Dinner, Seafood and Fish

Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese

Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.

Dinner, Seafood and Fish

Shrimp Taco Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
1/2 small jalapeño seeds and membranes removed
1/4 cup finely chopped fresh cilantro leaves
1/4 salt
Zest and juice of 1 small lime about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.

Dinner, Pasta, Potatoes and Rice

2 pints of salad tomatoes (grape or cherry)
Extra Virgin Olive Oil
Garlic Clove
1/4 cup chopped fresh basil
8 oz. block of feta cheese
kosher salt
cracked pepper
red pepper flakes (to desired taste)
10 oz. pasta, gluten free works well too

Preheat oven to 400 degrees.
Using a casserole dish sprayed with olive oil spray or coated cast iron pan, add 2 pints of grape tomatoes into dish.
Place one block of feta cheese direction in the center of the tomatoes. Sprinkle with chopped garlic and basil.
Sprinkle entire dish with kosher or sea salt, black pepper and then drizzle with olive oil.

Place dish in oven for 45 minutes or until the tomatoes burst and are easily smashed.

Meanwhile prepare the pasta. I also like to add grilled and sliced chicken.

Remove tomato mixture from oven, mix well, stir in pasta.

Dinner, Seafood and Fish

1 pound raw shrimp (may used cooked shrimp) with tails removed.
1 pound fresh asparagus
2 Tbsp olive oil
1 tsp salt
1/2 tsp crushed red pepper
1 tsp minced garlic
1 tsp minced fresh ginger
1 Tbsp soy sauce
2 Tbsp lemon juice

In a large frying pan, heat olive oil over medium-high heat. Add shrimp to the pan. Season with the crushed red pepper and salt. Cook until shrimp is pink. Set shrimp aside.
In the same pan, heat additional olive oil. Stir fry the asparagus, garlic, and ginger until tender-crisp. Return shrimp to the pad. Add lemon juice and soy sauce. Serve over cooked rice.

Dinner, Pasta, Potatoes and Rice


1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped

1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.

2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.

3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Appetizers, Dinner, Uncategorized

Marinate 1/2 package extra-firm light tofu (may also use pre-cooked rice sticks or rice noodles) in:

2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp sugar
1/2 tsp pepper

Dice the marinated tofu or cut the rice noodles/sticks to small pieces. Prepare remaining ingredients and put them all on a plate:

1 cup finely julienned carrot
3 scallions slivered
1 cup or more shredded lettuce or spring greens
1/2 cup chopped cilantro
1 diced avocado
1 cup diced, cooked shrimp (if desired)

You will need about 8 8-1/2” rice wrappers

Soak each wrapper in water for a few minutes until soft but not too mushy. Fill each wrapper with the chopped veggies and other fillings, wrap as tightly as possible. Keep the spring rolls damp by covering them with a damp paper towel  as you are preparing them. Store in a covered glass container in the refrigerator with damp paper towels and waxed paper between them. Do not allow them to get too soggy. The spring rolls should firm up in the refrigerator over a few hours time.

Sweet chile dipping sauce

1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp grated carrot
2 Tbsp grated cucumber
1/2 tsp dried red chile flakes


I have not tried the other recipes below:

Mango Tofu Summer Rolls

3 ounces rice sticks
3 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
7-8 ounces firm tofu
1 cup julienned cucumber
1 cup julienned mango
3 scallions slivered
1 cup chopped cilantro
16 or more large mint leaves

16 rice wrappers

Burnt Chille Sauce

1/4 cup sugar
2 tsp salt
1/2 cup peanut or canola oil
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried red chille flakes
2-3 tbsp water

cook onions and garlic in oil, add chille flakes and other ingredients, run through food processor after cooled.

Vietnamese Salad Rolls

8 leaves red lettuce
2 oz. baby spinach
1 cup Aisain Basil leaves
2 oz. bean sprouts
1/4 cup chopped roasted peanuts
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Serve with Lime-soy dipping sauce:

1/2 cup soy
2 large limes zest and juice
2 Tbsp sugar
pinch dried red chille flakes

Dinner, Uncategorized

2 lbs hamburger
1/2 tsp salt
1/2 cup brown sugar
1 tsp garlic salt
Onions, chopped
1-1/2 cups ketchup
1/2 tsp pepper
1 Tbsp vinegar
2 tsp liquid smoke

Directions: brown hamburger and onions making certain to chop up the ground beef as finely as possible. Drain. Add the rest of the ingredients and simmer for at least 15 minutes. Serve on hamburger buns.



4 thin sliced port cutlets
1/3 cup maple syrup
3 Tbsp soy sauce
2 cloves garlic
1 Tbsp minced fresh ginger
1/4 cup chopped green onion


Combine the maple syrup, soy sauce, garlic, ginger and green onion in a casserole/baking dish. Remove fat from port cutlets. Place cutlets in the baking dish. Marinate for at least a 1/2 hour, turning at least once.

Bake the marinated pork at 400 degrees for about 15-20 minutes until cooked through (no pink).

Serve with rice or rice noodles.

Dinner, Uncategorized


2-3 boneless, skinless chicken breasts
Salt & Pepper to taste
1 cup flour
1-1/2 Tbsp butter
1 Tbsp Olive Oil
1-1/4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
2 Tbsp corn starch
1 lemon juiced
1/2 lemon, sliced

Directions: slice chicken breasts in half width-wise. Season both sides of each piece of chicken with salt and pepper. Dredge both sides in flour. In a large frying pan with a lid, melt butter. Add olive oil. Add chicken to hot pan, should sizzle immediately. Cook for 3-5 minutes per side until golden brown. Cover with lid and cook a bit longer until chicken is no longer pink. Set chicken aside in a separate dish.

Add 1/2 cup of chicken stock to pan. Heat to deglaze the pan. In a microwave-safe bowl, mix 1/2 cup chicken stock (cold) and corn starch. Add Cream, lemon juice, chicken stock from pan, salt and pepper. Whisk thoroughly. Heat in microwave for 1.5 minutes at a time until hot and thickened, whisking every 1.5 minutes.

Pour some sauce over chicken and garnish with lemon slices. Serve with Angel hair pasta.


8 manicotti shells
1/4 cup butter
3/4 cup finely chopped onion
1 pound ground pork, sausage or veal
2 tsp basil
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan cheese
2/3 cup white bread crumbs
2 eggs, beaten
3 cups pasta sauce
1 cup mozarella cheese

Cook manicotti shells according to package directions, drain thoroughly. Melt butter in frypan, sauté onion until wilted. Brown the meat in a frying pan. Cool. Grind in a meat grinder. Add basil, nutmeg, salt, pepper, parmesan cheese, bread crumbs, and eggs. Mix well.

Use an electric cookie press or food shooter to fill shells. You may also fill them by hand with a teaspoon. Place in a greased 13 x 9 baking pan. Spread the sauce over the shells. Sprinkle mozarella cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for about 10 minutes until cheese is bubbly.