The Bourne Bistro

Texas Sheet cake (brownie)

2011-07-06T09:04:00.002-06:00

Here is my recipe for Texas Sheet cake.

2 Cups sugar
2 cups flour
1 cup butter (two sticks)
1 cup water or Postum type drink (pero, caffix, Roma etc Postum is no longer sold so I make do with something else.)
1/4 cup unsweetened cocoa
1 dash salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
4 teaspoons vanilla

Preheat oven to 400
Butter an 11 x 17 jelly roll pan
Mix sugar and flour in a bowl. In a saucepan (large enough to make frosting later) bring to boil the butter, water/postum mix, cocoa and salt. Pour cocoa mixture over flour mixture and stir until combined.

Beat in buttermilk, baking soda, eggs and vanilla. (It is thin not thick like other brownie recipes) Pour into baking pan and bake for 15 minutes. The center is barely set, so very soft. Do not overbake, the center is slightly puffed but will fall if not overbaked when cool.

Frosting

1/2 cup butter
6 tablespoons milk, (I use whole milk)
1/4 cup unsweetened cocoa
3 1/2 cups confectioners' sugar
1 teaspoon vanilla

In the same pan that you cooked the chocolate mixture for the brownie bring to a boil butter, milk and cocoa. Remove from heat and add powdered sugar, and vanilla. Stir until nice and smooth. Pour and spread carefully over the brownie immediately after removing it from the oven. The frosting melts into the cake. Cool and refrigerate if needed.

Enjoy this easy to make and very chocolatey brownie. A favorite at any family gathering.

Mock Mince Pie

2011-03-20T18:02:00.002-06:00

This is a recipe I found in my grandmothers old Better Homes and Garden cookbook. I'm not a mince pie person, but when I saw this recipe I knew that it was a good one and anyone that likes mince or raisin pie it is a keeper. Be prepared, it is very, very rich and a very small sliver is plenty.

Prepare your favorite pastry of a 2 crust 9 inch pie.

In a bowl, mix together 1 1/3 cups sugar, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp ground ginger.

Add 1 1/2 cups finely chopped pared apple, 1 cup raisins, 1/2 cup canned jellied cranberry sauce, broken up, 1/3 c coarsely chopped walnuts, 1 tsp grated orange peel (make sure you use a fresh orange not dried), 1/2 tsp grated lemon peel (fresh like the orange peel) and 1/2 cup lemon juice (fresh not the bottled stuff). Mix well

Line 9 inch pie plate with pastry: fill. Dot with butter. Adjust top crust over filling, tucking edge under rim of bottom crust; seal. Crimp edge. Cut design in top crust for escape of steam.

Bake at 400 for 30 to 35 minutes or till browned. Serve warm. Top with shredded or think slices of Cheddar or sharp cheese if desired.

I made this for Christmas and for those of my family that enjoy mince meat it was a hit. Enjoy.

Coconut Pineapple Chicken

2011-03-20T17:57:00.002-06:00

Soak 4 to 5 chicken breasts in 1/2 cup pineapple juice. (I used skinless chicken thighs.) Put one or 2 tablespoons oil in skillet. (I used coconut oil) Add 1/3 red onion and 1 or 2 tablespoons garlic, lightly saute. Add 1 can chopped pineapple and chicken. Cook chicken, then add 1 can coconut milk. Cook but don't boil. Get it thick on medium

I found this recipe to have lots of potential. It is still a bit flat and could use some perfecting in seasoning. It needs salt, pepper, and probably more pineapple juice. You could use curry, lemon grass, or other Thia spices. I also thought the addition of crystalized ginger would be excellent.

Moroccan Lamb and Lemon Tagine

2011-02-04T17:03:00.002-07:00

I found this recipe in a Costco magazine article by Bruce Aidells, I adapted it using more fresh ingredients rather than the dried in the magazine.

3 pounds boneless leg of lamb, cut into 2 inch chunks
1 1/2 cups finely diced onions
1 tablespoon minced garlic
1 1/2 teaspoons ground ginger (Used fresh grated ginger)
1 Tablespoon paprika
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
Pinch of saffron (optional, I had some in stock)
1 tsp dried mint (I used 1 tbsp fresh mint)
1/4 cup chopped fresh cilantro stems (save leaves for garnish) (This is the only ingredient I was unsure about because I have always been told that cilantro stems are bitter)
1 1/2 cups water
3 carrots, peeled and cut into 1 1/2 inch chunks
1 fresh lemon cut into eighths lengthwise and seeded
1/2 cup fresh lemon juice, plus more to taste
20 kalamata or mild green olives, well washed and pitted
2 cups crookneck squash, or yellow zucchini, cut into 1 1/2 inch chunks or whole okra (or combination of all three) I used the zucchini.
Cilantro leaves for garnish

Combine the first 12 ingredients in a large heavy pot with a lid or a Dutch oven. Add the water: bring to a boil. Reduce the heat to a simmer, cover the pot and cook for 1 to 1 1/2 hours or until the lamb is tender. Add more water if needed.

Add the carrots and lemon wedges, making sure they are covered with liquid (add more water, if needed) and cook for 10 more minutes. Add lemon juice, olives and squash, and cook covered for 10 to 15 minutes more or until the carrots and squash are tender. Remove the solids from the pot with a slotted spoon, leaving the liquid behind.

Arrange the meat and vegetables in a shallow serving dish or deep platter. Degrease the sauce and reduce it by boiling to concentrate the flavors. It should have a soup-like consistency. Taste for salkt, pepper and lemon, and adjust as desired. Pour the sauce over the meat and vegetables. Garnish with cilantro leaves. Serves 6 to 8

Roasted Mushrooms

2010-12-12T12:58:00.001-07:00

I haven't done it exactly this way ever, but I am going to make these roasted mushrooms soon. I think they sound like something very nice for a New Years party.

Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the site for swiping up the juices.

My Lemon-Garlic Roasted Chicken

2010-11-08T08:05:00.002-07:00

Okay, so it probably isn't mine, although I have done something like this for years.

It's pretty basic and easy, but our sister Jacinda loves it.

Garlic-Lemon roasted Chicken

Cut up Chicken, whatever parts you prefer
Olive oil
Juice of at least three lemons, I use up to 6 or 7
Several cloves of Garlic, a few peeled and finely pressed or minced, and the other stays in the skins.
Minced fresh Rosemary

Drizzle your baking dish with olive oil. and Place chicken in the dish. You are going to marinate and back. Do this at least a hour ahead, but it is best if you can chill in the fridge for several ours before roasting. Salt and pepper to taste. slowly pour the Lemon juice over the chicken. If you take time to grate some of the peel over the chicken it adds more lovely flavor. spread the minced garlic evenly. Drop the garlic cloves ( at LEAST 20 of them but more is better!)beside the pieces of chicken. Cover with plastic or foil and refrigerate.

Preheat oven to 350 and roast the chicken for 1 hour.

Yummy!

Mexican Ceasar Salad

2010-10-25T11:22:00.001-06:00

A friend made this for us and it is so tasty! Tasha said it sounded hot, but it really isn't. It is a yummy twist on a basic salad. Do enjoy. It is great with Grilled Chicken

MEXICAN CEASAR SALAD

Romaine lettuce

shredded pepper jack cheese (a sprinkling)

roasted pumpkin seeds

croutons, pretzels, or crushed tortilla chips. (I prefer something with kick: we've used Doritos sweet and spicy or buffalos wing flavored pretzels, whatever you heat preference is.)

Mexican ceasar dressing

4 oz green chilies

a sprinkling of minced garlic or garlic salt

1 tsp. salt

1/8 cup red wine vinegar

1 bunch cilantro

a few good pepper grinds

1/4 cup oil

1/3 cup mayo

a dash of cayenne pepper.

Mix greens and add dressing last. Sprinkle with croutons. This is a recipe I have modified from the internet (dubstogsdill). Tried to reduce the fat. This will make enough for two or three salads. We have also used this on a steak salad and it was great as well.

Michael's Enchilada's

2010-05-06T15:05:00.002-06:00

2-3 tortillas (per person, light eaters might just want one.)
1 chicken boiled and deboned or slow cooked roast shredded or 2 lbs ground beef cooked.
2-3 cups shredded cheese
2-4 cups shredded lettuce
1-2 cups choppped onion (depending on personal preferences)
2-3 cups chopped tomatoes
1 can ripe olives, sliced
1 cup sour cream for toppings.

Sauce recipe

2 cans tomato soup
1 can tomato sauce or paste
2 tbsp chili powder to taste
3 Tbsp dried minced onion
1/2 tsp garlic powder or
2 fresh cloves garlic minced.

Mix together in a sauce pan and heat until hot.

Construction of enchilada's per plate.

each gets to choose how many tortillas they think they can eat-- experience or trial and error--(3 often too much for grown hungry man), pour a half a ladle of sauce for each layer, then meat, cheese, lettuce, tomatoes, and other toppings as desired. (taco toppings of any sort), put a little extra cheese on the last layer of enchiladas, before placing in the oven long enough to melt the cheese (broiler settings work great, be sure to use oven proof plates). if the plates are hot prepare table with hot pads. Enjoy a personal serving of a tasty dish.

(This recipe is adapted from a simpler version his grandmother made using just sauce and cheese for each enchilada's.)

Tanya's Cream Cheese Enchilada's

2010-03-15T18:49:00.004-06:00

2 whole chickens, cut up.
1 bunch green onion chopped
2 cans mushrooms
1 8oz package cream cheese
16oz of sour cream
green enchilada sauce 19 oz
enough mexican blend shredded cheese to cover enchilada's. (I used 1 1/2 packages roughly)

Pat dry chicken pieces and brown in hot frying pan with 1-2 tablespoons olive oil as needed.
Place browned chicken in dutch oven to boil. Deglaze pan to get the benefit of drippings and add to water in dutch oven.
Cook chicken for 20-40 minutes until down. Let sit 10 minutes. Then debone the chicken.

For this amount I use two oblong cake pans.
Spread a dollop of sour cream on the bottom of the pan. This helps keep them moist and makes clean up easier.
On each tortilla I spread a dollop of sour cream, and a couple of tablespoons of chicken mixture. I'm not exact with this just fill them as you would like. I can get about 10 enchilada's in a pan 8 placed side by side and 2 in the open space on the edge.
Spread more sour cream on top, add 1/2 a can of enchilada sauce spreading evenly then add cheese on top.
Repeat on the 2 tray.
I usually get 2 trays out of this and sometimes some extra chicken for left overs.
bake in 350 oven for 20 minutes or until hot and bubbly.

Yummy.
Add to deboned meat onions, drained mushrooms, and cream cheese. Add about 3/4 cups of chicken broth and mix together until chicken shreds into fine pieces and cream cheese is completely blended in. Add salt and pepper to taste

Eggnog Rice Pudding.

2009-12-13T15:39:00.002-07:00

¾ cup long grain white rice
¼ teaspoon salt
1 ½ cups water
1 quart EggNog
¼ teaspoon nutmeg
½ cup dried cranberries (optional)

Combine the rice, salt and water in a large, heavy saucepan and bring to a simmer over medium high heat. Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.
Add the EggNog and nutmeg and cook over medium heat, stirring continuously, for about 30 minutes. The rice is done when it becomes thick.
Do not overcook the pudding or it will be gummy.
Remove from heat. Stir in cranberries.
Can be served warm or cold topped with Kemps Whipping Cream.

from Kemps.com

ZUCCHINI BROWNIES

2009-08-04T12:32:00.002-06:00

This is a good and delicious way to use zucchini from your summer gardens. This recipe and the Wheatberry salad recipe was summited by Renée Robinson, Tanya's mother-in-law.

ZUCCHINI BROWNIES

1 egg beaten
1 ½ cups sugar
1 sq. butter or margarine—melted
1 cup nuts (optional) (pecans are really good)
2 cups flour
2/3 tsp. salt
1 ½ tsp. soda
4 Tbs. cocoa ( I usually only use 3)
2 tsp. vanilla
2 cups grated zucchini

Mix everything but zucchini and vanilla. Then add zucchini and vanilla. Bake at 350 until tooth pick comes out clean. Big pan about 15 minutes’ 9x13 will take about 20 minutes. Don’t over bake. It is good with or without frosting. My favorite frosting recipe is below.

Frosting
¾ cube butter or margarine
6 Tbs. milk
3 Tbs. cocoa

Place in sauce pan on low heat until butter is melted and cocoa is mixed in with the milk. Add enough powdered sugar to the consistency you want. Add 2 tsp. vanilla and nuts if desired. Spread on cake or brownies right out of oven.

Wheatberry Salad

2009-08-04T12:30:00.001-06:00

This is a salad that is very good for you as well as delicious.

WHEATBERRY SALAD

1 ½ cups cooked, rinsed, cooled whole wheat kernels
1- 6 serving vanilla instant pudding (dry) pkg.
3 Tbls. Lemon juice
12 oz. whipped topping or Cool Whip
8 oz. cream cheese
1 30oz. can fruit cocktail or 24 oz. can crushed pineapple

Once the wheat is cooled, whip the cream cheese and lemon jice. Beat the whipped topping into the cream cheese mixture until light and fluffy. Mix in the remaining ingredients. The pudding will firm up the mixture so you can enjoy this immediately but it’s better if it’s chilled.

Coconut Soup

2009-06-22T11:04:00.002-06:00

Michael and I spent our 21st anniversary in Logan. We had dinner at the Cafe Sabor, I didn't care much for my food, but what was so excellent was the coconut soup! I loved it so much that I asked for the recipe. This is what was sent to me. I know it is different because the soup had mushrooms in it and I could have sworn I tasted a bit of curry or cumin in it, not much but a hint of it.

This seems to be a good low carb recipe too so enjoy.

Cafe Sabor Coconut Soup
4 cups chicken stock
2 inch piece of fresh ginger, unpeeled, but chopped
10 green onions, finely chopped
6 small red chilies, finely chopped
2 garlic clove, peeled and chopped
2 bunch cilantro, chopped
2 limes (juice)
2 can (28 oz) coconut milk
1 cup heavy cream
Chicken Breast

1. Heat stock, ginger, onions, chilies, garlic. Simmer gently for 30 minutes. Add lime juice, and coconut milk. Simmer gently for 5 minutes.
2. Sautee cubed chicken breast in seperate sauce pan.
3. Strain and return to the pan. Add chicken. Finely chop the cilantro leaves and add them to the soup with the cream. Warm through and serve

Amish Friendship Bread

2009-05-06T08:40:00.002-06:00

I was given a batch of start and the recipe for this yummy bread! It is intended to create the start and share the bread and start with others the day you bake the bread. This is a very easy recipe, and so yummy. Enjoy and share with friends and neighbors.

Do not refrigerate at any time!!!!!!!!!

Day 1: Let the bread start rest. (1/3 cup milk, 1/3 cup flour, 1/3 cup sugar and place in a gallon bag and mush. I would imagine if you are creating this from scratch you may need to let your start rest for more than 5 days before you continue on, smell the start for the yeasty sourdough smell. Also if you have sour milk it might help the fermentation process a bit quicker)

Day 2-5 Mush the bag each day and let out any excess air.

Day 6 Add the following to the start and mush

1 Cup flour
1 Cup Sugar
1 Cup Milk

Day 7-9 Mush the bag and let out air as needed. It's normal for the mix to rise, bubble and ferment.

Day 10 Mixing Day

Combine in a large Non-metal mixing bowl:

Contents of the bag
1 1/2 Cups sugar
1 1/2 cups flour
1 1/2 cups milk

Stir with a non metal spoon

Place 1 cup of this mix into four, one-gallon zip lock bags. Keep one start for yourself and give the other three away with a copy of this recipe. Make sure to date the bags.

Preheat the oven to 325 degrees. To the remaining batter in the bowl, add the following and mix well.

3/4 cup vegetable Oil
3/4 cup milk
3/4 sugar
2 Cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
3 eggs
1 large box instant vanilla pudding (5 oz size)

Grease two large loaf pans or one Bundt pan. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Coat the inside of greased pans with sugar mixture and pour into the pans. Sprinkle a generous amount of sugar mix on top of the batter. Bake for 1 hour or until toothpick comes out clean. Cool in a pan on a wire rack.

Eat and Enjoy. (I would cut a few pieces and share with those I give the start too. That way they can taste how yummy the bread is. It reminds me of a good zucchini bread.

French dip Sandwiches

2009-03-11T17:33:00.004-06:00

This is probably one of the easiest meals I ever make!

Thinly slice one onion and place in the bottom of crockpot.

Brown one roast in a cast iron or some other pan that is NOT Teflon coated. You need a good sear on the roast and non stick pans will not give you that sear. When the roast is good a brown on all sides place roast in crockpot on top of onions.

Deglaze the pan you browned the roast in with 1/4 to 1/2 cup water, use only what is needed to get any brown bits off the bottom of the pan. This makes a great juice and pour it on top of the roast.

Finely chop or use garlic press and crush fresh garlic to taste. I like lots of garlic so I will use 3-4 cloves depending on their size. Place on top of roast.

Sprinkle with salt and pepper, and add about 1 1/2 tsp of better than bullion beef.

Cover, cook on low for 6-8 hours, can cook on high if you need to for 4 hours but the roast may not come out falling apart tender.

When the roast is done, the inside of the crockpot should have a very thin layer of meat brownings. Using very hot water, and wire whisk, you can pour the hot water over this and scape it down into the juices in the bottom of the pan. Generally, when I make this I end up with about 2 cups of homemade Aujus, that tastes better than a package from the store.

Serve with bread or rolls.
Place small bowls at the each plate to pour the juice into for dipping the sandwiches.

Note, this is one of my favorite low carb recipes, while my family enjoys the bread, I eat the roast with what ever vegetables I fix.

Yummy.

Lemon Drop Jelly

2009-02-03T19:36:00.002-07:00

My mother gave me this recipe ages ago, like years ago. (I can't believe I said the word "like" in that sentence.) I have always wanted to try it and today I made it. So far it seems good, I only need to see if it will set up.

Lemon Drop Jelly

12 large lemons, I used about 14 or 15

1 box powdered Pectin, I used MPC

5 cups sugar

cut the lemons in half, juice and seed them. You want 5 cups of juice

Mix the juice and pectin in a large pan. Bring to a boil, stirring constantly. Add sugar, stirring to dissovle. Return to a rolling boil and boil hard for one minute stirring. Add 1-2 tsp of butter to reduce foaming. Ladle the jelly into, hot sterilized jars, leaving 1/4 inch headspace. Wipe the jar rim clean. Place the lid on the jar with the sealing compound next to the glass. Screw the band down evenly and firmly, until fingertip tight. Process for five minutes in a boiling water canner.

I am bad about the processing time. I just flip the jars over for 10 minutes and then turn over. I have never had problems with my jams going bad because of the sugar and acid content. We eat it fast enough as it is. :)

Flank Steak Salad

2009-01-07T07:13:00.002-07:00

My Friend Kim Hendricks was on Studio 5. She made this great salad, Flank Steak Salad.

Video Courtesy of KSL.com

Ingredients:
1/3 c. red wine vinegar
2 T. olive oil
1 t. garlic juice or garlic powder
dash of liquid smoke
1/3 c. brown sugar
3 T. soy sauce
Method:

Tenderize flank steak with a fork or use a blade tenderizer. ( www.amazon.com/Deni-MT48-Blade-Meat-Tenderizer/dp/B0000DDUCM) Add to marinade and marinate overnight. (or at least 2 hours)
Grill or broil flank steak until internal temperature reaches 140 degrees (for medium).

Slice on the bias. Serve cold on top of salad.

Salad Dressing
Ingredients:
¼ c. sugar
2 T. green onion
½ c. salad oil
1/3 c. cider vinegar
1 t. salt
1 t. dry mustard
Method:

Blend together. Mix salad greens with dressing. Go light on the dressing. You don't want your salad greens to get soggy.

Salad Ingredients
Ingredients:
Add whatever you want for color and taste. This is what I add:
Tub or bag of mixed salad greens
craisins
carrot shreds
pine nuts/slivered almonds
red onion
feta cheese/mozzarella cheese
Method:

Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top if

Lynne's Low Carb Peppermint Patties

2008-11-16T16:56:00.002-07:00

This is from the Dr. Bernstein's Forum, and there is an amazing member there named Lynne. This is from her incredible thread of recipes. I will get more here as I can.

Peppermint Patties,
Very nice snack, keep in freezer:

1 package unflavored gelatin
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract

Soften gelatin in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon onto parchment paper and freeze. Pack in an airtight container.

Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg Cholesterol

Cranberry Apple Crisp

2008-11-10T12:17:00.002-07:00

5 cups sliced apples (I use a sweet apple, tart is too much with cranberries)
1 1/2 cups cranberries. (The recipe used whole, I chopped the 1 1/2 whole)
1/3 cup sugar
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
(The recipe ended here, I added 1/2 to 3/4 cup oatmeal, you may need more butter if you do that)

Place the apples and cranberries in a 9x13 pan, I found this cooked down thin so you could use a 8x8 or 9x9 pan to make it a thicker serving.

Mix the rest of the ingredients together, and sprinkle over apple mixture. bake in a 375 degree oven for 45 minutes.

Yummy stuff.

roasted Pumpkin Seeds

2008-11-07T10:22:00.002-07:00

Here is a yummy recipe for roasting pumpkin seeds.

Sort pumpkin seeds to get rid of strings, do not rinse.
place pumpkin seeds in a pot of water and a bunch of salt. (sorry I don't measure, but you want the water good and salty.) Bring to a boil and then simmer for 10 minutes. drain. stir in a bit of olive oil or butter, ( I use a mix of both.)

Place on cookie sheet. In a hot oven 375 degrees, roast seeds, stirring every 7 minutes. This could take anywhere from 15-20 minutes to get golden in color. Cool

I also added a bit more salt before roasting. You could add other spices too if you wanted for variation.

Yummy!

Filet Mignon with Roquefort - 4 Servings

2008-01-17T09:55:00.000-07:00

2 teaspoon(s) olive oil
4 beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) Roquefort cheese crumbled (1/4 cup)

In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.

1 serving: Calories 205; Cholesterol 63mg; Fat 11g (Saturated Fat 4g); Sodium 470mg

Good Housekeeping Printed with permission from Hearst Communications, Inc.

Roasted Lemon Chicken - 4 Servings

2008-01-17T09:52:00.000-07:00

1 chicken (3 1/2-pound)
3 lemons
2 tablespoon(s) chopped fresh chives
1 tablespoon(s) chopped fresh tarragon leaves
1 tablespoon(s) olive oil or softened butter
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) coarsely ground black pepper

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.

1 serving: Calories 360; Carbohydrates 6g; Cholesterol 146mg; Dietary Fiber 3g; Fat 22g (Saturated Fat 6g); Sodium 350mg

Good Housekeeping printed with permission from of Hearst Communications, Inc.

Crustless Leek and Gruyère Quiche - 6 Servings

2008-01-17T09:47:00.000-07:00

1 pound(s) leeks (about 3 medium)
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
6 large eggs
2 1/2 cup(s) whole milk
1 tablespoon(s) cornstarch
4 ounce(s) Gruyère cheese shredded (1 cup)

Preheat oven to 350 degrees F. Grease 10-inch quiche dish or 9 1/2-inch deep-dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. Shake colander several times to remove excess water from leeks.
In 12-inch nonstick skillet, heat oil on medium 1 minute. Add leeks and 1/4 teaspoon salt, and cook 12 to 14 minutes or until leeks are tender and browned, stirring frequently. Transfer leeks to prepared quiche dish and spread evenly.
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until well blended.
Pour egg mixture over leeks in dish. Sprinkle with Gruyère. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 5 minutes.

1 serving: Calories 260; Carbohydrates 11g; Cholesterol 247mg; Dietary Fiber 1g; Fat 17g (Saturated Fat 8g); Sodium 375mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.

Frisée Salad with Bacon-Shallot Vinaigrette - 6 Servings

2008-01-17T09:43:00.000-07:00

3 slice(s) bacon cut into 1/2-inch pieces
12 ounce(s) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens (2 to 3 heads)
1 medium shallot minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

1 serving: Calories 170; Carbohydrates 4g; Cholesterol 216mg; Dietary Fiber 2g; Fat 13g (Saturated Fat 4g); Sodium 315mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.

The Peanut Sauce

2008-01-02T06:58:00.000-07:00

We had a family Fondue New Year's Day Party. Tanya and I worked on a Peanut Sauce that was a hit, but we won't ever be able to totally recreate. However, these are about the basic ingredients and amounts

1 1/2 Cups of Extra Crunchy Peanut Butter
1 Can of unsweetened Coconut Milk
The juice and zest of two limes
1 cup of Soy Sauce
4 tablespoons ORIENTAL Chili Sauce. Do NOT use Mexican products. It won't taste as well.
1 tablespoon fresh grated ginger
1-2 tablespoons of dried onion, although I did have in mind to use a shallot, but forgot to get it.
1-3 cloves garlic
1-3 tablespoons Hot Chili Sesame Oil
4-6 tablespoons of toasted sesame seeds.
A few splashes of good rice wine vinegar(we used one of Tanya's flavoured ones, but this would work fine)

Just mix. We heated it, and that is when the flavours really "burst". Most ended up eating it on their salads!

Oven Omelet Brunch

2007-11-22T09:32:00.000-07:00

1/4 cup butter
1 1/2 dozen eggs
1c sour cream
1 c milk
1/4 c green onion
2 c cheese grated
2c cubed ham

Preheat oven to 325. IN oven, melt butter in 9x13 pan. Coat pan. Mix in bowl. eggs, sour cream, and milk. Stir in onions, cheese and ham. Bake until set about 35 -45 minutes. Cut into squares and serve hot.
Serves 12-16 and the recipe can be cut in half.

YUMMMY.

Blueberry-Coconut-Macadamia Muffins

2007-07-30T14:09:00.000-06:00

Noelie sent me the link for these. I thought I would put them up because I have no idea how long MSN keeps their recipes up.

1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour
2 tablespoons plus 1/2 cup brown sugar
5 tablespoons chopped macadamia nuts
2 tablespoons canola oil
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk
2 tablespoons butter
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries

Preheat oven to 400and#176; F. Coat a 12-cup muffin pan with cooking spray.
Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Peanut Butter Butterscotch Squares

2007-07-02T13:11:00.000-06:00

peanut butter butterscotch squares.
1/4 cup butter
3/4 peanut butter
12 oz butterscotch chips
dash of salt
Melt together until smooth (I do this over a double boiler, but it works well in a microwave)
Add
1/2 cup icing sugar(powdered sugar for Americans!)
When stirred together, add 2 cups miniature colored marshmallows. You don't want these to melt so if you can slightly cool the mixture first they will not melt.
spread in a 8x8 buttered pan and chill. Cut into small squares. Kids are guaranteed to gobble these up!

Chelsea's Cream Cheese Rollups

2007-07-02T12:57:00.001-06:00

1 box cream cheese softened
4 green onions cut
1/2 can green chilis chopped
1/2 can chopped olives
handful of colby jack cheese
a little taco seasoning

Mix together, spread on any kind burrito size tortilla (spinach are good)
rollup and put in fridge for a least 1/2 hour before serving, cut up and serve with salsa

Mom's Cheese Ball

2007-06-27T17:26:00.000-06:00

1 Lb Cream Cheese
1 Bunch of green onion chopped
1 Pkg of Budding meat (beef) shredded
some accent

Mix cheese, onion, accent, and about 1/2 of 3/4 of the meat. Roll the ball in the rest of the beef. Refrigerate!

YUMMY

Welcome

2007-06-26T20:35:00.000-06:00

Welcome to the Bourne Bistro. A place to find family fun recipes, and fun tips in cooking.