Buffalo Chicken Spring Rolls #SundaySupper

Buffalo Chicken Spring Rolls TitleSummer is definitely here. It’s hot, humid and all we want to do is play in water. Lots and lots of water. With summer, we always think Picnics, and today’s #SundaySupper is celebrating everything picnic. We’re having a Big Virtual #SundaySupper Picnic, I’m bringing Buffalo Chicken Spring Rolls and YOU are invited!


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Healthy Lunch – Fruit and Tuna Lettuce Wrap with Ocean Naturals #shop #OceanNaturals #cbias

Cbias Sponsored PostHealthy Lunch - Fruit and Tuna Lettuce Wrap with Ocean Naturals  #shop #OceanNaturals #cbias

Working from home, I often have to stop what I am doing to go make some lunch, or it can be 4pm before I realize I haven’t eaten. That is just not healthy. One of my favorite things to grab for lunch is a lettuce wrap, because I can put a bunch of ingredients together, roll them up and I have a fresh, healthy, nutritious and filling lunch.


I discovered Ocean Naturals premium tuna and use it all the time for a quick and easy lunch. I love this product because it is SO good. It tastes fresh, it tastes delicious. And it doesn’t taste a single thing like canned tuna, which is quite impressive if you ask me. I was pleasantly surprised.

Beyond its naturally delicious taste and the fact that Ocean Naturals Tuna is just yummy, it’s good FOR you. It allows you to have a healthy lunch or healthy dinner quickly and you know you are getting a product that is good for you. Tuna is a fantastic source of protein and omega-3-fatty acids.

Another great perk about Ocean Naturals Tuna is that it’s good for the planet. It’s so cool, you can go on the Ocean Naturals Website and you can find out where your specific tuna came from by just entering the code from that can!

Right now you can go to the Ocean Naturals Facebook page and you can enter for a chance to win free product in their Ocean Naturals Tuna Tuesdays Facebook giveaway.

Healthy Lunch - Fruit and Tuna Lettuce Wrap with Ocean Naturals  #shop #OceanNaturals #cbias

And now it’s time for a healthy lunch idea!

Healthy Lunch – Fruit and Tuna Lettuce Wrap with Ocean Naturals

5.0 from 1 reviews
Healthy Lunch - Fruit and Tuna Lettuce Wrap with Ocean Naturals #shop #OceanNaturals #cbias
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Recipe type: Lunch
Cuisine: American
Serves: 2-4
  • ¼ cup of original or greek yogurt
  • 2 Tbs. Citrus Vinaigrette (I bought some in the dressing aisle at the store)
  • ½ cup of mango slices, chopped
  • ¼ cup of oranges, chopped,
  • ½ cup of strawberries, chopped
  • ½ cup of avocado, chopped
  • 1 Can of Ocean Naturals Tuna, drained
  • Romaine Lettuce for Wraps
  1. In a small bowl, mix together the citrus vinaigrette with the greek yogurt. Mix well and set aside.
  2. Chop all your fruits.
  3. In a medium size bowl, toss the tuna with the avocado, mango, oranges and strawberries. Add the Citrus Greek Yogurt. Toss to coat.
  4. Lay out a large leaf of Romaine Lettuce. Spoon the mixture in the middle and roll like a tortilla.
  5. Eat and Enjoy!


Healthy Lunch - Fruit and Tuna Lettuce Wrap with Ocean Naturals  #shop #OceanNaturals #cbiasGet some great healthy tuna recipes and find out more: www.oceannaturals.com

Like on Facebook and enter to win their giveaway: www.facebook.com/OceanNaturals

Have you tried Ocean Naturals yet? What is your favorite fresh and healthy lunch  or dinner idea?


Red, White & Blue Burgers #SundaySupper #LaborDay

Red White and Blue Burgers for Labor Day

Happy Labor Day (a day early)! We’ve got some AMAZING recipes for you to try out tomorrow on your family, friends, neighbors and whoever else you plan to feed. We all know it’s historically known for it’s great food, grilling and pool parties. As I am writing this it’s 100 degrees on the nose outside, so anything with water sounds AMAZING!

What is Labor Day?

As a child, labor day was nothing more than the signaling end of summer. And I hate it. I didn’t understand the holiday at all, and it was just an excuse to BBQ food and hang out at the pool, which was great but then I thought, but it’s the end of summer. As a teenager, I began to respect the holiday a little bit ore when I got the day off work, or the day off school. I no longer saw it as the end of summer (though it still is) but more as a break from everyday life.

But what is it really?

It is a day to celebrate and pay homage to all working men and women. Even those of us that work from home count in the day’s tribute. This year mark’s the national holiday’s 119th celebration in the United States and Canada since it became a Federal holiday. Pretty cool!

However, Labor Unions have been celebrating 11 years longer than it’s been a national holiday.  The first labor day parade occurred on September 5, 1882 in New York City. The unions chose the first Monday in September because it was halfway between 4th of July (Independence Day) and Thanksgiving.

And while all of that is quite interesting and I feel like every American should understand the holiday and why we celebrate it, I also know the day is about good food.

And these burgers… they’re Ah.May.Zing!

And to cut the heat back a little, you can use ranch dressing or go with some blue cheese dressing to compliment the blue cheese that’s already packed inside the burgers.

5.0 from 1 reviews
Red, White & Blue Burgers #SundaySupper #LaborDay
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These stuffed burgers are tangy with a bit of spice and are perfect for any event.
Serves: 6-8
  • 2 lbs. ground beef
  • Salt, pepper and seasonings
  • ½ cup Rotel Diced Tomatoes & Green Chilies
  • ½ cup crumbled blue cheese
  • 8 Mozzarella Cheese Slices
  • Extra Blue Cheese for the top of the burgers, if desired
  • Extra Rotel for top of burgers, if desired
  • Blue Cheese or Ranch Dressing
  • Hamburger Buns
  1. Season the hamburger meat as desired. I used salt, pepper, garlic and onion powder. Mix it all together and then separate the meat into 6-8 balls (Depending on how many you need).
  2. Take each ball of meat and push your thumb down into the middle. Fill the hole with a tablespoon of rotel and a tablespoon of blue cheese. Cover the meat over the top and gently pat the meat into a patty. Repeat with all of the burgers.
  3. Grill as desired. It was too hot the day we made these to want to heat up the grill, so I used our griddle. Just cook them anyway you wish until they are done. About 2 minutes before you're ready to remove from grill, top each patty with a slice of mozarella cheese.
  4. To serve, place a hamburger patty on each bun, top with more rotel, drizzle some blue cheese dressing or ranch dressing and then top with some more blue cheese crumbles.

Red White and Blue Burgers for Labor DayRed White and Blue Burgers for Labor Day

They were just SO good and will be made again VERY soon at our house.

Now, go check out the other recipes in today’s lineup!

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Grilled Pizza Sandwiches

Grilled Pizza Sandwiches Recipe Flashback!

This is one of our go-to meals on a night when we need to eat fast, and my kids absolutely love them. I usually have to make two full batches because everyone wants more. They might be the most requested sandwich in our home. I won’t even say they are necessarily healthy, but they are good! And did I happen to mention, they are super easy? (and completely perfect for hot summer evenings we don’t want a lot of heat in the kitchen).

Grilled Pizza Sandwiches

Grilled Pizza Sandwiches

For a family of four:

8 slices of bread (the thicker the better – your choice, anything you would make grilled cheese with)
8 slices of part skim mozzarella cheese (I use shredded all the time, works just as great!)
4 tsp. of Parmesan Cheese
4 dashes of garlic salt
24 slices of pepperoni (you can’t go wrong with more here…)
pizza sauce (though we use spaghetti sauce because we like the flavor better)

We usually butter our bread first. We butter one side of each piece of bread, while our griddle is heating up.

Oh, and you can totally do this on the stovetop in a pan too.

On the griddle, we throw down one slice of bread butter side down, then we immediately begin building the sandwich up on top of it.

First layer it with a slice of Mozarella.

Then we top that with six slices of pepperoni. I’m actually lying. LOL We usually use 9 pieces because we love pepperoni and this ensures that every single bite has pepperoni. LOL

Next we sprinkle a teaspoon of Parmesan and then a  dash of garlic salt.

We top all that with another piece of mozzarella cheese.

Top the whole thing off  with the final piece of bread butter side UP and by this time – it’s usually ready to flip.

Flip the sandwich over and continue cooking until golden brown. Serve with a side of pizza sauce (or spaghetti sauce) for dipping! Yum!

—–Printable Recipe Below—–


Grilled Pizza Sandwiches
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Wonderful Grilled Pizza Sandwiches make a cheesy, melty grilled sandwich, a notch higher with some pepperoni and dipping sauce.
Recipe type: Sandwiches
Cuisine: American
Serves: 4
  • 8 slices of bread (the thicker the better – your choice, anything you would make grilled cheese with)
  • 8 slices of part skim mozzarella cheese (I use shredded all the time, works just as great!)
  • 4 tsp. of Parmesan Cheese
  • 4 dashes of garlic salt
  • 24 slices of pepperoni (you can’t go wrong with more here…)
  • butter
  • pizza sauce (though we use spaghetti sauce because we like the flavor better)
  1. We usually butter our bread first. We butter one side of each piece of bread, while our griddle is heating up.
  2. Oh, and you can totally do this on the stovetop in a pan too.
  3. On the griddle, we throw down one slice of bread butter side down, then we immediately begin building the sandwich up on top of it.
  4. First layer it with a slice of Mozarella.
  5. Then we top that with six slices of pepperoni. I’m actually lying. LOL We usually use 9 pieces because we love pepperoni and this ensures that every single bite has pepperoni. LOL
  6. Next we sprinkle a teaspoon of Parmesan and then a dash of garlic salt.
  7. We top all that with another piece of mozzarella cheese.
  8. Top the whole thing off with the final piece of bread butter side UP and by this time – it’s usually ready to flip.
  9. Flip the sandwich over and continue cooking until golden brown. Serve with a side of pizza sauce (or spaghetti sauce) for dipping! Yum!


The Best Deli Sandwich

world's best deli sandwich 2

I’ve always been a bit of a sandwich lover. From fresh salmon, to veggies, to a big old sub loaded with all kinds of meat and cheeses, to even a classic grilled cheese. I love a good sandwich. Most especially a good deli sandwich.

I chose this fun sandwich because I’m in the throws of the A to Z Challenge and decided to make my S be ‘sandwiches’… why not? Besides, you really will want to try this.

It cures Writer’s Block. I swear.

I was in the middle of penning my best selling novel (insert eye roll here) and I got hungry – plus I was massively having a block and wasn’t sure what to write next.  Since I was on a time crunch and really needed to keep writing, I didn’t want to go out for a meal, I just wanted to make something at home. And eat it quickly. Maybe even while continuing to write. Except I hadn’t been to the store yet that week, so my options were pretty limited – frosted flakes, oatmeal, and some cheese sticks. (slight exaggeration – I really was just craving a sandwich and we were out of lunch meat)

I’m pretty lucky to live in a neighborhood that is literally behind a grocery store. Takes me two minutes to drive, about 8 to walk. I drove myself over there and spent about 5 minutes walking through the deli department checking out all the fresh meats. The sandwich below is what came out of that little walk through.

How does it cure writer’s block?

Well, while standing in the kitchen preparing my sandwich, a whole new idea hit me. I wound up writing non-stop until dinner. Just for the record, that was not the only time I tested that theory. Every time I get stuck, I go make one of these babies and by the time I get back, the words are ready to flow. Seriously. I’m sure it’s the sandwich. Really.

Here’s how to make the world’s best deli sandwich:

5.0 from 1 reviews
The Best Deli Sandwich
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Dubbed by friends and family as The Best Deli Sandwich, this favorite is full of great deli meats and cheese. Most delicious!
Recipe type: Main
Cuisine: Lunch
Serves: 1 sandwich
  • 1 bakery fresh sandwich roll
  • 2 slices Asiago Cheese
  • 2 slices thinly sliced Hot Capocollo
  • 2 slices thinly sliced Hot Calabrese
  • 2 slices thinly sliced Pepper Salame
  • 2 slices thinly sliced Chorizo
  • Sliced Black Olives
  • Sliced or Whole Banana Peppers
  1. If your sandwich roll isn't already cut in half, go ahead and slice it down the middle.
  2. Layer the Asiago cheese onto the bread and broil until melted (took 2 minutes), I spread just a really thin layer of mayo on the bread before layering the cheese on and broiling. You could use mustard, salad dressing or another sauce that you enjoy. Or just leave it off.
  3. Layer the meats on top of the melted cheese on the bottom sandwich roll.
  4. Top with any veggies you want. I added some baby spinach because I had it to use up and I never hesitate to throw some in when I can. It's good for you and delicious.
  5. Layer on the black olives and banana peppers and any other delicious things you might want.
  6. Pickles, jalapenos, peppers, onions, etc.
  7. Put the top on and enjoy!



world's best deli sandwich 1


Skinny Avocado Egg Salad Wraps #SundaySupper

Skinny Avocado Egg Salad Wraps

It’s time to get the “skinny” on yummy food. And in this case it’s something mixed with avocado.

I have a love affair with avocado. I could pretty much eat it daily, at every meal (and in between), and never grow tired of it. Which I guess is a good thing due to avocado’s and their amazing amount of protein, beneficial fats, carotenoids, heart healthy ways. A diet rich in Avocado also helps lower cholesterol levels, which is a good thing for my hubby.

When Brielle was really young, I introduced her to Avocado and she’s been enjoying it ever since. She just loves it.

So when I found out that we were doing a Skinny Sunday Supper, is was an easy decision to turn to something with Avocado.

This Avocado Egg Salad wrap is one of those things that I honestly really never measured out. I just kinda threw it all together. We throw things like this together a lot. And I’ve taught Brielle to do the same. We both knew that that this Avocado Egg Salad was one of

the skinniest thing we make and that it needed to make it’s debut on my blog. I have a tendency to take a classic recipe and twist it into something that isn’t traditionally done.

Of course with all this said, I’ve seen at least a dozen or more recipes for Avocado Egg Salad but they all called for mayo which is NOT calorie friendly. And you can substitute greek yogurt for the mayo, but you don’t even need to with this recipe – it calls for neither. It’s creamy and wonderful all on it’s own.

We serve it on whole what tortillas and with slices of onion, tomatoes and green pepper to garnish with you if you choose. Enjoy!

Skinny Avocado Egg Salad Wraps
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This is better than classic egg salad... it kicks it up a notch, makes it a little healthier and the flavor.... is amazing!
Serves: 4 servings
  • 1 medium avocado, sliced
  • 4 hard boiled egg yolks
  • ½ tsp Kosher salt
  • ¼ tsp. freshly ground pepper
  • 2 teaspoons red wine vinegar
  • 4 hard boiled egg whites, chopped
  • 1 tablespoon chives, finely chopped
  • lettuce
  • tortilla wrap or lettuce for wrap
  1. In a medium bowl, mash the avocado. Add the egg yolks and mash together.
  2. Add the salt, pepper and red wine vinegar and blend together.
  3. Stir in the egg whites and the chives.
  4. Lay a piece of lettuce on the wrap. Spoon the avocado egg salad into the wrap. Roll it up and serve with sliced tomatoes. So good!
  5. If you want to take it a step further, leave the wrap out and roll up in a lettuce wrap!
Nutrition Information
Serving size: about ½ cup




Skinny Avocado Egg Salad Wraps

Get the “skinny” on all the other great recipes circulating this week. So yummy, so wonderful. Check ‘em out!

Sizzling Skinny Appetizers & Soups

 Healthy Skinny Mains & Sides

Guilt Free Skinny Desserts & Snacks

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

Lemon Pepper Chicken Wraps w/ Lemon Pepper Sauce #WeekdaySupper #SauteExpress

Lemon Pepper Chicken Wraps

Face it, I’m a busy mom. You’re probably a busy mom too. And even if you’re not a busy mom, you’re probably just a busy person, because in this day and age, we just are. Running here, running there, to this event and that practice and this activity and it’s just difficult to find the time to do many of the things we need to do.

Weeknights are most especially busy for us.

Saute Express

With 5 teenagers who all have after-school activities, music lessons, jobs, and let’s not forget homework I always feel stressed trying to get a delicious dinner on the table that my family will love. It’s mostly about time. Some nights I only have 20 minutes to get a meal on the table, and while I love my crockpot, I don’t want to eat crockpot meals every night.

Guess what?

There is a brand new solution from Land O Lakes® called Sauté Express® Sauté Starters.

These wonderful little squares take the stress out of meal planning and make  quick weeknight meals, delicious kid-friendly recipes, and easy family menus a totally do-able thing. The recipes that can be made quickly and easily are so full of flavor and make your #weekdaysupper sizzle.

The new Sauté Express® Sauté Starter combines butter, olive oil and a variety of herbs and spices into one convenient little wrapped square. You simply toss a Sauté Express® Square into your sauté pan and heat until it begins to bubble and sizzle. The sound is pure joy and music to my ears.

After that, you can throw some chicken, pork, shrimp or fish in there and you’ll have a meal fit for a busy family, in just 20 minutes.

They come in four scrumptious flavors: Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper. I created this recipe with the Lemon Pepper Sauté Starter but on Sunday I shared my Italian Herb Shrimp Pilaf that I made using the Italian Herb Sauté Starter.

You can enter to win a FREE package of Sauté Express® Sauté Starter. Be sure to enter to win!

Saute Express

Lemon Pepper Chicken Wraps w/ Lemon Pepper Sauce #WeekdaySupper #SauteExpress
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Tantalize your taste buds with a delightfully delicate burst of lemon flavor and the spice of pepper in this delicious chicken wrap.
Serves: 4 wraps
For the Chicken & Wrap:
  • ½ lb. chicken, sliced or cubed
  • 1 Land O Lakes® Lemon Pepper Sauté Express® square
  • shredded provolone or provel cheese
  • sliced avocado
  • sprouts
  • green leaf lettuce
  • Four 10-inch flour tortillas
For the Lemon Pepper Sauce:
  • 4 Tablespoons of Mayonnaise
  • 1 Land O Lakes® Lemon Pepper Sauté Express® square
  • a pinch of garlic powder (if desired)
For the Chicken:
  1. Melt a Lemon Pepper Sauté Express® square in a skillet over medium-low heat until it bubbles.
  2. Add the sliced or cubed chicken and saute for about 15 minutes or until your chicken is cooked on both sides and golden.
  3. Allow to cool on a plate for about 5 minutes before serving.
For the Lemon Pepper Sauce:
  1. In a pan, melt 1 Land O Lakes® Lemon Pepper Sauté Express® square.
  2. Add the mayonnaise and mix well.
  3. Sprinkle in some garlic powder and stir well.
To Make the Wrap:
  1. Spread the Lemon Pepper Sauce across 4 flour tortillas. Add the lettuce, sprouts, and avocado. (and any other yummy veggies you like)
  2. Roll the flour tortilla up, cut in half and serve.



Lemon Pepper Chicken WrapsLemon Pepper Chicken Wraps

Be sure to check out the other great recipes that have been posted so far:

Garlic and Herb Chicken Quesadillas by Family Foodie

Mussels and shrimp in a fennel saffron herb broth by Crispy Bits & Burnt Ends

Italian Herb Chicken Bites  by In the Kitchen with Audrey 

Italian Chicken Fried Brown Rice by In the Kitchen with KP 

Lemon Pepper Chicken Wraps by Daily Dish Recipes 

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Easy Weeknight Philly Cheese Steaks

Easy Philly Cheesesteak Sandwiches

Love being able to throw together a quick meal on weeknights!

I love quick and easy dinners, and this one takes less than 15 minutes from start to finish. It also requires fewer ingredients than a normal Philly cheesesteak which is also appealing. That in my book, is the makings for the perfect weeknight meal.

Easy. Quick. Delicious.

This is a huge hit with the kids too. It’s a bit of a twist on a classic Philly Cheese Steak. Rather than using actual steak, you simply use hamburger meat, and we use lean hamburger beef. It helps that my son works in the meat dept. at our local store, because he always knows when things are on sale, or manager’s special.

Regardless, this is a fairly inexpensive meal, that packs a lot of flavor.

Easy Weeknight Philly Cheese Steaks
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Serves: 4-6 cheese steaks
  • little bit of olive oil
  • 1 garlic clove, minced (or use garlic powder)
  • 1 pound of ground beef
  • 1 cup of onion, chopped
  • 1 cup of green pepper, seeded and chopped
  • salt and ground black pepper (to taste)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone or mozzarella cheese (we used thinly sliced provolone and just allowed it to melt into the sauce)
  • sauteed mushrooms (optional)
  • 4-6 hamburger buns
  1. In a skillet, over medium heat, brown your ground beef with a little bit of olive oil and your minced garlic. Break the beef up into smaller chunks.
  2. Once the meat is browned, toss in the green bell pepper and the onion. Cook for 4 minutes or until onions become tender. Drain all the liquid out.
  3. Season the meat with a little salt and/or pepper.
  4. In a saucepan over medium-high heat, melt the butter. Stir in the flour and cook for one minute, stirring continuously. Using a fork, whisk in the milk and cook for about 2-3 more minutes or until the flour/milk mixture is thickened and bubbling.
  5. Reduce heat to low, and stir in the cheese until it is completely melted into the sauce.
  6. I usually add a sprinkle or two of garlic salt to give it a little more flavor, but this is completely optional.
  7. Scoop the meat onto each bun and then ladle on the cheese sauce. Add some sauteed mushrooms is you desire (I desired) and pop the top of the bun on and eat! Enjoy!



Do you have any short cuts for making traditional or classic foods?

Cajun Grilled Shrimp Po’ Boy

Shrimp Po Boy Recipe

When I met my ex husband when I was only 19, one of the first things he quickly acclimated me to was Louisiana food. It was new to me, but even then I was a major foodie so I was always open to new experiences. I was smitten immediately and have remained so ever since.

My introduction to Cajun food was Crawfish. I immediately fell in love. After that it was Gumbo, Jambalaya and Etouffee and Black Eyed Peas and Red Beans and Rice. I had never had any of these things until then and immediately realized how I was missing out on a whole other food culture. I never did try gator, though I am always open to new experiences so who knows if I will get that chance. I have however had Frog Legs – when I was three years old – and I loved them and still do.

Shrimp Po Boy Recipe

I also discovered Creole seasoning which I use on my food entirely too often and which my children have grown up with – pasta’s (both cold and hot) meats, seafood, even on side dishes. Obviously just using creole seasoning on something doesn’t make it Cajun, but we like to pretend it does. ha!

After the most traditional dishes, my ex husband realized my love of sandwiches and it wasn’t long before I was introduced to real Louisiana “sandwiches”. Mufellettas and Po boys. Amazing and wonderful and I crave them at times. While I love Mufellatas, a good Po Boy is my favorite.  Crawfish Po’ Boys, Lobster Po’ Boys and of course my very favorite … Shrimp Po’ Boys.

Now I was not born and raised in Southern Louisiana so my way may not be the traditional way, but it’s fast, easy and darn good so I don’t care so much if it’s not perfect. I’ll let you decide, but I can assure you – one taste and you’ll be smitten too.

5.0 from 1 reviews
Munchie Monday #8: Cajun Grilled Shrimp Po’ Boy
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Serves: 2 Sandwiches
For the Mayo Sauce:
  • 2 tablespoons mayonnaise
  • ½ teaspoons Creole seasoning
For the Bread:
  • French Bread (cut in half for two sandwiches)
  • butter
  • garlic
For the Shrimp:
  • 1 pound of large shrimp, peeled and deveined
  • 1 teaspoon (or more) of creole seasoning
  • 2 teaspoons of olive oil
  • ½ cup of yellow onion, sliced
  • ½ cup of shredded lettuce
  • ½ cup of diced tomatoes
To Prepare the Mayo Sauce:
  1. Combine the mayonnaise with a ½ teaspoon of Creole seasoning in a small bowl; Cover and keep cold in the refrigerator until ready to use. The longer is sits the more the flavors mix together.
To Prepare the Bread:
  1. Preheat oven to 375°.
  2. Split the french bread in half, slicing only one side, not all the way through.
  3. Spread butter on each side of the bread and add some minced garlic. (if you don’t have minced garlic you can sprinkle a little garlic powder instead)
  4. Place on a cookie sheet and bake at 375° for about 5 minutes or until lightly toasted. Set aside.
To Prepare the Shrimp:
  1. Put the shrimp in a bowl and sprinkle with the Creole seasoning and set aside.
  2. In a large skillet, heat the olive oil over med-high heat. Add your sliced onion and saute in olive oil for a few minutes, keep them moving often so they don’t burn.
  3. When onions are starting to turn translucent, about 4 minutes or so, add the shrimp and saute the onions and shrimp together for about 5 more minutes.
To Prepare the Sandwich
  1. Spread the Creole mayonnaise over both sides of your french bread.
  2. Add some shredded lettuce and diced tomatoes.
  3. Spoon the shrimp and onions on the sandwich. Don’t be afraid to get some of the liquid from the shrimp and onions on there… it seeps into the bread and tastes like heaven.
  4. Serve immediately.



What’s your favorite Southern recipe? Feel free to leave a link so I can come check it out!

Be sure and link up to Munchie Monday #8 below!

Shrimp Po Boy RecipeShrimp Po Boy Recipe


Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches #SundaySupper

Slow Cooker Pulled Pickled Pork Sandwiches

Pickled Pork Sandwiches

Slow Cooker Pulled Pickled Pork Sandwiches

Who’s your favorite celebrity chef? What’s your favorite thing they make?

This week’s #SundaySupper is all about our favorite celebrity chefs. It was an easy choice for me. Paula Deen has always been one of my favorites. I have an affection for Southern food and nobody does Southern food like Paula Deen. There is not a dish that I have ever tried to make by Paula that I have not enjoyed.

This pickled pork recipe by Mrs. Deen is undeniably delicious.

Since I’m not a huge fan of sweet coleslaw, I mixed up a batch of my own non sweet coleslaw to add to the sandwiches making them absolutely perfect.

Here is my recipe adapted from Paula Deen’s Pickled Beef Sandwiches.

5.0 from 2 reviews
Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches #SundaySupper
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Serves: 8
  • 1 (24 ounce) jar of Dill Pickle Slices (Hamburger Slices)
  • 4-6 pound picnic pork roast
  • 2-3 Tablespoons of fresh chopped garlic
  • 2 cups of homemade cole slaw
  • 8 sandwich buns, soft
  1. Place pork roast in your slow cooker and pour the entire contents of the jar of dill pickle slices over it – juice and all.
  2. Add the copped garlic.
  3. Cover and cook the pork roast on LOW for 10 hours or HIGH for 6 hours.
  4. Season the meat with pepper.
  5. Pull apart meat with a fork.
  6. To serve, place ¼ cup of homemade coleslaw on each of 8 soft sandwich buns.
  7. Top with pickled pork and serve!





Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious - Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken

Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice

 Amazing Sides:

Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

 Sweet Endings:

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days - Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen - Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings: 

Martin at ENOFYLZ Wine Blog


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