The Good Plate Latest Recipes - Page 43 of 73

White Pizza with Sausage and Sliced Garlic

When I made the Pizza with Red Sauce and Tomatoes, I had another ball of dough leftover that I wanted to use right away. I had a half a pound of Italian sausage in the freezer, fresh mushrooms, and leftover grated cheese. When I went to the cupboard to get supplies, however, I found that I had a) no tomato sauce to make red sauce and b) no onions because sausage, mushroom, and onion is my favorite combination. It turned out that was a really good thing. I left my comfort zone and tried something new – shallot scented béchamel white sauce and sliced garlic. It was by far the best pizza I have ever had – bar none.

Pizza with Red Sauce and Tomatoes

I came home from work and I really wanted pizza. I don’t really like commercial pizza because it has so much salt, and it’s relatively expensive when you compare it to what you can make at home.

It’s easy to make at home. The dough comes together in about 10 minutes, and then you can sit and relax for an hour while it rises. I preheat the oven to about 450 and get all the ingredients for my pizza and have them at hand. I had some leftover pieces of cheese, leftover canned whole tomatoes, leftover pizza sauce, and some leftover garlic butter. All that stuff went into my pizza. The juice from the tomatoes became the best Bloody Mary I have ever had in my life.

I like to make my own red sauce, and I like fresh tomatoes on my pizza. I used to use fresh plum tomatoes, but now I discovered that I like the whole canned San Marzano tomatoes much better.

Thanksgiving The Day Of – Keep Your Sanity

Make a thorough plan to keep your sanity on Thanksgiving Day. You can do this!

Quick Warm Scones for a Breakfast Treat

Quick Warm Scones

I graduated from Immaculate Heart High School in Hollywood, California. So did Meghan Markle, now Duchess of Sussex. You know, when one of the girls gets married to Prince Harry, the Duke of Sussex and the wedding is shown on live television, you have to get up at 4 o’clock in the morning to watch. That was the first time I made scones because I wanted something to celebrate and have with my winter forest tea. I have always been biscuit challenged, they come out flat as a pancake. It seems, however, that scones, which are in the biscuit family are not beyond me, and actually come out pretty good.

Your Guide to a Stress Free Thanksgiving

This Thanksgiving Guide is not only for that big holiday, it can be used for any celebration you are considering hosting. You are, after all, the best host. You can absolutely do this. Be sure and get my book, Talking Turkey, which will help you with planning and timing.

Pain de Mie or Pullman Bread – Winter is Coming

Winter is coming

You can’t walk down the street without seeing or hearing someone say this. Good for Game of Thrones, their catchphrase really caught on. But, there is more to it than a catchphrase.

Winter really is coming, and with it comes colder weather, shorter days and longer nights. If you are like me, winter brings something really wonderful. It brings baking season. The winter is cold, but my oven is nice and warm churning out cakes, cookies, and bread. My favorite is Pain de Mie, and I’m going to show you how I make it.

Bacon Wrapped Spicy Ham Roll Stuffed Chicken

Bacon-Wrapped Spicy Stuffed Chicken with Ham Roll

When I posted this on Instagram, a lot of people said it looked delicious. I told them it was, and I wasn’t lying. The recipe is based on Bacon Wrapped Jalapeno Stuffed Chicken, which my good friend, Maria de la Rocha had posted quite a long time ago. I had been meaning to make it, but when I actually looked at the recipe, I realized there were some changes I could make to make a better dish.

Spane’s favorite appetizer is what I call Spicy Ham Rolls. It’s basically ham slices rolled up with cream cheese and chopped jalapeño. I got the recipe from a girl I worked with that had given her leftovers from a party she had had. When I make them, they are gone immediately!

If you make this, you can use whatever barbecue sauce you like, or you can use the one in the recipe. If you really don’t like jalapeño, you can omit it and use bell pepper instead.

Grilled Shrimp Salad

Grilled shrimp salad is easy to make, even in the winter, or in an apartment without a grill. You can add spices to make it just for you.

Cinnamon Raisin bread with Cardamon Raisins

Cinnamon Raisin Bread with Cardamom Raisins

Cinnamon Raisin bread with Cardamom Raisins

When I started making bread many years ago, it was plain French bread. It was good, I made it every week. My boss’s wife even insisted that I have a professional stand mixer that I got for Christmas. Wow, that machine worked, and worked and worked! Then, I had more stuff to do, volunteering, a new job, a new boyfriend, etc. Bread making kind of went out the window. I still had the mixer though, and it was doing duty mixing up meatloaf and the occasional cake.

A long time later, my mixer was about 15 or 20 years old, in the middle of mixing a batch of frosting, it made a horrible grinding noise and I saw that the bolt on the top of the machine was gone! It did a lot of damage to the motor, and my trusty mixer was kaput.

Oddly enough, my food processor, that had once proudly stood at the ready at a local restaurant, also breathed its last breath. It took me some time to thoroughly check food processors, especially when the “S” blade of the Cuisinart was recalled. Finally, I found a great food processor, a Braun, available on Amazon (I’m not being compensated, just like the product). But, as great as this machine is, I still let my KitchenAid do the heavy lifting for stiff doughs like bread dough, pizza dough, and cookie dough. So, yes, I’m back to making bread, and I’ve got a few recipes here you can try. Enjoy!

Blue Cheese Stuffed Celery

A few years ago, Saveur magazine featured a recipe for Blue Cheese Stuffed Celery from one of my favorite restaurants, Musso and Frank, in Hollywood, California. Musso and Frank originally opened in 1919 and has been in the same place on Hollywood Boulevard ever since. It has been a popular hang out for the entertainment industry since it opened. The history of the restaurant is fascinating. My mother would take me there for my birthday, and I loved it.