Welcome to The Good Plate’s kitchen. These are our latest recipes. A new recipe comes out every Friday morning.
Great Northern White Chicken Chili
On my birthday, I wanted something special. Since it was cold, I wanted chili, but not any chili. I wanted a bowl of white – Great Northern White Chili, that is.
Shepherd’s Pie – Comfort Food
Shepherd’s Pie is true comfort food. It’s a great way to use up leftovers and get picky eaters to love their vegetables.
New Years Eve Asian Chicken Wings
These Asian style chicken wings are always a popular appetizer. They’ll feed 8 regular people, or 4 people who are crazy about chicken wings.
Chicken with Gorgonzola and Pistachios
Sauted chicken in a creamy sauce with Gorgonzola cheese and pistachio nuts.
Spicy Ham Rolls – Birthday Impossible! Spane’s 7th Birthday Party
Creating the perfect seventh birthday party for Spane.
Thanksgiving Prep – Keep Your Sanity
Stay sane and prepared this Thanksgiving! Master the art of Thanksgiving prep and have the greatest holiday of the year!
Chicken Cordon Bleu a la Wellington
Chicken Cordon Bleu a la Wellington is a simple and elegant dish you can make for company. Picky kids? Tell them it’s Hot Pockets!
Not Your Ordinary Tuna Salad
This afternoon, when I went to the grocery store on a hunt for something good for dinner, I was walking down the tuna oil and a man was perusing the various cans of tuna. I made a remark that the Tonno Genova Tuna packed in olive oil had better taste, and was better for you, …
“Where did they get chocolate cake from?!?” Chocolate Cake with Mocha Frosting
This classic Chocolate Cake with Mocha Frosting is easy to make and you will get rave reviews!
Pickled Watermelon Rind and Pickled Beets – I’m in a Pickle!
Ah summer! The art of pickled, watermelon rind and beets. Share a bowl of potato salad, and life is good.
Roll Out and Spritz Cookies
Spritz Cookies are easy to make with a cookie press decorated with colored sugars and are great for a crowd, party, or bake sale.
Secret Garlic Sauce – Toum
Secret garlic sauce is not a secret. It’s my easy version of the famous Toum, a garlic sauce common to the Levant.