Pop's Shrimp Scampi

Shrimp scampi was one of those dishes that I thought I would never be able to make. It didn't look complicated, but the flavors were just too good that I thought it is something I could only enjoy at a restaurant. That was until my dad shared his recipe with me! However, it makes A LOT of food. I usually just cut the recipe in half and it easily fills up a 9x13 glass dish. 

Shrimp Scampi

Makes a serving for 10

1 lbs angel hair pasta

2-2.5 lbs large uncooked shrimp
2 sticks of butter
1/2 cup olive oil
2 Tbs dried parsley
1/2 tsp dried basil
3 cups mushrooms, sliced
7 large minced garlic cloves
1 cup fresh lemon juice
Salt and pepper

• Cook pasta, according to package
• Boil 3 quarts of water, cook shrimp for 3 min. Drain and then set aside.
• Saute mushrooms
• Melt butter over medium heat.
• Combine olive oil, parsley, thyme, basil, and garlic into the melted butter
• Cover and simmer for 10 min.
• Remove from heat and stir in lemon juice.
• Mix sauce, pasta, mushrooms, and shrimp together in an oven-safe dish and broil for about 6 min.

The last time I made this I thought the sauce ended up being a little bland in the end. I'm thinking maybe the mushrooms that were mixed in with the sauce soaked up too much of the flavor. Next time, I think I will make the sauce separately from the mushrooms and not combine them until everything goes into the pan. - Updated the recipe above to account for this adjustment

The Lunch Lady

I feel like I am one of only a few people who didn't grow up on Manwich. I ate plenty of sloppy joes as a kid, but my dad always made them from scratch. Yes, pre-made sloppy joes are easier but if you put in a little extra effort, you'll be rewarded.

Pop's Sloppy Joe
1.5 lbs of ground beef
Vegi oil
1 medium onion (white or yellow), chopped
3 celery stalks, cut into about 1/2 inch chunks
2 cups of ketchup
2 oz vinegar
1 Tbs lemon juice
1 Tbs worcestershire sauce
2 oz brown sugar - about 1/4 cup
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

• Brown and drain beef, set aside.
• Put a little oil in a hot pot. Make sure the pot is large enough to hold all of the ingredients.
• Saute the onion and celery for a few minutes, until the onions are softened.
• Add back the ground beef and all remaining ingredients.
• Combine well and stir occasionally until heated through. 

My dad's sloppy joe recipe is so easy to make and sooo delicious! I really should make this a lot more than I do. It reheats very well and would be great to take to work!

Pop's Chop Suey

Growing up I had many home cooked meals. We didn't have regulars like "monday meatloaf" but we did have a few staples. One of my favorite dishes was chop suey. All of this time I never thought of making it myself - until recently. Something moved me and I finally decided to ask my dad for his recipe. Lucky me, he gave me the recipe with a fresh sample!

Chop Suey

Garnished with green onion and crispy chow mein noodles

1/4 cup flour

2 tsp salt

1lbs pork/beef/veal mix

1/3 cup vegi oil

1 cup chopped onion

1 cup celery, cut into large pieces

1 cup beef stock

1/2 cup soy sauce

2 Tbs molasses

1 can bean sprouts, drained

1 can sliced water chestnuts, drained
1 tsp sesame oil

• Combine flour and salt in a plastic bag.
• Add meat and toss to coat.
• Put oil and coated meat in a large pot (preferably cast iron) and brown.
• Add onion and cook mixture until onions are soft.
• Stir in celery, beef stock, soy sauce, and molasses.
• Cover and cook for 30 min.
• Add bean sprouts and water chestnuts and cook for an additional 15 min. If needed, thicken with a flour and water mixture.
• Right before serving, add 1 tsp of sesame oil.
• Serve with rice and garnish.

This recipe is very simple but packs a lot of flavor. It's great for a quick dinner or reheated for lunch.

Sorry Boys...

When I was little, my parents would sometimes ask me what I wanted for dinner and I often said, "sorry boys." What I really wanted was a po-boy. I had always thought it was called a poor-boy and I missremembered it as sorry-boy. Opps

There are many different versions of this southern-style sandwich, but I really like the way my dad makes it.

Pop's Po-Boys

Fresh French bread

About 10 - 14 slices of deli-style cheese. I suggest a mix of the following: Munster, Pepper jack, Mild cheddar, and Mozzarella

About 10 oz of sliced meat. I just buy a couple of the variety pack sandwich meats that include some of the following:Ham, Salami

Bologna, and Turkey

Mustard

Mayo

• Preheat the oven to 350
• Cut the bread in half
• Put an even layer of cheese on the bottom, start with the cheese that melts the best - I start with munster
• Follow with an even layer of meat
• Continue alternating layers of meat and cheese until your sandwich is full (about 6 layers or so total) - make sure to end with a layer of meat
• Wrap the sandwich in tin foil and place on a baking sheet and into the oven
• Bake for about 30-40 min - until the bread is crispy and the cheesed is melted
• Carefully unwrap the sandwich and cut into about 3-4 servings

I left the top layer without cheese so the top slice can be pulled off and you can add mayo or mustard.

This recipe can easily be swapped out with different meats and cheeses. I haven't found a combination yet that doesn't work!

This is a staple in my house now and I often use it as a quick backup dinner when I have last minute dinner guests. It's also great to bring for camping or something to make ahead for the coming week's lunches.