Enjoy a moment or two
To spruce up an otherwise uneventful dinner here is a suggested marinade for baked chicken.
Ingredients:
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.
9 or 10 Fillets sliced in quarters
3 bundles of bokchoy chopped
4 potatoes peeled and quartered
1 can of tomato puree
1 can of stewed tomatoes
1/2 red pepper sliced
1/2 yellow pepper sliced
1 1/2 onion sliced
1 cup cilantro chopped *garnish*
3 cups vegetable broth
olive oil
2 tablespoons red pepper powder
2 tablespoons curry powder
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon sea salt
1 tablespoon Rick’s All-Purpose Seasoning Cajun
**Sugar** ADDED LAST
On high, start boiling your potatoes. They should be soft within 20 minutes as long as you didn’t slice them too big. Once they are done drain them and set them aside. I let my frozen Pollock fillets thaw and realized there was no skin on the back. I remembered it was a very flaky fish so cooking it with the sauce was a no go. It would shred apart easily. So I set them aside in a wok with olive oil and a little salt and pepper. They will cook very fast so finishing the sauce first is priority. In a small bowl your seasonings will all be combined except for the sugar. This mix will literally make the sauce come to life.
On medium saute your onions and peppers in a little olive olive. Then add stewed tomatoes, tomato puree, and vegetable broth. Then begin slowly pouring in your seasoning mix. I didn’t use all of mine. I had about a small corner left. This was to my taste preferences. Yours may vary so taste the sauce as you add in the mix until you feel it’s right.
Next add bokchoy, potatoes and stir. Add sea salt and pepper and finally one spoonful of sugar. Turn down to low and let simmer.
On medium heat, cook the Pollock. Make sure to be gentle with it as you flip it over to cook both sides as it will break up. It will cook extremely fast. Once the fish is done gently scoop out of the pan and add to your curry sauce. Stir. Serve with rice and garnish with fresh cilantro on top to bring a burst of flavor!
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 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.
Ingredients:
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!
Ingredients:
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!!
TalBakes 