Easy Beef Stir Fry


2 lbs of beef

mixed vegetables (whatever kind you want)

2 tablespoons of butter to saute

*sesame seeds as a garnish


1/2 cup of soy sauce

2 tablespoons of flour for thickening

1/2 cup of water

2 tablespoons of mirin

2 tablespoon of grated ginger

1 tablespoon of brown sugar

4 cloves of finely chopped garlic

salt and pepper to taste

2 tablespoons of butter

Combine all your sauce ingredients into a sauce pan.

**Sorry but this is my oldie but goodie one. Thus the scratches….

On medium heat stir the mixture and let it cook for 5 minutes. Don’t allow the flour to clump, a whisk might be easier than a spoon. Make sure the butter is mixing well. If you don’t it will make like a ring around the edges. It’s only 5 mins so pay attention to it. Then turn it down to low heat.

Thinly slice your beef and set aside.

In a wok on medium heat with butter, salt, pepper, and a little water start your veggies.

Add the beef and toss, brown it but not all the way cooked through.

Add the sauce and toss so that everything is covered in the sauce. Add more salt and pepper to taste. Let it simmer until meat is cooked through. about 15-20 mins or so. Check on it periodically and toss some more.

Serve with rice and garnish with sesame seeds!


My Recharge meal is Chicken Livers! ๐Ÿ˜ญ

Now my hobby of hiking can be very strenuous. Yesterday I left later than I was supposed to because my son Troy was super distracting with his jokes. I didn’t get to the trail until like 10:30 and by then it was nuclear winter hot. Like in the 90s strong. I did a 3 mile hike and after I made it home I was drained. I could feel my body screaming to me “I NEED NUTRIENTS NOW!!! I was laid up weak and was brainstorming what do I need to feed myself? What is the most nutritionally dense food so I can recharge my body? Then it came to me… chicken livers!

Lol… now chicken livers are an acquired taste. People are never on the fence about them. It’s pretty much love or hate. Cut and dry. I love them personally and they are so good for you. I provided a link to show what I mean when I say they are a nutritional powerhouse!!!


With that said I didn’t deep fry them this time. Let’s Go!


1 lb of chicken livers

1 cup of cilantro chopped

1 small container of mushrooms

1/2 red bell pepper sliced

1 onion chopped

juice from 1 lime

3 cloves of garlic chopped

1/2 can of chicken broth

1 teaspoon of cumin

1 tablespoon of soy sauce

1 tablespoon of tumeric

1 tablespoon of grated ginger

steak seasoning

sea salt

2 tablespoons of butter

1 teaspoon of sugar

Rinse off the livers and make sure there is no gall bladder attached to them. It’s a green weird looking thing. If you see it cut it off and surrounding flesh thats appears green. If not it is going to taste horrible. Bile is inside of the gall bladder and tastes VERY bitter!

*FYI: If you have ever had a rough hangover and barfed until there is no end that vile taste is bile.

Season the liver with cumin, soy sauce, ginger, sugar, lime juice, tumeric, garlic and steak seasoning.

On medium heat with butter and a little sea salt, start your vegetables.

Then add the livers and the chicken broth. Stir and let simmer for 20 mins.

Add the cilantro. and stir. Give it about 5 more minutes. Once the livers are soft and can be split with just a spoon. Cut the larger ones in half for smaller bites.

Serve with Rice! Watch the magic of how your body loves all the nutrients. I literally felt revived. Energized!



Roast Chicken

Now before I begin, keep in mind I have 3 growing boys so one roasted chicken will not cut it period. My boys have bottomless pits for stomachs so luckily H.E.B grocery store has those large chickens about 5-6 dollars a pop. A super good deal. This means leftovers and lunch with for me to pack for work.


2 whole chickens



juice from 1 large orange

sea salt

steak seasoning

garlic powder

4 cloves of garlic

2 large onions cut in large slices

4 carrots sliced in 1 inch

5 red potatoes sliced in 1 inch cubes

*Use a roasting pan for this recipe.

Preheat oven 450 degrees. Rinse off the chickens with water. Remove any giblets or organ meat stuff inside. I put mine in a Ziplock bag and in the freezer. I’m sure I’ll find some use for it.. a broth or something. Place chicken the roasting pan along with your sliced carrots and potatoes. Now slice your orange in half and squeeze over top chicken. Stuff the remaining half an orange inside each cavity. Stuff one garlic clove and a half an onion in each. The remaining onions sprinkle over the vegetables. The two remaining cloves slice and sprinkle over the chicken. Then season liberally with rosemary, oregano, steak seasoning, sea salt, and garlic powder. Roast covered for 2-2 1/2 hours depending on weight.

I was soooo hungry so I had a lot of meat its literally covering all my rice. ๐Ÿ˜ญ

Delicias Meat Market


Killeen, Texas is a very diverse community due to dum…dum…dum…Fort Hood being next door. Fort Hood is one of the largest and most populous military bases in the world. Thus it took this middle of nowhere town into well something a wee bit better. When I came here in 2004…again I was hating life. There was nothing here. Over time this place has grown and businesses have been catering to all the various tastebuds stuck here. One need that couldn’t be ignored was the starving market for the specialty grocery stores. So now along with a crazy big asian supermarket there is this latin market. Woohoo!

We have arrived at Delicias Meat Market.

Oxtails!!! OMG!!

Seasoned meat section

This is just some of the spices!! I don’t know what I will use them for but I will continue to expand my spice cabinet.

Freshly baked pastries ….

It’s located in downtown Killeen on “Used Car Row”. OMG!!! It carries a variety of spices, specialty fruits, vegetables, fresh pastries and an in-house butcher. There’s a restaurant with VERY affordable meals already made. Pick what you want and it’s just loaded on your plate. The cook gives you a receipt to pay at the front register and take your paid receipt to back her. Done!

I’m not gonna lie I don’t know what some of the stuff is but it looked yummy.

I was kinda hungover from last night so I just needed grease and fat. For lunch, I picked the Fried Tilapia that she literally just pulled out of the grease and rice as a side. I was in and out in 5 minutes.

Total spent was $5.40 …this includes the tax!!!

I later went back after work to grab a surprise for my boys… PASTRIES!! Only 89ยข a pop! Lil Roc gave his stamp of approval.

Worth the trip for sure!

Delicias Meat Market

1001 E. Veteran’s Memorial Blvd, Killeen, TX 76541


Swai Fish with Tomato Sauce


Swai Fish:

1 32 oz pack of Swai Fillets

Sea salt

black pepper

garlic powder

1 lemon

1 tablespoon of Mirin

1 tablespoon of olive oil

Tomato Sauce:

1/2 of scallion chopped

4 cloves of garlic chopped

1 can of stewed tomatoes

1 tablespon of Mirin or white wine

1/4 stick of butter

1 teaspoon of cumin

Sea salt and black pepper to taste

1/2 cup of chicken broth

Sauteed Spinach and Mushrooms:

2 bundles of fresh spinach (chop off the stems)

1/4 cup of Mirin

3/4 a small pack of mushrooms

4 cloves of garlic

olive oil

1/2 stick of butter

1/2 cup of chicken broth

sea salt and black pepper to taste

Preheat your oven 350 degrees. Squeeze juice from one lemon in a small cup and mix with olive oil and mirin. Drizzle on top of the fish. Season the top of the fish with the sea salt, garlic powder, and black pepper. Bake for 20 minutes. Then change over the oven to Warm while you are getting the rest of the meal together.

*Use a non-stick pan

Next for the sauce in a small pot combine olive oil, Mirin, and chicken broth. Begin cooking the scallions and garlic. Brown them.

Next add the stewed tomatoes and begin crushing the larger ones up. Let the sauce simmer about 15 mins and stir occasionally. Add cumin, butter and salt and pepper to taste. Stir and once the butter has melted/mixed with the sauce turn down heat to low.

On medium heat, in a large wok saute first the chopped garlic in a little olive oil, Mirin, butter and chicken broth. Let them brown. Then add spinach and chopped mushrooms. Don’t stir it yet. Just let it cook down.

When the spinach gets soft then start stirring the vegetables. Add sea salt and pepper to taste. Make sure the veggies are evenly tossed in the juices to get the flavor distributed. Then allow it to simmer about 5 minutes more. Turn the heat down to low and now you can plate it.

Put a little sauce on a piece of fish or more lol. This is the finished meal.


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