2 tablespoons sliced almonds (1/4 ounce)￼ 1 3/4 cups all-purpose flour￼ 1 cup whole almonds (5 ounces)￼ 1-1/2 teaspoons baking powder￼ 1 teaspoon baking soda￼ 1/4 teaspoon salt￼ 1/2 cup (1 stick) unsalted butter or non-hydrogenated margarine, softened￼ 1/4 cup olive oil￼ 1 1/4 cups sugar￼ 3 large eggs, at room temperature￼ 2 teaspoons vanilla extract￼ 1/2 teaspoon pure almond extract￼ 1 cup low-fat buttermilk￼ 4 cups strawberries, halved￼ 4 teaspoons sugar￼ Confectioners' sugar for dusting￼ Whipped cream for garnish, optional￼
1- Preheat oven to 350 degrees F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
2- Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
3- Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
4- Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
5- Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.
Nutrition Facts Calories 271, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g, Sugars 17 g Percent Daily Values are based on a 2,000 calorie diet
chips of choice - mine were white corn cheese of choice - mine was Sharp Cheddar Garnishes were chopped vidalia, pickled jalapenoes, and sour cream
Chicken and Black Bean Mixture:
1 chcken breast, baked and pulled off the bone 1 c black beans cooked in chicken stock 1/4 cup chopped red bell pepper 1 chopped pasapilla pepper, seeded and deveined 3 T picante 1 t cumin 1 t garlic powder salt and pepper to taste Stir to combine and left cold to warm when I served it
1 large tomato, diced 1 large avacado, diced 1/2 vidalia, diced 1 large clove garlic, chopped Juice of one lime 1 T tasting olive oil Salt and Pepper to taste Green onion for garnish
Chicken marinated in lemon juice, extra virgin olive oil, white wine, dill, salt, pepper, garlic,..then grilled...plated with pan fried potato and zucchini rounds with garlic and allspice...garnished with fresh lemon, sea salt, black pepper, fresh dill and sliced green onions.
350 gr (12.34 oz) Bow Tie Pasta 250 gr (8.81oz) Tuna flakes in Oil 1 Sliced Zucchini 1 Chopped Red Onion Red Pepper flakes Extra Virgin Olive Oil Salt
First of all plunge the pasta into boiling salted water Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time When your pasta is ready drain and rinse under cool water Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate Transfer the pasta to a serving dish, drizzle with a little olive oil and serve
2 oz vodka 2 oz freshly squeezed grapefruit juice ...1-2 teaspoons simple syrup (equal parts sugar and water) 2-3 basil leaves
Muddle a couple of leaves with the simple syrup in the bottom of a mixing glass or shaker add the other ingredients, plus ice Shake until very cold and pour into martini glass Place leaf in the drink : )
Shrimp, dusted in flour and sauteed in olive oil...then added to a pan of grape tomatoes, organic baby spinach, onions, garlic, black pepper, sea salt..white wine...then a bit of unsalted butter, fresh basil and oregano, and Spaghetti Rigati (spaghetti with ridges) tossed and served.
3-4 tbsp fresh rosemary, chopped (to put under the skin)
2 extra sprigs of rosemary, (for under the chicken during roasting)
Sea salt & freshly ground black pepper (to season the cavity)
1 tbsp olive oil
½ large red onion, cut in wedges
2 large carrots, peeled and halved length-wise and then cut in thirds across
2 large parsnips, peeled and halved length-wise and then cut in thirds across
1. Preheat the oven to 350°F/175°C
2. To prepare a chicken for roasting, I do some additional cleaning of the bird, removing any pin feathers left and taking out that huge lump of fat.
3. Season the cavity with salt and pepper and put 2 rosemary sprigs, garlic and lemon quarters in the cavity. Gently separate the skin from the breast of the chicken and put the chopped rosemary under the skin). Tie the legs together and pin the wings under the bird.
4. Line a small roasting pan with foil (you don’t have to, but clean up is so much easier). Prepare a bed for the chicken: - place the other 2 rosemary sprigs, carrots, parsnips and onions on the foil, spritz a little olive oil and place the lemon & onion slices plus the rosemary leaves.
5. Lay the chicken, breast side up top.Brush with olive oil and sprinkle a little salt for really crispy skin.
6. Roast for about 1 hour and test with a meat thermometer - It’s ready at 180°F/77°. Depending on the size of the chicken, it could take up to another 30 minutes.
7. Place the chicken on a platter and cover with aluminum foil for 15 minutes or so. It keeps the chicken juicy.