chicken bouillon – Page 4 – Simply Delicious: The Cookbook Project

6-25: Salmon-Filled Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses July 19, 2016June 17, 2020all-purpose flour, black pepper, breasts, chicken, chicken bouillon, chopped, creamy, crème fraîche, dill, dinner, eggs, fairly easy, fairly expensive, foil pouch, grated, herbs and spices, lemon juice, lemons, lunch, salmon, salt, smoked salmon, sour cream, stuffed, tarragon, untested

I’ve been saving some lox in the freezer from a past brunch for this recipe, 6-25: Salmon-Filled Chicken Breasts. There’s not a lot of salmon recipes in Simply Delicious (despite salmon’s popularity in the 1980s & 90s), and this may be one of the only smoked salmon ones that I have in my collection for this book.

Definitely not the first time Simply Delicious has given a recipe for stuffed chicken breasts–see 6-4: Easy Stuffed Chicken Breasts for another take on the same idea. However, if you like smoked salmon like I do, you may have some extra laying around–here’s a use for it. 🐟

11-25: Best Ever Sole Au Gratin

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 27, 2016July 7, 2020all-purpose flour, au gratin, black pepper, butter, cheese, chicken bouillon, chicken broth, chopped, cooked shrimp, creamy, dinner, egg yolks, eggs, fairly easy, fairly expensive, fish, fish bouillon, fish stock, grated, lunch, mashed potatoes, melted, mushrooms, pared, Parmesan, revisited, roux, Rozie house, salt, sautéed, seafood, shrimp, sole, stuffed, twice-baked, vegetables, whipping cream, white wine, yellow onions

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. 🐟

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

6-11: Chinese Duck

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 31, 2016June 17, 2020Asian, black pepper, bone-in, brown sugar, cast-iron, chicken bouillon, chicken broth, Chinese, Chinese/dark soy sauce, dairy-free, deglazed, dinner, duck, Dutch oven, egg-free, fairly easy, fairly expensive, garlic, ginger, granulated sugar, grated, herbs and spices, honey, lemons, minced, pan-fried, parsley, simmered, soy sauce, untested

Here’s a first for me: I’ve never attempted to break down a duck before this recipe, 6-11: Chinese Duck. I’ve cooked with duck a handful of times, but this is definitely the most involved with it that I’ve ever gotten. There’s one more duck recipe in this book, so expect a return sometime in the future.

I found myself with a duck after my husband took a trip past a local butcher a few weeks ago, so I decided to take a stab at one of the two recipes in the book. I assumed this would be similar to the Chinese dish Peking duck, and in true Simply Delicious style, it doesn’t quite come as close as recipes today can get you.

10-12: Basil-Baked Lamb

Jamie Martin Group 10: Lamb & Veal, Section 2: Main Courses May 16, 2016July 6, 2020basil, beef bouillon, beef broth, boneless, chicken bouillon, chicken broth, chopped, dairy-free, dinner, Dutch oven, easy, egg-free, fairly expensive, garlic, gluten-free, herb-roasted, herbs and spices, lamb, lamb shoulder, leg of lamb, meat thermometer, minced, pared, parsley, potatoes, roasted, salt, scalloped, untested, vegetables, yellow onions

I’ve done over 100 recipes at this point (closing in on 150 in the next few weeks), and this is the FIRST recipe from Group 10: Lamb & Veal. This is probably due to the fact that neither of those have ever featured heavily in my diet or culinary rotation. However, in the interest of science everything must be covered. So here we go–the first lamb recipe: 10-12: Basil-Baked Lamb.

Um, yeah. In the very first entry (where I explained what this whole project is about), I had mentioned that these books got a bit trashed when I had a bad roach infestation in my first apartment after college. This section was one of the casualties from overzealous roach spray distribution and poor post-massacre clean-up. A lot of the pages got stuck together, and due to their lack of regular use, stayed that way for far too long. Luckily for this one, the recipe part of the card is still somewhat legible.

9-10: Lean Meatballs with Tomato Sauce

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 13, 2016July 5, 2020appetizers, basil, black pepper, boiled, bread crumbs, canola oil, chicken bouillon, chicken broth, crushed tomatoes, dairy-free, diced, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, garlic, ground meat, ground turkey, herbs and spices, Italian seasoning, lunch, meatballs, minced, olive oil, panko, parsley, party food, salt, sautéed, tomato sauce, untested, veal, white bread, white pepper, yellow onions

Here’s another one of those 1980s attempts at “healthy”. 9-10: Lean Meatballs with Tomato Sauce calls for the use of veal, which doesn’t immediately resonate with me as being “healthy”. A quick and dirty Google search comes up with veal having less calories than pork but more cholesterol than beef. Calories were the enemy in the 1980s, so I suppose that’s part of their justification for deeming veal meatballs “healthy”.

I’m not a huge fan of veal, and considering there’s a whole lamb & veal section to this book that I’ve only begun to scratch the surface of, we’re going to keep these meatballs “healthy” and swap veal for turkey. My mom was (and still is) a huge proponent of ground turkey, so this is probably a swap she or I would have made if we’d made this before.

7-27: Pork Tenderloin in Creamy Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses March 23, 2016June 18, 2020black pepper, boneless, butter, chicken bouillon, chicken broth, creamy, deglazed, Dijon mustard, dinner, dried herbs, easy, egg-free, fairly inexpensive, half-and-half, melted, pan-fried, pork, pork loin, pork shoulder, pork tenderloin, salt, tarragon, tenderized, untested, whipping cream

I had mentioned in 7-36: Pork Tenderloin with Curry Sauce that I had an abundance of pork tenderloin due to a Costco sale. As I work my way through the freezer (mostly because I keep adding new things into it), I find myself with another pork tenderloin–this time, we’ll try it as 7-27: Pork Tenderloin in Creamy Sauce.

There’s not a HUGE difference conceptually between this one and 7-36: Pork Tenderloin with Curry Sauce–the major differences are just spices & condiments added to the final sauce. Otherwise, this is another perfectly serviceable weeknight dinner option, or even a decent meal for entertaining.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. 🌶 🔥 As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.

7-9: Hunter’s-Style Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses February 25, 2016June 19, 2020black pepper, butter, chervil, chicken bouillon, chicken broth, cornstarch, dinner, egg-free, fairly easy, fairly inexpensive, gluten-free, melted, mushrooms, parsley, pork, pork chops, salt, sautéed, seared, sour cream, tarragon, tomatoes, untested, vegetables, white wine, yellow onions

Back when I made 7-55: Sunday Pork Stew, I had mentioned that I was intending on making a different recipe, but that I didn’t have the mushrooms to make it. This recipe, 7-9: Hunter’s-Style Pork Chops, was the recipe I was intending to make.

EDIT: This seems to be a popular recipe–it wasn’t one of my favorites, but I hope you enjoy! If you want to know more about this site/me, read this. Thanks for visiting!

“Hunter’s-style pork chops” seems to be a thing, although I’ve never heard of it before this book. Most recipes out there cite it as a “comfort food”, although if they’re already using the word “bland” in and around the recipe (see the second line above on the card), don’t expect anything avant garde.

6-30: Scottish Chicken Casserole

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses February 2, 2016June 18, 2020bay leaves, black pepper, bone-in, breasts, butter, casserole, chicken, chicken bouillon, chicken broth, dinner, dried herbs, drumsticks, Dutch oven, egg-free, fairly easy, gluten-free, inexpensive, melted, paprika, parsley, pot-roasted, potatoes, salt, scalloped, Scottish, seared, thighs, thyme, untested, wings, yellow onions

As I mentioned in 9-12: Shepherd’s Pie, I had a LOT of potatoes to get rid of after buying too many at Costco. So here’s another potato recipe for you: 6-30: Scottish Chicken Casserole.

EDIT: This seems to be a popular one–not sure why, since it’s not very exciting. Easy, but not thrilling. If that’s what you’re here for, game on. If you want to know more about this site/me, read this. Thanks for visiting!

Offhand, I have no idea why it’s “Scottish”, other than it seems similar to a lot of food you get in the UK. A cursory Google search turned up this recipe, which seems kind of like this one. This other recipe (from the same search) gives a bit more history, linking it to a classic French (and Scottish) casserole-type dish.

2-37: Chicken-Salami-Rice Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters January 16, 2016March 14, 20204th of July, appetizers, black olives, black pepper, boiled, celery, chicken, chicken bouillon, chicken salad, chilled, cooked chicken, dairy-free, diced, dinner, dressing, easy, garlic, green bell peppers, inexpensive, lemons, lettuce, lunch, marinated, olive oil, party food, red bell peppers, red onions, revisited, rice, roach motel apt, salads, salami, sautéed, tomatoes, tuna

Today (Jan. 16) is my wedding anniversary, so I thought I’d post a recipe that has some relevance to my husband and I. I made this for a 4th of July party that we attended together back in 2009, when we had only just started dating.

We actually had a terrible time at the party, and I remember the salad being a bit strange with my modifications, but everything seems to have worked out in the end. My second attempt at the salad turned out much better, as most things do in life after a bit of thought. 🙂