613309 Sun Apr 19 18:46:15 -0700 2009 27 31 Home Cooking 0 4610007 I'm sick of eating it straight. Any good recipes? Thanks. Sun Apr 19 18:46:15 -0700 2009 12252 Aimee 1 4610021 Make chicken rollups--spread over chicken tenders or breasts, roll them up, coat in breadcrumbs (panko would be nice) and bake in the oven. You could roll spinach in there with it, too. Sun Apr 19 18:53:46 -0700 2009 4610007 249664 kattyeyes 1 4610023 Wonderful in scrambled eggs great on a tortilla with chicken and melted cheddar for a quick quesadilla Great as a sandwich spread Great on a baquette and topped with avacado and tomato slices or roasted tomatoes Great melted on hamburgers Stuffed in celery Great melted on roasted tomato slices Put some of bread and toast in the oven Stuffed in mushrooms with some chopped tomatoes and scallions and stuffed in crimini as a appetizer Mixed with a few scallions and then topped over sauteed mushrooms on top of a grilled chicken breast and topped with the cheese and melted Stuffed in ravioli, lasagna rolls or added to any pasta dish is great Stuffed with other veggies in pork chops or chicken breasts Take a canned crescent roll (pillsbury) spread it on the pastry and then roll and bake Just a few ideas. Use use mine all the time. I always have it in my fridge Sun Apr 19 18:54:17 -0700 2009 4610007 232829 kchurchill5 2 4610099 red onion (or watercress), roast beef, pumpernickel Sun Apr 19 19:38:06 -0700 2009 4610023 34796 sarapeater 3 4610108 Definitely a good combo, very good. How about pump, cucumber slices, arugula and smoked salmon. Another favorite of mine. Sun Apr 19 19:43:31 -0700 2009 4610099 232829 kchurchill5 2 4624973 i second the scrambled egg suggestion, with some frozen peas thrown in at the end and even some salmon if you feel so inclined! Fri Apr 24 09:23:39 -0700 2009 4610023 207355 jmullen1251 1 4610143 http://www.boursincheese.com/recipes/flair.htm Sun Apr 19 19:59:11 -0700 2009 4610007 11854 LaLa 1 4610161 Stuff some crimini mushroom caps with it, top with a bit of chopped prosciutto and stick in the oven under the broiler until cheese is bubbly and slightly golden. Sun Apr 19 20:05:52 -0700 2009 4610007 173425 Jen76 1 4610540 On baked potatoes, and in an omelet, are two favorites here. Mon Apr 20 03:10:27 -0700 2009 4610007 124908 jeanmarieok 1 4610792 Twice-baked potatoes. Mix boursin in with the potato you've scooped out of the shells, along with some butter and a splash of heavy cream. Stuff back into the shells, top with a sprinkling of grueyere and bake until cheese is bubbly and golden. Mon Apr 20 06:44:59 -0700 2009 4610007 10787 Deenso 1 4610866 grilled cheese on a nice multigrain or rustic bread stuffed in a beef filet or on top if they are too small or thin Mon Apr 20 07:13:05 -0700 2009 4610007 216123 folprivate 1 4610890 frittata! Mon Apr 20 07:23:01 -0700 2009 4610007 157661 hollyd 2 4611011 Make a mushroom sauce with it and serve on top of a steak sandwich. Pure bliss if you start with a good demi-glace. Mon Apr 20 08:06:57 -0700 2009 4610890 59172 iamafoodie 1 4611015 Into pasta with whatever else you have in that sounds good with pasta. It's fridge use-up time, folks. J Mon Apr 20 08:07:40 -0700 2009 4610007 154102 Harters 2 4611024 That's what I always do - lots of quick-sauteed veggies, the boursin/herb cheese, some half and half, a sprinkling of grated Parm, and you have dinner! Mon Apr 20 08:11:28 -0700 2009 4611015 10532 LindaWhit 3 4612107 Can't go wrong with that. Always! Mon Apr 20 12:53:24 -0700 2009 4611024 232829 kchurchill5 4 4613068 I'm glad that my local BJ's Wholesale Club sells larger double-tub packs of Rondele's Garlic & Herb Pub Cheese. I'll buy a pack, and while I use some for cheese and crackers as a Scooby Snack for myself on the weekend, about 4 oz. of one tub usually gets used for a Pasta & Chicken in Garlic-Herb Cheese Sauce. It's quick to prep, it's filling, and it gives me several work lunches after making it for dinner. :-) Mon Apr 20 17:22:58 -0700 2009 4612107 10532 LindaWhit 5 4613111 Sams or BJ's here too. I love it. Isn't it great for pasta. Add some chicken (I cheat and use Sams pre roasted chickens for 4.99) Great for sandwiches or pasta like this. Quick and soo soo good. Cheese and crackers ... I could eat the whole container. In celery sticks, etc. Try it on a baquette. cut lengthwise and toast lightly open side down, then spread with boursin and put under the broiler to melt. Great simple bread. So good and easy. The sundried one is good too. Can't find it as often but I love it. chopped olives on some toast and so good or spread on cod or halibut and top with olives and bake. Sometimes some little shortcuts are great for quick meals or go to meals which we all need now and then. I had my scooby snack this weekend ... did you? :) Mon Apr 20 17:38:22 -0700 2009 4613068 232829 kchurchill5 1 4612182 Grits! Stir in the cheese at the end. Mon Apr 20 13:10:05 -0700 2009 4610007 56780 Monch 2 4612375 Also mashed potatoes - the best! Mon Apr 20 13:54:15 -0700 2009 4612182 201613 beanodc 3 4624805 I agree! Mashed potatoes with boursin makes a sinfully delicious dish perfect for the holidays! Local restaurants serve it as a topping for burgers (DH loves this and orders it every time he finds it) and steaks...Yum! Fri Apr 24 08:34:49 -0700 2009 4612375 271346 mamma_spice 2 4630394 A possibly stupid question from a Northerner -- someone told me that grits are just cream of wheat! We all laughed. Is that true? Sun Apr 26 14:50:56 -0700 2009 4612182 245669 rememberme 3 4630721 Nope, Cream of wheat is made from Farina or Ground wheat (I believe I spelled farina correct). Grits are made from Corn, Italians call it Polenta, dried corn from the husk or Hominy and then ground, fine ground is usually for grits and it can be ground a couple of different ways. Now I'm not a true southerner and I don't claim by any means to know all the definitions here, but I think this is a fair definition. I am sure I missed a few details. You can get quick grits, uncooked, polenta lots of variations, hominy grits which have a soaking process right at the local grocery store, but grits are from corn not wheat, but do resemble cream of wheat. I am sure you can find a more scientific explanation, but I think this pretty much explains it for the most part. Sun Apr 26 17:17:41 -0700 2009 4630394 232829 kchurchill5 4 4643990 So grits are corn meal mush? Huh. Thanks. Sounds like corn meal mush that my mother made me eat with molasses, and which she still eats with a pork/sauerkraut goulash. Thu Apr 30 18:10:58 -0700 2009 4630721 245669 rememberme 5 4644018 Lots of refinement, but yes, grits are corn. Cream of wheat is wheat Grits has come a long way and many variations ... but yes, ground corn! They are actually very good and I love them. Polenta ... Italian grits!! Yes Italian grits and can be made many ways. cooked and then cooled and then fried is great under some cooked black beans and sauteed shrimp is awesome. Grits is many dishes with sauteed shrimp, seafood and chicken and veggies, eggplant, squash, etc with tomatoes over grilled polenta is amazing. Lots of great recipes with grilled "grits or polenta" Give it a try, they have many more uses than boring breakfast food. Thu Apr 30 18:25:33 -0700 2009 4643990 232829 kchurchill5 1 4612667 Great w/ Roast beef .. Chicken,, add to shrimp saute //add to apps with goat cheese in phyllo cups .. add good smoked ham for a special lamb or pasta dish Mon Apr 20 15:15:02 -0700 2009 4610007 273215 chef24 1 4629168 Thin it and make it into a sort of thick garlic cream sauce, which you can use on anything you like. I like it drizzled on a salad I make: a puy lentil base- (lightly dressed- I like a walnut oil lemon and thyme dressing) topped with beetroots- (roasted with balsamic and a little walnut oil) Then with walnuts sprinkled over and that garlic cream dressing. The white colour of the dolloped sauce works a treat to lift the earthy colour and taste of lentils and the deep purple and earthy-sweetsharpness of the roasted beets. Sounds like a bit of a fuss but its really not. I dont eat meat and often take it to a bbq, and its a good sturdy winter salad as well. I thinik it might be nice on an apple based salad too. Maybe with fennel and spring onionsor something. Maybe a warldorfy thingy. Or as a dip for apple slices or celery. Sun Apr 26 00:57:23 -0700 2009 4610007 189364 rachelfc 2 4629544 I make a fennel, potato and mushroom casserole with a light boursin and cream sauce. It is rustic with with mushrooms and potatoes just cut in quarters or halfs and thin sliced fennel in a light creamy boursin cream sauce. Topped with some fresh bread crumbs and it is excellent. Sun Apr 26 08:05:24 -0700 2009 4629168 232829 kchurchill5