12-15: Pasta with Salami

12-15: Pasta with Salami

Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.

The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!

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11-21: Baked Whitefish with Shrimp

11-21: Baked Whitefish with Shrimp

Here’s 11-21: Baked Whitefish with ShrimpSimply Delicious is big on fish and cheese together. We’ve seen that combination already with 11-21: Best Ever Sole Au Gratin and 11-4: Calzone with Seafood.

11-21 Baked Whitefish with ShrimpYou don’t see too many creamy, cheesy baked fish recipes these days, do you? 🤔

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12-20: Fettuccini with Ham

12-20: Fettuccini with Ham

Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.


Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.

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7-17: Piquant Pork Chops

7-17: Piquant Pork Chops

Oh boy, yet another pork chops recipe. 7-11: Piquant Pork Chops tries to stand out by boasting a fruity, spicy take on the standard pork-chop-with-pan-sauce entries that have already been covered at length throughout this project.

I think it’s a bit hyperbolic to insist that just adding a “new” spice or sauce to pork chops radically changes it as a dish, but I suppose that for some people it can be a big deal to experience new things outside of the regular old tried-and-true.

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14-14: Sliced Pineapple with Nut Meringue

14-14: Sliced Pineapple with Nut Meringue

14-14: Sliced Pineapple with Nut Meringue is a unique desert. It was actually fairly tasty, just not something I would have thought to put together. This interesting dish has multiple textures, flavors, and temperatures which all interact nicely. I love raspberry, pineapple, and meringue, but I never thought to combine them, especially this way. 🍍

Meringue is probably one of my favorite applications of eggs in cooking. Egg whites only, but still a great use of eggs.

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11-19: Oven-Baked Red Snapper

11-19: Oven-Baked Red Snapper

Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.

11-19 Oven-Baked Red SnapperAnother way to look at this: a more elegant presentation of fish sticks. 🐟

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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 can’t 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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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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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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