Yes, I occasionally cook...

Last weekend I got inspired and wanted to try some new recipes. The funny thing is that both came from "Southern" magazines (yes...magazines...again!). I made Southern Living magazine's Corn-and-Crab* Chowder with Southern Lady's homemade Garlic Cheddar Muffins. Oh my, they were yummy and so nice for an early fall dinner.

*The Corn-and-Crab Chowder gave the option of using a pound of peeled and cooked shrimp instead of the crab meat and that is what I opted for (which was about a $12 difference in the cost of the meal).

I am, admittedly not a gourmet, but this meal turned out so good! It is definitely a "company meal"!


Garlic Cheddar Muffins

* from September/October 2007 Southern Lady magazine, page 70

makes 12

1 Tablespoon Olive Oil
¼ Cup Butter
¼ Cup Chopped Fresh Chives
1-½ teaspoons Minced Garlic
2 Cups Baking Mix
1 Cup Grated Extra Sharp Cheddar Cheese
¼ teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper
1 Cup Buttermilk

• Preheat oven to 350 degrees. Grease a 12-cup muffin pan with olive oil.


• In a small saucepan, melt butter over medium heat. Add chives and garlic, and cook for 2 minutes; remove from heat and set aside


• In a medium bowl, combine baking mix, cheese, garlic powder, and pepper. In a separate bowl, combine buttermilk and butter mixture. Add buttermilk mixture to baking mixture, stirring until dry ingredients are moistened. Let batter stand for 5 minutes.


• Evenly spoon batter into prepared muffin pan. Bake for 30 minutes, until golden brown. Cool in pan for 5 minutes before removing.

NOTE: I brushed on a bit of melted butter mixed with garlic before serving.

Corn-and-Crab Chowder

*from October 2007 Southern Living, page 102

6 Bacon Slices
2 Celery Ribs, Diced
1 Medium-size Green Bell Pepper, Diced
1 Medium Onion, Diced
1 Jalapeño Pepper, Seeded and Diced
1 (32 oz) Container Chicken Broth
3 Tablespoons All-Purpose Flour
3 Cups Fresh Corn Kernels (6 ears)
1 lb. Fresh Lump Crab Meat, Drained and Picked***
1 Cup Whipping Cream
¼ Cup Chopped Fresh Cilantro
½ Teaspoon Salt
¼ Teaspoon Pepper
Oyster Crackers
Garnish: Chopped Fresh Cilantro

• Cook bacon in Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch Oven. Crumble bacon and set aside.


• Saute' celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.


• Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crab meat (or shrimp) and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated.


• Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

***1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.