Shrimp Po’ Boys with Mayo-less Remoulade Sauce

I love a great Po’Boy sandwich, but I am not close to any resturaunt that makes them.  Hence this recipe, I made my own.  And if you have followed this blog long enough, you will know that I hate mayonnaise, so I created a great sauce that doesn’t contain it (and this stuff is amazing).  This recipe yields 4-6 sandwiches depeding on size of roll and how much shrimp you enjoy on each sandwich.




2 lbs. Large Shrimp, peeled and veined

Creole Seasoning

Salt and Pepper to taste (amount depends on seasoning)

1 T Unsalted Butter (can use olive oil, but I’m not a fan)

Sub/Hoagie Rolls, for serving

Softened Butter, for serving

Sliced Tomatoes, for serving

Finely Diced Lettuce, for serving


1 medium Onion

1 Celery Stalk

2 Cloves Garlic, peeled

1/4 C Fresh Parsley

1/2 C Dijon Mustard (I used half Dijon half Deli Style)

2 T Cider Vinegar

2 T Fresh Lemon Juice

1 T Paprika

1 T Worcestershire Sauce

1 tsp. Salt

1 tsp. Hot Sauce of Choice

Scant 3/4 C Safflower Oil



-In food processor, process onion, garlic, celery and parsley until smooth.  Add in remaining ingredients except oil.  Once all ingredients are smooth, add in oil.  Place in airtight container in fridge for about 1 day before use.


-Coat shrimp with creole seasoning, salt and pepper.  In large skillet heat butter over medium high heat (lower side is best), add in shrimp and cook until pink on both sides.

-Lightly butter inside of rolls, toast in skillet over medium high heat until golden brown and slightly crispy.

-Place some of sauce on both sides of inside of roll, top bottom with sliced tomato, lettuce, and then cooked shrimp.  Drizzle more sauce over top.  Enjoy!




Hot Sauce and Lemon Seared Scallops

This might have become my new favorite way to eat scallops (and they’ve been a huge favorite of mine since I was young), this is an amazingly easy recipe that is sure to be the perfect appetizer at your next sea food dinner night.



6 Colossal Scallops

Italian Seasoning for dusting

Salt and Pepper for dusting (I used garlic salt)

2 T Butter (use unsalted or reduce or omit from seasoning)

1 T Hot Sauce (I used Frank’s, any will work)- use GF if needed-

1 tsp. Fresh Lemon Juice


-Dust both sides of scallops with Italian seasoning and salt/pepper.

-Heat butter in skillet over medium high heat, add in scallops and cook 3-5 minutes per side (time will depend on thickness), flip over and cook same amount of time.  Add in hot sauce half way through cooking time, and spoon over scallops as they cook.  Remove from heat and add in lemon juice, spoon sauce over scallops.

-Serve scallops with remaining sauce.  Enjoy!

Beef Street Taco

This is an amazing recipe to use for your next taco night.  This is amazingly easy, and is sure to please the whole family.



2 lb.  Beef Sirloin, sliced thin, or fine diced

1/2 Red Onion, sliced thin

1 T Olive Oil, divided

Fresh Cilantro for Serving

Queso Fresco for Serving

Street Taco Tortillas


1 T Fresh Lemon Juice

2 T Olive Oil

2 T Cornstarch

2 Cloves Garlic, minced

1 1/2 tsp. Cumin

1 tsp. Salt

1 tsp. Smoked Paprika

1/2 tsp. Dried Oregano

1/4 tsp. Black Pepper


-Mix marinade ingredients together, place meat in sealable bag, pour over marinade, seal and place in fridge rotating half way through time, let marinate 2-6 hours.

-In large skillet heat 1/2 T oil over medium heat, add in onion and allow to cool 2-3 minutes, or until they are still crunchy but start to tenderize.  Set aside.

-Drain off marinade, heat 1/2 T Olive Oil over medium high heat, add in meat and cook 2-4 minutes or until beef is cooked about medium.

-Place cooked meat in tortilla, top with onion, cilantro and cheese.  Enjoy!

Creamy Italian Crockpot Chicken with Broccoli

This is a super easy recipe that is made in the crockpot, so its an almost walk away meal.  In just a few ingredients you get a flavor packed and amazing meal.




6 Chicken Thighs, I suggest bone in with skin (adds more flavor)*

1 Packet Italian Dressing Mix

8 oz. Block Cream Cheese, cut into cubes

1 C Water

Salt and Pepper to taste

4 C Broccoli Florets, frozen and defrosted or steamed 5 minutes

Rice for Serving


-Place all ingredients in crockpot except broccoli and rice.  Cook low 6 hours.  Remove chicken and allow to cool, remove bones and skin, shred meat.

-Mix liquid in crockpot well, this may allow any leftover chunks of cream cheese to incorporate into mixture, add in broccoli and chicken.  Stir well and allow to heat up and come together 30 minutes to 1 hour.

-Serve over rice.  Enjoy!

*Can use boneless, skinless chicken breast, may only want 4-5 depending on size.  I enjoy the amazing flavor the chicken thighs added to this.

Loaded Pulled Pork Quesadillas

I always make too much pulled pork ( of course I add in no sauce to use later), so my freezer always has some leftovers in it.  This was a great way to repurpose already cooked meat.



4 C Cooked Pulled Pork

1/2 Yellow Onion, sliced thin, diced

2 Cloves Garlic, minced

1/2 T Olive Oil

1 1/2 C Cooked Corn Kernels

15 oz. Can Black Beans, drained and rinsed

10 oz. Green Enchilada Sauce

1/4 C Sour Cream

1/2 tsp. Cumin

1/2 tsp. Smoked Paprika

1/4 tsp. Dried Oregano

3 T Finely Diced Cilantro

Flour Tortillas

Shredded Cheese (I used Colby-Jack)


-In bowl combine enchilada sauce, sour cream, cumin, smoked paprika and oregano.  Set aside

-In large skillet over medium heat, heat oil.  Add in onion and cook until tender, add in garlic and cook 1-2 minutes.

-Add in corn, black beans and pork.  Sauté 3 minutes.  Add in sauce and bring to simmer, cover and simmer 5 minutes.  Remove from heat and stir in cilantro. Allow to cool a bit.

-In large skillet heat over medium high heat, spray with pam, lay in tortilla, sprinkle with cheese, top with meat mixture and sprinkle with more cheese.  Top with another tortilla.  Cook until tortilla is golden brown, flip and do the same for top.  Remove from pan and allow to cool a bit before cutting.

-Do this for all tortillas or meat mixture.  Enjoy!


Vegan Mushroom and Cabbage Stir-fry

This is a super simple, yet super flavorful recipe.  This is a vegan recipe, but I can easily be made with a meat of choice if you so desire.  I came up with this recipe for a quick meal, and we are trying to reduce our consumption of meat (prices are sky high at the moment), my tiny humans are were in love with this recipe so I think its safe to say that this is a great recipe.




4 C Finely Diced Cabbage

6 oz. Baby Bell Mushrooms, sliced thin

4 Celery Stalks, diced

5 Green Onions, sliced thin (green and white parts)

1 T Minced Garlic

4 T Olive Oil

1 T Sriracha

Rice or Noodles for Serving


1/2 C Water

2 T Brown Sugar

2 T Soy Sauce

2 tsp. Balsamic Vinegar

1 T Sherry

1 T Sesame Oil

2 tsp. Rice Vinegar

2 tsp. Cornstarch


-Mix all sauce ingredients together, ensure that cornstarch is blended well.  Set aside.

-In small bowl combine green onions, garlic and sriracha together, set aside.

-In large skillet or wok over medium high heat (you want the higher end of this), heat 2 T olive oil.  Add in celery and cook until it starts to tenderize, add in mushroom and cook until tender.  Remove veggies from pan. Leave as much oil in pan as possible.

-Add remaining 2T oil to pan and heat. Add cabbage to pan (you may need to drizzle a bit more oil), season with salt and pepper and cook stirring on occasion until tender and edges are golden brown.  Remove from pan. Reduce temperature to medium.

-Add in garlic and scallion to pan, and cook about 2 minutes.  Add in cooked veggies, stir in sauce, reduce to simmer, cover and cook 7 minutes.  Stir well before serving.  Serve over cooked rice or noodles.  Enjoy!

Corndog Casserole

This is a great meal, that is super simple and quick.  My tiny humans loved it because well, it contained hotdogs (one of their favorite things lol).  So if you need a great dinner idea and are short on time, then this recipe is just for you.




1 Stick Butter (I used salted without issue)

2 1/4 C Self Rising Cornmeal

1 3/4 C Buttermilk (I suggest whole fat)

2 Eggs

2 T Sugar

Dash of Salt and Pepper (if using salted butter omit the salt)

1/2 Small Yellow Onion, finely diced

Package Hotdogs, sliced thin

2 C Shredded Cheddar Cheese


-In 9-10 inch cast iron skillet melt butter in oven as oven preheats to 400 degrees.

-While butter is melting, mix the cornmeal, sugar, eggs, salt, pepper and buttermilk together.  Once butter is melted pour most into batter (leave some in bottom of pan this will ensure a crunchy crust as it bakes), stir in butter, onion, cheese and hotdogs.

-Pour batter into hot pan.  Bake 30 minutes.  Remove from oven and allow to rest 5-10 minutes before removing from pan or serving (I was able to remove whole thing by flipping it onto dinner plate).  Serve with your favorite condiments.  Enjoy!