Recipes

Tavi’s Bacon Wrapped Shrimp over Spring Mix

Number of Servings: 6 (363.8 g per serving)

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  • 24 large shrimp, raw

  • 12 slices of bacon, uncooked

  • 9 tbsp. Tavi’s Four in One

  • 12 oz. spring mix lettuce

  • 6 red tomatoes

  • 6 hard-boiled eggs, peeled

  • 6 oz. olive oil

  • 2 oz. Tavi’s Four in One

 

Directions:

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  1. Peel and de-vein shrimp.

  2. Slice the bacon in half.  Precooking the bacon halfway before the next step will help to avoid overcooking the shrimp.

  3. Wrap the bacon around the shrimp and secure with a toothpick.

  4. Marinate in Tavi’s Four in One for at least 10 minutes; can marinate overnight.

  5. Grill or saute in a pan until the bacon is cooked (do not overcook the shrimp).

  6. Slice the tomatoes and eggs into wedges.

  7. Arrange the spring mix onto a plate, place the tomatoes and eggs around plate, and place the shrimp in center.

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For Dressing:

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  1. Combine olive oil and Tavi’s Four in One in a bowl and whisk.

  2. Pour the dressing over the salad and serve.

 

 

Tavi’s Chicken Wrap

Number of Servings: 4 (335.77 g per serving)

                                 

  • 4, 12" Flour Tortillas

  • 7-8 oz. spring mix lettuce

  • 12 raw chicken tenderloins

  • 1/8 cup chopped carrots

  • 3 oz. diced cherry tomatoes

  • 1/2 cup Tavi’s Four in One

 

Directions:

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

  2. Saute the chicken tenderloins in Tavi’s Four in One until cooked thoroughly.

  3. Place 3 chicken tenderloins, spring mix, tomatoes, and carrots on a tortilla.

  4. Wrap and serve.

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Optional: Add other toppings as desired such as shredded cheese, sour cream, and onions.

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Baked Beans with Tavi’s

Number of Servings: 17 (113.4 g per serving)

 

  •  28 oz. great northern beans (can)

  • 28 oz. black beans (can)

  • 4 oz. vidalia onion

  • 4 oz. cured bacon

  • ½ cup Tavi’s Four in One

 

Directions:

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  1. Drain great northern beans and rinse.

  2. Drain black beans, but do not rinse.

  3. Chop the bacon into ½ inch pieces.

  4. Dice the onion and cook with the bacon until onion is tender and translucent.  The bacon should not be crisp.

  5. Put all of the ingredients in a slow cooker and combine thoroughly.

  6. Cook on high for 2-4 hours or on low for 5-6 hours.

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Optional: Add salt to taste and dark brown sugar if additional sweetness is desired.

 

 

Tavi’s Famous Shrimp & Grits

Number of Servings: 8 (226.8 g per serving)

 

  • 3 ½ cup water

  • ¾ oz. low-sodium chicken broth

  • 8 oz. grits - quick dry white corn

  • 4 tbsp. margarine

  • 2/3 tsp. garlic powder

  • 3 tsp. salt

  • 1 cup half and half cream

  • 6 tsp. shredded cheddar cheese

  • 6 tsp. shredded mozzarella cheese

  • 1 oz. bacon bits

  • 2/3 tsp. lemon pepper seasoning

  • 10 oz. medium raw shrimp

  • 2 oz. unsalted butter

  • 1 oz. Tavi’s Four in One

 

Directions:

  1. Bring the water and chicken broth to a boil.

  2. Add the grits, salt, and pepper and cook for 20 minutes, stirring occasionally and bring to a simmer.

  3. Add the half and half cream and simmer for another 20 minutes or until grits are cooked.

  4. Place the grits in a bowl.

  5. Sprinkle bacon bits and cheeses on top.

  6. Saute the shrimp and place on top of the grits.

  7. In a sauce pan, melt the butter and add Tavi’s Four in One.  Whisk together.

  8. Drizzle sauce over the shrimp & grits and serve.

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Tavi’s Oriental Dressing

Number of Servings: 8 (85.05 g per serving)

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  • ¾ cup olive oil

  • ½ cup Tavi’s Four in One

  • ¼ cup pineapple juice

  • ¼ cup water

  • ¼ cup teriyaki sauce               

  • 2 tbsp. sesame seeds

  • 2 tbsp. ginger root, peeled and finely chopped

  • 2 tsp. lemon juice

 

Directions:

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Combine all of the ingredients and whisk together.

 

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Tavi’s Salmon

Number of Servings: 8 (198.45 g per serving)

 

  • 2 ½ lbs. salmon, raw

  • 9 oz. Tavi’s Four in One

  • 1 orange and/or lemon sliced into 1/16” pieces

  • 1 1/8 tsp. fresh chopped parsley

 

Directions:

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  1. Skin the salmon and place into a pan.

  2. Marinate the salmon for 2 hours in Tavi’s Four in One, top-side down first, alternating every 30 minutes.

  3. Heat a non-stick pan on medium heat.  If using a grill, season the grates with olive oil or non-stick butter spray.

  4. Place the salmon top-side down into the pan or on the grill, caramelizing the Tavi’s Four in One.

  5. If using a pan, flip the salmon after 3 minutes.  For grill – to create a diamond pattern, use the 10 to 2 method and flip every 2 minutes.  Repeat for the other side.

  6. Remove the salmon and plate.  Garnish with sliced oranges/lemons and chopped parsley.

 

 

Tavi’s Grilled Chicken Breast

Number of Servings: 8 (113.4 g per serving)

 

  • 8, 4 oz. uncooked chicken breasts

  • 4 oz. Tavi's Four in One

 

Directions:

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  1. Marinate the chicken breasts in Tavi's Four in One for at least 2 hours or overnight.

  2. With a grill hot (500 degrees Fahrenheit), place the chicken breasts on it using the 10 to 2 method to create a diamond pattern.

  3. Cook the chicken until the center reaches 165 degrees Fahrenheit.

  4. While the chicken is cooking, pour Tavi’s Four in One into a saute pan and bring to simmer.  Cook for 2-3 minutes to create a glaze.

  5. Slather the glaze over the cooked chicken breasts and serve.

 

 

Tavi’s Marinated Pork Tenderloin

Number of Servings: 8 (113.4 g per serving)

 

  • 1 pork tenderloin, raw

  • 4 oz. Tavi's Four in One

  • 1 granny smith apple, sliced

  • 1 red delicious apple, sliced

 

Directions:

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  1. Marinate the pork tenderloin in Tavi’s Four in One overnight.

  2. With grill hot (500 degrees Fahrenheit), place the tenderloin on it using the 10 to 2 method to create a diamond pattern.

  3. Cook the tenderloin until the center reaches at least 145 degrees Fahrenheit.

  4. While the tenderloin is cooking, pour Tavi’s Four in One into a saute pan and bring to a simmer.  Cook for 2-3 minutes to create a glaze.

  5. In a separate pan, saute the apples to use as a garnish.

  6. Slather the glaze over the cooked tenderloin and garnish with the sauteed apples.

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