Turning my passion for food, crafts and poetry into bite-sized pieces of digital content for everyone to enjoy!

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Browse a collection of custom-made resin pieces that reflect your style and personality. From art pieces to custom orders, explore my shop for one-of-a-kind resin creations.

Designs by Nancy J

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What my family says about me…

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-Ricky Eusebio
"The most talented and creative person I know"

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Turkey Chile

Ingredients—huge batch
8 large stalks celery-cut crosswise into 1/2” pieces
1 brown onion-chopped
2 large cans black beans-drained and rinsed
Fresh green beans-cut into 1 inch pieces( to make 2 cups)
4 green zucchini—cut into bite sized pieces
4 yellow squash- cut into bite sized pieces
2 pkgs Larry’s or McCormick Chili powder mix
4 lbs ground turkey
2 cups chicken broth
3 cans diced tomatoes with chilis (do not drain)
Cooking Instructions
In a pot, add vegetable oil and sauté chopped onions until translucent. Add ground turkey and cook thoroughly.
Transfer to instant pot, add celery, green beans, black beans, 1 cup chicken broth and 3 cans diced tomatoes.
In another cup of broth, add 2 pkgs chili mix and mix well, add to pot. Mix ingredients well. Set instant pot to manual-high, 15 minutes. Once done, allow nautical pressure reduction. Once you can open pot, add all zucchini and squash and mix. Set to manual-high for 5 minutes. Allow to naturally depressurize. Add garlic salt, pepper, red chili pepper and smoked paprika to taste.
Note—-once the first pressure cooking session is done, I transfer half of the chili into a stove-top pot and add half of the zucchini and squash to the instant pot and half to the stove-top pot. I cook the stove-top pot on medium to low for at least 45 minutes.

Chile Con Carne

Ingredients
Sirloin steak cut into small cubes (5 cups)
2 large cans stewed tomatoes (Mexican blend)
2 small can El Pato hot tomato sauce
1 small can regular tomato sauce
6 large or 8 small serrano chilis (stems and seeds removed) cut into small pieces
Fresh cactus strips (cut into 1 inch slices)
1 brown onion chopped small
Cooking Instructions
Add some vegetable oil to pot, add onions and cook till translucent. Add beef and brown well.
Blend stewed tomatoes and serrano chilis together.
Pour all ingredients into instant pot, except only add one can of El Pato.
Cook Manual-high for 40 minutes. Allow natural release. Taste and add more El Pato if needed or a small can of regular tomato sauce if hot enough.
Note—if you like it hot, blend whole serranos with seeds and stewed tomatoes.
Serve with warm flour tortillas

Chocolate Decadent Cheescake

Ingredients (Crust)
1 cup crushed chocolate graham crackers
3 tbsp melted butter
Ingredients (Filling)
2 *oz pkgs cream cheese room temperature
3/4 cup sugar
1/3 cup heavy cream
1/3 cup sour cream
2 tsp vanilla extract
2 tbsp all purpose flour
3 eggs room temperature (very important)
Ingredients (Topping)
3/4 cups heavy cream
6 oz bitter sweet choc chips
Cooking Instructions
Spray cheesecake pan with Pam, cut parchment paper to line bottom of pan and also spray once in pan.
Crush grahams in processer till finely crushed. Add melted butter and mash together. Place in bottom of pan and just slightly up sides. Press in hard. Put in fridge while doing the rest.
In a bowl, mix everything together except the eggs until well incorporated. Add eggs one at a time mixing slowly only until incorporated. Do not over mix.
Admixture to cheesecake an over the crust. Tap slightly to remove air bubbles.
Add 2 cups of water to IP, trivet, sheet of foil and a paper towel on foil.
Lower your cheesecake onto the paper towel using a foil sling.
Cook HP 40 min, allow to NPR for 10-15 min. Release excess pressure doing QR.
Remove pan using foil sling into cooling rack.
Remove excess liquid on or around cheesecake with paper towel.
Allow to site for 2 hours, then refrigerate for 4 hours minimum.
Topping: Heat cream and chips in a sauce pan on low until chips ae melted, stirring constantly. Once melted allow to cool slightly and mixture will thicken.
Remove cheesecake from pan. Slowly spoon chocolate topping over cold cheesecake and allow to drizzle down sides. Top with nuts, sprinkles, etc. Allow to set in fridge about 30 minutes to set.