Early last week, I had texted Wende so she could ask Eliza if she would like to come down for a weekend visit and she picked Sunday. They usually get here around 4pm (after her nap) so dinner is always part of the visit. We had some pineapple and colored peppers that needed to be used and some shrimp in the freezer so I looked thru my recipes and found the perfect one for these ingredients and a crowd - Mary’srecipe for Pineapple Shrimp Stir Fry.
We’ve made this recipe several times and I’ve previously blogged about it but after this batch we decided to make some changes to the recipe to make it more hearty by adding more chicken and more & different beans. Since my blog is my main recipe file, I wanted to post this.
A year ago, we made SwordfishPuttanesca using an adapted recipe from Proud Italian Cook and we loved it so we decided to try it with another fish – our favorite lake crappie. I used the same recipe as for the swordfish but increased everything by 50% to have some leftovers. Rather than repeat the recipe here, just click on the above link.
We had five nice small eggplant to harvest and Cindy wanted to turn them into our skillet (not casserole) version of eggplant Parmesan (basically fried eggplant and we had some salmon in the fridge that needed to be used so we combined them into this meal. Since it turned out to be Italian night, I used a recipe for Salmon Baked In Foil from Giada DeLaurentis.
Gumbo
We had plenty of leftovers from a recent batch of stewed okra and tomatoes and Bev decided she could make it into gumbo, which I thought was a brilliant idea. She made up a dark roux from flour and butter and added it to the stewed okra along with some Creole seasoning to taste and some chopped rotisserie chicken.
After our recent successful trip to Chattanooga, we decided we would venture out again and make a day trip to Rugby TN, located on the Cumberland Plateau about a 2½ drive northwest from home. But rather than go straight there, we made a few stops along the way beginning with Frozen HeadState Park near Wartburg, TN.
A few days ago, we were discussing a desire to eat some of the shrimp we had in the freezer and I remembered the recently published recipe for this dish that I had saved form Chef Dennis on his Ask Chef Dennis blog. The red pepper sauce seemed like a very different way to serve seafood and Bev gave me a “I’m not sure about this” look but I wanted to give it a try as his recipes have always been good.
I generally followed the ingredients list but increased everything for the 36 oz of peppers I had to insure enough for five servings. You can click on the above link to check Dennis' site for the original recipe and several suggestions.
