Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced
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Buns
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Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

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Tay’s Rocky Mountain Chili

A Great Chili Recipe. I’m using some leftovers tonight for Smoothered Burritos ANNND Smoothered Sweet Potato Fries! Check Back Soon!

1/2 – 1 lb. Bacon ENDS (1/2pkg.)
1/2-1 lb Pork Sausage (I used 1 lb.)
2tsp Jalapeno, deseed, minced
2c Med Onions
A lil shy 1c Celery
1T Fresh Garlic Cloves, minced
1T Butter (Plus, some to rub Crock)
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1c Beef Broth
1c Chicken Broth
1 can diced Tomatoes (Garlic Basil Oregano), undrained
1 can diced Tomatoes WITH Green Chiles, undrained
–
1 can Cannellini Beans, drained
1/2T Cumin
1/2tsp Coriander
1/8tsp Sea Salt
1/4tsp Pepper
–
3T White Corn Shells (Not the hard/cooked ones), blended
Serve with: Tay’s Bread Balls

Add 1T Butter to skillet. Add in Bacon and Pork Sausage, cook. Adding in Garlic, Onions, Celery, Jalapenos. Cook down Juices. Add in Broths, cook down “Some”. Add in Tomatoes. Cook some. Butter Crock Pot. Pour in. Add in Seasons. ADD BEANS. Cook on Low 6 hours. 30 minutes before Serving, in a blender, blend shells to almost a powder. Stir 3T into Crock. Allow to set 20-30minutes. Eat!

Optional: More Chiles or 1/2tsp Green Chile Powder. I used Water + Broth Cubes to make Broth… If that matters.

Leftovers (EXACT RECIPES COMING SOON! Check Back.): I’m debating on blending Chili to smooth (That’s Optional). Using the other 1/2 pkg. of Bacon Ends, I may cook it with Pinto Beans and make Smoothered Burritos: Blend Chili, mix with Cheese, top over Bean Burritos.
I have enough for 2 meals, so then, I will use the leftover of the leftovers (Chili) for Sweet Potato Fries: Double Fry Sweet Potatoes (Or baked). Bake/Heat Cheese over tops til melted. Serve Fries with Blended Chili, Sour Cream, Tomatoes, and other toppings of chioce (Olives, Jalapenos, Onions, Beans, Shredded Lettuce, etc.).

CHECK OUT OUR OTHER CHILI RECIPES: HERE

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.

Tay’s Balsamic Watermelon Strawberry Salsa – And, a few ideas for it! Including EASY & HEALTHY Pizzas!

Pin It HERE!

1/2c Strawberries, chopped
1c Watermelon, cubed small
1 can Basil Oregano Garlic Diced Tomatoes, DRAINED
1/2c Sweet Mini Bell Peppers, chopped
2tsp Balsamic Vinegar
2tsp Green Onions, minced
1/4tsp Sea Salt
1/2tsp Garlic Powder
2-3T Red Onions (I did 2.5T)
1/2tsp Lemon Juice (100% Fridge Kind)
1/4tsp Dried Mint
1tsp Fresh Cilantro, minced (Try WITHOUT FIRST, then add)

– Optional (I skipped. Forgot.):
1tsp Jalapeno, deseed Minced
1/2c Goat Cheese or Crumbled Feta (Optional, I skip for Pizza)

Toss all. Allow to Marinade 20 minutes.
Ideas for Use: Salsa for Chips. Salsa for Sweetened Shells (Fry Soft Shell in Butter. Toss in Sugar and Cinnamon.) Serve as Topping for Wrap, Sandwich, Balsamic Burgers, or Quesadillas. Or, as we did… MAKE Taco Shell Pizza.
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Pin It HERE

Tay’s Chicken/Bacon w/ Balsamic Watermelon/Strawberry Salsa Pizzas:
Chicken (I marinaded in White Vinegar and McCormick’s Montreal Steak)
Bacon
–
Shredded Cheese of Choice
Grated Parmesan Cheese (Store shelf kind)
Tay’s Balsamic Watermelon and Strawberry Salsa
Soft Shells
Pepper, Dried Oregano (Oregano Optional)

I marinaded Chicken 1hr. Cut up. I added Avocado Oil to skillet. Cooked Chicken, if excess juices- Drain it, to help crispify (Especially, for Bacon). Add in Bacon to Chicken. Cook all (Draining excess juices, if needed). Cut up all to smaller pieces. Or toss all in Oven, Bake.
Butter Flavor Cooking Spray Baking Pan. Lay in Soft Shells (Optional to Butter Spray OUTSIDE Edges, to help brown). Top with Chicken, then Bacon. Top with Salsa. Top with Cheeses of Choice (I used Moz., then sprinkle of Pepperjack.+Jalapeno, then, a small sprinkle of Cheddar). Sprinkle Tops with Grated Parmesan (Be sure to get the outside Edge nicely), Pepper, and Dried Oregano (Optional)
Bake, uncovered, at 450 for about 8 minutes.

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).

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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!

AMAZING TayBQ Chicken

Chicken Marinade (4-5 Hours):
Bone in Chicken, skin removed!
4T White Vinegar
1tsp McCormick’s Montreal Steak Seasoning
1.5T McCormick’s Grill Mates BBQ Season
–
A Good Honey BBQ Sauce

Marinade Chicken. Grill or Bake (If baking, I cover for half the time. With foil.). When just about done. Brush generously with BBQ (Enough time in advance to allow to caramelize, if grilling.). Allow to set a minute or two. EAT!

Spicy Grilled Gumbo and Rice with Black Eyed Peas

Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves
–
1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)
–
Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)
–

Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained

I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.

Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.

PRECOOKED PHOTO:

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

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.

Tay’s Sweet and Spicy Chicken with AMAZING Cucumber Tzatziki Wrap

EASY to Make! LOW CALORIES LOW CARBOHYDRATES Sweet and Spicy Chicken Wraps with a Delicious Cucumber Tzatziki Sauce. Healthier never tasted so good!

Tay’s EASY Sweet and Spicy Grilled Chicken:
Chicken Marinade (ONE HOUR! That’s it!):
About 1/3c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning
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Chicken Sauce (To toss cooked Chicken):
1 part Sweet Thai Chili Sauce (Asian aisle. I did about 1/3c)
1 part Louisiana Hot Sauce (I did about 1/3c)
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Tzatziki Sauce:
1/2c Sour Cream
2T Mayo
1T Grated Parmasen Cheese
1tsp Lemon Juice (100% fridge kind)
1c Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/2tsp McCormick’s Gourmet Greek Seasoning
1/4tsp Dill Weed
1/8tsp Mustard Powder
1/8tsp Sea Salt

Toppings: Lettuce, Tomatoes, Red Onions, Italian Shredd. Cheese
Flatbread/Wrap of Choice (I used Joseph’s Flaxseed Flatbreads)

Marinade thawed Chicken Breasts 1 hour, mixing around every so often. (Great time to make Tzatziki Sauce.). This Chicken is BEST ON CHARCOAL GRILL!!! Cook Chicken. Once cooked, cut into strips. Toss Chicken with Sauce IMMEDIATELY.
Top Flatbread/Wrap of choice with Tzatziki, Chicken, Lettuce, Tomatoes, Onions, Cheese

Optional to use Breaded/Fried Chicken to toss with Sauce, instead.
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Served with Quick Grilled Potatoes:
Potatoes (Stab w/fork. Microwave about 3minutes)
Butter Flavor Cooking Spray
McCormick’s Herb Garlic Seasoning
Butter Flavor Seasoning
Pepper
Green Onions

Microwave Potatoes, covered (Cuts cooking time). Then, halve then. Butter flavor cooking spray them. Sprinkle, WELL, with Herb Garlic Seasoning and Pepper. Add Green Onions. Wrap in Foil. Grill.

Tay’s Curried Sausage, Potatoes, and Chickpeas over Rice

Amazing! Eat Over Rice, with Pita, endless options! 

1 lb Smoked Sausage Link
1 can Chickpeas, drained
1 can Stewed Tomatoes (I used Hunts)
1 can Tomato Soup, undiluted
1/2c Peas (Last hour. Optional. I skipped)
1c Fresh Carrots, sliced
2.5c-3c Potatoes, diced (Russet, Golden, Fingerling)
1/2T Soy Sauce
1/4tsp Cumin Powder
1/2tsp Curry Powder
1/4tsp Paprika Powder
1/2tsp Garlic Powder
1/8tsp Old Bay Seasoning
2 sm. Dried Bay Leaf

Butter Flavor Cooking Spray Crock Pot. Add all, cook on low about 5-8 hours.
Rice: 1c Instant Rice, 1c Water, 1 crushed Vegetable Broth Cube. Add all to Microwave Safe Bowl. Cook, covered, according to directions. Stir half way through. Serve Curry over Rice.

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)
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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.
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 *** 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.

Tay’s Wasa-Pea Soup (Tay’s Wasabi Split Pea Soup)

With already having 2 other twists on Our Split Pea Soup (Links below)… We added another! Wasabi!

6c Broth (I did 6c Water + 4 Chicken Broth Cubes + 2 Beef Broth Cubes)
2c Water + 2c worth Vegetable Broth Cubes
1/2 – 1 lb. bag Dried Split Peas (I did 1/2pkg. to cut Cal.)
1/2 lb. Turkey Kielbasa/Sausage Link
2 Potatoes, diced
1c Celery
2c Fresh Carrots, sliced
1 lrg. Onion, chopped
1T Jalapeno, minced
1 large Garlic Clove, minced
1/2tsp Black Pepper
1tsp Garlic Powder
1tsp Dried Oregano
1tsp Dried Parsley (1 TBSP if fresh)
1/4tsp Ginger Powder
1.5T Soy Sauce
1/4c Prepared Kikkoman’s Wasabi Sauce (Last hour) + More for serving

Butter Flavor Cooking Spray Crock. Add all, EXCEPT Wasabi Sauce. Cook on low til Peas are done (About 5-8hours). Last 30min.-1hr. add in Wasabi Sauce (I turn my heat to warm at this point). Serve each Bowl with a lil more Wasabi Sauce (Optional).
Notes: Up Wasabi amount, to taste. But, give it time before adding more, as it’ll spread a lil. Wasabi Paste can be used, but, have yet to try. May need to alter Paste amount.
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*** Try our other SPLIT PEA SOUPS:

For Recipe Click Here – Lets Split! Soup (Split Pea Soup)

For Recipe Click Here – Coconut Mint Split Pea Soup

For Recipe Click Here

*** Try our other SPLIT PEA SOUPS:
Tay’s LETS SPLIT! Pea Soup (Good Ol Split Pea Soup)
Tay’s So Fresh and so CoConuty (Coconut Mint N Rosemary Split Pea Soup)

Tay’s MOCKing Delicious MOCK-ffins! Healthier, Lower Carbohyrate, Lower Calories FRUIT Muffins

Great for Breakfast or Dessert (As Mock-ffins (Mock Muffins)) You can choose to use Muffin Pan to make Mock-ffins for a Healthy LOW Carb Dessert. Or, use a baking dish! Whatever you want… It doesn’t Matter! Because, you and the kiddos will be DEVOURING these!!!

Eggs (4T Egg Whites (4 Eggs). Or, 3-4 Eggs w/yolks)
1tsp Vanilla Extract
1/2tsp Lemon Juice (Fridge 100% Kind. OPTIONAL!) *SEE NOTES
1-2 Banana, mooshed well
1 Stevia Sweetener Packet (Optional)
Few Each: Strawberries, Blueberries NOT TOO MANY! Enough to taste!
(Optional: Chocolate Chips, Craisins, Peanut Butter, Cherries, Berries, Cocao Powder, etc.)

Moosh Banana!!! Whisk: Eggs, Vanilla, Stevia, Lemon Juice, Bananas. In a Butter Flavor Cooking Sprayed Muffin Pan/Or Baking Dish (As I used), add in Fruits of Choice. Pour Egg Mix over tops. Toss SLIGHTLY! Bake 425 for about 20-25 minutes, til eggs are cooked. Allow to set a few minutes, UNCOVERED!!!
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NOTES: I use Lemon Juice for this recipe. May skip if doing a Peanut Butter Recipe. And be careful when mixing TOO MANY things… Eggs can only hold together so much!

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
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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.
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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 **
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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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TAYsty Fry / Wedge Season

Potatoes, cut to Fry desire
–
1T Oil
1/2-1T Flour (I did 1T)
Season Mix (Premix):
2T Parmesan Cheese
1T Garlic, minced
1/2T Garlic Powder (Optional)
1tsp Paprika
1tsp Onion Powder
1T Dried Parsley
2tsp Cajun
1T Creole
1/2tsp Lawrys Seasoned Salt
1/4tsp Celery Salt
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Butter Flavor Cooking Spray

Cut Potatoes. Place into Ziploc Bag. Add in Oil, toss. Add in Flour, toss. Sprinkle in MOST Season Mix (Reserve 1tsp for after baking sprinkling). Allow to set a few minutes. Preheat oven to about 425-450. Lightly Butter Flavor Cooking Spray Baking Pan. Add Fries. Bake, uncovered, for about 20-25 minutes. Toss. Bake additional 5-15minutes, to doneness desired.
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Tay’s Sesame BBQ Sauce

1/4c Kraft Toasted Sesame Seed Dressing
2T Teriyaki Sauce
1/3c Sweet Baby Ray’s HONEY BBQ Sauce (USE HONEY!)
1T Soy Sauce
1tsp Green Onions (Optional, I skipped)
1/2T Brown Sugar
–
Sea Salt
Pepper
1/2T Olive Oil
1/2T Flour

Premix Sauce. Set aside. LIGHTLY Sea Salt and Pepper Legs. Add into ziploc bag, add Oil, toss. Sprinkle in half the Flour, toss. Sprinkle in other half, toss. Fridge for about 15-20minutes. Bake 425-450 for about 18 minutes, flip. Cook another 12-18minutes, til juices run clear. Toss with Sauce. Serve.
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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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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
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Crock Pot Lil Sweet Lil Spicy Chicken

About 3 lb. Chicken or Roast/Large Cut of Choice (Pork/Beef)
–
Pick ONE of Two Options (Both give very different, YET, AMAZING flavor):
Option 1: Fontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
Option 2 (I did): Stubb’s Chiles, Lime, and Ginger Marinade
– Then, add:
1 Taco Season Pkt.
1/2c Root Beer
Brown Sugar (1/2tsp if using Stubb’s. 1tsp if Enchilada)
1/4tsp McCormick’s Garam Masala
1/4tsp Chipotle Powder (Optional)
2 Garlic Cloves, minced
1/2tsp Dry Mustard
1/2T Cumin
1/2tsp Pepper
Add Heat (Optional. I skipped): Red Pepper Flakes or minced Spicy Chiles

Add all to Crock Pot. Cook on low 8, or so, hours. Add to Shells/Bun of choice. Top with Taco Toppings of Choice. We used Tay’s Jalapeno White Sauce along with tTt’s Pico de Gallo, Shredd. Cheese, and Lettuce.
***LEFTOVERS***: Use for Tay’s Bread Bowl Tacos! YES TRY THESE!!!
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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!
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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)


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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)
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Tay’s Pizza Sticks

Egg Rolls, halved
Garlic Powder
Grated Parmesan (Store shelf kind)
–
About handful, or so, Shredd.Cheese (We use Moz. and/or Chedd.)
Turkey Pepperoni, to taste
REAL Bacon Bits/Pieces, to taste
Sprinkle Dried Parsley
Sprinkle Dried Oregano
1-2T Onions

In Blender, blend Bottom 6 Ingredients. I halve Egg Rolls (To make sticks). Top a line, kinda pressing compact, rub edges with Water. Roll, sealing edges. Butter Flavor Cooking Spray Skillet. Heat. Add Sticks, brown all sides. Add to plate, sprinkle both sides with Garlic Powder and Parmesan. Serve with heated Spaghetti Sauce to dip.

Notes: TOPPING Ingredients are Optional. Ideas (1-2T): Black Olives, Sauerkraut, Bell Peppers, Meats (Chicken, Sausage, Turkey Kielbasa, Shrimp, etc), Dipping Sauce (Alfredo, etc.), Banana Peppers, Tomatoes, etc. 

Flatbread Pizzas (tTt’s Flatbread Pizza – Tay’s Pesto Chickpea Pizza)

tTt’s Flatbread Pizza:
Tay’s Redhead Flatbread (Recipe Here) or Flatbread of Choice
Red Onions
Jalapeno
Meat (We used REAL Bacon Pieces)
Tomatoes
Cheese (Mixture of Shredd. Chedd. and Moz.)
Pepper
Oregano
Sauce:
Favorite Spaghetti Sauce
Dried Basil
Dried Oregano
Grated (Store shelf kind) Parmesan Cheese
tTt likes to sprinkle edges LIGHTLY with Creole!

Prep Dough (Needs 1hr to rise.). Mix Sauce ingredients. Stretch, or quickly roll, out dough. Top with Sauce, Toppings, then Pepper and Oregano. Optional to sprinkle edges with Creole for a nice saltiness! Bake 425 for about 11-13 minutes.
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Tay’s Pesto ChickPEA-ZZA:
Tay’s Redhead Flatbread (Recipe Here) or Flatbread of chioce
Sauce – (Blend):
A lil Olive Oil
“About” 1/4c-1/2c Chickpeas, drained
“About” 1-2T Prepared Pesto
OPTIONAL 1/8tsp Sea Salt (I skipped!!)
(ADD ABOVE Amounts TO YOUR TASTE!!!)
–
Red Onions
Tomatoes, chopped
REAL BACON PIECES or Turkey Kielbasa
Shredd. Moz. Cheese
Sprinkle top:
Grated Parmesan Cheese (Store shelf kind)
Pepper

Prep Dough (Needs 1hr. to rise). Stretch out to size, I’m not pretty about it.
Blend Chickpeas, Oil, and Pesto. Spread onto dough. Top with Toppings. Then Cheese. Then Parmesan and Pepper. Bake about 10-13minutes at 425.
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Tay’s RedHead FlatBread

1c + 3/4c All Purpose Flour
1 pkg. ACTIVE Yeast
1/2tsp Sugar
a smidge shy of 1tsp Salt
1tsp Dried Thyme, crushed some
1/2tsp Cumin
3/4c Warm Water
1tsp Extra Virgin Olive Oil

In a bowl, add Flour, Yeast, Sugar, Salt, Thyme, and Cumin. With a hand blender, I blended some.
I microwaved Water to a nice warmth. Slowly pour in Water. Knead with PALM (Fold dough, press, fold, press, etc.) to a nice smoothness.


RISING TECHNIQUE! My house is not warm enough (Warmth aides in rising), so:
IN A SEPARATE bowl, I add an inch or 2 of Microwaved Hot (Not too HOT!) Water, I take ANOTHER BOWL and LIGHTLY brush with Olive Oil. Set the Dough into the bowl brushed with Olive Oil. SET THAT BOWL on top of the microwaved water bowl (This keeps the dough warm, rises PERFECTLY!). Cover with a Dampened Paper Towel or Rag (I dampen with warm water).
Allow to rise 1 hour. Some people press it smaller after rising, I don’t I just:
Cut off what’s needed, stretch or quick roll to size.
I Butter Flavor Cooking Spray a pan, Bake at 425 for about 10-13 minutes (Pizzas, Flat Tacos, Buns).
You can also cook in a skillet. Once it bubbles nicely, flip (Be sure it doesn’t burn)(Flatbreads, Pita types).
– Great for Pizza Crust (We bake in Oven). Flatbreads (We cook on skillet). Burger Buns (We bake). Also, great for dipping in Hummus… Etc.

NOTES: We were going to add in Oregano. But, with having toppings that already contained Oregano, we skipped. Up to you. We would have done 1/2 – 1tsp.
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Gara-Mama’s-ala Chili (Tay’s Garam Masala Chili)

1/2 lb. Turkey Kielbasa, sliced
1 lb. Chicken Breast
1c Sweet Onions
1 Pkg. Frozen Bell Peppers/Onion Mix
1 Celery, cut long way, minced
1 can Light Red Kidney Beans, drained
1 can Chili Beans, undrained
1 can Chickpeas, drained
3T Ketchup
1T Soy Sauce
2tsp Louisiana Hot Sauce
1/2tsp Garlic Powder
1/2tsp Cumin
3/4tsp McCormick’s Garam Masala (More to taste)
1/4tsp Paprika
2 cans Roasted Garlic Tomatoes, undrained or drained (I did UN)
1/2tsp Brown Sugar
1/4tsp Sea Salt
1 Dried Bay Leaf

Lightly Butter Flavor Cooking Spray crock pot. Add all. Cook on LOW 8 hours. Serve with Flatbread.
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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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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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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube
–
Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)
—
OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Tay’s Sweet N Spicy Salsa (Jalapeno!)

This Salsa is AMAZINGLY DELICIOUS! Tacos, Chips, Right Out of the Jar… Doesn’t matter. This is your PERFECT FIT for every Salsa need!

4c Tomatoes *See notes
3c Jalapeno, deseeded/gutted
1c Onions
1-1.5c Bell Pepper ( I use 1/2c Grn + 1c Sweet Mini Bells)
4 LARGE Garlic Cloves, minced
1c Apple Cider Vinegar
1/2 of 6oz. can Tomato Paste
2tsp Pickling Salt
3-4T White Sugar (I used 3T!)
2tsp dried Oregano
2tsp dried Cilantro
1/2tsp Cumin
1.5T Paprika
1T Coriander
–
Optional: Per jar, 1/2 Cayenne (Deseeded) OR 1/4tsp Jalapeno Seeds

Makes 3 jars.
Either, Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5-10min. Then, uncovered rest of way. Serve for Parties… Or:
Tay’s prep:
Bring water to boil. Boil whole Tomatoes for about 30seconds. Remove and place, immediately, into COLD COLD water. Skin should just come right off.
Chop up tomatoes. I cut onto plate, lifted tomatoes with fingers, then place into salsa cooking pot… Ridding of excess tomato juices.
Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5 -10min. Then, uncovered rest of way.
In clean jars (Wash and boil jars/lids/seals, set on paper towel. DRY all completely), fill to about an inch below top of jars. Place on seal, then twist on rings. Not too, too tight. Just firm enough.
Bring water bath to boil. Boil in water bath for 12-14minutes. Shut off heat, and leave for about 5min. Place on paper towels for a minute or 2, checking they are twisted snug, not tight, but snug (Careful, it’s hot!). Then, turn upside down and keep them upside down til cool. (Upside down tip was given to me by a Farmer at Fleet Farm. Says it ensured his sealing, Update… Since this method, it’s been 100% sealing thus far!).

*Notes: I used a variety of types of tomatoes from the garden. Even a few
Yellow Tomatoes! You can lessen sweetness by lessening to 3T of Sugar. TO UP HEAT… Add a half of Cayenne Pepper,  halfed long way. OR, Jalapeno Seeds (I do 1/4tsp Seeds per jar). Just add either to jar prior to pouring cooked salsa in.
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My husband likes his extra spicy. Cuts sugar to 2.5T. Adds to each jar: Sliver of Ghost Pepper and adds 1/4tsp Jalapeno Seed and 1/4tsp, or so, of Red Pepper Flakes.

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 Best Chicken Marinade N’ tTt’s Spuddy Buddies (Greek Chicken w/Seasoned Red Potatoes)

–

Chicken Marinade:
2tsp Worcestershire
1T Soy Sauce
1/2tsp Lemon Pepper
1/2tsp Garlic Powder
1tsp Dijon Mustard
1T + 2tsp Extra Virgin Olive Oil
1T Dried Parsley
2.5tsp McCormick’s Greek Seasoning
1tsp Dried Oregano
1tsp Dried Rosemary

Mix, WELL, marinade ingredients. Brush ALL onto thawed Chicken Breasts (I did 3 chicken breasts). Marinade 5 hours.

Tastes great cooked on grill. tTt’s Charbroil Charcoal Grill Cooking Tip: Make a Mountain Shape with Plain Ol’ charcoal. (You do a Mountain, with center highest, to control cooking. If too hot, move away from center.) Use lighter fluid to start. Once coals are nicely started, place chicken on, around outside of grill. Place a half smashed pop can sideways onto grill rim, to prop a little open. Cook til chicken is easy to slide a spatula underneath (It doesn’t stick much, when ready to flip). Flip once. Cook other side. tTt calls it, “The one and done”. Once done, take off. Cover til eating.
WE SERVED OURS OVER A NICE SALAD: Lettuce, boiled eggs, red onions, cheese cubes, roma tomatoes, croutons, and ranch. With side of tTt’s Spuddy Buddies (Seasoned Baked Red Potatoes).

tTt’s Spuddy Buddies
6 Red Potatoes, quartered or so
1T Extra Virgin Olive Oil
2 Garlic Cloves, minced
1/4 Large Onion, minced
1/2tsp Dried Basil
1/2tsp Dried Oregano
1/8tsp Sea Salt, or to taste
1/2T Red Pepper Flake

Bake, covered, 450. 45minutes. Gave nice mix, bake uncovered 10-15 more minutes.

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TAYzty Eazy LAZY-agna (Tay’s Lazy Lasagna)

Red Meat Sauce*:
1-2 jars Favorite Spaghetti Sauce (I used 1.5 jars Rinaldi)
1 lb. Lean Ground Beef (Or Turkey), browned & seasoned with:
–Garlic powder, pepper, onion powder, basil, oregano, parsley
Vegis (1/2Green Pepper, 1/2Red Pepper, Onion) *Optional

White Cheese Spread:
1c Cottage Cheese (At least 2%- I did 4%)
1/3c Grated Parmesan Cheese (Store shelf kind)
1/8c Sour Cream
1/16tsp Sea Salt
1c Spinach. chopped small
–
Shredded Mozzarella Cheese
Frozen Cheese Ravioli (I used 1lb)

(Pictured Steps Below)
Premake White Cheese Spread, place in fridge (Trust me… DON’T skip the white spread or it’s ingredients!). Brown meat. Butter Flavor Cooking Spray Crock. Add all Red Meat Sauce ingredients to crock, cook on low 2 hours*. (If using vegis, cook til soft.) Stirring occasionally. Add in ravioli to desired sauce to noodle consistency you like*, stir. Sprinkle LIGHTLY with A LITTLE moz. cheese. Top with white cheese spread. Layer with more moz. cheese. Cook on low another hour or two. If you have an oven safe crock bowl, you can choose to remove lid and broil til cheese is lightly browned. I skip that, it is a lazy dish! Serve.
I make in crock to slowly blend all flavors. You can easily cook this on the stove top/ in oven, for less time!

*Notes: Try tTt’s Spaghetti Sauce in place of Red Meat Sauce, recipe coming soon! Freezer friendly. If you use premade sauce, you can cut the cooking time drastically. Only heating til all’s warmed. ALSO, the ravioli will eat up some sauce, so when you get to the sauce consistency you like, add a little more!!!
Pictured Steps for Crock, Oven, or Stove Top:

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