12-21: Luxury Rice with Shrimp

12-21: Luxury Rice with Shrimp

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.


Read more

12-28: Tri-Color Risotto

12-28: Tri-Color Risotto

If you haven’t figured it out by now, there’s a bit of a lag between when I make these recipes and when I actually post about them. It helps me to reread the recipe to figure out what I’m doing in a lot of these photos. While rereading the recipe for 12-28: Tri-Color Risotto, I realized I didn’t even make it right.

That’s my first explanation for what happened here. My second is that I don’t like cooking rice in a pan–I’m spoiled by rice cookers.

My third is that this isn’t risotto–it’s pilaf.


Read more

7-21: Jambalaya

7-21: Jambalaya

Cajun and Creole cooking are not something I’ve had a ton of experience with, so 7-21: Jambalaya is somewhat unfamiliar territory. I didn’t grow up eating a lot of New Orleans cuisine, other than my mother’s ill-fated attempt at making gumbo once.

It’s not a difficult recipe (quite the opposite, actually), but I don’t feel like I have a solid understanding of the difference between what makes it good and what makes it great. That’s something that comes with experience, both as a taster and as a creator.

I couldn’t have even told you that there are two types of jambalaya, Creole and Cajun. According to the all-knowing Wikipedia, the difference between the two is the absence or presence of tomatoes. Simply Delicious identifies this version as Creole, which is correct–that’s the version that has the tomatoes in it, which this one does. 🎺🍅


Read more

8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice is essentially beef stir-fry served with some rice, but it’s done in less than 30 minutes, which is a big plus. This one goes along with several other Chinese restaurant-style dishes that Simply Delicious has featured, including 6-11: Chinese Duck and 11-36: Hong Kong Shrimp.

Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.

Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait


Read more

12-25: Parmesan Rice with Shrimp

12-25: Parmesan Rice with Shrimp

12-25: Parmesan Rice with Shrimp is a great weeknight dinner option or even perhaps a side dish for a potluck or party. It has similarities to paella and risotto, but isn’t as time or skill-intensive as either of those. And as you can tell by the frequency of how much I’ve been posting lately (not much), anything quick is much appreciated. 

12-25 Parmesan Rice with Shrimp

I feel like they were trying to roughly capture the essence of Shrimp Etouffee with the flavors used in this recipe, but with much less work involved. Cajun/creole-inspired isn’t new for Simply Delicious, but it’s rarely executed faithfully.


Read more

9-7: Cabbage Rolls

9-7: Cabbage Rolls

Cabbage is probably my least favorite cruciferous vegetable. Although cabbage is present in most Chinese food dishes and it doesn’t bother me in that format, however, just the thought of eating plain cabbage is not very appetizing to me. The meatloaf-like mixture inside 9-7: Cabbage Rolls was the most edible part of the dish.  I like that they served it with a blurred out Heineken.

Anything that involves a stuffing and rolling procedure is usually best done in a big batch because they are a pain to put together.


Read more

5-14: Thai Chicken Omelette

5-14: Thai Chicken Omelette

Looking for a way to use up some leftover chicken for breakfast or lunch? 5-14: Thai Chicken Omelette doesn’t require a ton of ingredients, but makes for a light yet hearty meal. Omelettes are something Simply Delicious does quite a bit of (5-33: Omelette Stacks with Rice, 5-21: Omelette with Herbs, or 5-9: Swiss Cheese and Crouton Omelette are just a few examples), but this one’s definitely a decent take on it.

5-14 Thai Chicken Omelette

Simply Delicious mentions the Thai cuisine featuring lots of fruits and vegetables, but this recipe doesn’t have much in the way of produce, other than maybe the bean sprouts. Try substituting sautéed squash or carrots for a vegetarian alternative to the chicken.


Read more

11-3: Indian Scampi

11-3: Indian Scampi

Jamie made me a dish when we first started dating that she called “Shrimp Something“. This recipe, 11-3: Indian Scampi is a dish that is pretty similar to “Shrimp Something” so I really enjoyed it. 👍

Shrimp has to be one of my favorite crustaceans to eat. 🍤


Read more

5-33: Omelette Stacks with Rice

5-33: Omelette Stacks with Rice

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. 🍚

5-33 Omelette Stacks with Rice

Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. 🌇


Read more

13-12: Eggplant-Rice Casserole

13-12: Eggplant-Rice Casserole

🍆 13-12: Eggplant-Rice Casserole is a heavier preparation of eggplant than my other eggplant recipe, 13-16: Arabian Moussaka, this rice and eggplant dish is two, two, two dishes in one. I’ll show myself out for that dumb, old reference… 👋

There were lots of colors in this dish: purple 🍆, orange, green, yellow, white, and a few shades of beige.


Read more