4-5: Potatoes O’Brien

4-5: Potatoes O’Brien

It’s been a while since I’ve covered anything breakfast-related, so let’s dig into 4-5: Potatoes O’Brien to change that. I’ve heard of Potatoes O’Brien before (and you may have as well)–you can even buy them frozen from the grocery store. Here’s how to make them at home on your own, since takeout/delivery/eating in can be a bit hit-or-miss these days.

I suppose eggs might fall under the category of meat or poultry, but it seems to be the go-to accompaniment for this dish. As you can see from the header image, I served mine with a homemade breakfast sandwich which also made a good option. Who needs those big breakfast guys anyway?


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9-11: Stuffed Peppers

9-11: Stuffed Peppers

Stuffed peppers were not a big thing in my household growing up–neither my mom or I are big fans of bell peppers (sorry dad). However, that may not be the case for you–9-11: Stuffed Peppers might be something you’re more than familiar with. Since this was a “new book” recipe, I didn’t even know Simply Delicious had a stuffed peppers recipe…until now.

I had written a while ago (in 9-23: Fruity Sausage Kebabs) that I had at that point covered all the Chapter 09 recipes that I possess…and then I found the new book and had a few more to cover. Well, I’ve reached that point again–this is (again) the last recipe I have for this chapter. Unless more recipes turn up somewhere (don’t send them to me, I’m not trying to be the online library for this book), this is it for Ground Meat and Sausage.


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13-1: Broccoli with Cheese Sauce

13-1: Broccoli with Cheese Sauce

I’ve been eating a diet that’s easiest to classify as pescetarian for about 4 years now, and one of the biggest trends I’ve noticed in “vegetarian” dishes and cooking is to take a vegetable, smother it in cream and cheese, and call it a meal. Don’t get me wrong–I love cheese (more so than most–I chalk it up to being half Swedish/French), but it’s not exactly the healthiest thing for you. 13-1: Broccoli with Cheese Sauce is indeed vegetarian, but it is NOT healthy.

Sure, you could have stopped at steaming the broccoli (actually blanching, if you read the recipe after the jump)–maybe even sprinkle a little cheese on top to keep it interesting. But this feels more like, “would you like some broccoli with your cheese?” more so than “would you like some cheese with your broccoli?”

Man, I never thought I’d be complaining about there being TOO much cheese and not enough vegetables. That’s how you KNOW you’re getting old, kids.


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9-8: Mushroom Beef Patties

9-8: Mushroom Beef Patties

I’ve done quite a few recipes lately that include mushrooms, and now we’re doing one that expressly features them: 9-8: Mushroom Beef Patties. Simply Delicious also has several “patty” recipes, and now here’s one with mushrooms. I know–really pushing the culinary envelope here with both mushrooms AND beef patties.

I had mentioned in my last Group 09 entry (9-23: Fruity Sausage Kebabs) that I believed that I had run out of recipes for this section. HOWEVER, after I obtained the NEW book, I was able to squeeze out at least one more for you. There’s still another one hanging out in the queue (9-11: Stuffed Peppers), so we’re not quite done with it yet.


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11-17: Sole Fillets in White Wine Sauce

11-17: Sole Fillets in White Wine Sauce

Simply Delicious likes to try to mix it up with the types of fish recipes they offer, but a lot of them can actually use the same types of fish interchangeably. I made 11-25: Best Ever Sole Au Gratin with the recommended sole, but I also made 11-13: Flounder with Sauteed Vegetables with sole as well. 11-17: Sole Fillets with White Wine Sauce is a new one to add to the list (it’s even from the NEW book), and looks just as fantastically 1980s as the rest of them.

Simply Delicious claims this “elegant and luscious fish dish” could be the makings of a global phenomenon–big, if true. Wouldn’t be the first time something ocean-related took the world by storm.


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6-16: The Chef’s Special Chicken

6-16: The Chef’s Special Chicken

I’ll be honest–I have no idea why this is “special chicken”. But for me, 6-16: The Chef’s Special Chicken will be special because I made it with “chick’n” instead of the real thing. I guess that’s not all that special for me at this point, but maybe for you?

If you search for “chef’s special chicken”, you’ll get a million different types of recipes, so I’m not sure what makes this one especially traditional. Although this one I found is pretty much this same exact recipe, so I guess it’s not as unknown as I thought. That or someone ripped off Simply Delicious and called it their own.

In a restaurant when you see “chef’s special”, it usually translates to “this is about to go bad so let’s try to sell it tonight however we can”. #themoreyouknow


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13-22: Green Bean Pilaf

13-22: Green Bean Pilaf

Well, hello there. So it’s been a while, and my first recipe back is…rice with green beans? No wonder it took me so long to get back into this.

13-22: Green Bean Pilaf is exactly what it sounds like–a rice side dish with green beans that you could serve next to some sort of (presumably meat-based) main dish. It’s advertised as being vegetarian, but I feel that’s just by “default” since there’s no chunks of visible meat in it.

Man, does Simply Delicious enjoy their tarragon. It doesn’t seem like tarragon is super popular in modern dishes–is that because it’s not useful or because we don’t think of it as a relevant ingredient? Deep herb-related thoughts to consider on this Thursday afternoon. 🤔


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11-20: Pastry Fish with Shrimp

11-20: Pastry Fish with Shrimp

If you happen to have a “pastry fish” laying around, here’s a good use for it (I know you’ve been waiting for someone to tell you what to do with it). 11-20: Pastry Fish with Shrimp is so 1980s that I think we can bring it back around again for a 2020s-era reboot–this just screams “novelty food that looks better than it tastes”.

Maybe I’ve just been watching too much Great British Baking Show (or Great British Bake Off, as it is known in its native UK) on Netflix lately, but this sounds like a wacky cooking challenge just waiting to happen.


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15-14: Knickerbocker Glory

15-14: Knickerbocker Glory

Hi there–it’s been a while, but things got busy recently. Here’s one that’s been half-finished in my draft queue for way too long.

We got onto a “ridiculous desserts” kick recently, and made 15-14: Knickerbocker Glory along with its similar cousin, 15-7: Banana Split. If you’re still holding off on going out somewhere for ice cream, either one of these are pretty easy to make at home and are definitely ridiculous. Not quite on the level of “cake hanging off of a milkshake for Instagram“, but also definitely not something you’d eat very often.

Knickerbocker glory” is a real thing that Simply Delicious didn’t just make up, and has been around for about a hundred years at this point. They were allegedly invented in the US (at the Knickerbocker Hotel), but seem to be a much bigger deal in the UK these days than they are here. They’re even mentioned in Harry Potter!

Since Independence Day is just around the corner, maybe you can make these as an “American” summer treat–especially if it’s super hot where you are right now.


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8-30: Hungarian Goulash

8-30: Hungarian Goulash

We’ve just passed the 7-year anniversary of starting this project (April 16)…and I’m still nowhere near done. This is going to take me the rest of my life at this rate, I think.

A dish that WON’T take you the rest of your life to complete (notice my flawless segue there) is 8-30: Hungarian Goulash. It’s supposedly a dish for cold days, which are quickly becoming few and far between here in California now that it’s almost May. However, if you’ve still got a touch of cold where you are (or maybe your hemisphere is heading towards winter instead of summer), this might be a good option.

Hungarian goulash is very well-known outside of Simply Delicious…in fact, it’s Hungary’s national dish. 🇭🇺 Many countries have versions of it due to various Hungarian diasporas over the last few centuries. You may know the modern American version better as American chop suey, slumgullion, or maybe Hamburger Helper?


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