Shrimp Po Boy Sandwich

 

I'm going to start right out of the gate by saying I had never tried a shrimp po boy before today. Sure, I'd seen tons of recipes and social media posts about them and they looked uh-mazing. But, I'd never tried one until now. 

To be fair this version is kind of a cheater version BUT it is still super duper delicious. All I did was pick up some crispy battered shrimp at the store instead of deep frying my own. Am I going to try a "real" po boy if I get the opportunity? YES. Absolutely. I need to see how close this one comes. 

What do you think? 

Regardless of how close it comes to an authentic po boy - it's pretty darned good and so easy peasy to make. 

Shrimp Po Boy 

Ingredients

Sauce

1/4 cup mustard

1 1/4 cup mayonnaise

2 tsp horseradish (prepared)

1 tsp pickle juice (or vinegar)

2 cloves garlic, minced

1 tsp paprika

2 tsp Cajun seasoning

Sandwich

sausage buns (or other soft bun) 

crispy breaded shrimp

shredded iceberg lettuce

tomato slices

chives, diced fine

Instructions

Prepare po boy sauce - whisk together mustard, mayo, horseradish, pickle juice, garlic, paprika, and Cajun seasoning. You can add a tsp of hot sauce as well if you want it spicier!  Set aside. **This is best prepared at least 20 minutes before use so flavors can build. 

Prepare po boys - Cook shrimp as per package directions. Remove from heat and let sit while preparing buns. spread sauce generously on both sides of buns. Top with shredded lettuce, then shrimp, then a little more sauce, then tomato slices, then sprinkle with chives. 

These are delicious served warm but you can wrap them well and refrigerate until later. 

You do want to eat them the day they are prepared . They get a bit soggy if you leave them until the next day. 

They really are that simple. 

Of course, for the authentic experience you should fry your own shrimp but I'm pretty sure the secret to the shrimp po boy is the Cajun mayo. As written, this recipe makes a good amount so unless you are making a lot of sandwiches, you will have left overs. It's great on roast beef sandwiches, burgers, and as a veggie dip too. 

Pineapple Upside Down Cinnamon Buns

 

Ever wondered what would happen if you combined a pineapple upside down cake and a cinnamon roll?  Well, wonder no longer.

The answer is a deliciously tender cinnamon bun with a chewy, sweet, pineapple-caramel-cherry topping that will have you making these ALL THE TIME. 

You can use your favorite cinnamon bun base dough or use ours (CLICK HERE - Jumbo Cinnamon Rolls) The recipe for the topping written below is for our dough recipe - which makes 12 jumbo rolls. If you are only making a "regular" batch of dough then half the topping amount and use 1 9 X 13 pan. 

Pineapple Upside Down Cinnamon Buns

Ingredients

Dough

Your favorite dough recipe OR use our recipe found HERE 

Topping

1 cup butter, melted

2 cups brown sugar, packed

1 cup (or more) maraschino cherries

2 cans crushed pineapple, drained

Directions

Prepare dough up to the point where you have rolled it and cut it into sections.  

Line 2 - 9 X 13 pans with parchment paper and set aside. 

Make topping - In a saucepan over medium heat, melt butter and brown sugar together until smooth. Pour evenly into prepared pan(s). Sprinkle with the crushed pineapple and maraschino cherries and set aside. 

Place 6 large rolls into each pan, on top of the pineapple cherry layer.

Cover and let rise somewhere warm for about an hour (or until doubled in size). 

Preheat oven to 350. Bake until buns are golden brown and are cooked through - about 30 to 40 minutes. Depending on your oven this can sometimes take even longer. Internal temperature should be 190 F or 88C. **NOTE** - you may want to place your pan on a cookie sheet as the topping can sometimes bubble up and out of the pan!!!

Remove from oven and let cool about 10 minutes before inverting on to a tray. Be careful when doing this as the topping will spill out and it is very hot! 

Serve warm or at room temperature. 

You can, of course, make 24 smaller buns, putting 12 in each pan, if you prefer. We love the humongous buns but smaller is definitely easier if you are bringing them to a potluck or sharing with family and friends. 

Another dessert fusion recipe that you need to try! 

Garlic Pickle Turnovers

 

Sometimes the best recipes come together because of what you happened to have available in your fridge.

My niece loves pickles and wanted something to eat that was pickley. I searched through my freezer and fridge and found the ingredients to make these bad boys. Guys!! They turned out so well and are so easy to make. I made 6 large ones but you could easily make them any size you like! 

If you like garlic, pickles, and puff pastry then have we got the best treat for you!

Garlic Pickle Turnovers

Ingredients

1 sheet puff pastry, thawed

1 8 oz brick cream cheese, softened

2 Tbsp pickle juice (from pickle jar)

3 cloves garlic, minced

1 tsp garlic powder

1/2 tsp dried dill

salt and pepper

1/4 cup red onion, diced

5 - 6 pickles, sliced

1 egg, beaten, for egg wash

pinch of dried dill for sprinkling on top

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper, set aside.

Place puff pastry on flat work surface. Cut into 6 equal squares. Brush around the corner of each square with the beaten egg. 

In a bowl, beat together cream cheese, pickle juice, garlic, garlic powder, dill, salt and pepper. Spread a generous spoonful into the center of each pastry square. Top with some red onion and pickle slices. (See photo below)

Repeat with remaining ingredients. DO NOT OVERFILL! You may have some of the cream cheese mixture leftover. Save it for another purpose. 

Fold the puff pastry into a triangle and press edges together with a fork so they are well sealed. Place on prepared cookie sheet. Brush with the beaten egg and sprinkle with a little dried dill. Poke a hole in the top of the triangles with the fork for steam to escape. 

Bake at 400 until pastry is golden brown and crispy and bottoms are brown - about 15-20 minutes total. I turn the cookie sheet at 10 minutes to make sure they cook evenly. 

You want them to be golden brown all over. If they are still a little pale then leave them in longer. 

These are best served warm but can be frozen and then reheated in the oven or air fryer. You could do microwave but then they will be a bit soggy and not crispy. 

Soooo ooey gooey good. Garlic and pickle and cream cheese is one of the best combos IMO. You definitely have a lot of wiggle room to change the recipe if you prefer. More onion, less pickles, more garlic, less dill..... measurements listed here are approximate so have fun finding out your favorite way to make them! Throw in some bacon and *boom* even better. 

Leftover Burritos

 

Burritos are a great way to use up leftovers because they are simple, fast, and delicious. There are a million different ways to fill them. I happened to have leftover pork and rice from a family dinner so decided to turn them into something I could prep and freeze for lunch and snacks later on. 

I have included measurements for the ingredients BUT these are pretty loose and can be altered A LOT to fit what you have on hand. Use them as a starting point. 

Leftover Burritos

Ingredients

Lime Cilantro Rice

1 - 2 cups cooked rice (I used basmati but any kind is fine)

juice of 1 lime

1/4 cup fresh cilantro, chopped

Pico De Gallo

4 tomatoes, seeded, diced

1/2 cup fresh cilantro, chopped

1 small red onion, finely diced (any onion will do in a pinch)

2 - 4 cloves garlic, minced

1 jalapeno, seeded, diced (or more if you like spicy)

juice of 1 lime

Burrito 

12 - 14 8 inch tortillas (or 10 large ones)

3 - 4 cups cooked pork, sliced 

(I used pork steak but you can use any cut of pork)

2 Tbsp taco seasoning

1 can refried beans

lime cilantro rice (recipe above)

pico de gallo (recipe above)

Directions

Prepare rice - heat up leftover rice and stir in lime juice and cilantro. Set aside.

 

Prepare pico de gallo - stir together tomatoes, cilantro, onion, garlic, jalapeno, and lime juice. 

Set aside. 

Mix leftover sliced pork with the taco seasoning and heat until warm. If you don't have taco seasoning then you can use chili powder and cumin OR leave it off. 

Assemble your ingredients together. 

Lay a tortilla on a flat surface. Layer a spoonful of refried beans, rice, pice de gallo, and meat in the middle of the tortilla. Be sure to leave space on either side for folding and rolling. DO NOT overfill. 

I found it helpful to watch a couple of you tube videos on how to roll a burrito so the filling doesn't spill out. The secret is to definitely DO NOT over fill them. 

If you are prepping these for eating later then you can wrap them in tinfoil for freezing. 

Plastic wrap will also work. I like tinfoil because it's a little sturdier if you are eating them right away. 

I believe I made 8 (8 inch) tortillas and 3 (10 inch) tortillas with the amounts above. 

We had half for dinner and then froze the rest. 

To reheat them: remove from tinfoil, place in microwave for 2 - 3 minutes to thaw and warm, then place in a lightly oiled pan and fry until golden brown on both sides to crisp up. 

I will often fry them when I first prepare them too. I like the tortilla to be a bit crispy. I then rewrap them in the tinfoil to eat them. 

It takes a little practice to be able to wrap the burritos up nice and snug. I highly recommend watching a few videos if you are unfamiliar with making them. It also helps to warm your tortillas if you find they are cracking when you wrap them. 

If you have a lot of leftovers, burritos are always a good way to use them up!

Mini Monkey Bread

 

Monkey bread is one of those foods that is super fun to eat. you get to pull apart gooey, sugary pieces of bread and eat them with your fingers.... what's not to love?

I am calling this mini monkey bread because it's not made in one large pan, instead, it is made in muffin tins. These could also be called individual monkey breads as they are the perfect size for one person. 

I made these in jumbo muffin tins but you could certainly use smaller muffin tins, you would just need to make the balls a bit smaller and you would get more than 12. 

Mini Monkey Bread

Ingredients

Dough

1 1/2 cups warm milk

2 1/4 tsp yeast

1/4 cup sugar

2 eggs

1/3 cup butter, melted

1 tsp salt

4+ cups flour

Coating

1 1/4 cup sugar

1 Tbsp cinnamon

2/3 cup butter, melted

Optional**

1/2 cup chopped walnuts or pecans

Optional** 

1/2 cup icing sugar

1/2 tsp vanilla

1 Tbsp milk (approx)

Instructions

Prepare dough - stir warm milk, yeast, and 1/4 cup sugar together. Let sit for about 5 minutes to activate yeast. 

In another bowl, whisk together eggs, butter, salt, and 1 cup of flour. Stir in the activated yeast mixture. Add remaining flour in, about a cup at a time, until soft - but not sticky - dough forms. Knead for 2 minutes on floured surface. Place dough in a lightly oiled bowl, cover with a tea towel, and place somewhere warm to rise for an hour. 

Prepare coating by mixing sugar and cinnamon together. Set aside until ready to coat balls. 

Line 12 extra large muffin cups with paper liners, set side. 

After dough has risen for an hour, punch dough down and place on lightly floured surface. Divide dough into 48 equal sized pieces. 

Roll each piece into a ball. Dip each ball into the melted butter and then roll in the cinnamon sugar. Repeat with all 48 pieces. Place 4 balls into each muffin cup. 

After all balls have been placed in cups, drizzle with any remaining melted butter and sprinkle each with a tsp of the cinnamon sugar. **If you'd like to sprinkle on a few nuts, do so now. 

Cover with a tea towel and let rise somewhere warm for another hour. 

After an hour, preheat oven to 350. Bake mini monkey bread until tops are golden brown and dough is fairly firm - about 20 minutes, rotating pans at 10 minutes. 

Let cool at least 15 minutes before attempting to remove from pans. They will fall apart if you try to take them out to soon. 

The papers will peel off easily. 

I served them in bowls to ensure they didn't pull apart on their own. 

I also drizzled them with a little glaze - this is completely optional and not at all necessary. I just thought it looked pretty! 

You can make this recipe in a Bundt pan for more traditional monkey bread. It will take a much longer time to cook though. The walnuts and drizzle are optional. You can change up this recipe pretty easily if you like. Make a caramel or chocolate glaze, leave it completely plain, add more cinnamon if you really like cinnamon, sprinkle with Skor bits or chocolate chips...

These make a good additional to a continental breakfast bar, great after school snacks, are perfect for holiday entertaining, will sell well at a bake sell... the possibilities are endless!

Orange Cranberry Rolls

 

When I say these are the next big dessert, they 100% deserve to be. 

I took our Jumbo Cinnamon Rolls recipe (HERE) and changed them into a different, equally delicious, ridiculously sized breakfast/dessert/treat. 

Instead of a cinnamon brown sugar filling I used cranberry sauce and orange rind AND THEN topped it with an orange buttercream. 

So. Freaking. Good.

Use your favorite dough recipe, buy store bought dough, or use our recipe (for best results we recommend our recipe). The filling  and frosting are super simple but WOW do they ever make a difference!

Orange Cranberry Rolls

Dough

Recipe HERE

(Jumbo Cinnamon Rolls)

**Important note - use the juice of the 2 oranges in the filling in the dough for even more orange flavor in the rolls - I add it the milk before I warm it. No, I don't lessen the amount of milk, it just means adding a bit more flour when forming the dough.**

Filling

1 can (348 ml) whole berry cranberry sauce

1 can (348 ml) jellied cranberry sauce

zest of 2 large oranges

Orange Buttercream

1 cup butter, softened

3 - 4 cups icing sugar

zest and juice of 1 large orange

Directions

Prepare dough to the point it has had it's first rise. Line a cookie sheet with parchment paper, set aside. 

Roll dough out to a 24 X 17 rectangle. Mix the 2 cranberry sauces together and spread evenly over the dough. Leave a good inch or so empty around the edge as the filling will spread out as you roll the dough. Sprinkle the grated orange zest over the sauce. 

Roll up, jelly roll style, starting with the widest edge. Pinch the roll to seal it. Some filling will leak out, it's okay, these are messy rolls. Your rolled up roll should be 24 inches across.

Slice the roll with a serrated knife into 2 inch slices. You will get 12 rolls. 

Place the rolls evenly spaced on the prepared cookie sheet. Flatten them slightly with your hand. Scoop up any of the filling that leaked out and put it on top of the rolls. 

Cover the rolls with a tea towel and set them somewhere warm to rise for an hour. 

After the hour is up, preheat the oven to 350. Bake until dough is a deep golden brown and cooked through, approximately 30 minutes. 

You can enjoy the buns as is OR you can make the orange buttercream and make them even better!

To prepare the buttercream: beat together butter and 3 cups icing sugar until smooth. Beat in the orange juice and zest. Beat in more icing sugar until spreadable consistency is reached. The icing can be refrigerated until ready to use - this helps it firm up as well. 

Spread on cooled buns. 

I usually have extra frosting leftover but you can spread it on as thick as you like!

Orange cranberry is such an amazing flavor combo. Perfect for the holidays, summer, even spring. It's very light and cheery. If you are going to freeze the buns, I recommend freezing them after baking and then frosting them when you are ready to serve them. 

This recipe makes 12 very large buns, you can slice them into 1 inch slices if you prefer and get 24 instead of 12.