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Kudos to all the courageous women out there. I certainly have been blessed to know some courageous female role models. If you enjoy the culinary world like I do, what does courageous in the kitchen mean to you? It doesn’t matter if you boil water for mac and cheese or forage your own epicurean delights, all of us can go outside our comfort zone when it comes to food. What’s the worst thing that could happen? You could melt your blender to your stove top, which ignites into an electrical fire 15 minutes before you are hosting playgroup.(true story) Sometimes “happy accidents” in cooking make for the best stories. Even after cooking for 50 years, I can still make a blunder (recently it was these blueberry muffins, which I have made many times). I was inspired by the chicken curry salad from “Just Local Food Coop” in Eau Claire to create the other recipe. Life’s not perfect, and neither is cooking! Enjoy the ride.
~Bon appetit, Lanette
Jordan Marsh’s Blueberry Muffins
Ingredients
- ½ cup softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries, washed, drained and picked over
- 3 teaspoons sugar
Directions
Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Curry Chicken Salad with Wild Rice
Ingredients
- 2 breasts shredded chicken (done in Instapot)
- ½ cup cooked local wild rice
- ½ cup walnuts
- 1 small local Honey Crisp apple sliced
- ½ cup chopped celery
- 1 cup craisins
- 1 cup Mayo
- 1 cup sour cream
- 2 T curry powder
- 1 tsp salt
- 1 T honey
- 1 tsp lime juice
Directions
Combine last 6 ingredients until blended and mix in remaining ingredients. You can serve in on bread, cucumbers lettuce cups or plain!!
