Spicy Portuguese Shrimp

At first glance there doesn’t seem to be much to this recipe and in truth, there isn’t. It’s basically just a recipe for seasoned shrimp. Officially labeled Spicy Portuguese Shrimp with Garlic, I think this dish is a highly versatile base for any number of recipes. In the magazine they recommend serving it as is,…

Pasta with Sweet Corn, Tomatoes, and Basil

This one really surprised me, coming out much better than anticipated. In the end, it’s a fairly simple recipe with a lot of good flavor. We ate it as an entree, but I see how it would work as a side too. Ingredients (Serves 3) 2 pints grape or cherry tomatoes, halved* Kosher salt 4…

Scrambles

Wildwood Scramble I’m an egg fan. I am constantly making scrambles with whatever leftovers I can find in the fridge. My scrambles used to be much more meat centric, but recently I’ve really grown to love the variety and flavors that come from vegetables. I stumbled upon this combination while cleaning out the refrigerator after…

Scrapple

Some history. Scrapple is something I’ve been coming to terms with since first being introduced to it by my wife some 20 years ago. If you’re from within a 100 mile radius of Philadelphia there is no time you weren’t aware of scrapple and in fact, a life without it may seem inconceivable. Scrapple dates…

Mexican Chicken Skillet

For what seems like a very basic dish, this recipe packs a lot of flavor, while also managing to remain mostly healthy. As an added bonus, it’s a one pot dish. Ingredients. Serves 3. Mexican Seasoning Mix. 1 tablespoon chili powder ¼ teaspoon red pepper flakes 1/8 teaspoon cayenne pepper ¼ teaspoon oregano ½ teaspoon…

Butternut Squash Soup with Toasted Pepitas

I never thought I’d be such a sucker for gourd-based soups. Here’s a fun new word I just learned, cucurbitaceous. It means of or pertaining to the gourd family. So one might say, I never thought I’d be such a sucker for cucurbitaceous soups. Also, for those who don’t know, pepitas are a type of…

Pork Tacos

Pork tacos… that’s pretty much all I have to write. Just get straight to the recipe? Okay, I will, but first some business. The following ratios are good for two to three people. This recipe was made for outdoor grilling, but a grill pan will do. The chipotle pepper power definitely adds a little heat,…

Shrimp Salad

We had Peel and Eat Shrimp last night. Honestly, it wasn’t that good, which helps explain why there were three lonely shrimp sitting in the refrigerator this morning. I really didn’t relish the idea of them as leftovers, so I did what you do to any food you want to boost the flavor of, add…