My Husband’s Shrimp and Pork Stirfry!!

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My husband makes this dish quite often and it is a family favourite.  Serve with steamed rice.  You can mix the Stirfry and rice and place it in a fresh lettuce leaf to eat it…delicious.


Shrimp and Pork Stirfry

2 tbsp vegetable oil

1 pound ground pork

1 onion chopped fine

4 cloves garlic chopped fine

thumb sized piece of fresh ginger peeled and minced fine

1 red pepper chopped

1 hot red pepper minced fine

3 cups snow peas cleaned and cut in half

1 pound cooked shrimp, peeled and cut in half

2 tbsp sherry or Chinese cooking wine

2 tbsp oyster sauce

2 tbsp soya sauce

1 tsp sesame oil

1 tsp black pepper

salt to taste

2 tbsp sesame seeds (optional)

1/2 cup chopped fresh cilantro

1 cup fresh bean sprouts

In a deep sauté pan or wok, heat the oil over medium high heat.  Add the pork, onions, and ginger and cook til no more pink is showing in the meat.  Turn the heat under the pan down to medium and add the garlic, hot red pepper, sherry, oyster sauce, soya sauce and sesame oil.  Cook and stir to coat the meat with the sauce for 3-5 minutes.  Add the sweet red pepper, snow peas and shrimp and cook for 5 more minutes.  Top with the fresh cilantro and bean sprouts and cook 1 minute more. Serve in lettuce leaves with steamed rice.  You can add a little extra oyster sauce in the lettuce leaf package if you like.  Enjoy.  Cheers, Michele

Easy Pasta Salad With Shrimp!! Deliciously Gluten-free!

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I made this salad today as we are busy working on our patio and need something that is quick and easy to eat.  I hope you try it out!

Gluten-Free Shrimp Pasta Salad

2 pounds of cooked peeled shrimp chopped into bite sized pieces
1 yellow pepper chopped
1 red pepper chopped
1 Orange pepper chopped
3 green onions chopped fine
1 English cucumber chopped
1 can of black beans drained and rinsed
1 can of white beans drained and rinsed
3 tomatoes chopped
2 cups of gluten-free rotini pasta cooked in salted water


Juice of two lemons
3/4 cup of good olive oil
1 large Shallot minced fine
2 cloves of garlic minced fine
1 tbsp minced fresh dill
1 tbsp of Dijon mustard
Salt and pepper to taste
1 tsp sugar
1/3 cup fresh grated Parmesan cheese

Mix all ingredients together and pour over dressing.  Allow to sit in fridge for 1 hour to marinate.  Serve.  Cheers, Michele

Plan Overs For Grilled Onion Salad!! Upcycled Recipes Many Ways!

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As I mentioned in the post with this salad, it is a delicious recipe.  It can be used in a myriad or different ways.  Rather than just three options, I am going to be listing off many ways to use up any left overs…if there are any.

Spanish Roasted Onion Salad

6 large onions peeled sliced thickly width wise (red or white onions)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme or 1 tsp fresh thyme

2 Tbsp capers drained (optional)

Preheat oven to 375 degrees F. In a large baking pan oiled with 1 Tbsp olive oil, lay out the slices of onion. Drizzle the rest of the olive oil and the balsamic vinegar over top. Season with the salt, pepper and thyme. Bake for 30-40 minutes until the onions are soft and caramelized. Remove from oven and sprinkle with capers. This can be served hot as a delicious side dish. You can add more balsamic if the onions are very sweet and adjust the salt and pepper seasoning.  I hope you enjoy this salad as much as I do.  Here are some options of how to use these delicious onions.

  1. Use as a sandwich filling with cooked chicken or beef.
  2. Heat the onions up and top grilled meat
  3. Mix into scrambled eggs.
  4. Add the onions chopped to soups and stews.
  5. Mix with steamed vegetables (broccoli or snow peas) for a delicious side dish.
  6. Add to risotto or any pasta dish.
  7. Serve on a toasted bagel with cream cheese.
  8. Put warmed onions on a toasted English muffin and top with poached eggs.
  9. Serve cold with steamed or grilled fish. Or with smoked salmon.
  10. Use your imagination!

I hope you enjoy and try out these suggestions of uses for this delicious grilled onion recipe.  Cheers, Michele

Salmon Kedgeree!! Delicious Simple Recipe!

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Tonight I made this delicious dish for supper, my mom used to make this for us when I was a kid.  I haven’t had it for a long time, and was craving it.  It is normally made with smoked fish, but as I didn’t have any, I used tinned salmon.  Hope you enjoy.

Salmon Kedgeree

3-4 cups cooked rice

2 tins of salmon undrained

6 hard-boiled eggs peeled and quartered

2 Tbsps of vegetable oil

1 Tbsp butter

1 onion minced fine

3 green onions chopped fine

1 inch of ginger minced fine

1 Tbsp of curry powder

1 tsp tumeric

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper ground

2 large tomatoes chopped

1/4 cup of lemon juice

1/4 cup chopped fresh cilantro

In a large fry pan, heat oil and butter.  Sauté onion until soft and lightly browned, add green onion and ginger.  Sauté til soft and fragrant.  Add spices and sauté for 2 minutes.  Add tomatoes and lemon juice and sauté for 2 more minutes.  Add rice and salmon and mix until rice is well coated.  Add chopped eggs and cilantro and heat through.  Serve with yogurt mixed with fresh cilantro and green onion.

I hope you enjoy this delicious and quick recipe.   Another quick plan-over for cooked rice.  Cheers, Michele

Spicy Fish Tacos!! A Super Easy Delicious Recipe!

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I have been craving tacos lately and rather than a heavy greasy beef filling, I want to have something light and fresh.  So fish tacos it is!! You can do this recipe with any firm white fish or shrimp.  I don’t want the heaviness of deep-fried or breaded fish so I baked mine with a spice and lime rub.  Serves 4, 2 tacos each.

Fish Tacos

8 corn tortillas


4 large Tilapia fillets boneless and skinless or 1 pound shrimp peeled and detailed

1 tsp cumin

1/2 tsp ground coriander

1 Tbsp finely minced fresh coriander

2 Tbsps lime juice plus 1 tsp lime zest

pinch of salt

1/2 tsp black pepper

3/4 tsp cayenne pepper (add more if you want them more spicy)

Sour Cream Sauce:

1/2 cup Greek yogurt or sour cream

1 Tbsp lime juice

2 Tbsp fresh cilantro chopped

1 fresh jalapeño minced fine

1 green onion minced fine

1/2 tsp dried cumin

1/2 tsp dried ground coriander


wedges of lime for squeezing over fish

1 cup of tomato cut into thin strips

1/2 cup of cucumber cut into thin strips

1/2 cup queso fresco or feta cheese or shredded white cheese

2 cups shredded cabbage and kale slaw

Preheat oven to 350 degrees F.  Line a baking tray with parchment paper.  Mix all ingredients together for the filling and marinate fish for 10 minutes until oven comes to temperature.  Then place the filets on the baking pan and bake for 15 minutes until fish is cooked.  Mix together sauce and let sit.  Wrap the tortillas in tinfoil and warm in oven for last 5 minutes of fish cooking.  Serve tacos with 1/2 a fish filet, some sauce, slaw, cucumbers, tomatoes and cheese.  Squeeze a little fresh lime over top and enjoy.

Hope you like this recipe for fast and easy fish tacos.  Try it out and let me know what you think.  Cheers, Michele


Seafood Pasta!! A Simple Healthy Recipe!

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We all love seafood pasta in our family except for my youngest daughter, Madeline.  But she now lives far away in Alberta with her husband so she won’t have to “suffer” through this meal.  So tonight I thought I would make this easy delicious and healthy dish.

Michele’s Seafood Pasta

3/4 pound (375g) dried pasta of your choice, I used Gluten-free Spaghettini

1 Tbsp olive oil

1 Tbsp butter

3 garlic cloves finely minced

1/4 tsp dried red pepper flakes

2 chopped tomatoes

1/2 cup white wine

3/4 cup pasta cooking liquid

1 tsp dried basil

1 tsp dried marjoram

1/2 tsp lemon zest

salt and pepper to taste

1 pound (454g) fresh or frozen seafood of your choice(I used Tilapia cut into chunks, and peeled frozen shrimp)

1/4 cup Parmesan cheese

Cook pasta according to package directions until al dente.


Drain pasta, keep warm and reserve 3/4 cup of cooking liquid.  Preheat oil and butter in a sauté pan over medium heat.  Add garlic and red pepper flakes and sauté for 1 minute.  Add tomatoes, white wine, cooking liquid, herbs, lemon zest and seasonings.  Reduce heat to medium low and simmer til sauce is slightly reduced.


Add fish cubes and shrimp and simmer lightly until fish is just cooked.  Add drained pasta and Parmesan cheese and stir til pasta is coated.  Serve.  This is not a heavy cream sauce like many seafood pastas have, but light and fresh.  Enjoy.  Cheers, Michele

Tilapia Parmesan!! A Huge Hit!

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I made this recipe for my husband recently and he loved it.  I served it with steamed vegetables and a salad.  It is so dead easy it is not funny.

Tilapia Parmesan

4 Tilapia fillets, boned and skinned (any white fish will do)

4 Tbsp mayonnaise

1 tsp lemon pepper

1/4 cup of parmesan

3 cups spinach leaves

2 Tbsp water or stock

Pre heat oven to 350 degrees F.  In an oiled oven proof baking pan place the spinach and water or stock and lay the tilapia fillets on top. This can also be done in a foil packet in the oven or on the stove.  Sprinkle the lemon pepper equally over the 4 fillets and spread each with 1 Tbsp mayonnaise.  Sprinkle Parmesan cheese evenly over the top.  Bake for 15 minutes until cheese begins to brown, turn oven to broil at 350 degrees F and continue to brown the cheese and until the mayonnaise starts to bubble and brown.  The spinach should be well wilted at this point.  Serve and enjoy.  Cheers, Michele