Category: Lunch

Shrimp Po’Boy Lunch
Lunch · Recipes

Shrimp Po’Boy Lunch

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Shrimp Po’Boy

Looking for a fast and tasty lunch or dinner? A shrimp Po’Boy is one of my favorite sandwiches to whip up. It’s super easy, fast and delicious! All you need is a sub roll, frozen popcorn shrimp, roma tomatoes, butter lettuce, remoulade sauce and a couple of small sides like potato chips and pickles. The secret to a great Po’Boy is getting the shrimp crispy and having a kickin’ remoulade sauce.

I made my own remoulade with mayo, dill and touch of spicy cocktail sauce. We like a little kick with our Shrimp Po’Boy and this definitely kicked it up a notch. For my remoulade sauce I took 1/4 cup mayo, a pinch of dill and 2 tsps spicy cocktail sauce and mixed it all together for a delicious remoulade. For the sides it really just depends on what we have on hand. Sometimes I make French Fries in the air fryer to go along with this meal, but today I opted for potato chips and a pickle. Now, I hope you enjoy this recipe as much as we do!

Shrimp Po’Boy

SHRIMP PO’BOY

Ingredients:

  • Sub roll, sliced almost in half lengthwise
  • 3 slices of a Roma tomato
  • A couple of leaves of butter or living lettuce
  • 2 Tbsps remoulade (my recipe is in the above paragraph)
  • 18 to 20 popcorn shrimp, cooked in air fryer
  • Chips or French fries
  • Pickle

Directions:

  • With a sharp knife slice sub roll almost in half lengthwise; set aside.
  • Set air fryer to 8 minutes at 380 degrees F; add shrimp and shake basket at half way mark. Remove from basket once shrimp is done.
  • Add remoulade to top and bottom of sub roll, add lettuce, tomatoes and top with shrimp.
  • Add chips or fries and a pickle to your plate and enjoy!
The Bagel With Everything
Lunch · Recipes

The Bagel With Everything

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The Bagel with Everything!

Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.

There’s not much else to say other than I hope you enjoy….

The Bagel with Everything.

THE BAGEL WITH EVERYTHING

Ingredients:

Directions:

  • Add cheese to lightly toasted open bagel.
  • Top with equal parts lettuce and tomatoes.
  • Drizzle with balsamic glaze and a dash of salt and pepper.
  • Enjoy!
Breakfast · Lunch · Recipes

Sunday Brunch – Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

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Our family had a late night last night, so we opted to sleep in and make a late Sunday Brunch this morning. Nothing hits the spot more than fresh eggs, bacon, Parmesan cheese and brussels sprouts on a lazy Sunday morning! I made my Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs which always seems to be a crowd pleaser at our house. This recipe is easy to make, easy to clean up, rich, and will leave you feeling full and satisfied all day!

Fresh eggs, bacon, brussels sprouts and a touch of Parmesan cheese is all you need to make this delicious brunch.

My husband is a huge fan of brussels sprouts and he likes them with a dash of salt and pepper, garlic and onion powered and a small drizzle of olive oil. I always cut the brussels down into quarters for the larger one and half size for the smaller ones. I like to cook brussels in the air fryer for a fast and crispy result. I also cook my bacon ahead of time to allow it time to cool and be chopped into fresh bacon pieces. I usually cook my bacon in the oven at 350 degrees F on a baking sheet covered with parchment paper for about 10 minutes or until done. Cooking the bacon on parchment paper makes for a stress free and easy clean up!

Prepping the Brussels sprouts.

It’s also important to get the eggs out of the fridge early, so they come up to room temperature before frying them. I use a pat of butter and I make sure that my pan is nice and hot when the eggs go in to ensure they cook evenly and that the yolk will be perfectly runny. I finish my sunny side up eggs in the oven to get all of the egg whites cooked through. This recipe is easy, delicious and rich! I hope you enjoy it!

Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

Ingredients:

  • 4 large eggs; cooked sunny side up
  • 4 strips of thick cut bacon; cooked, drained and chopped into pieces
  • A bundle of fresh Brussels sprouts; rinsed, quartered/halved, seasoned
  • Parmesan cheese; freshly grated
  • Salt and peppper

Directions:

  • Preheat air fryer to 350 degrees F and spray with nonstick cooking spray.
  • Add brussels sprouts to air fryer and set time for 10 to 13 minutes. Shake basket half way through.
  • While brussels are cooking, make sunny side up eggs.
  • Once brussels are done remove from air fryer to plate, top with bacon pieces and eggs.
  • Shave fresh Parmesan cheese over top and add a dash of salt and pepper.
  • Enjoy!

This recipe easily feeds 4.

Dinner · Lunch · Recipes

Let’s Get “Saucy”!

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My apologies for the silly title…I’m starting to really feel the effects of the quarantine! But on a more serious note, pizza is a staple at our house and some weeks we eat homemade pizzas two if not three times a week. My husband is the one who cooks this meal for our family and he always makes the most terrific pizzas! Sometimes we make basic margarita pizzas and that’s exactly what we are making tonight. Now if you know anything about pizza (lol) then you know that you MUST have a great pizza sauce to go on a great pizza. Today, I’m going to share my pizza sauce and the best news is that is super easy along with being super tasty and you can make it ahead of time!

All the ingredients you will need to make this tasty, fun and easy sauce.
Prepping the garlic to be roasted.

You will notice in the recipe that you will need to roast your garlic. By roasting your garlic you will get a deep flavor from those little garlic cloves. Here’s a tip that I use…I grab a small amount of tin foil and make a bowl using my hands. Then place your whole/skin-on garlic cloves in the tin foil and lightly cover with a good olive oil. Fold up the sides and make a ball out of the tin foil and wah-lah….you are all set to roast your garlic! I roast my garlic for about 20 minutes at 350 degrees F. You should just start to smell that fragrant smell of roasted garlic at the 15 minute mark; let it go for about 5 more minutes. Allow the garlic to rest in the tin foil for a few minutes to help cool down. That roasted garlic will squeeze out of its skins when it’s time to add it to the sauce. Now let’s talk about the tomatoes and the process of making the sauce!

I like using Tuttorosso Peeled Plum Italian Style Tomatoes. It’s plum tomatoes in their own juices…nothing added…just tomatoes. This allows you to build your own flavor profile with your unique sauce. You will not be cooking this sauce except when it’s on your pizza and the best part is you get to get your hands dirty by squeezing all those tomatoes and garlic, so this could be fun for kids to make as well. I use a large mixing bowl to squish all of the ingredients together, followed by straining the sauce to separate the juice from the actual sauce itself and lastly I reserve my flavorful tomato juice to have with breakfast or a delicious cocktail! Here are some pics of the process and the recipe!

I use a big bowl to get everything mixed together and incorporated. Be careful when you are squishing those tomatoes…the juice can go everywhere!
This is a snap of the sauce prior to draining off most of the juice. I use this handheld strainer to strain the bulk of the juice off. I also use a spatula to push that juice through the strainer.
Pizza Sauce

Pizza Sauce

Ingredients:

  • 1 (28 oz) can of Italian Style Peeled Plum Tomatoes
  • 3 cloves of garlic, roasted with skin on
  • 1 tsp of sea salt
  • 1 tsp of sugar
  • 1 Tbsp Italian Seasoning (optional)
  • Olive oil for roasting garlic

Directions:

  • Roast garlic in a 350 degree F oven. (Directions for this above) Allow garlic to cool.
  • Add tomatoes and garlic to a large mixing bowl and squish by hand until all tomatoes are broken.
  • Add salt, sugar and Italian seasoning and mix by hand.
  • Taste to make sure you have a good balance of salt and sugar.
  • Strain the sauce into a second large mixing bowl and reserve any left over tomato juice for drinking.
  • Add to pizza! Store any left overs. Leftovers will keep in the refrigerator for up to one week.
  • Enjoy!