A good friend from high school once had the genius idea to open a meatloaf based restaurant, based on his family’s famous meatloaf recipe. If he ever got the place off the ground, I’d expect he’d add a dish similar to 9-17: Ham-Wrapped Meat Loaf to his menu. I think it’d be weird to have a fast casual restaurant that is based around meatloaf. What would you call it? Meat Loaf Market? Meatloaf-ology?
Wrapping a meatloaf in bacon or ham is a tried and true way to make any ordinary blob of ground meat taste more interesting.
The card for 2-10: Spinach Salad is great because it has notes and reviews from the attempts of two other chefs I really admire, Jamie and her mother. From the date of the original note, I can deduce that Jamie’s mom made this recipe almost 25 years ago. She gives a succinct review, “Very Good, Very Easy.” Jamie’s equally positive review of her attempt at making this recipe 9 years back is encouraging. Making this salad for dinner one night after work is a super easy task and I agree with the previous reviews written on the card.
Simply Delicious helps you learn in so many different ways. Not only do I get a recipe for a salad, I get some history about the main ingredient: SPINACH!
Editor’s note: I made this as part of a “fancy dinner” in my first apartment, a year or two after college. I was so happy to have a kitchen and table to call my own, I invited some friends over, busted out a few Simply Delicious recipes, and threw a “fancy” dinner party, complete with table settings and after-dinner coffee.
2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef.
I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.
In honor of Presidents Day today, here’s a classic American dish: 1-18: Club Sandwich. Wikipedia claims the club sandwich (or “clubhouse sandwich”) originated in late 19th century New York. It’s not hard to find one these days, and while the Simply Delicious version is not quite restaurant-sized (usually they’re HUGE), it’s still a hearty lunch or dinner option. 🇺🇸
I have no idea what’s going on with their picture or description of this sandwich–their picture only shows one layer (no middle bread) and the order of ingredients they describe above doesn’t match the recipe. I think I’m sticking with the recipe version.
It’s hard to think of things to write about something you cooked awhile ago–a moment of honesty while I get my gears turning here. 13-2: Onion Tart is a great vegetarian option that satisfies everyone for any meal of the day. It’s not super exciting (which explains my inability to think of anything particularly interesting to say about it), but it’s definitely a pretty good fallback option if you’re in need of an easy, crowd-pleasing, inoffensive, yet impressive recipe.
Cheese soup always seemed hard to justify–it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. It just seems so…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so this one was pretty quick and dirty.
I like a broccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just lack appreciation for the leek.
Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.
I like tortellini. I like creamy sauce. I didn’t really like this take on those items, 12-13: Tortellini in Creamy Sauce.
This creamy sauce needed a LOT of help in the flavor and texture department, and that shouldn’t be the case for the biggest component of the dish. I did use cheese tortellini instead of meat ones, but even then, it was the sauce that needed the most help.
I’m not quite sure what makes 2-36: California Egg Salad “Californian”. I think in the 1980s if you served something on lettuce leaves instead of on bread, it was now “healthy” and therefore “Californian”.
I like how their idea of “livening up” egg salad is adding Tabasco and mustard. Really living on the edge there, Simply Delicious.
This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.
Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.