I do enjoy getting falafel when I go out to a Middle-Eastern restaurant. It’s much easier to cook them when you have a deep fryer. In the past, I have pan-fried some falafel, but it tastes the best when it is crispy and fried. Since we happened to be borrowing a deep-fryer, I made 13-7: Falafel.
I didn’t have any pita on hand, so I served the balls with a spicy dipping sauce instead of in the traditional pita pocket.
Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.
I’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags. I’ll leave it there–you do the math if you want to. 🐣
It’s been a while since we’ve done a salad. This recipe, 2-24: Parisian Ham-Mushroom Salad sounded fancy, and I had found myself with mushrooms, ham, and lettuce. Simply Delicious leans heavily on French cuisine, so it’s not surprising to see them attempt a French salad. But is this an actual French dish, or just something made up for Americans (like the classic “Chinese” example, General Tso’s chicken)?
I Googled a bit to see if there was an actual ham & mushroom salad that was a known part of French cuisine, and I actually was able to track down a somewhat similar recipe from Raymond Blanc, a well-renowned French chef. He published a Gruyere, ham, & mushroom salad recipe in a few of his cookbooks, noting that it came from his French hometown near the Franche-Comté region (not near Paris).
In the mood for more corn after 3-14: Creamy Corn Chowder? It’s still not quite corn season yet, but if you’ve got some frozen corn hanging out in the freezer, you can feel like it’s summer with 2-26: Corn & Wild Rice Salad.
This would be a great recipe to make for a summer BBQ or picnic–it’s healthy, pretty, and as they say above, easy to make. It feels incredibly out of season now (February), but therein lies the magic of the Internet–you might find this in June or July and it’ll be perfect then.
I’m not quite sure what makes 2-36: California Egg Salad “Californian”. I think in the 1980s if you served something on lettuce leaves instead of on bread and used light mayonnaise instead of regular, it was now “healthy” and therefore “Californian“. 🌴☀️🏄🏻♀️
I like how their idea of “livening up” egg salad is adding Tabasco and mustard. Really living on the edge there, Simply Delicious.
Today (Jan. 16) is my wedding anniversary, so I thought I’d post a recipe that has some relevance to my husband and I. I made this for a 4th of July party that we attended together back in 2009, when we had only just started dating.
We actually had a terrible time at the party, and I remember the salad being a bit strange with my modifications, but everything seems to have worked out in the end. My second attempt at the salad turned out much better, as most things do in life after a bit of thought. 🙂
We start our journey in Book 1, Group 1: Appetizers & Starters with 2-34: Avocado-Parmesan Salad. Got that? It’s further broken down into subgroups, depending on different classifications. I see now where I get my classification aptitude.
We start here due to yesterday’s CSA box delivery brimming with already-ripe avocados (a rarity). As avocados are a fickle beast, it was imperative to consume them in the near future.