Shrimp and sausage fried rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner! 

Shrimp and Sausage Rice

Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week.

In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a while back. All three of my kids have declared fried rice to be one of their favorite meals now.

I love shrimp fried rice, as evidenced by this older classic shrimp fried rice recipe. I have tweaked it so much over the years, it is past due for an update. (Especially now that I’ve learned just how much better fried rice can be?!)

Sausage Fried Rice

Recently, I had some kielbasa sausage in the refrigerator and shrimp in the freezer calling my name, so this became the latest variation of fried rice that we’ve fallen in love with.

As soon as I tasted it, I knew I needed to share it with you. Sausage or kielbasa with shrimp is always a great combination.

The first thing to know when making fried rice is that you’ll need a large deep-sided skillet. Trying to use a shallow or smaller pan will just leave you frustrated and likely with a mess on your

Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.

Balsamic Salmon

For years, I simply prepared fish by sprinkling it with salt and pepper and then drizzling it with a bit of oil and lemon. We didn’t eat it often enough that I ever felt the need to play with different recipes. I wish I’d known then that there were so many other options!

Over the past ten years or so, my family has eaten more seafood than we would have imagined possible a few years ago. (This happens when your husband is fortunate enough to bring home 100 pounds of fresh fish from Alaska!)

For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming “fish-factor” in the meal. I played with a couple different salmon and balsamic vinegar combinations before running across this one and let me tell you, it is a keeper.

When I made this last week, it was voted “two thumbs up and the best salmon ever” by my oldest two boys. The fact that my youngest ate every bite of his without pausing for chatter is huge praise all by itself.

Baked Salmon with Ginger and Soy Sauce

A simple marinade is a perfect way to impart different flavors to any dish. Salmon is one that does extremely well with a marinade. For this flavorful version whisk together olive oil, sesame oil, soy sauce, balsamic vinegar, honey, garlic, ginger, red pepper flakes, and salt.

The balsamic, honey, red pepper flakes, and other ingredients create a sticky, sweet heat, Asian-inspired flavor combination.

Pour it ove

This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon. With thyme and dill added as well, this is a memorably rich and flavorful chowder. If you enjoy smoked salmon, you will love this chowder.

Smoked Salmon Chowder

My husband’s trips to Alaska always result in a freezer full of fish, especially smoked salmon. Its smoked salty goodness is perfect for snacking, lox, and making some of our favorite dishes like this chowder.

It’s been a few years since he was there though, so I’m thinking it’s about time to plan another visit. Pretty sure he won’t mind taking that trip in the interest of more recipe work. This smoked salmon soup is reason enough for me.

It’s hard to believe that it’s been ten years since my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days.

The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market.

This salmon chowder reminds me of that day and as a result, I find myself grinning every time I make it. It’s definitely time for another sister trip.

When I saw my friend Larry share this recipe, I immediately printed it to try. (And I made it just a few days later too!)

The chowder was a hit from the very first bite and we’ve made it numerous times over the years since then. The recipe below has been lightly adapted from and with thanks to Boundary Bay Brewery via Big Dude’s Ramblings.

The flavors in this chowder come from white wine, smoked salmon, and dill. They pair together so very well. For the white wine in this chowder, I’ve found that chardonnay goes best with the rich creamy base.

Not a fan of seafood? I recommend trying this Baked Potato Soup for a creamy rich soup that is guaranteed to make everyone smile. Either one of these soups is a memorable first course or a full meal by itself depending o

Broiled Tilapia with a lemon garlic marinade is quite frankly the easiest and some of the best fish I have ever made.

Broiled Tilapia

The garlicky lemon marinade was absolutely perfect for the tilapia. I can imagine using this marinade again and again with all kinds of different meats.

I was inspired to try broiling tilapia after I saw this recipe over at Mel’s Kitchen Cafe. I’m so glad I tried the broiler because it turned out perfectly. This recipe is a keeper for sure.

How To Broil Tilapia

Tilapia is finished cooking when it flakes apart with a fork and is opaque or white all the way through. Remember that fish will keep cooking once you remove it from the oven, so be sure to remove it a minute or two early.

For those of us in the midwest, Tilapia is a great way to change up meal time and enjoy seafood in a rather budget-friendly way. Tilapia is a freshwater farm-raised fish that is high in protein and considered low in saturated fat.

I have found it to be super simple to prepare and it tastes fantastic with a simple marinade and cooks in less than 10 minutes, sometimes less than 5 minutes. Fast and flavorful, I think we can all agree on the awesomeness of that combination.

How Long to Broil Tilapia

Broiling has become my favorite way to prepare fish. It takes just minutes and (as long as I watch it closely!) it almost always turns out well. If the broiler intimidates you, did you know that you can broil with the oven door open? You may need to add a minute, but it still works beautifully.

Depending on the size of your Tilapia filets broiling for this recipe takes very little time. I have found the sweet spot to be about 4-7 minutes depending on the size and thickness of the filets.

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

This quick and easy meal earns two thumbs up from my whole family every time I make it.

My favorite part of this meal? This whole recipe comes together in less than 15 minutes. Start some rice cooking before you start the shrimp and you’ll have dinner on the table in no time at all.

Like so many of our meals, the first time I made this recipe, it was inspired by the ingredients we had on hand, plus a craving or two.

Pineapple Shrimp

Pineapple and shrimp are a huge favorite around here. My middle son had been asking for shrimp, there was a sale on pineapple, and I had a jar of Sweet and Spicy Homemade Barbecue Sauce just waiting to be used. The combination of flavors was even better than I had hoped and it quickly became a family favorite.

I’ve lost count of how many times I’ve made this Sweet and Spicy Stir Fry. Every time shrimp is on sale, I start craving this recipe. It’s a 15-minute dinner that is a guaranteed win every time.

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