Margaret
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
Croustini
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!
Monday, December 28, 2009
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
Ingredients
Directions
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- 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.
- 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!
Margaret
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!
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.
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
Ingredients:
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 )
Directions:
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).
Ingredients:
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 )
Directions:
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.
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.
Helloooooo
Is anybody out there? Helloooo, I am hearing my own voice echoing in this blog...
Has everyone abandoned ship???
I'm back ... Try these new recipes
After my hiatus from our blog, thought I should share the following new recipes I tried and liked.
Grilled Chicken with Wheat Berry Salad
For the Salad:
1 cup wheat berries
8 cups water
1/2 cup toasted walnuts
1 medium Granny Smith Apple, peeled and chopped
1 celery stalk, finely diced
1/2 cup golden raisins or dried cranberries
1 cup seedless grapes, halved
1 green onion, finely chopped
2 Tbsp. chopped fresh parsley
Salt and pepper to taste
For the Meat:
6 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 Tbsp lemon juice
1 tsp. curry paste or powder
For the Salad Dressing:
1/4 cup cider vinegar
1/4 cup apple juice
1 Tbsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp curry powder
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup canola oil
To Prepare Salad:
In a large bowl, completely cover the wheat berries with 2 inches of water. Soak for at least 8 hours or preferably overnight.
Drain the berries and bring 8 cups of water to boil in a large pot. Add the wheat berries and cook until tender (al dente) approximately 30 to 4o minutes. Drain and rinse lightly with cool water. Drain again and place the wheat berries in a large mixing bow. and season with salt and pepper. Add the walnuts, apple, celery, raisins, seedless grapes, green onion and parsley. In a small bowl, mix the cider vinegar, apple juice, honey, salt, cinnamon, curry power, black pepper, nutmeg and canola oil. Pour the dressing mixture over the wheat berries and stir to combine. Refrigerate until ready to serve.
Place the chicken in a non-reactive bowl. Combine the vegetable oil, lemon juice and curry past. Pour over the chicken and marinate, refrigerated, for at least one and up to 8 hours.
To Prepare Meat:
Preheat the grill. Cook the chicken until just cooked through, depending on the thickness, 6 to 8 minutes per side. Remove from the heat and serve with the salad.
NOTE: I made the following changes, I fried the chicken with salt and pepper, chopped and added to the wheat berry mixture. I omitted the cinnamon and added another stalk of celery. I added another 1/2 tsp of curry powder to the mix. I omitted the parsley, because I didn't have any. It was delicious.
Granola Bars
2 cups rolled oats (not instant)
1 cup chopped or whole unsalted peanuts
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisin or dried cranberries
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 large egg
Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper, so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot, over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.
Honey-Almond Granola
4 cups large flake rolled oats
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup unsweetened large flake coconut
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsalted almonds, roughly chopped
1/2 cup honey
1/4 cup vegetable oil
1-1/2 tsp vanilla extract
1 cup golden raisins
1 cup dried cranberries
1/2 cup dried currants
Pre-heat oven to 325 F. Have ready 2 heavy-duty baking sheets
Stir together rolled oats, oat bran, wheat germ, coconut, sunflower and sesame seeds and almonds in a large bowl and set aside.
Heat the honey until melted. Add the vegetable oil and vanilla extract to the melted honey and stir until combined. Pour over the rolled-oat mixture and stir until the grains are evenly coated with the honey mixture.
Divide the ingredients between the two baking sheets. Place in the oven and bake for 25 minutes, stirring every five minutes. When ready, the oats should start to turn a light brown. Remove from the and place the oat mixture in a large bowl.
Stir the raisins, cranberries, and currants in a separate bowl. Then, mix into the oat mixture until the fruit and oats are well combined. When completely cooled, store in an airtight container. Keeps up to four weeks.
NOTE: Made a few changes, added pumpkin seeds and dried cherries instead of raisins and currants. Dried bananas are also a good addition. I also put the mixture on one large baking sheet.
Grilled Chicken with Wheat Berry Salad
For the Salad:
1 cup wheat berries
8 cups water
1/2 cup toasted walnuts
1 medium Granny Smith Apple, peeled and chopped
1 celery stalk, finely diced
1/2 cup golden raisins or dried cranberries
1 cup seedless grapes, halved
1 green onion, finely chopped
2 Tbsp. chopped fresh parsley
Salt and pepper to taste
For the Meat:
6 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 Tbsp lemon juice
1 tsp. curry paste or powder
For the Salad Dressing:
1/4 cup cider vinegar
1/4 cup apple juice
1 Tbsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp curry powder
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup canola oil
To Prepare Salad:
In a large bowl, completely cover the wheat berries with 2 inches of water. Soak for at least 8 hours or preferably overnight.
Drain the berries and bring 8 cups of water to boil in a large pot. Add the wheat berries and cook until tender (al dente) approximately 30 to 4o minutes. Drain and rinse lightly with cool water. Drain again and place the wheat berries in a large mixing bow. and season with salt and pepper. Add the walnuts, apple, celery, raisins, seedless grapes, green onion and parsley. In a small bowl, mix the cider vinegar, apple juice, honey, salt, cinnamon, curry power, black pepper, nutmeg and canola oil. Pour the dressing mixture over the wheat berries and stir to combine. Refrigerate until ready to serve.
Place the chicken in a non-reactive bowl. Combine the vegetable oil, lemon juice and curry past. Pour over the chicken and marinate, refrigerated, for at least one and up to 8 hours.
To Prepare Meat:
Preheat the grill. Cook the chicken until just cooked through, depending on the thickness, 6 to 8 minutes per side. Remove from the heat and serve with the salad.
NOTE: I made the following changes, I fried the chicken with salt and pepper, chopped and added to the wheat berry mixture. I omitted the cinnamon and added another stalk of celery. I added another 1/2 tsp of curry powder to the mix. I omitted the parsley, because I didn't have any. It was delicious.
Granola Bars
2 cups rolled oats (not instant)
1 cup chopped or whole unsalted peanuts
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisin or dried cranberries
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 large egg
Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper, so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot, over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.
Honey-Almond Granola
4 cups large flake rolled oats
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup unsweetened large flake coconut
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsalted almonds, roughly chopped
1/2 cup honey
1/4 cup vegetable oil
1-1/2 tsp vanilla extract
1 cup golden raisins
1 cup dried cranberries
1/2 cup dried currants
Pre-heat oven to 325 F. Have ready 2 heavy-duty baking sheets
Stir together rolled oats, oat bran, wheat germ, coconut, sunflower and sesame seeds and almonds in a large bowl and set aside.
Heat the honey until melted. Add the vegetable oil and vanilla extract to the melted honey and stir until combined. Pour over the rolled-oat mixture and stir until the grains are evenly coated with the honey mixture.
Divide the ingredients between the two baking sheets. Place in the oven and bake for 25 minutes, stirring every five minutes. When ready, the oats should start to turn a light brown. Remove from the and place the oat mixture in a large bowl.
Stir the raisins, cranberries, and currants in a separate bowl. Then, mix into the oat mixture until the fruit and oats are well combined. When completely cooled, store in an airtight container. Keeps up to four weeks.
NOTE: Made a few changes, added pumpkin seeds and dried cherries instead of raisins and currants. Dried bananas are also a good addition. I also put the mixture on one large baking sheet.
Thursday, January 22, 2009
Pot Luck Dinner
Hi, I am still away from home, in London visiting Megan now. I wondered if anyone would be interested in a pot luck dinner next week or the week after at my house? We always say we are going to get together but time slips by and we never do. This past week has been tough for me and made me realize if I want something I have to push for it. Life is precious. Let's get together and eat yummy things!
Post here if you are interested, I will check in to see.
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