As a lover of shrimp and all things deep fried this recipe was an automatic favorite. A New Orleans specialty, this sandwich is often made with deep-fried shrimp. Oven-frying the shrimp, will deliver big flavor without all of the fat.


  • 3 tbsp dry bread crumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup ketchup
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp chili powder
  • 1/4 tsp hot sauce of your choice
  • 2 (10 in) submarine rolls, split
  • Romaine or Loose Leaf lettuce torn
  • 1/2 cup thinly sliced red onion
  1. Prepare broiler
  2. Line a large baking sheet with heavy duty foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl stirring with a fork. Combine oil and shrimp, toss well. Place half the shrimp in breadcrumbs mixture, toss well to coat. Place breaded shrimp in a single layer on the baking sheet. Repeat with remaining shrimp. Broil 4 minutes or until the shrimp are done.
  3. Combine ketchup, lemon juice, Worcestershire sauce, chili powder, and hot sauce in a small bowl, stirring with a whisk.
  4. Spread 2 tbsp ketchup mixture over cut sides of each roll half. Place lettuce over bottom half and top with onion and shrimp. Cover and enjoy.
Broiling the shrimp in this recipe will make it healthier than deep frying or sauteing. Less calories means a healthier lifestyle. I hope everyone enjoys this one as well as all the others. I welcome any feedback you might have.

It’s been a very long time since I last posted. I’ll attempt to make it up by posting 2, maybe 3 recipes I’ve found to be DELICIOUS today and tomorrow. But this is worth being the first one. The roasted red onions give this stew its robust flavor profile. This is going to be a favorite of mine once it starts to get colder outside!


  • 5 cups water
  • 3 cups fat-free, less sodium chicken broth
  • 1 cup dried porcini mushrooms
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 2 pounds beef stew meat
  • 1 tbsp canola oil, divided
  • Cooking Spray
  • 16 oz. button mushrooms, sliced
  • 1 pound cremini mushrooms, slices
  • 1/4 cup tomato paste
  • 4 cups coarsely chopped red onions
  • 2 tsp chopped fresh rosemary (1/2 tsp dried rosemary)
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley (optional)
Step-By Step:
  1. Bring water and broth to a boil in a saucepan. Add porcini mushrooms and remove from heat. Let stand 15 minutes. Drain in a colander over a bowl, reserving the liquid. Chop porcini, set aside.
  2. Combine flour, salt, garlic, and beef, tossing well to coat. Heat 1 Tbsp oil in a large dutch oven over medium-high heat. Add half of beef mixture and saute until browned. Repeat using remaining oil until rest of the meat is browned. Set aside. Wipe pan clean and coat with cooking spray. Add button and cremini mushrooms, cover and reduce heat to medium. Cook 10 minutes or until the mushrooms release liquid. Stir in reserved porcini liquid, the chopped porcini, beef mixture, and tomato paste. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
  3. Pre-heat oven to 450 Degrees
  4. Combine remaining 1 tsp oil and onions on a foil lined jelly roll pan, toss well to coat. Bake at 450 Degrees for 25 minutes, stirring twice.
  5. Add roasted onion, rosemary, and pepper to stew. Cover and simmer 30 minutes or until beef is tender. Sprinkle each serving with parsley.
As you can tell, this is a very hearty dish. The fat-free, low sodium broth helps to keep the calorie intake down. This is meant to have 8 servings. I hope you all enjoy this, as well as the other dishes that I post today.

I owe everyone an apology for my absence the last couple of weeks. 2 jobs hasn’t given me much time to cook so I have delved into my stash of older recipes that I really enjoy. So here is a favorite Asian recipe of mine.


  • 1/4 oz. dried porchini mushrooms
  • 6 scallions, cut into 2 inch-long strips
  • 4 oz. carrots, cut into 2 inch-long strips
  • 12 oz. sirloin steak, trimmed of fat and cut into thin strips
  • 2 – 3 Tbsp oil
  • 1 garlic clove, crushed
  • 1-in. piece fresh ginger root, finely chopped
  • 5 Cups beef stock
  • 3 Tbsp light soy sauce
  • 4 Tbsp dry sherry
  • 3 oz thin egg noodles
  • 3 oz spinach, shredded
  • Salt and Pepper to taste
  1. Break mushrooms into small pieces, place in bowl, pour 2/3 cup boiling water over and let soak for 15 minutes. Strain the mushrooms, squeezing as much of the water from them as possible. Reserve the liquid
  2. Heat the oil in a large saucepan and cook the beef in batches until browned adding a little more oil if necessary. Remove the beef with a slotted spoon and drain on paper towels.
  3. Add the garlic, ginger, scallions and carrots to the pan and stir fry for 3 minutes.
  4. Add the beef stock, mushrooms and their soaking liquid, the soy sauce, sherry and plenty of seasoning. Bring to a boil and simmer, covered, for about 10 minutes.
  5. Break up the noodles slightly and add to the pan, with the spinach. Simmer gently for 5 minutes, or until the beef is tender.
  6. Add more salt, pepper, or soy sauce until it is to your liking. Remember, little at a time. You can always add, but you can never take out.
This is just one recipe I will be pulling from my pages over the next couple of days. Hoping to post a new recipe before Wednesday. Enjoy everyone!

So I probably shouldn’t be posting this quite as early as I am, but what the heck! I found this recipe while at the Barnes and Nobles right down the street from where I live.  This is THE dish that I am preparing for my restaurants version of Iron Chef. Rules are simple. One hour, one dish, paid day off to the winner. The competition is stiff but I believe that nobody is going to be doing something as bold as duck. It’s not exactly something that pops to mind when you have an hour and are not classically trained, which I’m not. So, here we go…


Duck Sausage:

  • 8 oz. ground duck meat (breast, thigh, or leg meat works)
  • 1/8 Tsp ground corriander
  • 1/8 Tsp ground cinnamon
  • 1/8 Tsp ground mace
  • 1/8 Tsp cracked fennel seed
  • 1/8 Tsp coarsely ground black pepper
  • 1/8 Tsp salt
  • 1/2 Tsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  Sauce and Pasta:
  • 3 Tbsp extra virgin olive oil
  • 1/4 cup finely diced panchetta
  • 1/4 cup diced onion
  • 1/4 cup peeled & diced carrot
  • 1/4 cup peeled & diced celery
  • Salt and Pepper to taste
  • 1/4 cup dry Italian red wine
  • 1 1/4 cups canned crushed Italian tomatoes
  • 2 Tbsp Heavy Cream (or whipping 35% cream)
  • Salt and Pepper to taste
  • 1 Tbsp Salt
  • 1 lb Farfalle
  • 3/4 Cup Parmesan cheese, divided
  1. Sausage : Mix together the ground duck with the corriander, cinnamon, mace, fennel seed, pepper, salt & vinegar. Mix well
  2. In a large saute pan heat oil over medium-high heat. Add the duck mixture and cook, stirring, until the meat is cooked through and no pink remains, using the end of a spatula break into small piece. Remove and set aside.
  3. Pasta & Sauce : In a covered pasta pot over high heat, bring water to a rapid boil.
  4. While the water gets going, in a large saute pan heat oil over medium-high heat. Add panchetta, onion, carrot, celery, salt and pepper (to taste). Cook, stirring, until vegetables are translucent, about 10 minutes or so. Add wine and the duck mixture. Cook, stirring, until the wine has reduced by 1/2. Add the tomatoes, heavy cream, salt & pepper to taste. Reduce heat to low and simmer for about 10 minutes until the sauce thickens. Remove from heat and set aside.
  5. While the sauce is simmering, cook the farfalle according to the package. *Make sure that you don’t over cook it. Y0u want it right before it hits the “al dente” stage. Just to where it still has a little bite to it* Remove 1 cup of the pasta water and set it aside. Drain the pasta.
  6. Return your saute pan to medium heat. Add 2 Tbsp of the reserved pasta water and heat through. Add the farfalle and cook until it is “al dente”. Add Tablespoons of pasta water at a time until the desired pasta doneness is achieved. Toss with a spoon to make sure that everything is coated evenly. Toss in half the parmesan and mix well.
  7. Place pasta into serving bowl and top with remaining parmesan. Serve immediately.
Enjoy the dish. Don’t be afraid to try things that are new and interesting to you. It is what food is all about!


Finally my Dallas Mavericks have their NBA Championship added to the list of accomplishments!

Been a while since I have cooked or been able to bake anything at home! I suppose working 2 jobs will do that to you, haha. As an apology I am going to post something that is a personal favorite of myself, and my family. I found this recipe a few years back and usually make it for special occasions. So without further procrastination, here is my Triple Chocolate Chocolate Cake!



  •  1 (18. 25 oz) Box Devils Food Cake
  • 1 (5.9 oz) package instant chocolate pudding mix
  • 1 Cup Sour Cream
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 1/2 Cup Warm Water
  • 2 Cups Semi-Sweet Chocolate Chips
( In place of the Chocolate Chips I have been known to break down a block of semi-sweet chocolate. Just start with a serrated blade and chop from the corners into thin slices. Chop if you’d like.)
What To Do:
  1. Start by pre-heating your oven to 350 Degrees
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. (Feel free to use a regular cake pan. Bundt pan works well for the presentation)
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate Dust the cake with powdered sugar, and if y0u want to make it even MORE chocolaty, chocolate syrup 😉
(Bake times will vary depending on your oven, the pan you use, etc. When the toothpick comes out clean the cake is ready. That’s the sure fire way to check and know without a doubt.)
I will try to get back and make another post within the next few days. For now, I hope everyone enjoys my Triple Chocolate Chocolate Cake!

I couldn’t figure out what I wanted to make for dinner tonight. I had a friend coming over and remembered last time she cooked for me, she made fried rice that frankly, I couldn’t eat. I figured I could show her my way of doing things, so here is my recipe for chicken fried rice


  • 1 Pound chicken breasts, thawed
  • 4 Cups cooked white rice
  • 1/4 – 1/2 Cup Soy Sauce
  • 1/2 Tablespoon Garlic Salt
  • 1/2 Tablespoon black pepper
  • 1/2 Tablespoons Season Salt
  • 1/2 Tablespoons Old Bay Seasoning
  • 1 Large White Onion, diced
  • 1  Medium Bell Pepper, diced
  • 1 Small can of peas
  • 3 – 4 Eggs
  • Olive Oil
Before I start with the instructions I want to explain a couple of things. Cook the white rice however you want to. Personally, I use a steamer. It’s easy, and hassle free. No matter how y0u make your rice, use 1/2 cup more water than you make rice. So, for 4 cups of rice you use 4 1/2 cups of water.  As for the bell pepper, you can use yellow, green, or red. Just depends on your taste. The red and yellow tend to be a little sweeter than the green. **Random Fact** Green bell peppers are just unripened red. Let them stay on the vine longer and they will end up red. Ok, back to the good stuff
What to do:
  1. In a 12′ non-stick skillet on medium high to high heat, add enough oil to coat the bottom. When the oil is hot add the chicken. Cook until done.
  2. When the chicken is fully cooked add the onion, peas, and bell pepper. Cook until the onions are translucent.
  3. You can either add the eggs and scramble them with the onion, chicken, pea and pepper mix or you can cook the eggs separately and add to the mix. After you have the eggs, chicken, onions, and pepper in the skillet add your garlic salt, season salt, black pepper, and old bay seasoning. Cook for an additional 2 minutes just to meld the ingredients.
  4. Once the flavors have become “happy”, add the white rice, slowly. While you’re adding the rice add a little olive oil to each batch of rice you add into the mix. Stir as you go so that nothing sticks. When you’ve added all of the rice make sure it is decently coated in oil.
  5. Add the Soy Sauce. Stir, stir, and stir some more!
  6. Once everything is well mixed put back into steamer, if that’s what you used, or into a serving dish.
  7. Served with eggrolls and enjoy!!
As always, I hope you try and enjoy the dish. Feel free to leave comments on what you would change or if you like it as is. I look forward to anything anyone has to say!