Course: Entrée

Tarragon Chicken
Entree, French, Poultry

Tarragon Chicken

Tarragon Chicken was one of my Mother In Law’s favorite “Ich Mich Pich” or 1-2-3 method of cooking. In other words, she preferred to use as few ingredients as possible and definitely avoided recipes with multiple steps.  Just mix up your tarragon-mustard coating, dip and coat the chicken; then bake: […]

Boeuf Bourguignon
Entree, French, Red Meat

Boeuf Bourguignon

Boeuf Bourguignon- what red wine, vegetables,and herbs do to the humble beef cube is simply spectacular! And for your vegetarians- try this Tofu Bourguignon.  They get all the flavors without the meat! Hint: Make this recipe a day or two in advance. The flavors only get better!

Roasted Breast of Turkey
American, Entree, Poultry

Roasted Breast of Turkey

A rolled Roasted Turkey Breast is perfect when you don’t want to roast a whole bird. It’s easy to prepare and is delicious hot or cold. I love using the leftovers for sandwiches or a Chef’s Salad!  Even your dark meat devotées will find it moist, flavorful and satisfying. There […]

Coq Au Vin
Entree, French, Poultry

Coq Au Vin

The exact translation of Coq au Vin is chicken in wine; but it is so much more. There are so many layers of flavor built up in this recipe inspired by Julia Child. The mushrooms are quartered rather than sliced; so they have a more toothsome feel in your mouth. […]