Greek Chicken Breast Kebabs
Everyone loves a kebab. This easy-to-prepare and fun-to-eat dish makes a festive presentation and will impress your guests. Be sure to make plenty as there will be many requests for seconds. Serves 4.


• Ingredients
  1 tablespoon freshly squeezed lemon juice
  2 teaspoons dried oregano
  1 tablespoon olive oil
  1 garlic clove, crushed
  4 6-ounce chicken cutlets, cut into 1-inch cubes
  8 skewers, wooden or metal


• Directions
  If using wooden skewers, soak in water for one hour.
  
  Combine lemon juice with oregano, oil, and garlic in a small jar and shake well. Pour over chicken and mix well. Cover and refrigerate for at least two hours.
  
  Thread chicken onto skewers. Grill or broil at medium heat for twenty minutes, turning at the halfway point.

Wild Salmon Basil Burgers
These seafood burgers are sure to be a big hit at your next barbecue. Cook them on the grill or broil them in the oven for a mouthwatering delight. Serves 4.


• Ingredients
  1½ pounds boneless wild king salmon fillet
  ¼ cup minced fresh basil
  1 garlic clove, minced
  1 omega 3 egg
  1 teaspoon onion powder
  
  
• Directions
  Heat grill to medium or oven to broil.
  
  Place salmon in a food processor with basil and garlic and blend until smooth. Place mixture in a medium bowl. Combine with egg and onion powder and shape into patties. Cook for fifteen minutes, turning once.
  
  Dress with your favorite Paleo condiment and wrap with lettuce leaves.

Caramelized Broccoli with Orange Zest
For a sweet twist on this vitamin-packed veggie, we toss broccoli with orange juice, resulting in a lovely caramelized dish. Serves 4.


• Ingredients
  2–3 broccoli heads, cut into bite-sized pieces
  2 tablespoons extra virgin olive oil
  1 teaspoon freshly ground black pepper
  1 tablespoon freshly squeezed orange juice
  1 tablespoon orange zest
  1 tablespoon walnut oil
  
  
• Directions
  
  Preheat oven to broil. Place broccoli in large bowl and toss with olive oil and pepper. Drizzle with orange juice and orange zest and mix thoroughly. Arrange broccoli pieces evenly spaced on a rimmed baking sheet.
  
  Broil for ten to twelve minutes, until bright green and slightly tender. Remove from oven and toss with walnut oil.
  

My name is Ree. Some folks know me as "The Pioneer Woman."

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.

The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.

You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.

I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.