• Joined March, 2009
  • Unknown Cooking Expertise
  • 0 medals this month
  • 2 medals lifetime

My childhood and teen years were spent growing up in a wonderful small desert town, going  barefoot and drinking contaminated water (remember the Erin Brockovich story?).   Not foreseeing much of a future, i joined the military at the age of 17.  Now, twenty years later i am retired (only from the service of course!) and have an awesome wife and two great boys.  Although I've had the opportunity to live in or visit 14 countries and tried so many different foods, my simple tastes always bring me back to the dishes i grew up with....not withstanding some wonderful snitchels in Germany, whatever that stuff was i ate in the middle east (it was really good), and i fell in love with steak and kidney pie in Britain.

Sooooo, even with as much time as i spend in the kitchen cooking, and even more time thinking of cooking, I do not consider myself an advanced cook simply because I concentrate mostly on everyday foods, nothing fancy...those are what the family prefers anyway.  I grew up on a ranch so i watched and helped my mom cook meat, meat, and more meat.  Not a lot of variety other than lunch time soups.   I did learn at an early age the art of smoking (meat), and it is probably one of my biggest passions today.  Oddly enough though, I enjoy doing it more than eating it.  And love to do it for others.  In the kitchen, I have gotten fairly decent with soups and of course, meats.   I also make my own sausages and jerkys, they have become somewhat a hit around here.  You won't see me attempting any gourmet dishes however, and I don't go to gourmet restaurants...the portions are way too small.

Pinto beans...any which way they come!  In chili, soups, refried, or my favorite...my wife's big pot of them!  Flavors that I think may have come from heaven.....avocado, brunschweiger, and sharp cheddar cheese; with smoked oysters and sauerkraut running a close second.

My Most Recent Ratings

Brined Roast Chicken

Brined Roast Chicken

I saw this recipe on here last week and as with all recipes from sgrishka , I looked forward all to trying it all week long. We bought our chicken on Saturday and it was considerably larger than the one in the recipe, so I increased the brining time to 5 hours. I then gave it a cold bath for several minutes and put it in the fridge to dry for almost 18 hours. We didn't change the browning time at all but did increase roasting time because of its size. The finished chicken was deliciously moist throughout and the skin was to die for! Thank you once again sgrishka. If anybody hasn't taken the time to do so, try a recipe from him called black-eyed pea stew. It is one of the most amazing dishes on earth! — sgrishka 11/12/2014
Sour Cream and Bacon Chicken Crock pot

Sour Cream and Bacon Chicken Crock pot

No directions? Does it all go in at the same time? Looks good — Barbhoward 2/12/2014
Black-Eyed Pea Stew

Black-Eyed Pea Stew

We made this a few days ago. We didn't stray from the recipe at all except for putting it in the slow-cooker as we didn't have time to babysit it. It turned out with a beautiful soup consistancy without adding more stock. We both agreed on one thing, this is one of the tastiest dishes we have ever had. Thank you once again Sqrishka. — sgrishka 1/24/2011
Grandma's Chili

Grandma's Chili

sqrishka, if you happen to read this, question for you. We previously made your beef chili with beans and absolutely loved it. This one looks good, but in your humble opinion, which do you like more? — sgrishka 2/9/2010
Seasoned Oyster Crackers

Seasoned Oyster Crackers

I have made these for years, but have never done so with cajun spice. I do always add dill, garlic powder, and lemon pepper. — kimberlyelder 2/4/2010
Ziploc Omelets

Ziploc Omelets

We have been doing this for years as we got tired of trying to fold regular omelets nicely without breaking. So far no ill effects. We like to use 3 eggs and boil for 14 minutes.. Also, about 2 minutes before finish time, i gently push the baggie against the side of the pot with the back of a spoon to squeeze out any uncooked egg. It works great. Just don't mistake the yolk for any melted cheese (I've done that). These are easy and really good! — hanan@home 1/28/2010
Poor Boy Sandwich

Poor Boy Sandwich

The french bread you use does not need to be as thick as that i used in the photo [I posted this recipe.] — Mr_D 1/25/2010
Mr. D's Taco Casserole

Mr. D's Taco Casserole

[I posted this recipe.] — Mr_D 1/18/2010
Beef Noodle Bake

Beef Noodle Bake

This sounds very good, but when does the sour cream come into play? — ncosta 12/22/2009
Mrs. D's Pinto Beans

Mrs. D's Pinto Beans

[I made edits to this recipe.] — Mr_D 12/13/2009
Mrs. D's Pinto Beans

Mrs. D's Pinto Beans

The salsa mentioned in the recipe is not a picante or chunky type, it is a thick pepper sauce. [I posted this recipe.] — Mr_D 12/13/2009
Cheesy Ranch Dip

Cheesy Ranch Dip

[I posted this recipe.] — Mr_D 11/26/2009
Beef Chili with Beans

Beef Chili with Beans

We made this chili two days ago and ate it last night. It was very easy to put together and the wifey and I both agreed, it is one of the best chilies we have had and will continue to make this one. Thank you sgrishka! — sgrishka 11/18/2009
Mexican Pork Chops

Mexican Pork Chops

Interesting twist on pork chops. We made this last night and our only complaint was that we didn't make enough. It was very good! 11/17/2009

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Thanks for serving in the Armed Forces. My Thankful Prayers to God go out to you and your family. I make my own vegetable juice. V-8 has way too much sodium. I just use my kitchenaid mixer. It has a strainer. I also use a seive from olden days. I have a huge garden and I use the Tomatoes, Peppers, and sometimes mild peppers too. I then can the juice so I have it all winter. It just tastes so so so fresh. Good Luck with you juicing.

5 years ago    aphilbeck8

Hello and thanks for dropping by the What's for Dinner Group. I hope we'll see you around again. Feel free to post whatever on our daily thread. I'm trying to keep it to a one a day thing to make it easier for us all to keep up with each other.

5 years ago    Otterpond

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