red bell peppers – Page 5 – Simply Delicious: The Cookbook Project

1-8: Delicious Cocktail Snacks

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters March 9, 2016December 24, 2019all-purpose flour, appetizers, blue cheese, butter, Canadian bacon, Cheddar, cheese, chilled, chopped, cocktail, cooked chicken, diced, Dijon mustard, dough, fairly easy, fairly expensive, foie gras, grated, ham, hors d'oeuvres, liver pâté, mayonnaise, melted, Monterey Jack, Parmesan, party food, pepperoni, red bell peppers, salad shrimp, shrimp, Silpat, smoked ham, snacks, spinach, toppings, tuna, twice-baked, untested, vegetables, vegetarian, yellow onions

I recently attended a birthday party, and was tasked with making some of the dishes for the party (as is usually the case). Seeing as some of the guests were “old-school” about their dining preferences, I decided to use up some of the more “old-school” recipes. 1-8: Delicious Cocktail Snacks looks exactly like something a waiter would be carrying around at a fancy cocktail party in an old movie.

So retro. These were pretty easy to make, and actually held really well in the fridge before the party. I reheated them at the party and it worked great–just a thought if you need something for a party that you can make earlier, transport and/or reheat later.

2-26: Corn & Wild Rice Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters February 14, 2016March 14, 2020American, appetizers, black beans, boiled, cilantro, cooked chicken, corn, dairy-free, diced, dinner, easy, egg-free, fairly inexpensive, gluten-free, green bell peppers, green onions, ham, jalapeño peppers, lettuce, lime juice, limes, lunch, marinated, olive oil, party food, red bell peppers, rice, salads, salt, shrimp, side dish, simmered, Southwestern, spicy, untested, vegan, vegetable oil, vegetables, vegetarian, wild rice

In the mood for more corn after 3-14: Creamy Corn Chowder? It’s still not quite corn season yet, but if you’ve got some frozen corn hanging out in the freezer, you can feel like it’s summer with 2-26: Corn & Wild Rice Salad.

This would be a great recipe to make for a summer BBQ or picnic–it’s healthy, pretty, and as they say above, easy to make. It feels incredibly out of season now (February), but therein lies the magic of the Internet–you might find this in June or July and it’ll be perfect then.

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.

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. 🙂

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.

4-8: Roasted Peppers with Dressing

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 8, 2014October 6, 2020broiled, chilled, dairy-free, dinner, dressing, easy, egg-free, garlic, gluten-free, green bell peppers, grilled, inexpensive, lemon juice, lemons, lunch, marinated, minced, olive oil, pared, parsley, red bell peppers, roasted, salads, salt, side dish, slit, untested, vegan, vegetables, vegetarian, yellow bell peppers

Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.

The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.

3-8: Gazpacho

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 6, 2014March 14, 2020appetizers, black pepper, blanched, blender, celery, cherry tomatoes, chilled, chives, croutons, cucumbers, dairy-free, diced, dinner, egg-free, fairly easy, food processor, garlic, gluten-free, heirloom tomatoes, inexpensive, lemon juice, lemons, lunch, olive oil, pared, parsley, party food, peeled, picnic, purée, red bell peppers, restaurant-style, salt, slit, soups, Spanish, summer, The Simpsons, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, yellow onions

First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.

“It’s tomato soup served ICE cold!”

Yes, Lisa. Yes it is. 🍅

It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆

9-44: Wok-Fried Beef Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses October 5, 2014July 6, 2020appetizers, Asian, beef, brown sugar, burgers, canola oil, chili peppers, cornstarch, dinner, fairly easy, fried, garlic, granulated sugar, green bell peppers, ground beef, ground meat, honey, inexpensive, lunch, pan-fried, pared, party food, peeled, red bell peppers, rice wine, sautéed, sherry, soy sauce, spicy, untested, vegetable oil, wok

There’s not a lot of NEW options when it comes to ground meat. Tacos, stroganoff, lasagna, burgers, meatloaf, etc. This one isn’t exactly new either, but hey–we can always use another ground meat recipe.

Even Simply Delicious knows they aren’t treading on new ground here. However, here’s the one warning about working with a wok: have a HOT stove. If you don’t–woks don’t work so well.