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Local Shop in Stockton Helping You Re-Design Your Space for Spring!
Getting spring design tips from KTJ Design Co, who also just celebrated five years at their retail location.
John's Morning Routine | TikTok Tuesday
TikTok Tuesday
Cody Learns Bread-Making Tips from a Pro! | Cody's Caravan
Turn your love of carbs into a new hobby. Cody’s Caravan is in Lodi this morning, learning bread-making tips from a pro.
Molly Learns How to Cook Like a Chef from a Pro! | Like a Chef
Want to learn how to think, shop, and cook like a chef? This morning, we’re in the kitchen with Patricio Wise, the Michelin-recognized chef behind Nixtaco and Cantina Pedregal!. Cortadillo Norteño con Tocino (Northeastern Mexican “Cortadillo” with Bacon). Chef Patricio Wise, adapted from multiple popular recipes from Monterrey, Mexico. This recipe will yield enough for 4-6 people, and it freezes well. Make the full amount, you won’t regret it. Read the entire recipe before you begin and have everything ready. ________________________________________________________________________ Ingredients: 1.5lbs Ribeye or Skirt Steak, diced. 12oz Bacon, cut into small pieces. 1 medium Russet potato, diced. 1 medium white onion, diced. 2 medium tomatoes, quartered. 1 medium serrano chile, halved. 1 medium dried Ancho chile, previously soaked in hot water. 2 Tbsp whole cumin. 1 Tbsp Mexican oregano, dried. 2 Tbsp “Knorr Suiza” or other chicken bouillon cube of choice. 2 cloves of garlic, peeled. 1 bunch of fresh cilantro. Salt 1 lime ________________________________________________________________________ Instructions: You will need a 5qt pot or something of similar size. Place in stove and add the bacon previously cut in small pieces, turn the fire to medium-low and cook, stirring often, until most of the fat is rendered and the bacon has browned and looks crispy. Remove the bacon from the pot using a slotted spoon, leaving the fat behind, and set aside for later. Add the diced potatoes, salt and fry on medium-high heat until crispy, stirring often. Remove the potatoes from the pot using the same slotted spoon, leaving the fat behind, and set them aside for later. Add the diced white onion, and sauté on medium-low heat stirring constantly until translucent. Add the meat and stir to blend all together, increase the heat to medium-high, and let cook until meat starts rendering both fat and water. Continue to cook until all this water cooks off and the rendered fat looks like it glazed the meat. Stir often. While the meat cooks, make the sauce. To the cup of a blender, add the quartered tomatoes, halved serrano chile, garlic cloves, cumin, oregano, chicken bouillon, and the reconstituted Ancho chile (DO NOT add the chile water, it’s very bitter; discard that water). Add 1 cup of tap water (omit this if you’re using chicken stock), for everything to blend, and liquefy into a uniform red sauce. When the meat looks like it’s glazed, and the onions are starting to stick to the bottom, stir everything once more being sure to scrape the bottom to ensure nothing is stuck, add the bacon and the potatoes, and add the sauce. Rinse the cup with a bit of water and add it also to the pot, so no sauce is left behind in the blender cup. Stir well to make sure everything is incorporated. Add the cilantro bunch on top. Reduce fire to low, and simmer until the whole thing thickens. It will take about 20-30 minutes; however, the longer you cook it for at a low fire, the better it will be. To do that, you will need to add water as it dries out to avoid it sticking and drying out into a horrible tough mess. When it acquires your desired thickness and consistency, kill the fire and add the juice of one lime. Make some tacos! It really won’t need anything extra on top, but sliced avocado always goes well with it. Traditionally it’s served on Flour Tortillas, but corn tortillas work just as well! Now, enjoy!
Dina Joins a Retired Vet Getting Creative with Woodworking!
A recently retired vet is spending all his retirement time on woodworking and making it a career! Dina is in Winters with the man himself to see all his woodworking skills up close.
Big Al Sam's Miracle Scholarship
The scholarship in Big Al’s memory helps sponsor and mentor at-risk high school dropouts.
Meet This Adorable Cutie Ready for Adoption! | Pet of the Week
Stockton Animal Shelter
Getting Creative with Abstract Intuitive Painting!
Abstract intuitive painting isn’t about following a strict plan; it creates space for exploration by letting go, trusting your instincts, and embracing the creative process.
Chatting with 'Fire Country' Star Max Thieriot
We're joined by Max Thieriot with more on this week's new episode of 'Fire Country'.
Latest News
Big Al Sams, Good Day reporter, dies
Big Al – whose name was Alvin Sams – was part of Northern California television and radio for more than 25 years.
How to watch the memorial service for Good Day reporter Big Al Sams
Alvin "Big Al" Sams will be remembered at a funeral service on Thursday.
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Final farewell given to historic Hotel Marysville 7 months after fire
A farewell celebration for the Hotel Marysville took place Monday, seven months after a fire devastated the historic vacant building.
First marijuana dispensary in Manteca holds soft opening
The first dispensary of three planned in the city of Manteca held its soft opening.
Pearl Jam's Jeff Ament and Eddie Vedder on the road
Since their debut nearly 35 years ago, Pearl Jam has been one of the world's most popular and influential rock groups. Lead singer Eddie Vedder and bassist Jeff Ament talk about success, friendship, creativity, and giving back to their loyal fans.
Sacramento's Farm-to-Fork Festival returns to Capitol Mall
The free two-day event highlights what the region is known best for: quality local food.
Earth will get a second moon for nearly 57 days this year
The asteroid was discovered in August and is set to become a mini-moon, spinning around Earth in a horseshoe shape for about two months.
Hillary Clinton on Harris' White House run, Trump's criminal conviction, and more
The former first lady, senator, secretary of state and presidential nominee opens up about personal matters in her new book, "Something Lost, Something Gained: Reflections on Life, Love, and Liberty."
Latest Videos
More
Latest Videos
Local Shop in Stockton Helping You Re-Design Your Space for Spring!
Getting spring design tips from KTJ Design Co, who also just celebrated five years at their retail location.
John's Morning Routine | TikTok Tuesday
TikTok Tuesday
Cody Learns Bread-Making Tips from a Pro! | Cody's Caravan
Turn your love of carbs into a new hobby. Cody’s Caravan is in Lodi this morning, learning bread-making tips from a pro.
Molly Learns How to Cook Like a Chef from a Pro! | Like a Chef
Want to learn how to think, shop, and cook like a chef? This morning, we’re in the kitchen with Patricio Wise, the Michelin-recognized chef behind Nixtaco and Cantina Pedregal!. Cortadillo Norteño con Tocino (Northeastern Mexican “Cortadillo” with Bacon). Chef Patricio Wise, adapted from multiple popular recipes from Monterrey, Mexico. This recipe will yield enough for 4-6 people, and it freezes well. Make the full amount, you won’t regret it. Read the entire recipe before you begin and have everything ready. ________________________________________________________________________ Ingredients: 1.5lbs Ribeye or Skirt Steak, diced. 12oz Bacon, cut into small pieces. 1 medium Russet potato, diced. 1 medium white onion, diced. 2 medium tomatoes, quartered. 1 medium serrano chile, halved. 1 medium dried Ancho chile, previously soaked in hot water. 2 Tbsp whole cumin. 1 Tbsp Mexican oregano, dried. 2 Tbsp “Knorr Suiza” or other chicken bouillon cube of choice. 2 cloves of garlic, peeled. 1 bunch of fresh cilantro. Salt 1 lime ________________________________________________________________________ Instructions: You will need a 5qt pot or something of similar size. Place in stove and add the bacon previously cut in small pieces, turn the fire to medium-low and cook, stirring often, until most of the fat is rendered and the bacon has browned and looks crispy. Remove the bacon from the pot using a slotted spoon, leaving the fat behind, and set aside for later. Add the diced potatoes, salt and fry on medium-high heat until crispy, stirring often. Remove the potatoes from the pot using the same slotted spoon, leaving the fat behind, and set them aside for later. Add the diced white onion, and sauté on medium-low heat stirring constantly until translucent. Add the meat and stir to blend all together, increase the heat to medium-high, and let cook until meat starts rendering both fat and water. Continue to cook until all this water cooks off and the rendered fat looks like it glazed the meat. Stir often. While the meat cooks, make the sauce. To the cup of a blender, add the quartered tomatoes, halved serrano chile, garlic cloves, cumin, oregano, chicken bouillon, and the reconstituted Ancho chile (DO NOT add the chile water, it’s very bitter; discard that water). Add 1 cup of tap water (omit this if you’re using chicken stock), for everything to blend, and liquefy into a uniform red sauce. When the meat looks like it’s glazed, and the onions are starting to stick to the bottom, stir everything once more being sure to scrape the bottom to ensure nothing is stuck, add the bacon and the potatoes, and add the sauce. Rinse the cup with a bit of water and add it also to the pot, so no sauce is left behind in the blender cup. Stir well to make sure everything is incorporated. Add the cilantro bunch on top. Reduce fire to low, and simmer until the whole thing thickens. It will take about 20-30 minutes; however, the longer you cook it for at a low fire, the better it will be. To do that, you will need to add water as it dries out to avoid it sticking and drying out into a horrible tough mess. When it acquires your desired thickness and consistency, kill the fire and add the juice of one lime. Make some tacos! It really won’t need anything extra on top, but sliced avocado always goes well with it. Traditionally it’s served on Flour Tortillas, but corn tortillas work just as well! Now, enjoy!
Dina Joins a Retired Vet Getting Creative with Woodworking!
A recently retired vet is spending all his retirement time on woodworking and making it a career! Dina is in Winters with the man himself to see all his woodworking skills up close.
Latest News
More Latest News
Big Al Sams, Good Day reporter, dies
Big Al – whose name was Alvin Sams – was part of Northern California television and radio for more than 25 years.
How to watch the memorial service for Good Day reporter Big Al Sams
Alvin "Big Al" Sams will be remembered at a funeral service on Thursday.
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Final farewell given to historic Hotel Marysville 7 months after fire
A farewell celebration for the Hotel Marysville took place Monday, seven months after a fire devastated the historic vacant building.
First marijuana dispensary in Manteca holds soft opening
The first dispensary of three planned in the city of Manteca held its soft opening.
Latest Videos
More Latest Videos
Latest Videos
Local Shop in Stockton Helping You Re-Design Your Space for Spring!
Getting spring design tips from KTJ Design Co, who also just celebrated five years at their retail location.
John's Morning Routine | TikTok Tuesday
TikTok Tuesday
Cody Learns Bread-Making Tips from a Pro! | Cody's Caravan
Turn your love of carbs into a new hobby. Cody’s Caravan is in Lodi this morning, learning bread-making tips from a pro.
Molly Learns How to Cook Like a Chef from a Pro! | Like a Chef
Want to learn how to think, shop, and cook like a chef? This morning, we’re in the kitchen with Patricio Wise, the Michelin-recognized chef behind Nixtaco and Cantina Pedregal!. Cortadillo Norteño con Tocino (Northeastern Mexican “Cortadillo” with Bacon). Chef Patricio Wise, adapted from multiple popular recipes from Monterrey, Mexico. This recipe will yield enough for 4-6 people, and it freezes well. Make the full amount, you won’t regret it. Read the entire recipe before you begin and have everything ready. ________________________________________________________________________ Ingredients: 1.5lbs Ribeye or Skirt Steak, diced. 12oz Bacon, cut into small pieces. 1 medium Russet potato, diced. 1 medium white onion, diced. 2 medium tomatoes, quartered. 1 medium serrano chile, halved. 1 medium dried Ancho chile, previously soaked in hot water. 2 Tbsp whole cumin. 1 Tbsp Mexican oregano, dried. 2 Tbsp “Knorr Suiza” or other chicken bouillon cube of choice. 2 cloves of garlic, peeled. 1 bunch of fresh cilantro. Salt 1 lime ________________________________________________________________________ Instructions: You will need a 5qt pot or something of similar size. Place in stove and add the bacon previously cut in small pieces, turn the fire to medium-low and cook, stirring often, until most of the fat is rendered and the bacon has browned and looks crispy. Remove the bacon from the pot using a slotted spoon, leaving the fat behind, and set aside for later. Add the diced potatoes, salt and fry on medium-high heat until crispy, stirring often. Remove the potatoes from the pot using the same slotted spoon, leaving the fat behind, and set them aside for later. Add the diced white onion, and sauté on medium-low heat stirring constantly until translucent. Add the meat and stir to blend all together, increase the heat to medium-high, and let cook until meat starts rendering both fat and water. Continue to cook until all this water cooks off and the rendered fat looks like it glazed the meat. Stir often. While the meat cooks, make the sauce. To the cup of a blender, add the quartered tomatoes, halved serrano chile, garlic cloves, cumin, oregano, chicken bouillon, and the reconstituted Ancho chile (DO NOT add the chile water, it’s very bitter; discard that water). Add 1 cup of tap water (omit this if you’re using chicken stock), for everything to blend, and liquefy into a uniform red sauce. When the meat looks like it’s glazed, and the onions are starting to stick to the bottom, stir everything once more being sure to scrape the bottom to ensure nothing is stuck, add the bacon and the potatoes, and add the sauce. Rinse the cup with a bit of water and add it also to the pot, so no sauce is left behind in the blender cup. Stir well to make sure everything is incorporated. Add the cilantro bunch on top. Reduce fire to low, and simmer until the whole thing thickens. It will take about 20-30 minutes; however, the longer you cook it for at a low fire, the better it will be. To do that, you will need to add water as it dries out to avoid it sticking and drying out into a horrible tough mess. When it acquires your desired thickness and consistency, kill the fire and add the juice of one lime. Make some tacos! It really won’t need anything extra on top, but sliced avocado always goes well with it. Traditionally it’s served on Flour Tortillas, but corn tortillas work just as well! Now, enjoy!
Dina Joins a Retired Vet Getting Creative with Woodworking!
A recently retired vet is spending all his retirement time on woodworking and making it a career! Dina is in Winters with the man himself to see all his woodworking skills up close.
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Segments
Your Produce Man - All Things Sweet Peas
Michael Marks talks to us about peas!
The Plant Lady - Growing The Lenten Rose, 10am
Marlene is showing us how to grow this beautiful flower in your garden!
The Plant Lady, 9am Pt. 2
The Plant Lady is here to answer your sad plant questions!
The Plant Lady, 9am Pt. 1
The Plant Lady is a plant expert. Send her your plant questions!
The Plant Lady, 8am (part 2)
Help me with my plants and my garden!
Editor's Picks
More Editor's Picks
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Earth will get a second moon for nearly 57 days this year
The asteroid was discovered in August and is set to become a mini-moon, spinning around Earth in a horseshoe shape for about two months.
Hillary Clinton on Harris' White House run, Trump's criminal conviction, and more
The former first lady, senator, secretary of state and presidential nominee opens up about personal matters in her new book, "Something Lost, Something Gained: Reflections on Life, Love, and Liberty."
Experts warn against vaccine skepticism
Thanks to vaccinations, measles was declared eliminated in the U.S. in 2000. But measles cases are now back; one reason is that more families have exempted their children from routine immunizations than ever before.
Ketanji Brown Jackson on Supreme Court ethics and court's future
In her first broadcast interview, Justice Ketanji Brown Jackson talks about her historic ascension to the nation's highest court; her dissent in the Trump immunity decision; and the controversy over ethics involving justices.