6-17: Chicken Breast with Cheesy Filling

6-17: Chicken Breast with Cheesy Filling

There was apparently a week in April 1992 (can’t say that without thinking of this) when my mom was on a tear through this book–7-14: Easy-to-Make Pork Casserole is from two days earlier, and there’s a few more coming up from that same time period.  6-17: Chicken Breast with Cheesy Filling seems like something my mom would have been all about–she loves chicken breasts and blue cheese.

6-17 Chicken Breast with Cheesy Filling

Stuffed chicken breasts aren’t new territory for Simply Delicious6-4: Easy Stuffed Chicken Breasts and 6-25: Salmon-Filled Chicken Breasts are two variations on the concept that I’ve already covered.


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19-10: Dried Herbs and Spices I

19-10: Dried Herbs and Spices I

Chapter 19 of Simply Delicious is Basic Ingredients, another big part of cooking and Cooking School. 19-10: Dried Herbs & Spices I is the first of a two-part series on a selection of spices that you’ll probably find in a well-stocked kitchen.

19-10 Dried Herbs and Spices I

For this entry, I’ll link to a recipe (or two, or three) that I’ve covered in this project that calls for that spice to illustrate an idea of how to use it (and maybe increased motivation to give one of these recipes a try).


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6-40: Peppercorn Chicken Breasts

6-40: Peppercorn Chicken Breasts

Here’s one I’ve made in the past–there’s even my Sharpie notations to prove it. I remember making 6-40: Peppercorn Chicken Breasts for my mom, since she’s not a red meat eater and I was making another recipe from this book for everyone else that was heavy on meat. I’ll cover that one eventually, and update this to reflect that. 😉

6-40 Peppercorn Chicken Breasts

My notations claim that it’s easy. It is, when you use the right ingredients. If you don’t, it gets a bit tougher…


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