Chicken with Red Pepper Sauce

Chicken with Red Pepper Sauce
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This is a wonderful dish, warm and spicy. It’s also really easy to make, and a makes a good dinner on a busy weeknight. I really like this dish in the cold winter. When you make this, don’t crowd the pan. If you have more than 4 thighs, cook them in batches, whilst keeping the others warm. You can use any dry white wine, Chardonnay is a good choice. I served this with baked potato fries because I could dip the fries in the great sauce.

You can buy Red Pepper Sauce at Armenian or other Mediterranean stores. It’s basically paprika peppers, so there’s some small kick. A little bit is great with a dollop of sour cream on your scrambled eggs. I always have Armenian Red Pepper Sauce on hand just to jazz things up a bit.

Chicken with Red Pepper Sauce YouTube Video


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Chicken with Wine Cream Sauce

Chicken with Wine Cream Sauce

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A few days ago, someone gave me a large container of heavy cream. As much as I like desserts, I really wanted to make a cream sauce with wine for chicken. It’s one of my favorite dishes.

This recipe was even more fun to do because Spane helped me make a video, and The Good Plate now has its own channel on Youtube. Maybe I can get a lot of subscribers and make some money, that would be nice, wouldn’t it? Well, if you like the video, please subscribe to the channel and watch for more cooking videos in the future.

Chicken with Wine Cream Sauce Video


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Linguine with Kalamata Clam Sauce

Recipes in This PostLinguine with Kalamata Clam Sauce

Ah, Fridays!

It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.

I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!

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Blue Cheese Risotto with Merlot

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Blue Cheese Risotto with Merlot

Last night was the 86th Academy Awards show, and the first time Spane had watched it with me. We had seen several of the nominated movies, and he’s old enough now, at 10, to appreciate and understand the ceremony. Of course, he had a lot of questions, like “When is dinner!?”

I wanted to make sometime special for the Oscars, even though our Oscar party was just the two of us. I thought I had white wine, but at the last minute realized I only had red, and I didn’t want to miss any of the red carpet show before the awards. Red wine is strong, so it needs strong flavors to go with it. Instead of vegetable or chicken broth, I used beef broth, and blue cheese goes great with beef, and has a good strong flavor. I added cherry tomatoes to give the dish some color.

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Crab Bisque

Recipes in this PostCrab Bisque

I am so happy that it is finally getting cooler in Southern California. As a matter of fact, there was thick cloud cover this morning, and I had to wear a sweater. It was a good day for soup.

After making Crab Salad with Thousand Island Dressing, I had a half a package of crab left over. I also had some cream left over from making something else. I knew I needed to use that crab, I needed to use the cream, and I wanted something warm. I have always liked crab bisque, so I decided to make that.

I had this brilliant idea when looking in my pantry and spying a can of Great Northern white beans. I didn’t have that much cream, and I really wanted the soup to be filling. To compensate for not using real crab, or real crab stock, I added a little anchovy paste for flavor. Both additions worked beautifully. Honestly, if you wanted to, you could omit the cream completely, as the beans do a fine job of thickening without all those calories.

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Peaches Sautéed with Marsala and Cream

Recipes in this PostPeaches sautéed with Marsala and Cream

I really love peaches. I like peaches and cream ice cream, I like peach preserves, I like peaches out of hand, I just like peaches.

My neighbor brought me some peaches a few days ago, and I wanted to make something simple for breakfast for Spane. I suddenly remembered I had peaches in the refrigerator, and decided to cook them off, much like I did Rosy Peaches.

Peaches Sauteed with Marsala and Cream is a very simple recipe, and quite tasty. I served it over pound cake that I had lying around, but it would also be great on cereal, or on toast, or just in a bowl. You could have it for breakfast like we did, or as a dessert.

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