Recipes

Tavi’s Bacon Wrapped Shrimp over Spring Mix

Number of Servings: 6 (363.8 g per serving)

Amount Ingredient

24 Large Shrimp

12 Cured Bacon slices

9 tbs Tavi’s Four in One

12 oz Spring Mix Lettuce

6 Fresh Red Tomatoes

6 Hard Boiled Eggs

6 oz Olive Oil

2 oz Tavi’s Four in One

Directions:

Peel and devein shrimp.
Cut bacon in half.If you precook the bacon halfway before wrapping shrimp, it will help to avoid overcooking shrimp.
Wrap bacon around shrimp (can use toothpick to hold in place).
Marinate in Tavi’s Four in One for at least 10 minutes; can marinate overnight.
Grill or sauté until bacon is cooked (do not overcook shrimp).
Cut tomatoes and eggs in wedges.
Arrange spring mix on plate, place tomatoes and eggs around plate and place shrimp in center.

For Dressing:

Combine olive oil and Tavi’s Four in One in bowl and whisk.
Pour dressing over salad and serve.

Tavi’s Chicken Wrap

Number of Servings: 4 (335.77 g per serving)

Amount Ingredient

4 Flour Tortilla, 12” size

7-8 oz Spring Mix Lettuce

12 Chicken Tenders

1/8 cup Fresh Chopped Carrots

3 oz Fresh Red Cherry Tomatoes

1/2 cup Tavi’s Four in One

Directions:

Marinate chicken tenders in Tavi’s Four in One for 30 minutes (or longer).

Chop cherry tomatoes and carrots.

Saute chicken tenders in Tavi’s Four in One until cooked thoroughly.

Place 3 chicken tenders, tomato and carrot on tortilla, wrap, and serve.

Optional: add other toppings as desired, such as cheese, sour cream, onion,

Baked Beans with Tavi’s (slow cooker recipe)

Number of Servings: 17 (113.4 g per serving)

Amount Ingredient

28 oz Great Northern Beans (can)

28 oz Black Beans (can)

4 oz Fresh Vidalia Onion, diced

.25 lb Cured Bacon, chopped

½ cup Tavi’s Four in One

Directions:

Drain great northern beans and rinse.
Drain black beans.Do not rinse.
Chop bacon into ½ inch pieces.
Dice onion and cook with bacon until onion is tender and translucent (bacon should not be crisp).
Put all ingredients in slow cooker and combine thoroughly.
Cook on high for 2-4 hours or low for 5-6 hours.
Optional - Add salt to taste and dark brown sugar if additional sweetness is desired.

Tavi’s Famous Shrimp and Grits

Number of Servings: 8 (226.8 g per serving)

Amount Ingredient

3 ½ cup water

¾ oz chicken base, low sodium

8 oz grits- quick dry white corn

4 tbsp. margarine

2/3 tsp garlic powder

3 tsp salt

1 cup half and half

6 tsp shredded cheddar cheese

6 tsp shredded mozzarella cheese

1 oz bacon bits

2/3 tsp lemon pepper

10 oz shrimp, raw, medium

2 oz butter, unsalted

1 oz Tavi’s Sauce

Directions

Bring water and chicken base to a boil and add grits, salt, and pepper.Cook 20 minutes stirring occasionally and bring to a simmer.
Add half and half and simmer another 20 minutes or until grits are cooked.
Place grits in a bowl.
Sprinkle bacon and cheese on top.
Saute Shrimp.Place on top of grits.
In sauce pan, melt butter and add Tavi’s Sauce.Mix together.
Drizzle over shrimp and grits.

Tavi’s Oriental Dressing

Number of Servings: 8 (85.05 g per serving)

Amount Ingredient

¾ cup olive oil

½ cup Tavi’s Sauce

¼ cup pineapple juice

¼ cup water

¼ cup teriyaki sauce

2 tbsp. sesame seeds

2 tbsp. ginger root, finely chopped

2 tsp lemon juice

Directions

Combine all ingredients and whisk together.

Tavi’s Pan Seared Salmon(Grilled)

Number of Servings: 8 (198.45 g per serving)

Amount Ingredient

2 ½ lb. salmon, raw

9 oz. Tavi’s Sauce

1 each orange and/or Lemon, large fresh, cut into 1/16” slices

1 1/8 tsp fresh chopped parsley

Directions

Skin Salmon, then place in pan.
Marinate salmon for 2 hours in Tavi’s Sauce, good side down first, alternating every 30 minutes.
On stove heat non-stick sauté pan on medium heat.If on grill, season grates with olive oil or non-stick butter spray.
Place salmon good side down into sauté pan or on grill, caramelizing the Tavi’s Sauce.Flip after 3 minutes if using pan.For grill – to create diamond pattern use the 10 to 2 method and flip every 2 minutes.Repeat for the other side.
Remove and plate.Garnish with sliced oranges/lemons and chopped parsley.

Tavi’s Grilled Chicken Breast

Number of Servings: 8 (113.4 g per serving)

Amount Ingredient

8 - 4oz chicken breasts

4 oz. Tavi’s Sauce

Directions

Marinate chicken breast for at least 2 hours or overnight in Tavi’s Sauce.
With grill hot (500 degrees) place chicken breasts on it using the 10 to 2 method to create diamond pattern.Cook to desired temperature or at least 165 degrees.
While chicken is cooking, pour Tavi’s Sauce in sauté pan and bring to simmer.Cook for 2-3 minutes to create glaze.
Slather Tavi’s glaze over cooked chicken breasts and serve.

Tavi’s Marinated Pork Tenderloin

Number of Servings: 8 (113.4 g per serving)

Amount Ingredient

1 piece pork tenderloin

4 oz. Tavi’s Sauce

1 granny smith apple, sliced

1 red delicious apple, sliced

Directions

Marinate pork tenderloin in Tavi’s Sauce overnight.
With grill hot (500 degrees) place tenderloin on it using the 10 to 2 method to create diamond pattern.Cook to desired temperature at least 145 degrees.
While tenderloin is cooking, pour Tavi’s Sauce in sauté pan and bring to simmer.Cook for 2-3 minutes to create glaze.
In separate pan sauté apples to use as garnish.
Slather Tavi’s glaze over cooked tenderloin and garnish with sautéed apples.

Tavi's Four in One

Recipes