Homemade Healthier Big Macs

Homemade Big Macs that taste just like the originals, only infinitely better! Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. . . right out of your very own kitchen. Healthier and fresher because you control the ingredients.

This is a lighter version adapted from the Dr. Oz show that doesn’t sacrifice on taste even though it’s much lower in fat than the fast food version. The patties are made with lean ground beef, smothered with 2% American cheese and nestled inside light whole wheat buns…. 

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Crockpot Barbecue Pulled Pork Recipe

I’m here today with an important public service announcement: you should buy a crock pot! If you already own one than dust it off and put it to work!

Why am I suddenly ‘tooting’ the horn of crock pots everywhere? Because I’m convinced the crock pot is a miracle worker. Once a non-believer, I had the false impression they were old-fashioned relics not worthy of a spot in my kitchen. I was wrong. Since seeing firsthand the magic they weld, I’m a believer who will never be without one again…. 

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Slow Cooker Barbecue Pulled Chicken Sandwiches

White meat chicken is slowly simmered in a homemade brown sugar barbecue sauce with sliced onions then sandwiched on a soft bun with sharp cheddar cheese. It’s ridiculously easy to prepare using the convenience of a crockpot and works magic on the chicken, causing it to fall apart to the touch. It has an incredible tenderness that just about melts in your mouth…. 

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Shrimp Po’ Boy with Remoulade

Shrimp Po' Boy with Remoulade

This is my version of a Louisiana favorite! Pan-fried shrimp piled high on French Bread and smothered in some of the most unbelievable remoulade I’ve ever tasted. Really. The remoulade makes the sandwich unforgettable. It’s a recipe I adapted from John Besh’s My New Orleans. I love it so much I could drink it. I can’t get it out of my mind.

At first glance the remoulade seems like it would be ‘heavy’ with the base being equal parts mayonnaise and sour cream. A bevy of flavorful ingredients like Dijon mustard, garlic, onion, lemon, paprika, and cayenne cause it to take on an entirely new character. Akin to the nectar of the gods. Seriously. I’m all about the remoulade. No amount of raving can be enough. If you take nothing else away from this post you must make it! It’s a delicious dipping sauce for any type of fish, vegetable or fritter. Especially fried. You will be searching for things to dip in it…and when you run out of things you just might dip a spoon in it. Not that I would.

The mere sound of this sandwich sings of indulgence…hot, crunchy, sweet shrimp on chewy, toasted French baguette drenched in a cool yet spicy remoulade with cold, crispy lettuce leaves…a strange and surprisingly delicious combination!

Shrimp Po' Boy with Remoulade

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Shrimp Po’ Boy with Remoulade
(by Reeni)(makes about 2-3 Po’ Boys depending on size)
3/4 cup All-Purpose Flour
1/3 cup Cornmeal
1/4 cup Cornstarch
Creole or Cajun Spice Mix or Cayenne Pepper, optional, a few dashes
1 pound medium raw Shrimp, cleaned, tails off
Canola oil, for frying
French baguette, cut lengthwise into rolls, toasted/grilled
1. In a large shallow dish combine the flour, cornmeal, corn starch and seasoning.
2. Heat a large skillet over medium heat with enough oil to generously cover bottom of the pan.
3. Working in batches dredge about 1/3 of the shrimp with the flour mixture. Fry until browned on one side and flip over to fry on other side. Alternately you can deep fry them if desired.
4. Serve on French Bread with remoulade, lettuce and tomato, if desired.
Shrimp Remoulade
(adapted from My New Orleans by John Besh page 348 )
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 tablespoons Dijon Mustard
2 tablespoons Fresh Parsley, chopped
2 tablespoons Onion, finely minced
2 teaspoons Lemon Juice
1/2 teaspoon Sweet Paprika
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Garlic Powder
1 teaspoon Hot sauce, optional
Sea Salt
Whisk everything together in a medium bowl, season to taste with salt. Refrigerate until serving.

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Shrimp Po' Boy with Remoulade

I’m sending this to the lovely Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up.

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The Best Tuna Salad…Ever!

The Best Tuna Salad...Ever!

When I lived in Tucson, AZ I worked in a gourmet sandwich shop that had the most delicious Tuna salad. They kept the exact recipe a secret but it was packed with fresh dill, sweet pickle and sliced almonds were scattered over top. One of the things I miss the most about Tucson is their unique sandwiches. I have been recreating them in my own ways since.

This tuna is as close as I’m ever going to get with some of my own touches added in, namely the onion and cranberries. It’s insanely delicious made into a melt with wheat bread, swiss cheese and lots of crispy almonds. I bid you to make this tonight for your brown bag lunch tomorrow, you will look forward to it all morning long. If it lasts that long. You might just hear it calling to you during the night. A tasty midnight snack!

The Best Tuna Salad...Ever!

Gourmet Tuna Salad
(by Reeni)

1 (5 ounce) can solid white albacore tuna, drained
Mayonnaise (the amount based on your personal taste)
1 tablespoon fresh chopped dill or 1 teaspoon dried
1 tablespoon diced sweet pickle
1 tablespoon diced red onion
1 tablespoon dried cranberries
1 tablespoon sliced Almonds
Salt and fresh cracked pepper, to taste

Flake your drained tuna in a medium bowl using a fork. Add the mayo, dill, pickle,
onion, and cranberries. Combine and season with salt and pepper.

Serve over a salad, on a sandwich or all on its own.

Sprinkle the almonds on top.

Printable Recipe

The Best Tuna Salad...Ever!

The Best Tuna Salad...Ever!