Porcini Pork Tenderloin
You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.
I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.
Blue Cheese, Bacon and Chive Stuffed Pork Chops
This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!
French Ham Cheese and Egg Fondue Casserole
This delicate dish loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Light and fluffy casserole that is sure to please your guests. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!
Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
Tuscan Pork Tenderloin
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Madame Cristo - Grilled Ham and Cheese
What started as a Croque Madame with custard instead of the usual white sauce turned into a Monte Cristo with a poached egg on top. Unable call it a Croque Madame anymore, I turned to Twitter for help. Some dude who goes by the name Zap Shakur suggested I go with Madame Cristo, and the rest is history. Top with poached or fried eggs and garnish with fresh chives.Sponsored By [object Object]
John's Quiche Lorraine
This is best served warm, so allow enough time to cool (approximately 1 hour). This quiche is just as good cold! This quiche Lorraine has no cheese in the listed ingredients, but you may add up to 8 ounces. When adding cheese, reduce liquid by 1/2 cup.
New Quiche Lorraine
I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!
This recipe is a favorite in my family! I take a French class and I bring these little sandwiches to the French meeting. This typical French delectable is always on the menu in little French cafes.
Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa.
This delicious and classy sandwich works great for breakfast or brunch. I've twisted the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread. To make this sandwich into Croque Madame, top it with a sunny side up egg and a grinding of pepper. Enjoy!