Tony’s Margaritas


Everybody has their favorite margarita recipe. This is mine. You figure out what quantities you want. This is what makes Mary happy.

Fresh lime juice
Fresh lemon juice
Patron silver tequila
Patron citronge

Put this in a martini shaker and have at it!

Pour in a salted glass and enjoy. This has none of the sweetness that comes from a pre-made mix.

Quick Pasta Fresca

This is a quick light meal that takes about 15 minutes to put together. With the queso fresco it takes on a stroganoff appearance. This is a great meal for a night when you want something good but you don’t want to put much effort in it.

Small onion – chopped
A couple of garlic cloves – chopped
Crimini mushrooms – chunked
Small grape or cherry tomatoes – halved
A couple of roasted tomatoes – chopped
Red and white wine
Mexican queso fresca – chunked
Greek seasoning
Fresh basil
Fresh parmesan for garnish

I keep Trader Joe’s frozen pasta in the freezer at all times. It cooks in 3 minutes and tastes like fresh pasta. I also keep roasted tomatoes stored in olive oil handy.

Take a saute pan and put butter or olive oil in it. Add the onion and garlic. Cook for a few minutes until slightly soft. Add the roasted tomatoes, Greek seasoning, and salt and pepper. Cook it until you feel good about it. Add the mushrooms and some red and white wine. Cook this down for a bit. Add the queso fresco and cook until it makes a gravy-like sauce.

Right before you are ready to plate the dish, add the tomatoes and basil and take off of the heat. Stir to slightly heat the tomatoes.  Add the pasta and stir. Plate the dish and garnish with fresh parmesan.


Pizza Pockets

This is a fairly quick white trash entree that is easy to make. All of the ingredients were
purchased at Trader Joe’s. You could easily make these Pizza Pockets out of dead animal parts.


Trader Joe’s Pre-made whole wheat pizza dough

Trader Joe’s Fake Italian Sausages (hot dogs work also)

String cheese

Trader Joe’s pizza sauce (jar)

Pesto Sauce

Roll out the dough in a rectangle. Cut the sausages and cheese sticks in half lengthwise. Put 1/2 of a sausage and 1/2 of a cheese stick near 2 edges of the dough. Cut a rectangle out of the dough leaving enough room to make a pocket over the stuffing. Add some pesto and pizza sauce and then fold over and seal. Repeat until finished.

Bake in a pre-heated 425 degree oven until brown.

Dipping Sauce:

I stumbled on this sauce. Mary always dips pizza in Ranch dressing. I put some Ranch in a small bowl and added Tapitio sauce until it was a nice pink color. This makes a very zippy dip.


You can either freeze or refridgerate any leftovers. To reheat, simply microwave for a minute or until warm (longer if frozen). Place the microwaved pockets in a toaster over and toast until the top and bottom is hot and crispy.

No Crust Pizza

I have been making these for a while. They are simple and good. This is basically a pizza without a crust. Great for a low carb diet.

You can make this using whatever pizza fixings that you like. Sorry about the pictures, we were eating it before I took a picture. Click on the image for a bigger picture.

No Crust Pizza


1/2 bottle of pasta sauce – I used Mario Batali’s tomato basil

Fresh Mozzarella Cheese

Shreded Mozzarella Cheese

Sliced Provolone Cheese – torn into bits

Dried Oregano

Garlic Powder

Crushed Red Peppers

Chopped Crimini Mushrooms

Chopped Olives

Grated Romano (or Pamesean) Cheese for the top.


No measurements required. I suggest that you start out with less sauce than you think because you need to cook the moisture out of it.

Putting it together:

Use a no-stick Lasagne-style pan. Put the pasta sauce on the bottom. Don’t use too much because you want the moisture to cook out. Follow with the cheeses. Sprinkle the Oregano, Garlic Powder, and Crushed Peppers on top of the cheese. Add the chopped olives and mushrooms.


Put the pan in a 450 degree oven. The time depends on how much stuff you have in the pon. Start checking it at about 30 minutes. You have to cook it until it coagulates nicely. I then top broil it until the top layer is well done. Now let it sit for a few while it really sets up. At this poing I sprinkle the grated Romano cheese on it to soak up any left-over ooziness. Honestly, this tastes just like pizza without the bread.

Future Ingredients:

Sliced and pre-backed eggplant

Fake Veggie meat/sausage/pepperoni/meatballs

Pesto base instead of marinara

Misty's Halibut

No Crust Pizza

Misty’s Crusted Halibut


My friend and neighbor Misty turned me on to this awesome halibut recipe. It is very easy to make and is both crunchy and moist.

Original Ingredients:

1 slab of fresh Halibut (Costco)

Decent croutons (Garlic and Parmesean are perfect)

Shredded Parmesan cheese (I use Pecorino Romano)



I added:

Garlic Salt

Emeril’s Essence – to kick it up a notch

Putting it together:

Grind the croutons in a small processor

Pour croutons into a bowl

Add garlic salt and Emeril’s Essence and stir

Add butter and lemon squeezings and stir

Misty's Halibut

Use the mixture to form a crust on top of the halibut,

Bake at 375. My slab of Halibut took 30 minutes. The time will vary greatly due to the size of the fish.

I top-broiled it at the end for a couple of minutes to crunchify the topping. Squeeze some lemon juice on top and serve.

Misty's Halibut

Mine was a little dark but I like it that way.

Misty's Halibut

Look how moist that is!

Misty also cooks this on the barbeque in a foil tent

Mediterranean Breakfast Scramble

I stumbled on the ingredients in this recipe and made a great breakfast.

The measurements are not important, just put in whatever looks good!

Baby spinach
Grape tomatoes
feta cheese

Start with a saucepan, add butter and melt. Add baby spinach and cook down a bit. Next you throw in some chopped mushrooms. Cook these until they start releasing their liquid. Add the eggs or eggbeaters and cook until they start to set. Right before it is finished you add the cut grape tomatoes followed by the feta cheese. When it is done, top broil it until the feta cheese starts to turn brown.

That is it! Enjoy!

Grilled Corn on-the-cob

Here is a simple recipe for grilling corn-on-the-cob.

Soak the corn in a bucket of cold water. You can leave the husks on if you like (I don’t). Let the corn soak for at least 20 minutes. The water will act as a steaming agent on the grill.

Take equal parts of olive oil and butter. Season with garlic salt, cracked pepper, dehydrated onion. Whisk this into a paste and let it sit until the onion bits get soft.

Use aluminum foil for each ear. Rub the butter paste on the corn with your hands and then wrap each ear.

Place the wrapped corn on the grill. The time depends on the temperature of your grill. Plan on about 20 minutes. You will hear the corn cooking. I let one ear cook too long and I ended-up with caramelized corn, which was really good, too!

There are no rules for this. You like oregano, rosemary, cilantro, cumin??? Go for it!

Welcome to Beecher’s Kitchen

Tony’s Recipes

This is a website that I am trying to use to hold the recipes of the many things that I try in the kitchen. The recipes are listed on the right.

Tony Beecher

About Tony Beecher

Tony’s early career was centered around restaurants. He spent his late teens being trained by three chefs. He worked in an upscale Mexican restaurant and a Steak and Seafood Restaurant. Tony moved on to a career in computer software but never lost his love of cooking.

Tony became a vegetarian in 1990. He added fish to his diet around 2000. Any of his recipes can easily be converted to include dead animals.

Tony Beecher's favorite recipes

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