Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.
I’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags. I’ll leave it there–you do the math if you want to. 🐣
Here’s some easy breakfast or snack rolls to make that can get super addictive. 17-33: Coconut Coffee Rolls don’t necessarily need to be consumed with coffee if that’s not your bag, but they do pair nicely for a morning pick-me-up. 🌴☕️
I’ve made coconut rolls before, but they were somewhat different (17-67: Coconut Crescents) and I used those as part of my 2015 holiday gifts. Most of these rolls didn’t even make it out of the house–usually I try to distribute the majority of the baked good products of this project to my friends and family to avoid eating all of it ourselves.
Hope you’ve been enjoying my husband/co-writer Adam’s posts–he’s having fun writing them. I’m a bit behind on my own posting, so this is one I “cooked” a while ago. 1-4: Ham and Cheese Sandwich is exactly what it sounds like, hence the quotations around “cooked”–it’s basically a grilled cheese with ham in it.
As in 2-24: Parisian-Mushroom Salad, this is a French recipe somewhat simplified–the running theme throughout much of Simply Delicious. The croque monsieur is indeed a well-known French recipe, and lots of different takes on it exist out there.
Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.
Editor’s note: A big HELLO to those of you coming here from search engines–apparently there’s significant demand for pastrami risotto? This is one of those sites where we (my husband and I) are working our way through an old set of cookbooks–learn more about it here. Don’t expect anything like traditional risotto here (neither of us wrote any of the actual recipes)–but maybe stick around for an interesting read or two? Thanks for stopping by! 👋
The card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.
Just like the Teenage Mutant Ninja Turtles, I appreciate a good slice of pizza. 🍕 I wouldn’t normally order a vegetarian pizza. Does the Meat Lovers’ special come with 4 or 5 different meats on it?
I haven’t made pizza dough before. I briefly made bread when we scored a bread machine from a thrift store. After using the bread machine 2 or 3 times, I got to see why all of those bread machines are abandoned at the thrift store. Either my process was not good or the machine stopped working correctly after about 2 loaves of bread.
It’s been a while since we’ve done a salad. This recipe, 2-24: Parisian Ham-Mushroom Salad sounded fancy, and I had found myself with mushrooms, ham, and lettuce. Simply Delicious leans heavily on French cuisine, so it’s not surprising to see them attempt a French salad. But is this an actual French dish, or just something made up for Americans (like the classic “Chinese” example, General Tso’s chicken)?
I Googled a bit to see if there was an actual ham & mushroom salad that was a known part of French cuisine, and I actually was able to track down a somewhat similar recipe from Raymond Blanc, a well-renowned French chef. He published a Gruyere, ham, & mushroom salad recipe in a few of his cookbooks, noting that it came from his French hometown near the Franche-Comté region (not near Paris).
I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.
This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.
Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!🔥) and you’ll see a few more guest posts from me coming up.
I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.
14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.
This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. 🍒🍍🍓
Soufflés are one of the stereotypical fancy foods–a harried chef attempting to keep one from falling due to its delicate, temperamental nature used to be a common comedy trope.
The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe, 5-6: Cheese Soufflé). I’ve covered one savory soufflé dish already from this book: 4-11: Potato Soufflé with Onions.
This would be a good recipe to add some green onions or chives to–I think it would add some nice color to the soufflé without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflé dish–I have to justify its existence in my cabinet.