Peg's Birthday Dinner: Hoison Shrimp with Bok Choy and Risoto

1/4 cup hoisin sauce 2 tablespoons reduced-sodium soy sauce, plus more for serving (optional) 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 1 teaspoon sriracha 1 large bok choy, cut into 3-inch pieces 2 sweet red peppers, seeded and cut into 1/2-inch strips 1 pound small shiitake mushrooms, stems removed 2 tablespoons canola oil 1 1/2 pounds jumbo shrimp, peeled and deveined 2 teaspoons toasted sesame seeds Directions Heat oven to 450 degrees . Line a 13 x 9-inch rimmed sheet pan with nonstick foil. In a small bowl, combine hoisin, soy sauce, vinegar, sesame oil and sriracha. Set aside. Place bok choy, peppers and shiitakes on prepared sheet pan. Combine 3 tbsp of the hoisin mixture with canola oil. Pour over vegetables and toss to coat. Toss shrimp with remaining hoisin mixture. Place shrimp over vegetables. Roast at 450 degrees for 20 minutes. Garnish with sesame seeds and, if using, scallions Serve with additional soy sauce if desired. I can't find the recipe for the risotto online. but it was delicious!

Baked Egg and Tomato Soup

baked egg and tomato soup cook several slices of bacon in a cast iron pan when cooked, take bacon out and set on paper towels wipe grease out of the pan cut up one half of a fresh tomato into small pieces put in pan and cook for a couple of minutes add to pan with the cooked tomatoes one can of Campbells Tomato soup with some milk (probably NOT a whole can of milk) one third of a jar of spaghetti sauce tear two slices of white bread into small pieces and stir them into the tomato mixture in the pan cut the bacon into small pieces and stir in bring to boil, then simmer for a couple of minutes turn heat or flame off. if it seems too thick, stir in some parmesan cheese to thicken it break eight eggs into the soup mixture sprinkle on some parmesan cheese and some bread crumbs sprinkle with MRS DASH bake at 400 degrees for eight minutes until the whites are set. This will be a VERY thick soup and is VERY tast

Butter-Roasted Cauliflower (from All Recipes Magazine)

1 head cauliflower, cut into large florets 2 tablespoons butter, melted, or more to taste salt and ground black pepper to taste Add all ingredients to list Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper. Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

refrigerator pickles

1 1/3 cups white sugar 2 tablespoons salt 1 cup white vinegar 6 cups peeled and sliced cucumbers 2 cups sliced onion Check All Add to Shopping List PREP 20 mins READY IN 2 days 20 mins Directions Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally can add celery seed turmeric