Recipes Master 13

Simple, simple, simple!  Just a few ingredients plus an hour to marinade and "Bob's Your Uncle"!  I used  organic chicken thighs with fresh ginger and garlic...but you could easily substitute chicken breasts (try to stay organic if  you can) and ground, garlic and ginger...you get near the same results! Ingredients 2 pounds chicken thighs (bone in or out, doesnt matter) 1 tablespoon minced fresh garlic 1 tablespoon minced fresh ginger 1/2 cup orange juice 1/2 cup soy sauce Directions Toss everything in a ziploc type bag.  Seal the bag and mush it around so everything is coated. Refrigerate for an hour or overnight. Heat up your favorite grill and cook until done!

The first time I ever had a Quesadilla Burger was in Palm Desert,  after 18 holes of golf with our very dear friend's, Raela and Bob...both prolific golfers and lovers of good food...and guess where they took us to have this fine burger?  Applebees! 'So, if these guys are such 'food lovers', Kathi,  why did they take you to freakin' Applebees?' you ask.   Well, I'll tell ya why!...Applebees is the only place to get this burger...at least the only place I know of, and Raela knows good food ...so when the food whisperer speaks...I listen!  And you know what? Applebees burger is good, good and creamy with processed gooey cheese and buttery grilled tortilla's...and I want it...I want it bad.  But my old ticker is saying, stop with the greasy food already.  So here we go again,  same old song running in my head: burger? health?...burger?...health?... sometimes the burger wins and sometimes my health wins, but with this recipe, I get both! You can cook these o

I made this again...I just had to see if it was as good as I remembered, and girlfriend...mmmmmm,mmmmm,mmmmm. I truly don't think this recipe got the attention it deserved the first time, so I am reposting.  Listen to me my fellow foodies, put  your ear closer to your computer screen so you can hear what I am saying.   You must try this recipe!    I will expect a full report on how it has changed your life...how you will never, ever buy store bought Ricotta again.  How the smooth, warm, silky taste of this cheese has altered your foodie being.  I know, I know...I get emotional too....hold me...just hold me.... Original Post I must have an Italian gene somewhere...what is it about Italian food that just gets me? Tomato, cheese, pasta, bread....it is the very reason I cook...or eat for that matter! Making cheese has been on my bucket list for a long time...if I had any idea it was this easy, I would have done it a very long time ago. Once tasted, it will now be very difficult to

For my friend Holly who is always looking for new uses for old bread!  I used wheat, white and threw in a few stale Sweet, Sexy Dinner Rolls .  Made a nice medley! This is one of the few recipes I have that is actually better with garlic powder in lieu of fresh garlic. Fresh garlic tends to burn and just lay on the bottom of the pan when cooking at high heat. You can also add a sprinkle of Parmesan right when you take them out of the oven.  These make your usual salads really special and they are so easy to make! Ingredients 8 cups cubed stale bread 6 Tablespoons butter 6 Tablespoons olive oil 1 teaspoon garlic powder Salt and pepper to taste Directions Preheat oven to 400 degrees (use convection feature if you have it) Cube bread into 1 inch pieces. Spread bread cubes onto baking sheet. Melt butter.  Add olive oil, garlic powder, salt and pepper.  Mix well. Coat breadcrumbs with mixture and toss well. Bake at 400 degrees for about 30 minutes.  Toss a couple times while cooking so all

Portable Strawberry Shortcake!  You can take it on the road with you, and anytime you need a little taste of summer...take a little nibble. I've been wanting to blog this recipe since the dark days of winter and finally, the sun is out in Seattle and there is reason to celebrate! I consider myself a savory, not sweet girl (and there are many that would back me up on that)...that may be why I love these cookies.  They have a biscuit quality to them, not overly sweet, just enough to let those beautiful berries shine through. These were a little difficult to master.  I finally got it right on my second try, but let me save  you a step.  After  you mix the berries in, put the dough in the fridge for about 20 minutes...otherwise they tend to spread all over the cookie pan...also, serve them within a day, the strawberries can get a bit mushy...tasty, but mushy. Ingredients  2 cups diced strawberries 1 teaspoon fresh lemon juice 1/2 cup sugar total 2 cups flour 2 teaspoons baking powder 1