I’ve never eaten a bad po boy, and this one is no exception. Roasted black pepper shrimp, Kaw-Cajun Comeback sauce… you just can’t go wrong! The shrimp are perfectly peppered. The Comeback sauce… man, what can’t I say about it… it’s just so great. It is spicy, creamy, and without a doubt the perfect sauce for any sandwich you will ever make. I can’t imagine a po boy without Kaw-Cajun Comeback sauce on it. Don’t be shy with it, either. The sign of a great po boy is one that drips all over the plate, your shirt, and down your arms. This roasted black pepper shrimp po boy checks all the ‘great sandwich’ checkboxes.
One Great Po Boy Sauce
I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy. Just in case a shrimp falls off the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.
I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy just in case a shrimp falls of the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.
This is the easiest, most fool-proof way I know of for cooking shrimp. Roasted black pepper shrimp come out tasting fantastic each and every time. You can serve them with cocktail sauce. Or, on sandwiches, like my very good roasted black pepper shrimp po boy. Or, just pop them in your mouth as-is!
Almost Foolproof
It’s almost impossible to mess these shrimp up. Almost. Just be sure to not overcook the shrimp. Shrimp tell you when they are done by turning pink. They start to curl up. It doesn’t get any easier than that! The last thing you want is tough, over-cooked shrimp. If you don’t cook shrimp often I recommend starting with one or two first. Time them and note when they are just done. Then you can cook the rest for the same amount of time. Better to overcook two than 20!
Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!
Served With A Kicked-Up Sauce
I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
This recipe is based on a recipe from Food Blogga.
Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
I’m always on the lookout for something new and different to grill. One of my favorite blogs, Nibble Me This, is a great place to go for inspiration or new ideas. Like these completely awesome grilled stuffed Fritos. A wonderfully seasoned ground beef mixture and topped with cheese and a Southwestern sauce makes for some mighty good pop-in-your-mouth treats. You’ll find it quite difficult to exercise self control around these little goodies.
The biggest challenge to making grilled stuffed Fritos is finding enough pretty Fritos. The best way is to pour the bag out onto a few baking sheets and start searching! It took me two bags to find enough perfect ones to make a batch.
What to do with all those other Fritos that didn’t quite make the grade? One thing I like to do with them is put them into the blender and process them until they are the texture of masa flour. It’s a great chili thickener and it adds fantastic flavor too!
The biggest challenge to making grilled stuffed Fritos is finding enough pretty Fritos. The best way is to pour the bag out onto a few baking sheets and start searching!Â
Your standard pigs-in-a-blanket are mighty good, but I felt that they needed a little ‘help’. So along came this great southwestern pigs in a blanket variation that gets devoured even faster! Get your big platter out, you’re going to need it! These lovely morsels kick up the classic by adding bell peppers and a nice spicy cheese. There’s nothing boring about them!
Go Dipping!
I served these southwestern pigs in a blanket with an easy-to-make Southwestern sauce. You could use good old Ranch dressing instead. A good, thick spicy BBQ sauce would also make for a great dipping sauce. Heck, set out a few different sauces and get ready to watch these yummy bites disappear in no time! Who wouldn’t enjoy a pigs in a blanket bar?
Your standard pigs-in-a-blanket are mighty good, but I felt that they needed a little ‘help’. So along came this great southwestern pigs in a blanket variation that gets devoured even faster! Get your big platter out, you’re going to need it!
These red velvet Rice Krispies treats are as great tasting as they are great looking! They’re so very easy to make and made for a great Valentine’s Day snack. Nice and crunchy and sweet, with an amazing red velvet flavor. This was a big hit with my wife. How lucky am I?
Treats For The Cook!
I made a batch of these Red Velvet Rice Krispies treats for my wife to take to work today. When you cut out the heart shapes you end up with little scraps, which are the perfect snack size! And by perfect snack size I mean great for me to eat while I cut them.
These treats are as great tasting as they are great looking! They’re so very easy to make and made for a great Valentine’s day snack. Nice and crunchy and sweet, with an amazing red velvet flavor.
This is my go-to sauce for anything Southwestern. I use it on grilled stuffed Fritos. I use it as a dip for chips. I’ve dunked pigs-in-a-blanket into it. Chicken nuggets often find their way into this sauce. I drizzle it over tacos or enchiladas. And I use it in place of mayonnaise or remoulade on my sandwiches and po boys. Like I said, it’s a great sauce for anything!
A Little Sauce With A Mighty Taste
This isn’t quite the sauce where ‘a little dab will do you’. But you don’t need much of this southwestern sauce to spice up whatever you’re using it on. You can make some easy variations on it too. Just swap out the cayenne with some other seasonings. Try Creole or Cajun seasoning. Chipotle powder adds a little heat with a great smokiness! Get creative with it!
These homemade Jolly Rancher lollipops were so much fun to make, and even more fun to eat! I’ve made these several times for friends, neighbors and my wife’s co-workers. They are always a major hit. They’re just fun to eat. And there’s no denying that they are homemade. You can make whatever flavor combinations that you want. Heck, you can make them all one flavor if you want!
Work In Batches
The key to making these homemade Jolly Rancher lollipops is to not make too many at a time. They set up quickly. If you have too many of them they’ll cool before you can get the sticks in them. Then you’ll be in trouble. But hey, just stick them back into the oven for a bit to soften them up again.
Line a baking sheet with foil and then parchment paper.
Open the individual candies.
To make a lollipop, arrange 3 candies one after another on the parchment paper. Do this about 4 times on a single baking sheet. If you do too many they will set before you can get the sticks into them.
Bake for about 15 minutes. You’ll want to keep an eye on the first batch to get a feel for how long they take to melt in your oven. Remove them once they have melted together.
Take a lollipop stick and place it into the melted candy (don’t touch the candy with your fingers or you’ll get burned!) and twist it to coat it.
Repeat for the remaining candies.
Let cool before serving.
Notes
The melted candies are quite hot when they come out of the oven. Do not touch it with your fingers.
These Thai pork burritos with Thai fried rice disappeared fast. They’re both very tasty. I’d say they’re excellent. The burrito is packed full of flavor. This is definitely not boring or bland. And although the ingredient list might seem a bit lengthy, fear not. There actually aren’t that many steps to perform to achieve Asian-inspired burrito greatness!
Keep The Theme Going
For the fried rice recipe, click here. You’ll want to make it because it pairs perfectly with the Thai Pork burritos. The rice has a bit of fish sauce added. At first I wasn’t so sure about fish sauce. It’s rather ‘aromatic’ to put it mildly. But not only did it grow on me, I ended up loving it!
Serve this dish with a little soy sauce on the side. If you’re daring, maybe even a little fish sauce too!
I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland.
Now I Love Fish Sauce
We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!
