This was just something I put together on a previous shopping day. I got an Italian loaf and scooped out the inside filling, spread a Tabasco-mayo mixture on the inside (1 cup of mayo blended with 2 tablespoons of Tabasco gets you what you need with a little leftover) spread some shredded lettuce on one side and loaded a family value pack’s worth of shrimp onto the sandwich. Cut this into thirds and enjoy ! The shrimp wasn’t bad but that Tabasco-mayo mixture is what really made the sandwich, it gave a pleasant level of heat without overwhelming the other flavors in the po’boy.
I’m transitioning slowly into eating vegetarian/vegan food (still trying some meat/dairy based dishes for now so I’ll know how good the vegetarian/vegan versions are at imitating it) but my dad will never be that way and boy was he excited when he saw this pizza:
He ended up eating half of this all by himself ! You have to eat it quickly after it’s out of the oven if you want to experience any of the stretch effect of the mozzarella cheese in the crust. While it really wasn’t a bad pizza, I’d be so excited to see if it’s possible to do a vegan take on this.
Whenever I want an easy vegan dish after shopping, this is one of the first things that pops into my mind:
I love the different levels of crunch from the lettuce, red onion slices, and vegan bacon bits and the patty has a pleasant level of heat to it. Quick tip, the amount of hot sauce called for is actually enough for two batches !
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote the cookbook or Alicia C. Simpson.
Happy “Fry-day” everybody ! I love a fried chicken sandwich as much as the next person, bonus points if it’s spicy. Sometimes you can’t go out or get a chicken sandwich delivered so it’s nice to be able to fix one up yourself. I was looking through loose recipes when I came across this recipe and knew I wanted to try this recipe out.
Flavor-wise, I enjoy the smoky flavor the chipotle powder brings to the juicy chicken and I enjoy the crunch of the cabbage and pickled jalapeños but you will have to watch out when you’re cooking this. I could only fit half of the chicken into the skillet at a time and when it came time for the second batch, there was less oil left in the skillet than I realized and sort of burned one side of the chicken. I was able to cut off the burnt parts and still use those pieces but if I’d just added some extra oil for the second batch, the problem probably could’ve been avoided. The one weird thing about this recipe is how many pieces of chicken they want. They want 6 thighs… for 4 sandwiches. You’re supposed to cut each fried thigh into 2 pieces (crosswise) and then divide them equally between the 4 sandwiches. I’m just like, why not just use 4 chicken thighs and leave them whole? It’s a messy sandwich but I enjoyed eating it.
This recipe came from Cook’s Country (you have to have a membership to view it).
I wasn’t paid in any form to promote Cook’s Country.
I’ve never fixed a potato salad before that was supposed to be served warm but this looked too good to pass up !
If you love bacon, you’re gonna love this potato salad ! There’s bacon grease in the dressing and chopped up bacon gets mixed into the salad as well. I loved getting some tanginess from the apple cider vinegar in the dressing and even though the halved potatoes weren’t all equal sizes, the suggested cook time allowed each piece to get cooked all the way through. I ate this as a side dish with the BBQ Oven-Baked Ribs and they were awesome together.
If you’d like the recipe for this potato salad, click here.
I wasn’t paid in any form to promote a recipe from delish.
After a day of running errands, I just want something easy to fix so when I came across Food Network’s list of 50 party subs and saw #12 (spicy fried chicken), I knew I wanted to try it out.
This was so easy to make y’all ! The filling is just ranch coleslaw, fried buffalo chicken tenders (the ones I used just said spicy, figured it’d still work out just as well), dill pickle slices, and some extra ranch squeezed on the bread itself ! I was glad that the chicken had enough heat to it that you could still taste it even with the ranch getting used two ways. The only trouble I remotely had with this was the part where you’re supposed to hollow out the inside of the bread… I may have hollowed out so much that I started to create a small hole in the bottom of the bread. I just tried to fix it by putting some the hollowed out bread back in and pressing it down so it’d stay in place. I’d gladly make this again in a heartbeat !
I love the idea of going low and slow on a grill/smoker to get a beautiful rack of ribs but I also love the idea of not getting sunburned and possibly ending up with heatstroke from staying outside in this hot a** weather that we’ve been having lately so when I came across this recipe for ribs that gets cooked in an oven I jumped at it ! When all was said and done, this was the end result:
The ribs are nice and tender and the glaze is sweet but not so sweet that you feel like you’re eating candy. There was still a decent amount of barbecue sauce leftover so I just dipped the meat back into the extra sauce and it only made it better. If you don’t want to cook up some ribs outside or simply can’t afford to have a grill/smoker due to space or cost, this is a recipe worth making !
This recipe came from delish. Click here for the recipe.
I’m used to eating meat-based sloppy joes but not nearly as many vegan versions. This one packs enough flavor that you won’t even miss the meat ! If you’re like me and you don’t like bell pepper being in your sloppy joes/josephs, I omitted the bell pepper called for in this recipe and it still turned out awesome. If you choose to make this, the barbecue sauce recipe’s gonna yield around 4 cups and you’ll only need 1/4 cup per recipe. Don’t throw away all the extra barbecue sauce ! It tastes even better after it sits overnight in the fridge and my mom and me just love using it as a dipping sauce with vegan “chicken” nuggets.
This recipe actually from a cookbook and not a website, the book is called Quick & Easy Vegan Comfort Food by Alicia C. Simpson. I know for sure you can find this book on Barnes & Noble or Amazon.
I wasn’t paid in any form to promote the cookbook, Barnes & Noble or Amazon.
I thought it would be fun to share a fried food every Friday, a sort of “Fry-day Friday”. Today I tried out delish’s “Copycat Texas Roadhouse Rattlesnake Bites“. Not having much experience frying, this felt like it was a bit of work but after biting into one of these, it was all worth it ! The cheese gets all melted and gooey (as you can tell in the second picture), there’s some nice heat from the jalapeño and the pepperjack cheese I used in place of the Monterey Jack, and the panko I used when I realized I forgot to buy plain bread crumbs probably gave this recipe a crispier texture than the bread crumbs would have. These bites can stand on their own but dipping them into some ranch takes it to the next level of deliciousness !
If there’s one part of this that I couldn’t deliver on as well as I’d hope, it’s the part where they tell you to shape the balls of cheese and squeeze tight. I really thought I had but when it came time to fry them, some of the balls started to look a bit more… patty shaped. Thankfully they were still just as delicious, just in a different shape.
I really do hope you try these out for yourself, they would make a great gameday snack or general party food !
Legally, I have to mention that I wasn’t paid in any way to mention delish.