Rick’s Hot & Spicy All Purpose Seasoning

So while at the dealership this random guy came in to speak to one of my coworkers. Apparently he makes his own blend of all purpose seasoning and barbecue sauce. He was so passionate about it so I was like well… I’ll bite. It can be used on fish, beef and poultry. By the smell of the blend I knew this was going to super good. So I didn’t add anything besides sea salt to the meat because there is no salt in the blends. It’s slightly spicy but not overpowering. I think it would be a great base for soups, gumbos and stews as well. As I use it more I’ll let you know. It could easily replace your Lawry’s seasoned salt TBT. Just add sea salt and marinate your meat overnight.

I tried the Cajun Blend first with sea salt on steak and threw it on the skillet.

I also tried the BBQ sauce. I used the 5in1 All Purpose Seasoning then added the BBQ sauce all over the chicken. It did not disappoint!!! Now he is local for 2 weeks out the month. He works at the border in the meantime. I left his contact information at the bottom if your interested and I give it a thumbs up! So definitely reach out to him to get some of your own.


Ricks’s Hot & Spicy All Purpose Seasoning

Call: 254-247-5791 rm022007@yahoo.com

Types of Seasonings:

Mild, Combo, Spicy, Cajun, 4in1, 5n1, House, Rick’s Brown Sugar Treat, Alln1

(4in1 combines mild, combo, spicy, cajun) (5in1 combines mild, combo, spicy, cajun)

Salmon Patties

Salmon patties are one of my favorite things to have for breakfast. I’ve been making them since I was a teen so I have mastered the patty. For sure! That’s how you know you are southern for real.

Ask yourself… Can I make a salmon patty?

If not then we gotta throw your entire Southern claim all away. Revoke your status. Deem you a city slicker until you get this whole patty thing down. I will help you out today because I know it can be heart breaking to know that yes… it’s really that serious.


1 can of salmon

1 egg

cap full of lemon juice

Lawry’s seasoned salt

1 tablespoon of Prepared Horseradish

1 tablespoon Worcestershire sauce

1/3 cup of chopped onions

garlic powder

**tarragon** My secret ingredient!!!

panko bread crumbs

cornmeal to batter

Drain the liquid from the salmon as best you can. Then put the salmon in a bowl to mix in your ingredients. Mix togther salmon, egg, lemon juice, horseradish, Worcestershire sauce and onions. Then season the mix liberally with tarragon, garlic, and seasoned salt. Continue to mix it thoroughly. Then sprinkle in panko crumbs enough to bind the mixture. If it’s too dry add some more worcestershire sauce.


Spoon out and shaped them into balls. Then to make it easier I put some cornmeal on a plate and gently batter the patties.


On medium heat fry the patties on one side to a golden brown. Gently flip, press it down to flatten slightly and let fry until golden brown. Flip again. And you’re done!




Southern Smothered Chicken Livers



1.25 lbs of chicken livers

2 onions chopped

1 cup of mushrooms

1/2 a Serrano pepper chopped finely

red wine vinegar

lemon juice

2 tablespoons of Worcestershire sauce

2 tablespoons soy sauce

1 cup of chicken broth

**About 2 tablespoons of flour

Olive oil

seasoning salt

garlic powder

black pepper

1 cup of water

Thoroughly clean and inspect your chicken livers making sure no gall bladder is attached. Cut any of the green areas off. Then in a small bowl marinade the livers in a little vinegar and lemon juice for about 10 mins. This actually cuts a little of that bite that I love so much down. Lol. On medium heat saute the mushrooms, Serrano peppers and onions in a little olive oil. Sprinkle salt and pepper and stir. Drain the chicken livers from the vinegar and lemon juice then add them to the vegetables. Continue to saute. Mix beef broth, soy sauce, Worcestershire sauce, water in a separate small bowl and whisk in flour. Add to the livers. Allow it to simmer. Stir it as it begins to thicken. If its too thick add more water slowly too thin add more flour to thicken. Depends on your tastes. Finally season with garlic powder, black pepper, and seasoning salt to taste. You can also adjust the soy sauce and Worcestershire sauce depending on how you like your flavors. Once your livers are cooked completely through you can serve with rice.

*Country Girls Rock!!

Baked Hot Wings


1 1/2 bottles of Texas Pete Hot Sauce

1 tablespoon Honey

1 tablespoon garlic powder

1 tablespoon of onion powder

1 tablespoon of ginger

1/2 tablespoon of sea salt

1/4 cup of Worcestershire sauce

1/2 stick of butter

1/2 tablespoon of black pepper

1 teaspoon of cayenne pepper

One or two peppers from the Texas Pete Pepper Sauce

Olive oil or vegetable oil

**You can add a tablespoon of paprika for color


Preheat oven 450 degrees. Combine all the spices in a small pot on medium. Stir until butter is completely melted. Then remove from heat.


Use a little olive or vegetable oil to lightly coat the chicken.


Pour sauce on the chicken and toss.


Bake for 30 mins. Toss them again in the sauce.


I drizzled a little more sauce on my wings… lol



Pita de Jour —- a Dining Review

Pita de Jour has been around I feel like forever here in Killeen. Its location is downtown right off Rancier near the scary H.E.B. But don’t let the location stop you. There is a slow rebuilding of the Downtown area. Now granted more expansion of the city is focusing near the airport. But do not I repeat DO NOT sleep on the great eats over there! I happened to find out about it because years ago I worked in downtown Killeen. History has a way of repeating itself so here I am again working back downtown in 2018 and I remember that super fat pita spot!!

Don’t let the dated building fool you it’s the example of never judging a book by its cover. It really has delicious food and large serving sizes. It’s not really greek nor mediterranean cuisine. It’s a more Americanized version of the concept. There are still American staples like fried chicken wings and french fries. You can completely customise your pita with a variety of veggies, meats, cheeses and sauces. Definitely call ahead because the food is made fresh to order so if you are on the clock be proactive about it. Due to the high temperatures lately it’s been a little hot in the restaurant so I would just grab and go until the weather breaks. Nevertheless check it out if you’re in the Killeen area for a super savory bite and pleasant conversation with the owner while you wait.



I had a lamb pita with pepper jack cheese, tomatoes, lettuce, olives, jalapeƱos, onions and spicy ranch sauce. Also you can choose between a regular ketchup or a spicy ketchup. I went with the spicy and large fries.

Pita de Jour

904 N Gray St, Killeen, TX 76541

(254) 616-1873

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