bacon – Page 2 – Simply Delicious: The Cookbook Project

3-5: Creamy Cheese Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters May 26, 2016March 14, 2020all-purpose flour, appetizers, bacon, black pepper, butter, Cheddar, cheese, chopped, crab, creamy, croutons, dinner, easy, egg yolks, eggs, grated, green onions, half-and-half, inexpensive, Jarlsberg, leeks, lunch, melted, milk, parsley, roux, salt, sautéed, shredded, shrimp, side dish, soups, Swiss, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Here’s a question for you: is cheese soup really soup? To me, it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. Often potato or broccoli gets added as well, in an attempt to “healthify” it. No matter what, it just seems…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so I kept this one simple.

Don’t get me wrong–I do enjoy 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.

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

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.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.

12-13: Tortellini in Creamy Sauce

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 16, 2016July 27, 2020al dente, bacon, basil, black pepper, boiled, cheese, creamy, dinner, easy, garlic, inexpensive, lunch, mushrooms, nutmeg, pasta/noodles, salt, sautéed, sweet peas, tortellini, untested, vegetarian, whipping cream

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.

2-36: California Egg Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters January 27, 2016March 14, 2020bacon, black olives, black pepper, boiled, California, crème fraîche, Dijon mustard, easy, egg salad, eggs, green olives, green onions, hard-boiled, inexpensive, lettuce, lunch, mayonnaise, pan-fried, red wine vinegar, salt, sour cream, Tabasco sauce, tarragon vinegar, tomatoes, turkey, untested, vegetarian

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 and used light mayonnaise instead of regular, 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.

Side note: The bottle in the back of the shot looks the tarragon vinegar they have you make in 19-7: Fresh and Dried Herbs.

5-11: Country Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters January 17, 2016October 14, 2020bacon, black pepper, breakfast, butter, carrots, cast-iron, cheese, cooked chicken, diced, dinner, easy, eggs, French, green bell peppers, ground meat, ham, inexpensive, lunch, omelette, parsley, potatoes, red bell peppers, salt, sausage, sautéed, untested, yellow onions

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.

5-23: Cheese Pie with Tomatoes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters September 11, 2015October 14, 2020all-purpose flour, American, American South, bacon, baking powder, black pepper, breakfast, brushed, butter, Cheddar, cheese, chilled, chives, cut in, dinner, dough, dried herbs, egg wash, egg whites, eggs, fairly easy, filling, heirloom tomatoes, herbs and spices, inexpensive, layers, lunch, milk, pie crust, pies, quiches, salt, sautéed, sliced, Swiss, thyme, tomatoes, untested

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

9-28: Stuffed Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 25, 2015July 6, 2020apples, bacon, basil, black pepper, bread crumbs, chopped, diced, dinner, dried herbs, dry mustard, eggs, fairly easy, fairly inexpensive, garlic, ground beef, ground meat, ground pork, ground turkey, herbs and spices, lunch, mashed potatoes, meatloaf, panko, parsley, potatoes, salt, sliced, steam-baked, stuffed, stuffing, thyme, untested, white bread, yellow mustard, yellow onions

I grew up with turkey meatloaf. You probably grew up with some version of a loaf of meat. 9-28: Stuffed Meatloaf doesn’t stray too far from the traditional mold.

I don’t know about you, but I wouldn’t be too thrilled if the planned dinner for a party was a meatloaf. Don’t get me wrong, I’d appreciate the gesture. However, it’s tough to get excited about…meatloaf.

3-2: New England Clam Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters August 13, 2015March 14, 2020all-purpose flour, appetizers, bacon, black pepper, boiled, chopped, chowder, clam juice, clams, diced, dinner, egg-free, fairly easy, garnish, half-and-half, inexpensive, lunch, minced, New England, parsley, peeled, pork, potatoes, red potatoes, rendered, restaurant-style, roux, salt, salt pork, sautéed, seafood, shellfish, shucked, simmered, soups, The Simpsons, untested, whipping cream, yellow onions

3-2: New England Clam Chowder is one of two recipes that I cooked and photographed before I took an extended break from cooking for this project. Therefore, my memories of the process of this dish may be a little fuzzy, but I think I’ll make some sense of it.

Clam chowder is something that I’ve loved since I was a kid. My husband is from New England and when we go back to visit, it’s always an anticipated treat. We made a pretty decent clam chowder in the restaurant I worked at, too, and this recipe comes pretty close.

Of course, it’s mandatory that it be referred to as chowdah–say it right!