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Mexican Rice

15 Wednesday Apr 2026

Posted by in Home, Side Dishes, wrks4me - Recipes

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Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup tomato sauce
  • 14 ounces (1 3/4 cups) chicken broth (see notes)
  • 1 Jalapeno (optional)

Directions

  1. Wash rice and drain. Repeat until rice water is clear (about 3-5 times)
  2. Put oil into a large saucepan and heat over medium heat.
  3. Put washed rice into pan and stir constantly for 5-7 minutes until it turns a light gold in colour.
  4. Add the salt, garlic and cumin and continue to stir until fragrant (acout 30 seconds)
  5. Add tomato sauce and chicken broth and heat to a full boil.
  6. Add the optional jalapeno at this point (whole not cut)
  7. Cover with a lid and reduce heat to low for 20-25 minutes (Do not life the cover while rice is cooking
  8. Remove from heat and let rice rest for about 5 minutes still covered.
  9. Remove lid and jalapeno and fluff the rice with a fork

Notes:
You can use just water instead of chicken broth or water plus 1 teaspoon chicken boullion.
If rice is still crunchy, add 2-3 tablespoons of hot broth over the rice, cover, and steam for 5 more minutes.
If rice is wet or clumpy, uncover and let it rest a few extra minutes before fluffing.

Enjoy

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Chinese Chicken and Broccoli

10 Tuesday Mar 2026

Posted by in Home, International Dishes, Main Dishes, wrks4me - Recipes

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Better than takeout

Ingredients for marinating the chicken:

  • 20 ounces or about 2 boneless/skinless chicken breasts (cut into 1/4 inch slices)
  • 3 TBS water
  • 1 TBS Shaoxing cooking wine
  • 1/2 tsp Kosher salt (use a little less if using fine salt)
  • 1/4 TBS baking soda
  • 2 TBS cornstarch
  • 1 TBS cooking oil (use a neutral oil)

Ingredients for stir fry sauce:

  • 2/3 cups of light soy sauce (light sodium is available)
  • 2/3 cups of water
  • 4 TBS granulated sugar
  • 2 1/2 TBS cornstarch or equivilent
  • 1 1/2 tsp sesame oil

Other ingredients for the dish:

  • 1 pound of broccoli (cut into florets)
  • 1 1/2 – 2 TBS minced garlic (about 4 cloves)
  • 1 1/2 TBS minced ginger (about 1 1/2 inch cut from knob)

Optional ingredients:

  • Stir fry vegies such as shedded cabbage, bok choy, carrot, white onion, cooked noodles

Diretions

Marinate the chicken

  1. Combine the sliced chicken, water, Shaoxing rice wine, salt and baking soda (mix well until most of the liquid is absorbed)
  2. Add the cornstarch and mix until the chicken is well coated. Put aside for about 15 minutes while you prepare the additional items (or cover and refridgerate over night)

Prepare the sauce

  1. Combine all the ingredients (soy sauce, water, sugar, cornstarch, sesame oil) mix well

Preparation of chicken and vegetables

  1. Add broccoli to boiling water and cook about 30 seconds to 3 minutes (or microwave on high for about 2 minutes) until tender . Drain and put aside
  2. In a large pan or wok over medium/high heat, add enough cooking oil to coast the bottom
  3. When to oil is hot add marinated chicken and cook both sides until cooked throughout. Remove from pan
  4. Add 2 TBS cooking oil to the pan add onion then after a minute add garlic and ginger for about 30 seconds
  5. Add your vegetables and cooked til done (if using cooked noodle, add them after veggies are done)
  6. Toss in the chicken and toss and pull to one side for the sauce
  7. Stir the sauce before adding it to pan and let the sauce thicken and glosssy. Make sure to stir to prevent scorching
  8. Reduce heat to low and toss everything together to coat veggies and chicken
  9. Served with rice if not using noodles.

Source

1957 Banana Bread

15 Thursday Jan 2026

Posted by in Baking, Home, wrks4me - Recipes

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Ingredients

Loaf pan sprinkle (optional)

  • 2 TBSP sugar
  • 1/2 tsp cinnamon

Batter

  • 6 TBSP butter at room temp
  • 1 1/2 cups sugar
  • 3 large eggs
  • Add 3 ripe mashed bananas
  • 1 cup sour cream or yogurt or cottage cheese (blended smooth)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1/2 cup chopped walnuts or chocolate chips

Directions

  1. Preheat oven to 325 degrees F
  2. Grease 2 loaf pans with butter
  3. Sprinkle loaf pan mixture around pans
  4. Put butter, sugar cinnamon and eggs in to a mixer and cream together
  5. Add mashed bananas, sour cream and vanilla
  6. In separate bowl add salt, baking soda and flour and mix together
  7. Add flour mixture into mixer and blend together
  8. Fold in walnut or chocolate chips
  9. Pour into loaf pan or cup cakes and bake 15 minutes to 30 minutes depending on size of pan.
  10. Check by inserting toothpick into center and if it comes out clean they are done.

Enjoy

Chocolate Chip Cookie Deluxe

06 Tuesday Jan 2026

Posted by in Home

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Ingredients

  • 1 cup of butter
  • 1 cup brown sugar
  • 1/2 cup of white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups of flour
  • 2 tablespoons cornstarch
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1-2 cups chopped chocolate chips
  • 1-2 cups chopped walnuts or your favourite nuts

Directions

  1. Spoon out onto a pan and put into freezer for 1/2 to 1 hour
  2. Bake at 350 degrees F for 13-15 minutes

Put on cooling rack to cool

Note: I roll out dough like a sausage and wrap with cling wrap. I divide and into the freezer and pull out one or two when needed.

Enjoy

Taco Ring

06 Tuesday Jan 2026

Posted by in Appetizers, Home, International Dishes, Main Dishes, wrks4me - Recipes

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Dipping Sauce

  • 1/2 cup Mayo
  • 1/2 cup Butter Milk
  • 1/4 Cup Pave Salsa
  • 1/2 package ranche dressing

Taco Ring

  • 1 1/4 pound ground beef
  • 2 cans crescent rolls
  • 7 oz package of shredding Mexican cheese blend or your favourite cheese, ie. cheddar, mozzarella

Taco Seasoning

  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 Tbsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1-2 Tbsp Knorr chicken bouillon

Directions

  1. Preheat oven to 375 F
  2. Brown ground beef in skillet
  3. Drain any excess grease
  4. Add all the seasoning
  5. Add 1 1/2 cups water to skillet and let the seasoning simmer for 3-5 minutes
  6. Remove from heat and stir in shredded cheese
  7. On a pizza pan or baking sheet arrange crescent rolls in a circle with wide ends toward circle and pointing outward. Use a small bowl for help form the ring. Remember to remove it when ring is formed
  8. Spoon meat mixture over the crescent roll ring, keeping mixture close to center
  9. Fold the pointed ends up over the meat and tuck them underneath to seal
  10. Bake for 20-35 minutes until golden brown

Original Source

Rubs, Spices, Soup and Dips

06 Tuesday Jan 2026

Posted by in Home, wrks4me - Recipes

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Chicken Rub

  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 TBS onion powder
  • 1 tsp paprika
  • 1/2-1 tsp dry ginger
  • 1 tsp sage
  • 1 tsp dry rosemary (or 1 sprig)
  • 1 tsp salt
  • 1 TBS ground black pepper

Taco Seasoning

  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 Tbsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1-2 Tbsp Knorr or similar chicken bouillon powder

Cream of Chicken Soup (use this for your casseroles)

  • 1 1/4 cups chicken broth
  • 3/4 cups milk or almond milk
  • 1/3 cup of flour or 1 TBSP corn starch
  • 1/2 tsp salt (can reduce if chicken broth is salted)
  • 1/4 tsp ground pepper
  • 1/4 tsp parsley
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/8 tsp basil

Hamburger Special Sauce

  • 1/2 Cup (125g) – Mayonnaise
  • 2 – Dill Pickles, Finely Diced
  • 1/4 – White Onion or Brown (Yellow) Onion, Grated or Finely Diced
  • 2 Tbsp (40ml) – Tomato Ketchup
  • 2 1/2 tsp (15ml) – American (Yellow) Mustard
  • 1 tsp (2.5g) – Smoked Paprika
  • 1/2 tsp (1.5g) – Onion Powder
  • 1/2 tsp (1.5g) – Garlic Powder
  • 1/4 – Lemon, Juiced
  • Pinch of Sugar (Optional)
  • Seasoning To Taste

Original Source

Old Fashioned Lemonade

06 Sunday Jul 2025

Posted by in Drinks, Home

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Ingredients

  • 3/4-1 1/2 cups of sugar + 1 cup of water (to make simple syrup)
  • 1 cup of freshly squeezed lemons
  • 5 cups of water

Directions

  1. Put sugar quantity of your choice into mason jar with a lid and add 1 cup of water
  2. Close jar and shake until sugar is disolved.
  3. Put the 1 cup of freshly squeezed lemons into a pitcher
  4. add 5 cups of cold water
  5. Pour in the simple syrup (sugar and water mixture)
  6. Stir and put into the fridge until chilled

Enjoy

Lemon and Olive Oil Cake

21 Monday Apr 2025

Posted by in Home

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Ingredients

  • 4 ounces (115 grams) of white chocolate
  • 1/2 cups olive oil (105 grams)
  • 5 large eggs
  • 2/3 cup (145 grams) plain yogurt
  • 1 cup sugar
  • 2 lemons (zest only)
  • 3 Tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 cup (100 grams) almond flour
  • 1 cup (140 grams) flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons icing (confectioners) sugar for dusting
  • Option: 2-3 Tablespoons of poppy seeds

Directions

  1. Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
  2. Melt the white chocolate in a microwave oven or double boiler
  3. Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
  4. Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
  5. Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
  6. Add the flour and whisk making sure there are no lumps. Scrap the bowl with a spatula to make sure the batter is well combined
  7. Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
  8. Allow the cake to rest for at least 15 minutes, then slide a knife around the edges of the pan and place cake onto a cooking rack for another 30 minutes.
  9. Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)

Enjoy

Recipe Source

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

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INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy