Quick Ginger Tips Ginger root is used in many Asian dishes and adds a nice spice to any marinade. When purchasing ginger, look for a thick root with no dried spots. All you need is a spoon and a Mircoplane to have freshly grated ginger. With a spoon scrape off the rough skin.  You can peel only part of the ginger and save the rest...

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Butterflying a chicken breast is a great technique for making a nice pocket to stuff the chicken breast or for reducing the size of the chicken breast allowing it to cook quicker. Start with a long, sharp knife.  I use a slicing knife. Press your hand on the top of the breast  and with a sweeping slicing motion begin to cut into the middle...

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Quick Garlic Peeling Technique Peeling garlic can a bit tricky, but with the right technique is can be done quickly and easily. Remove one clove from the head of garlic. Place the flat side of a wide knife on top of the clove (the blade should be horizontal and not facing up. With the palm of your had smash the knife in the garlic...

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Don’t have chicken?  No problem, you can easily substitute caned tuna fish, diced ham or Jimmy Dean lite sausage.  Also, you can use canned corn and peas.   I like to make extra and freeze it , then I have a “pop-in-the-oven” meal at my finger tips! Chicken and Cheddar Casserole Recipe Serves 4 Ingredients 1/2 teaspoon celery...

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Delicious Blueberries on display at a local farmer's market.

My most recent food challenge has been to create recipes around the antioxidant power house, THE BLUEBERRY.  Not too sweet, with hints of tartness, this berry turns out to be quite versatile.  Because this summers sun-drenched crop was so huge, blueberries were plentiful at farmers markets, grocery stores and u-pick farms. After lugging home...

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