13-8: Vegetarian Calzone

13-8: Vegetarian Calzone

Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon cant be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.

Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.

Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone. 

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15-25: Coconut Custard with Mango

15-25: Coconut Custard with Mango

There are a few great songs about coconuts. Zazu in Disney’s The Lion King sings a cheeky, British song about the coconut. If the fruit pairing in this recipe were different, I’d also share this Harry Nilsson song that you may recognize if you’ve ever been to a chorus concert at an elementary school. Is coconut a fruit? a nut? a seed? Let’s find out together with 15-25: Coconut Custard with Mango.

The cracked coconut in the background is what you may think of when hearing the word “coconut”, however, the brown and white fleshy part is the seed of the fruit. Every part of the fruit of the coconut is used in many different applications all around the planet.

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9-45: Country-Style Sausage Medley

9-45: Country-Style Sausage Medley

“Country-Style” carries multiple definitions and connotations. The author of 9-45: Country-Style Sausage Medley surmised that a dish containing this many varieties of vegetables must be “country-style”. Chicken sausage is a low calorie option, however, it lacks the punch of flavor a good beef sausage can provide.

This dish contains a lot of vegetables already. If I had to add any other vegetables, I might substitute the cabbage for Brussels sprouts.

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9-7: Cabbage Rolls

9-7: Cabbage Rolls

Cabbage is probably my least favorite cruciferous vegetable. Although cabbage is present in most Chinese food dishes and it doesn’t bother me in that format, however, just the thought of eating plain cabbage is not very appetizing to me. The meatloaf-like mixture inside 9-7: Cabbage Rolls was the most edible part of the dish.  I like that they served it with a blurred out Heineken.


Anything that involves a stuffing and rolling procedure is usually best done in a big batch because they are a pain to put together.

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8-36: Tenderloin with Mustard Sauce

8-36: Tenderloin with Mustard Sauce

8-36: Tenderloin with Mustard Sauce was the first of two beef tenderloin recipes I made on the same night. The other dish, 8-22:  Beef Tenderloin with Whole Garlic, was a completely different preparation. It was interesting to cook it two different ways and compare the final product.

Utilizing an onion-mustard marinade resulted in a completely different flavor than in the other tenderloin recipe. The beef was not marinated at all in the other recipe. If I had to choose, I prefer the marinated beef from this recipe because it was more tender.

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4-36: Golden Potato Medley

4-36: Golden Potato Medley

There are few things in this world as good as potatoes and vegetables covered in cheesy breadcrumbs. It’s a popular side dish that you’ve seen many variations of. I really enjoyed 4-36: Golden Potato Medley and the plating that Simply Delicious shows below looks so much better than how my dish came out.  I go more for utility than aesthetics when I’m cooking, but it’s also true that you eat with your eyes before your stomach. 👀

This dish is the perfect side dish, but it is hearty enough to be eaten as an entree. It doesn’t look like much, but is perfect with hot sauce.

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7-19: Cajun-Style Pork Ribs

7-19: Cajun-Style Pork Ribs

Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.


Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.

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8-29: Marinated Flank Steaks

8-29: Marinated Flank Steaks

Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.

I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.

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9-13: Hungarian Frittata

9-13: Hungarian Frittata

Frittata is one of my favorite dishes. I could eat eggs all day: morning, noon, and night. I am so happy that the meme of Put an Egg On It has come into existence. A warm egg yolk on top of well done corned beef hash is my favorite application of Put an Egg On It. Sausages and salami inside a bed of scrambled eggs could be a close second for best application of eggs in a dish.


A frittata sounds a lot like an omelette: Eggs, veggies, and meat combined together. The difference is in how the ingredients are combined.

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8-22: Beef Tenderloin with Whole Garlic

8-22: Beef Tenderloin with Whole Garlic

Oooh-la-la! What a fancy recipe 8-22: Beef Tenderloin with Whole Garlic is!. I have never attempted a dish like this before, but I approached it with confidence because I’ve watched Jamie make both a spiced butter and oven roasted garlic. She makes it look easy, but making this dish was not as difficult as I thought it would be. I don’t have plates with fancy fluted edges and I was out of red wine to serve with my dish, but I served it as best I could.

This dish is definitely gourmet. With spiced butter and roasted garlic, this dish contains a lot more elements than my usual go-to dishes.

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