parsley – Page 6 – Simply Delicious: The Cookbook Project

2-20: Potato and Sausage Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 22, 2017March 10, 2020American, appetizers, beets, boiled, capers, chicken, chilled, chives, chopped, creamy, Dijon mustard, dinner, dressing, easy, fingerlings, franks, garnish, ham, herbs and spices, horseradish, hot dogs, inexpensive, lunch, mayonnaise, pan-fried, parsley, party food, peeled, pickled, picnic, pork, potato salad, potatoes, red potatoes, roasted, sausage, side dish, sliced, smoked ham, sour cream, turkey, untested, vegetables, wieners, yellow onions, yellow potatoes

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.

2-8: Chicken Salad

Adam Martin Group 02: Salads, Section 1: Appetizers & Starters March 19, 2017October 4, 2020appetizers, black pepper, chicken, chicken salad, chopped, chutney, cooked chicken, creamy, cucumbers, diced, dinner, dressing, dry mustard, easy, fairly expensive, garnish, gluten-free, herbs and spices, lettuce, lunch, mayonnaise, mushrooms, nuts, parsley, pecans, peeled, Romaine lettuce, salads, salt, side dish, sliced, sour cream, tangy, tomatoes, untested, vegetables, walnuts, watercress

Simply Delicious has the best decor in these photos. The wooden salad plate, white wine, and hand carved chicken plant box add a lot of character to this photo accompanying 2-8: Chicken Salad, it all screams 1980’s “chic”. Their final photo looks a lot more appetizing than my stark modern plating.

Such a luncheon treat! The chutney and mustard give the salad dressing a tangy flavor that compliments the chicken really well.

5-14: Thai Chicken Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters March 12, 2017October 13, 2020Asian, bean sprouts, boneless, breakfast, canola oil, chicken, chopped, cilantro, cooked chicken, cubed, curry paste, curry powder, dairy-free, diced, dinner, easy, eggs, filling, French, healthy, herbs and spices, inexpensive, lemon balm, lemongrass, lunch, omelette, Oriental, parsley, pasta/noodles, peanut oil, rice, rice noodles, sautéed, sesame oil, sliced, soy sauce, sriracha, steamed, tamari, Thai, tomatoes, untested, vegetable oil

Looking for a way to use up some leftover chicken for breakfast or lunch? 5-14: Thai Chicken Omelette doesn’t require a ton of ingredients, but makes for a light yet hearty meal. Omelettes are something Simply Delicious does quite a bit of (5-33: Omelette Stacks with Rice, 5-21: Omelette with Herbs, or 5-9: Swiss Cheese and Crouton Omelette are just a few examples), but this one’s definitely a decent take on it.

Simply Delicious mentions the Thai cuisine featuring lots of fruits and vegetables, but this recipe doesn’t have much in the way of produce, other than maybe the bean sprouts. Try substituting sautéed squash or carrots for a vegetarian alternative to the chicken.

2-4: Chef’s Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters February 22, 2017February 17, 2020American, appetizers, bacon, black pepper, canola oil, Cheddar, cheese, chopped, cooked chicken, cubed, diced, dinner, dressing, easy, eggs, fairly inexpensive, garlic, gluten-free, grated, ham, hard-boiled, herbs and spices, iceberg lettuce, julienned, lemon juice, lunch, mushrooms, New York, parsley, radicchio, radishes, restaurant-style, Romaine lettuce, salads, salt, sliced, slit, spinach, tomatoes, turkey, untested, vegetables, watercress

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.

17-50: Cornmeal-Jalapeño Biscuits

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods January 11, 2017November 8, 2020all-purpose flour, appetizers, baked goods, baking powder, baking soda, biscuit cutters, biscuits, breakfast, butter, buttermilk, chopped, cilantro, cookie cutters, coriander, cornmeal, cumin, cut in, dough, easy, egg-free, gift ideas, granulated sugar, herbs and spices, hors d'oeuvres, inexpensive, jalapeño peppers, lunch, melted, minced, parsley, party food, salt, side dish, Silpat, snacks, untested, vegetarian

Making biscuits is quick and easy, especially when following this recipe for 17-50: Cornmeal-Jalapeño Biscuits from Simply Delicious. One of my favorite rainy-day activities, I enjoy baking because the warm oven heats up the house nicely. The only feeling that can beat it is sitting by the fireplace.🔥

A recipe like this could be cooked similar to a cornbread in a cast iron skillet placed near a fireplace hearth. That would be really old school, but I prefer using this biscuit method because each biscuit is baked with its own crunchy, delicious crust.

This recipe is so versatile. You can make the biscuits small for appetizer-sized portions or you can make dinner sized biscuits as a side dish.

9-9: Pork Meat Loaf with Horseradish

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses December 19, 2016February 1, 2021all-purpose flour, allspice, Asian, Béchamel sauce, black pepper, broiled, brown sugar, butter, Chinese/dark soy sauce, cloves, cornstarch, creamy, dinner, dried spices, egg-free, fairly easy, five-spice powder, glazed, grated, ground meat, ground pork, half-and-half, herbs and spices, horseradish, inexpensive, loaf pan, lunch, meatloaf, nutmeg, parsley, pork, roux, salt, sliced, soy sauce, teriyaki sauce, untested

I don’t often have ground pork on hand, but I happened to pick some up at a supermarket sale a few months ago and had been holding it in the freezer for a Simply Delicious recipe–I knew there were a few that called for it. 9-9: Pork Meat Loaf with Horseradish would have been a silly recipe to sub in ground beef for (my usual move), so this one will get the honor of being used with actual pork. 🐖

You guys, this picture does not look promising. Meatloaf is already difficult to get excited about, and I’m not sure if a creamy horseradish sauce is going to be enough to save it. Despite the copy reeking of desperation at the bottom of the recipe card (does this look “extravagant” to you?), I’m still willing to give it a shot. 🙈

12-40: Spinach Pasta with Mushrooms

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses December 3, 2016October 27, 2020black pepper, boiled, chopped, creamy, Dijon mustard, dinner, easy, fettuccini, herbs and spices, inexpensive, linguine, lunch, milk, mushrooms, olive oil, parsley, pasta/noodles, salt, side dish, sliced, spaghetti, spinach, tagliatelle, tender-crisp, untested, vegetables, vegetarian, whipping cream

Pasta with sauce is the most basic style of dish that Simply Delicious teaches a novice chef to cook. 12-40: Spinach Pasta with Mushrooms is appropriately classified as “Easy“.

Mustard-scented sauce is a recent addition to my diet, but it is one of my favorite additions. Dijon mustard is used in a lot of Simply Delicious sauces and it adds a tangy quality to the sauce that cannot be beat.

1-10: Seafood Cocktail Louisiana

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters December 2, 2016December 31, 2019American, appetizers, Cajun, celery, chili sauce, chilled, cocktail, cooked shrimp, crab, dairy-free, dill, dressing, dried herbs, easy, egg-free, fairly expensive, garlic, garnish, gluten-free, herbs and spices, hors d'oeuvres, iceberg lettuce, lemon juice, lemons, liquor, lunch, New Orleans, parsley, party food, peeled, salads, seafood, shellfish, shredded, shrimp, sliced, snacks, spicy, Tabasco sauce, TGV 2016, Thanksgiving, untested, vodka

I’m counting 1-10: Seafood Cocktail Louisiana as the fourth dish I made of this year’s 7-recipe Thanksgiving cooking marathon (TGV 2016) , but its components actually spanned a few days (and a few cooks). This was one of three appetizers I made for my Thanksgiving dinner–the others being a crudité & hummus platter and 1-5: Pigs in a Blanket.

My mom was always big on the idea of “shrimp cocktail” as being necessary for Thanksgiving dinner appetizers (it was always part of her family’s holiday dinner when she was growing up), so in order to honor that idea, I chose this recipe.

As I mentioned above, I’m counting this as the fourth dish I made–it spanned Wed. 11/23 and Thu. 11/24 as different components had varying levels of make-in-advance-ability. My sous chef made the dressing and prepped shrimp the first night, while I assembled the dish itself right before serving the next day.

10-1: Springtime Lamb Stew

Adam Martin Group 10: Lamb & Veal, Section 2: Main Courses November 29, 2016October 27, 2020all-purpose flour, boiled, bone-in, boneless, butter, carrots, dinner, Dutch oven, easy, fairly inexpensive, French, green beans, herbs and spices, lamb shoulder, lunch, parsley, peeled, potatoes, Provençale, red potatoes, salt, sautéed, seared, simmered, sliced, spring, stews, sweet peas, tender-crisp, thyme, untested, vegetables, white wine, yellow onions, zucchini

Stew happens to be one of my favorite dishes. 😍 It contains all the things I really enjoy: tender meat, vegetables, and gravy. That being said, even though it’s the opposite of springtime right now, 10-1: Springtime Lamb Stew was right up my alley.

I’ve never been to the Provence region of France to try this style of cooking in it’s natural habitat, so learn more from someone who has.

6-33: Lime-Marinated Chicken

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses November 27, 2016October 15, 2020all-purpose flour, black pepper, butter, canola oil, chicken, chicken bouillon, chicken broth, chimichurri sauce, chopped, diced, dinner, easy, egg-free, fairly expensive, food processor, garlic, grated, lime juice, limes, lunch, marinated, minced, parsley, purée, red onions, salt, shallots, South American, sunflower oil, untested, white wine, zested

Two-packs of whole chickens were on sale at Costco and the other chicken in this pack was used to make 6-20: Rosemary Chicken. This recipe, 6-33: Lime-Marinated Chicken required me to rub a few brain cells together to prepare the chicken as written on the card.

Lime flavor added to anything is a winner with me. Chicken and lime is a great combination, the white wine sauce added a unique twist.