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Great New Year’s Recipe Souffle Hoppin John

Souffle Hoppin John

Prep Time: 25 mins
Total Time: 45 mins
Servings: Makes 10 to 12 servings.
  •  1-1/3cups  water
  •  2/3cup  long grain rice
  • 1/4teaspoon  salt
 2tablespoons  butter or margarine
  • 1  medium onion, chopped (1/2 cup)
  •  1/2  red sweet pepper, finely chopped, 1clove  garlic, minced
  •  2cups  milk, half-and-half, or light cream
  •  1/8 to 1/4teaspoon  ground red pepper or several dashes bottled hot pepper sauce
  •  2  egg yolks
  •  1/4cup  finely chopped prosciutto or ham (about 2 ounces)
  •  2cups  cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained
  •  2  egg whites
  •  1/3cup  snipped fresh parsley
  •  2tablespoons  all-purpose flour
Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.
For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.
Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.
Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.
Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.
Make-Ahead Tip
Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

Clean Your Kitchen in 15 Minutes

Of all the rooms in your home, the kitchen needs attention every day. If you are not careful though, you can find yourself stuck cleaning the kitchen many times a day. In just 15 minutes you can go from dirty to sparkling clean in your kitchen.
Difficulty: Easy
Time Required: 15 Minutes


Here’s How:

Grab all of your needed supplies together (listed below.)

Don’t underestimate the value of this step. Trying to find cleansers, dishcloths, sponges, etc. not only eats up time, but increases the risks of distractions that let you forget what you were working on in the first place. Gather all supplies together before you begin.

Run a sink of hot, soapy water.

If you have a double sink with a garbage disposal on one side, make sure to use the disposal-free side. Keeping the disposal side free will allow you to scrape leftovers down the drain quickly while you work.

  • Scrape off all the dishes into the trash or garbage disposal.If step 2 has blocked your disposal, scrape the dishes off onto a dirty plate.
  • Place dishes that need to soak into the water.Try to choose the dishes that are going to give you or your dishwasher the most trouble to get clean. Put the heavily soiled dishes on the bottom. Large dishes like pans and bowls can be filled with hot soapy water and set on the counter to soak.
  • While the dishes are soaking, go through the kitchen clearing out trash from your floor, countertop, cupboards, etc.Don’t worry about things that are out of place, or don’t belong in the kitchen. Worry only about trash.
  • Move on to gathering all the items that do not belong in the kitchen. Put all these items into a basket (see supplies). If you have a helper (willing or unwilling) send them off to put away these items. Do not stop working on the kitchen to take these misplaced items to their homes.


  • Put away all of the items that belong in the kitchen but are not in their proper places. Don’t allow yourself to get distracted by rearranging cabinets, drawers, etc. Simply place the items that are out back where they belong.


  • Load the dishwasher or wash by hand. If you do not have a dishwasher or don’t like to use one, this process of cleaning the dishes may take more time. If possible grab a couple of other people and form a wash, rinse, dry and put away assembly line. This is a great way to catch up with family members. Empty the dirty water and scrape the plate of food off into the disposal if it was previously blocked. Add the plate to the dishwasher.
  • Wash down your countertop, appliances, and sink.Rinse out sponges and rags. If needed put them in the dirty clothes. We’re not heavy duty cleaning here. I literally mean wash down the visible surfaces. Don’t open the microwave and scrub it out. We’re not cleaning the crumbs out of the toaster. Quickly wipe it down.


  • Sweep and mop, or vacuum.
  • Take out the trash If the trash is full, or tomorrow is trash day, take the trash outside and reline the trash container so that it is ready for tomorrow’s trash.
Sarah Aguirre

Sarah Aguirre
Housekeeping Guide

Brunch at Home!!! Breakfast Taco’s and Chicken and Waffles

This pancake, folded omelet-style over ham, cheese, sweet pepper, and pineapple, is quick to serve for breakfast,    brunch, or dinner.

Prep Time:15 mins

Total Time: 29 mins
Servings:10 pancake tacos
1 Lightly spray a shallow baking pan with nonstick cooking spray; set aside. For filling, in a small nonstick skillet melt margarine or butter over medium heat. Cook celery and sweet pepper in hot margarine or butter until tender. Remove from heat. Stir in 3/4 cup of the cheese, the ham, and pineapple or apple. Set filling aside.
2 In a medium mixing bowl combine Buttermilk Pancake Mix, water, and egg; stir until smooth.
3 Heat a lightly greased griddle or heavy skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
4 Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).
5 Place about 1/4 cup filling in the center of each cooked pancake. Bring up the sides of each pancake, and stand pancake shells upright in prepared baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Makes 10 pancake tacos.
Recipe courtesy of Recipe.com

Emeril Lagasse’s Fried Chicken and Waffles



  • 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped
  • 1 cup all purpose flour
  • 1 tablespoon Essence, recipe follows
  • Vegetable oil, for frying

Buttermilk Waffles:



Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.


Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.


Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.



Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.


In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.


Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup

Essence (Emeril’s Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup


Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Brunch Doesn’t Always Mean You Go Out!!

Everyone in Dallas already knows about the great places to go for a Saturday or Sunday brunch. Iron Cactus on Main, Cafe Brazil in Deep Ellum, Breadwinners in Uptown and Jonathan’s in Bishop Arts. Those places offer great food as well as a great atmosphere but as the weather get’s colder and gloomier sometimes it’s nice to just turn on the radio and head to the kitchen to make your own brunch. You can make many great recipes in under an hour and then relax and watch your favorite football team in your slippers!!! Hop on over to our recipe section and check out some recipes for Breakfast Taco’s, Egg Echilada and Chicken and Waffles.

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