Saffron Chicken and Rice Bake

Saffron Chicken and Rice Bake
Recipes in this Post

My good friend, Sammia, came to visit me from Germany. She and I have been friends for a long time, but have not seen each other in years. She has two kids, one who is practicing basketball for the German Olympics. Her other son, who is also my friend, lives in Northern California. Sammia and I always have a good time together, and that was why I wanted to make something special for her.

This Saffron Chicken and Rice Bake is very simple to make, yet flavorful. Just saute the vegetables and the chicken, put it over rice and saffron and mushroom soup, then just put it in the oven to finish cooking. How simple is that? You can make it, and go enjoy yourself with your family or guests. Asparagus is a good accompaniment, with a nice white wine, perhaps Chardonnay.

Don’t be afraid of saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. You can usually buy saffron at gourmet stores, or Mediterranean stores, or Amazon has a good selection.

Saffron Chicken and Rice Bake YouTube Video


Continue reading

Turkey Tetrazzini

Recipes in this PostTurkey Tetrazzini

This is something that I really love, and when I don’t have left over turkey, I have been known to go to the store and get the frozen one – you know which one I mean. But, this dish is really best fresh, made from the left over turkey at your feast.

I have found other recipes that called for peas, no sherry, white wine, etc. Well, it’s just not the same thing! This is the Turkey Tetrazzini you have been looking for, that you remember, that you crave, the one with celery, mushrooms and sherry cream sauce. You can make a lot of this, put it into individual serving trays and freeze it for some night when you don’t want to cook, but you want something comforting.

Continue reading

Szechuan Orange Pork Loin Roast

Recipes in This PostSzechwan Orange Pork Loin Roast

My son loves roast pork loin, and I do, too. It’s so tender, and flavorful, but can easily take on other flavors. One of the best things about pork loin is having a sandwich from the left overs. Chinese pork roast sandwiches are particularly good.

Originally, for my Chinese dinner, I was going to make the same Asian Pork Roast I made for Ascencia for Chinese New Year 2013, but when I looked in my pantry today, I spied a jar of orange marmalade and knew I had to make Szechuan Orange Pork Loin Roast instead. Cooking it in the Nesco made it simple, and kept the roast very moist and tender.

If you want to make this, and I hope you do, please understand that it is quite spicy, so you will probably want to have something with it to cool the palate. Fried rice is a good idea, or Asian Coleslaw. We kicked our dinner up a notch and had Szechuan Green Beans as well.

Continue reading

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.

Continue reading

Cherries Jubilee with Chocolate Cherry Sauce

Recipes in this PostCherries Jubilee with Chocolate Cherry Sauce

When I was a little girl, and I had been very, very good, my mother would make my favorite dessert, Cherries Jubilee. Okay, so now you know how old I am because that was a popular dessert in the 1960’s. Maybe that’s one of the reasons that dark chocolate covered cherries are my favorite candy.

At some point, a can of dark cherries found their way into my pantry, and I decided to make them into Cherries Jubilee. But, I didn’t want them ordinary, I wanted mine to sing the praises of chocolate!

Considering the recent birth of the British royal baby, George, I wanted to make something “English”, even though the chef who created the dish was French.

The dessert was created by Auguste Escoffier, who prepared the dish for Queen Victoria’s Diamond Jubilee celebrations. Originally, the dish consisted of pitted cherries which were flambéed with Kirschwasser. Someone decided later to serve that over ice cream. Because the dessert was impressive it became very popular, and everyone was doing it. Of course, that set its death knell. Well, it’s back, probably because of the popularity of Mad Men, a television show set in the 1960’s.

And now, The Good Plate’s version of Cherries Jubilee with Chocolate Cherry Sauce….

Continue reading

London Broil with Rosemary and Grilled Mushrooms and Shallots

Recipes in this Post
Grilled London Broil with Rosemary, Mushrooms and Shallots

Grilled London Broil with Rosemary, Mushrooms and Shallots

Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.

I could not think of a better dish to put on the barbecue for 4th of July. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. So, I’m going to grill some mushrooms with sherry and shallots to accompany my London Broil. Spane asked for Barbecued Chips instead of potato salad. In a way, I’m really happy because everything but the Balsamic Strawberry and Blueberry Trifle with Lemon Cream is going on the grill.

Continue reading