13-15: Vegetarian Lasagna

13-15: Vegetarian Lasagna

We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.

There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.


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2-21: Shrimp Salad

2-21: Shrimp Salad

Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.

This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.


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7-31: Lime Cayenne Pork Chops

7-31: Lime Cayenne Pork Chops

In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).

7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?

My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.


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7-53: Cider-Braised Pork Chops

7-53: Cider-Braised Pork Chops

I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.

There’s a TON of pork chop recipes in this book–I feel like every time I think I’ve got them all, another one pops up. If you like pork chops, check out 7-28: Pork Chops with Rosemary, 7-9: Hunter’s Style Pork Chops, or 7-26: Maple-Glazed Pork Chops for just a few examples.


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1-3: Melon with Smoked Turkey

1-3: Melon with Smoked Turkey

Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.

Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.


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12-28: Tri-Color Risotto

12-28: Tri-Color Risotto

If you haven’t figured it out by now, there’s a bit of a lag between when I make these recipes and when I actually post about them. It helps me to reread the recipe to figure out what I’m doing in a lot of these photos. While rereading the recipe for 12-28: Tri-Color Risotto, I realized I didn’t even make it right.

That’s my first explanation for what happened here. My second is that I don’t like cooking rice in a pan–I’m spoiled by rice cookers.

My third is that this isn’t risotto–it’s pilaf.


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15-23: Kiwi Mousse in Chocolate Cups

15-23: Kiwi Mousse in Chocolate Cups

15-23: Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Desserts, since they both make use of chocolate cups and frozen fillings.

These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.


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7-21: Jambalaya

7-21: Jambalaya

Cajun and Creole cooking are not something I’ve had a ton of experience with, so 7-21: Jambalaya is somewhat unfamiliar territory. I didn’t grow up eating a lot of New Orleans cuisine, other than my mother’s ill-fated attempt at making gumbo once.

It’s not a difficult recipe (quite the opposite, actually), but I don’t feel like I have a solid understanding of the difference between what makes it good and what makes it great. That’s something that comes with experience, both as a taster and as a creator.

I couldn’t have even told you that there are two types of jambalaya, Creole and Cajun. According to the all-knowing Wikipedia, the difference between the two is the absence or presence of tomatoes. Simply Delicious identifies this version as Creole, which is correct–that’s the version that has the tomatoes in it, which this one does. 🎺🍅


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8-54: Beef Beignets

8-54: Beef Beignets

When I think of beignets, I think of New Orleans. 🎷 I’ve never been to the real Café Du Monde in New Orleans, but I have been to the Mint Julep Bar in New Orleans Square at Disneyland which serves beignets (very delicious ones).

8-54: Beef Beignets are NOT like the ones at Disneyland or Café Du Monde–they’re more like Mongolian Beef before you toss it in sauce.

I looked around for similar types of recipes to confirm that this wasn’t just a Simply Delicious invention–and I really couldn’t find too many. There’s nothing wrong with battering beef and frying it–just don’t call it a beignet.


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6-58: Chicken Pie with Puff Pastry

6-58: Chicken Pie with Puff Pastry

Yo. As I’ve said previously, I take breaks from this project when life gets in the way. This summer was BANANAS, and fall seems to be quickly passing me by as well. I haven’t given up on cooking and photographing recipes, but I seem to have dropped the ball on actually writing them up and posting them.

I made the first attempt to rectify this earlier today when I uploaded about 600 pictures from two memory cards that I’ve filled up since May of this year. I made the second when I set up all the folders to start organizing the pictures (we’re talking over 50 recipes here).

Here’s the third: a recipe I cooked back sometime in early 2019, 6-58: Chicken Pie with Puff Pastry. This has been in various draft stages since April, and I’m finally finishing it NOW. This isn’t even part of the memory card dump from today–that’s how far behind I am.

This is essentially chicken pot pie. I mean, how is it not? The major difference between this and Marie Callender’s is that this one only has pastry on top.


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