZE.

***Ideas for Smoked Fish***:
– Quick Snack Bites
– Serve over Rice and Vegis as meal.
– Serve some (A LITTLE goes a LONG way) on Soft Shell with: Miracle Whip, Cherry Tomatoes (Halved/Quartered), Shredded Moz. Cheese, Grated Parmesan Cheese (Store shelf kind)– I melt Moz. Cheese.
– SERVE AS APPETIZER:
– On Crackers (I like Unsalted Saltines, any work)
– On toothpick- Fish Chunk, Cherry Tomato (Quartered/Halved- ROLL IN Grated Parmesan Cheese!), then THIN slice of Mozzarella Cheese.

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tTt’s Trailer Trash Legs (BEST Buffalo Chicken)

Leg Marinade (For about 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Mix sauce in large bowl. Toss chicken with Sauce. Eat!

tTt’s Buffalo Sauce (For about 7 legs):
1/3c Buffalo Sauce (I use store brand)
1/3c Louisiana Hot Sauce (I use store brand)

* Notes: Works for Legs, Wings, Chicken Breasts, all other Chicken Types. Vegatarian/Vegan Option: Bake Cauliflower, seasoned with Montreal. Toss with Sauce.
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Mahalo! Hawaiian Coconut Marinaded Chicken Topped with a Delicate Hawaiian Sauce

A Spin Off from Our Hawaiian Sliders: Recipe Here … AND… Our Hawaiian Pasta Salad: Recipe Here

Thawed Chicken Breasts
–
1c Lawry’s Hawaiian Marinade
1/2c canned Unsweetened Coconut Milk
–
Pineapple Topping/Dipping Sauce:
3-4T Crema Mexicana
1/4c canned Crushed Pineapple (In Juice)
1/4 Paprika
1/8tsp Sea Salt
1/4tsp Lemon Juice (Fridge Concentrate Kind)
1/3T Butter
1/4tsp Red Pepper Flakes

Mix Marinade and Coconut Milk. Add in chicken. Marinade 5-6 hours. Cook however you’d like (Grill, Skillet, Oven- We did Oven. Covered with Foil. Baked 450 for about 35 minutes). Top with WARMED Sauce (I microwaved about 30 seconds).
OTHER OPTIONS BELOW!!!
—
Notes: Eat this alone. Or, Over rice (Cooked in broth).
OR:
1 Green Pepper. 1 Red Pepper. 1/2 Onion. 1c Zucchini (Sliced/Halved). 1 Garlic Clove, minced… Cut up all. Butter Flavor Cooking Spray Baking Dish. Add in vegis. Top marinaded Chicken over. Bake 450 for 35-45 minutes, covered. Serve with a lil sauce over top. (1c Diced Ham- Added in with vegis- Is Optional… And extra tasty.)
Wanna go an extra mile?!: Marinaded Chicken Above can be breaded, and served topped with sauce. Mix Cornstarch (Or flour) with Coconut Flakes. Dip in beat Eggs. Then back into Cornstarch/Coconut mixture. Fry in Oil, browning each side. Bake in preheated oven, 450, for about 12-15minutes… Til cooked. Top with Sauce. Or use as dipping sauce.
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WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

Pork Marinade (6hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/8tsp Ginger Powder
1tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke

Wasabi Raspberry Sauce:
1/4c Raspberry Preserve (Fresh Raspberries, smashed, may work*)
1/8tsp Mustard Seed
1/4tsp Mustard Powder
1/4tsp Red Wine Vinegar
2tsp TO 1T Prepared Wasabi SAUCE
1/8tsp Turmeric Powder
1/8tsp Paprika
1/8tsp Sea Salt
1T Sour Cream
–
Mushrooms, sliced
Onions
Garlic Clove, minced
Extra Virgin Olive Oil

Mix Pork Marinade. Brush ALL onto pork chops. Marinade 6 hours.
Mix sauce.
Heat skillet, adding some Extra Virgin Olive Oil or Butter Flavor Cooking Spray. On med.-high heat, once to a sizzle, lay in Chops. Cook about 5 minutes on each side.
In SEPARATE skillet: Sautee Mushrooms, Onions, and Garlic. Mix in Sauce with sauteed vegis, LAST FEW MINUTES. Cook down some.
Lay into Butter Flavor Cooking Sprayed baking dish. Top sauteed vegis over chops. Bake 450 for about 12minutes. Then, fill your belly!
Optional to grill!
—
There was ONE person that slightly liked it better with the glaze brushed on  each side of the chops. And the Mushrooms, Onions, and Garlic, untouched, over the top. So, for that ONE person’s sake, The Directions for that is:
Heat Extra Virgin Olive Oil in skillet. Sear Pork on each side about 5minutes. Sautee Onions, Mushrooms, and Garlic in SEPARATE skillet.
Butter Flavor Cooking Spray Baking Dish. Brush BOTH sides of Pork with Sauce. Lay in baking dish. Top with sauteed vegis. Bake 450 for 12minutes.

Notes: Marinade was enough for 2-3 chops. You can up Wasabi, if like. Tweek to your taste. Endless Options. I was going to use Wasabi Paste, but the store did not have paste, only sauce. So, paste can be used. But use 1/2tsp and work your way up, taste testing!
I have not used fresh raspberries… Not sure how it’ll turn out. Let us know!
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Chicken Sha-cka-lahka-lahka-Ma (Chicken Shawarma with Cucumber Salad/Slaw)

Eat this on Pita Bread (Yes!), Bagels, Wraps of choice, Alone, or Over Rice, as a Pizza! … Endless Ideas.

Chicken Breasts, thawed and halved or thirds
A Good Roasted Red Pepper Hummus
Wrap of Choice/ Or Rice / Or Crust of Choice
–
Chicken Marinade (6-8hours):
Chobani Greek Lemon Yogurt (MINUS 3T- Reserve 2T for Slaw)
1/2T Extra Virgin Olive Oil
1T Dried Parsley
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/2tsp All Spice
1/2tsp Paprika
1/4tsp Chili Powder
1/8tsp Ginger Powder
1/4tsp Coriander
1/2tsp Cumin
1/2tsp Red Pepper Flakes
–
Cucumber Salad/Slaw:
1.5T TO 2T reserved Lemon Yogurt
1c Cucumber, peeled, deseeded, quartered, & sliced
1/3c Cherry Tomatoes, quartered
1/3c Red Onion
1.5T Raisins
1/8tsp Sea Salt
1/4tsp Dried Mint
1/2tsp Grated Parmesan Cheese

Cut chicken how you like (Cubes, 1/3s (Like Tenderloins), etc.). Marinade 6-8 hours. Cook chicken in skillet. Spread Pita with thin layer of Hummus (Photo is of Soft Shell- We forgot Pitas at store.). Top with some Chicken. Top with a spoon of Cucumber Salad/Slaw. Eat!

– If Rice: Use Instant Rice. In bowl, add rice amount of choice, water suggest for amount of rice, and chicken broth cubes (I use 1 cube per 2 cups uncooked rice). I microwave according to time suggested in instructions.
– If Pita Pizza (Soft flour shell can be used for crust, as well- Less Carbs Less Calories): Preheat oven to 450. Spread Hummus onto crust of choice. Top with Chicken. Shredded Moz. Cheese is optional. Bake about 8minutes. Cut. Top each slice with lil Coleslaw Mix.
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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!
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Delicately Dressed Chicks (Deliciously Amazing Marinaded Chicken w/ Peach N Apple Topping)

Lower Calories Lower Carbohydrates!

Chicken Breasts, thawed (I halve)
A few Cherry Tomatoes, halved (Topping- Optional)

Chicken Marinade (6-8 hours):
3T Soy Sauce
5T Apple Juice
1tsp Sesame Oil
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/4tsp + 1/16tsp McCormick’s Garam Masala Season (DON’T SKIP)

Peachy Apple Topping/Salsa:
1 Apple, cubed small (I leave skin- Beneficial)
1 Peach, cube small (I leave skin- Beneficial)
Few drops of Lemon Juice
1/3c Red Onion, chop small
2T Sour Cream
1/4tsp Curry Powder (DON’T SKIP)

I halve each chicken breast. Marinade 6-8 hours (At LEAST 6hrs.).
No more than 30-40minutes prior to serving, make Topping. Place in fridge til use (Warm at serving, if like). Heat skillet. Cook chicken. Top with topping. A FEW Cherry Tomatoes are optional (I prefer without.).

Peachy Apple Salsa:

Notes: You can amp salsa with 1T Raisins, if you’d like.
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Mmmm Mmmm Chicken N Vegis (Marinaded Chicken w/ Cheesy Potatoes N Vegis)

Chicken Breasts, thawed
–
Chicken Marinade:
2T-1/4c Red Wine Vinegar (I did 1/4c)
1T + 1tsp McCormick’s Grill Mates Backyard Brick Oven Season
1/2tsp Garlic Powder
1tsp Hot Chili Oil (EVOO may work)
1/4tsp Sea Salt

Add marinade to ziploc bag. Add chicken. Mix around. Marinade 4-6 hours. Best on charcoal grill!

Cheesy Potatoes and Vegis:
Golden Potatoes, diced (I believe I did 8 smallish)
1/2tsp Extra Virgin Olive Oil (EVOO)
1 tsp Dijon Mustard
1c Ham, cut small
1c Frozen Carrots
1c Frozen Peas
Lil shy of 1c Frozen Corn
About 2c Frozen Broccoli
1/4tsp Sea Salt
1/2tsp Garlic Powder
–
Few handfuls of Shredded Mild Cheddar Cheese

I microwave potatoes (Whole, covered) for a few minutes. BUTTER FLAVOR COOKING SPRAY pan. Dice potatoes. Lay into pan. Sprinkle with salt and garlic. Dab on mustard. Mix. Top with vegis, then ham. Bake, covered, 450 for 25minutes. Top with cheese. Bake additional 20 minutes, uncovered.
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Devine Chicken N the Cheesin Ranch Taters (Deliciously Marinaded Chicken N Cheesy Ranch Potatoes)

Chicken Marinade (5-6 hours):
1 Chobani LEMON GREEK Yogurt
1.5T McCormick’s Montreal CHICKEN Season (Or more to taste)
1/8tsp Sea Salt (Or more to taste)

Add marinade to ziploc bag. Add Chicken. place in fridge. Mix around occasionally. Marinade about 4-6hours. (We did almost 6hrs.). Charcoal Grill is best.

Cheesin Ranch Taters:
About 9 Golden Potatoes (Ours were small)
1/4 tsp Lawry’s Seasonal Salt (Optional)
1 Wish Bone Ranch Dressing/Dip Season Packet
1 Onion, chopped
3/4c Queso Con Salsa
3/4c Shredd. Mild Chedd. Cheese

Butter Flavor Cooking Spray baking dish (Or butter). Dice potatoes. Add to pan. Top with Lawrys Seasonal Salt. Mix some. Sprinkle evenly with Ranch Pkt. Spoon over Queso. Sprinkle Shredd. Cheese (Don’t mix). Top with foil. Bake at 450 for 30 minutes. Uncover bake additional 25minutes.
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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.
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Pig’s Sweet on Chicks (Glazed Bacon Wrapped Coconut Chicken)

About 2lb Fresh/Thawed Boneless Chicken
Bacon Slices (About 2 per chicken)
Up To 1T Extra Virgin Olive Oil

Chicken Marinade:
1/3c + 1T UNSWEETENED Canned Coconut Milk
1/4tsp Coriander
1/4tsp Cumin
1/4tsp Sea Salt
1/8tsp Ginger
1/2tsp Red Pepper Flakes
1/4tsp Garlic Powder
1/4tsp Dried Cilantro (Double if fresh)

Bacon Glaze (I doubled recipe):
2T Honey
1.5T Brown Sugar

Place chicken in ziploc, mix in marinade. Marinade Chicken about 5-6 hours.
Mix Bacon Glaze. RIGHT BEFORE spreading onto bacon, microwave about 5 seconds to liquify some (Easier spreading). Spread nicely onto bacon.
Heat, UP TO, 1T Extra Virgin Olive Oil in skillet. Once at sizzle to touch, fry chicken on each side about 3-5minutes, til browned.
Wrap each chicken with bacon. Bake, uncovered, 450 for about 30 minutes, or so.

(Tip: Next time I may try a griddle type pan, to help drain juices, helping to crispify bacon more. Toothpicks may help to hold bacon onto chicken.)
Options: To amp this recipe, you can very well use a Grate, IN/ON A Baking PAN. Place sliced Sweet Bell Peppers (Green/Red) and Onions into pan. Set grate over. On grate, above peppers and onions, place bacon wrapped chicken, allowing juices to fall onto peppers. Yet, allowing bacon to crispify, as it’s not sitting in the juices released by the peppers/onion cooking.
Feel free to up seasons in marinade. It’s just right for us.
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Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

AMAZING! A NEW FAVORITE TACO in this house! Don’t skip out on any ingredients or it’s marinading! Also, don’t let the Habanero scare you… It’s not that hot. Kiddos ate it!

Chicken Marinade:
2tsp Cumin
1/2tsp Chili Powder
1/8tsp Pepper
1/4tsp Sea Salt
2tsp Rice Vinegar
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
2T Lemon or Lime Juice (Concentrate) (I think I did Lemon!)*
1tsp Honey

Habanero Pineapple Salsa:
3 Roma Tomatoes, deseeded gutted, chop small
2T Pineapple Preserve
1T Lemon Juice (Concentrate kind)
1T Louisiana Hot Sauce
1T White Vinegar
1/2c Red Onion
1 Red Pepper
1/2c canned Pineapple Rings in juice, cut smaller
1/8tsp Sea Salt
1/4tsp Garlic Powder
1tsp FRESH Cilantro + 1/2tsp DRIED Cilantro
1tsp, packed, Habanero, minced*

PREMAKE Salsa about 8 hours prior to cooking, allowing to marinade.
Marinade chicken 8 hours, as well.
BEST ON CHARCOAL GRILL!!! Grill chicken. Serve on Taco Shells with Habanero Pineapple Salsa, Italian Shredded Cheese. Sour Cream or Crema Mexicana is optional.

*Notes: Use gloves for Habanero mincing. MAKE sure you premake salsa 8 hours prior!!! When I first tried it, I thought it was Ehhh… After marinading- WOW!
I’m almost kinda pretty sure, in the chicken marinade, I did LEMON JUICE! … Did ya get all that?! Check out our other recipes for using leftover Pineapple Preserve!
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