Arbpen - Adrienne Boswell

  This is a deep dish Chicken pot pie that I made for Pi Day and it has a typical American inside with rotisserie chicken and believe it or not frozen vegetables. That means it was really really easy to make but as the title says it's Sauce supreme. So there's wine in the mushrooms which are in the filling and there is mine in the sauce that goes on top of the filling and cream and some spices there's even believe it or not there's even a jalapeno pepper because in March Sometimes it's really still cold and you need something to warm you up. You can get the recipe at  https://the-good-plate.com/deep-dish-chicken-pot-pie-with-sauce-supreme/ . See you next time on The Good Plate.

  This is Chimichurri sauce.  Yes, I know it sounds like the song, and yes, it's now stuck in my head, too. But, this stuff is delicious and even easier to make in a food processor.  Check the site for the full recipe: Quick Chimichurri in the Food Processor is a good example of how method-driven cooking saves time long-term. This post focuses on structure and intent rather than novelty. It explains why chimichurri works, how to make it quickly without turning it into paste, and how to store it so it supports multiple meals. https://the-good-plate.com/chimichurri-food-processor/

Chicken Parmesan Meatballs and Marinara   So, I found a recipe I wanted to make for Chicken Parmesan Meatballs and that sounded really good.  When I actually started making the recipe, I could tell that it was very involved - and for no reason.  The original recipe called for making sauce and roasting it while meatballs were being made, then removing the sauce, cleaning out a hot pan, heating the now cool pan to fry the meatballs, then putting the sauce and cheese and baking some more.  No!  Way too complicated for absolutely no reason. Instead, I made my traditional red sauce from Joe Iannuzu's Mafia Cookbook, and while that was cooking for 30 minutes, I roasted the meatballs for 20 minutes, put them in the pan with the sauce, topped with cheese, and baked until the cheese melted.  We had it over pasta.  It was delicious!

  Chocolate Mascarpone Tort This... this tort was absolutely amazing.  I brought it to a church function and everyone was amazed by it.   I like making mascarpone with cream cheese and cream, and adding some chocolate to it was great. Why did I make this?  I made it because someone had given me a can of Danish butter cookies.  I'm sorry, but those things are nasty.  They're made to last until the next coming of Christ. But, surprisingly, they make really good crust.  Did I have enough cookies?  Of course not.  What to do, what to do.  Well, saltines go very well with chocolate and some day, I'll make a post about that as well.  A good friend showed me, and it's amazing, too. So, crust made from Danish butter cookies and saltines, with cream cheese, cocoa and cream.  What could go wrong?  Nothing. Absolutely nothing.   You can get the recipe for this at The Good Plate .  Enjoy!

 I’m doing something new here. I want to tell you about the newest recipes from The Good Plate . A new recipe comes out every Friday, and I’ll always link directly to it. What I want to use this space for is everything that doesn’t belong on a recipe page: why I made it, what I was thinking about, what went wrong, what surprised me, and the occasional blooper. So let’s start with this week’s recipe: Air Fryer Chicken Crisps 👉  Air Fryer Chicken Crisps This one came out of not wanting to waste something that usually gets thrown away, and wondering whether the air fryer could turn it into something genuinely good instead of just “acceptable.” It turns out it can. The full method, timing, and why it works are on The Good Plate . This space is where I’ll talk about the rest of it.