Blackened Shrimp Po’ Boys


  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced miniature sweet red peppers
  • ½ cup sliced green onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • ¾ teaspoon kosher salt
  • 3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
  • 3 tablespoons olive oil (we used extra-virgin olive oil)
  • 3 tablespoons fresh lemon juice
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • 4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into  8-inch portions)
  • Rémoulade sauce
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)


  1. Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
  2. Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
  3. Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
  4. Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
  5. Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.

All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.

We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.

We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.

Take care everybody !

Citrus-Jalapeño Slaw


  • 2 tablespoons olive oil, divided (we used extra-virgin olive oil)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced jalapeño
  • 2 cups finely chopped green cabbage
  • 2 cups finely chopped purple cabbage
  • 1 ¼ cups finely shredded carrot (about a 1 (10-ounce) bag) (we used a 10-oz. bag of julienned carrots)
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin


  1. Pour 1 tablespoon of the oil into a small sauté pan, setting the heat to medium. Once the oil’s hot, add in the garlic and jalapeño, stirring constantly for 3 to 4 minutes or until fragrant. Take the skillet off the heat and leave it off the now.
  2. In a large mixing bowl, toss the cabbage, carrot, and tomatoes together.
  3. Add the garlic mixture (we took that to mean adding in the oil as well from the skillet), lime juice, honey, salt, pepper, cumin and the remaining tablespoon of oil into a small bowl, stirring to combine. Pour the dressing over the cabbage mixture, stirring everything together. If you’re not going to eat it right away, cover the slaw and refrigerate it for up to 2 days.

We really enjoyed how bright this slaw tasted ! We’ll have to add more jalapeños next time though ‘cause we barely got any heat from this. To get maximum crunch from this slaw, we’d advise waiting to toss the cabbage mixture with the dressing until you’re just about to eat.

We got this recipe from Louisiana Cookin’ magazine.

We weren’t paid in any form to promote Louisiana Cookin’.

Take care everybody !

Thai Burgers with peanut sauce


  • Peanut Sauce
    • 1/3 cup creamy peanut butter
    • ¼ cup fresh lime juice
    • 2 Tbsp. hoisin sauce (we used the recipe for hoisin sauce from the Hoisin Sloppy Joes)
    • 1 Tbsp. low-sodium soy sauce
    • 1 Tbsp. honey
    • 1 Tbsp. toasted sesame oil
    • 1 Tbsp. chili garlic sauce
    • 2 tsp. minced fresh ginger
    • 2 tsp. minced garlic
  • Burgers
    • 1 ½ lb. ground pork
    • 3 Tbsp. minced fresh ginger
    • 4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
    • 1 Tbsp. chili garlic sauce
  • 4 burger buns, split and toasted (we used sesame seed buns)
  • Chayote Slaw, for topping
    • Slaw dressing
      • 2 Tbsp. fresh lime juice
      • 1 Tbsp. brown sugar (we used light brown sugar)
      • 1 Tbsp. fish sauce
    • Slaw
      • 2 cups julienned chayote
      • 1 cup fresh mung bean sprouts
      • ½ cup seeded and thinly sliced English cucumber
      • ½ cup chopped scallion greens (they suggest this will take about 5 scallions)
      • ¼ cup chopped fresh basil
      • ¼ cup chopped fresh cilantro
      • 1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)


  1. In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
  2. Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
  3. Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
  4. While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
  5. Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.

*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !

**We just mixed the burger ingredients together by hand in a large mixing bowl.

***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.

All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger.  The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !

We got this recipe from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !

Barbecue Pulled Pork


  • ¼ cup packed dark brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard powder
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces (With the size of our pork, this meant it was just going to get cut in half and that just seemed too big to get cooked in the time listed so we cut each half in half.)
  • 1 tablespoon vegetable oil
  • 1 onion, chopped (we used yellow onion)
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth
  • ½ cup ketchup
  • ¼ cup apple  cider vinegar
  • 4 hamburger buns or potato rolls (we used whole-wheat hamburger buns)
  • Coleslaw and pickle slices for serving (we used Chipotle-Lime Slaw and the Fire And Ice Pickles)


  1. Take a bowl out and mix the following ingredients in it until combined: brown sugar, mustard powder, allspice, cayenne, 1 teaspoon salt and ½ teaspoon black pepper. Take half of the spice mixture and rub it all over the pork. Place the pork in a resealable plastic bag and place it in the fridge for 1 to 4 hours (we put ours in the fridge for a little over 2 ½ hours).
  2. Preheat your oven to 350 degrees (we moved our rack down one from the middle). Take a large Dutch oven and pour the oil into it, setting the heat to medium. Once the oil’s hot, add the pork in and let it cook for 8 minutes or until browned all over, turning occasionally (we browned each side for 1-2 minutes). For ourselves, we could only fit 2 pieces in at a time and we had to pour a little more oil into the Dutch oven before browning the other two pieces of pork. Once the pork’s browned take it out of the Dutch oven and place it on a plate for now.
  3. Toss the onion, garlic, 1 teaspoon of salt and a few grinds of black pepper into the Dutch oven, stirring constantly for 5 minutes or until the onions have softened. Add the tomato paste and the other half of the spice mixture in, continuing to stir for another 2 minutes. Add in the chicken broth, ketchup, vinegar and 2 cups of water, stirring to combine. Tear 1 bun into pieces and throw that into the Dutch oven as well. Add the pork back in and wait for simmering to occur.
  4. Put the lid on the Dutch oven and place it in the oven. Cook for 2 hours or until the pork’s really tender (took 2 ½ hours* for us). Take the lid off the Dutch oven and cook it in the oven for 20 additional minutes or until the sauce thickens a little (we called it good at the 20 minute mark). Take the meat out and shred it using 2 forks. Place the shredded meat in a large mixing bowl and add enough sauce into the bowl so all of the pork gets coated in it. Serve the pork on buns, topped with coleslaw and pickles.

If you don’t want to cook this in the oven, the original recipe offers a slow cooker option where you follow the directions until the end of step 3, using only ½ onion and omitting the water. Place everything in a 4- to 6-quart slow cooker, put the lid on the slow cooker and cook on LOW heat for 7 hours. We haven’t tried this method ourselves but we felt like we should tell you about it just in case you’d rather use this method instead.

*We checked at the 2 hour mark and when we saw that it wasn’t “really tender” we flipped the pieces of pork over and cooked it for another 30 minutes.

We love this recipe. The meat has a sweetness and some spice to it but it’s more on the subtle side. While we were shredding it, we couldn’t keep our hands off of it. We MIGHT have ate more than we should have. It’s like chips, you can’t stop at just one ! Once the sauce is added on though, it amplifies the flavor. The coleslaw adds a crunch and some definite heat to the sandwich. All the flavors and the crunch from the pickle come through and work well with the other components. The crunch from the toppings is a nice contrast against the tender meat.

Recipe source unknown.

Take care everybody !