SandraGeronimosKitchen

This is how we make our Chili Sauce, this Recipe is also great to use in Pozole, Tamale or Carnitas. Chili Sauce Ingredients: 2 Negro Chili Peppers 6 Guajillo Chili Peppers 1 white Onion, halved 3 Garlic Cloves 2 Whole Cloves 2 Chipotle Lrg. Pinch Salt 1-1/4 cups Water Splash of Vinegar Remove Seeds from dry Chili Peppers. In dry Skillet on high heat cook dry Peppers until softened, remove and cut in 1/3. In same Skillet, lightly char Onion, Garlic & Whole Cloves, remove. In Blender combine Chili Peppers, Onion, Garlic, Cloves, Chipotle, Salt, Water & Vinegar. Blend until smooth. Enjoy!

Only three Ingredients and you have a delicious Nutella Cookie, great Dessert. Nutella Cookies (3 Ingredients) Ingredients: 1 cup Nutella 1 cup Flour (sifted) 1 Egg Preheat Oven 350°F Line Cookie Sheet with Parchment Paper Combine Nutella and Egg well, add Flour and mix. Use 1 tbsp of Dough and roll into a ball, repeat. Place equally apart on Cookie Sheet. Bake 10-12 Minutes Rest 5 Minutes on Sheet, cool completely on Wire Rack. Enjoy!

This is a Recipe for a scrumptious Vegetable Medley, so easy and delicious. Great side Dish to a wonderful Meal. Vegetable Medley Ingredients: 2 cups Sweet Potatoes, peeled & diced 1 large Carrot, peeled & cut in half moons 3 cups Broccoli, cut bite sized 1 Squash, cut bite sized 1 red Bell Pepper, sliced 1 Onion, sliced 1 tbsp Garlic, chopped 1 tbsp Ginger, chopped Salt & Pepper 2-3 tbsp Oil On high Temp heat 2 tbsp Oil. Add Sweet Potato & Carrot. Season with Salt & Pepper. Sauté until fork tender, remove. Add Broccoli & Squash, season with Pepper. Cook until Squash takes on color, remove. Add Bell Pepper & Onion, season with Pepper. Cook until Onion takes on color. If necessary, add more Oil to Skillet. Push Bell Pepper & Onion to the sides. Add Garlic & Ginger, sauté shortly. Return the cooked Vegetables and combine well. Top with Green Onions. Enjoy!

Great Recipe for Carnitas made in the Instant Pot. Serve as Tacos with a Hot Sauce or with Mexican Rice and Refried Beans on the side. Carnitas (Instant Pot) Ingredients: 3-4 lb. Pork Shoulder (boneless) 1-1/2 tsp Pink Salt 1/2 tsp Pepper 1 tsp Chili Powder 2 tsp Cumin 2 tsp Oregano 2-3 tbsp Oil 1 med Onion, chopped 1 Jalapeño, chopped 1 tbsp Garlic, chopped 1/3 cup Lime Juice Zest of 1 Orange 1 cup fresh Orange Juice 1 cup Chicken Broth Cut Pork Shoulder in med sized Pieces. Combine Salt, Pepper, Chili Powder, Cumin & Oregano, whisk well. Coat Pork Pieces with Seasoning Mixture. Set Instant "Sauté" heat Oil. Sear Pork Pieces on all sides (in batches) remove, set aside. Sauté Onions first, add and sauté Jalapeños add Garlic and stir. Deglaze Pot with Lime Juice. Scraping all bits off. Return Meat (Meat Juices). Add Orange Zest, Orange Juice and Chicken Broth, stir. Set Instant Pot "Pressure Cook" secure Lid. Cook 55 Minutes, open after Natural Release. Remove Pork & some Cooking Liquid. Shred Meat with 2 Forks. Keep Carnitas warm in Oven on low Temp until ready to serve. Enjoy!

You only need 3 Ingredients to make delicious healthy Breakfast Cookies. Great Cookies to bring to a Potluck or make them for Brunch. Breakfast Cookies (3 Ingredients) Ingredients: 2 Bananas (ripe & mashed) 1-1/3 cups Quick Oats 1/4 cup Raisins Preheat Oven 350°F Line Baking Sheet with Parchment Paper Combine Bananas, Quick Oats and Raisins, mix by hand. Use a measuring tablespoons and place each cookie equally apart on Cookie Sheet. Bake 18-20 Minutes. Remove and cool on Wire Rack. Repeat with the rest of the dough, makes approx. 18 Breakfast Cookies. Enjoy!

If you are looking for a new Side Dish, try out the Baked Sweet Potato Fries Recipe. Also can be used as Appetizer served with Ketchup, Ranch and BBQ Sauce. Baked Sweet Potato Fries Ingredients: 1 X-large Sweet Potato, scrubbed 1/2 tsp Paprika 1/2 tsp Parsley 1/2 tsp Thyme 1/2 tsp Oregano 1/4 tsp Pepper Pinch of Pink Salt Pinch of Garlic Pinch of Chili Powder 3 tbsp Oil Line Baking Sheet with Parchment Paper Preheat Oven 450° F Cut Sweet Potato into finger size pieces. Use large bowl and combine Sweet Potato and all Seasonings. Pour Oil over and mix/coat well. Line Yam's in single layer on Baking Sheet. Bake 20-25 Minutes, until tender inside - crispy outside. Enjoy!

After you make a healthy/fresh Orange, Carrot, Ginger Juice you can use the Pulp and bake a delicious Bread. Orange Carrot Ginger Bread Ingredients: 2 cups Flour 2 tsp Baking Powder 1/4 tsp Salt 1-1/2 tsp Cinnamon 1/2 tsp Nutmeg 1 cup Orange, Carrot, Ginger Pulp 2 Eggs (beaten) 1/2 cup Vegetable Oil 1/4 cup Brown Sugar 1 cup Sugar 1 tsp Vanilla Zest of 1 Orange Line Loaf Pan with Parchment Paper & grease. Preheat Oven 350°F Combine Flour, Baking Powder, Salt, Cinnamon and Nutmeg whisk well, set aside. Combine Pulp, Eggs, Oil, Brown Sugar, Sugar, Vanilla and Zest, mix well. Incorporate Flour in 3 batches, combine well. Fill Loaf Pan and bake for 50 - 60 Minutes, until golden or toothpick comes out clean. Rest in Pan for 5 Minutes, remove from Loaf Pan and cool completely on wire rack. Enjoy!

This is a great Recipe for a quick & easy no bake Dressing, a wonderful Side Dish, not only for Thanksgiving. Good with a Roast, Chicken or Ham Steak. Dressing Ingredients: 3 cups Bread Cubes 1 pkg Stuffing - Seasoning 1 Onion (chopped) 2 Carrots (peeled & chopped) 2 Celery Ribs (chopped) 8 tbsp Butter 2 tbsp Italian Seasoning Salt Pepper 1-3/4 cup Water Melt 2 tbsp Butter in skillet and sauté Carrots, Celery and Onions. Add Italian Seasoning, Pinch of Pepper & Salt plus 1 tbsp Butter. Sauté until tender set aside. Bring Water and 5 tbsp Butter to a boil, remove from heat. Stir and add Stuffing Seasoning package, Bread Cubes and Vegetable Mixture. Combine well and cover, after 5 Minutes remove lid and fluff Dressing with fork. Enjoy!

Apple Sauce is great but try to make this Apple Cinnamon Sauce to enjoy a new flavor. Great with Pancakes or just on it's own. Apple Cinnamon Sauce Ingredients: 3 lbs Granny Apples 4 tbsp Brown Sugar 1/2 tsp Pink Salt 1/4 tsp Nutmeg 1-1/2 tsp Cinnamon 1 Lemon Place 1/4 Lemon squeezed in bowl with cold Water. Peel, core & dice the Apples, keep diced Apples in Lemon Water until needed, to avoid oxidation. Reserve 1 tbsp Lemon Water. After all the Apples are diced, drain the Water. In med Pot combine the Apples with Brown Sugar, Salt, Nutmeg, Cinnamon, Lemon Water and Lemon Juice of remaining Lemon. Cover pot and bring to a boil. Simmer for 8-10 Minutes, stirring frequently. Remove the lid and continue cooking until the liquid is reduced and the Apples are soft. Remove from heat, mash Apples to your liking. Immediately fill the jars for storage. Or cool & serve in a dish. Enjoy!

This Breakfast Boat is a great Recipe to make for you at Home, for Brunch or a Potluck. Of course you can fill it with all your favorite Breakfast Items to make it even more to your personal taste. Breakfast Boat Ingredients: 1 Garlic Batard Bread Butter 4 Eggs 2 tbsp Milk Salt Pepper Italian Seasoning 1/2 cup Mozzarella Cheese, shredded 3 slices Bacon, cooked 4 slices Honey Ham, pieces 3 Baby Bello Mushrooms (sliced) 2 Green Onions, chopped (reserve 1 tbsp) Preheat Oven 350°F Cover Baking Sheet with Parchment Paper. Scramble the Eggs with a pinch of Salt, Pepper and Milk. Add Ham, Mushrooms, Green Onions and 1/4 cup of Cheese, combine well. Slice off top of bread and hollow out center. Butter bread lid and sprinkle with Italian Seasoning. Place Bacon Strips on bottom of bread boat. Fill with Egg Mixture and sprinkle with the rest of Mozzarella Cheese and Italian Seasoning. Place the bread boat & bread lid on Baking Sheet, bake for 20 Minutes. Cover with Foil and continue baking for 20 Minutes or until set. Sprinkle reserved Green Onions on top. Cover with bread lid and slice to serve. Enjoy!

This Beef Barbacoa is so easy to make in the Instant Pot (or Pressure Cooker) you can enjoy delicious Barbacoa Tacos topped with chopped Onions & Cilantro. Or serve the Barbacoa Beef over Rice and a Salad on the Side. Beef Barbacoa Ingredients: 2.5 lbs Beef Chuck Roast (Pieces) 2 tbsp Oil 1 Onion (chopped) 4 Garlic Cloves (minced) 2 tbsp Tomato Paste 1/3 cup Beef Broth 2 Bay Leaves Chile Sauce: 2 Chipotle Chiles 2 tbsp Adobo Sauce 1/2 cup Beef Broth 4 tbsp Lime Juice (fresh) 2 tbsp Apple Cider Vinegar 1 tsp Pepper 1 tbsp Cumin 1 tbsp Oregano 1/4 tsp Ground Cloves 1/4 tsp Allspice 1-1/2 tsp Salt Zest of 3 Limes Use Blender and combine all Chile Sauce Ingredients, blend until smooth and set aside. Set Instant Pot to *Sauté* Heat Oil and sear Beef Pieces (sear in batches) on all sides, set aside. Sauté Onions and Garlic until soft. Add Tomato Paste and combine. Deglaze with Beef Broth and stir to loosen bits of bottom. Return Beef and Meat Juice to the Instant Pot and incorporate the Chile Sauce, add Bay Leaves. Close and secure lid. Set Instant Pot to *Pressure Cook* cook 65 Minutes. Open after Natural Release. Remove Beef, shred the Meat with 2 forks. Return the Meat and mix the Barbacoa Beef with Sauce. Enjoy!

This is a Recipe for delectable homemade Twice-Baked Potatoes, a wonderful Side Dish. You can also use smaller Potatoes and make great Appetizers with Dipping Sauce. Twice Baked Potatoes Ingredients: 3 Russet Potatoes, scrubbed/dried Salt Pepper 4 tbsp Butter EVO Oil 1/3 cup Almond Milk, warm 1/3 cup Sour Cream 1 cup Cheddar Jack Cheese, shredded 1/2 cup Mozzarella Cheese, shredded 4 Green Onions, chopped (reserve some for topping) 6 cooked Bacon Strips, pieces (reserve some for topping) Preheat Oven 400°F Line Baking Sheet with Parchment Paper Poke Potatoes a few times with fork. Coat Potatoes with EVO Oil & sprinkle with Salt. Place on Parchment Paper lined Baking Sheet and bake for 1 hour. Cool Potatoes until easy to handle. Cut in half lengthwise and scoop out insides, leaving skin intact. Add Butter, Almond Milk, Sour Cream, Salt, Pepper and mash together. Add Mozzarella, Green Onions and Bacon, incorporate well. Lower heat to 350° F Return Potato Skins to Baking Sheet and fill with Potato Mixture. Cover with Cheddar Jack Cheese and bake for 20 Minutes. Sprinkle with reserved Bacon Pieces and Green Onions and serve. Enjoy!

This is a great Dessert made of day old Bread, Bread Pudding can be served warm or at room temperature dusted with Powdered Sugar and a scoop of Vanilla Ice Cream or Vanilla Sauce. Bread Pudding Ingredients: 1 Loaf Sweet French Bread (1-2 days old) 4 Eggs 3/4 cup Sugar 1 quart Half & Half 5 oz Ricotta Cheese 1 tsp Vanilla 1/4 tsp Salt 1 tsp Nutmeg 1-1/2 tsp Cinnamon 4 oz Raisins (optional) 1 tsp Butter Preheat Oven 350° F Butter a Casserole Dish and set aside. Cut Bread into 1-2" Cubes, set aside. To make the Custard combine the Eggs, Salt, Sugar, Ricotta Cheese & Vanilla, mix well. Add Half & Half, Nutmeg & Cinnamon, combine. Fill Dish with 3/4 of the Bread Cubes, 2 oz Raisins and half of the Custard. Top with the rest of Bread, Raisins and Custard. Soak the Bread for 5-10 Minutes. Bake for 60 - 65 Minutes or until golden & Tester comes out clean. Serve warm or at room temperature dusted with Powdered Sugar & topped with Vanilla Ice Cream. (Tip: you can melt the Vanilla Ice Cream and pour it over the Bread Pudding, delicious easy Vanilla Sauce) Enjoy!

Apples and Persimmons make a great Jam together, you can make it as chunky or smooth as you like. Apple Persimmon Jam Ingredients: 4 Persimmons 5 small Apples (Granny Smith) 1/2 cup Brown Sugar 1/2 cup Sugar 1/4 tsp Salt 1 tsp Cinnamon 1 Lemon Zest & Juice Peel and chop Persimmons, set aside. Peel and chop Apples (keep chopped Apples in Lemon Water to prevent browning) Combine all Ingredients and mix well. Pour Mixture in medium sized Saucepan. Cover and bring to a boil. Remove lid and cook uncovered for 40 Minutes. Remove from heat and mash to your liking. Carefully fill Jars. Enjoy!

This is a delicious Recipe for Entomatadas filled with fresh Cheese and topped with dry Cheese, Onions and Cilantro served with Rice and a Salad on the side. Entomatadas with fresh Cheese Ingredients: 3 lbs Tomatoes, quartered 1 Guajillo Chili 1 tbsp Tomato Bouillon 1 tbsp Oregano Good Pinch of Salt (more to taste) Lard 1-1/4 cups Onion, chopped 1 lg Garlic Clove, chopped 20 Corn Tortillas 1-1/2 lb Fresh Cheese, crumbled Crumbled Dry Cheese, sliced Onion & chopped Cilantro to top. Remove Seeds from Guajillo Chili & cut in 2 or 3 pieces. Heat one teaspoon of Lard in small Skillet. Fry Guajillo pieces until crisp. Blend together Tomatoes, Chili, Tomato Bouillon, Oregano and a good Pinch of Salt. (if all Tomatoes do not fit in your Blender, add as you blend) Heat 1-1/2 -2 tbsp of Lard in a large saucepan. Sauté Onions until soft, add Garlic and stir. Add Tomato Mixture, simmer uncovered for 30 - 35 Minutes, stirring occasionally. Heat 2 tbsp of Lard in small Skillet. Fry Tortillas, keep warm. Coat a fried Tortilla in Tomato Sauce. Fill with fresh Cheese & roll up. To serve: Place some Tomato Sauce on a Plate. Layer 3 Entomatadas on top. Pour some Sauce over the middle. Sprinkle with Dry Cheese, Onion Slices and Cilantro. Enjoy!

This is a super easy Recipe to make scrumptious Chicken Fajita Quesadillas. Great as Appetizers served with Mango Salsa & Spicy Green Sauce. Or for Lunch or Dinner with Pico de Gallo, Mexican Rice and Refried Beans on the side. Chicken Fajita Quesadillas Ingredients: 2 cups Roasted Chicken (shredded) 3 Bell Peppers (sliced) 1 White Onion (quartered & sliced) 16 oz Monterey Jack Cheese (shredded) 2 tbsp Butter 3/4 tsp Cumin 1/2 tsp Pepper 1/2 cup Salsa 12 - 9" Flour Tortillas Melt Butter in a large Skillet add Bell Peppers and sauté a Minute. Add Onions, Cumin and Pepper combine & continue to sauté until almost tender. Add Chicken and Salsa, incorporate well and warm through, set aside. Heat a Square Griddle Pan and place one Tortilla on top. Sprinkle a handful of Cheese all around, top with Chicken Fajita Mixture and a handful of Cheese. Cover with another Tortilla. Cook until golden & crisp on both sides. Remove and cut in quarters. This recipe makes 6 Quesadillas total of 24 slices. Enjoy!

This is a delectable Apple Crumble Pie Recipe, served either with Vanilla Ice Cream or topped with whipped Cream and drizzled with Caramel Sauce. Apple Crumble Pie Ingredients: Crumble Topping: 1/2 cup Brown Sugar 1/2 cup Flour 1/2 cup Oats 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 tsp Cinnamon 6 tbsp Butter - melted Pie Filling: 2 lb Apples - peeled, cored & chopped 3/4 cup Sugar 2 tbsp Butter - melted 2 tbsp Cornstarch 1/2 tsp Cinnamon 1/4 tsp Salt 1 tsp Vanilla 1 tsp Lemon Juice Zest of a Lemon 1 Pie Crust - store bought Combine all Crumble Topping Ingredients and refrigerate until needed. Place Pie Crust in 9" Pie Dish and crimp the Edges Preheat Oven 400°F Combine all the Apple Filling Ingredients, mix well. Fill Pie Crust with Apple Mixture, not including the liquid that accumulated. Top with Crumble Mixture equally over the Apples. Bake for 15 minutes. Reduce heat to 375°F and continue baking for 1 hr 15 min. About halfway through baking cover Pie with foil, to prevent burning the Crumble Topping. Cool Apple Crumble Pie completely on wire rack. (If cooled completely, cut Slices will keep it shapes) Serve with Vanilla Ice Cream or whipped Cream and Caramel Sauce. Enjoy!

Easy but scrumptious pulled Pork Recipe made in an Instant Pot. We either serve it over Rice and a Salad on the Side, or make pulled Pork Sandwiches topped with homemade Coleslaw. Pulled Pork (Instant Pot) Ingredients: 3 lb. Pork Butt Roast 1 tbsp Brown Sugar 2 tbsp Cajun Seasoning 1 Red Bell Pepper 1 Onion 2 tbsp Oil 1/2 cup Chicken Broth 16 oz. BBQ Sauce Slurry: 1-2 tbsp Cornstarch + 1-2 tbsp Liquid Combine Brown Sugar and Cajun Seasoning, whisk well and set aside. Cut Butt Roast in equal sized chunks, place in large bowl and cover with Seasoning Mixture. Set Instant Pot to high Sauté and heat up Oil. Brown every meat chunk all over and remove. (brown in batches) Add Bell Pepper & Onion, sauté until tender. Pour in Chicken Broth to deglaze, scrape up all brown bits. Add BBQ Sauce and combine, return Pork. Close and secure lid. Set Instant Pot to Pressure Cook 45 Minutes. Following cooking, natural release (open after 15 Minutes) Open lid, remove and place meat on Baking Sheet. Use 2 forks and pull the Pork Chunks apart. Set Instant Pot to low Sauté, simmer to thicken Sauce. (Tip: if Sauce is not thick enough use a slurry to thicken more) Return pulled Pork to BBQ Sauce and combine. Ready to serve. Enjoy!

This is a great Recipe for a Spicy Cactus Salad, refreshing and delicious. Spicy Cactus Salad Ingredients: 24 oz. Fresh Cactus (5-6 Leaves) 5 Roma Tomatoes (med diced) 2 cups Cabbage, sliced 3 Radishes, half moon sliced 1/2 lg. Red Onion, sliced 1 Jalapeño, chopped 3 Habaneros, chopped 3 Cayenne Peppers, chopped 1 tbsp Oregano Salt 1 tbsp Lemon Juice Pepper 1/4 bunch Cilantro, chopped Slice Cactus Leaves, bite sized. Bring Cactus in salted Water to a simmer, until tender. Drain and rinse unter cold Water, cool. Combine Cactus, Tomatoes, Cabbage, Radishes, Red Onion, Jalapeño, Habanero, Cayenne, Oregano, good Pinch of Salt, Lemon Juice a dash of Pepper & Cilantro. Mix well. Adjust Salt & Pepper, as needed. Enjoy!

Great new idea for a Quesadilla, try this Hawaiian Quesadillas Recipe. Serve with homemade Salsa or hot Sauce. Hawaiian Quesadillas Ingredients: 6 Whole Wheat Flour Tortillas 6 oz Pineapple, small diced 6 oz Ham, small diced 4 oz Cream Cheese, softened 10 oz Mozzarella Cheese, shredded 2 Green Onions, diced 1/2 tsp Cayenne, optional Butter Mix Cream Cheese until fluffy. Add Ham, Pineapple and Green Onions combine well. Add Mozzarella and mix well. Integrate Cayenne, if used. Top half of each Tortilla with Mixture and fold over. Heat Griddle (or Skillet) med/high and butter lightly. Cook Quesadillas on both sides until golden & Cheese is melted. Cut in half and serve with Salsa. Enjoy!

Another Version of a spicy Green Sauce, great on Tacos, Burritos, Quesadillas or if you are brave enough just with Tortilla Chips. Spicy Green Sauce Ingredients: 1 Zucchini (cut in 3 pieces) 4 tbsp EVO Oil 1 Onion (quartered layer loosened) 1 Jalapeño (cut in half) 3 Garlic Cloves 25 gr. Green Chile Pequins 1 bunch Cilantro Salt Cook Zucchini Pieces in salted Water until soft, remove & cool. Heat Oil on med/high heat in medium Skillet. Fry Onion until soft, remove. Fry Jalapeño halves and Garlic, remove. Lower the heat and fry Chile Pequins until soft, remove. Save remaining Oil. Blend Chile Pequins, Onion, Jalapeño, Garlic, Zucchini, Cilantro, Oil and large Pinch of Salt until smooth. (if you like the Sauce thinner, add a little Water) Enjoy!

You can make an individual Nachos serving or make Nachos to share. Try something different and use the Chicharrons or use Chicken/Ground Beef. Super easy scrumptious homemade Nachos. Nachos Ingredients: (no measurements below, up to you how much of each Ingredient you like to use) Corn Tortilla Chips Refried Beans, warm Chicharron (Pork Skins Tiritas) crushed small (or cooked Chicken or Ground Beef) Mozzarella Cheese, shredded Pico de Gallo Avocado, diced Sour Cream Preheat Oven 350° F Use ovenproof Pan/Dish. Smear a little bit of warm Beans on Pan (prevent Chips from sliding) Alternate Tortilla Chips, Refried Beans, Chicharron (Chicken or Beef) and Mozzarella Cheese. Repeat same layers. Place in Oven until Cheese is melted. Top with Pico de Gallo, Avocado and Sour Cream. Enjoy!

This is how we make our Latkes and serve them with homemade Applesauce, Sour Cream and a sprinkle of Green Onions. Latkes Ingredients: 2 Potatoes (starchy 1,1/2 - 1,3/4lb) 1/2 Onion 3 tbsp Flour 1 Egg Salt Pepper Oil Topping: Homemade Applesauce Sour Cream Green Onions, chopped Scrub Potatoes and dry. Shred Potatoes and Onion on top of a dish towel. Squeeze out all the liquid. Combine Potatoes/Onion, Egg, Flour, large Pinch of Salt & Pepper, mix well. On med/high Temperature, heat enough Oil (1/4") in Skillet. (ready when you put a wooden spoon handle in it, and it bubbles) Place small/medium heaps of Potato Mixture in Skillet. Cook/fry until golden and crisp. Flip Latkes, continue frying until golden and cooked through. (Depending on the size of the Latkes 3-6 Minutes on each side) Drain on a Paper Towel. Place on a Baking Sheet, in the Oven on low Temperature to keep warm until ready to serve. Enjoy!

When Persimmons are in Season try this delicious Persimmon Jam Recipe. Great for Breakfast on Bread/Toast or with Pancakes, Pfannkuchen or Waffles. Persimmon Jam Ingredients: 6 Persimmons 3/4 cup Sugar 1/4 cup Brown Sugar 1/4 tsp Salt 1 tsp Nutmeg 1 Lemon (Zest & Juice) Wash, remove stems and chop the Persimmons. Combine Persimmons with Sugar, Brown Sugar, Salt, Nutmeg the Zest & Juice from a Lemon. Mix well. In a medium sized pot, cover and bring Mixture to a boil. Cook covered for 20 Minutes, stirring frequently. Remove the lid and simmer for extra 10 Minutes to thicken the Jam. Remove from heat and mash to your liking. Cool and fill Jars. Makes approximately 30 oz of Persimmon Jam. Enjoy!

This is how we make delectable homemade Chicken Chow Mein, a great quick Dish full of flavor. Chicken Chow Mein Ingredients: 3 Chicken Thighs, sliced 6 oz Chow Mein Noodles 2 Bok Choy, sliced 1 Carrot, Matchsticks 1-1/2 cups Cabbage, sliced 3 Green Onions. sliced 3 Garlic Cloves, minced 2" Ginger, grated 1/2 cup frozen Peas, thawed 2 tbsp Oil (divided) Chicken Marinade Ingredients: 1 tbsp Soy Sauce 1" Ginger, grated 1/4 tsp Cornstarch Sauce Ingredients: 1/4 cup Chicken Broth 1 tbsp Soy Sauce 1 tsp Sesame Oil 1 tbsp Oyster Sauce 1 tbsp Sugar 1-1/2 tsp Cornstarch Marinade the Chicken for 30 Minutes. Preheat the Wok or Skillet on high. Add 1 tbsp of Oil and stir fry the Chicken until done, set aside. Combine all the Sauce Ingredients, set aside. Cook Chow Mein Noodles according to package, drain & set aside. Add 1 tbsp of Oil to Wok and stir fry the Carrots followed by the Cabbage. Add Ginger & Garlic, combine. Add Peas, Bok Choy and stir fry. Integrate the Chicken & Green Onions. Add the Noodles and Sauce, combine and warm through. Enjoy!