Summer is slipping away quickly, but if you can still get your hands on some fresh berries, you can give 14-13: Berry Omelette a try. Based on the ingredients and the suggestion to serve it with wine, I think this is more of a “dessert omelette” than a “breakfast omelette”, but you do you.
I suppose there’s lots of dishes on famous breakfastplaces’ menus that are similar to this in terms of sugar and sweetness–I’m just not much of a “sweets” person for breakfast, especially when eggs are involved. My dad goes even further–he will not eat eggs if there is jam on or near the plate, and vice versa. He would NOT have enjoyed this dish.
Greetings, and happy Friday! It’s been a minute, but I’ll always come back eventually–I’ve put way too much time/work/energy into this project to give up now. Today, I present to you 1-12: Mixed Seafood Au Gratin. Au gratinis not new for Simple Delicious, and neither is the use of the pictured serving shells. I finally broke down and bought some a year or two ago for 11-10: French Scallops–I’m happy they’ll get another use here.
When was the last time you heard the phrase “tantalize the taste buds”? I feel like that went out of style around the same time as soufflé humor.
I’m (more than) a little reluctant to post 15-5: Strawberries Romanoff given the current state of the world, but I made it over a year ago and I need to get it out of my queue, so here you go. And yes, that’s really how long it takes me to get to these sometimes.
Strawberries are in season right now, so this is somewhat seasonally appropriate (but perhaps not politically so). I’m not sure being from the “courts of the Russian czars” is much of a selling point anymore these days (although arguably, it probably wasn’t much of one in the late 1980s-early 1990s either), but it is what it is.
You can find ways to support the people of Ukraine here. 🇺🇦
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.
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.
It’s a bit past apple season (usually fall/autumn), but 16-29: Heavenly Apple Cake uses applesauce instead of fresh fruit, so you can make it anytime you’ve got a hankering for apples. Or cake. Cake is always good.
They (Simply Delicious) are trying REALLY hard to make you believe there are actual apple pieces in this cake. I mean, the picture and the description would lead you to think that this thing is just chock full of fresh apples.
I hate to break it to you, but this is gonna be one heck of a bamboozle.
Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.
If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.
It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.
This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.
I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.
Happy New Year! I recently posted about finding a NEW (to me) Simply Delicious book at a local thrift store, so we’ll start this new year off with the first recipe I’m going to cover from that batch of new recipes, 2-7: Coleslaw. A lot of these recipes fill “gaps” in the collection I already had, and this one is no exception. Coleslaw is a pretty well-known dish, and it’s probably one of the only instances where I enjoy cabbage.
Simply Delicious suggests you can eat coleslaw with just about anything, and they may not be too far off with that claim. Not only can you eat it with a sandwich, you can even put it IN the sandwich.
Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.
The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.