The Good Plate Latest Recipes - Page 41 of 74 - The Good Plate

Boswell Barbecue Sauce - Smokey, Sweet, Sour and Hot

I started making barbecue sauce a couple of years ago when I ran out of storebought and didn't feel like going to the store to get more. How hard could it be? So, I've been working on this sauce and this is just the way we like it. I think you might like it, too. It's sweet from brown sugar, honey, and molasses, and it's sour from red wine and apple cider vinegar, and it's hot from several types of chili. I'm going to put this on our Nesco Baby Back Ribs, but it's also great on Bacon Wrapped Stuffed Chicken, or anything else you want a sweet and sour hot barbecue sauce.

Fresh Tortilla Casserole - The Month of Mexican

There is nothing like fresh tortillas to make a great cheese casserole. When you are starting out making tortillas by hand, your tortillas might not turn out as nice and thin as those at the store, but that shouldn't stop you. Use them for a casserole. You can use canned enchilada sauce as I did, or you can make your own salsa, which I will show in another post.

The Month of Mexican - Machaca Potatoes

Many, many moons ago, my friend, Chef John Farion introduced me to Machaca and Eggs. I fell in love - with the dish - not him! If you have never heard of Machaca, it is traditionally dried meat, either beef or pork, that has been rehydrated and used in local dishes in Northern Mexico and the Southwestern United States. It's kind of like a very well seasoned stew, often served with eggs. Next time you see a Mexican food truck, ask if they have Machaca and try it. You'll be hooked, too.

Quick Instant Pot Chili Con Carne

There's nothing like a "Bowl of Red" on a cold day, but who has time to let Chili sit on the stove for hours and hours, not to mention having to soak the beans overnight. Lordy, that's a two-day operation!

Quesadilla with Cabbage - The Month of Mexican

A quesadilla with cabbage and jalapeno is tasty and good for you, Cabbage gives a little crunch and a bunch of nutrients.

Quick Chili Rellenos - The Month of Mexican

These cheesy Quick Chili Rellenos are great for a weeknight and a good way to use up leftover mashed potatoes.

Prep for Guacamole - How to Safely Work with Avocados

How to Safely Work with Avocado and Make Guacamole

I see people doing silly, rather dangerous things with avocados and I thought it was high time I set the record straight. I want you to know how to safely work with avocado, and make really good guacamole. You might want to head on over and get my recipe for Boswell Seasoned Salt. Feel free to visit my YouTube channel and don't forget to subscribe!

Chicken Crepes with Blue Cheese and Pistachios - The Month of French

These crepes are inspired by a little restaurant in Hollywood that used to be my local hangout. There are a few different chicken fillings you could use for this. Because I had the ingredients for Chicken with Gorgonzola and Pistachios, I used that, but you could do this with a Mornay sauce, or even a can of Chicken a la King.

Ricotta Stuffed Dessert Crepes - The Month of French

These ricotta-stuffed dessert crepes will remind you of cannoli. Flavored with rose water, mixed with chocolate chips and walnuts they are sure to delight.