I just can't bear to...

change these photos. I absolutely adore that kitchen! I also love that Good Morning picture! What can I say, I may just leave them there for a while. So, if the picture doesn't change for a bit...have patience with me. I am enjoying them. :-)

I feel like having something tasty for breakfast today. This isn't terribly diet friendly but I am going have a small portion and decrease my calories. Sometimes, you just have to live a little! Here's what I am making:

Baked Apple and Raisin Compote

Ingredients

1 cup dried cranberries
1 cup raisins
1 1/2 cups coarsely chopped walnuts << I am using pecans
1/2 cup packed brown sugar << I am using Splenda Brown Sugar
1/2 cup water
2 teaspoons ground cinnamon
1 teaspoon pumpkin spices
6 Gala Apples, cored and chopped (about 3 pounds)

Instructions

1. Preheat the oven to 450°. Coat a baking dish with cooking spray.

2. In a medium bowl combine all the ingredients.Stir well to combine.

3. Bake for 25 minutes or until the apples are soft and tender.

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Larry and I watched a taped episode of Michael Smith's new show yesterday and I fell in love with his recipe for one of his dishes. When we get back from the US, I will definitely throw this into the meal planning:

Michael Smith's French Onion Chicken Stew
Yield : 4 servings

A great twist on French onion soup!

Ingredients

8 chicken thighs
1/4 cup whole wheat flour
2 tablespoons vegetable oil
2 tablespoons butter
2-3 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh thyme
10-12 small onions, sliced
4 cups real chicken broth
1/2 cup sherry
1 bay leaf
1 16-oz bag baby spinach

Directions

1. In a large skillet over medium high heat, splash in a pool of vegetable oil then add the butter to the center of the oil. This will help add the flavour of butter without burning the butter. Dredge the chicken pieces in the flour, dust off any excess, carefully position in to the skillet and brown on all sides, doing so in batches if necessary. Reserve the chicken pieces on a plate.

2. Turning your attention to the onions, toss them with the bay leaf, thyme, salt and pepper. Add half the onion mixture to your slow cooker. Pile in all the browned chicken. Layer on the remaining onions. Pour on the chicken broth and sherry. Cover and cook for 6 hours on high or 8 hours on low. Before serving, pull the bones from the chicken, stir in the spinach. Stir to wilt the spinach, serve and share.

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And before I close off for today, I have some pictures to share. The first one I call, "Those Were The Days".

Here's a little something to brighten up the dark and gloomy winter days:

And a thought to close on: