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
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12 slices of bacon, uncooked
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9 tbsp. Tavi’s Four in One
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12 oz. spring mix lettuce
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6 red tomatoes
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6 hard-boiled eggs, peeled
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6 oz. olive oil
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2 oz. Tavi’s Four in One
Directions:
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Peel and de-vein shrimp.
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Slice the bacon in half. Precooking the bacon halfway before the next step will help to avoid overcooking the shrimp.
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Wrap the bacon around the shrimp and secure with a toothpick.
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Marinate in Tavi’s Four in One for at least 10 minutes; can marinate overnight.
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Grill or saute in a pan until the bacon is cooked (do not overcook the shrimp).
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Slice the tomatoes and eggs into wedges.
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Arrange the spring mix onto a plate, place the tomatoes and eggs around plate, and place the shrimp in center.
For Dressing:
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Combine olive oil and Tavi’s Four in One in a bowl and whisk.
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Pour the dressing over the salad and serve.
Tavi’s Chicken Wrap
Number of Servings: 4 (335.77 g per serving)
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4, 12" Flour Tortillas
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7-8 oz. spring mix lettuce
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12 raw chicken tenderloins
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1/8 cup chopped carrots
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3 oz. diced cherry tomatoes
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1/2 cup Tavi’s Four in One
Directions:
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Marinate the chicken tenderloins in Tavi’s Four in One for 30 minutes (or longer).
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Saute the chicken tenderloins in Tavi’s Four in One until cooked thoroughly.
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Place 3 chicken tenderloins, spring mix, tomatoes, and carrots on a tortilla.
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Wrap and serve.
Optional: Add other toppings as desired such as shredded cheese, sour cream, and onions.
Baked Beans with Tavi’s
Number of Servings: 17 (113.4 g per serving)
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28 oz. great northern beans (can)
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28 oz. black beans (can)
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4 oz. vidalia onion
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4 oz. cured bacon
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½ cup Tavi’s Four in One
Directions:
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Drain great northern beans and rinse.
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Drain black beans, but do not rinse.
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Chop the bacon into ½ inch pieces.
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Dice the onion and cook with the bacon until onion is tender and translucent. The bacon should not be crisp.
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Put all of the ingredients in a slow cooker and combine thoroughly.
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Cook on high for 2-4 hours or on low for 5-6 hours.
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)
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3 ½ cup water
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¾ oz. low-sodium chicken broth
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8 oz. grits - quick dry white corn
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4 tbsp. margarine
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2/3 tsp. garlic powder
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3 tsp. salt
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1 cup half and half cream
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6 tsp. shredded cheddar cheese
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6 tsp. shredded mozzarella cheese
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1 oz. bacon bits
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2/3 tsp. lemon pepper seasoning
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10 oz. medium raw shrimp
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2 oz. unsalted butter
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1 oz. Tavi’s Four in One
Directions:
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Bring the water and chicken broth to a boil.
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Add the grits, salt, and pepper and cook for 20 minutes, stirring occasionally and bring to a simmer.
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Add the half and half cream and simmer for another 20 minutes or until grits are cooked.
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Place the grits in a bowl.
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Sprinkle bacon bits and cheeses on top.
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Saute the shrimp and place on top of the grits.
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In a sauce pan, melt the butter and add Tavi’s Four in One. Whisk together.
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Drizzle sauce over the shrimp & grits and serve.
Tavi’s Oriental Dressing
Number of Servings: 8 (85.05 g per serving)
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¾ cup olive oil
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½ cup Tavi’s Four in One
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¼ cup pineapple juice
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¼ cup water
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¼ cup teriyaki sauce
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2 tbsp. sesame seeds
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2 tbsp. ginger root, peeled and finely chopped
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2 tsp. lemon juice
Directions:
Combine all of the ingredients and whisk together.
Tavi’s Salmon
Number of Servings: 8 (198.45 g per serving)
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2 ½ lbs. salmon, raw
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9 oz. Tavi’s Four in One
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1 orange and/or lemon sliced into 1/16” pieces
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1 1/8 tsp. fresh chopped parsley
Directions:
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Skin the salmon and place into a pan.
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Marinate the salmon for 2 hours in Tavi’s Four in One, top-side down first, alternating every 30 minutes.
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Heat a non-stick pan on medium heat. If using a grill, season the grates with olive oil or non-stick butter spray.
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Place the salmon top-side down into the pan or on the grill, caramelizing the Tavi’s Four in One.
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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.
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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)
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8, 4 oz. uncooked chicken breasts
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4 oz. Tavi's Four in One
Directions:
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Marinate the chicken breasts in Tavi's Four in One for at least 2 hours or overnight.
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With a grill hot (500 degrees Fahrenheit), place the chicken breasts on it using the 10 to 2 method to create a diamond pattern.
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Cook the chicken until the center reaches 165 degrees Fahrenheit.
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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.
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Slather the glaze over the cooked chicken breasts and serve.
Tavi’s Marinated Pork Tenderloin
Number of Servings: 8 (113.4 g per serving)
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1 pork tenderloin, raw
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4 oz. Tavi's Four in One
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1 granny smith apple, sliced
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1 red delicious apple, sliced
Directions:
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Marinate the pork tenderloin in Tavi’s Four in One overnight.
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With grill hot (500 degrees Fahrenheit), place the tenderloin on it using the 10 to 2 method to create a diamond pattern.
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Cook the tenderloin until the center reaches at least 145 degrees Fahrenheit.
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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.
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In a separate pan, saute the apples to use as a garnish.
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Slather the glaze over the cooked tenderloin and garnish with the sauteed apples.