Bombay Shrimp Curry

I prepare a lot of curry at my house because I love the spice and the ability to alter that spice to my own specific tastes.  Also many curries cook fast and that gives me the ability to scale back the recipe and just make it for myself if my dahlink husband really insists on…

Broccoli and Shrimp Scampi

This is a Thursday entry from Cooking Light’s Sunday Strategist. So far I have actually lost ten pounds. I know. I don’t believe it either. Hopefully it had nothing to do with being sick since Monday. You may have noticed I have not posted any recipes since last week. You did miss me,  right?

My Faith in Salmon Has Been Restored

If you are reading this, you have probably guessed my secret.  I do not know what I am doing in the kitchen.  That is not to say that I cannot produce some really great food (which is contained on these pages; I did not publish the boo-boos), but I lack a culinary focus.  It is…

Oyster, Fennel, and Bacon Chowder

This recipe is by Chef Cory Schreiber, Wildwood Restaurant and Bar, Portland, Oregon.  It is very similar to a clam chowder, except, duh, it has oysters.

Light Clam Chowder

This recipe comes from Executive Chef/Vice President of Food Operations Rick Vellante, Legal Sea Foods, Boston, Massachusetts.  This version is lighter because is is made with fish stock rather than cream.  

Manhattan Clam Chowder

My husband has always preferred New England-style Clam Chowder (traitor).  But he tried the Manhattan type once when we went to Red Lobster, and loved it!  We had such a good meal that night, everything was delicious!  I told my friend at work how much we enjoyed it and she said that that particular Red…

Cajun Fish

To make this recipe you can use any variety of white fish that you like.  The original recipe this is based on called for a whole red snapper.  I used cod fillet, but as I’ve said, any white fish would do.  You could use halibut, bass, tilapia, or mahi mahi, among others.  This recipe is…

Baked Tilapia with Roasted Vegetables

This is a recipe that I created for a Reynolds Wrap recipe contest for “Ready, Set, Cook!” on fooddotcom.  The only stipulation was that, naturally, Reynolds Wrap had to be used, as well as at least 4 ingredients chosen by the sponsor. 

Shrimp Ceviche with Mango

Sweet, savory, and tart all at once. That is what you get when you step outside the box and add some mango to your ceviche.

Simple Fish Tacos

I love Mark Bittman’s “minimalistic” view to food and recipes. I saw a slide-show in Mens Health magazine for gourmet sandwiches for guys. I may not be a guy, but I suppose I am not averse to eating like one.