Enjoy a moment or two
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.
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.
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.
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!
TalBakes 