Sweet and Sour Shrimp

I love Chinese food but I am always scared to eat it out because I have no idea what is in the sauce. I normally just order plain steamed veggies and meat. This recipe came out great!



2 Bell Peppers (sliced thin)

1 Small Onion (sliced thin)

1 Cup Fresh Pineapple (diced small)

2 Pounds Large Shrimp (cleaned)

2 Tbs Corn Starch

1 tsp Salt

1 tsp Pepper


Sauce Ingredients:

1/3 Cup GF Soy Sauce

1 TBS Seracha  Sauce

1/3 Vietnamese Quick Fish Sauce

1/3 Cup Sweet Chili Sauce

1/3 Cup Water

1/2 Tbs Sugar

Juice of half a lime


Place peppers and onion in a well sprayed sauce pan over medium heat. Add pineapple, mix well and cook for a minute or two. Now add all the sauce ingredient, combine, cover and cook on low for 10-15 until pepper are soft. While sauce is cooking place shrimp in a bowl with salt, pepper and corn starch. Mix the shrimp up and then add to sauce once it’s ready. Increase heat to medium and cook shrimp for about 3  minutes until they turn pink. Serve hot on rice or steamed veggies.


Guilt Free Mushroom Gravy

I work in a town called Kennet Square PA which is also known as the mushroom capital of the country. Everything around town is mushroom themed. They even have an annual mushroom festival and mushroom ball drop for new years. Well I  was given a blend fresh very selective mushrooms and decided to be creative. Jay loved porcini sauce so I wanted to make a less guilty version.  He had it over gluten free pasta and loved it.


4 Tbs Butter

1 Tbs Olive Oil

½ White Onion  (sliced)

4 Cloves Garlic (sliced)

1/3 Cup Chopped Parsley

½ Cup White Wine

1 Tbs Corn Starch

½ Cup Fat Free Half and Half

¼ Cup Skim Milk

1 ½ Pound Mushrooms ( I like to mix up different kinds)

Salt and Pepper to taste

Start by sautéing onions and garlic in oil and half the butter.  Once they start to brown and become translucent chop mushrooms and add to pot. Cooking over medium heat add the remaining butter. Add salt and pepper to taste. Next slowly add the wine, stir and increases heat a bit.  Add  half and half and skim milk, bring to a simmer. Place corn starch in a bowl  and water a small amount of hot water, mix well to make a slurry.  Add the slurry but avoid any clumps of corn starch that may have formed.  Stir mixtures, low heat and cook with lid on for about 5 minutes. Then remove lid, add parsley and stir. Cook an addition 5 more minutes and then serve hot on pasta or rice. Enjoy.