Fabulous Fish Sauce

Okay, after many tries (and failures) at making a great fish sauce for when I saute cod fish, tilapia, etc. I have finally discovered one that is FAB, and I don't have to make it.
As I was shopping for fresh shrimp at Giant last week, I came across two different sauces for fish, and thought I would give them a try.

Tonight I made cod fish and we topped it with this Lemon Peppercorn Sauce after it was in our plates.
Oh my...like I died and went to heaven. 
I think I will try it on other things too.....it is FAB!!!!!!!
You will find it right next to the Fresh Fish Department where they have tartar and cocktail sauces.
You must try it!!!

Red Bone Alley - Lemon Peppercorn Sauce

Shrimp Fried Rice

1 lbs. raw shrimp (peeled and deveined)
2 - 3 cooked brown rice (I used leftover rice)
3 T. Olive Oil
3 T. Lite Soy Sauce
1 Cup Peas (frozen - cooked) (I used leftovers)
1 Small onion (chopped)
1 Bunch Bok Choy (chopped)
1/2 C. Raw Mushrooms
2 Eggs

Rinse and dry shrimp and cut in half.  Saute onions and bok choy in olive oil on medium high heat, stirring constantly until wilted.  Add mushrooms and keep stirring.  Add shrimp and stir constantly.  Add rice and soy sauce along with salt and pepper to taste.  Once shrimp turn pink, add peas.  Beat two eggs and slowly fold them into the rice mixture.
Cooking time is about 10 - 15 minutes.  Leon and I gave this 5 stars.

This is a great, quick meal when you have leftovers.  Throw in whatever vegetables you like.  Very tasty!

Turkey Chili

You will need 1 can of Red Kidney Beans, 1 can of White Cannellini Beans, 1 can of tomato soup and 1 can of Fire Roasted diced tomatoes.

I buy only organic poultry and meats and here I used organic Ground Turkey. You need 1 - 2 lbs., depending on the size of your family. I used 1 lb. and it was enough for 4 people.








Brown the ground turkey with 1/4 large chopped onion (or 1 small onion) until brown throughout.

As the meat is browning add salt and lots of black pepper.  Once the meat is browned, I add more black pepper, or you can add cayenne pepper, depending on how spicy you like it.

Then throw in your cans of beans and tomato soup and stir.  Cover with lid that allows steam to escape and simmer for at least 20 minutes.  You can simmer for as long as you like or put in crockpot to keep warm until ready to serve. 

We like our chili with a little more broth, but if you like it thicker, then drain the fire roasted tomatoes before you add them. 

Serve with fresh baked bisquits or good bread!
Mangia!