Azoresgal~Life on an Island

Around at our house, we have been getting ready for Halloween. We have been busy carving the Jack-o-Lanterns, scooping out the seeds, to roast. This year to hand out, as treats, I made some "mummy" chocolate bars, and I could not resist baking some Halloween cupcakes ! Right now I have a pot of soup on the stove, to warm the bellies of my Goblins, and after dinner as soon as its dark out, we will go "trick-or-treating"! So please excuse me as I go and get them ready........I will post pics of their costumes, tomorrow !! xo,Diana

This is one of our favorites, around our table. I like chicken thighs, it's a lovely meat, thats tasty, and not as expensive as the breast meat. You could easily prepare this the night before, or early in the morning, put everyting in the plastic zipper bag, and let it marinate. You could  use chicken legs, and the skin can also be removed, from either piece of meat. I served these with some spaghetti and this peanut sauce , they are really great with rice too. Hope you give them a try ! olive oil, garlic, soy sauce, honey, and ginger add chicken thighs, and ingredients, into a zipper bag place thighs in a baking dish bake @ 200º for 40-50 minutes Honey Soy Baked Thighs 3 tablespoons  olive oil 1/4 cup soy sauce 1/4 cup honey 3 garlic cloves 1 tablespoon grated fresh ginger or 1 teaspoon dry ginger ( optional) 6 bone-in chicken thighs 1. Preheat the oven to  200/375F. 2. In a small bowl combine the olive oil, soy sauce, honey...

Baked these early this morning, around 7am. It was so dark, windy and rainy out, I though it might be a nice way to put a smile on everyones face, before starting their day. They are easy peasy to make, mixed in one bowl, and use basic ingredients. No step by step pictures, again because of the poor natural light who am I kidding ,it was pitch black outside   in the kitchen at that hour. Hope you give them a try, they are really good. Pumpkin Muffins ( from Smitten Kitchen ) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup canned solid-pack pumpkin (from a 15 ounce can) 1/3 cup vegetable oil 2 large eggs 1 teaspoon pumpkin-pie spice 1 1/4 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon +  1 tablespoon sugar (1 1/2 teaspoons ground cinnamon +  1/2 teaspoon ground nutmeg+ 1/4 teaspoon ground cloves+ 1/2 teaspoon ground ginger)----» use instead of pumpkin spice Put oven in middle position and preheat oven to 350°...

This is such a wonderful soup, smooth and creamy, and can be eaten hot or cold (we prefer it hot).  I never make this soup, without ever thinking of my husband's grandmother. I first made this soup, almost 15 years ago, shortly after we were married, and the "inlaws" came to dinner. Mr. G's grandmother, was also invited. I know that when I served the soup, she absolutley loved it, and commented that she was so happy her grandson, had married a great cook. At 23, to hear this from the family matriarch, was a real compliment. She was always very kind to me, and never, ever spared the lovely comments. I just always knew she was on my side, cheering me on, every chance she got. So everytime I make this soup, I remember her, and the sweet woman she was.     butter, leeks, potatoes, cream   sauté the leeks in butter   add the chopped potatoes   cover potatoes with boiling water/or chicken stock   cook till p...

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”-Jim Davis ... I have made this same pumpkin pie for so very long, the recipe came from the back of a can of condensed milk. It has become one of my families favorites, last year I decided I would make a pumpkin cheese cake instead of pie, my oldest son was so upset. This year while preparing for our thanksgiving meal, he asked me to please not change dessert, and just make a yummy pumpkin pie......so I did. I made my own pie crust , but, if you like, you can use a store bought one. I hope this becomes a favorite around your table too. Pumpkin Pie     ( Eaglebrand recipe) Ingredients 1 (16 ounce) can pumpkin  or 2 cups cooked pumpkin 1  can  Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust or a homemade crust Directions Preheat o...

"Do one thing every day that scares you." Eleanor Roosevelt Since moving to this wonderful little island, 14 years ago, I have hosted a Canadian Thanksgiving Dinner, every year. This year was no different, I went and bought everything I needed, got all my and our guests favorite recipes organized, picked out my linens, and tablewear. Had the children, do a place card craft, for everyones names. Like I said everything according to plan, except this year one day before, the big dinner, I had the brilliant but oh so very scary and last minute, what the heck was I thinking idea, to cook the gigantic 22 pound turkey in the brick oven !!!!!!  What ??? Who does that, decide to try something new last minute, knowing perfectly well, that if it all goes wrong, your guests  will be eating cereal instead of turkey. Well, with the help of  my wonderful Mr.G, and the fear of  failure God instilled in me, we set out on the adventure. Heating th...

This was the first time I ever made pumpkin jam, I am so pleased with how it turned out. I made two jars, with the recipe below, I think perhaps next time, maybe I might add some ginger, or even better some vanilla beans. We have been noshing away crackers, cheese and the pumpkin jam. I will have to make some more very soon ! And again I think this would be a wonderful christmas gift for someone. Hope you all have a fantastic weekend. pumpkin,sugar,water,lemon juice,cinnamon sticks shred/grate or chop up very finely the pumpkin into a thick bottom pan, add all the ingredients bring to a boil, and then simmer the simmer time, will vary, it could take from 1/2 hour to an hour, till the jam cooks, and thickens, due to the water content of the pumpkin, and the humidity in the air..........mine took 1 hour, spoon into hot sterilized jars, cover and cool my little slaves helpers, cleaning jars ! we ate ours with crackers and Brie cheese..........DELISH Pum...

Chutney  a sweet and sour condiment, like a relish, originating from India. C hutney contains fruit and sugar to give it a sweet taste, and vinegar and onions to give it a sour flavor. The ingredients are mixed together and then simmered slowly. There are many variations of spices, giving it a hot and spicy flavor too. It's fantastic, with meats and cheeses, for dinner or a snack. This one came out perfect, it was something, that was on my "culinary to try list", I am glad I finally made some, it was fantastic with the pork chops we had for dinner. I think I may make some for Christmas, to give as gifts, and keep some for ourselves. shallots, red plums, sugar, cinnamon sticks, olive oil and vinegar chop up the plums, removing the pits, and leaving the skins on slice up the shallots sauté the shallots in olive oil add the sugar, vinegar, water and cinnamon sticks ( because I am a rebel I added in some cloves, and a cup of dried cranberries)...

I had some leftover plums, sitting in the fruit basket, waiting to be used up. Plums aren't at there best now, they are quite sour. So tucking them in the lunch boxes, and sending them to work or school to be eaten up, was not an option. I decided on a Plum Crisp, I used the recipe for the Strawberry Crisp  I made in the summer. Seeing as there were only about 12 little lonely plums, I halved the crisp topping, and baked it in little ramekins. I have to say , I was glad I did not, let them go to waste, and my family was very happy to have some dessert for after dinner. xo,Diana

As I am writing this post, my stomach is growling. This meal was out of this world. My husband remarked, it felt like it was Christmas Day. I like to cook with pork tenderloin, it is a wonderful cut of meat. Yes it is a little more expensive, but considering, it is a clean piece of meat, with no bones, and you can never mess it up, I would say it's worth the money. This marinade, is simple, and comes together quickly, you could prepare this the night before, or in the morning before you go to work. Then roast or grill them for dinner. I prepared these in the oven, but next time I want to get my wonderful Mr.G to  BBQ them for sure. I served these along side the Stuffed Potimarron, and some rice, the whole family loved it. If you get a chance, give it a try. ingredients, salt,garlic,pepper,balsamic vinegar,olive oil,2 tenderloin into a bowl, mix all you ingredients, add the tenderloin, and let marinate brown the tenderloin in some olive oil (yes it will splatte...