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.
Graniteware Roast Chicken – The Month of French
Moist chicken in a Graniteware roaster to keep moisture in and have nice crispy skin. Easy enough for a weeknight dinner, elegant enough for guests.
Quiche Lorraine -The Month of French
Quiche Lorraine is one of my favorite quiches. The combination of bacon, cheese, and onion is simple and delicious.
Loin Lamb Chops with Balsamic Red Wine Reduction
Loin Lamb Chops with Balsamic Red Wine Reduction are easy to prepare and a great choice for a Spring or Easter dinner.
The Month of French – French Onion Soup
Great dangers give birth to great resolutions.
~ Auguste Escoffier
The Month of French
Every Wednesday is Experiment Day, where I take a recipe that I have never made and make it. Sometimes, those recipes, with some modification, turn up here on The Good Plate. I really like exploring foods from all over the world, and I thought, why not pick a country, and experiment with foods from that country.
I make a lot of Italian and Mexican food, and I thought it was high time I start looking at other countries, and France was first on my list. So, this is the beginning of a Month of French.
I have always liked French Onion Soup, mostly because I really like onions, but also because I like the cheese on the top of the bowl. But then I thought about it and decided instead of putting the bread inside the bowl and the cheese on top, why not just the soup and an open-faced grilled cheese on good sourdough bread.
We could not finish all the soup in one day, so I used it to make tomato soup a day later. Wow! It was really stupendous. This is also a great soup to make if you have turkey broth that you made from a holiday turkey. I made my broth, put it in a sealable bag, and put it in the freezer.
Asian Beef Meatballs with Spicy Cucumber Salad
Sometimes, it’s nice to have something that is a little lighter fare. This Asain dish, Asian Meatballs with Spicy Cucumber Salad really hits the spot flavorwise. It’s very simple and quick to make, so you can make this for a weeknight dinner – I don’t know about having leftovers, this will probably get all eaten up! If you don’t like spicy food, you can leave the chili out of the cucumber salad.
We make this healthy by including wheatgerm in the meatballs, and we bake the balls in the oven instead of frying or sauteing them.
Penne Al’Arrabbiata with Sausage and Red Pepper
This was one of those dishes that was supposed to be something else. Wednesday is officially Experiment Night. My mother and used to reserve Saturday for that, but for my schedule, Wednesday is better. When I reread the recipe for what it was supposed to be, I realized that it was missing something I wanted – meat. I had a made some quick adjustments and came up with something we really liked. It’s hot and spicy, and quick to get together, perfect for a weeknight.
Breaded Italian Fennel Pork Chops
This method of making Breaded Italian Fennel Pork Chops yields a nice, juicy chop with a luscious crunchy top. Dead simple and quick to make.