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Majda Recipes, Cathedral of Our Lady of the Angels, Los Angeles, CA (2026)

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Cathedral Of Our Lady Of The Angels

10/10/2026

🍍 Pineapple Pecan Chicken Salad

Majda Recipes ❤️

This creamy, sweet-and-savory chicken salad is loaded with juicy pineapple, tender chicken, crunchy pecans, and cheese. It’s perfect for parties, holidays, and family gatherings!

📝 Ingredients

* 3 cups cooked chicken breast, shredded
* 1 cup crushed pineapple, well drained
* 1 cup shredded cheddar cheese
* ½ cup chopped pecans, plus extra for coating
* ½ cup mayonnaise
* 4 oz (115 g) cream cheese, softened
* 2 celery stalks, finely chopped
* ¼ cup red onion, finely chopped
* 2 tablespoons chopped fresh parsley
* ½ teaspoon garlic powder
* Salt and black pepper, to taste

👩‍🍳 Instructions

Step 1: Prepare the chicken

1. Cook the chicken breast until fully cooked.
2. Let it cool, then shred it into small pieces.

Step 2: Make the creamy dressing

1. In a large bowl, mix the softened cream cheese and mayonnaise until smooth.
2. Add the garlic powder, salt, and black pepper.

Step 3: Combine the ingredients

1. Add the shredded chicken, drained pineapple, cheddar cheese, celery, red onion, chopped pecans, and parsley.
2. Mix everything until well combined.

Step 4: Shape the salad

1. Transfer the mixture onto a serving plate.
2. Shape it into a large mound or ball using a spatula.
3. Press extra chopped pecans over the outside until well coated.

Step 5: Chill and serve

1. Cover and refrigerate for at least 1–2 hours to allow the flavors to blend.
2. Garnish with pineapple chunks and fresh parsley.
3. Serve chilled with crackers, toasted bread, or fresh vegetables.

💡 Tips for the Best Chicken Salad

* Drain the pineapple thoroughly to prevent a watery mixture.
* Toast the pecans lightly for extra flavor.
* For a sweeter taste, add a handful of dried cranberries.
* For easier shaping, chill the mixture before forming the ball.

⏱️ Prep Time: 20 minutes
❄️ Chilling Time: 1–2 hours
🍽️ Servings: 6–8

❤️ Enjoy this delicious recipe!

Follow Majda Recipes for more easy and delicious recipes!

10/09/2026

🥒 Cheesy Zucchini Quiche 🧀

Majda Recipes

A delicious, creamy zucchini quiche with melted cheese, fresh herbs, and a golden, flaky crust. Perfect for breakfast, lunch, or dinner!

📝 Ingredients

For the crust:

* 1 ½ cups (190 g) all-purpose flour
* ½ cup (115 g) cold butter, cubed
* 1 egg
* 2–3 tablespoons cold water
* ½ teaspoon salt

For the filling:

* 2 medium zucchinis, thinly sliced
* 1 small onion, finely chopped
* 3 large eggs
* 1 cup (240 ml) heavy cream
* 1 cup (100 g) shredded mozzarella cheese
* ½ cup (50 g) grated Parmesan cheese
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 tablespoon fresh dill or parsley, chopped
* Salt and black pepper, to taste

👩‍🍳 Instructions

Step 1: Prepare the crust

1. Preheat the oven to 180°C (350°F).
2. Mix the flour and salt in a bowl.
3. Add the cold butter and rub it into the flour until crumbly.
4. Add the egg and cold water. Mix until a dough forms.
5. Press the dough into a greased 9-inch (23 cm) tart pan.
6. Prick the bottom with a fork and bake for 10–12 minutes.

Step 2: Cook the vegetables

1. Heat the olive oil in a pan over medium heat.
2. Add the onion and cook until softened.
3. Add the sliced zucchini and cook for 5–7 minutes.
4. Drain any excess liquid and let the vegetables cool slightly.

Step 3: Prepare the filling

1. In a bowl, whisk together the eggs and heavy cream.
2. Add the mozzarella, Parmesan, garlic powder, dill, salt, and pepper.
3. Stir in the cooked zucchini and onion.

Step 4: Assemble the quiche

1. Pour the filling into the pre-baked crust.
2. Arrange a few zucchini slices on top.
3. Sprinkle with a little extra cheese if desired.

Step 5: Bake

1. Bake at 180°C (350°F) for 35–45 minutes, until the filling is set and the top is golden brown.
2. Let the quiche rest for 10–15 minutes before slicing.
3. Garnish with fresh dill and serve warm.

💡 Tips for the Best Quiche

* Pat the zucchini dry to prevent a watery filling.
* Use Gruyère, cheddar, or feta instead of mozzarella for a different flavor.
* For a quicker version, use ready-made shortcrust pastry.
* Serve with a fresh green salad for a complete meal.

❤️ Enjoy!

Follow Majda Recipes for more delicious homemade recipes!

10/09/2026

🥑 Best Ever Guacamole Recipe

By Majda Recipes 💚

Creamy, fresh, and full of flavor! This easy homemade guacamole is perfect for dipping tortilla chips or serving with your favorite Mexican dishes.

🛒 Ingredients

* 3 ripe avocados
* 1 medium tomato, finely diced
* ¼ red onion, finely chopped
* 1 small lime, juiced
* 2 tablespoons fresh cilantro, chopped
* 1 small jalapeño, finely chopped (optional)
* ½ teaspoon salt, or to taste
* ¼ teaspoon black pepper
* 1 small garlic clove, minced (optional)

👩‍🍳 Instructions

Step 1: Prepare the avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.

Step 2: Mash the avocados
Use a fork to mash the avocados until creamy but still slightly chunky.

Step 3: Add the fresh ingredients
Stir in the diced tomato, chopped red onion, cilantro, jalapeño, and garlic if using.

Step 4: Season
Add the fresh lime juice, salt, and black pepper. Mix everything gently until well combined.

Step 5: Taste and adjust
Taste your guacamole and add more lime juice or salt if needed.

Step 6: Serve
Serve immediately with crunchy tortilla chips, tacos, nachos, or your favorite Mexican dishes!

💡 Tips for Perfect Guacamole

* Choose ripe avocados that yield slightly when gently pressed.
* Add lime juice to help slow browning.
* For the best flavor, prepare just before serving.
* To store leftovers, press plastic wrap directly against the surface and refrigerate in an airtight container.

⏱️ Prep Time: 10 minutes
🍽️ Servings: 4
🔥 Cooking Time: 0 minutes

❤️ Enjoy this delicious guacamole!

📌 Save this recipe and follow Majda Recipes for more easy and delicious recipes! 🥑

10/08/2026

🧀 Macaroni Cheeseburger Soup

Ingredients

* 1 lb (450 g) ground beef
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 3 cups chicken or beef broth
* 2 cups elbow macaroni
* 2 cups shredded cheddar cheese
* 1 cup milk
* 1 cup heavy cream
* 2 tbsp butter
* 2 tbsp all-purpose flour
* 1 tsp salt
* ½ tsp black pepper
* 1 tsp paprika
* ½ tsp Italian seasoning
* ½ tsp dried parsley
* 1 cup diced tomatoes

Instructions

1. In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the onion, garlic, red bell pepper, and green bell pepper. Cook for 4–5 minutes until softened.
3. Add the butter. Once melted, stir in the flour and cook for 1 minute.
4. Slowly pour in the broth while stirring to prevent lumps.
5. Add the tomatoes, paprika, Italian seasoning, salt, and black pepper. Bring to a gentle boil.
6. Stir in the elbow macaroni and cook according to the package directions until tender.
7. Reduce the heat to low. Add the milk and heavy cream and stir well.
8. Gradually add the shredded cheddar cheese, stirring until completely melted and creamy.
9. Simmer for 2–3 minutes. Adjust seasoning to taste.
10. Garnish with parsley and extra cheddar if desired.

🍽️ Serves: 6
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
Total Time: 40 minutes

10/08/2026

🍫 Butterfinger Caramel Pretzel Cheesecake Bars

Ingredients

For the crust:

* 2 cups graham cracker crumbs
* 1 cup crushed pretzels
* ½ cup unsalted butter, melted
* 2 tbsp brown sugar

For the cheesecake layer:

* 16 oz (450 g) cream cheese, softened
* ¾ cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* ½ cup sour cream

For the topping:

* 1 cup chopped Butterfinger candy bars
* 1 cup crushed pretzels
* ½ cup graham cracker crumbs
* ¾ cup caramel sauce
* ½ cup chopped chocolate or chocolate chips

Instructions

1. Prepare the crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, crushed pretzels, brown sugar, and melted butter until combined.
3. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
4. Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
5. Pour the cheesecake mixture over the crust and smooth the top.
6. Bake for 25–30 minutes, until the center is just set.
7. Cool completely, then refrigerate for at least 3–4 hours.
8. Add the topping: Sprinkle chopped Butterfinger, pretzels, graham cracker crumbs, and chocolate over the cheesecake.
9. Drizzle generously with caramel sauce.
10. Chill for another 30 minutes, then cut into bars and serve.

✨ Tip: For clean slices, chill the cheesecake overnight and use a sharp knife warmed under hot water and wiped dry between cuts.

10/07/2026

🎃 Roasted Butternut Squash

Ingredients

* 1 large butternut squash, peeled and cut into cubes
* 2 tbsp olive oil
* 2 tbsp maple syrup or honey
* 1 tsp garlic powder
* 1 tsp dried thyme
* ½ tsp smoked paprika
* ½ tsp salt
* ¼ tsp black pepper
* ½ cup pumpkin seeds
* ⅓ cup walnuts or pecans, roughly chopped
* ⅓ cup dried cranberries
* 2 tbsp fresh parsley, chopped
* 1 tbsp balsamic glaze, optional

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes.
3. Place the squash on a large baking sheet.
4. Add olive oil, maple syrup, garlic powder, thyme, smoked paprika, salt, and black pepper. Toss well to coat.
5. Spread the squash in a single layer so it roasts rather than steams.
6. Roast for 25–35 minutes, turning halfway through, until golden brown and tender.
7. During the last 5–8 minutes, add the pumpkin seeds and chopped walnuts/pecans to the tray.
8. Remove from the oven and gently toss with the dried cranberries and fresh parsley.
9. Drizzle with a little balsamic glaze if desired.
10. Serve warm and enjoy! ❤️

✨ Tip: For extra caramelization, drizzle a little additional maple syrup over the squash during the last 5 minutes of roasting.

10/07/2026

🍪 Oreo Cheesecake Bars

Ingredients

Brownie base

* 1 box fudgy brownie mix
* Ingredients required on the brownie mix box
* 15 Oreo cookies, roughly chopped

Cheesecake layer

* 3 blocks (8 oz / 226 g each) cream cheese, softened
* ¾ cup granulated sugar
* 3 large eggs
* ½ tsp pure vanilla extract
* 1 pinch salt
* 15 Oreo cookies, roughly chopped
* ½ cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
2. Prepare the brownie batter according to the package instructions.
3. Fold the 15 chopped Oreos into the brownie batter.
4. Spread the brownie mixture evenly into the prepared pan.
5. Make the cheesecake layer: Beat the softened cream cheese and sugar until smooth and creamy.
6. Add the eggs one at a time, mixing after each addition. Add vanilla and salt.
7. Fold in the remaining 15 chopped Oreos.
8. Spread the cheesecake mixture evenly over the brownie layer.
9. Sprinkle the semisweet chocolate chips over the top.
10. Bake for approximately 35–45 minutes, or until the cheesecake layer is set and the center has only a slight jiggle.
11. Let the bars cool completely, then refrigerate for at least 2–3 hours before cutting.
12. Cut into squares and drizzle with melted chocolate for an extra chocolatey finish.

🍫 Tip: For clean slices, chill the bars well and use a sharp knife wiped clean between cuts.

10/07/2026

🧀 Cranberry & Walnut Stuffed Mushrooms

Ingredients

* 12 large baby bella or portobello mushrooms
* 4 oz (115 g) cream cheese, softened
* ½ cup shredded mozzarella
* ¼ cup dried cranberries
* ¼ cup chopped walnuts
* ⅓ cup breadcrumbs
* 2 cloves garlic, minced
* 2 tbsp fresh parsley, chopped
* 1 tbsp olive oil
* ½ tsp dried thyme
* Salt and black pepper, to taste
* 2 tbsp balsamic glaze, for drizzling

Instructions

1. Prepare the mushrooms: Preheat oven to 400°F (200°C). Clean the mushrooms and gently remove the stems. Place the mushroom caps on a parchment-lined baking tray.
2. Make the filling: Chop the mushroom stems finely. Mix them with cream cheese, mozzarella, cranberries, walnuts, breadcrumbs, garlic, parsley, thyme, salt, and pepper.
3. Stuff: Spoon the mixture generously into each mushroom cap.
4. Bake: Drizzle lightly with olive oil and bake for 18–22 minutes, until the mushrooms are tender and the tops are golden.
5. Finish: Drizzle with balsamic glaze and sprinkle with fresh parsley and a few chopped walnuts.
6. Serve: Enjoy warm as an appetizer, side dish, or festive snack.

Tip: For an extra golden topping, broil for 1–2 minutes at the end, watching carefully.

10/06/2026

🧅 French Onion Beef Cornbread Cobbler

Ingredients

For the beef filling:

* 1 lb (450 g) ground beef
* 2 large onions, thinly sliced
* 2 tbsp butter
* 2 cloves garlic, minced
* 1 cup beef broth
* 1 tbsp Worcestershire sauce
* 1 tsp onion powder
* ½ tsp dried thyme
* Salt and black pepper, to taste
* 1 tbsp flour
* 1 cup shredded Gruyère or mozzarella cheese

For the cornbread topping:

* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1 tbsp baking powder
* ½ tsp salt
* 1 tbsp sugar
* 1 large egg
* ¾ cup milk
* ¼ cup melted butter
* ½ cup shredded cheddar cheese

Instructions

1. Caramelize the onions: Melt butter in a large skillet over medium-low heat. Add sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply golden and soft.
2. Add garlic and cook for 1 minute.
3. Add the ground beef and cook until browned. Drain excess fat if needed.
4. Sprinkle in the flour and stir for 1 minute.
5. Add beef broth, Worcestershire sauce, thyme, onion powder, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
6. Stir in the Gruyère or mozzarella cheese.
7. Make the cornbread: Mix cornmeal, flour, baking powder, salt, and sugar in a bowl.
8. In another bowl, whisk together egg, milk, and melted butter. Combine with the dry ingredients, then fold in cheddar cheese.
9. Transfer the beef and onion mixture to a greased baking dish.
10. Spoon the cornbread batter evenly over the top.
11. Bake at 375°F (190°C) for 25–30 minutes, until the cornbread is golden brown and cooked through.
12. Let rest for 5–10 minutes before serving.

🔥 Tip: For an extra cheesy, crispy top, sprinkle a little cheddar or Gruyère over the cornbread before baking.

10/06/2026

🍚 Beef Fried Rice

Ingredients

* 1 lb (450 g) beef steak, cut into small bite-size pieces
* 3 cups cooked, cold long-grain rice
* 2 large eggs, beaten
* 1 cup frozen peas
* 1 cup carrots, diced
* ½ cup onion, diced
* 3 green onions, sliced
* 3 cloves garlic, minced
* 2 tbsp vegetable oil
* 3 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp oyster sauce
* 1 tsp smoked paprika
* ½ tsp black pepper
* ½ tsp salt, or to taste

Instructions

1. Season the beef: Toss the beef with paprika, black pepper, and a little salt.
2. Cook the beef: Heat 1 tbsp oil in a large skillet or wok over high heat. Add the beef and cook for 3–5 minutes until browned and cooked through. Remove and set aside.
3. Cook the eggs: Add the beaten eggs to the same pan. Scramble until just cooked, then remove and set aside.
4. Sauté the vegetables: Add the remaining oil. Cook the onion and carrots for 2–3 minutes. Add garlic and peas and cook for another minute.
5. Add the rice: Add the cold cooked rice and stir-fry over high heat for 3–4 minutes, breaking up any clumps.
6. Season: Add soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together.
7. Combine: Return the beef and scrambled eggs to the pan. Add the green onions and stir-fry for 1–2 minutes.
8. Serve: Taste and adjust the seasoning. Serve hot with extra green onions on top. 🍚🥩

Tip: For the best fried rice, use cold leftover rice. It fries much better than freshly cooked rice.

Majda Recipes

10/10/2026

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