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Chicken Cacciatore With RiceIngredients• 3 tablespoons vegetable oil• 1½ pounds skinless, boneless chicken breasts, cut ...
06/02/2026

Chicken Cacciatore With Rice

Ingredients
• 3 tablespoons vegetable oil
• 1½ pounds skinless, boneless chicken breasts, cut into strips
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 (28 ounce) can whole peeled tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup green bell pepper strips
• 2 teaspoons salt
• ½ teaspoon dried basil
• ⅛ teaspoon cayenne pepper
• 1½ cups uncooked instant rice

Instructions
Step 1. Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.

Step 2. Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

Over-stuffed ZucchiniIngredients• 8 medium zucchini• 1/2 lb ground beef• 1/2 lb ground pork• 1 large onion, chopped• 1/2...
05/31/2026

Over-stuffed Zucchini

Ingredients
• 8 medium zucchini
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 large onion, chopped
• 1/2 cup mushroom
• 10 ounces frozen spinach, thawed and drained
• 14 ounces Italian stewed tomatoes, diced
• 3 cups croutons, slightly crushed
• 1/4 cup parmesan cheese, shredded
• 1 egg, beaten
• 2 garlic cloves, minced
• 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup water

Instructions
Step 1. Lop off the ends of each zucchini and slice in half lengthwise.

Step 2. Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.

Step 3. Chop the pulp and reserve.

Step 4. Brown beef and pork.

Step 5. Saute onions and mushrooms until soft.

Step 6. Combine the two mixtures and set aside.

Step 7. Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.

Step 8. Add this to the meat, onion and mushroom mixture.

Step 9. Equaly divide between the zucchini halves.

Step 10. Top with mozzerella.

Step 11. Place in 2 large baking dishes with 1/4 cup of water each.

Step 12. Cover with aluminum foil.

Step 13. Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.

Pork Chops With Oniony Mashed Potatoes And Cider GravyIngredients• 2 (1-inch thick) bone-in center-cut pork chops• 1 tea...
05/29/2026

Pork Chops With Oniony Mashed Potatoes And Cider Gravy

Ingredients
• 2 (1-inch thick) bone-in center-cut pork chops
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 2 onions, sliced
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 cloves garlic, crushed
• 1 cup hard apple cider
• 2 tablespoons Dijon mustard
• 1½ teaspoons maple syrup
• ¼ teaspoon ground nutmeg
• ¼ cup hot milk

Instructions
Step 1. Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.

Step 2. Turn on a multi-functional pressure cooker (such as Fagor) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.

Step 3. Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.

Step 4. Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5. Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.

Step 6. Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.

Step 7. Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

Cantaloupe Peach JamIngredients• 4 cups cantaloupe, peeled seeded and chopped• 4 cups peaches, peeled seeded and chopped...
05/28/2026

Cantaloupe Peach Jam

Ingredients
• 4 cups cantaloupe, peeled seeded and chopped
• 4 cups peaches, peeled seeded and chopped
• 6 cups sugar
• 1/4 cup lemon juice
• 1 teaspoon grated fresh lemon rind

Instructions
Step 1. Add the cantaloupe and peaches to a large pot.

Step 2. Cook over medium heat, stir constantly, for 15 minutes.

Step 3. Add in sugar and lemon juice, stir to combine.

Step 4. Bring to a boil, stirring constantly.

Step 5. Lower the heat and simmer 30 to 45 minutes, or until thickened.

Step 6. Add in the lemon rind and cook for 3 more minutes, stirring constantly.

Step 7. Take pot from oven burner; skim off foam.

Step 8. Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.

Step 9. Remove air bubbles and wipe jar rims.

Step 10. Cover immediately with jar lids and screw on bands.

Step 11. Process in boiling water bath for 5 minutes.

Fabulous Fig MuffinsIngredients• 2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour• 1 tablespoon bakin...
05/27/2026

Fabulous Fig Muffins

Ingredients
• 2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 2/3 cup brown sugar
• 1/2 cup melted butter
• 3/4 cup dried fig, chopped

Instructions
Step 1. Preheat oven to 375°F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.

Step 2. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.

Step 3. In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.

Step 4. Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.

Step 5. Gently fold in figs.

Step 6. Pour batter into muffin tins, filling about 2/3 full.

Step 7. Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.

Step 8. Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.

Step 9. -OAMC instructions- Bake as directed and cool completely.

Step 10. Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.

Step 11. To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300°F oven.

Chocolate Strawberry TurnoversIngredients• 5 ounces bittersweet chocolate• 2 teaspoons butter (or vegan margarine)• 1 cu...
05/23/2026

Chocolate Strawberry Turnovers

Ingredients
• 5 ounces bittersweet chocolate
• 2 teaspoons butter (or vegan margarine)
• 1 cup strawberry (stem removed and sliced)
• 2 teaspoons lime zest (or orange or lemon)
• 1 large egg
• 1 thawed puff pastry sheet (I used Peppridge Farm)
• 2 teaspoons granulated sugar (or Xylitol if you don't want to use sugar)

Instructions
Step 1. Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.

Step 2. Preheat your oven to 425'F.

Step 3. Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.

Step 4. Lightly coat a large baking tray with cooking spray.

Step 5. Beat the egg until it's nice and fluffy and a light yellow shade.

Step 6. Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.

Step 7. Cut up your strawberries and mound them in the middle of each pastry square.

Step 8. Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.

Step 9. Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.

Step 10. Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.

Step 11. When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.

Step 12. Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.

Step 13. Bon Appetit!

Triple Orange SlushIngredients• 1 (11 ounce) can mandarin orange sections, drained• 1 cup Orange sherbet• 1/2 cup orange...
05/21/2026

Triple Orange Slush

Ingredients
• 1 (11 ounce) can mandarin orange sections, drained
• 1 cup Orange sherbet
• 1/2 cup orange juice
• 4 -6 ice cubes

Instructions
Step 1. In a blender container, blend together drained mandarin orange sections, orange sherbet, and orange juice.

Step 2. Add ice cubes, one at a time, blending to form a slush.

Caesar DressingIngredients• 2 lemons, juice of• 4 anchovies• 2 tablespoons garlic, chopped• 1 tablespoon Dijon mustard• ...
05/19/2026

Caesar Dressing

Ingredients
• 2 lemons, juice of
• 4 anchovies
• 2 tablespoons garlic, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 8 ounces olive oil
• 1/4 cup parmesan cheese, grated
• 3 dashes Tabasco sauce
• 3 dashes Worcestershire sauce
• salt and pepper

Instructions
Step 1. Put lemon juice, anchovies, garlic, Dijon and vinegar in blender on high.

Step 2. Slowly drizzle olive oil in while machine is running.

Step 3. Add remaining ingredients and just blend.

Chinese Marble CookiesIngredients• 1 cup vegetable shortening (i sub butter)• 1 cup sugar• 1 egg• 2 cups flour• 1/2 teas...
05/17/2026

Chinese Marble Cookies

Ingredients
• 1 cup vegetable shortening (i sub butter)
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 ounce unsweetened chocolate, melted

Instructions
Step 1. Preheat oven to 400 degrees.

Step 2. Beat the shortening with sugar and egg until light and fluffy.

Step 3. Add egg, then vanilla.

Step 4. Add dry ingredients and beat until well combined.

Step 5. Add chocolate a little at a time, cutting in with a knife. Do not stir.

Step 6. Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.

Step 7. Bake 8 to 10 minutes until lightly golden.

NOTE:
Step 1. I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.

Grandmommy's Mexicali MeatloafIngredients• 1 1/2 lbs ground beef• 3/4 cup oats• 1/2 cup tomato juice• 1 egg• 2 teaspoons...
05/16/2026

Grandmommy's Mexicali Meatloaf

Ingredients
• 1 1/2 lbs ground beef
• 3/4 cup oats
• 1/2 cup tomato juice
• 1 egg
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 2 teaspoons onions, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk, see not in description
• 1 cup cheddar cheese, shredded
• 1 (12 ounce) can Mexican-style corn, drained
• 2 green peppers, small, cut into rings

Instructions
Step 1. Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl. Do not overmix. Pack into a 9 inch square baking dish. Bake at 350 for 20 minutes, drain juices.

Step 2. Melt butter over medium heat, whisk in flour and 1 tsp salt. Slowly add milk while whisking. Bring to a boil.

Step 3. Cook one minute, add cheese. Stir in corn.

Step 4. Pour mixture over meat, top with green pepper rings. Bake 20 minutes.

Step 5. Let cool 10 minutes before cutting. Serve.

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