From the first bite of Rachel’s Savory Pumpkin Quiche we knew that it would become a reader favorite. That recipe even landed in our surprising pumpkin recipe collection. Read on to see what inspires her to create such unique recipes.
Taste of Home: Tell us a little about you. Where do you live, what do you do when you’re not cooking, and who’s in your family?
Rachel Garcia: I was beshert, or destined if you will, to marry my high school sweetheart, Jamie. He’s a retired Army officer. His life-long military career allowed us to travel all over the U.S. and we are truly lucky to have settled in Hawaii Kai on the island of Oahu. We have two boys, Josh (age 9) and Jacob (age 13), and two spoiled pups, Tank and Henry. When I’m not cooking at home, I am am spending my time as the Youth Religious Education Director at Temple Emanu-el in Honolulu. In my free time I teach youth culinary lessons and try to take full advantage of the beauty of Hawaii.
(Your Taste of Home family thanks Jamie for his service.)
TOH: How did your love of cooking get started? Was there someone in your life who taught you?
RG: I have happy memories of cooking with my mom, Phyllis, in Rochester, New York. Her zucchini bread is still top on my baking list. (Lemon extract is the secret ingredient!) My Aunt Susan also inspired me to be a great host with her many get-togethers. I mostly taught myself to cook as a newlywed at the young age of 21. I spent hours poring over cookbooks at the Fort Benning, Georgia, library.
(Be sure to check out these regional cookbooks. They highlight the best recipes from coast to coast!)
TOH: What inspires you to cook?
RG: Cooking for others brings me joy. Over the years that has meant sharing our table with so many friends, old and new, around the country. From other military families to new neighbors, friends and even family. Not just during holidays and special occasions, but also deployments and military trainings. Cooking was a great distraction and stress outlet for me as a military spouse. It also turned out to be a great way to meet others. If you’re the gal bringing a freshly baked treat to a meetup, you instantly have friends!
TOH: What recipe do you get asked to make the most?
RG: I’d probably say my Matzo Chocolate Toffee Candy is one of my most requested recipes. I make it every Passover and folks always asks for the recipe. We throw a traditional Seder during the spring holiday, but I make the candy all year long.
(Rachel, send us your recipe! We can’t wait to try it.)
TOH: As a military wife, you’ve lived all over the place! What are some of your favorite foods from the places you’ve lived across the U.S.?
RG: In every place we were stationed I have loved tasting and then re-creating the local cuisine. From beignets in Louisiana, peach dishes in Georgia, and bourbon cake in Kentucky to meat dishes in Colorado, and now coconut haupia and ahi poke here in Hawaii…we have moved 15 times over the years, so I have a lot of favorites from duty stations across the country.
(Hey Rachel! Here’s a challenge for you. See if you can try a signature dish from all 50 states. We bet you’ll find some new faves.)
TOH: What recipes do you look forward to most at the holidays? Either those you make yourself, or those you just look forward to eating?
RG: We love making traditional potato latkes for Hanukkah and hamantaschen cookies for Purim. We make enough to gift to others! If you’re not familiar with hamantaschen cookies, they are triangular treats made from a shortbread cookie dough that’s filled with poppy seeds or fruit jam.
TOH: What’s your desert-island meal? The one you could eat over and over again and never get tired of.
RG: My dad’s grilled steak, fresh sweet corn, traditional kishke and loganberry drink (it’s an upstate New York thing!)—and baked goods from Malek’s Bakery in Brighton, New York.
TOH: What do you enjoy most about being a Volunteer Field Editor?
RG: Being able to share my love of cooking with others, no matter where we are stationed. I love the camaraderie between the Field Editors too. We all truly inspire each other! VFE’s are like family!
TOH: That’s so true! If you think you’d enjoy being be part of the Volunteer Field Editor family, take a minute to fill out the simple online application. We’re always looking for great home cooks who love Taste of Home recipes!
Pina Colada Zucchini Bread
I have been a subscriber since the "get-go" in 1993, so there are so many Taste of Home recipes that are family favorites! This is the first one that always comes to my mind, especially in the summer. I've made hundreds of loaves of this quick bread, which never fails to get rave reviews! —Field Editor Debbie Johnson (Grammy Debbie)
Chocolate Chip Dip
This is very easy to make, and I always get asked for the recipe wherever I take it! I think it tastes best served with animal crackers. —Field Editor Heather Biedler (HeatherHH)
Flavorful Pot Roast
I can put this recipe together in 5 minutes in the morning and the house smells amazing when we get home. Put the frozen roast and the rest of the ingredients in the slow cooker and cook on low. Add a little extra water for more gravy. —Field Editor Michele Hester (Michele.Hester)
Parmesan-Crusted Chicken
It's hard to pick just one favorite! But I will go with this recipe. The first time I fixed it, my husband said that it was a keeper and to please fix it again. It is easy to prepare and tastes like something you'd get in a restaurant. I may thaw out some chicken breasts for dinner tonight! —Field Editor Joan Hallford (MarineMom_texas)
Camper's Breakfast Hash
My husband belongs to a group of men that cook for each other every Saturday morning. He is the first to grab the new magazine when it comes to see if there are any "good" breakfast club recipes. This recipe has been a favorite. It is so easy and the taste is fabulous. —Field Editor Bonnie Hawkins (Bonito)
Verde Sauce
This recipe I submitted is our family's favorite! A whole batch of the sauce makes enough for three pounds of pasta, so you can portion and freeze it. You can have summer goodness all year long! I throw in quartered cherry tomatoes, cucumber and red onion to make a pasta salad. Or I serve it hot and add it to rice or a twice-baked potato. —Field Editor Ann Sheehy (annrms)
Luau Chicken Sandwiches
This is one of the few recipes we've found for grilled boneless chicken breasts that leaves the chicken moist and delicious. It's great as a sandwich or sliced over a crisp green salad or served as a main dish. Don't forget some extra grilled pineapple—everyone always likes that! —Field Editor Barb Szyszkiewicz (sofmom)
Cranberry-Mustard Pork Medallions
I use this recipe with chicken and turkey, as well as pork. When I look in my freezer and wonder what to thaw for the next day, I always see at least one meal I can make because of this recipe! —Field Editor Kathy Allen (Cook_aholic)
French Dip
I don't think I have ever made these for company and they haven't asked me for the recipe! It was the first recipe my new daughter-in-law asked me for! Cooked in the crockpot, they are ready when you are. I usually make a big batch and freeze the meat and broth in separate containers for a really quick but great meal! —Field Editor Joyce Moynihan (joycerm53)
Plantation Gingerbread
As I was browsing
Rave Review Coconut Cake
Hands down my absolute favorite recipe is this cake! It's a recipe my mom cut out YEARS and YEARS ago, and she made it often. Now I make it every Easter and for special occasions and company. It is always a hit! I have the original clipping that my Mom cut out in a journal. It's the only coconut cake I will eat! —Field Editor Ellen Folkman (buffetfan)
Honey Whole Wheat Rolls
One of my favorite recipes is the Honey Whole Wheat Rolls. I made them years ago for Thanksgiving, and now they are a "must have." They are simple to make and always turn out so nice! —Field Editor Lori Thompson (lorith)
Marbled Orange Fudge
I absolutely love the flavor in this Marbled Orange Fudge, which is so reminiscent of the orange Dreamsicle bars I indulged in as a child. It's also easy to make. I like the faces folks make when they take the first bite, ignoring warnings of the sweetness and that this is NOT cheese! After that, they can't seem to get enough of it. —Field Editor Beverly Nichols (red_savage1)
Broccoli Ham Quiche
This recipe is great in the fall and winter but also in the cool spring. For Christmas, we bake a ham and this dish is great to use up some of the ham. Even my youngest, who hates broccoli, eats this quiche. —Field Editor Rachelle Stratton (rachellestratton)
Lemon Supreme Pie
This wonderful, cheery lemon recipe gets my vote! It is one of my lemon favorites. I love the fact that a dash of lemon is also included in the cream cheese layer. It's a double dose. Just a mouthful of sunshine! —Field Editor Janie Zirbser (Appy_Girl)
Cheeseburger Soup
This soup has been a staple at our house ever since the October/November 1996 issue of Taste of Home. My son was five years old then, and now he still requests the recipe when he comes over. It makes a hearty meal all on its own. I usually make a big batch and store leftovers in the refrigerator, which we eat for several days afterward. —Field Editor Becky Ruff (becky66)
Frosted Banana Bars
I have a number of favorite recipes from Taste of Home, but this is a "huge favorite." It is one of the most moist banana bar recipes I have ever made, and the icing enhances it tremendously. I make the icing for other things as well. (I do like to decrease the icing sugar to 2-1/2 cups.) Big favorite of my husband's, too. —Field Editor Susan Kieboam (Alliea)
Snappy Cocktail Meatballs
My all-time favorite recipe is from the Country Ground Beef cookbook that was published back in 1993. It's my favorite recipe because it never fails to conjure up HUGE smiles! I've never met a person who doesn't love them, and I never seem to be able to make enough! —Field Editor Gina Dolieslager (WisconsinG)
Spiced Apple Pork Roast
I was a charter subscriber to Taste of Home and still have every single issue. This is a recipe I go to time and again. I don't even have to read the recipe I make it so often! The apple mixture bakes to a kind of crust. One of the best things is the smell of this cooking. YUM!!! —Field Editor Holly Balzer-Harz (Nightskystar)
Peanut Butter S'mores Bars
These bars were a huge family hit. My youngest daughter brought a pan back to the college dorms with her and they are now a standard request from her dorm mates! The recipe is so quick and easy and can be made on the fly! —Field Editor Faith Ford (MidwestFoodie)
Deluxe German Potato Salad
This recipe is by far my most-requested. I can put it together rather quickly because it doesn't involve peeling the potatoes. The delicious sauce is a breeze to make. The presentation is so colorful, and it certainly makes a lot. —Field Editor Linda Vogel (linsvin)
Swiss Mushroom Chicken
This tasty recipe is so easy yet looks fancy! This is one of my "go to" recipes for workday meals because it goes together so quickly with a salad and buttered noodles for a delicious meal. I have even served this to company and they have raved about it. —Field Editor Lynne German (avidcookGA)The post Get to Know Volunteer Field Editor Rachel Garcia appeared first on Taste of Home.
source https://www.tasteofhome.com/article/get-to-know-volunteer-field-editor-rachel-garcia/
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