8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice is essentially beef stir-fry served with some rice, but it’s done in less than 30 minutes, which is a big plus. This one goes along with several other Chinese restaurant-style dishes that Simply Delicious has featured, including 6-11: Chinese Duck and 11-36: Hong Kong Shrimp.

Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.

Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait


Read more

11-36: Hong Kong Shrimp

11-36: Hong Kong Shrimp

Sometimes when you use recipes from old cookbooks, they can seem a bit “tone-deaf” when it comes to modern-day sensibilities about race and culture. Despite a questionable name, 11-36: Hong Kong Shrimp contains many ingredients commonly found in Chinese food.

I love the porcelain bowls they served the example dish in. The wooden chopsticks are also a great touch. What a great photo!

Read more

11-8: Almond Trout

11-8: Almond Trout

Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course.  Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.

Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.

Read more

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.


Read more

7-22: Oven-Grilled Ribs

7-22: Oven-Grilled Ribs

During the recent process of going through and relinking all of the pictures for this site, I came across a set of pictures from a recipe I cooked back in March of 2016, but never wrote about or posted. So almost two years later, I finally bring you 7-22: Oven-Grilled Ribs.

7-22 Oven-Grilled Ribs

You’ll have to bear with me on this one…I remember it, but it may not end up being as descriptive as if it were more recent. I often write these on a delay (especially these days as I split my time between relinking old posts and writing new ones), but 2 years is a new record.

Read more

7-16: Orange-Glazed Spareribs

7-16: Orange-Glazed Spareribs

Spareribs are one of my favorite cuts of pork. I have fond childhood memories of my mother’s spareribs recipe that she got from her mother. I know it sounds cliché, using a recipe handed down from your mother’s mother, but I still use that recipe to this day. 7-16: Orange-Glazed Spareribs is not quite my grandmother’s recipe, but it gets the job done.

The set dressing in the example photo is amazing. The mug full of beer and the basket full of oranges give an incredible ambiance to the scene. My photography is more utilitarian and I don’t spend nearly as much time setting up a beautiful background, mostly because I’m starving by the time I’ve got my plate ready to snap the final plate photo.


Read more

6-39: Chicken Pot Stickers

6-39: Chicken Pot Stickers

6-39: Chicken Pot Stickers are another case of a food that I “can” make, but would choose not to after seeing all of the mess and work involved.

“Steamed, stuffed dumplings” sound delicious. Mine came out a little more fried than steamed, still delicious.


Read more

17-49: Apple Muffins

17-49: Apple Muffins

My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! 🍎 🍎 🍎

I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. 🎄


The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.

Read more

7-24: Cran-Glazed Pork Tenderloin

7-24: Cran-Glazed Pork Tenderloin

Simply Delicious contains the best recipes for pork tenderloin. I particularly enjoy this preparation, 7-24: Cran-Glazed Pork Tenderloin, which uses cranberry sauce–my favorite part of the Thanksgiving (or Christmas) meal. 🍒

Pork and wine taste great when combined together. Instead of marinating the pork as in 7-18: Pork Tenderloin in Wine Sauce, the cranberry sauce and wine are put in the pan to create a sauce to coat the pork tenderloin in flavor. 🍷

Read more

13-14: Wok-Fried Veggies with Pasta

13-14: Wok-Fried Veggies with Pasta

13-14: Wok-Fried Veggies with Pasta is yet another dish where the preparation requires too much chopping. One of my specialties happens to be stir fry. I can make stir fry with the best of them.


I’ve made wok fried dishes similar to this on my own, but with chicken or beef. Usually, I think vegetarian food is best left to the rabbits. 🐰

Read more