Archive for the ‘Recipe’ Category

Meg’s Meat Dip

May 31st, 2009

“A tasty appetizer” – Meg


  • Two bricks cream cheese (softened)
  • Two cans of no bean chili
  • One bag shredded cheese of your choosing (Meg likes Mexican)


  • Spread cream cheese in an even layer on bottom of a glass pie pan (approx. 1.5 bricks)
  • Spread Chili over cream cheese in an even layer (remember to maintain a tasty cheese-to-meat ratio – also about 1.5 cans)
  • Generously sprinkle shredded cheese over top


  • Microwave until cheese on top is melted
  • Serve with tortilla chips
Author: Josh Categories: Recipe Tags:


May 24th, 2009

Normally I don’t advocate “-tini” drinks. But this sounded pretty tasty when Mr. Steve mentioned it to me a few weeks back. Definitely on my Must-Try-List


  • 1 cup Cranberry juice
  • 1/2 cup Vodka
  • 1/4 cup OJ
  • 1 Tsp Lime juice

Fill mixer with ice, shake, and serve

Author: Josh Categories: Recipe Tags:

Sheppard’s Pie

May 17th, 2009

This is a real easy dinner to make in advance. The Girl is always happy when she knows she’s coming home to homemade dinner midweek. The basic premise is to just throw all of your leftovers into a gratin dish, cover it with mashed potatoes and bake it until it bubbles.


  • About a pound of cooked roast beef
    • Substitute chicken if you want
  • About a cup of left over gravy from when you made the roast
    • As always with gravy, the more you have the better it is
  • Leftover veggies
    • Corn
    • Pees
    • Carrots
    • Broccoli
    • Whatever you have leftover in the fridge
    • A can of something from
  • Worcestershire sauce
  • Tabasco
  • Grated cheese
    • I like to use a sharp cheddar
  • Mashed potatoes (about two cups or enough to cover the surface of your gratin)


  1. Dice the meat into quarter inch strips.
    • No need to be precise here; just make it bite sized
  2. Put meat, gravy, and vegetables in your gratin
  3. Add Worcestershire and Tabasco to taste
  4. Top with a layer of cheese
  5. Completely cover with a layer of mashed potatoes
  6. Cover and put in fridge until half an hour before dinner time


  • Bake at 400OF for 15 – 20 minutes or until it is about 100 OF
  • Broil for another 5 -10 minutes or until the top is nice golden brown


I generally make extra veggies, gravy, and mashed potatoes when making a Sunday roast so that I can make this for later on in the week. I usually have enough to make two pies.

Bonus Tip

Cut up the meat when cleaning up after dinner and throw it into a bowl with the veggies. You are now half way to making this dish and you don’t have to clean up as much.

Author: Josh Categories: Recipe Tags:

Bacon Wrapped Scallops

May 10th, 2009

In honor of Mother’s Day, this week’s recipe will be one of my mom’s favorite apps.


  • Scallops (half dozen)
  • Bacon (half dozen strips)
  • Toothpicks (dozen)


  • Preheat your broiler (toaster ovens work great for this)
  • If the scallops are large, cut them in half
  • Cut the bacon in half as well
  • Wrap a piece of bacon around each scallop half, securing it with a toothpick
  • Place scallops on an oiled tray
  • Broil for 5 minutes, flip and broil for 5 more minutes
  • Plate and enjoy.
Author: Josh Categories: Recipe Tags:

Dad’s Shrimp Scampi

May 3rd, 2009

My father used to make this on special occasions as a quick and fancy appetizer. You can easily knock this one out in 10 – 15 minutes.


  • Shrimp (about a pound is good for most occasions; I prefer to use uncooked)
  • Butter (as much as your diet can stand)
  • Garlic (2 – 5 cloves crushed, as much as you can stand really)
  • Lemon (2- 3, can be omitted)
  • Flour (1 – 2 tea spoons, can be omitted)
  • Wine (preferably white, about a cup)
  • Herbs (parsley and/or chives work well)
  • Salt
  • Pepper
  • Paprika (optional)
  • Tabasco (optional)


  1. Peel shrimp, cut veggies
  2. Put some butter and olive oil in a sauce pan, let the butter cook until it starts to sizzle and or get brown.
  3. Put shrimp in stir and add garlic, lemon juice, salt, pepper, paprika, Tabasco
  4. Lower heat to medium to low.
  5. The shrimp should cook in about 5 to 10 minutes
  6. Remove shrimp, leave butter/garlic
  7. Toss in your herbs
  8. Add wine to the pan and let it cook for about a minute. It should sizzle pleasantly when you add it.
  9. Add flour and stir out any lumps, let the sauce thicken a bit.
  10. Pour sauce over shrimp and serve.
Author: Josh Categories: Recipe Tags: , , ,

Buttermilk Waffles

April 26th, 2009

The first present I ever gave The Girl was a waffle iron. We have been using it on lazy weekends ever since.


  • 1 ¾ cups Flour
  • 2 tbs Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt


  • 2 Eggs
  • ½ cups Buttermilk
  • ½ cup oil/butter
  • 1 tsp Vanilla
  1. Preheat your waffle iron
  2. Mix wet and dry ingredients in separate bowls
  3. Make a well out of the dry ingredients and add in all of the wet
  4. Mix with a fork until it is slightly lumpy
  5. Pour a ladle full onto our iron and make some waffles!
Author: Josh Categories: Recipe Tags:

Alicja’s Crepes

April 19th, 2009

The Wife’s mother used to make these back in Poland.

  • ½ Cups Flour
  • 2 Eggs
  • 1 Cup Milk
  • 1 Cup Hot Water (from the tap is fine)
  • 2 -3 tbsp Oil or Butter
  • 2 tsp Salt
  1. Mix milk, eggs, and salt in a bowl
  2. Add flour all at once and beat until smooth
  3. Slowly pour in water while continuing to beat
  4. Add oil/butter
  5. Let stand for 15 minutes
  6. Make Crepes

Fill and enjoy


Author: Josh Categories: Recipe Tags: