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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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.

 

Smoked Roast Steaks topped with Butter Garlic Shrimp

12oz. Shrimp, devein detail
Shrimp Marinade:
2tsp Olive Oil
1/2tsp Lemon Juice
1/4tsp Mustard Powder
4T medium Garlic Cloves, minced
1/2T Dried Parsley
1/4tsp Dried Dill
1/4tsp Himalayan Salt
1/2tsp Garlic Powder
–
Steak  (Ours was 2 lb Roast)
Marinade: 1T Olive Oil, 1tsp: Garlic Powder, Onion Powder, 1/2tsp: Himalayan Salt, Pepper
–
2T Butter
–
UP TO 3T Parmesan Cheese (OPTIONAL)
1/3-1/2c Heavy Whipping Cream

Premix Marinades. Brush Steaks with Marinade. Toss Shrimp with it’s Marinade. We smoked Steaks with Hickory Wood Chips, using our Oster Smoker/Roaster. (225-250 for 1 hour).
Sautee Shrimp with Butter in Skillet. Add in Parmesan and Whipping Cream. Simmer til juices are cooked down, some. Top Shrimp over Steak. Served with Mashed Potatoes, and,

Broccoli Mushroom Onion:
Saute all, in butter or oil. Add in a lil Soy Sauce. Toss. Eat. (Water can be added to keep from burning, during cooking.).

OPTIONS: You can cut up meat, top over Green Beans, dump Shrimp N Sauce over top.
Or, Serve with noodles (Zucchini Noodles!)

Jamaican Steak N Sweet Potato

LOW CARB! This recipe stems from our Jamaican Chicken.

Steak
–
Marinade (Premix, brush on):
1tsp 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
–
Organic Cold Pressed Coconut Oil
–
1 med./lrg. Sweet Potato, sliced thin
Bella Mushrooms
a lil Red Onions, slivered

Mix Marinade ingredients. Brush onto Steak. Marinade 6 hours. Cut up Steak. Save 1 Bay Leaf (Add in with Vegis). Heat Coconut Oil in skillet. Add in Steak, cook some. Add in rest (INCLUDING ONE BAY LEAF). Cook, covered, til potatoes are soft. Remove Bay Leaf, eat.

Chinese Steak & Vegis

LOW CARBS!

Thin Steak, sliced
-Season with:
Few Good Shakes of Chinese 5 Spice
Shake of Ginger
Shake of Onion Powder
Shake of Garlic Powder
Good Shake of Pepper
1tsp Orrington Farms Beef Base and Seasoning (Or, Beef Broth Cube)
–
Olive Oil
–
Soy Sauce
Lime Juice
–
Zucchini, quartered or halved
1/4c Onion, sliced thin
1c Mushrooms
1 Block of Frozen Broccoli

Slice Steak. Season. Set aside. Heat Oil in a Skillet. Add Steak. Add good few splashes of Soy Sauce. Add a splash of Lime Juice. Cook Steak. Add in Vegis. Cook down juices. Near end, add a nice splash of Soy Sauce and a splash of Lime Juice. Serve.

Steak N Pepper Logs w/ AMAZING Avocado Sauce

PHOTO does not do this justice. We were HUNGRY and it was late. Hence the one and done photo. No worries, we will be making it again, soon, it was AMAZING!!! 

Steak
–
Marinade:
Dijon
McCormick’s Gourmet Worcestershire Pub Burger Seasoning
Orrington Farms BEEF Broth Base and Seasoning (Or, Beef Broth cube, crushed)
–
Peppers (I used fresh and frozen Pepper/Onion Mix)
Red Onions
Olive Oil
Oregano
Pepper

On both sides of steak, LIGHTLY/BARELY, brush Steaks with Dijon Mustard. Season with Pub Season. Then, lightly, with Broth Base Seasoning. Roll up Steak, place in bag, marinade.
Sautee Peppers in Oil with good shakes of Oregano and a shake of Pepper.
Unroll and beat steak out to thin layer. Top with line of Sauteed Pepper Mix. Roll, use toothpicks to hold in place. Oil Pan, Sear each side. Top with Amazing Avocado Sauce. Eat.

Horseradish Avocado Sauce (DON’T be scared of Horseradish. Adds amazing flavor to Steak):
1 Large, nicely ripened, Avocado
1.5T Mayo
1.5T Horseradish
1/2tsp Lemon
1/2tsp Cilantro
1/4tsp Onion Powder
1/4tsp Garlic Powder
1/8tsp Sea Salt
—

Served with Coated Green Beans (Stems from our AWESOME Air Fried Crispy Chicken!):
Green Beans
–
1 Egg
1/2T Dijon
1tsp Olive Oil
–
1/3c Pork Rinds, crushed to powder
1/2T Coconut Flour
Seasons optional, we wanted spicy and did:
Good Shakes of Creole
Sprinkle of: Pepper, Cayenne, Onion Powder, Garlic Powder, Paprika, Tajin Seasoning (Dollar Store)

Vigorously, whisk Egg, Dijon, Oil.
Separate dish, combine Rinds, Flour, and Seasons.
Toss Beans with Egg Mixture, press into coating. Add to air fryer. Allow to set a few minutes to moisten. Then, I hit the Chicken Drumstick Button.

TAYros – Tay’s Pork Gyros with Roasted Sweet N Spicy Butternut Squash

The Gyro Marinade is AMAZING! 
I loved school’s Butternut Squash, so I tried to copy it. I didn’t have Honey, so improvised with Maple Syrup and it was AMAZING!

2 med. Pork Chops or Steaks (Double Marinade, if more)
Marinade:
2T Olive Oil
2T Worcestershire
2T White Wine Vinegar
a lil shy of 1/2T Garlic Clove, minced
1.5T Dried Oregano
1tsp Pepper (Or to taste)
1 Beef Cube, crushed
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt

Premix Marinade. Pour over Pork. Marinade 1 hour, then, cut up, and marinade another hour. Fry in skillet, cooking down juices. Top onto Pita Bread with Tomatoes, Onions, Lettuce, and this EASY Cream Cheese Tzatziki:
1/2c Cream Cheese, slightly softened (Sour Cream can be used)
1/2 Cucumber, grated
1/2tsp White Vinegar
1tsp Lemon Juice
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Dill Weed, or to taste
1/4tsp Salt
Soften Cream Cheese. Add everything. Stir well. Allow to cool. Spread onto Gyro.

Roasted Sweet and Spicy Butternut Squash:
1 Butternut Squash, cubed and skin cut off
Pinch Sea Salt
Pepper
Olive Oil, brushed pan
Sauce:
2T Maple Syrup (Homemade) (Honey can be used)
2tsp Sriracha
1/2tsp Lemon Juice
1/8tsp Brown Sugar
–

Cut and remove skin. Brush pan with Oil, toss around Butternut Squash to lightly coat. Season with Salt and Pepper. Toss, again. Cook uncovered, single layered, at 400 for about 40 minutes, or until soft. Mix with Sauce. Bake about 5 more minutes. Allow to set some to cool.

Tay’s Garlic Steak Butter

PIN IT Here (Pinterest)
Great on Steak, Pork, Toast (Makes for GREAT Melts, Burgers, Sandwiches, etc.).

1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind)
1/4tsp Mustard Powder
1/2T Green Onions, minced
2tsp Garlic Powder
1/2T Fresh Parsley
1/4tsp Sage

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! Or, add to Toast, Toasted Buns (Burgers), on Melts, Sandwiches, etc.

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!)

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!

Parmesan Crock Pot Chicken – Serve over Mashed Taters N Vegis, Rice N Vegis, or Noodles. Many uses!

Use with Chicken Breasts (As I did), Wings, Legs, Steaks, Pork, Turkey, etc.

4-6 Frozen Chicken Breasts (From 3lb bag)
1/2c Alfredo Sauce
1/3c grated Parmesan Cheese (Store shelf kind)
1 Chicken (Or Beef) Broth Cube
1/2c Water
1tsp Garlic Powder
1/4tsp Black Pepper
1/2tsp Dried Oregano
1/2T Greek Seasoning (McCormick’s Gourmet)
Optional: 1/3T Butter (I skip)
–
Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low for 4-6 hours. Optional to cut up Chicken. I turn my to warm for about 5-10minutes to thicken some.
Can also Butter Flavor Cooking Spray/Butter Baking Pan. Mix rest, together. Pour over Chicken. Bake.
Serve Alone, or, over/with:
-Shred up. Top with Cheese of Choice (Mont. Jack, Moz., Swiss), melt. Use for Sandwiches, on Gyros, etc.
-Vegis (Sautee/Steam/Cook): Onions, Broccoli, Carrots, Peas
-Rice (Cooked in Broth) mixed w/ Vegis: Carrots, Peas, Broccoli (Photo)
-Noodles (Cooked in Broth)
-Mashed Potatoes mixed w/ Vegis: Carrots, Peas, Broccoli, Chives (opt.)

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

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

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




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

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REPOST of an Old Favorite- TAY’s Piggy BETTER-ington (Lazy one’s Cheaper Wellington – Pork)

2 Pork Chops (I used Bone In) *See Notes
– Marinade (5 Hours):
1tsp Extra Virgin Olive Oil
1-2tsp Soy Sauce (I believe I did 2)
1.5tsp Dried Oregano
1/2tsp Dried Thyme
1/2tsp Pepper
1/8tsp Sea Salt (Optional)
1tsp Mustard
–
1T Flour
2tsp Extra Virgin Olive Oil
1/2c Beef Broth (I used 1/2c Water+1/2 Cube)
4T REAL Bacon Pieces
–
Mushroom Mix:
1/2-1tsp Extra Virgin Olive Oil
2c Mushrooms, chopped
3/4c Onions
1tsp White Wine (Movendo- USE!)
1/4tsp Garlic Powder
1.5tsp Worcestershire
1/8 tsp Sea Salt
1/2tsp Dried Oregano
–
Fridge Croissants

Preheat Oven per Croissant Instructions.
Meat: Marinade Chops 5-6 hours in Ziploc Bag. Remove Bones, dice. Place BACK into Marinade Bag. Add in half Flour, mix around. Add in other half, mix around. Heat 2tsp Oil in skillet. Add in Pork. Once browning, add in Broth and REAL Bacon Pieces. Cook and stir, til juices are cooked down.
Mushroom Mix: Heat Oil in skillet. Add in Onions, then Mushrooms. Cook some. Add in rest. Cook juices down and til Mushrooms are softer. Don’t burn.
Rolling: I usually use the smaller packages of Croissants. I use 2 per each BETTER-ington. Press out into a square with fingers. From one corner to another, line with Mushroom Mix, then Pork Mix. Fold in corners to seal. Bake according to Croissant Instructions.
((Also, can bake into a pie! Layer it on in for a BETTERington Pie))

Notes: Steak Can be Used! Even Chicken (Use Chicken Broth). Even Healthier- Serve in Egg Roll Wraps, Butter Flavor Cooking Spray Skillet, Brown each side, Sprinkle with Garlic Powder. Or in Muffin Pan using Wontons. Do the Taco Wonton Technique- Lay one Wonton in Muffin Cup. Top with Mushroom Mix, press another Wonton on top of that, then add in Pork Mix (Cheese Optional-Provolone or Moz.)
Also, bake into a Pie! Layer it on in for a BETTERington Pie.


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

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

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

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

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

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


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

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
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Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

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

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


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

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.
—
NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
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Tay’s Steak Soup (A Steak Soup that Actually… TASTES LIKE STEAK!)

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

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

Mix Soup Topper Ingredients, well. Top a tsp, or more, onto bowl of Soup served.
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Steak Fry with Rice Noodles

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

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

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
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TAY’s UltiMelt (Steak Melt Manwich)

Texas Toast Bread
Toppings: Mayo, Shredd. Cheese (We use Mild Cheddar AND Italian 6 Cheese)

Marinade:
1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Vegis:
Green Pepper, sliced into strips
Red Pepper, sliced into strips
Onions, sliced into strips
Mushrooms, sliced into strips
Extra Virgin Olive Oil
Shakes of Dried Oregano

Steaks: Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. (Below). Cut up. Vegis: Cut up. Lay into foil. Drizzle a LITTLE Olive Oil on. Sprinkle with Oregano. Cook, we do on grill. Butter Flavor Cooking Spray skillet. Brown each side of Toast. OR Grill each side of Toast, Butter it.
Top with Toppings.

Steak Cooking Tip: Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc. Or all the way on grill, just be sure it sizzles once it hit it! No constant flipping!!! One and done!
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TAY’s Piggy BETTER-ington (Lazy one’s Cheaper Wellington – Pork)

2 Pork Chops (I used Bone In) *See Notes
– Marinade (5 Hours):
1tsp Extra Virgin Olive Oil
1-2tsp Soy Sauce (I believe I did 2)
1.5tsp Dried Oregano
1/2tsp Dried Thyme
1/2tsp Pepper
1/8tsp Sea Salt (Optional)
1tsp Mustard
–
1T Flour
2tsp Extra Virgin Olive Oil
1/2c Beef Broth (I used 1/2c Water+1/2 Cube)
4T REAL Bacon Pieces
–
Mushroom Mix:
1/2-1tsp Extra Virgin Olive Oil
2c Mushrooms, chopped
3/4c Onions
1tsp White Wine (Movendo- USE!)
1/4tsp Garlic Powder
1.5tsp Worcestershire
1/8 tsp Sea Salt
1/2tsp Dried Oregano
–
Fridge Croissants (I used 2 pkgs.)

Preheat Oven per Croissant Instructions.
Meat: Marinade Chops 5-6 hours in Ziploc Bag. Remove Bones, dice. Place BACK into Marinade Bag. Add in half Flour, mix around. Add in other half, mix around. Heat 2tsp Oil in skillet. Add in Pork. Once browned, add in Broth and REAL Bacon Pieces. Cook and stir, til juices are cooked down.
Mushroom Mix: Heat Oil in skillet. Add in Onions, then Mushrooms. Cook some. Add in rest. Cook juices down and til Mushrooms are softer. Don’t burn.
Rolling: I usually use the smaller packages of Croissants. I use 2 per each BETTER-ington. Press out into a square with fingers. From one corner to another, line with Mushroom Mix, then Pork Mix. Fold in corners to seal. Bake according to Croissant Instructions.
((Also, can bake into a pie! Layer it on in for a BETTERington Pie))

Notes: Steak Can be Used! Even Chicken (Use Chicken Broth). Even Healthier- Serve in Egg Roll Wraps, Butter Flavor Cooking Spray Skillet, Brown each side, Sprinkle with Garlic Powder. Or in Muffin Pan using Wontons. Do the Taco Wonton Technique- Lay one Wonton in Muffin Cup. Top with Mushroom Mix, press another Wonton on top of that, then add in Pork Mix (Cheese Optional-Provolone or Moz.)
Also, can bake into a pie! Layer it on in for a BETTERington Pie.


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Tay’s Philly’s Chickies (Chicken Philly Cheese Sandwich)

3-4 Frozen Chicken Breast *See Notes
3/4c Water
1 Chicken Broth Cube, crushed
1/8tsp Liquid Hickory Smoke
1/2tsp Extra Virgin Olive Oil
1T + 1tsp Soy Sauce
1/4tsp Garlic Powder
3/4tsp MCCORMICK’S Montreal Steak Seasoning
Onion, sliced
Green Pepper, halved & sliced (Add last hr.)

Topping: Shredded Moz. Cheese and Mayo
Buns of choice (We used Whole Wheat) *See Notes

LIGHTLY/Barely Rub Crock with Butter. Add all, EXCEPT peppers.
Cook on Low 5hours. Shred Chicken and add in green pepper last hour. Last 15minutes, top with favorite shredded white cheese (We used moz.) Serve on toasted buns with Mayo.

Notes: I use chicken from 3lb freezer bag, to get idea on size. Low Carb Option is using Taco Shells, Wraps, Lettuce Wraps, Egg Roll Wraps, etc.
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Unstabbed Bobs (Stickless Steak Kabobs)

HEALTHY LOW CARB

Steaks
Green Peppers
Red Peppers
Zucchinis
Onions
Red Chili Pepper, minced
Garlic, minced
LAWRY’S Herb and Garlic Marinade!

Cut steaks into larger cubes. Place in ziploc bag with Lawry’s Marinade, MARINADE 6+ hours. Preheat oven to 375-400. We cut our vegis into med.-lrg. pieces. Zucchinis are sliced, then halved. Rip each person a large piece of heavy duty foil. Top with bell peppers, onions, zucchinis. Then good pinch of minced garlic and chili pepper. Add marinaded steak over vegis. Wrap tight. Set onto another foil (Edges folded up…Drip protection). Cook in preheated oven (375-400) for about 90 minutes, til vegis are soft. I serve with spoon of sour cream!
Pictured Steps:


Try Marinading, cooking in foil on Grill!
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Moo-jitas (Steak Fajitas)

Low Carb. Low Cal.
2 lb. Steaks
1T Extra Virgin Olive Oil
2T Soy Sauce
1tsp Balsamic Vinegar
1/8tsp Liquid Hickory Smoke
1.5T Lime Juice PLUS 1tsp at end
1/2tsp Dried Oregano
1/4tsp Chipotle Seasoning
1/2tsp Garlic Powder
1/4tsp Ground Pepper
1/8tsp+1/4tsp Sea Salt
1tsp Chili Powder
1tsp Dried Cilantro
1/4tsp Red Pepper Flakes
1 Onion, sliced
1/2 Green Pepper + 1/2 Red Pepper sliced (Added last few hours)

Add ingredients to crock. Blend some. Layer in steaks. Then flip once, to coat. Top with onions. Cook on -LOW- for 6+ hours. Flipping around in between. Last 1-2hour(s) slice up steaks, add back to crock and add in peppers. Stir in 1tsp lime juice right before serving. Optional: Add toppings to shell, wrap, brown all sides in skillet using Butter Flavored Cooking Spray.

Toppings:
FRESH ROMA Tomatoes, diced
Sour Cream
Shredd. Chedd. Cheese
Salsa
Optional Toppings:
1 Jalapeno, seeded and minced *SEE NOTES
Canned Mexi Corn (Pepper Onion Kind) *SEE NOTES
1/2c Rice, cooked in Chicken Broth

*NOTES: I was going to add to crock: 1T minced jalapenos, at beginning. 1/2c canned Mexi Corn, when I added peppers. But, decided not to. You can choose to do so. YOU COULD also serve this over spinach. Or over rice.
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tTt’s Spicy Little Jerks (The BEST Jerky)

Low Carb Low Cal Snack

RECIPE:
2 lb. Beef (Grab whatever steak/roast on sale… In the end, it’s all Fricken Tasty!)
Hi Mountain Seasoning’s Jerky Cure & Seasoning ORIGINAL BLEND:
– 1T of Season Mix (Darker Powder) 1T+1tsp Cure (Per instructions)
1tsp Cayenne Pepper Powder
1tsp Liquid Hickory Smoke
1/4c Teriyaki Sauce
Tasty option: Season, well, the tops (When you first put on dehydrator) with Fresh Cracked Black Pepper.

2lbs of meat I used this time around. Cut into strips about 1/4in thick. Sometimes, I make nuggets. Your choice. They say to cut off the fat. After long periods, it can go rancid. But, we eat this so fast there’s no need to worry about ever getting there.


Add ingredients into a bowl with meat.


Get your hands dirty and mix it well.


Add to ziploc bag and make sure it’s pretty air tight. MARINADE 24hours. Flip and mix around bag around half way through.


Dehydrate 4 hours. Keep in mind, it gets harder as it sits after dehydrating.


Store in airtight container.
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All in One Steps:

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Can also do slabs of meat. Jerky.

Country Fried Cow and Mashed Taters (Country Fried Steak N Mashed Potatoes)

2lb. Steak, cut into larger chunks
1/3c + few TBS. Vegetable Oil
In bowl mix:
1c Flour
1/2 tsp Seasonal Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4-1/2 tsp Paprika
1T Grated Parmesan Cheese (Store shelf kind)
Beat together:
2 Eggs
1/2c Heavy Whipping Cream
1/8 tsp Sea Salt (Optional)
1 tsp Louisiana Hot Sauce (Optional – I forgot)
SAUCE:
1 can Cream of Chicken
1 Packet Turkey Gravy
1/2c Sour Cream

Mix well the sauce. Set in fridge. Mix flour mixture in one bowl. Beat egg mixture in separate bowl. Toss steak with flour mixture. Pour egg mixture over steak in flour. Give a slight toss. Heat oil on skillet. Brown all sides.
For Tender Fried Steaks (Pictured):
Slightly Butter Flavor Cooking Spray Crockpot. ADD IN SAUCE first. Lay fried steak on top. Leave it be. If stirring is needed, Stir Minimumly! Cook on LOW, or even warm, for 4 hours. I say DO NOT stir often, due to browned batter falling off. It’s a mess if you do. BUT, a delicious mess!!!
OR
Preheat oven 350. Fry in oil til browned. Move to baking dish. Pour sauce over. Bake for 15minutes. Slightly turn. Bake another 10-15 minutes. Or until desired doneness.
OR Crispier(Works for whole steaks, as well):
If you add a lil baking powder and baking soda into the egg mixture for extra crunch, it will turnout too… Fry. Bake at 350, if needed, to desired steak doneness. Heat sauce in pan, top sauce mixture RIGHT BEFORE serving.
Your option on cooking method. All work. Also, I pour egg batter over, because I think it’s easier than alternate dipping (Flour, egg, then BACK into flour), which I lose most batter on fingers. Especially, working with small pieces. Whole steaks alternate works.

tTt’s Delicious MASHED TATERS
7-10 Potatoes (Reserve juice from cooking potatoes)
1T Parsley
Garlic Powder
3-4T Butter
4-5 Chicken Broth Cubes (For Boiling Potatoes)
1.5c Sour Cream

Boil potatoes in pan with enough water to barely cover potatoes WITH chicken broth cubes. LEAVE THE SKINS ON! Why… Why do yous hate the skins so much? Remove potatoes when tender. RESERVE JUICE. Mash Potatoes, add rest of ingredients PLUS 3/4c water/broth potatoes were cooked in. Mash and stir some more.

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Chickity China the Chinese Chili (Chinese Chili)

1lb Ground Pork
1/2lb. Steak, cut into thin strips
1T Chili Oil (Browning meats – DONT SKIP!)
2 cans Stewed Tomatoes, undrained
1/2c Water (Use to deglaze pan meats were cooked in)
1 Beef Broth Cube
2T TO 3T Soy Sauce (I use 2)
2T TO 3T Hoisin (I use 2)
1T Rice Vinegar
2 cans black beans, drained
1/2 can Bean Sprouts, drained, quick chop*
1/2 can Water Chestnuts*
1 Onion
1 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
1 Garlic Clove, minced
2T Jalapeno, deseeded, minced
1 tsp Brown Sugar
1/4 tsp Ginger
1/4 tsp 5 Spice Seasoning
1/4 tsp Red Pepper Flakes
1/4 tsp Black Pepper
1tsp Chili Powder
Hard Chow Mein Noodles

Thinly slice steak. Add Chili Oil to skillet and brown steak, add in ground pork. Brown. Add to crock. Use 1/2c water to get that flavor the meat left behind in skillet. (Just turn on heat, add water, stir to pick up flavor left behind) Add water to crock. Add rest of ingredients to crock. Cook on low 6 or so hours. Serve topped with Hard Chow Mein Noodles.
*Use other halves of cans for our Mocking Mein (Mock Chow Mein) recipe here: https://dinkingaround.wordpress.com/2014/09/25/mocking-mein-mock-chow-mein/

Check out our other Chili Recipes: Tay’s Easy Chillin Chili, Cinco De MY OH, YUM! Chili (Taco Chili), The Cheesy Chillin Chicken (White Cheesy Chicken Chili), The Scared White Chicken (White Chicken Chili), Jack O Lantern Chili (Pumpkin Chili), BBQ Chili. Simply, use the search bar to Search: Chili.

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Best Dead Cow Marinade

1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Directions:
Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc.
—
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