The Good Plate Latest Recipes - Page 56 of 73

Braised Chicken with Onions and Mushrooms in the Nesco

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I have a friend who has a chicken, who I have named Coq Au Vin. She’s a big orange chicken, and she is going to live a nice long life in my friend’s yard, with plenty of food, water and melon treats. Coq Au Vin even recognizes me when I go and visit with her. Why did I name her that? Well, when she is quite old, and not laying eggs anymore, then she will have the glory of becoming a real Coq Au Vin. It will be a good day for her to die because she will know that she is going to make a wonderful dinner.

Well, until that time, I’m not waiting to eat chicken. I bought a chicken, some nice boiling onions, and large mushrooms, most of which became Bacon Spinach Stuffed Mushrooms. I buy most of my produce at the local Armenian store, and they don’t usually have the kind of wine I would need to make Coq Au Vin, but I did have some Marsala in the pantry. I also had some dried leeks in my pantry, which also went into my dish.

Whole vs Precut Chicken

A word about whole chickens vs precut chicken. You know, you pay more for the meat-packing company to cut the chicken, and you don’t even know if it’s all coming from the same bird. When you purchase a whole chicken, you know everything is from the same bird, and you save money by cutting it up yourself. It takes about a minute, and you can find plenty of videos on Youtube showing exactly how to do it. Here’s my chicken, all ready to go.

cut up whole chicken — Cut up whole chicken

Bacon Spinach Stuffed Mushrooms

Bacon and Spinach Stuffed Mushrooms — Bacon Spinach Stuffed Mushrooms

Bacon Spinach Stuffed Mushrooms are an appetizer that’s easy on your time and easy on your wallet.

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No Bake Mocha Fudge Pie

A few weeks ago, I got a few boxes of chocolate on sale at the local supermarket. I discovered that Spane and his friend, Noelle, had gotten into the chocolate one night when she spent the night. Apparently, neither one of them liked the unsweetened chocolate, but it was perfect for my Mocha Fudge Pie I made as a treat for my friend, Joanna Alexander of Strawberry Creek Crochet.

This has got to be one of simplest pies I have ever made, and it didn’t require any baking because I used a chocolate crumb crust I had in my pantry. It was just a matter of melting the fudge. I folded in whipped cream to make the pie silky, otherwise, it would have just been fudge.

I got inspiration from my friend Shem Walker, of Kobelin By Shem, who does amazing things with Swarovski crystals. Talk about Bling, and you talk about Shem. If only I were as talented as she is. I was also inspired by pictures I saw of decorated pumpkins in Pinterest, including on black one with lots of jewels. But, I wanted my pumpkin to be different.

When I was a teenager, my friends and I went to see the live production of The Rocky Horror Show at the Roxy Theater in West Hollywood. I even dressed up as Frankenfurter in my senior year in high school. A red-lipped vampire pumpkin was the only way to go.

Spane’s school has a pumpkin contest every year, for those students who want to pay the school money to be in the contest. It’s not real money, it’s the school’s money that they print with a picture of the school’s namesake on it. But even so, Spane is just too frugal to spend his hard-earned money on contests, he prefers useful things like pencils, pencil sharpeners, notebooks, etc. It’s a good thing, too, because, with all the other stuff I have had to get done, the pumpkin sat unadorned until tonight. The pumpkin found itself in the pictures of our Halloween costumes, Spane’s Tarantula costume, and my Well Dressed Black Cat costume. I wanted to serve my Mocha Fudge Pie with a completed pumpkin.

Cat Costume – the Well Dressed Black Cat

I believe that accessories are everything when wanting to look well dressed. Accessories should coordinate by color, and sometimes texture. There is no point getting overdressed, and just a few things can make a simple dress look fantastic.

Tarantula Costume for Halloween – Scary and Easy

This tarantula costume is so easy to make. You can make it for a child or an adult. For a girl or woman who wants to be a “black widow”, just add some red ribbon in the shape of an hourglass. Have a great Halloween!

Barbecued Chili Garlic Shrimp – Gambas Al Ajillo

Barbecued chili garlic shrimp makes an excellent appetizer or main dish with salad. Something different to put on the grill or even on the stovetop.

Strawberry Torpedoes – Balsamic Infused Mocha Stuffed Strawberries

I recently joined a great MeetUp, Entrepreneurs Professionals Glendale, and wanted to bring something nice for everyone to share. One of the members, Aron Ganz of Ganz Media gave the berries their name, Strawberry Torpedoes, a much shorter name, and I am grateful for that!

This is a group of entrepreneurs and professionals, who own small to medium businesses. We are not drones of the corporate world, and realize that even though being self-employed has its difficulties, it has huge rewards. Our group, led by Lynn Sarkany of MarketFinders, meets to exchange ideas to help our businesses, share stories, and network with each other. If you are a like-minded individual, you might consider joining us. Please visit Entrepreneurs and Professionals to find out more.

I had recently found a whole bunch of baking chocolate on sale, had some strawberries and a package of cream cheese. But, instead of making the Cheesecake Stuffed Chocolate Dipped Strawberries that I made last time, I thought I would add a little more adult flavor to the dish.

I added cocoa, coffee, vanilla, almond and cinnamon to the cream cheese filling, and I injected the berries with balsamic vinegar. When you bite into these berries, they explode flavor into your mouth.

Nancy’s Garlic Parmesan Crusted Chicken with Fingerling Potatoes

This is just the simplest, best-tasting chicken. A former Pan Am stewardess gave me the recipe – you know it’s got to be good!

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Crab 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.