Boursin Scalloped Potatoes

 So, so easy and the BEST scalloped potatoes ever! I found the recipe online.  Great for a crowd - we doubled the recipe and had it with ham on Easter. It would be delicious with beef too I think. Definitely not low cal but forget about it when you're eating them and just enjoy! xo Mom


   2 cups heavy cream
   2/3 cup boursin cheese
   2 TBSP minced shallots
   1 clove garlic -- minced
   2 1/2  pounds red potatoes -- scrubbed & sliced 1/4 "thick
   2 TBSP chopped chives
   2 TBSP chopped parsley
   Salt and pepper

1/4 c panko or other bread crumbs
1/4 shredded cheddar
 
Preheat oven to 400 degrees F.  Generously butter a 13x9x2 - inch baking dish. In a heavy saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring until cheese melts. 

Arrange half of the potatoes in the baking dish in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives. Repeat
layering with the remaining potato slices, salt and pepper, and cheese mixture.

Bake covered 45 minutes until potatoes are tender. Top with panko and a little shredded cheddar,
bake for an additional 15 minutes uncovered, until top is golden.

Sprinkle with more chopped chives and parsley and serve!

Spicy Asian Lettuce Wraps

I made this as follows but am going to try it with ground pork next time! I also didn't use water chestnuts but tiny carrot sticks instead. Jicama would be delicious too - just something crunchy! XO Mom

3/23/13 I made this again for potluck at work and used the water chestnuts - it was a big hit but I think I like the carrot pieces better!xo

16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.