Portabella Mushroom & Shrimp Wok


This week I’m combining the wonderful texture of the portabella mushroom with the tangy taste of spicy shrimp wok. This recipe is easy to make, has a good look, and tastes great.

portabella wok

recipe serves four.


16 large shrimp (abut 1 lb.) – shelled and deveined.

4 large Portabella mushrooms.

3 Tbsp. butter.

2 cups steamed broccoli.

2 cups white rice.

2 cloves garlic – minced.

1 cup cherry tomatoes.

2 Tbsp. rice vinegar.

1 Tbsp. fresh lime juice.

1 Tbsp. Hoisin sauce.

1Tbsp lemon juice.

1 tsp. low sodium soy sauce.

1 tsp Perfect Pinch Asian dry seasoning.

1/4 to 1/2 tsp. dried red pepper flakes.

olive oil.


Shell and devein shrimp and then store in refrigerator.

Preheat oven to 450 degrees.

Using wet paper towel wipe the top of the mushroom clean of dirt. Cut stem off and then using spoon scope out gills. Coat top with a little olive oil.

Place mushrooms gill side down on canola sprayed baking sheet.

Place sheet of mushrooms in oven for ten minutes and then turn mushroom over and heat for 5 to 10 more minutes.

Make rice per instructions on package.

Wash broccoli and then cut stem into nice bite size pieces. Place in steamer until soft but not soggy.

Mince garlic.

Heat frypan on medium high heat, melt butter, add garlic and then add shrimp. After one minute turn shrimp over, add lemon juice, cherry tomatoes, dried red pepper flakes and fry for 1 minute. Add hoisin sauce and stir gently to mix. Remove shrimp and cherry tomatoes to plate. Slice tomatoes in half.

In small sauce bowl combine rice vinegar, lime juice, Perfect Pinch Asian, and soy sauce. Stir to mix.

Add broccoli to large bowl, add rice vinegar mixture over and stir to coat.

Plate 1 mushroom per plate, add rice, add broccoli, and 4 shrimp and a couple sliced cherry tomatoes. Maybe add a side of rice and broccoli to good use of any left over.

And that is all there is to making an easy, fun, and good tasting dinner for four!

And Stuff


Dinner With Lucifer

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,




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Easy Tapas


This week it was just too darn hot on recipe night to to fire up the oven or stovetop, so I decided to make my easy no cooking version of a tapas dinner.

easy tapas dinner


Quality bread or crackers.

Calabrese Salame.


Manchego Cheese.

Cambozola -triple cream blue cheese.

Avocado – sliced.

Cantaloupe – sliced.

Kalamata olives.

Major Grey’s Chutney.

Spicy Pickled Vegetables.


Tomato – sliced.


Open plastic wrapped meats and cheeses, cans, bottles, and then slice bread/avocado/tomato/cantaloupe, and plate.

Whew ….. time for dinner.


I attended another great Foodista event last weekend. The 2016 International Food Blogger Conference was held in the Farm to Fork Capital of America … Sacramento, California.  Those that arrived on Thursday could sign up for farm, winery, and other tours. I’ve been told the tours were wonderful.

I arrived in time for the first day of the conference. The keynote speaker was the renowned Chef John Ash!

At the close of the first day we were treated to a taste of Sacramento which included many local restaurants and wineries.

IFBC schedule

Day two of the conference provided great breakout sessions, including a lesson on snap chatting, co-paneled by professional food photographer Matt Armendariz! Another awesome breakout I attended was the UC Davis led olive oil blind taste testing.

olive oil taste testing

The second day of the event also featured a wine and Lindsay olive themed appetizers party.

photo 2-4

And then, at the end of the second day, we were treated to an out of this world sit-down Farm to Fork dinner on a beautiful tree lined street.

And here’s the good news for you, the 2017 IFBC will again be held in Sacramento and you can be there! Check it out at http://www.foodista.com/ifbc2016/announcing-the-2017-international-food-blogger-conference

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,





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Chorizo and Refried Bean Pizza


We’re still having a pizza party at easyrecipesandstuff! This week my easy pizza recipe uses Mexican ingredients to create an awesome chorizo and refried bean pizza topped with Pico De Gallo. This dish got thumbs up from young and old testers!

easy pizza

recipe is for one pizza.


Pizza crust – classic (store bought).

8 oz can tomato sauce

1 lb. Chorizo – Mexican style.

1 tomato – diced.

1/2 cup onion – diced.

1 tsp jalapeno pepper – minced.

1/2 tsp cilantro – chopped.

1 lime – juiced.

1/2 tsp olive oil.

1 clove garlic – minced.

2 drops – liquid smoke.

1/2 cup Cotija cheese (or more) – crumbed.

1 can refried beans.


In frypan brown chorizo on medium high heat. Remove excess grease with spoon.

To browned chorizo add tomato sauce, stir and reduce heat to simmer.

In sauce pan combine: tomato, onion, jalapeño pepper, cilantro, lime juice, olive oil, liquid smoke, salt and pepper to taste (pepper won’t show once on pizza). Stir to mix and then cover with wrap and refrigerate.

In sauce pan heat refried beans.

Pre-heat oven to heat required for packaged pizza dough. Spread dough on pizza pan. With spatula spread refried beans over dough. Next, evenly spoon chorizo over the beans (you will have more chorizo than you need for one pizza). Place pizza pan in oven for time required to bake dough per package.

When crust is golden remove pizza from oven. Add the cheese and Pico De Gallo sauce and enjoy!!

easy chorizo pizza


I’m packed, ticketed, and ready to get up at 4:00 A.M. to go the the 2016 IFBC!  See you all soon!!

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,




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Awesome Pizza Breakfast For Two


So this week I decided to do a killer breakfast for the sweetie and me. This is a pizza that has all the breakfast goodies.


recipe serves two.


6 chicken breakfast sausage links.

4 eggs.

1 Trader Joe organic pizza crust.

1 tomato sliced into rounds.

2 onion slices halved.

1/2 cup parmesan cheese.

1/4 tsp fresh minced basil.

2 cloves garlic – minced.

Olive oil.

Dried Italian spices, salt, and paper to taste.


Heat oven to 425 degrees.

Add a bit of olive oil to fry pan and heat to medium. Reduce heat and sauté garlic, onions and tomatoes. Remove.

In same fry pan brown but do not cook to end the sausage. Slice into bite size pieces.

Brush pizza crust with olive oil. Sprinkle with parmesan cheese. Add onions and tomatoes.

Add the sausage slices, and place pizza in pre-heated oven for 15 minutes.

With about 5 minutes to go fry the eggs until done but still runny.

Remove pizza from oven, add eggs, hit with a little more cheese, salt and pepper, and a dash of hot sauce.



I’ll be at IFBC Sacramento! Look forward to meeting you all!

Good Eating and Table Talk,







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