Sunday, February 26, 2012

Italian BBQ Chicken with Polenta

Chicken breast, thigh/leg with bone in (I used 8 chicken thighs for this recipe)
Salt and pepper
1 teaspoon poultry seasoning
2 tbsp. olive oil
1 slice of pancetta or bacon chopped (optional)
1/2 med. red onion, chopped
1 clove of garlic, finely chopped
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tsp. Worcestershire sauce
1/2 cup tomato sauce
1 cup chicken stock
1/2 cup milk
1/3 cup quick cooking polenta
1 tbsp. butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
A few basil leaves, torn

Preheat oven to 400 degrees. Place a baking sheet in the oven to heat.

Season the chicken liberally with salt and pepper and poultry seasoning. Heat 1 tbsp. olive oil in skillet and brown the chicken for a few minutes on each side ( I cooked a little longer) and transfer to heated baking sheet and place in oven, Roast the chicken for 15 minutes or until the juices run clear.

Meanwhile, add remaining 1 tbsp olive oil ( I didn't add, removed the grease from pan until 1 tbsp. was left) and add pancetta or bacon and cook until crisp. Add onion and garlic to pan and cook for 5 minutes. Add the vinegar, brown sugar, Worcestershire, tomato sauce and 1/2 cup of chicken stock and simmer on low heat for at least 5 minutes.

Bring remaining 1/2 cup chicken stock and the milk to a boil in a sauce pot and whisk in polenta and season with salt and pepper and cook whisking for 2 to 3 minutes, until it thickens. Sir in butter and cheese and remove from heat.

Serve the chicken over the polenta, topped with the barbecue sauce and basil.

Note--May want to double the polenta - 4 servings.


Tuesday, February 16, 2010

Here is a recipe that Ernie requested from my mom.

I haven't had this but mom cooks it at Gail's when she goes to visit. Ernie said that Ta'haia loved it so he would like to cook it for her, she's pretty picky.

Mediterranean Beef Toss
serves 4.

1 red onion, peeled
2 small zucchinis
1 green pepper
1 28 oz can tomatoes, it says drained but mom doesn't
1 1/2 tbsp oil
1/2 lb ground beef
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1 tbsp balsamic or red wine vinegar
1 tsp dried leaf thyme
1 tsp dried sage, mom uses dried basil

Cut onion into thin wedges, keeping root end intact. Slice zucchinis into thin rounds. Cut green pepper into 1" chunks. Coarsely chop tomatoes. Heat 1 tbsp of oil in a large frying pan set over medium heat. Add beef, garlic and 1/2 tsp each of salt and pepper. Stir often until meat is no longer pink, about 5 minutes. Then remove from pan.
Add remaining oil to pan, add onion and cook stirring often, for 2 minutes. Add zucchinis and green pepper. Stir fry until zucchinis start to brown, from 3 to 5 minutes. Stir in tomatoes, vinegar, thyme, sage (basil) and remaining 1/2 tsp of salt. stir until hot, about 2 minutes.
Serve with rice noodles or big crusty buns.

Tuesday, January 19, 2010

Easy, Breezy, Cheesy

Baked Risotto with Asparagus and Spinach

Great on it's own for a veggie night or a supper side dish.

1 tbsp. olive oil
1 cup finely chopped onion, sautee onion in the oil and add
1 cup of arborio rice, mix well

add 1 bag of spinach and cook until wilts

add 2 cups chicken or veggie broth, simmer for 7 minutes

add 1/4 cup grated paremesan cheese and pour mixture into a greased dish

cover and bake at 400 for 15 minutes

add 1 1/2 cups of sliced asparagus to the rice and 1/4 cup more cheese, stir, cover and bake 15 minutes more

Very tasty and looks great!

Friday, January 15, 2010

Spice Up Those Breasts!

I made this the other night for supper. A nice flavour change to the standard freezer staple - boneless chicken breasts. A bit of an exotic, middle eastern flavour.

Lemon Spiced Chicken

Into a large ziploc bag add:

1/4 lemon juice, honey
2 tbsp soy sauce, rice vinegar, olive oil
1 tbsp fresh ginger, ketchup, grated lemon rind
1/2 tsp cumin, cinnamon, paprika
salt and pepper
- Mix well in the ziploc bag and add your chicken breasts

Let marinate for at least 2 hours or overnight, turning occasionally

Place chicken slights apart in a single layer in a shallow pan
Drizzle the marinade over
Bake at 400 for 35-40 minutes until done, basting with the sauce a couple of times

I used a little cornstarch thickner at the end to have a thicker sauce,

I served this with brown rice fried. (Diane, I love the sun brown rice you put me onto last visit to Winnipeg!)


Wednesday, January 13, 2010

Cranberry Swirl Cheesecake With Cranberry-Raspberry Compote

Thought I'd share the dessert I served during our Christmas dinner.

Serves 12

For Cranberry Puree
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tbsp. grated orange peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 tsp. vanilla extract

For Crust
Nonstick vegetable spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies (I used ginger snap cookies)
2 tbsp. sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

For Filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tbsp. vanilla extract

Make Cranberry Puree
Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl (I did not do this step). Refrigerate at least 6 hours.

Make Crust
Spray 10-inch diameter springform pan with 2 3/4-inch high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter, blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.

Make Filling
Position rack in center of oven and preheat to 350 degrees F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.

Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.

Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated).

Remove pan sides. Serve cake with Cranberry-Raspberry Compote.


Cranberry-Raspberry Compote (Yields 2 cups)
1 12ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tbsp. fresh lemon juice
2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. vanilla extract

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated).

Monday, December 28, 2009

New Favourite Appetizer


Hope everyone's Christmas went well, and everyone's belly was full. We had a nice, but quieter couple of days of meeting and eating here in Winnipeg. This is a new recipe I tried and will definately put in my regular appetizer tray.

Chicken & Brie Croustini

4 boneless, skiless chicken breasts (or you could use leftover chicken/turkey)
2 tbsp canola oil
salt and pepper


2 cloves garlic, peeled and sliced in half
1/4 cup mayonnaise
8 oz Brie cheese
2 cups arugula
1/3 cup tart fruit preserve ( I used a spicey raspberry jelly I had, use something with a little kick)

Brush chicken breasts with oil and season and broil until done (about 7 min. each side)
Let coo and slice on the diagonal into 1/4 slices
(you can do this step the day before, or use your leftovers)

Rub one side of each croustini toast with garlic and spread a little of the mayo.
Top with a few arugula leaves and then one or two slices of chicken
Slice brie into thin slices, leaving the rind on and place on top of chicken.
Place chicken brie croustini under broiler for 5-7 minutes until cheese is melted and bubbling
Transfer to a platter and top with a spoonful of preserve, serve warm.

Happy New Year Everyone!

Sunday, December 20, 2009

Yay, we're back!!

Yahoo, I hadn't checked back to see if anyone was here, thank you!!
I just started my Christmas baking today, I have 5 kinds of cookies baked, and am hoping the salted chocolate caramels I made before dinner, will set, new recipe. Here's a yummy, easy little sweet treat!

Peppermint Meringues


  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 2 peppermint candy canes, crushed


  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
  2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Season's Eatings!


I'm glad the Bistro has re-opened. I'm with you Kim on the New Year's Resolution. Like everyone, I have been busy getting the favourites ready to cook over the holiday. It will be nice to add something new. Enjoy the Holidays and looking forward to the recipes!

Saturday, December 19, 2009

Back to blogging

Pegg - thanks for the boost - I really liked the idea of this blog and it's been neglected. I have some good recipes to share. Not sure if I'll get any up before New Years, but one of my January resolutions is to get back to the blog. Maybe we can start by sharing some of our favorite sweets / appetizers that we had over Christmas so next year we'll be all set. We can make a holiday recipe blog book. Merry Christmas to all!!

Friday, December 18, 2009

Christmas Party

I had my annual Christmas party last night and decided to make this dip that my sister-in-law had given me a couple of years ago. It was yummy!!!

Curry Mango Dip

1 package cream cheese
2 tbsp. milk or cream
1 tsp. curry
1 tsp. tumeric

1/2 jar mango chutney
1/2 jar red pepper jelly

Topping: 1/2 cup toasted pine nuts
1/2 cup raisins
chopped green onion

Beat cream cheese with milk, then add curry and tumeric. Spread on a platter. Mix chutney and red pepper jelly together for a second layer. Spread pine nuts, the raisins and onion over the top.

Thursday, December 10, 2009

Hello Out There.....

It has been a long long time since any one posted here. Should we try this again? Get this blog rolling?
Is anyone else interested, I know Kim has her hands full with three little ones?

Thursday, March 12, 2009

Georgie's Soup - Soooooooooo Good

Georgie’s Spicy Potato Soup
1 pound ground beef
4 cups cubed peeled potatoes (1/2-in cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce ( I add a little more )
In a Dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).

Thursday, January 29, 2009

Hey Everyone:

Glad you wrote Kim, our computer crashed just before Christmas and only got the new one last week. So it is good to see everyone back on.

Your potluck at Pegg's sounds like a good time. Don't forget to invite Mr. Merlot, he is very wise to have over, and often!

I've discovered the magazine Cook's Illustrated. Anyone else seen it? What a valuable resource to have in your kitchen. Only published 6 times a year, but it is a magazine that is often used by professional chefs. Ina Garten has written about her use of the magazine. I would definately recommend this one to check out, you'll see why. They also have a website, but you need to subscribe to be able to see the recipes.

Bistro 305 is back!!!

Hey everyone - after a long break, recipes are back on the blog and I want to get our sharing going. I think I have figured out how to have those who don't check everyday emailed when there is a new post. Check out the new recipes my mom has posted and I will be putting some new ones on in the next few days.


Is anybody out there? Helloooo, I am hearing my own voice echoing in this blog...
Has everyone abandoned ship???