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!


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



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


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.



Sautéed Summer Squash and Zucchini


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.


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


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.

BBC….Better Baked Chicken

To spruce up an otherwise uneventful dinner here is a suggested marinade for baked chicken.


sea salt

black pepper

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

sesame oil

soy sauce

Marsala cooking wine

Marinade your chicken in the following ingredients. Then bake as normal. Skin should be crispy. This is a very flavorful alternative I promise.


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