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.

August 15, 2018 0

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.

August 14, 2018 0

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.

August 11, 2018 1

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.

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.

August 10, 2018 1

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.

August 5, 2018 1