• Fish Po’Boys


    These are really good and really easy sandwiches.  Perfect for a weeknight meal.  You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.


    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving


    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys:


  • Tzatziki aka Grecian Sauce


    A good tzatziki makes any kebab sandwich or schwarma sandwich even more delicious.  I first had tzatziki at Albasha (when we lived in Baton Rouge), except at Albasha it’s called Grecian Sauce.  Whatever you want to call it, it’s worth making.

    We made chicken kebabs and served the chicken in a pita with some chopped tomatoes and onion then topped it with the sauce.
    We had some sauce leftover and made fish the next night….and oh was this sauce d’lish on fish!!!


    • 8 oz plain Greek yogurt
    • 1/2 of an English cucumber, shredded and strained
    • 2 cloves garlic, minced
    • 1 TBSP chopped fresh dill (or more if you like)
    • 1TBSP chopped fresh mint (or more if you like)
    • 1 TBSP lemon juice
    • salt & pepper to taste


    1. Mix everything in a bowl.
    2. Serve.

    Tzatziki aka Grecian Sauce:


  • Tofu and Eggplant with Thai Coconut Red Curry Sauce


    We had some delicious looking eggplant sitting in the fridge that we bought from at the Farmer’s Market.  I just knew it would be delicious in a curry.  So I used my favorite Thai red curry recipe (made a few changes) and planned the dish around the eggplant.  You could easily add chicken or beef, but I chose to go with tofu, and it was delicious!


    • Extra firm tofu, sliced and drained
    • 2 c. sliced eggplant
    • Olive oil
    • Salt
    • Dark sesame oil
    • 3 TBSP fresh ginger, minced
    • 4 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 tsp. curry powder
    • 1-2 tsp. red curry paste
    • 1/2 tsp. ground cumin
    • 2 TBSP low-sodium soy sauce
    • 1 TBSP brown sugar
    • 1 (14-ounce) can light coconut milk
    • 1/2 c. chopped green onions
    • 2 TBSP chopped fresh cilantro
    • 2 TBSP of Thai basil (optional)
    • salt and pepper to taste
    • Hot cooked rice
    • Lime wedges


    1. Line one baking sheet with 6 layers of paper towels or a clean dish towel.  Cut tofu and arrange tofu on baking sheet.  Top the tofu with 6 more layers of paper towels or a clean dish towel.  Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
    2. Preheat oven to 400.
    3. Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.
    4. Meanwhile slice the eggplant and place on a cookie sheet.  Drizzle with olive oil and salt.  Roast in the oven until the eggplant is nice and soft, but still retains its shape, about 10-15 minutes.
    5. Heat sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add red pepper; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk and bring to a simmer (do not boil). Remove from heat and add the baked tofu and roasted eggplant; then stir in green onion, cilantro, and basil.
    6. Serve over rice and squeeze with a lime wedge.

    Tofu and Eggplant with Thai Coconut Red Curry Sauce:


  • Roasted Tomato and Feta Sauce


    This is so easy and so tasty.  It was a really good way to use up some of our fresh garden tomatoes.  The feta gives the pasta nice seasoning, so if you omit the feta, be sure to add some more salt

    • 2 cups grape tomatoes, halved
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 cloves garlic, sliced
    • 1 teaspoon balsamic vinegar
    • Kosher salt, to taste (I used 1/2 tsp.)
    • Fresh ground pepper, to taste
    • 6 oz. crumbled feta
    • 1 c. fresh basil, chiffonade
    • 1 lb. pasta


    1. Position a rack in the middle of the oven and preheat to 350 degrees F.
    2. Toss the tomatoes with the olive oil, garlic, vinegar, salt, and pepper to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15-25 minutes.
    3. Meanwhile cook pasta according to package.  When pasta is done transfer to a large serving bowl; then add the roasted tomatoes to the pasta as well as the feta and toss.  Top with basil.

    Roasted Tomato and Feta Sauce:


  • Homemade Red Sauce


    We have tons of fresh ripe tomatoes, and what better way to use some of these delicious tomatoes than to make a homemade pasta sauce!

    Absolutely d’lish, and worth most definitely worth the time.


    • 16 med-large ripe tomatoes
    • 2 TBSP olive oil
    • 12 garlic cloves, chopped
    • salt to taste
    • sugar to taste
    • 10 basil leaves, chopped


    1. With a sharp knife cut a small “x” on the bottom of each tomato, just enough to pierce the skin; then blanch the tomatoes in boiling water for about 1 minute.  Peel and seed the tomatoes and puree in a food processor.
    2. Heat olive oil over medium high heat in pan; then add the garlic, and fry the garlic for a couple of minutes.  Add the tomato puree and bring to a boil.  Simmer uncovered until the sauce reduces by half.  Add salt and sugar to taste.
    3. Stir in basil just before serving.

    Homemade Red Sauce:


  • Creamy Jalapeno


    Chuy’s is one of the most fantabulous tex-mex restaurants on the planet.  Their sauces define d’lish.  One of their tasty sauces is a creamy jalapeno sauce.  Oh, it’s so good.  Here’s a copycat recipe that’s pretty close.  It’s tastes awesome on taco salads, fish tacos…really anything.


    • 1 c. mayo
    • 1/4 c. buttermilk
    • 1/4 c. chopped jalapeno
    • 1/4 c. tomatillo salsa
    • 1/4 c. cilantro
    • 1 1/2 packets (total 1 1/4 oz.) dry ranch dressing mix


    1. Combine mayo through cilantro in a blender untill smoth.
    2. Pour in a bowl, and whisk in rand dressing mix.
    3. Chill and serve.

    Creamy Jalapeno Sauce:


  • Asian Chicken Lettuce Wraps


    These are good…so very good!  I really love lettuce wraps.  I’ve made many different recipes, and I think I like this recipe better than Martin Yan’s (gasp!)

    I found this recipe at Fashionably Foodie.  I changed up the recipe just a bit (namely I added a lot more ginger…LOVE, LOVE, LOVE ginger!).

    -s even ate it with mushrooms…although I did remind him that he gave the ok to use mushrooms in Martin Yan’s recipe…and then he ate his dinner without complaining.


    • 3 frozen chicken breasts
    • 1 large carrot,  finely diced
    • 8 whole mushrooms, chopped
    • 3 green onions, finely chopped
    • 1 red bell pepper, finely diced
    • 2 large cloves garlic, minced
    • 1 can water chestnuts, drained and diced
    • 2 TBSP oil
    • 1/4 tsp. sesame oil
    • Lettuce leaves
    • hot rice


    • 1 c. water
    • 1/2 c. sugar
    • 1/4 c. seasoned rice vinegar
    • 1 teaspoon sesame oil
    • 1 tsp. sriracha (or more if you like it spicy)
    • 1 c. soy sauce
    • lots of freshly grated ginger (I used a 4 inch knob of ginger)


    1. Poach chicken breasts in water or broth (I used broth and added garlic powder to broth).  When cooked, finely chop (about the size of corn kernels)
    2. Combine the carrots, mushrooms, green onions, red pepper, garlic, and water chestnuts in a bowl.
    3. Combine sauce ingredients in another bowl and mix well.
    4. Heat oil and sesame oil in a nonstick skillet over medium high heat; add the chicken, carrots, mushrooms, green onions, red pepper, garlic and water chestnuts, and saute for a few minutes.  Add 1/2 the sauce and let simmer for 10 to 15 minutes, allowing much of the liquid to reduce.
    5. Serve in lettuce with some hot rice.  Use the remaining sauce as a dipping sauce.

    Asian Chicken Lettuce Wraps:


  • BBQ Chicken Sandwiches-Southern Style


    Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw.  I didn’t know I loved my sandwiches bbq style until we lived in the south.

    I found a recipe over at picky palate that I knew I needed to try.  I changed up the slaw recipe to more my liking, but the whole dish is d’lish.

    It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.

    Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!

    BBQ Sauce Ingredients:

    • 1 ½ c. ketchup
    • 3 TBSP Dijon Mustard
    • 4 TBSP worstershire sauce
    • 2 TBSP seasoned rice wine vinegar
    • 1 ½ TBSP lemon juice
    • 4 TBSP brown sugar
    • 1 tsp. fresh cracked black pepper
    • 1 tsp. honey
    • Pinch of salt
    • 4 cooked chicken breasts, shredded
    • Buns
    • Slaw, recipe below


    1. Combine ketchup through salt in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

    Cole Slaw Ingredients:

    • 16 oz bag of coleslaw mix
    • ½ c. mayonnaise
    • 2 TBSP sugar
    • 1 TBSP seasoned rice wine vinegar
    • 1 tsp. honey


    1. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for a few hours.


    1. Take a bun, top with shredded chicken, then top with slaw.

    BBQ Chicken Sandwiches-Southern Style:


  • Honey-Ginger Salmon


    This salmon dish is so easy and so tasty.  It’s great for entertaining too.  The dish has been approved by our family (even the kiddos) and every guest we’ve served it to.  This recipe is adapted from the October 2008 issue of Southern Living.

    • 1/3 c. orange juice
    • 1/3 c. honey
    • 1/4 c. soy sauce
    • 1 TBSP minced garlic
    • 1/4 c. minced fresh ginger
    • 1 lb. salmon
    • Hot rice


    1. Marinade: in a saucepan, cook orange juice through ginger over medium heat, for 1 minute; let cool slightly.  Reserve 2/3 c. marinade.  Pour remaining 1/3 c of marinade in a zip top bag and add salmon to the bag.  Refrigerate and marinate the salmon for 15 minutes.
    2. Meanwhile preheat oven to 375.  After salmon has marinated for 15 minutes, discard the marinade and bake salmon for about 20 minutes, or until done.
    3. While salmon is cooking, cook the reserved 2/3 c. marinade over medium heat for 10 minutes, or until sauce is thick and syrupy.
    4. Serve salmon over hot rice and drizzle with the cooked sauce.

    Honey-Ginger Salmon:


  • Huevos Rancheros


    I just love huevos rancheros.  I’ll eat them for any meal, and this recipe is so easy to make!


    • 1 small can (10 oz) of red enchilada sauce
    • 1 small can (10 oz) of diced tomatoes with chiles (such as Rotel)
    • Juice of 1 lime
    • 1/2 c. chopped cilantro, divided
    • Tortillas
    • Refried beans
    • Eggs


    1. Sauce: combine enchilada sauce, diced tomatoes with chiles, and lime juice in a saucepan.  Simmer until ready to serve.  Just before serving add 1/4 c. cilantro and mix to combine.
    2. Meanwhile, heat a nonstick skillet over medium heat, add some butter and cook your eggs.  I prefer over easy, but you could certainly use scrambled eggs or any type of eggs you like.
    3. Heat refried beans.
    4. Assembly: take a tortilla, spread some refried beans on top, add your eggs, ladle sauce over eggs, and sprinkle with cilantro.

    Huevos Rancheros: