Enchiladas – Enchilada Sauce

(No photo, demolished. Was amazing!)

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

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

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

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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.

Pork Tacos

7lb. Pork Roast
1c Water
2-2.5T Orrington Farm’s Beef Base Seasoning (Or, 2 Beef Broth Cube, crushed)
4T Dried Oregano
4tsp Cumin
1tsp Him. Salt
2tsp Pepper
8 Garlic Cloves, minced
2tsp Onion Powder
PEEL of 1 Mandarin Orange (Don’t cut up, just add entire thing to juice)

Directions: Butter, or spray, Crock Pot. Mix HALF the season with water. Add to crock pot. Place meat into crock pot, I do fat side up. Add rest of seasoning, on top of meat. Cover and slow cook on low 8 hours. I cut up 1/2 way through. Add back to juices, cook rest of way.
–
Romaine Lettuce Leaves, or Taco Shells
Toppings:
– Cheese
– Quick Pico: Tomatoes (Gutted and cut), Onions, 1/4tsp Salt, Splash Lime Juice, Avocado optional
– Jalapeno Sour Cream Sauce:
3/4c Sour Cream or Plain Yogurt
4T Mayo
2 tsp Lime (Fridge 100% kind)
Up to 5 Jalapenos (We kept/added seeds of 2 of them)
2tsp Wishbone Ranch Dressing PACKET
1/2T Dried Cilantro
1/4tsp Garlic Powder
1/4tsp Him. Salt
1/4tsp Dill Weed

Directions: Blend in blender.

*If using Taco Shells, load onto shells. Roll up. Butter Spray. Air Fry on fry button for 5 minutes. Or, butter spray skillet, and brown each side. Optional to sprinkle with garlic powder.

Habanero Mango Chicken Fajitas

Chicken Marinade (Or Shrimp):
1T Olive Oil
2T Lime Juice (Concentrate kind)
3T McCormick’s Culinary Circle Habanero Mango Season
1.5tsp Chili Powder
1tsp Onion Powder
Optional: Minced Fresh Garlic
–
Cilantro Lime Rice:
1.5c Instant Rice
1 crushed Chicken Broth Cube
Water Rice calls for
Splash of Lime
Good shake of Cilantro
I microwave, covered, according to directions.

Green Giant Steamers Honey Roasted Sweet Corn
Red Peppers, sautee in Oil and Dried Oregano
  Other Toppings: Habanero Mango Salsa, Sour Cream, Cheese, Sweet Red Onions, Lettuce, Garlic Powder OR Garlic Salt

Marinade Chicken. Cook in skillet. Cut up, add back to pan with juices, cook down.
Microwave rice. Top all onto shells. Roll. Butter Flavor Cooking Spray skillet and all sides of Burritos. Brown each side. Sprinkle with Garlic Powder OR Garlic Salt. Serve with More Salsa and Sour Cream.

Freezer Friendly Pork Carnitas

I got a large 9 pound Pork Loin ON SALE! So, that’s what I used for this meal. I cut up to make 3 freezer friendly meals. This is one of them… AMAZINGLY TASTY!

3lb Pork Loin
–
1T Olive Oil
1T Worcestershire
3T Lime Juice (Fridge concentrate kind)
1T Lemon Juice (Fridge concentrate kind)
2T Dried Oregano
1T+1tsp Chili Powder
1T Beef Broth Base (I used Orrinton Farm’s Broth Base & Seasoning)*
1T Dried Cilantro
1.5-2tsp Cumin
1tsp Sea Salt
1tsp Onion Powder
1tsp Garlic Powder
3/4tsp McCormick’s Dried Orange Peel
1/4tsp Coriander
1/2T Fresh Garlic Clove, minced
1T Fresh Jalapeno, minced and deseeded
–
For Cooking: Add 1/4c Water (Only at cooking time!)

PREMIX everything, except Pork. Add Pork to Freezer Friendly Ziploc Bag. Pour over mixture. Rub around as best as you can. Remove air and seal. Freeze.
Cooking: Butter Crock Pot. Add everything. Add 1/4c Water to Crock Pot (I add 1/4c Water to freezer bag, shake around to get all those left behind seasons. Then, pour into Crock Pot.). Once meat is cooked, cut up. Cook additional hour, or so. 
Serving: Add Pork to Burrito Shell. Add Cheese, TACO SAUCE, Lettuce, Tomatoes, Onions. Wrap up, folding in sides. Butter Cooking Spray a skillet. Brown each side of Burrito. Sprinkle with Garlic Powder. Serve with Sour Cream and Salsa.

*Note: ONE Beef Broth Cube, crushed, can be used if you do not have this.

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper
–
Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar
–
1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.
–
Photo above is with TACO TAY’S TAYter OLES – Seasoning. 

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. 

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

Chicken Legs, Skin Removed
–
Sauce:
1/3c CHIPOTLE Honey BBQ Sauce (Sweet Baby Rays)
1.5tsp Lime Juice (100% fridge kind)
1/2T Brown Sugar
1/4-1/2tsp Chipotle Powder (I did 1/4tsp)
–
Optional Marinade (I Skipped):
3T Vinegar (Optional)
1T McCormick’s BBQ Seasoning (Optional)

Optional Step (I SKIPPED). Marinade Chicken Legs: Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
–
Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize.
Optional: Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING! 
—
CRISPY Sweet Potato Fries:

Sweet Potato, cut to fry size
Cold Water
–
Crisco Oil/ Deep Fryer
–
Seasoning: 
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt

Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.

Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp. 

Hawaiian Tacos

((NO PHOTO … Ate Immediately… Was TASTY!!!)

Chicken/ Shrimp Marinade (4-8 hours):
1-2 Chicken Breasts
1/2 lb. Shrimp, detail, devein
1/2 bottle Lawry’s Hawaiian Marinade
1tsp Lime Juice (100% fridge kind)
1tsp Chili Powder
1/2tp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
OPTIONAL: 1T Chipotle Peppers in Adobo, minced (I did)
(Reserve 4T, once done marinading)
–
4T Reserved Marinade
1 can Black Beans with Jalapeno in Lime, drain
1/3c Pineapple Chunks in Juice, drained
–
Shells of Choice
Toppings: Sour Cream, Salsa (Or tTt’s Pico), Onions (Chopped)

Marinade Chicken and Shrimp. Cut Chicken into Thin few inch slices. Detail and Devein Shrimp. Butter Flavor Cooking Spray Skillet. Add in Meats. Add in 4T RESERVED Marinade. Cook. Once done. Add in drained Black Beans and Pineapple. Cook down. Add to shells of choice with Sour Cream, Tomatoes and/or Salsa, and Onions.
ALTERNATIVE: You can amp this with skipping tacos and adding Turkey Kielbasa (Sliced). Serve over Rice (Cooked in Broth).

LOADED Citrus Avocado Salsa served on Vegi Tacos with Red Pepper Hummus (Meat Optional)

Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.

Sweet Mini Bell Peppers
Onions
Mushrooms (Optional)
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
–
Sweet Potatoes, diced small
Oil
Dried Oregano
–
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
–


 – Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/2c Corn
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.

 * Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!

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

Mexi Elote Chicken N Rice Bake

Amazing take on the Elote, Mexican Street Corn. Be sure to read notes for options.

Tay’s Mexi Marinaded Chicken, uncooked (Recipe below. See notes)
–
2c + 1/4c Instant White Rice
2 Chicken Broth Cubes, crushed + 2c Water
1 can Southwestern Corn (Pepper/Onion kind), drained
1 can Mild Jalapeno LIME Black Beans, drained
1 Onion
Optional (I did 1c each): Sweet Mini Bell Peppers, Mushrooms
–
1 can Sweet Creamed Corn (*See Notes)
1tsp Chili Powder
1/2tsp Garlic Powder
1/2tsp Paprika
2T Mayo
1/4tsp Dried Cilantro
–
To top (1/2way through cooking):
Sprinkle Mexi Cheese
Sprinkle Parm. Cheese

Marinade thawed Chicken 4-6hours (See notes).
Mix together Creamed Corn, Chili Powder, Garlic, Paprika, and Mayo. Set aside.
Butter Flavor Cooking Spray Baking Dish. Dump in Rice and Water. Sprinkle over Crushed Broth Cubes. Stir. Add in Corn, drained Black Beans, Onions, and Peppers/Mushrooms (If using).. Stir in Creamed Corn Sauce. Top with Marinaded Chicken.
Cover with Foil. Bake about 425 for about 35minutes. Remove Foil, cut up Chicken, slight stir. Top with Shredded Cheese and good sprinkle Parmesan Cheese. Bake, uncovered, for about 10-15 more minutes. Serve with Salsa and Sour Cream!
–
*** NOTES: Use 2 cans Creamed Corn instead of 1, and choose to skip Southwestern Corn.
CHICKEN and Marinade IS OPTIONAL! You can just make this an Elote Corn and Rice without meat. Or, use Plain, unmarinaded, Chicken. Or, use your favorite Mexi Marinade/Meat. So, Marinading Step is optional!

—
Tay’s Mexi Chicken Marinade (4-6hours. *See notes):
About 1-1.5 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)

Mexi Cumin Chicken, Rice, and Beans

Eat as is, with Toppings. Or, as we did, as BURRITOS!

Chicken
Chicken Marinade:
1T White Vinegar
1T + 1tsp 100% Avocado Oil
1tsp Lime Juice (100% Fridge Kind)
1T Cumin Powder
1tsp Chili Powder
1/4tsp Sea Salt
1tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Pepper
1/4tsp Chipotle Powder
–
1 + 1/4c Minute Rice
1 + 1/4c Water
1 Chicken Broth Cube, crushed
1-2T Taco Sauce (I used 1T)
1 can Black Beans w/ Jalapeno in LIME, drained
–
Toppings: tTt’s Pico, Sour Cream, Shredded Cheese, Lettuce, Taco Sauce
Soft Shells (If tacos)

Marinade Chicken 5-6 hours. Butter Flavor Cooking Spray a baking dish. Lay in Rice, Water, Sprinkle over Crushed Broth Cube, stir in Taco Sauce. Stir in Drained Black Beans. Top with Chicken. Bake at about 425-450 about 35 minutes (Til Chicken is done). Cut up Chicken. Mix into Rice. Serve on Soft Shells with Pico, Sour Cream, Cheese, Lettuce, Taco Sauce. Enjoy! OR… Eat as is, topped with Toppings, skipping Shells.
Optional Step: Roll up Toppings in Soft Shells. Butter Flavor Cooking Spray skillet. Brown each side of Burritos.

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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EnfrijoTAYdas (Enfrijoladas)

Another Mexi Chicken Marinade:
2T White Vinegar
2T Soy Sauce
1/8tsp Sea Salt
1T+1tsp Cumin
1T Montreal Steak Seasoning
2tsp Garlic Powder
1tsp Onion Powder

Bean Sauce:
1can Refried Beans
3/4c Broth (Chicken or Beef) (Water can be used or 1/2-1/2)
1/2tsp Garlic Powder
1/4tsp Onion Powder
Optional: 1/2T canned Chipotle Peppers in Adobo Sauce, mince (Or, 1/4tsp Chipotle Powder), or to taste
–
Mushrooms, chopped
1/2 can Southwestern Corn (Bell Pepper kind)
Onions, chopped
Dried Oregano
Good Splash of Soy Sauce
–
Corn Shells
Sargento’s Artisan Blend Shredded Mexican Cheese (Queso+Mexi types)

Marinade and Cook Chicken (Charcoal Grill IS BEST!), shred. I also grilled the Vegis, in foil, separately with a lil Oil (1/2tsp), seasoned well with Oregano, and a good few splashes of Soy Sauce.
Bean mix: Simmer in sauce pan a few minutes, to blend nicely.
(For flexibility, place Corn Shells inbetween lightly damped paper towels. Microwave few second til more flexible). Fill with Chicken, Vegis, and a lil Cheese. Roll. I use toothpicks to hold in place. Top with Bean mix, then, Queso/Cheese. Bake, uncovered. I did about 425-450 for about 15-18minutes.
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Tay’s Fried Taco Bowl

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Easy Mexi Foils (Carne Asada Foils)

Whether you cook on grill, in oven, or on hot coals in fire pit (Great for camping)… These are AMAZING. And, pretty healthy! Tons of Vegis! Fiber in Beans! And, Beneficial Sweet Potatoes! 

2 lb. Chuck Roast Marinaded (4-6 hours):
1/2 Taco Pkt. (I used Fiesta Style)
2 1/2T White Vinegar
1/4c Soy Sauce
1T Cumin
1/2T Garlic Powder
1/2T Onion Powder
1/2T Dried Oregano
1tsp Chili Powder
1tsp Paprika

Vegis:
Small drizzle Extra Virgin Olive Oil
Good shake Dried Oregano
1 pkg. Sweet MINI Bell Pepper Mix (Orange Red Yellow)
Onions
Mushrooms
Sweet Potatoes, diced (2 sm./med.)
1 can (Mild) Black Beans with Jalapeno in LIME JUICE, drained
1 can Southwestern Corn (Bell Pepper/Onion kind), drained

Toppings: Drizzle Taco Sauce, Salsa/Pico de Gallo, Sour Cream

Marinade 2 lb. Chuck Roast in ziploc bag. BEST ON CHARCOAL GRILL!!!
In a bowl, mix ALL Vegi Ingredients. Add to foil (Ours used 2). Wrap tight. Grill Chuck RIGHT ON GRILL, and cook Vegis in Foil.
Cut up Chuck. Top bowls with Vegi Mix, then Meat. Then, Toppings of choice.
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Potato Tip: Stab whole potatoes with knife about 3 times on each side. Microwave Potatoes (Whole) for few minutes (Depends how many I do 3-4/5 minutes). Dice up. Then, grill. Cuts cooking time and ensure those potatoes are soft through.

Delicious Glazed and Seasoned Salmon

1/2T Course Black Pepper
1/4tsp Cayenne
1/4tsp Paprika
Optional, I skip (1/8tsp-1/4tsp Sea Salt)
–
1T Organic Grade B Maple Syrup
1T Dijon Mustard

Mix Glaze (Maple Syrup and Dijon). Brush nice layer onto top of Salmon. Mix Seasons (Pepper, Cayenne, Paprika, Salt (If using)). Season, well, with season mix. Grill til flaky.
(Try not to move too much, it will flake apart. Can choose to place onto foil.)

Served with Sweet Mini Bell Peppers: Place into Foil. Grill. That’s it!
—
Our Other Salmon Recipe:
Place Lemon slices onto grill (Optional). Lay Salmon onto Lemon Slices (Skin down). (Optional to add a Honey/Dijon Glaze). Season top, nicely with McCormick’s Lemon Pepper Seasoning. Grill.

Loaded Tostada-Bravos

1 lb. Ground Beef, Turkey, Chicken, or Leftover Taco/Mexi Meat
1/4-1/3c Salsa
Taco Pkt. (Or Homemade)
–
1/2c canned Queso Blanco Sauce (Or Salsa con Queso)
Canned Refried Beans
Tostadas
Soft Shells
Shredd. Chedd. Cheese
Optional: Sauce Below

Cook meat, adding in Salsa and Taco Pkt. Allow to cool slightly. Mix Taco Meat Mix with Shredded Cheese, to desired taste.
Spread Beans on inner side of Soft Shell. Then, spread with A LITTLE Sauce (Recipe below. Optional). Top with Shredded Cheese. Top Tostada with Meat/Cheese Mix, then drizzle on Queso. Add another Tostada. Top with Shredd. Cheese. Spread another Soft Shell (Inner side) with Beans and lil more Sauce (Recipe below. Optional), Lay on top. press edges together. Nicely Butter Flavor Cooking Spray Baking Pan. Place onto Baking Pan. SPRAY tops of Tacos with More Butter Flavor Cooking Spray. Bake 425 til toasty (About 15-20min, or so. I forgot how long!), keep checking bottoms. Sprinkle with Garlic Powder and Black Pepper. Serve with Drizzle of Taco Sauce, Spoon of Salsa and Sour Cream (Optional).

Optional Sauce Spread (I use):
2T Sour Cream
2T Mayo
1tsp of Lime Juice (Fridge 100% kind)
1/2 tsp Cumin
1/2 tsp Sugar
1/2 tsp Paprika
1/8 tsp Cayenne Powder
1/8 tsp Garlic Powder

Tay’s Chicken Pitas – Healthier

Tay’s Chicken Pita is Healthier and Lower in Calories, but you wouldn’t know! 

Peppered Parmesan Avocado Sauce:
3T Mayo (Lite can be used)
1/4c Sour Cream, or more to taste
1tsp White Vinegar
1/4tsp Garlic Powder
3T-1/4c Grated Parmesan Cheese (Store shelf kind)
1/2tsp Black Pepper
1 ripened Avocado
Optional: 1/2-1tsp Ranch Dressing PKT. (I used Fiesta Ranch Pkt.)
–
-Flat Bread/Pita (We used Joseph’s Flax Oat Bran & Whole Wheat Pita)
-Cooked Chicken Breasts (I used Tay’s Mexi Marinade, grilled. *SEE NOTES)
-Toppings: Peppered Parmesan Avocado Sauce, FRESH Tomatoes, Shredd. Chedd. Cheese, Salsa or Quick Pico (Recipe Below), Lettuce. OPTIONAL: TINY Spread of Refried Beans

We Mexi Marinaded Chicken, then Grilled (Charcoal Grill’s Best!). Blend Peppered Parmesan Sauce Ingredients. I lightly rub Pitas, using fingers, with Water. Microwave 10 seconds. Spread half with Peppered Parmesan Avocado Sauce. (Optional to spread other half with Refried Beans). Top with Cooked Chicken Breast and Toppings of Choice. I had no Salsa, so, improvised with Quicky Pico (Below).
 ** NOTES: Any Chicken will do: Plain, Boiled in Chicken Broth (Toss frozen Chicken into a pan w/ Water, throw in 1-2 Chicken Broth Cubes. Bring to boil, boil til cooked.), Desired Seasoning. Any. **
—

Quicky Pico/Salsa:
1can Basil Oregano Tomatoes, drained (All I had)
To taste Red Onions, chopped
1tsp Jalapeno deseeded, minced, more to taste
1/2tsp Dried Chives
a lil shy 1/2tsp Dried Cilantro
a lil shy 1/2tsp Garlic Powder
1/8tsp Sea Salt, more to taste
1/8tsp Pepper
1tsp+1/4tsp Lime Juice (Fridge concentrate kind)

Potato Oles:
Tater Tots
Season (Pre and Post cooking), well, with either: Tay’s Rub or Tater Ole Season

Season, bake according to directions. Once done, season lil more. Eat.

—
*** LEFTOVERS?:

Tostadas
Peppered Parmesan Avocado Sauce (Above recipe)
Canned Refried Beans
Leftover Tay’s Mexi Grilled Chicken
Shredded Cheddar Cheese
Sour Cream
Louisiana Hot Sauce

LIGHTLY spread Tostadas with Refried Beans. Then, LIGHTLY spread Peppered Parmesan Avocado Sauce. Top with Leftover Mexi Chicken, Shredd. Cheese. Sparsely, add Sour Cream, Few drops of Louisiana Hot Sauce. I just Microwaved til Cheese Melted.

TayQuitos

White Corn Tortillas
Red Onions
Salsa, Sour Cream (For Serving)
–
Meat of Choice (Seasoned Mexi Style/Taco Pkt. Optional): Turkey/Chicken/Beef/Pork/etc., cooked, shredded (I used Leftover Pork Roast-Not seasoned)
–
Cream Cheese Avocado (Blend):
1 nicely ripened Avocado
1/2c Shredd. Mont. Jack Cheese, or more to taste
4 oz. Low Fat/No Fat Cream Cheese
1tsp Lime Juice (100% fridge kind)
1/2tsp Garlic Powder
1/2tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
A smidge shy of 1/4tsp Red Pepper Flakes

Cook Meat of Choice. Seasoning, with Mexi/Taco Season (Optional). Shred, if need be. I used leftover Pork Roast (Not seasoned).
In blender, blend Avocado Cream Cheese Ingredients.
Spread Corn Shell with Cream Cheese Mix. Top with Meat of choice, Mont. Jack Shredd. Cheese, Red Onions. Roll, place in TOOTH PICKS to secure. Bake 425 20-35 minutes.
Top with Sour Cream and Salsa.
*** OR ***
Roll up in Corn Shell. Fry in Coconut Oil. Serve with Sour Cream, Salsa.

tTt’s Sausage Egg N Potato Burrito

Potatoes, cubed small
Olive Oil + shake of Seasonal Salt
add to pan, add Potatoes, season with:
Dried Oregano, Basil, Pepper
–
1 lb Ground Pork Sausage, cooked with:
1/2 pkg. Frozen Sweet Bell Pepper/Onion Mix
4 Mushrooms, sliced or chopped
–
Scrambled Eggs+ Basil Oregano
–
Soft Shells
Mayo
Shredd. Cheese

Cube Potatoes. Mix Olive Oil with Seasoned Salt. Add to pan, add Potatoes. Cook and Season with Oregano, Basil, Pepper. In sep. pan cook Sausage with Pepper Mix and Mushrooms. On Softshell add All (Including Mayo, Shredd. Cheese). Butter Flavor Cooking Spray skillet. Brown all sides. Sprinkle with Garlic Powder. Serve with Salsa and Sour Cream

Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa

Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
–
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
–
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
–

 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

MOLE MOLE MOLE Enchiladas

Cooked Seasoned Chicken (I did Marinade Below!), shred
White Corn Shells (Not hard shells)
Shredded Monterey Jack Cheese
Onions, minced
–
Mole Enchilada Sauce (Makes a lil extra than what I used):
1c Water
1 Chicken Broth Cube, crushed
3T Mole  (I used La Costena)
3/4c canned Queso Blanco SAUCE

I marinaded and Grilled Chicken (BEST with these! TRY IT! Recipe Below). Butter Flavor Cooking Spray Baking Dish. Add a little cooked/grilled Chicken, Onions, and Mont. Jack Cheese. Roll*. Place SEAM DOWN. Fit all snug.
Mole Sauce: In sauce pan, heat Water and Broth cube up. Add in Mole. Simmer til dissolved. Stir in Queso Sauce, simmer a few minutes.
I DID NOT USE ALL SAUCE! I did about half, or so. Top over Corn Rolls. Sprinkle top with LIL more Mont. Jack Cheese.
Bake in preheated oven at about 400-425 for about 25-30minutes, til bottoms are browning slightly.
*I had no problem, so skipped, but, rolling is easier (More flexible), if you place shells, separately, in damp paper towels and microwave few seconds, til more flexible.
—

Tay’s Mexi Chicken Marinade (Best on Charcoal Grill! Amazing Flavor Combo!):
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 about 4-6 hours, in ziploc bag. Last hour I remove from fridge to bring closer to room temp before cooking. Best on Charcoal Grill. Cook. Shred Up!

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.

Lazy Parent’s Kid Buffet

They have fun making them. You get the free time of making them! Win, win! I’ve, ALSO, noticed that the picky eaters ACTUALLY EAT IT, and MORE, when they MAKE THEM, THEMSELVES!!!

Easy Turkey Bean Tay-cos (Tacos)

2lb Ground Turkey Meat (Or: Chicken/Pork/etc.)
1 Taco Pkt.
1 Onion
1tsp Fresh Garlic, minced
1T Jalapeno (Or use as Topping)
1/4c Black Olives, chopped (Optional)
1 jar Favorite Pinto or Black Bean Dip (YES! Use Dip)
–
Toppings Ideas: Tay’s Guaca-HOLY MOLY Sauce, Shredd. Cheese, Sour Cream, Salsa/Pico de Gallo, Tomatoes, Queso Cheese or Sauce, THIN spread of Mole, Shredd. Lettuce.

Cook Turkey most way. Add in Onions, Garlic, Jalapenos, Black Olives, and Taco Pkt. Once juices are cooked down some, add in Beans. Simmer a few minutes. Serve up on

Optional (Soft Shells): Heat Skillet. Spray with Butter Flavor Cooking Spray. Top shells with Above. Roll. Add to heated and sprayed skillet. Brown each side. Sprinkle with Garlic Powder. Also, Optional to add or top with Bell Peppers.

Some Hits on Pinterest:

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Tay’s Fried Taco Bowl

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For Recipe Click Here – The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

For Recipe Click Here – MexiCheese Soup (Mexican Cheese Soup)

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For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

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For Recipe Click Here – Egg Stuffed Poblano

For Recipe Click Here – Steak Kabobs (Unstabbed Bobs)

For Recipe Click Here – Mexican Minestrone

For Recipe Click Here – Loaded Nacho Supreme Soup

For Recipe Click Here – Unstuffed Stuffed Poblanos

For Recipe Click Here – 5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

For Recipe Click Here – Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

For Recipe Click Here – One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

For Recipe Click Here – Spanish Popeye Soup (Chorizo Spinach Soup)

For Recipe Click Here – Empa-Not-as (Egg Roll version of Empanadas)

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Party in my Egg Roll (Chicken Avocado Egg Rolls- Avocado Optional)

Not an Avocado Person? NO WORRIES! Just skip it!

1 FROZEN Chicken, Boiled in Broth, Cut up
3T: Red Onions, Red Bell Pepper, grated Cucumber (Opt.)
3-4T Spinach, minced
Sauce:
1 nice ripened Avocado (OPTIONAL!)
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4 Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 2T)
1/8tsp Sea Salt
1tsp Wishbone/Hidden Valley Ranch Dressing Pkt. (Or to taste)
1/8tsp Dill Weed
2tsp REAL Bacon Pieces
–
Shredded Cheese (Try Moz. or Mexi/Taco Blend)

Add FROZEN Chicken to a pot with Water and 1-2 crushed Chicken Broth Cube(s). Turn on heat. Bring to Boil til cooked. Allow to set a few minutes in Broth. Cut up.
Mince Vegis. Toss Chicken, Bacon Pieces, and Vegis.
Blend Sauce ingredients. Mix, TO DESIRED CONSISTENCY, with Chicken (I did all). Add to Egg Rolls. Optional to Top with Shredded Cheese. Brown in Butter Flavor Cooking Spray Skillet. OR, Bake in Oven (Sprayed with Butter Spray on both sides). OR, Fry in Oil (Try Coconut Oil). Serve with Salsa and Sour Cream.
–
Notes: Up, Downsize, or Skip Vegis, to your taste!
Optional to Season Chicken once cooked/cut up (Try Greek Seasoning or 1/2pkt Taco Season)
–
FREEZER FRIENDLY. Once browned (I use Butter Flavor Cooking Spray), add to plate. Freeze. ONCE FROZEN, add to Freezer Ziploc Bag! ReHeat in Oven or Microwave-Cooks fast!

Tay’s Bread Bowl Tacos (Tacos in a Delicious Fried Bowl)

Bowls also great for: Soups, Chilis, Stews!

Taco Meat or Chicken*
Frozen Bread Loaf Dough
Dried Oregano
Cumin
Garlic Powder
Deep Frying Supplies (Oil, Fryer, etc.) 
Toppings:
Canned Refried Beans
Tay’s Guaca-HOLY MOLY! Sauce Recipe USE THIS!!!
Salsa
Shredded Cheese
Shredded Lettuce

We used our leftover Tay’s Crock Pot Sweet n Spicy Chicken Recipe (Any Taco Meat will work).
Bread Bowls: I use freezer Bread Dough. I place in bowl (Earlier in day – To thaw), on a Warmer. Once thawed enough to handle, Sprinkle with Cumin and Oregano, Fold, Sprinkle again, fold… Keep doing til nicely seasoned, WELL! Cover, allowing to rise.
Heat Oil. Break off large piece. I had to improvise with a metal measuring cup. I dipped into oil to oil it (Helps with sticking) spread dough around it. Using tongs, deep fry to shape into a bowl form. Brown both side. Lay onto paper towels. Sprinkle with Garlic Powder.
Top bowls with Refried Beans, Taco Meat, Tay’s Guaca-HOLY MOLY! Sauce, Salsa, Shredded Cheese, Shredded Lettuce. Eat!


HEALTHIER OPTION: Don’t Fry Dough. Season and Bake around Muffin Pan creating bowls, sprinkle cooked Bowls with Garlic Powder.
For meat I used left over: Tay’s Crock Pot Lil Sweet Lil Spicy Chicken Recipe
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Tay’s Guaca-HOLY MOLY! It’s the BEST we’ve had!

Tay’s Avocado Sauce/Guacamole/Spread:
1 Avocado, mashed
1/2T Mayo
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/4tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes

Remove Seed and Skin from Avocado. Mash some. Then, add that and the rest of ingredients to Blender. Blend til smooth. Then, Get Your Guac On!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

A FAVORITE!!! Tay’s HEALTHY Awesome Chicken N Shrimp Avocado Egg Rolls (Not a Shrimp Person? Options Below)

A NEW FAVORITE! A MUST TRY!!! Not a Shrimp Person? Options Below!
*** LOW CALORIES – LOW CARBOHYDRATES ***

About 2tsp Coconut Oil (Or Butter Spray. More if Frying)
–
Chicken Marinade (UP TO 4-5hours):
1.5 lb. Chicken
1 Hidden Valley Buttermilk Ranch PACKET
1 tsp McCormick’s Montreal Steak Seasoning
1T White Vinegar
–
Shrimp Marinade (UP TO Few hours):
1/2lb. Shrimp (Bell Peppers/Onion Mix, in it’s place)
1tsp TO 1/2T Tony’s Creole Seasoning
1tsp McCormick’s Cajun
1/4tsp Brown Sugar
1/4tsp Chipotle Powder
–
Toppings: Grated Carrot, minced Celery, minced Red Onion, Avocado Sauce (Recipe Below),
–
Avocado Sauce:
1 Avocado, mashed
1/2T Mayo
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/4tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes

Marinade Chicken. Diced up.  Marinade Shrimp. (Not a Shrimp Person?: Saute Sweet Bell Peppers and Onions with Shrimp Marinade Ingredients (Can cut back on amounts, if need be).)
Make Sauce: Remove skin and seed, MASH Avocado! Then, I add Sauce Recipe to Blender, blend. Set aside.
In SEPARATE PANS, Heat 1tsp Oil in each, cook Shrimp and Chicken.
Top either: Soft Shells, Buns, Egg Rolls, or Spring Wraps (As we did) with Chicken, 4 Shrimps, grated Vegis (I mix together), and Avocado Sauce. Roll. Cooking Options:
–
Spring Rolls: Soak each Sheet in Water for about 30 seconds. Top with ingredients. Roll.
Egg Rolls: Top em. Roll em, using water to close ends. Butter Flavor – Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder (My favorite way)
– OR Bake (Butter Flavor Spraying each side, Bake ABOUT 12-18min., flipping half way thro)
– Or Deep Fry.
Tacos/Buns– Top. Add Cheese, Salsa, Sour Cream, if desired. Eat.
Note: OPTIONAL to also add grated Cucumber to Carrots, Onions, Celery.
(Photo Below is of Spring Rolls)


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

Corny Chicken (Mexican Corn N Chicken)

DELICIOUS! And, many uses! Serve Alone. Stuffed in Croissants. Over Rice. Some liked on Soft Shells. Even use this to pour over Enchiladas stuffed with Cheese and Peppers! Your Choice!

About 1.5 lb Chicken (I used Frozen)
2 cans Southwestern Corn, drained (Bell Pepper Kind)
3/4c canned Queso Blanco
1 can Cream of Chicken
1c canned Black Beans in Lime W/ JALAPENO, drained
1/8tsp Sea Salt
1/4tsp Paprika (Not sure if I added…)
1tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Cilantro
1T Parmesan Cheese (Store shelf kind)
2T REAL Bacon Pieces

Butter Flavor Cooking Spray Crock. Add Frozen Chicken. Cook on High 1 hour (If using Frozen). Then, add Rest. Cook on low 3-4 hours. Remove Chicken, cut up, add back to crock.
Serve Alone. Stuffed in Croissants. Over Rice. Some even liked it on Soft Shells. Your Choice. Even use this to pour over Enchiladas stuffed with Cheese and Peppers!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Crab (Or Lobster) Enchiladas

3 Boiled Eggs, sliced
Tony’s Creole Seasoning
–
1 pkg. Crab Meat (Crab or Lobster)
Frozen Pkg. Pepper/Onion Mix (Optional)
1tsp Jalapeno, minced
–
Sauce:
1/4c Queso Blanco
1c moz. Cheese
1/2c Sour Cream
1/2tsp Dried Cilantro
1/4tsp Lime (100% Fridge Kind)
1/4tsp Dill Weed
1/4-1/3T Butter
1/2c Vegi Broth (I used Cube+Water)
–
Soft Shells
Shredded Moz. Cheese
Small Spread of Miracle Whip or Mayo (I used Mayo!)
Grated Parmesan Cheese (Store shelf kind)
Fresh Tomatoes, diced

Preheat oven to 425. Saute Peppers and Jalapeno. Add in Crab near end.
Slice Boiled Eggs. Season, WELL, with Creole Seasoning.
Sauce: In Saucepan, heat all Sauce Ingredients, adding in Shredd. Cheese once hot. Stir til a Sauce Texture.
Top Soft Shells with Crab and Pepper/Onion mix. Add some Shredd. Moz. Cheese. Then, 3 Seasoned Egg Slices. Roll. Place into a BUTTER FLAVOR COOKING SPRAYED dish. Lay in Rolls. Top with Sauce. Sprinkle, well, with Grated Parmesan Cheese. Bake for about 30-40 minutes. Top with Fresh Diced Tomatoes just before serving.

Extra Crab Mix? STUFF Extra Crab and Cheese Sauce + Sprinkle of Cheese into Mushrooms (Stuffed Mushrooms!) or Wontons!
(Peppers/Onion Mix is Optional. You can just up the cheese on each and add chopped Onions)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

REPOST – The Cheesin Hot Headed Pigs (Tay’s Jalapeno Bacon Cheesy Sticks)

I’ve been doing these for years. First starting with Making Pizza Roll types with Wontons. With shortly after deciding sticks were EASIER to make. I know this is a repost, but, I haven’t updated old post with a new photo, so Here it is.

Egg Roll Wraps, halved
–
1c Shredd. Mozzarella  Cheese
1/2c Mont. Jack Cheese
1/4c Queso Blanco
1T Grated Parmesan Cheese (Store shelf kind)
2T REAL BACON PIECES
1.5T Jalapeno, deseed, minced
2T Green Onions
1/4tsp Pepper
1/2tsp McCormick’s Brick Oven Seasoning (Optional)
1tsp Dried Parsley
1/4tsp Garlic Powder
1/4tsp Onion Powder

Blend all, except Egg Roll Wraps (Derr!). Cut Egg Roll Wraps in HALF!!! Spoon a line (About cheese stick size) onto Egg Rolls. Roll. Fold in Sides. Fry in Coconut Oil. Place on plate lined with Paper Towels. Sprinkle with Garlic Powder.
Dip in Ranch, Salsa + Sour Cream, Spaghetti Sauce, endless options.

COOKING OPTION: Baking is an Option. Or, Butter Flavor Cooking Spray Skillet and Brown Each side. Baking or Frying is best! If skipping McCormick’s Brick Oven, try 1/8tsp Sea Salt.

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REPOST – Popeye Stick Em Ups (Tay’s Cheesy Spinach Sticks)

I’ve been doing these for years. First starting with Making Pizza Roll types with Wontons. With shortly after deciding sticks were EASIER to make. I know this is a repost, but, I haven’t updated old post with a new photo, so Here it is.

1/2 UP TO 1 pkg. Frozen Spinach (Fresh works!)
1/2tsp Olive Oil
1/4tsp + 1/8tsp Sea Salt
1tsp Dried Parsley
1tsp Garlic Powder
1/4tsp Onion Powder
1.5T Green Onions
–
1 can White Beans, drained, mashed some
1/3c Queso Blanco
1c Shredded Moz. Cheese (Or mix of Mont. Jack + Moz.)
4T Grated Parmesan Cheese (Store shelf kind)
2T Sour Cream OR Milk
–
Egg Rolls, HALVED
Coconut Oil (For Frying)
Sprinkle Garlic Powder

Cook/Saute Spinach, Salt, Parsley, Garlic, Grn. Onions, and Meat (If using) in Oil.
In blender, Rough BLEND: Beans, Queso, Cheeses, Milk/Sour Cream. Add Cheese Mix to Spinach. Cook a few minutes, to blend flavors.
CUT EGG ROLLS IN HALF (Important). Add a thin line of Spinach Mix to Egg Rolls. Roll, folding in edges at end..
Fry in Coconut Oil. Set on paper towel, sprinkle LIGHTLY with SMALL pinch Garlic Powder (Or Garlic Salt-LITTLE).
Serve with Salsa, Spaghetti Sauce. Or Tay’s Jalapeno White Sauce+Salsa.

Notes: Optionals: Meat (I skip!): 1/4lb: Sausage, Turkey Kielbasa, Chorizo, Chicken, or Seasoned Shrimp (Cut up/mince all to fit!)
Others (I skip!): 1/4c-1/2c Sweet Bell Peppers, Corn, Olives, Onions, Jalapeno, Tomatoes, etc. (All minced to fit)
COOKING Option: Butter Spray Skillet, Brown Each Side.

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