Mexican Rice - Camille Zaleski King

• 1 cup rice
• 3 tbs oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce (if you want more heat use El Pato brand)
• 2 cups chicken broth

You will need a sauce pot with a lid, heat oil on medium heat add, rice, garlic and chopped onions. Cook until rice is starting to brown, you must constantly stir. once rice is starting to brown add remaining ingredients, bring to a boil then reduce heat to simmer and cover. cook for 18-20 minutes. All the water should be absorbed and the rice should be fluffy, just like a Mexican restaurant.

Stuffed Peppers - Michael Fleyzor

• 1 pound lean ground beef 
• 4 medium bell peppers, green, red or yellow 
• 3/4 cup chopped onion 
• 1/4 cup regular white rice, uncooked 
• 4 tablespoons ketchup 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.

In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amount of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.

For the sauce: Combine the stewed tomatoes and 1 tablespoon ketchup. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through.

Parmesan Chicken - Camille King

My mom used to make this recipe all the time. It is very simple to make and so delicious. If you have a bigger family, just double or triple the recipe. If you don't like wine, you don't have to add it. I usually make one pan with wine and one without.

• 1 - 1 1/2 lbs Chicken breast cut into nugget size pieces 
• 1/2 cup Parmesan Cheese
• 1/2 cup Flour
• 1/4 tsp Pepper
• 1 tsp Oregano 
• 2 eggs
• 3-4 Tbs Margarine (can use olive oil or butter also)
• 1 cup White Wine

Mix Parmesan cheese, flour, pepper and oregano. 
Beat egg in a separate bowl.
Heat margarine in a frying pan, once the margarine is melted, dip chicken pieces in egg then dredge in the parmesan cheese and flour mixture until fully coated.
Saute the chicken until golden brown. Once the chicken is golden brown, lower the heat and add the wine to the pan.
It should bubble then reduce down to a syrup texture.

This can be served over mashed potatoes, rice or noodles. Enjoy.

Bermuda Hoppin' John (black eyed peas & rice) - Diana Passmore

Ingredients   

• Make 3 cups of rice.
• Saute 8 oz. salt pork (or 1/2 lb of bacon) chopped with 1 small onion and 3 cloves of garlic (chopped) & 2 jalapeno (chopped without seeds).
• Salt pork should be crispy!
•  Rinse 2 cans of black-eyed peas, drain & add to saute pan. 
• Cook for a few minutes longer. 
• Combine all ingredients.
•  Add a few dashes of hot sauce and 1/2 tsp of red pepper flakes.