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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6-27: Sweet-and-Sour Chicken

6-27: Sweet-and-Sour Chicken

The quote from front of the recipe card for 6-27: Sweet-and-Sour Chicken is as true as anything I could write about this recipe: “Cook chicken legs and thighs the Chinese way, in a sweet-and-sour sauce. This is such a simple way of preparing bargain chicken and the result is just terrific.”

Sweet-and-sour sauce tastes great when you make it fresh, but it’s just as easy to buy the thick, red sauce in a jar and call it good.


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7-13: Thai Pork Loin

7-13: Thai Pork Loin

Pork and pineapple are two of my favorite ingredients. Sweet and Sour Pork from almost any Chinese restaurant makes me happy. Simply Delicious finally put these two powerhouse ingredients together in this recipe for 7-13: Thai Pork Loin.

Looking at the size of the chunks in the sample photo, I see how I could have cut my ingredients differently, however, I still stand by the choices I made. The method of preparation I chose is what Jamie and I would prefer versus what the book tells you to do.


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18-6: Basic Pots and Pans

18-6: Basic Pots and Pans

Back again with another Cooking School entry from the back of Simply Delicious18-6: Basic Pots & Pans is a featured topic discussing different types of cookware that can be used, with tips on handling, usage, & storage. Pot & pan types are controversial for some cooks, and what one person stands by may be another’s no-go. 👩‍🍳

18-6 Basic Pots and Pans

In this entry, I really only plan to show you what I’ve got going in my own kitchen as of the time I wrote it, and I’ll probably pepper in some links to different pieces on cookware. I can’t claim any real authority on any of this stuff besides my own personal experience and knowledge, but I can at least maybe add one more opinion out there. 🍳


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6-2: Fiery Chicken Casserole

6-2: Fiery Chicken Casserole

The whole time I was making 6-2: Fiery Chicken Casserole, I had this image in my head because I thought my sauce came out wrong. My sauce was light colored and the chicken in the photo shows a crispy, golden skin. If you look hard at the bowl in the upper left corner, you can see the white sauce that the authors described.

My version of the casserole came out a lot differently than the image shown on the card and didn’t taste very “fiery”. This dish would need a lot more heat to be considered “fiery”. 🔥


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7-7: Mushroom-Stuffed Pork Rolls

7-7: Mushroom-Stuffed Pork Rolls

If you haven’t figured it out by now, Simply Delicious uses mushrooms pretty heavily throughout their recipes–about 20% of the recipes I’ve covered so far have involved them. I wasn’t a big mushroom eater when I was a kid, but I’ve (slowly) begun warming up to them. 7-7: Mushroom-Stuffed Pork Rolls aren’t especially fancy, but they’re not a bad option for lunch, dinner, or even making in a large batch for a party.

7-7 Mushroom-Stuffed Pork Rolls

This is the first recipe (of 160+ at this point) that uses sage, described as being “savory & slightly peppery.” I like using sage with mushrooms (along with parsley, rosemary, & thyme–the “essential herbs,” according to Simon & Garfunkel), as the earthy flavors of both complement each other well.🌿


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9-18: Stuffed Onions

9-18: Stuffed Onions

Never before did I think, “Boy, I should stuff some onions and eat them.” 9-18: Stuffed Onions were not the easiest dish to prepare and I don’t think I would ever choose to prepare it again.

This dish did taste exactly like meat loaf. It is a lot easier to make a meat loaf than to stuff onions, so next time, I’ll get the loaf pan out and chop the onions up.


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8-5: Beef Stew Provençale

8-5: Beef Stew Provençale

Editor’s note: AHOY-HOY to everyone visiting from HungryBrowser.com! If you’d like to know more about this site, please visit THE COOKBOOK PROJECT–it’ll tell you what this is all about. I’m not the only author on this site–my husband Adam wrote the post below (it’s kind of a teamwork thing–there’s a LOT of recipes in this book). Thanks for stopping by, and feel free to check out some of the other recipes we’ve done! — 11/01/17

Beef Stew – Another classic recipe that Simply Delicious cannot get quite right. This dish tastes delicious, but isn’t quite what I would consider a beef stew. It’s almost like a simple Boeuf Bourguignon.

I used a slow cooker instead of the oven for cooking this dish. I apologize that some of the photos are blurry from trying to shoot down into that very slow cooker. Without any other photos in focus, I chose to display some of them in this post just for posterity.


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18-17: Cooking Glossary I

18-17: Cooking Glossary I

Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.

I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.


UPDATE 1/2/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration.  Carry on.

18-17 Cooking Glossary I
Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spice cabinet at home for reference.

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