9-3: Herb Garden Meat Patties

Finally, an interesting take on the ground meat patty. Let’s spice things up by adding fresh garden herbs with 9-3: Herb Garden Meat Patties! 🌿

I’ve tried burgers with added spices before. Here’s yet another Simply Delicious suggestion for preparing flavorful meat patties.

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6-41: Chicken Breasts with Tomato Salsa

I like dishes that are easy enough to prepare on a weekday night. 6-14: Chicken Breasts with Tomato Salsa teaches you to make a simple salsa to put on top of some tasty chicken breasts. 🍗

I really enjoy dishes like this for dinner: simple and flavorful ingredients which combine to make a nutritious, Simply Delicious meal. 

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6-29: Stuffed Turkey

This recipe, 6-29: Stuffed Turkey, is the WHOLE reason I originally decided to take on the challenge of cooking Thanksgiving dinner this year (TGV 2016)–when else was I going to get a chance to use the actual Thanksgiving recipe but on the holiday itself? I have cooked a Thanksgiving dinner before, but not in my own house, and not planned/shopped/organized for by myself. It was a fun challenge, and I have this card and project to thank for it.

Of course I made this recipe the day of Thanksgiving (Thursday 11/24), and it includes not only the turkey, but traditional stuffing and gravy as well. I cooked this in the afternoon, after making 17-5: Hot Seedy Rolls and 1-5: Pigs in a Blanket in the oven that morning.

6-29-stuffed-turkeyThis year’s Thanksgiving was at least 2 weeks ago by the time you’re reading this, but I hope that if you had one this year it was a nice one, and that if you’re reading this sometime in the future preparing for the current year’s feast, that yours is nice as well. Mine was lovely despite what’s been a tumultuous year, and this recipe was definitely a big part of making my first solo Thanksgiving successful. Thanks for taking time out of your day to read even just a bit of what I’ve written, and thanks for participating in my project, even just for this brief moment.

I’ve been working on this project for just under 3 years now, and I’ve got at least that long to go to attempt to finish it–thanks for giving me a reason to keep this project alive, an outlet for writing, a focus for creative energy, art to share with my family and friends, and a priceless set of memories and experiences tied to a set of stinky old cookbooks that have always meant a lot to me, and mean even more now. Thank you.

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10-1: Springtime Lamb Stew

Stew happens to be one of my favorite dishes. 😍 It contains all the things I really enjoy: tender meat, vegetables, and gravy. That being said, even though it’s the opposite of springtime right now, 10-1: Springtime Lamb Stew was right up my alley.


I’ve never been to the Provence region of France to try this style of cooking in it’s natural habitat, so learn more from someone who has.

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3-33: Broccoli Wild Rice Soup

This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I  am writing this post.


Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. ❄

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5-5: Individual Ham Quiches

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.


I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

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4-18: French Vegetable Casserole

Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. 🇫🇷


The card mentions that the dish is referred to as “ratatouille” in its area of origin.

Editor’s note: I did the underlining you see above when I realized this recipe was “ratatouille”I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. 🐀

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3-4: New Orleans Bean Soup

Simply Delicious has a few New Orleans/Southern recipes–3-4: New Orleans Bean Soup is one of them. There are a lot of different takes on a “New Orleans Red Bean Soup” that exist out there–most of them have more exciting ingredients than this version. 🎺

3-4-new-orleans-bean-soupI made another “New Orleans” recipe at the same time as this one–you can go back and read 12-29: New Orleans Beans and Pasta for what is essentially a pasta version of this dish. Either one is a hearty and relatively inexpensive meal. Since the two share a lot of ingredients, consider making both–they store and reheat well. 💰

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10-10: Roast Leg of Lamb

Due to some infestation-related activity long ago, the Lamb and Veal category suffered some minor liquid damage. Some of the cards are virtually unusable, but this card, 10-10: Roast Leg of Lamb is just slightly mangled.


Despite the condition of the card, this preparation of leg of lamb is one of the best I’ve ever had. 🐏

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9-27: West Indian Meat Casserole

If you had told me as a kid that I would eat meat and bananas together in a dish, I would have called you, “crazy”! Some cuckoo chef over at Simply Delicious is playing a weird joke on people with 9-27: West Indian Meat Casserole, but this dish is rated mostly edible. Jamie wouldn’t touch it with a ten foot pole. 🍌


I don’t really see how this dish is festive. It also isn’t very attractive, at least, not in the way I prepared it.

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