Today I am going to dispel a well circulated myth about food columnists, bloggers and chefs, so hang on to your aprons: The answer is no, we don’t cook fancy-schmancy meals seven days a week!

Don’t get me wrong, I don’t think too many of “us” open a can of soup and call it dinner, but we aren’t adverse to a simple but delicious meal of perhaps marinated and grilled chicken, a fresh, green salad with a good homemade dressing and a warm baguette. And yes, we order Chinese takeout and pizza on occasion. None of us are Superman or Xena Warrior Princesses, and we do get tired and want simple, honest, delicious food more often than not.

This week’s column is a peek inside what’s been cooking in my kitchen the past few weeks on just a “regular” day. (And please note that these recipes have all been husband tested and approved.)

Cinnamon roll coffee cake

This recipe was passed on to me by Chef M-J Bailey of Exeter, N.H. Talk about delish!

For the cake

• 3 cups all purpose flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1-1/2 cups whole milk
• 2 large eggs
• 2 tsp. vanilla extract
• 1/2 cup unsalted butter, melted and slightly cooled

For the topping:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 2 Tbsp. all purpose flour
• 1 Tbsp. cinnamon

For the glaze:

• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla extract

To prepare the cake: Combine flour, salt, sugar, baking powder, milk, eggs, and vanilla in a large bowl and beat on medium speed of electric mixer until combined. Slowly add melted butter. Pour batter into a 13 by 9 by 2-inch baking pan coated with cooking spray.

To prepare the topping: Combine butter, brown sugar, flour and cinnamon in a medium bowl and beat on medium low speed of electric mixer until smooth and creamy. Drop by tablespoonfuls evenly over the batter; use a knife to marble/swirl through the cake. Bake in a preheated 350 F oven for 35-40 minutes or until a tester inserted near center comes out nearly clean.

To prepare the glaze: Combine powdered sugar, milk and vanilla in a medium bowl and whisk until smooth. Drizzle over the warm cake. Serve cake warm or at room temperature. Yield: 12 servings.

Mini bacon and cheese quiches

These are healthy, low fat and yummy for a quick breakfast or lunch on the run. They can be baked, cooled and frozen and just pop in the toaster oven to reheat.

• 36 wonton wrappers (about 3-1/2-inches square)*
• 1 small onion, peeled and finely chopped
• 1 cup fat-free egg substitute
• 1-1/2 cup fat-free evaporated milk
• 1/2 cup low-fat shredded cheddar cheese
• 4 slices turkey bacon, cooked until crisp and crumbled
• 5 green onions, minced, for topping

Gently press 1 wonton wrapper into each of 36 miniature muffin cups that have been coated with cooking spray. Fit wrappers into cups so that ends extend above the cups. Spray edges of wrappers with cooking spray; set aside.

Add onion to a small, non-stick skillet coated with cooking spray, set over medium heat. Cook 3-4 minutes or until tender but not brown. Remove from heat and let cool.

Combine egg substitute and milk and in a medium bowl; whisk until blended. Stir in cheese, bacon and reserved onion. Fill each wonton wrapper with about 1 tablespoon of the mixture and sprinkle with a pinch of the green onions. Bake in a preheated 350 F oven for 18-20 minutes or until quiche mixture is set and edges of wrappers are lightly browned. Remove from oven and let cool 5 minutes before serving. Serve warm or at room temperature. Yield: 36 mini quiches. *Available in produce section of larger supermarkets.

Baked scallops

This dish is a beautiful presentation when served in individual scallop shells or other small dishes but works just as well in a baking dish.

• 1 lb. dry scallops (about 2 cups)
• 1 cup dry white wine
• Salt
• 6 Tbsp. unsalted butter, divided use
• 1 bunch green onions, finely chopped
• 2-1/2 Tbsp. all purpose flour
• 3/4 cup Panko bread crumbs
• 1/4 tsp. Old Bay™ seasoning
• Lemon slices (optional)

Place scallops in a medium sauté pan. Add wine and a pinch of salt; bring up to a boil and then reduce heat to a simmer. Cover and cook for exactly 4 minutes. Using a slotted spoon, transfer scallops to a 1-1/2 quart baking dish. Pour off the cooking liquid into to a small bowl and reserve.

Place 3 Tbsp. of the butter in the same sauté pan set over medium heat. When hot, add the green onions; cook 2 minutes or until wilted. Slowly sprinkle the flour onto the green onions; cook and stir 1 minute. Add reserved cooking liquid, whisking vigorously. As soon as the sauce is thickened, pour it over the scallops in the baking dish and stir gently to coat the scallops with the sauce. Sprinkle panko mixed with the Old Bay seasoning over the scallops; and dot with the remaining 3 Tbsp butter. Bake in a preheated 400 F oven for 14-15 minutes or until bubbly and golden brown. Serve with lemon slices if desired. Yield: 2-3 servings.

Thai beef with noodles

I’ve also made this substituting an equal amount of boneless skinless chicken for the beef — equally as delicious.

• 1/2 cup dry sherry (not so-called “cooking sherry” from the supermarket)
• 3 Tbsp. reduced-sodium soy sauce
• 3 tsp. grated fresh ginger
• 4 medium cloves garlic, peeled and minced
• 2 tsp. dark roasted sesame oil
• 2 tsp. light brown sugar
• 1/2 tsp. crushed hot red pepper flakes
• 1 lb. boneless sirloin (or chicken)
• 2 cups pea pods, strings removed
• 1 tsp. vegetable oil
• 1 (3 oz.) pkg. mushrooms, wiped clean and sliced
• 4 tsp. cornstarch
• 1 cup shredded carrots (I used pre-shredded from market)
• 2 cups cooked Chinese lo mein noodles or thin spaghetti, broken in half
• 1/4 cup chopped fresh cilantro

Combine sherry, soy sauce, ginger, garlic, sesame oil, brown sugar and hot pepper flakes. Place beef or chicken in plastic bag; add marinade. Close bag securely and marinate BEEF 45 minutes or CHICKEN 1-1/2 hours. Pour off marinade; reserve.

Meanwhile, cook pea pods in boiling salted water for 1 minute. Drain and rinse with cold water and drain again. Place in a small bowl and set aside. Add vegetable oil to a large skillet set over medium high heat and when hot, add mushrooms and sauté 3-4 minutes or until tender. Add to bowl with pea pods.

Remove beef from marinade and grill to desired degree of done-ness. Cover and keep warm.

Dissolve cornstarch in reserved marinade and add 1/2 cup water. Pour into skillet set over medium high heat and bring to a boil, whisking constantly. Add carrots and cook 1 minute. Add pea pods and mushrooms, stirring to coat with sauce. Stir in cooked noodles; toss gently to mix and coat the noodles with sauce.

Cut beef into thin slices and serve over noodles. Sprinkle with cilantro. Yield: 4 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several Maine newspapers, teaches cooking classes at Kitchen and Cork and blogs for their newsletter. Correspondence can be addressed to her via email at pander@maine.rr.com.