Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).
Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.
Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!
Simply Delicious has a lot of rib recipes, however I think 8-62: Oven-Baked Baby Beef Ribs might be the first one I’ve covered that features beef ribs instead of pork. Here’s an article that breaks down some differences between the two types–I haven’t eaten real meat in like 5 years at this point, so I don’t feel like it’s my place to have that discussion with you.
They show their ribs with some baby carrots (you can buy them already cut/prepped to look this way, but perhaps should consider roasting them) and green beans, but if you’d like an unhealthier option (who wouldn’t), you can serve them with some “Kenji” onion rings instead like we did.
A wise man once said, ” You don’t win friends with salad.” I’m not sure how many friends you’ll be winning with 2-1: West Coast Salad, but if you’re looking for something keto-friendly (we used to call that low-carb or “Atkins-friendly” back in the day, kids) and you need a break from the cookies and candies that are EVERYWHERE around this time of year, this might be the ticket.
By Western shore/West Coast, we’re referring to the western coast of the United States which includes the states of California (where I live and am from), Oregon, and Washington. The seafood is in fact different in the Pacific versus the Atlantic–you won’t find a lot of lobster here, but you will find an abundance of crab and mussels.
Another day, another Simply Deliciouscasserole. Today’s version is 8-28: Flemish Beef Casserole, which doesn’t tell you much other than it’s going to involve beef and will be somewhat Flemish in nature. I didn’t grow up with a lot of casseroles (especially not Flemish beef ones), but they were (and still are, for the most part) popular because they are cheap, easy, and feed a lot of people.
Interesting that they claim it’s a family recipe, but it includes beer. Doesn’t bother me personally, but I know that doesn’t fly for some folks (mostly due to religious or other exceptions). I suppose most of the alcohol would cook off and not really have any effect, but even the mere inclusion of it can be a no-go for some.
Ahoy there! I’m a sucker for anything fried (especially seafood) so for this lovely fall Friday in late October, I’m sharing with you 11-2: Fried Shrimp and Scallops. I’m usually a fan of eating out when it comes to frying (and fish) due to the…lingering odors left behind, but sometimes you gotta get in there and be your own captain of the seafood sampler.
Simply Delicious says to make this for appetizers, but I think it can be a whole meal. You also even get your choice of sauces!
I guess the best way to start this is…have you seen that Julie & Julia movie from a few years ago? If not, and you enjoy reading this blog (or even if you don’t), you DEFINITELY should go watch it. It’s essentially the idea that formed this website/project. In that movie, one of the featured Julia Child recipes is her Boeuf Bourguignon which is found in Mastering the Art of French Cooking, one of her most famous books and one of the most famous cookbooks in general.
With that being said, we come back to the fact that this is not a Julia Child cookbook project, it is a Simply Delicious one. So, I present to you Simply Delicious’ version of the dish: 8-10: Beef Bourguignon.
Simply Delicious isn’t wrong–this dish is essentially French beef stew (with a good amount of red wine in it). I’ve made Julia’s version a few times (let’s be honest, we ALL made it at least once after that movie came out), but I’ve yet to attempt the Simply Delicious version, mostly because it was a “new book” recipe and I didn’t know it even existed until a few years ago. Let’s see how they compare…
Autumn is just around the corner, but here’s another recipe you can try before you put the grill away for the season (unless you live somewhere that you can grill all year round). 11-15: Grilled Salmon with Thyme uses salmon steaks which can be tough to locate depending on where/when you look for them, but if you are able to snag some it’s a nice change from the same old burgers and hot dogs.
Here where I live, it’s not only still 90+ degrees each day, it’s also salmon season, so I’ve been seeing it on sale a lot at our local grocery stores. Warm nights + fresh salmon on the grill = good times.
Greetings, and happy Friday! It’s been a minute, but I’ll always come back eventually–I’ve put way too much time/work/energy into this project to give up now. Today, I present to you 1-12: Mixed Seafood Au Gratin. Au gratinis not new for Simple Delicious, and neither is the use of the pictured serving shells. I finally broke down and bought some a year or two ago for 11-10: French Scallops–I’m happy they’ll get another use here.
When was the last time you heard the phrase “tantalize the taste buds”? I feel like that went out of style around the same time as soufflé humor.
Hi there, back again with another “Asian” dish for you today. It’s interesting that Simply Delicious didn’t choose to name 8-45: Korean Sauteed Beef “Korean Beef Stir-Fry” instead (maybe because 8-25: Stir-Fried Beef is already in the book) —stir-fries seemed like they were all the rage in the late 20th century as a “healthy” dinner option. I suppose they still are popular today, but they don’t seem as “unusual” to make for dinner at home as they did back then.
I remember when my mom would bust out her wok every so often for a stir-fry back in the 1990s–it always seemed so much more interesting than when we would just cook in a regular pan on the stove. The blurb above suggests to serve it with noodles, but you can also do rice (or veggies, if you’re one of those actually healthy people–I clearly am not).
I’m aware of two salmon steak recipes in my Simply Delicious collection, 11-15: Grilled Salmon with Thyme and this one, 11-18: Salmon Steaks with Mushrooms. The other one mentions you can substitute salmon fillets if you can’t find the steaks, which is what I had to do for this one. Strangely enough, I WAS able to find them for the other one. Believe it or not, I’ve been looking for them for a while and just haven’t had very good luck with it (even in Northern California, where it seems like you can find just about anything if you look hard enough).
Simply Delicious does NOT miss an opportunity for a mushroom sauce–it’s kind of their thing. They suggest rice (10/10?) as a side dish, but I’m going to go with some gnocchi instead.
Quick note: Just passed the 8-year anniversary of this project, and I’m STILL going. I’ll be doing this FOREVER.