November 22nd, 2022
Roxanne Holland
My mom always made her famous chutney on Thanksgiving. It is the perfect accompaniment to the savory, salty traditional holiday dishes. I’m talking about you mashed potatoes, green bean casserole, and a huge serving of stuffing.
It is also great for leftovers and offers the perfect amount of sweetness to balance the palate. It is also delicious on pound cake and ice cream for a double dose of sugary delight.
This recipe comes together in a flash. Simply dump everything into a pan, heat, and wait for the cranberries to pop! Ensure all the cranberries have popped before removing the pan from the heat. Let cool for about 45 minutes to an hour and then transfer to a glass bowl and refrigerate for up to 1 week.
ENJOY!
March 12th, 2021
Roxanne Holland
I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.
ENJOY!
March 5th, 2021
Roxanne Holland
This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers. Being a fan of Bob Ross, I subscribe to the saying that “We don’t make mistakes, we just have happy little accidents!”
I followed the recipe for the “dumplings” but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.
I’ve included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.
This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.
ENJOY!
