eggs – Page 18 – Simply Delicious: The Cookbook Project

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

I grew up with turkey meatloaf. You probably grew up with some version of a loaf of meat. 9-28: Stuffed Meatloaf doesn’t stray too far from the traditional mold.

I don’t know about you, but I wouldn’t be too thrilled if the planned dinner for a party was a meatloaf. Don’t get me wrong, I’d appreciate the gesture. However, it’s tough to get excited about…meatloaf.

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.

5-12: Deviled Eggs is somewhat different take on a pretty traditional dish. Deviled eggs are very commonplace in American cuisine, and there are varying reasons for the name.

Deviled eggs (to me) usually have mustard and mayo mixed with the yolks, and some paprika sprinkled on top. These eggs have NONE of those things (except the egg parts).

It’s feeling a bit unbalanced around here–we need more from the back of the book. Here’s one from a brand new group: Pies & Cakes. Just in time for the cooler weather, we have 16-47: Orange-Almond Pie.

This came out really well: it tasted great, and you can make it in a toaster oven!

In 13-10: Zucchini Piccata, I had mentioned that I ended up with more zucchini than I could use in that recipe. Here’s what I did with the rest: I made 4-22: Zucchini Pancakes. I’ve made recipes similar to this before, but this one’s pretty standard.

These things are pretty good even if you’re not that into vegetables. Think of it as a healthier version of 4-17: Crispy Potato Pancakes.

Schnitzel has been a favorite of mine ever since I went on a trip with my family to Israel when I was 13 (I chose that instead of the party–I never say no to a chance to travel, especially abroad). Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.

This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.

If you still have any zucchini or tomatoes lying around from a late summer harvest, this is a great vegetarian recipe with which to use those up. 🍅

Also note the new background: my first entry from my new (hopefully somewhat permanent) kitchen. 🙂

I styled mine in more of a fried zucchini-appetizer way, but the casserole way works too.

This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔

I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.

I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.

However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂

Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.