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Gonzo's Goodies, Livingston, TX (2026)

08/22/2025

I haven't been active on FB for quite some time, but I was thinking tonight about making a batch of burger patties for the freezer. I always get complements whenever I grill these for people.

Gonzo's Burgers
Makes about 12 patties.

Meat:
3 lbs Ground beef, 90/10
1 lb. Hot breakfast sausage

Dry:
1 small white onion
5 cloves fresh garlic
1 large Jalepeno
1/2 tsp salt
2 Tbsp Tones 6 Pepper Blend

Wet:
1 oz Soy Sauce
1 oz Worcestershire sauce
1/4 cup brown mustard
1/4 cup A-1 steak sauce
2 Tbsp Aromat seasoning.

In a blender, combine the wet and dry ingredients and puree until a smooth slurry.

In a large bowl, combine the meats and the seasoning slurry.
Mix well.
Portion out into 1/3lb patties.

Cook immediately or vacuum seal and freeze for up to a year.

Enjoy!

07/13/2024

Sausage and Veggie Stuffed Baby Bella Mushrooms
07/13/2024
]

Well, what do you know, the creative bug has struck.

I was looking through my fridge, and I had an idea for another use for the filling mix used in the previous "Breakfast Egg White "Muffins"" recipe.

This one is quick and easy, especially if recently made the other
recipe. If not, the filling mix recipe will be listed at the end of this post.

I managed to buy some unusually large Baby Bellas at Costco. Of course, you can use "normal-sized" mushrooms,

Sausage & Veggie Stuffed Mushrooms

24 oz. Large Crimini/Baby Bella Mushrooms (about 12)
1.5 cups Filling Mix
4 oz. Cream cheese (1/2 block)

1. Preheat oven to 350F.
2. Clean and remove the stems from the mushrooms.
3. In a food processor, add the filling mix and cream cheese. Pulse until smooth.
*Note* You can also add the washed mushroom stems to the food processor to reduce waste and add some extra fiber to your dish.
4. Spoon the mixture into the cavities of the mushrooms, slightly overfilling them.
5. Put the mushrooms in an oven-safe dish, and bake @ 350F for 30-35 minutes. Remove when the filling browns.

Enjoy!

*Pics coming shortly!

Filling Mix:

1 lb Ground breakfast sausage (I prefer hot Vs. mild)
8 oz. Mushrooms (Button or Baby Bella/Crimini), roughly chopped.
8 oz. Chopped onions, frozen
8 oz. Chopped Bell peppers, frozen
12 oz. Chopped spinach, frozen
1 Tbs. Italian seasoning.
2 Tbs. Garlic powder
Salt & Pepper to taste

1. In a large skillet over medium-high heat, brown the sausage and break down into small crumbles.
2. Add the mushrooms, onions, Bell Peppers, spinach, garlic powder, and Italian seasonings. Stir until well-mixed and all of the vegetables are fully cooked.
3. Salt and pepper to taste.
4. Allow the filling to cool.

07/13/2024

Vegetable Bites
07/13/2024

Posting the previous recipe for the Breakfast Egg White "Muffins" reminded me of another muffin-type recipe that I occasionally make that is healthy, vegetarian friendly, and high-fiber if not necessarily low-carb. I would make these to have on hand for a quick and healthy snack or meal replacement that did not have to be reheated. They can also be served as a side dish.

For this one, I used mostly fresh vegetables, the composition of which can be adjusted to personal preference. The prep is quick because most of it is done in a food processor, and the veggies are roughly chopped to fit more easily into the food processor..

I'm doing this one from memory, so I can't say for certain how many this will make. I believe that it should make about 2-3 dozen standard-sized muffins, give or take.

Unfortunately, this post will not have any pictures until I manage to make another batch of these.

Vegetable Bites:

2 cups Egg Whites
1.5 cups Brown rice, cooked
1.5 cups Riced cauliflower
3 cloves Garlic
1 Jalapeno pepper, seeded
1 medium Shallot
1 cup Broccoli florets
8 oz. Crimini mushrooms
8 oz. Baby carrots
8 oz. Baby spinach
2 medium stalks Celery, roughly chopped
1 medium Green Bell pepper, roughly chopped
1 medium Red Bell pepper, roughly chopped
1/2 medium White onion, roughly chopped
1/2 tsp Salt
1/2 tsp Black pepper
Dried spices to taste
2 Tbs Olive or vegetable oil

1. Preheat your oven to 325F.
2. Generously grease the muffin cups with oil.
3. Place the Brown rice and the riced cauliflower in a large mixing bowl.
4. Add the vegetables, salt, pepper, and spices into the food processor and pulse until very finely chopped. This may have to be done incrementally.
5. Add the finely chopped vegetables and egg whites to the bowl with the rice and cauliflower. Mix until well incorporated. Additional egg whites may be neeeded to bind everything together.
6. Spoon the mixture into the greased muffin cups, filling the cups about 3/4 full.
7. Place the muffin pans into the preheated oven and bake at 325F for 40-45 minutes.

Allow the muffins to cool before removing them from the pan.

These can be served hot or cold. They can be refrigerated for up to a week, or frozen for later use.

Enjoy!

07/13/2024

Breakfast Egg White "Muffins"
07/13/2024

A little something to make ahead and have on hand for a quick, low-carb/high protein, and relatively healthy, breakfast. These can be frozen and then reheated as needed.

For this recipe, I use mostly store-bought ingredients like liquid egg whites and pre-chopped frozen veggies to reduce prep time. Frozen veggies are generally just as nutritious as fresh because they are usually flash-frozen at the peak of freshness, and they can be quite cost-effective Vs. fresh, especially in the off-season.

For this preparation, I am using an oversized muffin pan that makes 6 large muffins Vs. 12 normal-sized muffins. If you use a standard muffin pan, you get about twice as many smaller muffins depending on the actual volume ratio of the cups. You could even use a mini muffin pan to make breakfast bites. Keep in mind, that if you use a pan with smaller muffin cups, it will shorten your baking time, so pay attention and adjust accordingly.

The filling is enough for several batches, or you can freeze it to use it for other dishes. It's great for a quick scrambled egg breakfast or omelet.

For 6 large "Muffins":
2 cups Egg whites
1/2 cup Shredded cheese (I used a 3-cheese Italian blend)
1 Tbs butter

Filling:
1 lb Ground breakfast sausage (I prefer hot Vs. mild)
8 oz. Mushrooms (Button or Baby Bella/Crimini), roughly chopped.
8 oz. Chopped onions, frozen
8 oz. Chopped Bell peppers, frozen
12 oz. Chopped spinach, frozen
1 Tbs. Italian seasoning.
2 Tbs. Garlic powder
Salt & Pepper to taste

1. Preheat your oven to 350F.
2. Prep the muffin pan by generously greasing the cups with the butter
3. In a large skillet over medium-high heat, brown the sausage and break down into small crumbles.
4. Add the mushrooms, onions, Bell Peppers, spinach, garlic powder, and Italian seasonings. Stir until well-mixed and all of the vegetables are fully cooked.
5. Salt and pepper to taste.
6. Allow the filling to cool before adding enough to loosely fill each muffin cup about halfway.
7. Add enough shredded cheese to fill each cup about 3/4 full.
8. Pour egg whites into each cup to just cover the filling and cheese.
9. Gently stir the mixture in each cup to mix thoroughly.
10. Place the muffin pan into the preheated oven and bake @ 350F for 35-40 minutes.
Baking will be complete when a knife inserted into the center of the muffins comes out clean.

Allow to cool for 5-10 minutes before attempting to remove the muffins from the pan. A knife and/or flexible spatula may be necessary to release the muffins intact from the pan.

This can be served immediately or frozen to be available for a quick microwavable breakfast.

If you choose to freeze these, I recommend allowing the muffins to fully cool before sticking them in the freezer for about 45 minutes before vacuum sealing them to preserve maximum freshness without squishing them in the sealing process.

Enjoy!

07/13/2024

Well, it's been a while. I would apologize, but life is life. I haven't been in much of a creative cooking mood in quite a while, but I thought that I would post something today.

Post incoming...

09/08/2023

230908

Well, It’s been a while since I’ve managed to post anything. This is mainly a distraction for me right now, and life kinda got in the way. However, this morning I was inspired, and made one of my favorite dishes…

Quiche.

The great thing about a quiche is that it’s both incredibly simple and highly versatile.

In its most basic form, it’s simply a savory custard in a pie crust. It is equal parts dairy and eggs with some cheese and a dash of nutmeg. Milk can be used, but half-n-half is better. Personally, I prefer the texture when using heavy cream.

The beauty of a quiche is that it is infinitely customizable. You can add anything you happen to like into a quiche. It can be tailored toward breakfast, lunch, or dinner. It can be served hot or cold, and is a great way to use almost any leftovers.

I made the quiche in the pictures this morning, and it contains roast chicken, bacon, mushrooms, onions, peppers, spinach, and Swiss and gruyere cheeses. I use a large, deep-dish pie pan which uses roughly a double recipe.

Below is the recipe for a standard deep-dish pre-made pie crust in a disposable tin that can be found at most supermarkets. I’ll list ingredients for both a basic quiche, and the one pictured. Either way, the prep is essentially the same.

Enjoy!

Quiche (makes ~6 servings)

Basic Quiche
1 Premade deep dish pie crust
6 eggs
1 cup dairy of choice
¼ tsp ground nutmeg
1 ½ cups grated cheese (your choice)

Pictured Quiche (in addition to the above)

½ cup (each) Swiss and gruyere cheese, shredded (less than a basic quiche due to adding other ingredients)
4 oz Roast chicken, shredded
1 oz Bacon, finely chopped (bacon bits acceptable)
½ Medium white onion, diced
½ Red bell pepper, diced
½ Green bell pepper, diced
3 oz Button Mushrooms, sliced
4 oz Chopped spinach
1 tsp Olive oil
1 Tbsp Unsalted butter
Salt and pepper to taste.

Preparation.
1. Preheat oven to 350F.
2. Prepare the crust by poking holes with a fork to prevent bubbling.
3. In a large pan, melt the butter with the olive oil over medium heat. Add the onions and sweat until translucent.
4. Add the peppers, mushrooms, and spinach. Sauté over medium heat.
5. Add the chicken and bacon. Sauté until well mixed and thoroughly warmed. Salt and pepper as needed. Set aside and allow to cool.
6. In a large bowl, combine the eggs, dairy, and nutmeg. Wisk until an even consistency.
7. In the pie crust, begin layering the cheeses and filling while pouring in the custard mix to saturate. Fill until just below the top of the crust. Sprinkle some cheese across the top.
8. Place the quiche onto a sheet pan, the put onto the middle rack of the preheated oven.
9. Bake for about 45 minutes. The quiche is ready when a knife inserted in the center comes out clean.
10. Let sit for at least 10 minutes before serving.

Pair with a light green salad for a rounded meal.

02/27/2023

Chicken Pot Pie

February 27,2023

This one was a request, but it is a nice comfort meal that I like to do occasionally. The beauty of this recipe is that the filling can be made days in advance, and then used in scale for either individual or family-sized entrees. Any extra filling freezes well for future use.

If you have an InstaPot or pressure cooker, the cooking time for the filling can be reduced to about 30-40 minutes.

A few notes on ingredients:

The vegetables can be a mix of fresh and frozen, and the mix of vegetables used can be adjusted to personal taste. Canned just doesn't have the right flavor or texture.

Waxy-fleshed potatoes like red, yellow, and white potatoes are better used in recipes like soups and stews because they retain their firm texture. Russett potatoes are a poor choice because they soften, and are best for uses like mashed potatoes.

I use chicken thighs for two reasons. Firstly, chicken thighs are more flavorful than the more popular cut of the breast. Secondly, they are considerably cheaper than breasts. I take the extra step of removing any excess fat to make this a leaner dish.

For demonstration purposes, I have used 6" pyrex bowls for individual servings. The recipe as presented makes about 3 quarts of filling, which is about 6-8 servings with this size dish.

Chicken Pot Pie

Meat:
2 lbs Boneless, skinless Chicken thighs

Vegetables:
1 Yellow Onion, large, diced.
½ lb Carrots, ½" diced
½ lb Celery, ½" diced
3-4 Waxy (red, yellow, or white) Potatoes, ½" diced
8 oz. Button Mushroom, quartered or sliced
½ lb Peas, frozen
½ lb Green beans, frozen

Liquids:
1 cup Milk
1 can Condensed Cream of Chicken Soup
1 can Condensed Cream of Mushroom Soup
1 can Condensed Cream of Jalapeno Soup
2 Tbs Butter or Ghee
Olive oil

Spices & Herbs:
2 Tbs Poultry seasoning
3 Tbs Italian seasoning
3 Tbs Kosher Salt
3 Tbs Durkee/Tone's 6 Pepper blend
2 Bay leaves
2 Tbs Garlic powder

Other:
1 can Pillsbury Grands Flaky Layers biscuits

Filling:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lay the chicken thighs out on a foil-lined sheet pan. Drizzle with olive oil, then season with poultry seasoning and 1 Tbs each of kosher salt and pepper blend.
3. Bake in the oven for 16-20 minutes.
4. Dice the chicken, then set aside.
5. In a large pot, heat the butter/ghee and 2 Tbs olive oil over medium-high heat.
6. Add the diced onion and sweat until translucent.
7. Add the remaining vegetables, potatoes, chicken, Italian seasoning, garlic powder, and bay leaves.
8. Mix in the milk and condensed soup. Reduce heat to medium-low, and simmer for 90 minutes.
9. Remove from heat and allow to cool. Portion as needed and store in the refrigerator or freezer.

Pies:
1. Preheat oven to 365 degrees.
2. In your chosen dish, fill to about 2-inch depth.
3. Open and separate the can of biscuits. Split each individual biscuit into 3 thin dough discs.
4. Cover the filling with overlapping dough discs to form a crust.
5. Bake for 18-22 minutes, until the crust is golden brown and cooked through.

Enjoy!

02/11/2023

Tomato Basil Soup
02/11/2023

A classic comfort meal, grilled cheese and tomato soup.

Why settle for canned soup when it’s easy to make something even better from scratch?

This recipe makes about 2 quarts of soup. Portion out the extra soup in vacuum sealed bags and store in the freezer.

As always, choose the highest quality ingredients for the best outcome, and of course, always feel free to adjust to meet your personal taste.

Sincerely, Hans G.

Tomato Basil Soup.

12 Roma Tomatos.
2 oz. Fresh Basil.
3 Red Bell Peppers
½ Large Yellow Onion.
12 Cloves of fresh Garlic.
3 tsp Kosher Salt.
4 Tbs Durkee/Tone’s 6 Pepper Blend.
1 Tbs. Maggi Seasoning.
1 oz. Parmessan Rinds.
1 cup Heavy Cream.

Preheat your oven to 425 degrees F.

Line sheet pans with aluminum foil. (For ease of cleaning).

Quarter the roma tomatos, bell peppers, and half onion. Lay the veggies and garlic out on the sheet pans. Drizzle olive oil over the veggies and garlic, then season with salt and pepper blend.

Roast the veggies in the oven at 425 degrees for 45 minutes.

Transfer the veggies (and drippings) to a large pot over medium heat.

Using a hand blender, blend until smooth while adding the basil, Maggi seasoning, parmesan rinds, and heavy cream.

Taste, and spice to your preference.
Enjoy!

02/11/2023

Basil & Pistachio Pesto
02/10/2023

This is one of my favorite takes on a Pesto sauce.

If you happen to have a garden and find yourself with more basil than you can use before it goes bad, or catch a great deal in the produce section, this is a great way to put it to good use. This recipe pairs well with fresh pasta, gnocchi, or cheese/chicken ravioli/tortellini, and is awesome on pizza.

This recipe makes about 4 cups of pesto. It can be kept fresh in the refrigerator for about a week, and any extra freezes well for months of use.

As always, choose the highest quality ingredients for the best outcome, and feel free to adjust to meet your personal taste.

Hans G.

Basil & Pistachio Pesto.

6 oz. Fresh Basil.
4 oz. Fresh Spinach.
¼ cup Extra Virgin Olive Oil. (to start)
½ cup Roasted Pistachios, shelled.
1 Shallot.
11 Cloves of fresh Garlic.
1 ½ tsp Kosher Salt.
1 ½ Tbs Durkee/Tone’s 6 Pepper Blend.
1 Tbs. Maggi Seasoning.
2 oz. Balsamic Vinegar.
1 oz. Pecorino Romano Cheese, grated.
1 oz. Parmessan Reggiano Cheese, grated.

Super easy prep.

Add all of the ingredients into your blender/food processor. You will *not* manage to cram all of the basil and spinach into the blender at the same time. Start with about ¼ of the basil & spinach, then blend it down before adding the rest in increments until it's all in the blender. Once the greens have been fully incorporated, continue to blend while adding additional Olive Oil 1 Tbs. at a time until smooth.

Taste, and spice to your preference.

01/24/2023

"Tropical" Dipping Sauce
1 serving.

1 1/2 Tbs. Pineapple preserves.
1 Tbs. Peach/Mango preserves.
1 tsp. Prepared horseradish.
1 dash Crushed red pepper

In a small bowl, mix all ingredients thoroughly.
Microwave on high for 15-20 seconds.
Serve and enjoy

This is a quick dipping sauce that I like to make to go with things like fried coconut shrimp, egg rolls, spring rolls, and chicken tenders.

01/24/2023

Good morning, all!

There are good things coming, I promise.

I have about a dozen recipes in mind at the moment, including one request that I was already considering. I'm just trying to get them organized, and to fine tune things like cook times and portion sizes, before posting them.

I can't promise that there will be any kind of schedule to my posts. My goal is to post things that I actually enjoy preparing for myself, and not just regurgitating neat recipes that I've seen online elsewhere. Some things will be from scratch, some will be semi-homemade, to borrow a term from a certain food channel.

I'm going to be playing around a bit with formatting, so please comment if something I post has better readability than others. And I'm going to be adding some pictures with posts as well. And we'll see how this thing progresses together.

Thank you again for following.

Hans G.

01/22/2023

Roasted Tomatillo Salsa Verde
01/212023

Makes: ~32 oz

Ingredients:
10 Medium sized Tomatillos, quartered
1 Medium white onion, quartered
8 Cloves garlic
4 Poblano peppers, halved
4 Jalapeno Peppers, halved
2 Habanero peppers, halved
3Tbs Olive oil
½ cup Cilantro, chopped
1 Tbs Maggi Seasoning
Kosher salt
Tone’s/Durkee’s Six Pepper Blend

Ok, let’s start off with a simple one. This salsa has great flavor but is very hot. Feel free to adjust the combination of peppers to your personal heat tolerance.

1. Preheat oven to 400 degrees.
2. Line sheet pans with foil, then arrange the tomatillos, garlic, onion, and peppers in a single layer.
3. Drizzle olive oil over the vegetables, then season with salt and Six Pepper Blend.
4. Roast the vegetables on the top rack for 30 minutes @ 400 degrees.
5. Transfer the vegetables and any juices from the sheet pans to a blender. Add the cilantro and Maggi Seasoning.
6. Blend until smooth.

Serving Suggestions: Serve warm or with tortilla chips, or use it as a condiment for tacos, quesadillas, etc.

Enjoy!

Gonzo's Goodies

08/22/2025

07/13/2024

07/13/2024

07/13/2024

07/13/2024

09/08/2023

02/27/2023

02/11/2023

02/11/2023

01/24/2023

01/24/2023

01/22/2023

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