In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
I changed a couple things; I mixed some dark thigh meat in with white meat. We don’t like potatoes in our pot pies so left that out. I didn’t use 2 cans of soup, instead I made a roux with butter, milk…added heavy cream (to desired thickness), seasonings. I used chicken broth instead of water. I used a 9×13 pan; i think that’s it 🤣 You can click on link above or go by my pictures 😜⤵️
Bake bottom crust 20 minutes first, at 350°, let cool.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and drizzle with oil.
Squeeze orange juice over carrots, then honey. Sprinkle with S & P, toss carrots to coat. Place some orange slices on top or tuck in between carrots.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.
Let me start out by saying my lemons are all turning yellow; meaning I’m about to get rained on by lemons; that being said…and wanting to use my garlic stuffed olives, I started out to make a simple chicken & olives, BUT I couldn’t resist adding some lemon juice & zest.
Citrus & Herb Spatchcocked Chicken Although my lemons 🍋 are turning yellow, I still prefer oranges for many recipes. 🍊 Herbs courtesy of my little garden AND my daughter’s garden 🥰. The recipe I’m sharing, from Savuer is used for basics; but you can use whatever citrus you want. Herbs & seasonings can vary too. I’m not even going to do the onions this time 😜
Spatchcocking chicken—removing the bird’s backbone in order to flatten the body—allows the meat to roast evenly and quickly, resulting in tender, juicy breast meat, with evenly crisped and golden skin.
Note – I love and often use Goya Adobo Seasoning with bitter orange 🍊 also.
Chef Matt Wadiak, founder of Cooks Venture Chicken, slathers his spatchcocked bird with a sweet and fragrant “wet rub,” then roasts over thinly sliced orange rounds. The dish makes for a quick and easy weeknight meal, but with all the visual appeal of a festive, winter holiday dinner.
2 Tbsp. coarsely chopped fresh sage, plus more for garnish
2 Tbsp. fresh thyme leaves
1 Tbsp. coarsely chopped fresh rosemary
1 garlic clove, minced (1 tsp.)
1 tsp. freshly ground black pepper
1 Tbsp. kosher salt
1⁄4 cup extra-virgin olive oil
1½ tsp. Worcestershire sauce
1 Tbsp. sherry vinegar
For the chicken
6–8 sprigs of fresh thyme
One 3–3¼-lb. chicken, spatchcocked* and pat dry
3 medium oranges (1 lb.), thinly sliced
1 medium yellow onion (9 oz.), halved and sliced ¼-in. thick
2 Tbsp. melted unsalted butter
Preheat the oven to 450°F.
Make the wet rub: In a small bowl, use your fingers to rub the brown sugar and orange zest together to release the fruit’s essential oils. Stir in the sage, thyme, rosemary, garlic, salt, and pepper until combined, then add the olive oil, sherry vinegar, and Worcestershire sauce to make a thin paste. Set the wet rub aside.
Prepare the chicken: Line a large, rimmed baking sheet with parchment paper. Scatter the thyme sprigs over the paper, then cover with the orange slices. Distribute the onion slices over the oranges, then add the chicken, skin-side down. Brush the bird with roughly ⅓ of the reserved wet rub, then flip the chicken over (so that it is skin-side-up), and brush with the remaining wet rub. Transfer to the oven and roast until the juices are sizzling and the chicken skin is just beginning to brown, 25–30 minutes. Begin basting the chicken with the melted butter every 5 minutes while you continue cooking, until the skin is golden brown and the meat reaches an internal temperature of 160°F, 10–15 minutes more. Remove from the oven. Tent the chicken loosely with aluminum foil, and set aside to rest for 15 minutes before carving.
Transfer the roasted chicken, onions, and oranges to a large platter. Garnish with fresh herbs if desired.
Start with seasoning of course, some like simple garlic powder, salt & pepper; others 😋 like to also add thyme, rosemary…herbs; with butter or evoo. Put meat on rack in roasting pan, then in 450° oven for first 20 minutes, then lower temperature to 350°. Timing depends on size of meat, I believe it’s about 16 minutes per pound. Or when internal temperature reaches desired doneness 120° – 130° for rare, etc..I went with 135° – 140° medium rare. Let rest 20 minutes; when you can make au jus & finish sides.
Honestly…there’s only a mess left on platter now 🤣
But I’m already thinking Brodo di Carne … with leftovers 😁 ⤵️