finally...got this recipe on here !!

Lemon Cranberry Muffins

1/2 cup of butter

3/4 cup of granulated sugar

2 eggs

1 tsp. vanilla

Grated zest of about ½ a big lemon

Juice from the lemon..about ½ to ¾ of a cup

2 cups of all purpose flour

1 tsp. baking powder

½ tsp. baking soda

2 good tbsps. of plain yogurt..or milk, to make dough less dry

Small handful (about ½ cup or less…up to you) of dried cranberries

….. For drizzle….

2 tbsps. lemon juice

1 tbsp. granulated sugar

I use my mixer but by hand is fine too. Beat butter well…add sugar and beat ‘til fluffy; add eggs, one at a time; beating after each addition. Add vanilla, grated lemon zest and lemon juice.. mix well. Measure and mix together the flour, baking powder and baking soda. If you like a bit of extra salt add it to this mix…I find enough salt with just the butter. Add flour mixture all at once and mix ‘til just incorporated…(too much mixing will make the texture too fine; more like cupcakes!)…if you don’t get enough juice from the lemon..it may seem a bit dry so gently fold in the yogurt…I always add it to mine as I like them nice and moist (but not so moist that they don't hold some shape when I put the mix in the cups) Toss in some cranberries at the same time.. gently fold in….

I use giant muffin cups..so I only get 8 of what I like to call MY size! It probably makes 12 for most folks. Bake at 350F. or 180C for about 20 to 25 mins… check with toothpick … when it comes out clean they are done. If you want to add drizzle…now is the time…. Mix the lemon juice and sugar….poke a few holes in the top of each with a skewer or something similar and drizzle a bit of lemony sugar over each while they are hot. Wait a few minutes if possible..and then…give ‘em a taste!

To make these into Blueberry Muffins... just add some fresh or frozen blueberries instead of the cranberries. Try to toss thawed berries (hopefully they were frozen separately and are not just mush) ick.... with a tiny bit of flour or some sugar and then fold in very gently, just near the end of mixing. Don't over mix..as they will turn the whole muffin streaky blue. Remember, over-mixing also takes away the rustic texture .. ... unless of course, you prefer that ... then... by all means, just mix away. I prefer muffins with a rustic appearance.

by noon it felt like a soup day ....

We had this a couple of days ago, but it melted right away ...










Today began as a pretty benign type of day ... some sun, some cloud ... but, then the wind kicked up and must have been gusting to about 60 or 70 kph ! All of a sudden a huge black cloud rolled right over our heads; it looked so ominous ... but,.... nothing. The wild wind blew it away in about an hour. That was it... but, meanwhile, I had decided it would be a cool evening and perfect for soup. Hahahah... we could have had sandwiches on the patio.... but seriously, it is not quite that warm and the soup was deeelish !! Greg said as soon as he came in the door.... oh, yum... I smell soup ...aaaanddddd... no, no.... don't tell me.... mmmm... apple cobbler!! What a nose that guy has! Sure can't fool him.

This is a combination of two different corn soup/chowder recipes with a few of my own flourishes, as usual. You know how it goes right? a recipe is just yer basic guidelines don'tcha know? Sometimes you have all the ingredients..sometimes ya don't. So, feel free to improvise (especially with soups...they are absolutely perfect for that) This recipe is fairly spicy and I like to serve it with a whole wheat or multi grain bun or bread... no need for extra spicy breads or overly flavorful sandwiches if you are having accompaniments for a hungry man! don't forget though..if you are not into spicy...just leave out some of the peppery stuff... make it a bit more subtle.... but...do make it okay?












Corn and Sausage Chowder

2 Tbsp. butter

1 small onion (sliced or diced .. your preference)

1 small sweet red pepper, chopped

2 medium to large potatoes

1/4 cup all purpose flour

1/2 tsp. dry mustard

2 – 2 1/2 cups chicken broth or bouillon

1/2 tsp. each of paprika and salt

1/4 tsp. crushed pepper flakes or cayenne pepper (optional)

1 bay leaf

1/4 tsp. freshly ground black pepper

Sprinkle of sweet basil or some other spices of choice (like Herbs de Provence)

12 oz. can whole kernel corn, drained or

1-1/2 cups frozen whole kernel corn

2 cups homogenized milk

1/2 to 1 cup grated cheese (optional)

One cooked spicy sausage cut into slices or diced.

Melt butter in large saucepan over medium heat. Add onion and half the sweet pepper. Cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Meanwhile, peel potatoes, if you wish, and dice.

Stirring constantly, slowly sprinkle onion mixture with flour, then mustard. Continuing to stir, gradually pour in broth. Then, add seasonings. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Then, stir in potatoes and corn. Cook, stirring often, just until mixture comes to a boil. Cover, reduce heat to low and simmer, stirring occasionally, ‘til potatoes are tender, about 15 to 20 mins. Add diced sausage soon after adding potatoes so it has time to infuse the soup with extra flavour.

Increase heat to medium. Stir in milk and remaining sweet pepper. Do not let chowder boil. When hot, sprinkle in cheese if using, and stir ‘til melted. Serve immediately, sprinkle with thinly sliced green onions for an attractive garnish.

Remember "plan-overs"?

Those lovely frozen dinners I make from what some folks call leftovers?

We never have any leftovers around here. No bits and pieces to put in the 'fridge and forget about, or wonder what to do with for days so we don't feel guilty wasting perfectly good food. Usually, I plan to make more than enough at a few meals during a week; ... then divvy up the remainder after supper to make perfect plan-over meals. This week, after wrecking my back lifting my end of a bathtub in and out of its slot one too many times .... it is absolutely wonderful to just hobble to the freezer and choose supper from the stack of containers. Thaw in microwave until it can be turned out onto a plate and then cover with a lid and nuke some more til hot and enjoy !! No mess, no pots, no clean up....no lurching around the kitchen, trying to cook something when I can hardly sit, stand or walk.



and look .... how inviting is this for a lovely little chicken dinner from that amazingly moist chicken we had a few weeks ago!

Biscotti Toscani

1/2 cup chopped toasted almonds

1/3 cup butter

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp grated orange zest

2 1/4 cups all purpose flour

1 1/2 tsp baking powder

1/8 tsp nutmeg

1/4 tsp salt

(optional : I like to add a sprinkle of chopped dried cranberries)

In mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In another bowl combine the flour, baking powder, nutmeg and salt (if using). Add to the creamed mixture, mixing until blended. Fold almonds into the mix by hand. If you choose to add some cranberries now is the time for those as well.

Divide dough in half. Place on greased and floured baking sheet (or use parchment paper on sheet .. so much easier) and form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 F (160 C) oven for 25 mins. or til golden brown. Transfer from baking sheet to a rack to let cool for about 10 mins or so. Be a bit careful as they are fragile enough to crack apart at this stage. If using parchment paper it is easy to transfer them to the rack just by sliding the paper off tray and onto rack…then take the paper out from under them as it seems to keep them moist if left. You almost need them to dry a bit before attempting to slice them. Though, having said that… test them for yourself a few times ….see which you prefer.

Place on cutting board and using serrated knife, slice diagonally at 45 degree angle about 1/2 inch thick. Lay slices flat on the baking sheet and return to oven for about 10 minutes, turning them over once, to dry slightly. Let cool on rack. Store in tightly covered container. Makes about 2 dozen.

Tip: make sure you have a good serrated knife or you will have the edges breaking and crumbling on all of the slices. I have two serrated knives and neither is straight. I can’t figure out how they warp or bend somehow….surely they must have been straight at one time?

My personal preference? …. A hacksaw. Yep. You read it right. I have my very own. I call it my Biscotti Blade and I am sure they should sell them. However, since I am too stupid and/or lazy to figure out how to manufacture and market the idea…somebody get on it. How about a cute little copper or brass handle and a lovely shiny blade? Anyway… check out my great slices with their perfect edges. No crumbling at the ends either. I love my new idea.!

This recipe was given to me years ago and I am sorry to say I am not sure where it actually comes from. If you don’t have an orange handy, it is equally delicious without the zest.. and with or without nuts for that matter. … it can be for everyday or you can dress it up and use it for Christmas or a special occasion. I happen to dress mine in cranberries all the time just because I like them …

same recipe, different blog...

But, it is worth seeing twice! This is one delicious way to do a chicken.
Yesterday was Thanksgiving here in Canada. Nothing like the U.S. Thanksgiving celebrations as far as I have ever seen. However, we usually have a special meal ... sometimes visit with relatives or friends ... sometimes not ... just depends on where everybody is at the time.
It just doesn't seem that big a deal somehow.

Sunday, I made a great little chicken for supper .... and yesterday we had a wonderful lazy day and a great second chicken dinner. Yum ...

My new easy way with chicken:

Season the cavity with salt and pepper.
Stuff the cavity with chunks of onion, 4 or so garlic cloves and a lemon cut in chunks.
Tuck in the legs or tie them up.
Rub chicken with butter, and season with paprika, basil or Herbs De Provence (or your choice).
Cover roasting pan for most of cooking time ... basting with juices occasionally.
Take off lid for last 20 mins or half hour to crisp and brown skin.
Take out of juice, plate and tent with foil til ready to serve.

Meanwhile ... put pan on heat ...spoon off some of the fat, scrape up brown bits... add water, salt and pepper and bring to boil. Add a bit more water with flour dissolved in it to thicken and stir while boiling..then simmer for a bit til no taste of starch .... et voila ! wonderful gravy too.

This method of cooking gives the most succulent, moist, chicken I have ever tasted! Add a big bowl of creamy mashed potatoes, some steamed veggies and you have an amazing dinner.


I had some time to do a bit of baking too and got a few batches of muffins and some Cranberry/Almond/Orange biscotti done. I will get the recipe for the biscotti done up later today and post that. Freezer is full of nummy stuff for lunches now.....