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Recipes
“7-6-5” Grilled Pork Tenderloin
By Margannl
This master grilling recipe works perfectly, no matter how you flavor the pork
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 pork tenderloins (about 2 pounds total)
- 1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)
- Freshly ground black pepper to taste
- 1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
Sourdough Pizza Crust
By Margannl
1) Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl
- 1 cup sourdough starter, unfed (straight from the fridge)
- 1/2 cup hot tap water
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional but delicious teaspoons Pizza Dough Flavor, optional but delicious: 1
Almond Fruit Bars
By Margannl
Crumbly, buttery almond bars are the perfect treat for snacks or school lunches
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon baking powder
- 1/2 * 1/2 cup packed light-brown sugar
- 1/4 * 1/4 cup granulated sugar
- 1 * 1 large egg yolk
- 3/4 * 3/4 cup sliced almonds
- 1/2 * 1/2 cup fruit jam, such as cherry, plum, or raspberry
Chewy-Crunchy Granola Bars
By Margannl
Preheat oven to 325 degrees
- 3 Tbsp. almond, peanut or soy butter
- 2 Tbsp. honey
- 4 Tbsp. agave nectar
- 3 Tbsp. brown sugar
- 1 tsp. pure vanilla extract
- 1 1/2 cups puffed wheat, kamut or rice cereal
- 1/2 c. Grape Nuts cereal
- 1 1/2 cups old-fashioned oats
- 1/2 cup whole almonds, coarsely chopped
- 1/4 cup flaxseed
- 1/4 cup sunflower seeds
- 1/2 cup dried fruit (raisins, cranberries, blueberries, cherries, apricots, apples)
Crispy Breaded Tilapia with Classic Tartar Sauce
By Margannl
Pan-frying sets the coating and gives this usually mild-tasting fish a browned exterior and rich flavor
- 1/2 cup mayonnaise
- 2 Tbs. minced red onion
- 2 Tbs. sweet pickle relish or dill pickle relish
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. capers, drained, rinsed, and chopped
- 2 tsp. fresh lemon juice
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups fresh white breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 skinless tilapia fillets (about 4 oz. each)
- Vegetable oil for the pan
- 1 large lemon, cut into wedges
Smoked Chicken Sliders
By Margannl
Make a brine by combining the water, onion, garlic, crushed red pepper, kosher salt, pepper, sugar, thyme, oregano,...
- 1 gallon water
- 1 onion, peeled and sliced
- 1 head of garlic, split in half
- 1 1/4 teaspoons crushed red pepper
- 1/4 cup plus 2 tablespoons kosher salt
- 20 turns freshly ground black pepper
- 1 tablespoon sugar
- Sprig of fresh thyme
- Sprig of oregano
- Sprig of fresh rosemary
- 1 lemon, quartered
- One 3 – 3 1/2 pound chicken
- Emeril’s Original Essence
- 1/2 cup apple cider vinegar
- 1/4 cup Creole mustard or other whole grain mustard
- 2 ounces light brown sugar
- 1 teaspoon hot sauce
- 6 soft small potato rolls, halved, for serving
- Shredded smoked cheddar cheese, to taste
Shiitake and Roasted Red Pepper Puff Pastry Tart
By Margannl
How to Make Chocolate Soufflés Almonds and tarragon may seem like unusual additions to a mushroom and pepper tar...
- 1 1 9 sheet frozen puff pastry (about 9 oz.), thawed
- 1 1 1 large egg
- 2 2 2 Tbs. unsalted butter
- 8 8 3 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
- Kosher salt
- 4 4 1/3 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
- 4 4 1-1/2 oz. Gruyère, coarsely grated (about 1-1/2 cups)
- 1 1 1 Tbs plus 1 tsp. finely chopped fresh tarragon
- Freshly ground black pepper
- 3 3 3 Tbs. sliced almonds
Chicken Cutlets with Bell Pepper Ragout
By Margannl
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets
- 1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
- 1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
- 1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
- 1 small yellow onion, cut into medium dice
- 1/2 cup extra-virgin olive oil
- 1/4 tsp. piment d’Espelette or 1/8 tsp. cayenne
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
- 3/4 cup all-purpose flour
- 1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
- 2 Tbs. nonpareil (small) capers, rinsed and patted dry
Zuchini Bread
By Margannl
This is a breakfast or desert bread
- 3 Eggs
- 1 1/2 C sugar
- 1 C oil
- 1 tsp. vanilla
- 2 C coarsely grated zucchini
- 2 C Flour
- 1/4 tsp. Baking Powder
- 2 tsp. Baking Soda
- 1 tsp salt
- 3 tsp. cinnamon
- 1 C raisins
- 1 C chopped nuts
Carrot Cake Cupcakes with Lemony Cream Cheese Frosting
By Margannl
These cupcakes are moist, studded with nuts, fragrant with nutmeg and cinnamon, and topped with a velvety cream che...
- For the cupcakes:
- 3/4 cup whole-wheat pastry flour or regular whole-wheat flour
- 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup canola oil
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup natural unsweetened applesauce
- 1/2 tsp. vanilla extract
- 1-1/2 cups finely shredded carrots (about 2 carrots)
- 1/4 cup finely chopped walnuts
- For the frosting:
- 4 oz. Neufchâtel cheese (reduced-fat cream cheese), softened
- 3/4 cup confectioners’ sugar
- 1/2 tsp. finely grated lemon zest
- For garnish:
- 2 Tbs. finely chopped walnuts