My Omelette is Cool

I absolutely love EGGS!!! Now I typically eat them sunny side up with rice and veggies. For some reason omelettes haven’t on my radar. It’s like I forgot about them or something until recently. I was at a BBQ the other day and was trading food stories with a friend. Boy he was bragging bragging about his omelettes. Sorry I took this as a challenge.

The ALPHA cook in me came out. I felt compelled to prove I make omelettes better. So made it the following morning, sent the pic and he was crickets. He struggled with that good job text I swear but I finally got it.🤣 I know….I’m very petty when it comes to competition.

Ingredients:

4 eggs

Onions

Carrots

Green bell pepper

Tomato

Spinach

Cheddar cheese

Mushrooms

1/2 Serrano pepper

1 clove of garlic finely chopped

1 tablespoon of ranch dressing

1 tablespoon almond milk

Sea salt

Black pepper

Paprika

Vegetable oil

Beat the eggs with ranch dressing, almond milk, salt, paprika and pepper. Dice the vegetables small in a separate bowl except the tomatoes and toss until they are well mixed. On medium heat pour in the egg batter and let it cook in vegetable oil for about two minutes. Then add your veggies evenly as to give the appearance of pizza toppings. Allow to cook and the eggs will thicken. Lastly add the tomatoes and cheese. Sprinkle a little salt and pepper on top. Once the cheese has melted and you have a slight brown border around the edges that’s how you know it’s ready!

Pan-seared Ribeye??! Today was my lucky day!!

Ingredients:

1 pack of Ribeye Steaks

Rosemary

Thyme

Basil

Sea salt

Cayenne pepper

Black pepper

1/3 cup of green onion chopped

1 lemon

Butter

Olive oil

Normally this cut of meat is out of my price range but the other day at the dealership the meat lady came by lol. So I got them for half price. I will not elaborate further. I was super pumped needless to say and so were the kids. There was 2 ribeyes per pack but due to their size and thickness, I realized I could cut them in half. Only one pack was need for me and the kids. So I still have a pack left!

Party of 4… your table awaits!!

Season the meat to your preferences with the ingredients above and allow it to marinade for 30 mins. Then pan-sear them on medium high on each side in a little butter and olive oil. Squeeze the lemon on each side of the steak. Once you have that nice blackened sear on each side. Place them in the oven on 350 degrees for 10 mins to cook them through.

Fyi: I don’t eat my steaks rare which is why I place them in the oven to further cook. Remember a great sear locks in the juices!

Ginger Beef and Chinese Broccoli

Ingredients:

2 bundles of Chinese Broccoli sliced

1 beef roast sliced thin

1 1/2 onion sliced

3 cloves garlic chopped

1 cup ginger root sliced thin

1 cup beef broth

Red cooking wine

1 tablespoon brown sugar

2 tablespoons red pepper powder

1 tablespoon sesame oil

2 tablespoons flour

Black pepper

Sea salt

Ginger powder

Soy sauce

Vegetable oil

Equipment: Large Wok

So today I had a craving for Chinese broccoli. It’s like a leafy broccoli whose stalks have a crunch and tops cook down like other leafy vegetables. 2 bundles should be sufficient for a family of four so that’s what I buy. I have to go to an Asian grocery store (O-mart) in Killeen, to get it because it’s not sold at Walmart or H.E.B. Well worth it though. Pictured below is the broccoli. See how completely different it looks!

I also use a red pepper powder I get from O-mart just as an FYI.

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This is very easy and nutritious to make. Remember stir-fries save working moms lives! Marinade your meat before dealing with the vegetables. Season it with red pepper powder, a little soy sauce, sea salt, black pepper, sesame oil, and a little red wine. Mix in the flour so there is a slight coating on it. Set it aside and prepare your vegetables.

To prepare the broccoli, I chop the stalks off and dice them. Then slice the leafy part. I separate them because they cook at different rates.

Combine your ginger, onions, and garlic in a wok with a little vegetable oil. Sprinkle salt, pepper, and a little soy sauce. Begin to saute them on medium heat for a few minutes.

Then add your broccoli stalks and continue to saute.

After about 5 mins add the meat and stir until its starts to brown and mixes with the veggies. Pour in beef broth and let it simmer. Then finally add the leafy part of the broccoli. Put a cover over it and step away for about 5 minutes. Then remove the top and start mixing the uncooked broccoli in deeper and bring the cooked down broccoli to the top along with meat and veggies. Mix in more salt, pepper, soy sauce and now ginger powder. Once your meat is cooked through and all your broccoli leaves are cooked down you can serve over Jasmine rice.

Pasta Salad

Ingredients:

2 vine tomatoes diced

1 cucumber peeled and diced

1 cup olives diced

1 cup of cheddar cheese diced

1 package of Tri-color Rotini Pasta

Italian dressing

Sea salt

Black pepper

Garlic powder

Italian seasoning blend

After you have boiled your noodles rise them in cool water. This cools them down for a quick serve. Toss with vegetables, cheese, and plenty of Italian dressing. Season liberally with Italian seasoning, black pepper, sea salt, and garlic powder. Super easy.

*You can also add chopped red onions and fresh garlic to turn it up a notch

Southern Oxtails

Ingredients:

2 packs of oxtails

2 onions chopped

1 green pepper chopped

3 cloves of garlic chopped

3 star anise

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup Golden Mountain Seasoning sauce

1 cup red wine

2 cups beef broth

onion powder

thyme

sea salt

black pepper

Rick’s Hot & Spicy All Purpose Seasoning or a seasoned salt

3 tablespoons flour to thicken

vegetable oil

Equipment: Crockpot

Oxtails take a while to make them tender. You will need to let them slow cook overnight. This is not really a precise kinda recipe. You will season liberally initially so I provided the basics. Set the oxtails on low in the crockpot and cover them with water. Add 1 onion, garlic, soy sauce, Worcestershire sauce, onion powder, star anise, All purpose seasoning, black pepper, thyme, and sea salt. Let it cook overnight. Check them in the morning and verify that they are tender aka meat is coming off the bones. I cut them off and went to work.

Once I got home I removed the oxtails from the crockpot one by one and set them aside in separate bowl. Do not throw away the juices you will need them later. In a large stock pot, saute the 2nd onion and green pepper in a little vegetable oil. Sprinkle a little sea salt and pepper. Then add the oxtails and continue to saute them gently. Pour in beef broth Golden Mountain seasoning sauce and red wine, stir and let simmer.

Now add about 3 tablespoons of flour to the juice in the crockpot and whisk until thoroughly mixed. This will thicken the sauce. Then pour into your stock pot and stir. Let simmer then taste to see if you need a little more salt. I added seasoned salt and pepper to finish it off and stir.

Serve over rice.

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Antoinette’s Inspired Baked Tilapia

This recipe was inspired by my best friend. I was so exhausted from work but had a bible study call to get on as soon as I walked through the door. She told me don’t worry about it and she cooked dinner for me and the boys. I was taking notes and she handed me an awesome plate of food. It was not only pretty but tasted amazing! After I got off the call I was like what the heck did she season the fish with?? She was like she just goes in the kitchen and just mixes stuff up. Just randomly cooks soooo good. So I couldn’t wait to try some of her techniques. So this recipe is inspired Miss Antoinette. Hope you try it because it’s quick to make and very tasty!

Ingredients:

12 fillets of Tilapia

1 tomato sliced

1 green pepper sliced

1 onion sliced

3 garlic cloves chopped

3 tablespoons of lemon juice

2 tablespoons olive oil

2 tablespoons Marsala cooking wine

1/2 stick of butter

Sea salt

Black pepper

Thyme

Paprika

Rick’s Hot And Spicy All Purpose seasoning (5in1) or Seasoned Salt

Preheat oven 350 degrees.

Melt the butter and then combine wine, olive oil, lemon juice, garlic and All Purpose Seasoning. Whisk the mix thoroughly. Set aside. Arrange the fish and place the sliced veggies on top. Then pore your butter mix all over the tilapia. Sprinkle salt, pepper, paprika and thyme on top. Bake for 23 mins.

My Caesar Dressing

Ingredients:

1/3 cup olive oil

2 tablespoons Stone Ground Dijon Mustard

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 teaspoon of sea salt

1 teaspoon black pepper

2 cloves garlic finely chopped

1 egg yok

3 tablespoons of Miracle whip

2 tablespoons finely chopped Parmesan cheese

Whisk together until well blended. Taste and adjust salt or pepper based on your preference.

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Sautéed Summer Squash and Zucchini

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Yesterday one of my coworkers gave me some fresh veggies out of his vegetable garden. Most of their crops didn’t make due to the intense heat we have been experiencing in Central Texas. *Sigh* I would have loved some of his homegrown tomatoes… Nonetheless I was super pumped to make these for dinner. Now the thing is most of my experiences with squash weren’t so good as a child. It seems as though people overcook the heck out of them until they’re mushy. Once I started cooking for myself, I realized they can be really good as long as you just simply restrain yourself. So I did a quick flavorful saute and kept it moving. QUICK AS IN 10 MINS AND CUT IT! Lol.

Ingredients:

1 yellow squash diced

1/2 zucchini squash diced

1 1/2 vine tomatoes sliced

1 onion sliced

2 cloves garlic chopped

1 tablespoon capers

1 tablespoon butter

2 tablespoons of red cooking wine

olive oil

sea salt

black pepper

Rick’s Hot & Spicy All Purpose Seasoning (5in1) or Seasoned Salt (just don’t use the sea salt)

In a wok, on medium heat combine all ingredients except the tomatoes. Season to taste. Saute in olive oil for 8 minutes. Then add the tomatoes for the last 2 minutes as to not over cook them. Again this a 10 minute total cooking time so that you can keep the squash and zucchini with a nice crunch. No mush over here.

Fried Chicken Gizzards

Ingredients:

1 pack of chicken gizzards

1 egg

2 cloves of garlic finely chopped

3 tablespoons of ranch dressing

Black pepper

Rick’s Hot & Spicy All Purpose Seasoning (5in1)

Sea salt

Flour to batter

Texas Pete Hot Sauce for dipping

Drain and thoroughly wash your gizzards. Cut them in half and remove extra tendons so they are more bite size.

Then crack an egg, add your seasonings, ranch dressing, and freshly chopped garlic. Be liberal with it and toss so that they all have a good amount of seasoning. Let the gizzards marinade for 15 minutes.

Batter with flour and toss to make sure each one is properly coated. Fry on medium in a deep pan full of vegetable oil until they are a golden brown. Stir them around and scoop out to drain on a papertowel. I then stuck them in the oven on warm until all were finished cooking.

Now, instead of dosing them with hot sauce, I put the Texas Pete in a separate condiment cup so I could just dip all cute like. 🤣 I know it’s a country meal but sometimes I keep plating in mind.

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