Fish Stew

3 Tbsp olive oil
1 medium onion, diced

1 can tomato paste

1 can chicken broth

1 jalepeno, cut in half

3 cloves minced garlic (1½ t jar garlic)

1 ½ pounds mixed fish, I used a piece of halibut, a can of clams and a bag of small frozen shrimp.

pinch of oregano

pinch of thyme

¼ t pepper

¼ t salt

½ t sriracha (or any chili sauce)

In a large pan saute onion in olive oil for at least 5 minutes, add garlic, stir for 2 minutes.

Add tomatoes and tomato paste and jalapeno, stir.

Add seasonings, stir.

Add chicken broth, let simmer for about 5 minutes.

Add in fish, cook until fish is cooked through, about 15 minutes.

This can be frozen and enjoyed later - just reheat in a pan.

Pasta with Garlic and Wine

½ lb pasta (I prefer fettuccine)
¼ C olive oil
5 T butter
4 gloves garlic, chopped
½ t red pepper flakes
1 t kosher salt
½ t black pepper
½ C white wine
½ C ricotta cheese (or cream cheese)

Boil pasta for about 7 minutes (or until al dente)
In another pan pour in olive oil, butter, and garlic and cook for 2 minutes.
Add red pepper flakes, salt and pepper, stir for 2 minutes more.
Pour in wine and cook another 2 minutes.
Add cheese and stir until melted.
Toss with pasta.

Serve as a side dish or
double the recipe and add chicken to serve 4.

Add spinach or broccoli, steamed, and/or cooked chicken breast for a complete meal.

Green Chili Pork Roast

2-5 lbs. lean pork roast
1 - (24 oz) can green enchilada sauce
1 small onion - diced

Put all in a crock pot for 6 hours on high.
Shred and make into tacos or burritos or serve over rice or mashed potatoes.

Candied Yams

2 cans (29 oz) cut sweet potatoes, drained
¼ C melted butter
1  C brown sugar
1  bag mini marshmallows (use about ¼ of bag)


Pour both cans of sweet potatoes into a greased baking dish.
Add butter and sugar, cover with marshmallows.
Bake at 350° for 25 minutes or until browned.