First of all (before we even get into the actual recipe for 12-35: Fettucini with Scallops) I need to take umbrage with the spelling of “fettucini”–Simply Delicious spells it with one “c” and an “i” at the end instead of an “e”. I spell it “fettuccine” (so does Wikipedia AND Olive Garden), so this is going to be a challenging entry to write.
Spinach fettuccine with Alfredo sauce (this one specifically) was one of my FAVORITE meals as a kid (I could definitely still knock out a big bowl of it today), and so I can see this as more of a “grown-up” version of it.
Real Alfredo sauce is closer to what you get with cacio e pepe than what you get at the Olive Garden (notably it doesn’t feature heavy cream and garlic like the OG version), and this version (even though it’s not calling itself “fettuccine Alfredo”) probably falls somewhere in between–lighter than OG’s but heavier than the original.
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.
Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.
This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶
You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet anotherfor you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes.Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
Feeling a bit of déjà vu? Maybe you’ve seen 1-31: Crab Cocktail before, or maybe you haven’t. I was doing some recent experimentation on the backend of my website, and long story short: I needed to do a rollback to an earlier version and this one got deleted. So I’m reposting/rewriting it again–however, you’ll miss whatever witty remarks I included with the first version.
I remember saying something about this being a good option for a meal instead of an appetizer (since there’s no parties allowed), and that you should picture yourself eating it near the coast with the breeze in your hair, since between COVID and wildfires, I don’t know if we’re ever getting to leave the house again.
When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.
One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.
This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time 💰💰). So much for trying to reduce my environmental and financial impact.
Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.
I’m counting 1-10: Seafood Cocktail Louisiana as the fourth dish I made of this year’s 7-recipe Thanksgiving cooking marathon (TGV 2016) , but its components actually spanned a few days (and a few cooks). This was one of three appetizers I made for my Thanksgiving dinner–the others being a crudité & hummus platter and 1-5: Pigs in a Blanket.
My mom was always big on the idea of “shrimp cocktail” as being necessary for Thanksgiving dinner appetizers (it was always part of her family’s holiday dinner when she was growing up), so in order to honor that idea, I chose this recipe.
As I mentioned above, I’m counting this as the fourth dish I made–it spanned Wed. 11/23 and Thu. 11/24 as different components had varying levels of make-in-advance-ability. My sous chef made the dressing and prepped shrimp the first night, while I assembled the dish itself right before serving the next day.
It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.
I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.
I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.
I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.
Well, I happened to have a (borrowed, since returned) mini deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.
Here’s a question for you: is cheese soup really soup? To me, it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. Often potato or broccoli gets added as well, in an attempt to “healthify” it. No matter what, it just seems…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so I kept this one simple.
Don’t get me wrong–I do enjoybroccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just lack appreciation for the leek.