Tuscan Lemon Muffin
(taken from cooking light magazine may 2011 edition)
1 3/4 cup all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind (i used a little bit more of the rind s well as the juice)
2 tablespoon fresh lemon juice
1 egg lightly beaten
cooking spray
2 tablespoons turbinado sugar (the big crystal kind)
1) preheat oven to 375 degrees
2) combine flour and next 3 ingredients (through salt), make a well in center.
3) mix ricotta and next 5 ingredients (through egg). add mixture to flour mix, stirring until moist.
4) place 12 muffin liners in tin and spray with cooking spray. scoop batter into sprayed liners, sprinkle with turbinado sugar.
5) bake 16 minutes or until toothpick comes out clean. cool 5 minutes in pan then remove muffins to cooling rack.
Accidental Turkey
(taken from food network magazine november 2012 edition)
salt & pepper
1 tablespoon minced fresh rosemary leaves
grated zest of one lemon
1 (12-14 pound) turkey
1 large yellow onion unpeeled and cut into eighths
1 lemon quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) butter unsalted melted
(i used all dried herbs and just eyed it to how much i wanted on it)
1) now the recipe says to coat the turkey with the melted butter and herbs a few days before when turkey is thawed, let it marinate in fridge. but i just brushed the butter on and sprinkled the herbs on it just before i put it in the oven - it was a last minute turkey.
2) preheat oven to 450 degrees, make sure oven is clean.
3) place the onion, lemon & thyme in cavity of turkey.
4)roast turkey for 45 minutes. lower temp of oven to 325 degrees and then roast for another hour.
5) remove from oven and cover with foil, let rest for 20-30 minutes. carve.
hope you like!
