| Barbara Dahle's Granola | |||||||||||||||||||||||||||||||||||||||||||||
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Preheat the oven to 400 degrees F.
Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.
Preheat the oven to 450°F. Line a small baking dish with aluminum foil.
Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.
When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.
Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.
Preheat the oven to 400°F.
Halve each piece of chicken crosswise, giving you 8 equal portions. Season the chicken with salt, pepper, and the rosemary. Heat the EVOO in a non-stick skillet over medium-high heat.
Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from the heat.
Line a baking sheet with parchment paper. Cut the pastry into 8 equal pieces and place a piece of cheese in the center of each.
Top with a spoonful of fig preserves and a piece of chicken. Fold the dough up and over the meat and cheese and pinch the edges to seal.
Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash.
Bake for 12 to 15 minutes, or until golden all over and heated through.
For entrée portions, simply leave the chicken breasts whole and cut the pastry into quarters to make 4 packets. Trim off excess dough and use it to decorate the pastry with small cutouts, such as heart shapes.
Served with fafalle pasta tossed with GarlicExpressions Garlic Vineagrette, Green Beans, Blueberry Muffins, Cream Puffs for desserts.
Should have taken a pix...didn't
You can see in the picture what else you'll be needing shortly,.
Now you need to pour on the Cream of Mushroom soup. Leave it thick on top and then add milk.. at least the same amount of soup per packet.
Lastly spray the outer edges of the foil with Pam and pull each corner up and be sure to seal in all the edges.
I leave my packet in the pan or when there were individual ones, I placed them all on a cookie sheet and baked at 350 degrees for about an hour.
"Butterflies"
Ingredients:
3 cups flour
1 pound margarine
1 cup cold water
sugar
Work 3 cups flour with 1/2 pound of margarine.
Add 1 cup of cold water.
Work together using a fork. It will be sticky.
Roll out dough on floured board to about 24 in. by 24 in.
Spread 1 stick of margarine onto dough.
Fold into thirds and jellyroll. Wrap in wax paper and refrigerate for about 1 hour.
Repeat rolling out and spread with last stick of margarine.
Fold into thirds and jellyroll. Refrigerate overnight.
Cut into three pieces. Roll out thinly on a very generously sugared board.
Fold into quarters and cut into 1/2" strips.
Bake on foil lined pans for 10 minutes on 400.
Turn over and bake for about 1 minute more.
Then cool on waxed paper.
Preheat oven at 325 degrees.
Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean.
While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside.
Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside.
Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake. Serve and enjoy!
