white wine – Page 4 – Simply Delicious: The Cookbook Project

6-4: Easy Stuffed Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses June 19, 2014June 17, 2020all-purpose flour, basted, boiled, boneless, breasts, butter, cheese, chicken, chicken bouillon, chicken broth, dinner, fairly easy, fairly inexpensive, Feta, filling, frozen, garlic, goat cheese, gravy, Hutton house, lemon juice, lemons, lunch, melted, miso, mushrooms, revisited, rice, sautéed, simmered, skinless, slit, spinach, stuffed, white wine

In 3-13: Velvety Carrot Soup, I talked about how I love old cookbooks for their colorful attempts at trying to make boring recipes sound exciting. Another cookbook “trope” is putting words like easy, simple or quick in the title of a recipe that would otherwise sound…well, not those things.

Sometimes they live up to their titles, and sometimes not. A prime example of the former would be 6-4: Easy Stuffed Chicken Breasts. To be honest, stuffing chicken breasts doesn’t even sound that hard to begin with, so I suppose it didn’t even need that qualifier.

Unless it sounded hard to you–if that’s the case, ignore that last sentence. 🙂 It’s really not that hard, is what I’m saying.

5-24: Meat-Filled Crêpes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 24, 2014October 15, 2020all-purpose flour, boiled, breakfast, broiled, butter, Cheddar, cheese, cheese sauce, coconut flour, coconut milk, creamy, crêpes, dinner, dry mustard, easy, eggs, fail, fairly inexpensive, filling, French, grated, ground beef, ground meat, ground turkey, leeks, lunch, milk, paprika, Parmesan, salt, sautéed, stuffed, tender-crisp, untested, whipping cream, white wine

The long-awaited 5-24: Meat-Filled Crêpes. I finally solved my ingredient issues and it was crêpe-time. The only thing is…I’ve never done this before.

Confession time: In all of my time cooking (which is most of my life), I have NEVER made crêpes. I have made many pancakes (as you could imagine), but never a crêpe. This was a first for me and as you will see, I learned many lessons from this attempt.

3-1: Sweet Potato Vichyssoise

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 22, 2014March 14, 2020American, appetizers, autumn, blender, butter, celery, celery root, chicken bouillon, chicken broth, chilled, coconut milk, dinner, easy, egg-free, fall, food processor, French, Glendale apt, gluten-free, grated, half-and-half, inexpensive, lime juice, limes, lunch, melted, nuts, pared, peanuts, peeled, purée, salt, sautéed, simmered, soups, sweet potatoes, tender-crisp, Thanksgiving, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, white wine, yams, yellow onions, zested

Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.

Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.

Soup’s on!