Lemon Rice

Lemonade
Rice

In a rice cooker, pour in the desired amount of rice.  Replace water with lemonade and pour in the appropriate amount of juice.  Let the rice cook.  If the rice does not have a strong enough flavor of lemon after it is cooked, add freshly squeezed lemon juice to taste.  If desired, add lemon zest too.

Orange Poppy Seed Drops

1 C. Sugar

3/4 C. Softened Butter

2 Eggs

2 1/2 C. Flour

1 T. Orange Juice

1 T. Poppy Seeds

1/2 t. Baking Soda

1/2 t. Ground Ginger

2 t. orange peel

FROSTING:

1 C. Powdered Sugar

3-4 t. Orange Juice

Bake at 350 for 10 minutes

Ginger Orange Marinade

1 C. Orange Juice

1/4 C. Soy Sauce

1/2 C. Diced Ginger Root

1T. Minced Garlic

1/3 C. Cooking Oil

1T. Orange Zest

1/2 C. Sugar

Cut Chicken Breast into thin pieces and marinate for 8 hours.

Feta Salad Caprese

Feta Cheese, Crumbled
Cherry Tomatoes, halfed
Roma Tomatoes, cubed
Grape Tomatoes, halfed if needed
Basalmic Vinegar
EVOO (Extra Virgin Olive Oil)
Pesto Sauce
Sea Salt
Black Pepper

Put cheese and tomatoes together in bowl. Mix Basalmic Vinegar and EVOO together. Pour on top of salad, and mix. Season with salt and pepper to taste. Drizzle pesto sauce over top of salad. Serve and enjoy. (Great with toasted bread).