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.


Southern Smothered Chicken Livers



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!!

Captain Save-A-Meal

Now I’m a country girl born and raised in Newport News, Virginia. Southern food is one of my favorites but I can’t eat it all the time. I consider me eating it a cheat day basically. A treat! Even a delicacy. I daydream of calorie heavy fried food! Grease! Oil! Salty! Hot sauce! FAT!!! Organ meat!!!

Man…I love my fried giblets, livers, and hearts. Typically make them only for myself and make the kids a different meal just because organ meat is an acquired taste. When I’m super desperate, I’ll stop at Bush’s chicken in a heartbeat to pick some up and kill my southern craving. Last night I wanted to see if I could get the kids to eat them and I came up with a way to disguise them. I learned with kids you can get them to eat just about anything just don’t tell them what it is. Because I swear once they know, there is this immediate wall they throw up where they start judging before they even taste it. I kept them out of the kitchen and told them I was making chicken with a special sauce. I hid the meat in the frig so no heads up. They just went about their lives playing video games and paid me no mind.

“Just the let us know when it’s ready.”


Welp… no because there was complications with the meal. I’ll get to that later…

Chicken Hearts and Giblets in a Red Pepper Sauce



1 lb of chicken giblets cut in smaller cubes

1 lb of chicken hearts

Seasoning salt, garlic powder and black pepper

2 eggs and flour to batter

vegetable oil to deep fry

Red Bell Pepper Sauce:

3 red bell peppers sliced

1 lime

4 cloves of garlic chopped

1 whole onion chopped

2 serrano peppers chopped

1/2 cup of red wine

1 teaspoon of cumin

2 tablespoons of soy sauce

1/2 cup of chicken broth

sea salt and black pepper to taste

Vegetable Side:

Frozen stir-fry mixed vegetables

sea salt, garlic powder and black pepper to taste

vegetable oil to sautee

1/2 stick of butter

First I sliced the giblets into smaller pieces to make them easier to chew. Put the hearts and giblets in a large bowl and crack the two eggs into the bowl. Mix them around to coat the meat in egg. Then season liberally with the seasoning salt, garlic powder and black pepper. Then toss the meat with flour until well coated. Heat up a medium sauce pan with a lot of vegetable oil. Deep fry the meat until a golden brown color. Make sure to rotate the meat so each side is cooked thoroughly. Using a strainer spoon ladle scoop out the meat and place onto a plate covered with a paper towel to remove excess oil. Then place this meat into a larger wok with chopped scallions and set aside.

Now for the vegetable side. I simply sauteed the frozen mix in a little vegetable oil and season with sea salt, garlic powder, butter and black pepper to taste on medium heat. This takes about 15-20 min and turn down on a low heat to keep warm.

Lastly…. ugh the Red Pepper sauce. The original way to make this sauce was to put all the vegetables, wine and chicken broth into a blender or food processor until it becomes a smooth mixture. What happened last night was both my blender and my food processor STOPPED working. They straight broke on me y’all!!! OMG I was so livid especially after getting this far! I was ready to give up until I remembered I do have a juicer? A juicer!

It had the thickest layer of dust on it. I was scrubbing it down freaking fuming! Like what the heck is this sauce even gonna be at this point? I was like if this doesn’t work. I’m just gonna order a pizza for the kids and what I made so far, eat myself.

I juiced all the vegetables and put the mixture in a bowl. Ugh the dang juicer…

All the juice was collected and poured into a bowl. Then added red wine, cumin, soy sauce, chicken broth, sea salt and pepper to taste. Stir the mixture. It was a thinner consistency as to be expected. But also as an FYI the heat from the serrano peppers was lost. Using a food processor you will be able to get the heat from the peppers. So if you have terrible luck like me you can add some chopped serranos or jalapeños. Lol… say if you are using a juicer. Ugh!


Next I added just a bit of vegetable oil and the juice into the wok with the meat. Put it on medium heat and stir it up. Let it simmer for around 15 mins.

Now I was very surprised with the outcome. The sauce thickened and coated the meat very nicely! Like wow! I tasted it and it was a winner! The only difference was a thinner less spicy sauce. But it was still very good as the past times I’ve made it. So this is the perfect example of not giving up on a dish. Think outside the box to get it done!

My kids loved it! (it being organ meat and all) and my eldest son’s only issue was…

“You said that this sauce has serrano peppers? My question is where are they?” LOL!

He needs to be a judge on Chopped I swear!


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