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!

Still Eating....Just Not Posting Pictures lately

I haven't been posting my meals lately, because they haven't seemed exciting enough.  Tonight I made cod fish and shrimp (that I breaded and fried in olive oil).  It was delicious! 

The usual......whole wheat noodles with mixed vegggies (corn, broccoli, red peppers).

Nothing exciting.....

Keep watching...one day I may surprise you :)

I did make home-made pasta sauce this weekend.

Italian Sausage With Fried Potatoes and Eggs

I always loved when my mom or dad would make this dish.  I only make it a few times a year, but I always enjoy it and it brings back great memories too.  Leon and I gave this 5 Forks!

5 Italian Sausage Links (I only use Organic sausage - found at Giant)
4 Red Skinned Potatoes
6 Eggs
1/4 cup Extra Virgin Olive Oil
Salt and Pepper

This meal doesn't take more than 45 minutes from start to finish. 

• Bake your sausage in a 375 degree oven while you are cutting your potatoes. 

• Cut potatoes in thin slices and fry them in 1/4 cup olive oil, turning often so they cooked throughout. 

• Add salt and pepper to the potatoes.
• Turn sausage once to the other side. 

• Once potatoes are almost tender (stick fork in some to see), cut sausage links into slices (see pictures). 

• Add sausage to the potatoes and cook for another 5 minutes.
• In the meantime whip up your eggs and add salt and pepper to them.
• Add the eggs to the sausage and potatoe mixture, folding them in as they cook (see pictures)

Fusilli With Shrimp, Mushrooms & Spinach

This is a variation of my other Shrimp Pasta Dish Below.

This can be made with or without the shrimp.

3/4 pound fusilli pasta         
16 large shrimp (cut in pieces)
1/2 cup fire-roasted diced tomatoes
1 cup frozen chopped spinach
1/4 cup olive oil
1/2 cup chicken broth (or veg.broth)
1/4 cup cooking wine
2 frozen garlic cubes (or cloves)
1 can mushroom stems & pcs.
Red pepper flakes
Seasoned salt (or salt of your choice)
pepper to taste              

Parsley Flakes                  

Cook pasta according to directions on box.  In the meantime, Saute garlic in olive oil.  Add mushrooms and seasonings, stirring often.  After 5 minutes, add tomatoes, spinach, wine and broth.  Continue cooking for another 5 minutes.  Add shrimp and cook for 3 to 5 minutes longer until the shrimp has completely turned a salmon color.  Drain pasta and pour shrimp mixture over pasta - toss.  Serve with fresh grated Italian cheese.

Note:  It's hard for me to tell how much of each seasoning I add, because I don't measure.  I just judge according to what I like.  I added enough red pepper flakes for this to be spicy dish.

More Meals to Come

I've been very busy this last week, so I haven't put any new meals up on my blog, but keep checking back, because I will be posting again next week.