Taco Tuesday


Pinto Beans with Smoked Turkey… see previous post

Sauteed Cut Corn:

8 ears of corn (cut kernels off)

1 cup cilantro chopped

Onion powder

Garlic powder

Sea salt

Black pepper

Juice from 1 lime

2 tablespoon olive oil

1/2 onion chopped

1 cup chicken broth

Saute on medium heat for 15 minutes.

Yellow Rice Ingredients:

2 cups rice

4 cups water

2 packs of Goya Sazon

Sea salt

Black pepper

Put all of it in a rice cooker and walk away.

Taco Meat:

2 lbs ground beef

2 tablespoons Harissa Spice Blend

2 tablespoons chili powder

1 teaspoon sea salt

1 teaspoon cumin

1 teaspoon thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup of water

little vegetable oil

Brown the meat on medium 15 minutes.

Taco Bar:


Mexican blend cheese







*Sour cream

Flour or corn tortillas.

A Perfect Breakfast with Sizzle Steak


Sizzle Steak

Worcestershire Sauce

Rick’s Hot & Spicy All-Purpose Seasoning (Spicy Blend)

Onion powder

1 potato cubed

1/4th an onion chopped

Seasoning salt

2 eggs

1/2 an avocado sliced

6 cherry tomatoes halved

Red wine vinegar

1/2 a Serrano pepper finely chopped

Sea salt

Black pepper


Vegetable oil

Preheat oven 400 degrees. Season potatoes with seasoning salt and black pepper. Toss in a little vegetable oil. Bake with onions for about 35 minutes. Make sure they are soft.

Toss halved cherry tomatoes with a little red wine vinegar, avocado, sea salt, black pepper and Serrano peppers.

On medium heat, fry eggs sunny side up with sea salt, black pepper and paprika in vegetable oil.

On medium heat, place steak down in vegetable oil. Season top with a little worcestershire sauce, light sea salt, pepper, all-purpose seasoning, and onion powder. Let it brown. Then flip and season the other side with all but the worcestershire sauce. Let that side brown then serve. It’s a very delicious and refreshing meal. Also budget friendly!

Beef and Cannellini Bean Soup


1 beef steak

2 cans of Cannellini Beans

1 carrot diced

1/4 an onion chopped

1 potato diced

1 tablespoon minced garlic

1/2 a Serrano pepper chopped

1/4 cup red wine

1 tablespoon Rick’s Hot & Spicy All Purpose Seasoning (Cajun)



1 bay leaf

Sea salt

Black pepper

2 dashes Cayenne pepper

Vegetable oil

Equipment: Medium saucepan

Questions I sometimes face…

What do you do when you have 1 steak just sitting there but you don’t want to enjoy it by yourself?

Answer: Make a soup and have additional servings.

Saute the vegetables in vegetable oil, garlic, with a little sea salt and pepper

Slice the beef thin and add it to the veggies.

Once it begins to cook through add about 1/4 cup of water to create your beef broth. Sprinkle in paprika, thyme, bay leaf and cayenne pepper. I had some cheap red wine on deck so I put about 1/4 cup of it in too. 🤣

Once the beef has browned, add the Cannellini beans with their juice, cajun seasoning and the potatoes. Let simmer on medium high heat for 30 mins. Stir to ensure nothing sticks to the bottom periodically. Add water here and there so the beans don’t cook down.

Taste and add if needed sea salt and pepper.

Leftovers go in the fridge and my boys I’m sure will have at it… 😁🤣🤣

Ginger Beef and Chinese Broccoli


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.


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.

Southern Oxtails


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


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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