11-5: Lemon Pepper Scallops

11-5: Lemon Pepper Scallops

Hey, y’all. Took a month or two off (I need SOME sort of summer vacation now that I’m not a teacher anymore), but as I’ve said before, I’m not going to let this die. Even though I haven’t been actively writing and publishing, I’ve still been cooking and photographing–I’ll get caught up here soon. Thanks for sticking around. ūüôā

Here’s one I cooked a little while ago, but never finished writing–11-5:¬†Lemon Pepper Scallops. My husband Adam LOVES seafood and at the start of this summer, we had decided we were going to try to knock out more of the Fish and Beef chapters of the book over the warm months. I can’t say that vow has worked out (I don’t think any of the ones in the queue are either one of those), but here’s a vestige of what was to be.

I’m gonna tell you right now–I can do a LOT of things in the kitchen, but poaching is my white whale. I always have a REALLY hard time with it (see 5-4: Eggs Benedict for an example of that), and I’ve yet to conquer it. Practice makes perfect, but to be honest, I’m not a huge fan of poached seafood anyway (very 1980s). I think for this one, I’m going to use a more flavorful searing technique, which I have less of a chance of screwing up (hey, scallops ain’t cheap).

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3-9: Mexican Chicken Soup

3-9: Mexican Chicken Soup

Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.

The spice mixture is the only part of this soup that is remotely Mexican.

Editor’s note:¬†Simply Delicious has another “Mexican” soup–check out¬†3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.¬†

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6-10: Savory Chicken Wings

6-10: Savory Chicken Wings

“Chicken wings are a longtime American favorite.” Truer words have never been written, editor of Simply Delicious. To complement another recent wing recipe that Jamie made (1-1: Orange-Glazed Chicken Wings), here’s¬†6-10: Savory Chicken Wings.

I love having chicken wings as both an appetizer and a snack. The editor of Simply Delicious know me too well.

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2-23: Grilled Chicken Salad

2-23: Grilled Chicken Salad

Who doesn’t love a simple salad? The editors of Simply Delicious knocked one out of the park with 2-23: Grilled Chicken Salad. Combining fresh vegetables with nicely cooked chicken is an easy method for creating a killer salad. My final product didn’t look much like the photo below, but the flavor is totally on point.

I love the bowl of strawberries and fresh baked biscuits behind the salad in the product photo.

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9-37: Ground Meat and Bean Dinner

9-37: Ground Meat and Bean Dinner

This dish is a dish that just “isn’t quite”. Isn’t quite good, isn’t quite bad. Like a bootleg chili, 9-37:¬†Ground Meat and Bean¬†Dinner is a Simply Delicious mess of a dish that isn’t quite chili and isn’t quite a casserole.¬†🌶

Unusual flavors is an understatement. Apples, cloves and cinnamon are a very old school meat and flavor combination. The broadest definition of meat is a solid food so pretty much everything used to be called meat. Merriam Webster Dictionary features an archaic definition of meat: “the edible part of something as distinguished from its covering (as a husk or shell)”. Fruit meat, nut meat, vegetable meat, the fleshy part that provides sustenance is technically a meat under this really old definition.

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3-16: Hearty Beef Soup

3-16: Hearty Beef Soup

The winter is the best time of year for soup, especially 3-16: Hearty Beef Soup. This dish made a great lunch dish that was easy to pack for multiple servings.

3-16-hearty-beef-soup_page_1As the card says, it reheats very well and tastes great even without a side of sour cream.

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12-10: Cheesy Tagliatelle

12-10: Cheesy Tagliatelle

I’ve been meaning to make this one for a while–spinach fettuccini was my¬†favorite as a kid. I usually had it with Alfredo sauce, and the cheesy sauce in¬†12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that.¬†🍽

12-10-cheesy-tagliatelle I’m not quite sure what the major difference between¬†tagliatelle and¬†fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

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4-18: French Vegetable Casserole

4-18: French Vegetable Casserole

Everything I needed to learn about making 4-18: French Vegetable Casserole¬†was told to me by Remy¬†the animated rat, star of¬†Ratatouille. I know…the editors of¬†Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America.¬†🇫🇷

4-18-french-vegetable-casserole_page_1The card mentions that the dish is referred to as “ratatouille” in its area of origin.

Editor’s note:¬†I did the underlining you see above when I realized this recipe was “ratatouille”.¬†I’ve¬†made this recipe before, a year or two prior to embarking on this project. I even watched¬†Ratatouille on my laptop while I made it.¬†🐀

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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.¬†👍

11-3-indian-scampi_page_1Shrimp has to be one of my favorite crustaceans to eat.¬†🍤

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13-14: Wok-Fried Veggies with Pasta

13-14: Wok-Fried Veggies with Pasta

13-14: Wok-Fried Veggies with Pasta is yet another dish where the preparation requires too much chopping. One of my specialties happens to be stir fry. I can make stir fry with the best of them.

13-14-wok-fried-veggies-with-pasta_page_1I’ve made wok fried¬†dishes similar to this on my own, but with chicken or beef. Usually, I think vegetarian food is best left to the rabbits.¬†🐰

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