Simply Delicious has a few variations on potato salad–2-17: Spicy Potato Salad is closer to a German variation, using a vinegar dressing instead of mayonnaise. This recipe, 2-20: Potato and Sausage Salad not only uses mayonnaise, but includes your choice of cured meat to accompany it–I went with chicken sausage, but you can use hot dogs, spicy links, or anything similar.
I caught a typo here–they mention capers in this blurb above, but dropped it from the actual ingredients list after the jump. I never realized it and now wish I had–capers would have been a welcome addition to this potato salad, especially instead of beets.
If you’re looking for something you could use for making lunches in advance, 17-18: Golfer’s Rolls could be an option. My suggestion? Use a creamier, softer cheese like they do in their picture (Simply Delicious shows Brie) or add some mayonnaise/avocado/hummus at the time of eating because these rolls can get a little dry.
Simply Delicious advocates freezing these rolls after filling them like sandwiches, and then bringing them with you somewhere (like a golf course). While my new co-workers like to play golf a lot, I only ended up bringing these to lunch at my desk. ⛳️
2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef.
I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.
In honor of Presidents Day today, here’s a classic American dish: 1-18: Club Sandwich. Wikipedia claims the club sandwich (or “clubhouse sandwich”) originated in late 19th century New York. It’s not hard to find one these days, and while the Simply Delicious version is not quite restaurant-sized (usually they’re HUGE), it’s still a hearty lunch or dinner option. 🇺🇸
I have no idea what’s going on with their picture or description of this sandwich–their picture only shows one layer (no middle bread) and the order of ingredients they describe above doesn’t match the recipe. I think I’m sticking with the recipe version.
Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.
This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.
This recipe, 6-29: Stuffed Turkey, is the WHOLE reason I originally decided to take on the challenge of cooking Thanksgiving dinner this year (TGV 2016)–when else was I going to get a chance to use the actual Thanksgiving recipe but on the holiday itself? I have cooked a Thanksgiving dinner before, but not in my own house, and not planned/shopped/organized for by myself. It was a fun challenge, and I have this card and project to thank for it.
Of course I made this recipe the day of Thanksgiving (Thursday 11/24), and it includes not only the turkey, but traditional stuffing and gravy as well. I cooked this in the afternoon, after making 17-5: Hot Seedy Rolls and 1-5: Pigs in a Blanket in the oven that morning.
This year’s Thanksgiving was at least 2 weeks ago by the time you’re reading this, but I hope that if you had one this year it was a nice one, and that if you’re reading this sometime in the future preparing for the current year’s feast, that yours is nice as well. Mine was lovely despite what’s been a tumultuous year, and this recipe was definitely a big part of making my first solo Thanksgiving successful. Thanks for taking time out of your day to read even just a bit of what I’ve written, and thanks for participating in my project, even just for this brief moment.
I’ve been working on this project for just under 3 years now, and I’ve got at least that long to go to attempt to finish it–thanks for giving me a reason to keep this project alive, an outlet for writing, a focus for creative energy, art to share with my family and friends, and a priceless set of memories and experiences tied to a set of stinky old cookbooks that have always meant a lot to me, and mean even more now. Thank you.
Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.
The card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.
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, 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.
I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.
However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂
Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.