Olive oil cake

People magazine

INGREDIENTS

• 1-1/2 cupsall-purpose flour
• 1 cupsugar
• 1-1/2 tsp.each baking powder and baking soda
• 1 tsp.each ground cinnamon and salt
• 1 cupolive oil
• 3/4 cupmilk
• 1/4 cupeach orange liqueur and freshly squeezed orange juice
• 2extra-large eggs
• 1unpeeled baking apple (such as McIntosh, Jonathan or Rome), cored and grated
•  Powdered sugar for garnish
  

  STEPS

  1. 1Preheat oven to 350º. Sift together flour and next 5 ingredients; set aside.
  2. 2Whisk together olive oil and next 4 ingredients. Stir in grated apple and reserved flour mixture until blended. Pour mixture into a well-greased 9-in. round cake pan. Bake for 40 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 20 minutes; remove from pan, and cool completely on wire rack. Top with powdered sugar.
  
  
  
  
  I think you could substitute other fruits like peaches and it would be equally delicious

Pumpkin Roll

Ingredients

3	Eggs
1	Cup Sugar
⅔	Cup canned pumpkin
1	tsp. lemon juice
SIFT TOGETHER:
¾	cup flour
1	tsp. baking powder
1	tsp. ginger
2	tsp. cinnamon
½	tsp. nutmeg
1	tsp. salt
1	cup finely chopped pecans
FILLING:
1	cup powdered sugar
4	tsp. margarine or butter
6	oz. cream cheese
½	tsp. vanilla

Directions

1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper. 2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. 3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise. 4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.

Seared Pork with Lemon Thyme Sauce

From People magazine

Ingredients

• Olive oil spray

• 4  ounces thinly cut pork loin chop

• Freshly cracked black pepper

• 1/4  cup low-sodium chicken or vegetable broth

  1 tablespoon freshly squeezed lemon juice

• 1 teaspoon chopped fresh thyme

• 1/2  clove garlic, minced

Instructions

1. Heat a skillet over medium- high heat and lightly spray with olive oil.
2. Season the loin with cracked pepper. Place in the skillet and sear for 2 minutes on each side. Transfer to a plate and set aside.
3. Add the broth, lemon juice, thyme, and garlic to the skillet and heat over medium heat. Simmer until sauce reduces slightly, 2 to 3 minutes.
4. Add the pork to the sauce and cook until no longer pink, 2 to 3 more minutes.

Lemon Blueberry Panckes

From People magazine

Ingredients:

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation/Instructions:

1. Heat heavy skillet or grill over medium low heat.
2. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
3. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
4. Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
5. Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
6. Serve with softened butter and warm syrup.

Chicken Pizza

From People, but it's also from Trisha Yearwood's cookbook

Ingredients:

• 2 13.8-ounce cans premade pizza crust dough
• 4 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella cheese (about 8 ounces)
• 2 cups shredded cheddar cheese (about 8 ounces)
• 1 bell pepper, cored, seeded, and cut into strips
• 1 red onion, sliced vertically
• 3 boneless, skinless chicken breast halves, grilled and diced
• 6 slices bacon, cooked until crisp and crumbled

**This makes 2 pizzas, so just half everything if you only need one**

1. Preheat the oven to 350°F.
2. Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by ½ cup each of the mozzarella cheese and ½ cup of the cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses.
3. Sprinkle another ½ cup mozzarella cheese and ½ cup cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.

this is the one Dave made!

Turkey Chili with Squash

From People Magazine
    the chef competes on the Food Network

Ingredients

• 2 tbsp olive oil
• 1lb cooked turkey sausage cut into 1" pieces
• 1 large onion, diced
• 1.5 tsp dried Mexican oregano (I used regular)
• 4 large garlic cloves (I love garlic so used a little more)
• 1 15-oz can hominy, undrained
• 1 cip green chili enchilada sauce (I used whole can and it was red but all we found at the store)
• 1/2 cup plus 2 tbsp. chopped fresh cilantro, divided
• 2 cups of cubed peeled butternut squash (I cut it up small and probably did 3 cups b/c we love it)

Steps

1. Heat oil in a large pot and add the sausage ... saute until heated through, about 4 min. Add onion, oregano and garlic, stir for a couple minutes.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash.  Bring to a simmer. Cover and reduce heat to medium-low. Simmer until squash is tender, stirring occasionally, about 18-20 minutes.
3. Uncover and simmer to thicken, if desired. Transfer to a bowl and sprinkle with remaining cilantro.

Cook's Comments:
- this is different, but if you like butternut squash, I think you will like it. 
- we let it simmer for longer than 20 minutes and the butternut was really tender, which is how we prefer it
- no cheese or anything is necessary on top