melted – Page 13 – Simply Delicious: The Cookbook Project

6-49: Cheese-Glazed Chicken Rolls

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 6, 2016June 18, 2020black pepper, boneless, bread crumbs, breasts, butter, cheese, chicken, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, garlic salt, glazed, grated, lunch, melted, Monterey Jack, oregano, panko, Parmesan, parsley, party food, rolls, salt, stuffed, tenderized, twice-baked, untested

I had mentioned in 6-35: Chicken Diable that I had another recipe that I needed to save some of the chicken breasts for–6-49: Cheese-Glazed Chicken Rolls was it. I don’t usually keep chicken breasts around (I think they’re dry and not particularly flavorful), so when I do have them, it’s best to try to knock out as many recipes as possible.

Simply Delicious has a lot of variations of “light chicken breast dinners”–it was the 1980s. If you’re interested in some of these, check out 6-4: Easy Stuffed Chicken Breasts, the aforementioned 6-35: Chicken Diable, or 6-40: Peppercorn Chicken Breasts.

9-22: Meat Pie

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses March 5, 2016July 6, 2020all-purpose flour, baked goods, black pepper, bread crumbs, brown sugar, butter, caramelized, chilled, cookie cutters, cut in, decorative, dinner, dough, egg wash, eggs, fairly hard, fairly inexpensive, flute, French, garlic, gift ideas, ground beef, ground meat, ground pork, ground turkey, lunch, melted, milk, mushrooms, nutmeg, panko, pared, parsley, party food, pastry, pie crust, pies, pot pie, revisited, roach motel apt, salt, sautéed, sun-dried tomatoes, vegetables, Worcestershire sauce, yellow onions

Meat pies have been around for a LONG time (like 9500 BCE old, according to Wikipedia). They cross a lot of cultures and are featured in some fashion in most cuisines (even if they look somewhat different–for example, empanadas, lahmacun, and samosas all are meat/pastry combinations from varied places). 9-22: Meat Pie is probably closest to the French Canadian tradition of meat pies, otherwise known as tourtière.

This one’s got some of my old notes on it–I’ve made this one before, about 6-7 years ago for my friend’s birthday party (the same friend from the 80s party in 1-22: Onion-Potato Diamonds). It was a “pie party” because he was (at the time) obsessed with the Keri Russell movie Waitress, which apparently has something to do with a lot of pies.

I made some adjustments to the recipe the first time (you can see those listed on the side), but this time, we’re going legit.

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.

12-9: Pasta with Salmon and Basil

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 29, 2016July 27, 2020al dente, all-purpose flour, basil, black pepper, blanched, boiled, butter, canola oil, creamy, dinner, dried herbs, easy, fairly expensive, fish, fish bouillon, half-and-half, lunch, melted, milk, pan-fried, pasta/noodles, roux, salmon, salt, sautéed, smoked salmon, sun-dried tomatoes, tomatoes, untested

Another recipe attempt born of Costco sale inspiration and brought down by too much time between buying stuff and using it up. I did my best with 12-9: Pasta with Salmon and Basil, but I probably didn’t do it justice.

This was the only recipe in Simply Delicious that I could find that used salmon filets, not steaks. I somehow had it in my head that there were several recipes that used salmon, and so was disappointed to find that this was the only one that I was going to knock out, despite now having a few pounds of salmon.

11-4: Calzone with Seafood

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses February 25, 2016July 7, 2020all-purpose flour, calzone, caramelized, cheese, crab, diced, dinner, dough, dried herbs, egg-free, fairly easy, fairly expensive, garlic, Italian, kneaded, krab, lunch, melted, minced, Mozzarella, mussels, olive oil, oregano, pared, pizza, proofed, salt, sautéed, seafood, shellfish, shrimp, stuffed, untested, vegetables, yeast, yellow onions

Here’s one from the Fish & Seafood chapter, which I haven’t delved into for awhile. 11-4: Calzone with Seafood sounds rather strange on paper, and was in fact strange in reality. If you’re picturing a pizza-like calzone with tomato sauce…think again.

If you’ve come here from a search engine looking for a good seafood calzone recipe (which apparently a lot of you do), here’s the TL;DR–the crust and overall cooking method are decent on this recipe, but be prepared to come up with your own fillings. Oh, and if you’re wondering what the heck this site is, read this.

They’ll mention later that the dough is really what they want you to get out of this recipe–the filling is a variable. Knowing that now (after I followed their suggestions), I would have definitely made some adjustments.

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.

3-14: Creamy Corn Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters January 28, 2016March 14, 2020all-purpose flour, black pepper, boiled, butter, carrots, celery, chowder, corn, creamy, dinner, easy, egg-free, grated, half-and-half, herbs and spices, inexpensive, lunch, melted, milk, mirepoix, purée, roux, salt, sautéed, simmered, soups, summer, thyme, Tyler Florence, untested, vegetarian, yellow onions

Corn is more of a summer thing, but the recipe for 3-14: Creamy Corn Chowder calls for fresh, canned, or frozen corn, so you can have it anytime you have a hankering for corn chowder. I’m not personally a huge fan of corn chowders, but I know a lot of people are, and my in-house reviewer claimed to like it, so it comes recommended.

I’ve made a variation on Tyler Florence’s corn chowder at my current job, which was also a hit. Both call for thyme, but Simply Delicious chooses to bulk with mirepoix vegetables & milk rather than potatoes, roux, & heavy cream like Tyler Florence. Another example of the lean/health-conscious 80s.

14-12: Bread Pudding with Rum Sauce

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods January 15, 2016July 30, 2020breads, butter, cinnamon, coconut, coconut milk, coconut oil, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fall, granulated sugar, grated, hot desserts, liquor, melted, milk, mounted, nutmeg, orange juice, powdered sugar, pudding, raisins, rum, untested, vanilla extract, vegetarian, white bread, zested

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

I made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

17-67: Coconut Crescents

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 25, 2015November 8, 2020all-purpose flour, baked goods, breakfast, butter, Christmas, coconut, cookie cutters, cookies, crescents, dessert, dough, eggs, fairly easy, filling, gift ideas, granulated sugar, grated, holiday baking, inexpensive, kneaded, lemons, melted, milk, oranges, pastry, powdered sugar, proofed, salt, snacks, untested, vegetarian, XMAS 15, yeast, zested

Merry Christmas! 🌲 Or if it’s not Christmas when you’re reading this, hope you’re having a nice day. 😃 The final component of my holiday assortment this year was 17-67: Coconut Crescents, and since they turned out somewhat nicely (unlike some of the other components), I thought it best to end this holiday baking burst on a high note.

I included these in my assortment to vary some texture (not all cookies) and to make at least one that used a yeast dough. These can be really versatile–just swap coconut for something else like a strawberry filling or sprinkle something like brown sugar on top.