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Poulet à la Gaston Gérard. It is a Burgundian dish of chicken pan sautéed in butter and oil covered in a cheese white wine and Dijon mustard cream sauce topped with shredded cheese and breadcrumbs before broiled. I made it for Bastille Day. The sauce is insanely delicious it is like the best...

A double decker scrambled egg tostada with a layer of refried beans and Oaxaca cheese in the middle garnished with tomatillo salsa verde, jalapeños and more Oaxaca cheese.

Homemade Chicken Enchiladas covered in a Tomatillo Jalapeño Sauce mixed with Mexican Crema and topped with Copious amounts of Oaxaca Cheese (Better Known as Enchiladas Suizas). I served mine with the obligatory refried beans and Rice.