IMPORTANT NEWS ABOUT TSDK

First, I wanted to take this opportunity to thank everyone for their support over the years. I truly appreciate everyone who has followed this blog and enjoyed the recipes. This site will be shut down in the coming months as I am re-launching my blog under the new name, Cozy and Homemade. The new blog site will be up and running in the coming days. You can visit and follow at http:/www.cozyandhomemade.com

In the meantime, this site will remain as an archive for all of my cooking recipes. However, the baking recipes have been moved over to the new site. I recommend that you print any recipes that you really love because this site will permanently be shut down this spring and those recipes will NOT appear on the new Cozy and Homemade site.

Thank you again for so many fun years on The Simply Delicious Kitchen!

ATTENTION – SITE INFORMATION

The Simply Delicious Kitchen is currently undergoing some changes at this time so we apologize for the current state of the website. We are currently reworking our name, content and site. The Simply Delicious Kitchen will now be known as “Cozy and Homemade“. The new site will be launching soon and the new focus will be primarily on baking and sweet treats. There will be an archive on the new site for all of TSDK’s cooking recipes. We will keep everyone updated on the launch date of the new site at which point this site will become inactive and redirect you to Cozy and Homemade. Thank you for your patience as we make this very exciting transition.

Overnight French Toast Casserole

overnight french toast

Need an easy idea for a warm, cozy Sunday brunch? Then look no further than Sally’s Baking Addiction delicious Overnight French Toast recipe! This recipe can be found in Sally’s first cookbook, “Sally’s Baking Addiction” which I highly recommend. The casserole comes together in just a few minutes and in the morning all you have to do is pop it right into the oven. In just 45 minutes you will have a hot, hearty breakfast on the table.

What I absolutely love about this recipe is that you first coat the bottom of the baking dish with a thick, sticky, sweet caramel sauce. When the casserole is ready to be served the caramel sauce serves as a delicious, sweet topping to each serving of french toast, you do not need any syrup or additional butter. I like to plate each serving, drizzle with the caramel sauce and dust with powdered sugar. It makes for a beautiful presentation and is ready to eat with no fuss!

The other nice thing about this recipe is that you can change up the flavor profile by adding in different flavored extracts such as rum or almond. You can also try layering in some fresh fruit, I personally love cinnamon apples but you can use anything from peaches to cranberries to pineapple. Try out different combinations until you find something you love. The casserole is best when served right from the oven however, you can re-warm leftovers just take note that it will not have the same texture. Enjoy!

Ingredients

  • 3 tbs light corn syrup
  • 1 1/2 cups (200g) dark brown sugar
  • 3/4 cup (1.5 sticks) salted butter
  • 1-2 loves Challah bread cut into 12 thick slices, day old or stale is best
  • 5 large eggs, beaten
  • 1 tbs pure vanilla extract
  • 1 1/2 cups (360ml) milk
  • 1 tsp ground cinnamon
  • Powdered sugar for dusting, optional

Instructions

At night – Heat the corn syrup, brown sugar and butter together in a small saucepan over medium heat. Remove from the heat once the butter is melted. Spread into a 9X13 baking dish.

Layer the thick sliced challah bread on top of the brown sugar mixture. Set aside.

Whisk the eggs, vanilla, milk and cinnamon together in a large bowl. Pour evenly over the bread. Cover tightly and chill in the refrigerator for at least 8 hours or overnight.

In the morning – Preheat the oven to 350ºF. Cover the casserole tightly in foil and bake for 45 minutes or until the bread is cooked through.

To serve – Plate and drizzle with the warm caramel sauce and dust with powdered sugar.

Cozy and Hearty Apple Cider Chicken

 

cider chicken plated

It’s fall and that means it’s time for cozy, warm, hearty meals. It’s also a great time to use up all of those delicious apples you harvested from your local orchard. I love to use apples in my cooking as they add a delicious flavor and sweetness to meals. They are also really amazing in salads because of their unexpected crisp, they go best with salads that have a lighter, sweeter dressing. Pure, fresh pressed apple cider is another wonderful ingredient to use in cooking and it’s what makes this chicken dish out of this world. Since the apple cider is a very forward flavor in this meal I recommend getting the best cider you can, name brand packaged cider will work however, fresh farm cider is really the absolute best.

This recipe comes from Sunny Anderson at Food Network®, for the original recipe click here . Please be aware, I did notice in the comments that people complained of the dish being “sour” and upon further reading, I realized that many people made the HUGE mistake of using apple cider VINEGAR in the dish instead of pure apple cider. These two ingredients are vastly different and cannot be interchanged whatsoever so please ensure you are using pure apple cider in this recipe. If you don’t have cider on hand, you can substitute apple juice however, you might find the end result a little less rich and a touch more sweet. 

One suggestion, because you are cooking so many pieces of chicken at once you’ll want to get as much in the pan at one time (without overcrowding) so you don’t have to cook multiple batches. I suggest using a large electric skillet because it can easily accommodate a large batch of chicken ensuring that your meal cooks quickly and all at one time. Lastly, I served this with homemade mashed potatoes and glazed carrots. Enjoy!

Ingredients

  • 2 tbs olive oil
  • 2 tbs unsalted butter
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1/2 Vidalia onion, chopped
  • 1 Granny Smith apple, cored and sliced into 1/4-inch wedges
  • 3 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 bay leaves
  • 2 tbs all-purpose flour
  • 1 1/2 cups apple cider

Instructions

Heat oil and 1 tbs butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper then add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside.

Add remaining butter and onion, apple, garlic, thyme and bay leaves. Sauté until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

apple cider chicken

Quick and Easy Fried Rice

Fried Rice2

Who doesn’t love fried rice? Even my kids are a fan (after they pick out the veggies, lol) so I was interested in finding a quick and easy recipe that I could whip up at home. While Chinese take-out is delicious, it can be very calorie dense and laden with salt and sugar. I really love the idea of being able to control the ingredients myself and make a somewhat “lighter” version that is just as yummy as what I can get from a take-out place.

Enter this awesome recipe from the blog, Gimme Some Oven which is true to its name, “The Best Fried Rice“. It was really easy to make and it came out great! I made mine as the recipe specified leaving out the oyster sauce as I didn’t have any in the house. The resulting dish was still very good even without this ingredient. The most important step in this recipe is to use cold rice. Grab whatever leftover rice you have in the fridge or make the rice in the morning and chill until you’re ready to cook it up for dinner.

The nice thing about this recipe is that you can get creative if you so desire. Add in a variety of different veggies or toss in some chicken, pork or beef. It is so delicious no matter how you serve it. Enjoy!

Ingredients

  • 3 tbs unsalted butter, divided
  • 2 large eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • Kosher salt and ground black pepper, to taste
  • 4 cups cooked and chilled rice (preferably short grain)
  • 3 green onions, thinly sliced
  • 3-4 tbs low-sodium soy sauce, or more to taste
  • 1/2 tsp toasted sesame oil
  • 2 tsp oyster sauce (optional)

Instructions

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add the egg and cook until scrambled. Remove egg and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add the carrots, onion, peas and garlic and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat and stir in the sesame oil until combined.

Serve immediately or refrigerate in a sealed container for up to 3 days.

Tuscan Panzanella Salad

panzanella.jpg

Let me start by saying that I absolutely LOOOOOOOVE Panzanella Salad. It’s light, crisp, refreshing and those garlic infused bread cubes are heavenly! It’s also a super easy salad to whip up and will make great use of all those wonderful tomatoes, cucumbers and basil in your summer garden.

Panazella is a Tuscan bread salad consisting of cucumbers, onions, tomatoes, a little basil and garlic infused toasted bread cubes. It is typically a very popular summer salad and goes great as a side to any BBQ you’re serving up. Some recipes will call for red wine vinegar however, I much prefer a really nice dark, thick balsamic as I feel it adds so much better flavor. My all time favorite balsamic vinegar is one called “25 Star Balsamic” that is available from The Amazing Olive in Port Jefferson, NY. You can readily purchase it in the store or online by clicking right here .

To save time, you can make the garlic infused bread cubes ahead of time and store in a sealed plastic bag until you’re ready to use them. Take note, the bread cubes will quickly begin to soak up all of the oil, vinegar and moisture from the vegetables so for maximum freshness and taste, toss the bread cubes with the salad only about 15 minutes before serving to avoid soggy, mushy bread. Enjoy!

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3-4 garlic cloves, peeled and smashed
  • 1 loaf of good rustic bread, cut into cubes
  • 2 tbs good quality balsamic vinegar, more as needed
  • 1 tbs minced shallot
  • pinch of sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large, ripe tomatoes, cut into chunks
  • 1 hothouse (English) cucumber, sliced in half lengthwise and cut into chunks
  • 1 small red onion, sliced
  • 1/2 cup basil leaves, cut into thin ribbons

Instructions

For the bread cubes – Preheat oven to 400ºF. In a small saucepan, warm the olive oil over medium-high heat. When the oil is hot remove from the heat and add the garlic cloves. Set aside and allow the garlic to infuse into the oil. Once the oil is cooled, discard the garlic cloves.

Toss the bread cubes with 2 tbs of the garlic infused oil. Place them in a single layer on a baking sheet and toast until lightly golden and crispy, about 7-10 minutes. Occasionally turn the cubes while baking.

For the vinaigrette – Combine the remaining garlic infused oil with the vinegar, shallot, sugar, salt and pepper and mix well.

For the salad – In a large bowl, toss the toasted bread cubes, tomatoes, cucumbers, red onion and basil with the vinaigrette. Season to taste with additional salt and pepper. Set aside for about 10-15 minutes before serving so that the flavors have time to blend. Sprinkle with additional basil and serve.

 

Warm and Cozy Cinnamon Baked Apples

baked cinnamon apples

The only thing better than biting into a crisp fresh apple is digging into warm, spiced baked apples which are not only delicious but relatively healthy. Baked apples make a great stand alone treat as well as a fantastic topping for ice cream, french toast, pancakes, waffles, toast or even chicken! They are also incredibly yummy stirred into vanilla yogurt, it makes for the perfect filling breakfast. I like to make a big batch of these apples and then keep them in the fridge so I have them on hand all week for my breakfast and snacks.

This recipe is great because nothing really needs to be exact. Feel free to add a little more cinnamon and spice or if you like your apples more “syrupy“, add a little more liquid or even a dash of maple syrup for flavor and stickiness. There really is no way to mess this recipe up so get comfortable playing around with the ingredients and flavor profile.

One quick trick to speed up the prep time is to use an Apple Corer and Slicer which makes the job so much easier. I feel that the apple slices are a little on the thick side so I like to halve them however, you can bake them “as is” just be sure to increase the cooking time. Serve the apples warm right out of the oven, at room temperature or even cold. They will keep for a few day if placed in a tightly sealed container in the fridge. Enjoy!

Ingredients

  • 2 tbs unsalted butter, divided
  • 2-3 tbs dark brown sugar
  • 3 tsp vanilla sugar or granulated sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 5 large baking apples peeled, cored and sliced to medium thickness (Honeycrisp, Granny Smith, etc)
  • 3-4 tbs water or apple cider

Instructions

Preheat the oven to 350ºF. Grease a large baking dish with 1 tablespoon of unsalted butter. Set aside.

Mix together the brown sugar, vanilla (or granulated) sugar, cinnamon and nutmeg. Toss the apples slices in the mixture and coat evenly.

Place the apples into the baking dish and add the water or cider to the baking dish. Dot the apples with the remaining 1 tablespoon of butter. Bake for 30-35 minutes or until apples are tender but not mushy.

Cozy Chicken Pot Pie

Golden Pot Pie

There is nothing quite like a steaming hot Chicken Pot Pie to warm the soul. It is one of the quintessential comfort foods and the perfect to meal to serve on a cold winter night. It might surprise you to know that making a Chicken Pot Pie from scratch is actually easier than you think. A few basic ingredients and just a few minutes of your time and you’ll have this on the dinner table in no time!

This recipe, which is my all time favorite, comes from the Epicurious website, click here to check it out online. The great thing about a pot pie is that you have the flexibility to play around with the filling and the spices to create a flavor profile that suits your palette. You can substitute turkey for the chicken, add in more veggies, change-up the vegetables and so on and so forth. As I’ve mentioned in other posts, I do not care for mushrooms so I leave them out of my pot pie. Instead I use diced Yukon Gold potatoes, a bit of sliced celery and if I have them in the house, I love pearl onions over regular diced onion. I also use a nice chicken stock instead of broth as I find the flavor to be far richer and more complex than that of chicken broth. Kitchen Basics® is my favorite brand but any stock will work just as well. For an even creamier base, add a touch of cream to the stock once it’s thickened. Enjoy!
Ingredients

  • 1 package (17.3 ounces) puff pastry sheets, thawed
  • 1/3 cup unsalted butter
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 3 medium onions, chopped (about 1 1/2 cups)
  • 8 oz. mushrooms, sliced (about 3 cups)
  • 1/3 cup all-purpose flour
  • 3 1/4 cups chicken stock
  • 1 tsp dried thyme leaves or 1 tbs minced fresh thyme leaves
  • 1 tbs Dijon mustard
  • 1/2 tsp ground black pepper
  • 3 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley

Instructions

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Bake for 25 minutes. Remove the aluminum foil after baking.

While the puff pastry bakes, heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.

Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.

Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.

Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown. Serve hot.

**Note – While a lattice topped pot pie is very pretty you can save yourself time by simply placing the whole puff pastry sheet on top of the pot pie as seen above. Crimp the edges and cut 2-3 vent slits in the pastry and bake as directed.**

Boeuf Bourguignonne (Beef Burgundy)

beef burgundy

When winter finally makes it arrival all I crave is warm, cozy comfort food. Boeuf Bourguignonne, also known as Beef Burgundy, is a classic French dish that is rich, savory and soul warming and it is one of my favorite dishes on a cold winter night. It is cooked low and slow in red wine and beef stock which makes for a deep, flavorful stew. As the dish simmers, the alcohol will burn away leaving behind a rich, complex flavor. Beef Burgundy originated in the Burgundy region of France so as you would expect, a nice Burgundy wine works well in this dish. Other good choices are a Beaujolais, Pinot Noir or any other French red wine from that area.

I came across this particular recipe a few years ago in a publication by Paula Deen entitled, “Cooking With Paula Deen“. (November 2013, Vol. 9 Issue 6) She calls for mushrooms however, as I don’t care for them I chose to leave them out. Also, she recommended adding the carrots in the last 30 minutes of cooking but I find in that short of a time the carrots do not soften and you’re left with hard, crunchy pieces which is not what you want in this dish. Therefore, I like to add them in with the beef, wine, stock and spices and allow them to simmer for the full 2.5 hours, I find the texture is much better with the extra cooking time.

Unlike a traditional stew where you cook chunks of potatoes with the meat and other vegetables, this dish is served over mashed potatoes . I like to take it one step further and serve them over garlic mashed, I love the extra flavor it adds to this dish. For instructions on making garlic mashed potatoes, see the note at the bottom of my Homemade Mashed Potatoes recipe. Enjoy!

Ingredients

  • 2 tbs vegetable oil
  • 2 lbs chuck roast, trimmed and cut into 1″ cubes
  • 1 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 (14.4 ounce) bag frozen pearl onions
  • 1 (8 ounce) package sliced baby portobello mushrooms, optional
  • 1 tsp minced garlic
  • 1 (32 ounce) carton beef stock
  • 2 cups dry red wine
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 4 carrots, cut into 1″ chunks
  • 1 cup frozen peas

Instructions

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the beef with salt and pepper.

Add the beef to the pan and cook until browned on all sides. Using a slotted spoon, remove the beef and set aside. Add the onions, mushrooms and garlic and cook for about 5 minutes or until tender. Return the beef to the pan with the stock, wine, carrots, thyme and bay leaves.

Bring to a boil then reduce the heat to a simmer, cover and cook for 2 hours. Add the frozen peas and simmer, uncovered, for 30 minutes more.

Serve over Homemade Mashed Potatoes

 

Cacio e Pepe Pasta (“Cheese and Black Pepper” Pasta)

cacio e pepe pasta

When my days are hectic and busy there is nothing I appreciate more than a quick and easy dinner. This Italian dish, which translated means “cheese and pepper“, is especially great because you don’t even need to boil the water first, you simply add the dry pasta right to a pan, cover with a little cold water and cook! The sauce is also a cinch to make and it consists of basic ingredients that are readily available in almost every home.

This recipe is right from one my favorite chefs, Alton Brown. He does such a great job of explaining the science behind cooking and then he follows up with easy step-by-step directions to create a yummy meal. You can find his original recipe right here . I followed the recipe exactly as written the first time but in subsequent makings, I adjusted down the amount of ground black pepper that is called for. I absolutely love pepper and I put it on everything but I did find that a 2 full tablespoons of pepper was a bit intense and overwhelming, especially for my kids. So I cut that back to only a tablespoon the next few times I made it. My advice is to start with just a small amount and then adjust accordingly as you cook. You can always add more if needed however, it is impossible to take it away once it’s been added. For a more hearty meal you can toss in some sliced grilled chicken or vegetables but it really is a wonderful dish simply as is.

One last note, I have found that the often times the cooking water simmers away before the pasta is finished cooking. If you notice the water getting too low, do not be afraid to add more to the pan, just get it back to a simmer quickly.  You will need at least 3/4 cup of the water to create the cheese sauce so don’t let your pan run dry, keep an eye on your water level. Enjoy!

Ingredients

  • 1 lb dry spaghetti
  • 2 tbs Kosher salt
  • 1-2 tbs ground black pepper
  • 3 oz Pecorino-Romano cheese, finely grated 
  • 1 1/2 oz  Parmesan, finely grated 
  • 1/3 cup extra-virgin olive oil
  • 3/4 to 1 cup starchy pasta water

Instructions

Add the dry pasta to a straight sided sauté pan then add the salt and just enough cold water to cover the pasta. Cover and set over medium-high heat.

When the water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so making sure the ends of the noodles stay submerged and that they aren’t sticking together.

While the pasta cooks, begin the sauce. Combine 1-2 tbs of ground black pepper, the Pecorino, all of the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with the back of a wooden spoon until a thick paste forms.

When the pasta has been simmering for 5 minutes, ladle 1 cup of the hot cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste, mixing until smooth.

After the pasta has been cooking for 10 minutes start checking for doneness, you want it to be just barely “al dente” as there will be some carryover cooking in the next step.

Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes (really use a lot of elbow grease here — this is not a light toss). The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta.

Portion pasta into 4 bowls, top with a sprinkle of extra grated cheese and ground black pepper and serve hot.