I love the appetizer-style dishes featured in Simply Delicious. They are complicated because of making individual portions, but you can prepare them ahead of time to heat and serve when ready. When I make a batch of an appetizer like 4-20: Oven Baked Tomatoes, I like to eat a few right away and then stash the rest in the refrigerator to eat later as a healthy snack.
My family did not grow up eating baked, hollowed-out, stuffed tomatoes, however, that didn’t stop me from thoroughly enjoying this dish.
Editor’s note: Looks like my mom made this one before, and substituted broccoli for mushrooms–that makes sense, she hates mushrooms. She also dislikes tomatoes, so I have no idea why she was making this in the first place.
Hey, y’all. Took a month or two off (I need SOME sort of summer vacation now that I’m not a teacher anymore), but as I’ve said before, I’m not going to let this die. Even though I haven’t been actively writing and publishing, I’ve still been cooking and photographing–I’ll get caught up here soon. Thanks for sticking around. 🙂
Here’s one I cooked a little while ago, but never finished writing–11-5:Lemon Pepper Scallops. My husband Adam LOVES seafood and at the start of this summer, we had decided we were going to try to knock out more of the Fish and Beef chapters of the book over the warm months. I can’t say that vow has worked out (I don’t think any of the ones in the queue are either one of those), but here’s a vestige of what was to be.
I’m gonna tell you right now–I can do a LOT of things in the kitchen, but poaching is my white whale. I always have a REALLY hard time with it (see 5-4: Eggs Benedict for an example of that), and I’ve yet to conquer it. Practice makes perfect, but to be honest, I’m not a huge fan of poached seafood anyway (very 1980s). I think for this one, I’m going to use a more flavorful searing technique, which I have less of a chance of screwing up (hey, scallops ain’t cheap).
Any excuse to pull out the electric griddle is alright with me! After all of the meatball-style recipes in the Ground Meat and Sausage section, I was ready for a patty-style recipe again and 9-1: Spicy Beef Patties did not disappoint. I’ve never thought to put pickled beets into a burger before, but after trying this recipe, I would consider it again.
I love the little skinned potatoes they served alongside the patties in the example photo. I haven’t quite learned the technique to cook those yet. Their side salad is very photogenic, but not very filling. 3 tomato slices and 1 leaf of lettuce.
“Chicken wings are a longtime American favorite.” Truer words have never been written, editor of Simply Delicious. To complement another recent wing recipe that Jamie made (1-1: Orange-Glazed Chicken Wings), here’s 6-10: Savory Chicken Wings.
I love having chicken wings as both an appetizer and a snack. The editor of Simply Delicious know me too well.
Here’s a simple dessert that’s easy for a dinner, gift, or even just a snack. 16-9: Raspberry Tart is exactly what it sounds like–pie crust in a tart pan filled with raspberry preserves and topped with bits of dough. Simply Delicious uses a simple drop method for the dough topping, but I think we can do better than that. ?
Why did anyone think that amorphous blobs of dough were an acceptable tart topping? ?♀️
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.
This 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.
Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!?) and you’ll see a few more guest posts from me coming up.
I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.
Here’s another one of those 1980s attempts at “healthy”. 9-10: Lean Meatballs with Tomato Sauce calls for the use of veal, which doesn’t immediately resonate with me as being “healthy”. A quick and dirty Google search comes up with veal having less calories than pork but more cholesterol than beef. Calories were the enemy in the 1980s, so I suppose that’s part of their justification for deeming veal meatballs “healthy”.
I’m not a huge fan of veal, and considering there’s a whole lamb & veal section to this book that I’ve only begun to scratch the surface of, we’re going to keep these meatballs “healthy” and swap veal for turkey. My mom was (and still is) a huge proponent of ground turkey, so this is probably a swap she or I would have made if we’d made this before.
Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.
Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT 1970s hi-fi stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.
Here’s another mushroom recipe for you. 1-16: Mushrooms Escargot is similar to the last recipe I did, 2-2: Mushrooms à la Grecque, in that it’s a fancy name for a pretty well-known dish. Simply Delicious does that a LOT. This one is essentially stuffed mushrooms, something most everyone’s familiar with.
This recipe in-and-of itself doesn’t contain or use actual snails, but it’s suggested you can add them if you want. I didn’t go quite that far (although I’m not opposed to the idea), but the mushrooms provide a similar experience that’s not quite as…exotic. ?
