Recipes Master 13

If  you have ever flown Alaska Airlines then you know they have the nicest Flight Attendants ever!  Do these people ever have a bad day?  I can't possibly imagine serving 130 people stuffed into a tube and never getting a bit cranky! But these guys rock it...every day!  (okay I'm a bit prejudiced having worked at Alaska's sister company, Horizon Air for 14 years, but not as a Flight Attendant, I don't have what it takes... like the ability to not want to stuff screaming children in the overhead bin...)  These guys are truly amazing, every child remains in their seat for the entire flight, quite an accomplishment in my  book. So on a recent trip to Tucson it is no surprise that I met one of their finest, Denise W.  Not only is Denise a sweet heart of a flight attendant, she knows how to cook!  She shared this recipe with me and it's been on my mind to blog it for a month now. It's super easy, super healthy and so good ...

Biscotti is so very easy to make, easier than cookies and really impressive as a gift. This particular recipe includes coffee and a little milk to give it that cappuccino flavor.     How is it that they are drizzled in chocolate bunny you ask?   I had this beautiful Dove Chocolate bunny that had been decapitated by my daughter on Easter but  never touched again. I just couldn't see chucking the poor little guy, head or no head, it was still chocolate and good chocolate at that!  So, I chopped it up, threw some in the biscotti and melted the rest for glaze.  Damn clever if you ask me!  You could certainly use chocolate chips if you don't have a decapitated bunny lounging around.   Ingredients 2 cups all-purpose flour 1 cup sugar 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 teaspoons instant coffee granules (I used Starbucks VIA...du...

Crisp, refreshing and easy!   This recipe calls for store bought Ranch Dressing...yes, I said it, 'Redneck Ranch'. Personally, I am not a huge fan of Ranch,  (because I am so cultured an' stuff),  but in this recipe it works. I bought the higher end brand in the cold food section, I paid more, so I am sure it is better.  If you don't like Ranch (or just don't want to admit you do), mix mayo and lemon juice...makes a sprite little dressing. (did I just say sprite when describing food?  OMG, I think I am evolving!) Ingredients 2 cups dried rigatoni pasta (which will  yield 4 cups after cooked) 6 cups chopped romaine lettuce 1 cup cubed sharp cheddar cheese 1/2 cup chopped tomatoes 1/2 cup cooked, chopped bacon (I buy the already cooked type and crisp it up in the microwave, my favorite is Trader Joe's Apple Smoked Bacon). 3/4 cup Ranch Dressing - adjust for your taste Pepper to taste Directions Cook Rigatoni according t...

What I love about this salad: Rotisserie chicken from supermarket Easy Low calorie/healthy Thai peanuty goodness Inexpensive Ingredients you probably have on hand No cook Great lunch leftovers But mostly...really, really tasty!  The crunch of the cuc's and the peanuty sauce with the crispy Wontons really pack a punch! Ingredients 6 cups of your favorite salad (I used a mixture of Romain and Kale but bagged, shredded Iceburg works well too). 2 cups shredded chicken 1 sliced cucumber 1/2 cup sliced green onion 1/2 thinly sliced red pepper  8-10 Wonton wrappers 1/4 cup vegetable oil Dressing 1/2 cup smooth peanut butter 1/2 cup hot water 3 tablespoons soy sauce 1 tablespoon sesame oil Juice of one lime 1/4 teaspoon red chili flakes or hot sauce (more if  you like it spicy) 1 finely chopped garlic clove Directions Combine all dressing ingredients with a whisk and refridgerate for 15 minutes. Cut Wonton wrappers diagnolly. Heat 1/4 vegetable oil on medium high heat until ...

Crunchy Oven Fried Shrimp with Spicy Peachy sauce!  I can't get enough of them!  I will make the peach sauce over and over again, I can already taste it with salmon and turkey burgers and pork chops and chicken and fish and...well you get the point. It's yummy! The sauce is so simple, it is made out of peach preserves, ground ginger, honey and hot sauce...nuke it a minute and instant dip!  You can even use sugar free preserves and get amazing results. I tried the shrimp a couple different ways - soaked in buttermilk, dipped in egg, and just Panko and then dipped in regular bread crumbs and then again with a bread-Panko combo, and that was the best. These little wonder shrimp have been tested and re-tested.  (Thank you Mr. Kirk for your very valuable opinion...he has a very tough job, being my official taste tester.) The shrimp are also very low in calorie, so make tons and double your batch of the peachy sau...

I tried quite a few recipes for Focaccia before landing on this one. Some were to thin, too dry, too thick...this one is perfect!  It could be because you cook it in a small pool of olive oil and who wouldn't like that?  The extra oil in the pan makes a crusty bread and the olive oil adds a deep flavor but it does not taste oily at all.    The original recipe is from Ann Burrell, (funky, spikey blonde hair lady on Food TV)  I've been told if I would sprout about 3-4 inches, I would be a an Anne Burrell look alike...I would be okay with that!  I used a Kitchen Aid and dough hook, but you could certainly just go in with your hands.  Give it a long first knead though,  you want it smooth and silky. Ingredients 1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling 1/4 cup fresh Rosemary 3/4 cup extra-virgin...

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!