Dining on Our Farmhouse Wrap Around Porch

Instructions

1. To make the slivered almonds, place almonds and sugar in a stovetop pan. Cook at medium temperature for approximately four minutes. Stir with a wooden spoon the entire time. As soon as the almonds are golden brown, remove from heat and place on aluminum foil to cool.
2. Place the chicken breasts in a baking dish, sprinkled it with olive oil, salt, pepper, and poultry seasoning and bake at 350 for twenty-five minutes. Cut into bite-sized pieces.
3. Mix all ingredients for salad dressing in a container and shake.
4. Mix all salad ingredients (or place in containers as a salad bar). Add sugared almonds and sprinkle with dressing.

Instructions

1. To make the dressing, either by hand or with an electric mixer, whisk together the anchovy paste, garlic, salt, pepper, lemon juice, mustard, and Worcestershire sauce.
2. Add the mayonnaise and parmesan cheese.
3. Chill until ready to use.
4. Pour over lettuce, add additional parmesan cheese if desired.

Instructions

1. Cut chicken and set aside. Mix all marinade ingredients and place them in a Ziploc bag with cut chicken. Marinate for at least three hours.
2. Skewer chicken and vegetables on metal skewers. (You. can use wood skewers if you soak them in water or wine for about an hour.) If you have extra chicken (or vegetables), place them on skewers too.
3. Grill skewers for approximately twenty minutes, turning every five minutes.
4. Serve immediately.

Instructions

1. Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
2. Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
3. Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
4. When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
   cooked.
5. Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
6. To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
7. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
8. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Instructions

Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.

Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.

In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Instructions

1. Melt the cube of butter.
2. In a small bowl, mix two cups graham cracker crumbs, melted
   butter, and sugar. Press in the bottom of a lightly greased 8" or 9" springform pan.
3. In a large bowl, add the cool whip. Stir in the limeaid
   concentrate and fold together gently until combined.
4. Pour mixture into the prepared pie crust. Spread out evenly.
5. Grate fresh lime zest on top.
6. Place pie in the freezer for 6 hours or overnight.
7. Cut into slices and serve!

Instructions

1. To make the pie crust by hand: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until the mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
2. It is very important to work the pastry as little as possible. Don't overhandle and add as little water as possible, and mix only as much as necessary.
3. To make the pie crust with a Food Processor: Put flour and salt in the bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface. Cut pastry into circles with a biscuit cutter. Make flowers as seen in blog post.
Prepare the apples
1. Preheat oven to 350 degrees.
2. Met 3TBL butter in a fry pan. Add apples and cook 3 -4 minutes.
3. Add the cornstarch and the sugar and cook the apples until just softened. Add sugar and cornstarch a cook three minutes longer.
4. Spoon mixture into prepared crust and top with flower-shaped crusts.
5. Bake for approximately 15 - 20 minutes. Enjoy!