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?