cheese – Page 10 – Simply Delicious: The Cookbook Project

9-12: Shepherd’s Pie

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses February 2, 2016July 5, 2020apple cider vinegar, bay leaves, boiled, butter, Cheddar, cheese, dinner, egg-free, fairly easy, garlic, gluten-free, ground beef, ground meat, half-and-half, Hutton house, inexpensive, mashed potatoes, nutmeg, paprika, pared, parsley, potatoes, red bell peppers, revisited, salt, sautéed, Swiss, vinegar, yellow onions

Here’s one with my mom’s writing on it. 9-12: Shepherd’s Pie promises to be a new take on an old classic and I had a LOT of potatoes to get rid of. Don’t buy a 20-lb bag of potatoes from Costco because it’s “such a good deal”.

I can’t say I’m particularly a fan of shepherd’s pie, but I had all the ingredients and a lot of potatoes to burn up. It stores/freezes well, and this version uses red peppers and beef instead of carrots/peas/corn and lamb (that’s why it’s shepherd’s pie–because of the sheep/lamb). 🐑

1-33: Artichoke & Roasted Pepper Dip

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters January 26, 2016February 5, 2020appetizers, artichoke hearts, cheese, chilled, dips, easy, fairly inexpensive, Glendale apt, gluten-free, green onions, mayonnaise, Mozzarella, Parmesan, parsley, party food, red bell peppers, revisited, roasted, sour cream, vegetarian, Worcestershire sauce

Around the time I started this project (almost 2 years ago at this point), I was distracting myself from real-world stresses by throwing myself into something that always made me happy–cooking. I would make dishes from these and other books and send them to work with my husband or bring them with me to share. 1-33: Artichoke & Roasted Pepper Dip was one of those dishes–in fact, one of the two that inspired me to make the project a reality.

I made it originally for my husband’s work (they loved it) and I made it this time for a get-together I attended (also loved it). It’s SUPER easy and a real crowd pleaser. I mentioned that this was one of two recipes that inspired this project–the other was 1-13: Crusty Toast with Mushrooms.

5-11: Country Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters January 17, 2016October 14, 2020bacon, black pepper, breakfast, butter, carrots, cast-iron, cheese, cooked chicken, diced, dinner, easy, eggs, French, green bell peppers, ground meat, ham, inexpensive, lunch, omelette, parsley, potatoes, red bell peppers, salt, sausage, sautéed, untested, yellow onions

This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.

Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.

12-11: Italian Macaroni and Cheese

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses November 21, 2015July 27, 2020al dente, black pepper, boiled, carrots, Cheddar, cheese, chicken bouillon, chicken broth, cooked chicken, dinner, fairly easy, grated, half-and-half, ham, inexpensive, Italian, julienned, layers, lunch, macaroni, Parmesan, party food, pasta/noodles, quiche lorraine, salt, shredded, smoked ham, untested

Before you make up your mind on 12-11: Italian Macaroni & Cheese, I must let you know that it is not what you are expecting. If you are envisioning just another creamy cheesy béchamel-based sauce, this is NOT that.

This has ham in it and NO cheese in the sauce. All the cheese is on top. The noodles are suspended in a cream and egg base similar to a quiche filling. Jump behind the cut and see what this wacky mac & cheese is all about.

1-22: Onion-Potato Diamonds

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters September 14, 2015February 5, 202080s party, appetizers, baking pan, breakfast, broiled, brushed, canola oil, cheese, cilantro, diced, easy, eggs, frittata, garnish, gluten-free, green onions, hors d'oeuvres, hot sauce, inexpensive, Italian parsley, lunch, minced, Monterey Jack, omelette, parchment paper, parsley, party food, peeled, picnic, potatoes, revisited, roach motel apt, salt, sautéed, scallions, scrambled, sesame oil, shredded, Spanish, Tabasco sauce, tomatoes, vegetable oil, vegetarian, wax paper

Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.

Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.

5-23: Cheese Pie with Tomatoes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters September 11, 2015October 14, 2020all-purpose flour, American, American South, bacon, baking powder, black pepper, breakfast, brushed, butter, Cheddar, cheese, chilled, chives, cut in, dinner, dough, dried herbs, egg wash, egg whites, eggs, fairly easy, filling, heirloom tomatoes, herbs and spices, inexpensive, layers, lunch, milk, pie crust, pies, quiches, salt, sautéed, sliced, Swiss, thyme, tomatoes, untested

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

4-12: Cheesy Sliced Baked Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 11, 2015October 6, 2020baked potatoes, bread crumbs, brushed, butter, Cheddar, cheese, crispy, dinner, dried herbs, easy, egg-free, garlic, herbs and spices, inexpensive, lunch, marjoram, melted, paprika, party food, potatoes, rosemary, salt, shredded, side dish, sliced, Swiss, thyme, twice-baked, untested, vegetables, vegetarian, white bread

Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.

Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.

5-15: Cheese Sticks

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 14, 2015October 14, 2020all-purpose flour, anise, appetizers, butter, cayenne pepper, Cheddar, cheese, coarse salt, cookie press, creamed, cumin, egg-free, fairly hard, hors d'oeuvres, inexpensive, lunch, paprika, parchment paper, Parmesan, pastry bag, poppy seeds, sesame seeds, Silpat, snacks, sticks, Swiss, untested, vegetarian

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those “burn off leftover ingredients” recipes.

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.

4-30: Cheese-Stuffed Potato Croquettes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 13, 2014April 14, 2022appetizers, black pepper, boiled, bread crumbs, breaded, canola oil, cheese, chicken fat, crispy, deep fryer, deep-fried, dinner, egg whites, egg yolks, eggs, fail, fairly easy, fairly inexpensive, fried, hors d'oeuvres, Italian, lunch, mashed potatoes, Mozzarella, pan-fried, panko, Parmesan, potatoes, rendered, side dish, snacks, sticks, string cheese, stuffed, tomato sauce, untested, vegetarian

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.

12-7: Fettuccini with Creamy Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 9, 2014July 27, 2020all-purpose flour, black pepper, boneless, breasts, butter, cheese, chicken, chopped, cooked chicken, creamy, Dijon mustard, dinner, easy, fairly inexpensive, fettuccini, half-and-half, Hutton house, lunch, mafalde, pared, Parmesan, parsley, pasta/noodles, peeled, red bell peppers, revisited, roux, sautéed, sherry, skinless, tangy, white wine, yellow onions

Here’s a recipe I’ve actually made before–it’s been a while since we’ve seen one of those. When I was about 8 or 9, my mom decided that she, my dad, and I were going to take turns making dinner each week. One of the recipes I actually planned for and made (before this grand plan inevitably fell apart) was this one: 12-7: Fettuccini with Creamy Chicken.

I probably was drawn to this one because my favorite meal as a kid was fettuccini Alfredo, and this one seems relatively similar (to an 9-year old). I also remember being fascinated with the fact that I got to use alcohol in something.