tTt’s Fermented xXx Hot Sauce

Stems from our tTt’s xXx Seasoning.

40g Habanero (About 6)
636g Jalapeno (About 14)
756g Sweet Mini Bell Peppers (2lb. Bag)
6g Fresh, but, Dried Cayenne (Sat in windowsill til dried)
8g Fresh Garlic, minced
1tsp Dried Carolina Reaper Peppers
–
2.5% Weight Ratio of Above Ingredient for Sea Salt
Vacuum bag and Sealer. LEAVE ENOUGH HEAD SPACE IN BAG TO ALLOW GASES TO EXPAND.

Cut up and weigh first 6 Ingredients. You will need a 2.5% Sea Salt Ratio (Our Ingredients weighed 1447g, total. So, we did 36.2g of Sea Salt. 2.5% of 1447g is about 36.2g.)
Add ingredients into a Vacuum Sealer Bag. Add in Salt, quickly mix around. Vacuum and Seal bag, immediately. I place mine, flat, into a cardboard box, label/date. Then, place into garbage bag. (You don’t want this thing to blow up). Allow to set, at room temperature, for 6 weeks. Don’t disturb too much. Run through Juicer. Jar up the Liquid. Use as Hot Sauce.
Pulp leftover from Juicing can be used to make a SPICY Cream Cheese Dip for Crackers. Recipe:

1/2 pkg. Cream Cheese
1/4c Mayo
1/2c Sour Cream
UP TO 1c Fermented Pepper Pulp (Start with less, add as you go. It gets spicier as it sits!)
Good shake of Onion Powder

Tips:
Be sure to weigh ingredients (Minus salt). Then, use a 2.5% ratio of Salt.
Be sure to weigh out the container you are setting on the scale, to weigh. (Don’t include weight of container).
Don’t shake around too much. Don’t disturb. Allow it to work on it’s own. I do flip every 2wks. GENTLY.
BE SURE TO LEAVE ENOUGH HEADSPACE IN VAC BAG. Gases expand (Photo below).
Should not have a bad smell, a vinegary smell is okay. The longer it sits, the more vinegary it gets.
BE SURE ALL UTENSILS, SURFACES, ETC. ARE CLEANED AND STERILIZED.

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Tay’s Tim’s Lasagna

1T Olive Oil
2 lbs. Ground Beef (Garlic Powder, Onion Powder, Parsley, Oregano, Basil, Salt, Pepper)
2 boxes OVEN READY Lasagna Noodles
4 jars Tomato Basil and Garlic Sauce Great Value
3/4 sm. can Tomato Paste
1/2 small Onion
1/2 Green Pepper
32oz. Ricotta (I used more than 1/2)
4-4.5 lbs. Shredded Moz. Cheese

Directions:
Preheat oven to about 375.
Sauce*:
Add Olive Oil to pan. Cook Beef in Oil, season with: Nice amount Garlic Powder, Salt, Pepper, Onion Powder, Parsley, Oregano, and a lil Basil. Drain most grease (Choose to add more seasons, here). Add in:
3/4 can Tomato Paste
1/2 small Onion
Sautee. Add in:
4 jars Basil Oregano and Garlic Essential Value Sauce
Simmer 15 minutes.

Butter Flavor Cooking Spray Lasagna Pan*. Add a LIL sauce on bottom.
Layer on OVEN READY Lasagna Noodles.
Top with:
Sauce
Moz. Cheese
Nice amount of PARMESAN (Store shelf kind)
THEN:
Noodles
Spread about 1/2in. layer of RICOTTA over all Noodles*
Top with nice amount of Sauce.
Moz. Cheese
Nice amount of Parmesan (Store shelf kind)
THEN:
Noodles
Sauce
Moz. Cheese
Nice amount of PARMESAN (Store shelf kind)
Repeat until desired height. (I believe I did 4 layers total)

On top: Sprinkle with Salt, Pepper, and sliced Green Peppers
COVER WITH FOIL. Cook at 375 for 1hr. minutes. Remove cover and Broil til cheese is goldened.

* Notes: I used ALL of the Sauce made. Ricotta only goes onto ONE layer.
PAN SIZE: 19.75in x 11.75in. About 2.5in deep.
Leftovers: Cool. Cut. wrap and freeze. You can cut up, plate up, freeze, then, place into freezer bags.

Turkey Day Turkey Meal – Gobble, Gobble

Amazing meal for Thanksgiving or Christmas! Everything you need in 1 post!

Under Skin Butter Rub:
1 Stick of Butter, softened
1tsp Lemon Juice
1.5T Fresh Garlic, minced
2tsp Lawry’s Seasoned Salt
1tsp Paprika (Plus, some for later sprinkling)
1/2tsp Garlic Powder (Plus, some for later sprinkling)
1/2tsp Onion Powder (Plus, some for later sprinkling)
1/2tsp Pepper
1/2tsp Salt
1tsp Brown Sugar
(Reserve 1T of Rub, for later Brushing)
–
Inside Turkey:
1 Lemon HALF, stab a few times on skin
Onions, cut large
–
Broth:
3c Chicken/Turkey Broth
1/2T Lemon Juice
1/2tsp Pepper
1tsp Fresh Garlic
–
Bottom of Turkey Pan:
1c Celery
2c Carrots
1 Onion
4 Potatoes, halved or Quartered (Sweet or Reg.)
–
Gravy:
Pour Turkey Juices into a bowl.
5T Butter
Up to 5T Flour
3c Turkey Pan Juices (Compensate with Broth, if not enough.)
1 Dried Bay Leaf (Optional, I skipped 2020)
1/4-1/2tsp Salt, or more to taste
–
Stuffing:
Gizzard/ liver, cut up (I discard Heart)
Neck
12T Butter
Sautee above. Add in:
2/3c Carrot Sticks, chop small
2/3c Celery, cut small
1/2 Onion, chopped
Sautee Above. Add in:
1.5c Vegi Broth
3c Chicken Broth
Boil, then, simmer for 10min. Add in:
3 Boxes of Ready to Make Stuffing (Turkey)
1/4tsp Sea Salt, or more to taste
(Optional: 1/4lb Cooked Ground Breakfast Sausage. Skip salt if using.)

Directions:
Allow Turkey to sit in Room Temp for a lil bit. Make Butter Rub.  I reserved 1T of Butter Rub. Rub Butter Rub under skin.  I pat my hands onto skin to remove access from my hands.
In Turkey Cavity, add in some Onions and 1 half of lemon (Stab with knife around skin).  Butter Roaster. Add in Vegis: Potatoes (Reg. or sweet), Onions, Celery, Carrots. Add in Turkey, onto grate above Vegis.
Pour Broth Mixture over Turkey.
Cook Turkey in Roaster at 350 (13min per pound of Turkey). Once done, rub skin with 1T Reserved Rub. Broil to brown.
Stuffing: Mince Liver. Add slices to Turkey Neck. Put slices in Gizzard. Add Butter to pan. Saute Turkey Neck and Gizzard. Add in Liver and Vegis. Saute. Add in Broths. Bring to Boil. Then, Simmer til all’s cooked. I set aside until closer to eating time. Once ready, bring to boil. Remove Neck and Gizzard. Add in Stuffing Boxes. Toss, add Sea Salt. Cook/Bake to desired texture.
Last 30min, or so: I dump the Juices from the Turkey Pan (STRAIN and reserve BOTH Vegis and Juice!!!). Cover and set Vegis aside. Skim, and reserve, the fat off the top of juice. You will need 3-5T skimmed Fat and 2c Broth/Turkey Juice for Gravy. Toss rest. (Use Butter to compensate for lack of Fat, if needed).
Drizzle 1tsp Olive Oil over Turkey. Sprinkle Turkey with Lawry’s Seasonal Salt, Garlic Powder, Onion Powder, and Paprika. Place back into Roaster (I removed inner pan.). Roast at 325-400 for additional 30min to an hour.
Gravy: Add to pan, 5T Butter. Heat, adding in 5T Flour. WHISK, continuously, until a nice brown. Add in Turkey Juices, Bay Leaf (Optional), and Sea Salt. Whisk continuously til desired thickness. Keep in mind that it thickens as it cools. Remove Bay Leaf after it sets a few minutes once completed.
Allow Turkey to rest about 30minutes, slightly uncovered.
tTt’s Mashed Potatoes: Here!
Green Bean Casserole: Here!
Eat up… Gobble Gobble.

NOTES: For Broths, I used Cubes and Water!

tTt’s Peppered Vegi Saute

2T Extra Virgin Olive Oil
3T Teriyaki
1 Frozen Bag Brussel Sprouts
3 Med. Onions
1 8 oz. Pkg Mushrooms
Up to 1T Course Black Pepper

Heat Oil. Add in Vegis. Cook some. Add in Teriyaki, cook down. Eat.
I served over Chinese Spiced Chicken and Rice:
Place 1c Rice into Butter Flavored Baking Dish, add in 1c Water, (Optional to add 1 crushed Broth Cube to Rice/Water), lay over Frozen Chicken, Sprinkle nicely with Chinese 5 Spice, cover with Foil. Bake til Chicken is done.
—
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tTt’s Chicks (tTt’s Chicken Bites)

Sweet Chili Sauce:
1/3c Chili Sauce (The Ketchup aisle stuff)
2/3c Sweet Thai Chili Sauce (Asian aisle)

Hot Honey Sauce (From our Hot Honey Flaps):
1/3c Louisiana Hot Sauce
1/3c Honey
1T Butter

*** More Sauces Below (In Similar Posts) or Check Out Marinade/Sauces or Grilling Posts!
–

Batter (Was enough for 3 batches):
2 Eggs
Up to 2/3c Cornstarch
1/3c Oil (For Frying)

Cut up thawed Chicken Breasts. Add to bowl of Cornstarch, rolling each around, one at a time. Beat Eggs, pour over bowl of Cornstarched Chicken. Give a quick toss to distribute the Egg around, NOT TOO MUCH Mixing.
Heat Oil. Place each in, one at a time, and brown each side, til cooked. Once cooked, toss with Sauce of Choosing.
Potatoes: Slice thin-ish. I soaked in COLD Water + a lil Vinegar. Bake in Oven til browned, flipping halfway. PRE, or Post, Cooking- Season with Seasons of Choice (Salt/Pepper. Dill/Salt/Pepper/Chives), etc.
—
Similar Posts (Also, for MORE Sauce Recipes, Check Out Our Marinade/Sauce Link to the Right):

For Recipe Click Here – Orange Teriyaki Chicken

For Recipe Click Here – Lemony Snickets Chicks

For Recipe Click Here – Haba-Pineapple Sauce (Habanero Pineapple Sauce / Wings)

For Recipe Click Here – Buffalo Bites

For Recipe Click Here – BBQ Chicks

For Recipe Click Here – Orange You Glad the CooCooNuts are Here?! (Coconut Orange Chicken Bites)

For Recipe Click Here – Lemony Dill Fish Bites (Fish Bites with Delicious Lemon Dill Sauce)

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Healthier Options: Use Coconut Oil. Skip Batter process, just toss Cooked Chicken with Sauce of Choice.
*** Please be sure to check out Our MANY Sauce Recipes On Our Marinade/Sauces Posts or Our Grilling Posts!

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

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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tTt’s Hash

1 Jumbo Potato, cubed small
1 Medium Onion, sliced
6 Mushrooms, sliced
A few GOOD shakes of:
Pepper
Dried Oregano
Dried Parsley
Dried Basil
A lil splash of Extra Virgin Olive Oil
–
Regular Ol’ Sandwich Chedd. Cheese Slices

Add top ingredient to ziploc bag. Mix around. Heat Non Stick Skillet, I still add Butter Flavor Cooking Spray, add Potato Mix. Fry. Shut off heat, top with Cheese Slices. Serve once melted.
Great with Eggs, Toast, and Peppered Bacon:
Heat oven. Lay Lined in pan on top of foil. Sprinkle, well, with Pepper. Bake, uncovered, at 425-450 for about 10-15 minutes.

Optional to add to Hash: 1/3 Green Pepper, minced. 1/3 Red Pepper, minced. Minced Jalapeno.
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tTt’s SUPER HEALTHY and BENEFICIAL Cabbage N Spinach w/ Mushrooms

1 Head of Cabbage
1 bag Frozen Spinach
16 oz. Pkg. Mushrooms, whole
1.5T Hot Chili Oil
6c Water
6 Chicken Broth Cubes
1 Jalapeno, deseeded, minced
1/2tsp McCormick’s Chinese 5 Spice Season

Add all to Pot. Cover. Cook in Oven at 400, til Cabbage is nice and soft. I like mine soggy.
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tTt’s Chex Mix

3c EACH Chex Cereal: Corn, Wheat, Rice
2c Pretzels (Or a combo or Pretzels, Breadsticks, Rye Chips)
–
6T Butter
2tsp Sesame Seed Oil
3T Louisiana Hot Sauce (Store brand kind)
2T Soy Sauce
1tsp Liquid Smoke
1tsp Seasonal Salt
1/4tsp Ginger Powder
1tsp Garlic Powder
3/4tsp Onion Powder

Mix Liquid and Season ingredients (Bottom 9 ingredients). LIGHTLY toss Chex Mixture and Pretzels.
Preheat oven. Right before adding to oven, mix together Sauce and Chex Mixture. Lay onto Baking Pan/Cookie Sheet. Bake, LIGHTLY tossing every 15 minutes.
Allow to cool.
EVEN BETTER the Next Day!!!
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tTt’s Jalapeno Cheese Beef Stick Snacks (The Best Beef Stick you will EVER have!

THE BEST BEEF STICK I’ve Ever Had! And, I’ve had MANY!!! 
Per pound of Beef (I double batch, but, mix 1 lb. at a time. Then mix all together at the end).

– 1 lb. LEAN Ground Beef (Leaner then better)
– 1 Pkt. Cure/Season Nesco Jerky Season HOT STICK Variety
– 2T Mezzetta Deli SLices HOT Jalapeno Peppers (Jarred untamed Jalapeno slices), minced
– 3T SHARP CHEDDAR Cheese Brick, cubed small
– 2tsp Liquid Hickory Smoke
– 17mm Collagen Skins (Tubing for sticks)

I double batch, BUT, I mix 1 lb. at a time. Then, mix it all together at the end. Stick into your jerky gun. I just did one stick at a time. Got it to length I wanted, cut off, repeat. Lay onto Dehydrator Trays (I did 6 per tray). Dehydrate 8 hours, or so.
You can make into nuggets: Skip skins. Form nuggets and place onto dehydrator and optional to season, well, with Fresh Cracked Pepper. Pepper is tasty!

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tTt’s Eggnog Texas French Toast – Repost

With Holidays around the corner, I decided to REPOST our Holiday Morning Favorite (Or Supper). As far as I can remember these were made for Us, then the Kiddos. A HIT! Just had some last night, seeing as they just brought back the Eggnog for this time of year.

Texas Toast Bread
Eggs
Eggnog
Vanilla
–
Powder Sugar
Organic Maple Syrup (The best!)

Butter Cooking Spray Skillet. Whisk, well, together Eggs, Eggnog, and a lil Vanilla into a bowl (I eyeball it. It’s the same making french toast with eggs and a little milk). Dip each side of Bread into whisked Egg Mixture. Cook/Golden Brown each side.
Serve with Sprinkle of Powder Sugar and Organic Maple Syrup. BAM! Done…
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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!!!)
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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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REPOST – tTt’s Sauce (The BEST SAUCE!)

An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.
–
Great on Pizzas, as well! BEST PIZZA You Will Ever Have:

LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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REPOST – The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER! And, the answer to the long time question, “Why didn’t the Chicken cross the road?”

12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.

* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh. 
Example: 2T Fresh = 1T Dried.
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tTt’s Trailer Trash Legs (BEST Buffalo Chicken)

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

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

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

* Notes: Works for Legs, Wings, Chicken Breasts, all other Chicken Types. Vegatarian/Vegan Option: Bake Cauliflower, seasoned with Montreal. Toss with Sauce.
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—
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For Recipe Click Here – Tays Best Greek Chicken Marinade

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For Recipe Click Here – Tay’s Chicken Rub. Also, great for Seasoning Fries, Wedges, etc

Great alone. On Salads. On Tacos. On Rice. Etc. For Recipe Click Here

For Recipe Click Here – Woo Woo Chickin Chickin Woo Woo Chicken Legs (Mustard Legs and EASY BBQ Legs)

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tTt Chipotle Chicken Wraps

Re-Posted, but, wanted to show how AMAZINGLY healthy, low carb., low. cals., this recipe can be!

3 lb. Chicken Breasts (Frozen)
1c Mild Salsa
2 small Onions (Or 1 large)
2/3c Water
1 Chicken Broth Cube
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced

Add to crock pot. Cook on Low for 4, or so hours. Serve on Lettuce Leaves, making lettuce wraps. Shells, Egg Rolls, over Rice (Rice cooked in 1/2 water 1/2 broth with splash of Lime and shake of dried Cilantro), in Salad, or Alone!
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—
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tTt’s Pico de Gallo

Refreshing! Crisp! Delicious! Amps up ANYTHING you put this on!

2c Roma Tomatoes, deseeded, diced (About 5 Romas- Or tomato of choice)
1c Red Onions, chopped
1T Serrano Peppers, deseeded and minced (About 2 Serranos)
1 slightly packed Tablespoon Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1T Lime Juice (Fridge concentrate kind)

Toss all into a bowl.
Great with tacos, chips, eggs, pizzas, etc…
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tTt’s Outback Marinade

1/2c Beer
2T Extra Virgin Olive Oil
2T White Vinegar
1T Garlic Powder
1/4tsp Paprika
1/4tsp + 1/8tsp Sea Salt
1/4tsp Ground Pepper
1/4tsp McCormick Dried Orange Peel
1T Fresh Onion, minced
1/8tsp Red Pepper Flakes
1T Fresh Green Pepper, minced

We used Pork Chops. Mix marinade ingredients, well. Marinade 6-8 hours. Cooked on charcoal grill, to perfection. (Pile charcoal into hill, light. Once charcoal is red and ashy- Place chops on outer circle of grill. Once underside is seared like, flip, cook other side. Done.)

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tTt’s Spuddy Buddies (Seasoned Red Potatoes)

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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tTt Puts the Bacon on the Pizza

Thin Crust
Rinaldi’s Tomato, Garlic, Onion Sauce
Sargento’s 6 Cheese Shredded Cheese (About 1/3 of bag)***
REAL Bacon Bits
Good shake of Oregano
Grated Parmesan Cheese (Store shelf kind)
EVOO

Preheat oven according to crust instructions (Ours we needed to LIGHTLY brush Extra Virgin Olive Oil on bottom and along outer edge of top crust). Spread on sauce. Top with cheese. Top with hand of bacon bits. Top with good shake oregano. Sprinkle along outer top of crust with grated Parm. cheese. Cook according to crust instructions.

***A mixture of Provolone, Asiago, Mozzarella, Romano, Parmesan Cheese, Fontina.
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tTt’s Chipotle Chicken Tacos

3 lb. Frozen Chicken Breasts
1c Salsa
2 small Onions (Or 1 large)
2/3c Water (Skip if using Stove Top Method)
1 Chicken Broth Cube (Optional if Stove Top Method)
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced
–
Rice:
2c Rice
2c Water (Per rice instructions)
1 Chicken Broth Cube, crushed
Splash of Lime Juice
Shakes of Dried Cilantro

Stove Top: (SKIP Broth Cube and 2/3c Water) Bring Chicken to Boil in minimal Water needed to cook Chicken (Adding Chicken Broth Cube(s) is optional for Stove Top). Remove and shred.
In bowl, mix Salsa, Onions, Basil, Oregano, Ginger, chopped up Chipotle Peppers in Adobo. Add Chicken and Mixed Sauce to skillet. Cook down juices.
Cook Rice in Microwave, adding all to bowl, cover, microwave according to directions. Add both to Shell, with shredded Cheddar Cheese. Roll up. Heat Skillet, Butter Flavor Cooking Spray skillet, brown each side, sprinkle with Garlic Powder. Serve with Salsa and Sour Cream, mixed.
Crockpot: Butter Flavor Cooking Spray Crock. Add all. Cook on low til chicken is cooked. Cut up. Serve on Tacos* with rice and other toppings. Or in bowl with rice and other taco toppings (Sour cream, salsa, lettuce, cheese).
*Or eggrolls- Rolled and browned in skillet with butter spray. You can substitute rice for cauliflower rice (Recipes on internet)

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tTt’s EASY Chicken N Bacon – Great for BLT Salads!

Chicken Marinade (1 hour!):
1/4c Vinegar
1T McCormick’s Montreal Steak Seasoning
–
Bacon

Marinade Chicken. Cut to desired sized strips. Preheat oven to about 425-450. Lay Chicken onto Butter Flavor Cooking Sprayed pan. Cook about 15minutes. Lay on Bacon (You can lay it right over Chicken, too). Bake til Bacon and Chicken is done. Allow to set 1 minute.
Eat as is. Top onto Buns/Wraps for BLTs.
 – Or, as we did. In a Salad:

Lettuce
Fresh Tomatoes
Red Onions
Shredded Cheese (Or Cheese Chunks)
Carrot Slivers
Boiled Eggs
Sweet MINI Bell Peppers
Dressing: Avocado Oil+Balsamic Vinegar, Ranch, etc.

Toss all into Salad Bowl. Top with Dressing of Choice.

(Note: Eggs can be kept separate to avoid molding, and added as you go… If making for later eating)

Fungi Pie (tTt’s Mushroom and Parm. Pizza Pie)

Thin Crust of Choice
Mozzarella Cheese
Grated Parmesan and Romano Cheese Mix (Store shelf kind)
Olive Oil
Pkg. Mushrooms, sliced
1/2 Onion, sliced thin
1 Garlic Clove, minced
1/2 T Oyster Sauce
Few Dashes Pepper
Oregano

Butter flavored cooking spray pan. Saute mushrooms and onions (Using few drops of water to keep from sticking). Season with pepper. Half way through add garlic and oyster sauce. Continue to saute. SLIGHTLY oil both sides of crust. Sprinkle top with nice amount of grated parm. and romano cheese. Top with mushroom mixture. Top with moz. cheese. Sprinkle entire top with more parm. and romano cheese. Sprinkle oregano. Bake according to directions.
Note: We tried with well drained canned tomatoes. Side WITHOUT tomatoes won our taste test!

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tTt’s Pizza Pie

Your favorite Thin Crust
Lightly rub both sides of Crust with Extra Virgin Olive Oil.
Sprinkle a good amount of Grated Parmesan (Store shelf kind).
Top with good amount of Shredded Mozzarella Cheese.
Fully drain 1 can Basil Oregano Seasoned Diced Tomatoes, spread onto pizza.
1/4 lb. Turkey Kielbasa Link (Link of choice), sliced. Add to pizza.
Sprinkle Dried Oregano Season over top.
Cook according to Crust Instructions.

The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER!

12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.

* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh. 
Example: 2T Fresh = 1T Dried.